Chef de Partie

Rotana Hotels; Abu Dhabi; On-site; AED 67,000 - 100,000; Full time

Job summary

Rotana Hotels in Abu Dhabi invites passionate and dynamic Kitchen professionals to join as Chef de Partie. You will handle daily food preparation across sections, ensuring high standards and consistency while supporting the culinary team.

Focus on mis-en-place, coordinating with Sous Chef, leading junior staff, maintaining quality, and training teammates to deliver memorable guest experiences in a multicultural setting.

Qualifications

• Professional kitchen apprenticeship or chefs training course.
• Experience in quality establishments with strong culinary skills.
• Ability to communicate well in English; knowledge of food preparation, presentation and preservation.

Responsibilities

• Prepare daily mis-en-place and food production in main kitchen or satellites.
• Coordinate daily tasks with Sous Chef or Executive Chef.
• Follow instructions from superiors to complete daily tasks.
• Maintain highest standards and consistent quality in daily preparation; stay updated on products, recipes and techniques.
• Instruct and lead subordinates in daily requirements; supervise buffets and special functions.
• Coordinate with other sections on requirements, cleanliness, wastage and cost control.
• Check daily requirements, functions and last-minute events.
• Guide and train subordinates to ensure motivation and economical operations.

Skills

English communication

Teamwork

Culinary precision

Education

Kitchen apprenticeship

Job description

Job Description:

We are currently seeking for passionate and dynamic Kitchen professionals who pride themselves on their ability to deliver extraordinary levels of customer service and provide creative solutions to our guests.

This position is based at Park Rotana & Park Arjaan Abu Dhabi.

As a Chef de Partie you are responsible to take care of the daily food preparation and duties assigned to meet the set standard and qualities whereby your role will include key responsibilities such as-

• Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites
• Coordinate daily tasks with the Sous Chef or Executive Chef
• Follow the instructions and recommendations from the immediate superiors to complete the daily tasks
• Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques
• Instruct and lead subordinates through their daily requirements in food preparation and actively take part in set up and supervising of buffets and special functions
• Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control
• Consult and check on daily requirements, functions and last minute events
• Guide and train the subordinates on a daily basis to ensure high motivation and economical working environment

Skills

Education, Qualifications & Experiences

You should have a professional kitchen apprenticeship or chefs training course and previous experiences in quality establishments along with good culinary skills. The ability to communicate well in English and a proven track of food preparation, presentation and preservation knowledge is an essential.

Knowledge & Competencies

The ideal candidate will be positively spirited, passionate about food and committed to work together with the service team to deliver an amazing guest experiences every time. You are a positive, dynamic, creative and dedicated team player with the ability to work in a multicultural environment and under difficult condition while possessing following additional competencies-

• Understanding Hotel Operations
• Effective Communication
• Planning for Business
• Supervising People
• Understanding DifferencesSupervising Operations
• Teamwork
• Adaptability
• Customer Focus
• Drive for Results

Requirements