Chef De Partie

7 Management; Dubai; On-site; AED 150,000 - 210,000; Full time

Job summary

7 Management in Dubai is seeking a Demi Chef de Partie to run a specific kitchen section and uphold high standards of quality, consistency and presentation. You will work efficiently under pressure to deliver dishes that meet recipes and portion guidelines.

Responsibilities include leading section operations, preparing and cooking, supervising junior staff, maintaining mise en place, and ensuring hygiene and safety aligned with HACCP and local regulations.

Qualifications

• Minimum 3–5 years in a professional kitchen.
• 1–2 years in a Demi Chef de Partie or Chef de Partie role.
• Strong culinary skills in assigned section (hot/cold/pastry/grill).
• Knowledge of kitchen operations, food safety and hygiene standards.
• Ability to train and guide junior kitchen staff.
• Culinary degree or certification is an advantage.

Responsibilities

• Section management: leads the assigned kitchen section ensuring efficient operation.
• Food preparation and cooking: prepares high quality dishes according to recipes and plating standards.
• Team supervision: guides and supports Demi CDPs and Commis.
• Quality control: ensures dishes meet flavor, presentation and portion targets.
• Mise en place: maintains ingredients, equipment and prep for service.
• Hygiene & safety: upholds HACCP and local health regulations.

Skills

Section management

Food preparation

Team supervision

Quality control

Mise en place

Hygiene & safety

Education

Culinary degree or certification

Job description

Role Overview

Responsible for running a specific section of the kitchen and ensuring all dishes are prepared to the highest standards of quality consistency and presentation This role requires strong technical skills organization and the ability to work efficiently under pressure

Key Responsibilities

• Section Management: Leads assigned kitchen section hot cold grill pastry etc ensuring efficient operation timely preparation and consistent food quality
• Food Preparation amp Cooking: Prepares high-quality dishes according to recipes presentation standards and portion guidelines
• Team Supervision: Guides and supports Demi CDPs and Commis ensuring proper mise en place task delegation and adherence to kitchen standards
• Quality Control: Ensures all dishes leaving the section meet company standards for flavor presentation and portion size
• Mise en Place: Organizes and maintains all ingredients equipment and preparations necessary for efficient service
• Hygiene amp Safety: Maintains high standards of cleanliness food safety and sanitation according to HACCP and local health regulations

Minimum 3 5 years of experience in a professional kitchen, with at least 1 2 years as a Demi Chef de Partie or Chef de Partie. Strong culinary skills in assigned section (hot/cold/pastry/grill). Good knowledge of kitchen operations, food safety, and hygiene standards. Ability to train and guide junior kitchen staff. A culinary degree or certification is an advantage.