Chef de Partie

Fairmont Hotels & Resorts; Dubai; On-site; AED 134,000 - 201,000; Full time

Job summary

Accor in Dubai is seeking an experienced Chef de Partie to lead a kitchen station, oversee prep, ensure exceptional quality, presentation, and rigorous HACCP standards.

You will mentor junior staff, manage inventories, participate in menu development, collaborate with the Sous Chef, and perform well under pressure during peak service.

Qualifications

• Degree in Culinary Arts or related field preferred.
• 3–4 years of luxury hotel or fine dining culinary experience.
• Completion of kitchen apprentice or professional chef training (min 1 year).
• Strong knowledge of advanced cooking techniques and culinary practices.
• Expertise in food safety, hygiene, and HACCP procedures.
• Proven leadership and team management experience.
• Proficiency with MS Office and kitchen management systems.
• Excellent organizational and time management skills.
• Strong interpersonal and cross-cultural communication.
• Ability to work under pressure with attention to detail.
• Budget management, cost control, and inventory optimization.
• Flexible to work varied shifts, including evenings, weekends and holidays.
• Problem-solving mindset for fast-paced environments.
• Commitment to continuous improvement and culinary innovation.

Responsibilities

• Lead and manage your assigned kitchen station, ensuring dishes meet recipes, presentation standards and guidelines.
• Oversee prep, mise en place, sauces, garnishes and quality control.
• Train, mentor and develop junior kitchen staff and ensure adherence to safety protocols.
• Maintain strict adherence to hygiene, HACCP standards and conduct inspections.
• Manage station inventory, monitor stock levels, minimize waste, control costs.
• Collaborate with Sous Chef and other departments for smooth service delivery.
• Contribute to menu development and ensure alignment with standards.
• Demonstrate resilience during high-volume service and adapt to changes.

Skills

Leadership

Team management

Food safety

HACCP

Budget management

Communication

Multicultural teamwork

Education

Culinary degree

Chef training

Tools

MS Office

Kitchen management systems

Job description

OUR COMMITMENT TO DIVERSITY & INCLUSION:
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.

WHY WORK FOR ACCOR?

We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.
By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visithttps://careers.accor.com/

Job Description

We're looking for an experienced and passionate Chef de Partie to join our dynamic culinary team in Dubai, United Arab Emirates. In this leadership role, you'll oversee a specific section of our kitchen, ensuring exceptional food quality, consistency, and presentation while maintaining the highest standards of food safety and hygiene. You'll work collaboratively with the Sous Chef and kitchen team to deliver outstanding culinary experiences that exceed our guests' expectations, while fostering a supportive and innovative kitchen environment.

• Lead and manage your assigned kitchen station, ensuring all dishes are prepared, cooked, and presented in accordance with established recipes, presentation standards, and organizational guidelines
• Oversee the preparation of ingredients, sauces, garnishes, and mise en place for service, maintaining meticulous attention to food quality, consistency, and portion control standards
• Train, mentor, and develop junior kitchen staff and colleagues, ensuring they understand and comply with kitchen operating standards, food safety protocols, and HACCP procedures
• Maintain strict adherence to all food safety, hygiene, and HACCP standards and procedures, conducting regular inspections and quality assurance checks
• Manage inventory for your station, monitoring stock levels, minimizing waste, and optimizing cost efficiency while maintaining quality standards
• Collaborate with the Sous Chef and other departments to ensure clear communication, seamless kitchen operations, and efficient service delivery during all service periods
• Contribute to menu development and modifications, offering innovative ideas while maintaining consistency with organizational standards
• Demonstrate resilience and problem-solving abilities during high-volume service periods, adapting flexibly to changing demands while maintaining composure and efficiency
• Support the kitchen team in achieving departmental goals and performance objectives through organized planning and goal-oriented execution

Qualifications

• Degree in Culinary Arts or a related field is preferred
• Minimum of 3-4 years of relevant culinary experience in a luxury hotel or fine dining establishment
• Completion of kitchen apprentice or professional chef training courses (minimum 1 year) is required
• Strong working knowledge of advanced cooking techniques, methods, and culinary practices
Demonstrated expertise in food safety, hygiene standards, and HACCP procedures
• Proven leadership and team management skills with experience training and developing kitchen staff
• Proficiency with MS Office applications and kitchen management systems
• Excellent organizational and time management skills with the ability to prioritize multiple tasks efficiently
• Strong interpersonal and communication skills with the ability to collaborate effectively in a multicultural kitchen environment
• Ability to work under pressure while maintaining attention to detail and quality standards
• Knowledge of budget management, cost control, and inventory optimization
• Flexibility to work varied shifts, including evenings, weekends, and holidays as required
• Problem-solving mindset with the ability to make decisive decisions in fast-paced environments
• Commitment to continuous improvement and innovation in culinary practices