Chef de Partie

Minor International; Sir Bani Yas; On-site; USD 30,000 - 45,000; Full time

Job summary

A leading luxury hospitality brand is seeking a Chef de Partie for their team, responsible for ensuring top-quality food offerings and leadership within the kitchen. The ideal candidate will have a culinary degree and experience in a similar role, showcasing exceptional teamwork and attention to detail.

Qualifications

• Minimum one year as Chef de Partie in hotels and restaurants.
• Strong leadership and team collaboration required.
• Detail-oriented and committed to operational excellence.

Responsibilities

• Oversee culinary dishes in the section.
• Organize and manage high-pressure kitchen environment.
• Give and receive orders between kitchen staff.

Skills

Leadership

Interpersonal Skills

Teamwork

Attention to Detail

Customer Service

Education

Bachelor’s Degree or Culinary Degree

Job description

Company Description

A luxury hospitality brand for modern travellers, Anantara connects guests to genuine places, people and stories through personal experiences and providing heartfelt hospitality in the world’s most exciting destinations. From pristine islands and tropical beaches to cosmopolitan cities, tranquil deserts and lush jungles, Anantara welcomes guests for journeys rich in discovery.

Job Description

Members of the Kitchen Department are responsible for ensuring that all visitors to the hotel are delighted by the quality, creativity, and variety of our food and beverage offerings in every area of the hotel, and that F&B is regarded as a strong point of differentiation for the hotel in its local market. A Chef de Partie is responsible for the oversight of all culinary dishes that are prepared in their section. Because of this, a successful Chef de Partie must be very knowledgeable about their specialty, as well as culinary functions in general. A person in this role must also be very organized and comfortable working in a high-pressure environment. A Chef de Partie must also be able to give orders within their section, as well as reliably carry out orders handed down to them by the Sous Chef and Head Chef.

Qualifications

• Bachelor’s Degree or any culinary degree
• Must have worked at least one year as a Chef de Partie in Hotels and Restaurants
• Excellent leadership and interpersonal skills
• Strongly committed to teamwork and customer service
• Eye for detail to achieve operational excellence

Additional Information

Remote location