Chef de Partie

Daikan Hospitality Group; Abu Dhabi; On-site; AED 89,280 - 133,920; Full time

Job summary

Daikan Izakaya, Yas Bay, in Abu Dhabi, seeks a passionate Chef de Partie to manage a kitchen section and ensure the highest quality in dish preparation and presentation.

Work under the Sous Chef or Executive Chef, train junior staff, and contribute to menu development while maintaining strict health and safety standards. Flexibility for evenings and weekends is required.

Qualifications

• Experience as Chef de Partie or similar in a high-volume kitchen.
• Strong focus on Japanese cuisine and presentation.
• Ability to work under pressure and meet deadlines.

Responsibilities

• Section management: oversee and operate a designated kitchen section.
• Prepare and cook dishes per Daikan recipes and quality standards.
• Monitor quality and freshness of ingredients and finished dishes.
• Collaborate with Sous/Executive Chef and mentor junior staff.

Skills

Japanese cuisine

Time management

Communication

Teamwork

Education

Culinary degree

Job description

Daikan Izakaya, Yas Bay, a premier destination for Japanese cuisine, is on the lookout for a passionate and dedicated Chef de Partie to join our culinary team. As a Chef de Partie, you will be responsible for managing a specific section of the kitchen, ensuring the preparation and presentation of dishes are of the highest quality.

Key Responsibilities

• Section Management: Oversee and manage a designated section of the kitchen, ensuring the smooth operation of food preparation and cooking processes. Maintain high standards of food quality and presentation.
• Food Preparation: Prepare and cook dishes within your section, adhering to Daikan's recipes and quality benchmarks. Ensure that all ingredients are prepared and ready for service.
• Quality Assurance: Monitor the quality of dishes before they are presented to guests, ensuring consistency in taste and visual appeal. Conduct regular checks on inventory and ingredient freshness.
• Kitchen Collaboration: Work closely with other kitchen staff and report directly to the Sous Chef or Executive Chef. Foster teamwork and communication to facilitate efficient kitchen operations.
• Hygiene and Safety Compliance: Adhere strictly to all health and safety regulations, maintaining cleanliness and organization in your section. Implement proper food handling and sanitation practices.
• Training and Mentoring: Assist in training and mentoring junior kitchen staff and apprentices, sharing knowledge and culinary techniques to enhance their development.
• Menu Input: Contribute ideas for menu development and seasonal offerings based on trends and guest feedback. Stay informed about current culinary trends.

Requirements

• Previous experience as a Chef de Partie or in a similar role within a high-volume kitchen environment.
• Strong culinary skills with a focus on Japanese cuisine.
• Exceptional time management and organizational skills.
• Ability to work under pressure and meet tight deadlines.
• Strong communication and teamwork abilities.
• Commitment to high standards of food safety and sanitation.
• Culinary degree or relevant certification is preferred.
• Availability to work flexible shifts, including evenings and weekends.