Chef de Partie

Anantara Hotels & Resorts; Abu Dhabi; On-site; AED 89,000 - 134,000; Full time

Job summary

Anantara Qasr Al Sarab Desert Resort By Anantara is seeking an experienced Chef de Partie with a strong background in banquet operations for staff canteen and multi-cuisine production. The role focuses on high-volume cooking, menu planning, quality and presentation standards.

You will maintain HACCP compliance, food safety and hygiene across all staff meals, ensuring consistency and cost-effective operations in a luxury setting in Abu Dhabi.

Qualifications

• We are looking for an experienced Chef de Partie with a strong background in banquet experience for staff canteen operations, and multi-cuisine production.

Responsibilities

• The candidate should have experience in planning and executing menus for a staff canteen while maintaining the highest standards of food quality, consistency, and presentation.
• The candidate should be capable of managing high-volume food production, maintain HACCP, food safety, and hygiene standards.

Job description

Job Description:

Job Location:

Qasr Al Sarab Desert Resort By Anantara

Anantara Hotels & Resorts is a global luxury hotel and resort brand rooted in Thai culture, with an intrinsic sense of authentic hospitality. Inspired by the Sanskrit word meaning ‘without end’, our spirit embodies freedom, movement, and harmony. We believe every journey should leave a lasting impression — for our guests and for our people.

Founded in 2001 in Thailand, we have since expanded across the world, welcoming guests in some of the world’s most captivating locales — from pristine beaches and private islands to ancient sites and vibrant metropolises. If you are driven by a passion for generosity, warmth and heartfelt hospitality, Anantara offers a career without limits.

• We are looking for an experienced Chef de Partie with a strong background in banquet experience for staff canteen operations, and multi-cuisine production.


• The candidate should have experience in planning and executing menus for a staff canteen while maintaining the highest standards of food quality, consistency, and presentation.


• The candidate should be capable of managing high-volume food production, maintain HACCP, food safety, and hygiene standards.

Requirements: