Chef De Partie

Majid Al Futtaim; Dubai; On-site; AED 78,000 - 134,000; Full time

Job summary

Majid Al Futtaim is seeking a Chef de Partie for MAF Entertainment’s Food and Beverage division. You will oversee back-of-house operations, manage shift staff, and maintain strict health, safety, presentation, timing, and temperature standards across service periods.

The role emphasizes training and development, leadership in onboarding, and adherence to hygiene regulations while maintaining kitchen cleanliness and efficient stock management.

Qualifications

• Education and certifications as stated in the requirements.
• Experience in upscale settings is a plus.
• Strong English language skills and customer service focus.

Responsibilities

• Oversee back-of-house operations in F&B and manage shift and staff.
• Ensure quality of all food/beverages, health and safety, presentation, timing and temperature.

Skills

English language

Leadership

Multitasking

Education

Hospitality certificate/diploma

PIC Level 2

Food safety certification (HACCP preferred)

Job description

BUSINESS INTRODUCTION

Majid Al Futtaim Holding is the leading shopping mall, retail, communities, entertainment developer and operator in the Middle East, North Africa, and Central Asia regions. With over 48,000 people, revenues of over US$ 11 Billion, and operations in 18 countries. Some of the iconic brands we carry include Mall of the Emirates, Carrefour, All Saints, Lego, City Center, Abercrombie & Fitch, & Vox Cinemas. We believe in making Great Moments for Everyone, Every day.

JOB TITLE

Chef De Partie | MAF Entertainment | Food and Beverage

ROLE SUMMARY

The role of the Chef de Partie is to oversee the back-of-house operations in F&B operations and manage the shift and staff. This role will be responsible for the quality of all food and beverages served including the health and safety, presentation, timing of delivery, and temperature.

ROLE PROFILE

Supports employee training and development under the Sous Chef and Executive Chef. Demonstrates leadership through onboarding and assisting team operations. Is fully skilled and competent across all kitchen stations. Adheres to health, safety, and food hygiene regulations, including allergy awareness. Maintains cleanliness and organization of kitchen areas, equipment, and storage. Manages food production efficiently to minimize waste and ensure proper stock rotation and labeling. Possesses strong technical skills in knife techniques, garnishing, and pantry operations. Holds solid culinary knowledge, including meat preparation, cooking temperatures, vegetables, starches, sauces, and soups.

REQUIREMENTS

Education: Hospitality certificate/diploma, PIC Level 2, and food safety certification (HACCP preferred).3–4 years minimum experience, preferably in upscale restaurants; hotel and supervisory experience is a plus. Strong commitment to delivering high-quality customer service. Professional appearance, communication style, and strong English language skills. Confident interacting with customers in open environments. Excellent attention to detail with the ability to multitask under pressure.