Chef de Partie

Park Hyatt Dubai; Dubai; On-site; AED 40,000 - 60,000; Full time

Job summary

A luxury hotel in Dubai is seeking a culinary professional with 1-2 years of experience in fine dining or 5-star environments. Key responsibilities include preparing dishes, adhering to food safety standards, and supervising junior staff. Candidates should have formal culinary education, strong cooking skills, and the ability to maintain quality and consistency in food preparation. The role emphasizes teamwork and adherence to high standards of hygiene and safety.

Qualifications

• Minimum 1-2 years of experience in a similar role within a fine dining or 5-star hotel environment.
• Ability to create visually appealing dishes while maintaining consistency and quality.

Responsibilities

• Check with Head Chef of all functions and special requirements.
• Inspect delivery for correct temperatures and quality.
• Ensure correct and strict storage procedures.

Skills

Cooking techniques

Food safety standards (HACCP)

Leadership

Communication

Education

Formal culinary education

Job description

Responsibilities

• Check with Head Chef of all functions and special requirements, outlet preparation lists, and change of brands.
• Check on weekly function board.
• Check on monthly function forecast.
• Check function list net weight requirements up to 96 hours in advance.
• Check with chef any unusual requirements for basic products, i.e., imported products.
• Evaluate market lists before ordering.
• Order on market list and cross-check with chef.
• Inspect delivery for correct temperatures, quality, and correct count (weight), etc.
• Re-pack in correct containers.
• Separate for storage.
• Ensure correct and strict storage procedures.
• Produce brand product to list requirement.
• Ensure correct net weight count is correct.
• Ensure correct packaging.
• Ensure correct production date and end date are tagged.

Compliance and Workplace Requirements

• Understand and strictly adhere to the Rules & Regulations established in the employees’ handbook and the hotel’s policy on Fire, Hygiene, Health, and Safety.
• Report for duty punctually, wearing the correct uniform and nametag at all times.
• Maintain a high standard of personal appearance and hygiene at all times.
• Maintain a good rapport and working relationship with staff in the outlet and all other departments.
• Attend and contribute to all staff meetings, departmental and hotel trainings scheduled, and other related activities.

Qualifications

• Formal culinary education from a recognized institution (preferred).
• Minimum 1-2 years of experience in a similar role within a fine dining or 5-star hotel environment.
• Strong knowledge of cooking techniques and food safety standards (HACCP).
• Ability to create visually appealing dishes while maintaining consistency and quality.
• Leadership skills to supervise junior staff and communicate effectively with the team.