Chef de Partie

Base Career; Dubai; On-site; AED 67,000 - 100,000; Full time

Benefits offered by this job

Duty meals

Coffee breaks

Medical insurance

Vacation tickets

Job summary

Rixos Premium Dubai JBR is seeking a Chef de Partie to lead a kitchen station, oversee mise-en-place, service, stock control, and uphold high standards of food quality and hygiene in a luxury hotel setting. You will organize section shifts, supervise Demi Chefs and Commis, and assist with recipes and menu ideas while training colleagues and ensuring smooth handovers between shifts.

Excellent English, strong leadership and resilience in a fast-paced environment are essential to thrive in this

Qualifications

• Reading, writing, and oral proficiency in English are required.
• Strong leadership, training, motivational, and organizational skills are required.
• The role requires the ability to work in a stressful, fast-paced environment.

Responsibilities

• Organize section shifts, mise-en-place production, and service.
• Assign and check work completed by Demi Chefs and Commis Chefs.
• Prepare requisitions for wine, dry stores, food, and kitchen transfers.
• Maintain colleague relations and provide one-to-one training.
• Check food portions, quantities, quality, mise-en-place, and storage.
• Report equipment problems and follow up on required work.
• Keep the section clean and tidy and follow fire, hygiene, and safety policies.
• Assist with recipes and menu ideas and pass information between shifts.

Skills

English proficiency

Leadership

Job description

Job Description:

About The Hotel

Rixos Premium Dubai JBR is a luxury hotel offering Turkish hospitality, high service standards, and leisure experiences in Dubai.

Salaries and Benefits

• The hotel provides a competitive salary, duty meals and coffee breaks, vacation tickets or benefits, and medical insurance.

Role Overview

The Chef de Partie is responsible for kitchen-section preparation, service, team coordination, food quality, stock control, and hygiene.

Responsibilities

• Organize section shifts, mise-en-place production, and service.


• Assign and check work completed by Demi Chefs and Commis Chefs.


• Prepare requisitions for wine, dry stores, food, and kitchen transfers.


• Maintain colleague relations and provide one-to-one training.


• Check food portions, quantities, quality, mise-en-place, and storage.


• Report equipment problems and follow up on required work.


• Keep the section clean and tidy and follow fire, hygiene, and safety policies.


• Assist with recipes and menu ideas and pass information between shifts.

Qualifications

• Reading, writing, and oral proficiency in English are required.


• Strong leadership, training, motivational, and organizational skills are required.


• The role requires the ability to work in a stressful, fast-paced environment.

Experience

• A minimum of two years of cooking experience is required.