Chef De Partie

HUMAN-AI-Z Nexus Technology; Dubai; On-site; AED 60,000 - 90,000; Full time

Job summary

HUMAN-AI-Z Nexus Technology in Dubai hires a seasoned Chef de Partie to lead a kitchen section on upscale dining operations aboard a cruise or hotel environment. You will supervise, coach, and evaluate cooks, ensuring consistency of taste and quality across menus and company recipes.

We seek strong management, cross-cultural communication, and solid cooking fundamentals with HACCP and health standards adherence. Immediate start with long-term contract preferred.

Qualifications

• Minimum 8 years in upscale hotel, resort, cruise ship or convention banqueting service.
• Strong management skills in multicultural environments.
• Excellent communication, problem solving, decision making and interpersonal skills.
• Superior customer service, teambuilding, and conflict resolution abilities.
• Good understanding of accounting principles and reporting.
• Ability to write reports and business correspondence.
• Intermediate computer software skills.
• Ability to supervise multiple kitchen sections and maintain HACCP standards.

Responsibilities

• Directs, coaches, supports, supervises, and evaluates kitchen staff with the Sous Chef.
• Maintain culinary knowledge and understand culinary terms.
• Prepare company recipes with consistent quality.
• Coordinate and supervise kitchen team across sections.
• Review recipes daily and maintain recipe folders.
• Oversee production levels and contribute to cost control.
• Prepare daily requisitions and verify deliveries.
• Ensure HACCP and health standards compliance.
• Support inspections and uphold hygiene and uniform standards.

Skills

Communication

Problem solving

Interpersonal skills

Planning

Coaching

Staffing

Accounting basics

Report writing

Job description

KEY RESPONSIBILITIES

• Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports.
• Must have excellent food knowledge and a full understanding of culinary terms.
• Must be able to read, understand, follow, and prepare company recipes by maintaining the quality and consistency in taste according to the instructions provided by the corporate office.
• Must be proficient in completing tasks, work efficiently and productively.
• Must be able to work in any section of a kitchen.
• Coordinate and supervise all team members assigned to their section, assign and delegate tasks accordingly.
• Undertake recipe reviews daily. Maintain recipe folders in immaculate condition.
• Responsible for follow-through on any request within the area of responsibility received from the direct supervisor or manager on duty; this may include show plates, food samples and random food tastings.
• Control production levels and recommend ideas for improvements and better cost controlling.
• Prepare daily electronic food requisitions needed for his section production and countercheck deliveries for its accuracy; Report any discrepancies to his immediate supervisor.
• Must be able to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant and Cold Kitchen) and its entire food production.
• Maintain and ensure that Public Health are followed according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) and always followed within their section.
• Ensures that the HACCP program is carried out correctly.
• Maintains their assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food & Beverage Director or the actual inspectors.
• Reports for duty at assigned times, follows their supervisor’s instructions, and ensures that personal appearance, uniform, and personal hygiene are in accordance with the company’s rules and regulations.

QUALIFICATION

• A minimum of 8 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef de Partie.
• Very strong management skills in a multicultural and dynamic environment.
• Very strong communication, problem solving, decision making, and interpersonal skills.
• Superior customer service, teambuilding, and conflict resolution skills.
• Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques.
• Strong planning, coaching, organizing, staffing, controlling, and evaluating skills.
• Intermediate computer software skills required.
• Possess a good understanding of basic accounting principles such as numbering flow, “Debits/Credits”, adjusting entries, and corrections.
• Ability to write reports and business correspondence and to establish a good rapport with the ship’s Senior Officers and the corporate office.

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