Chef De Partie - Arabic Cuisine

Park Hyatt; Dubai; On-site; AED 39,000 - 56,000; Full time

Job summary

Park Hyatt Dubai is seeking a Chef de Partie specialized in Arabic cuisine to prepare and present authentic dishes while upholding the highest standards of quality, hygiene, and guest satisfaction in our luxury hotel. You will oversee an assigned kitchen section, coordinate with culinary and service teams, and mentor junior cooks to ensure consistent flavour, portioning, and presentation.

The role offers exposure to seasonal menu development, strict HACCP compliance, and a dynamic multicultural

Qualifications

• Diploma or certification in Culinary Arts preferred.
• 1–2 years of experience in Chef de Partie or Demi Chef de Partie in Arabic/Levantine cuisine.
• Strong knowledge of Arabic dishes, mezze, grills, and regional flavors.
• HACCP and food safety knowledge.

Responsibilities

• Prepare, cook and present Arabic dishes per recipes and standards.
• Manage the assigned kitchen section and assist service during peak hours.
• Ensure flavour, portioning, temperature and presentation meet luxury standards.
• Organize mise en place and maintain efficient workflow.
• Coordinate with culinary and service teams to deliver orders on time.
• Train and guide junior staff to maintain recipe adherence and hygiene.

Skills

Arabic cuisine expertise

Mezze preparation

Kitchen teamwork

Food presentation

Education

Diploma or certification in Culinary Arts

Job description

Job Description

Organization- Park Hyatt Dubai

Summary

The Chef de Partie - Arabic Cuisine is responsible for preparing and presenting authentic and contemporary Arabic dishes while maintaining the highest standards of quality, consistency, presentation, hygiene, and guest satisfaction. The role supports daily kitchen operations, oversees an assigned section, and contributes to delivering exceptional dining experiences within a luxury hospitality environment.

Main Duties

• Prepare, cook, and present a variety of Arabic dishes, including hot and cold mezze, grilled specialties, traditional appetizers, regional main courses, and desserts in accordance with established recipes and presentation standards.
• Manage the day-to-day operations of the assigned kitchen section, ensuring efficient food preparation and smooth service execution.
• Ensure consistency in flavour, portioning, quality, temperature, and presentation across all dishes served from the section.
• Prepare and organize daily mise en place requirements to support operational readiness and maintain efficient workflow during service periods.
• Select, handle, marinate, and prepare meats, poultry, seafood, vegetables, herbs, and spices using traditional and contemporary Arabic cooking techniques.
• Monitor the quality, freshness, and proper storage of all ingredients, ensuring compliance with established culinary and food safety standards.
• Support the development and preparation of seasonal offerings, special menus, and signature dishes while preserving the authenticity of Arabic cuisine.
• Conduct regular quality checks on food production and presentation to ensure dishes meet luxury hospitality standards and guest expectations.
• Coordinate closely with culinary and service teams to ensure accurate, timely, and efficient delivery of guest orders.
• Train, guide, and support Commis Chefs and kitchen attendants, ensuring adherence to recipes, preparation methods, hygiene standards, and operational procedures.
• Monitor inventory levels within the assigned section and assist with stock control, requisitions, ordering requirements, and stock rotation.
• Minimize food waste through effective portion control, proper storage, and efficient utilization of ingredients while maintaining cost-conscious operations.
• Ensure strict compliance with HACCP, food safety, sanitation, hygiene, and occupational health and safety requirements at all times.
• Maintain cleanliness and organization of workstations, kitchen equipment, utensils, and storage areas, reporting maintenance concerns promptly to senior culinary management.

Qualifications

• Diploma or certification in Culinary Arts or a related culinary discipline is preferred.
• Minimum 1-2 years of experience as a Chef de Partie or Demi Chef de Partie specializing in Arabic, Levantine, or regional cuisine.
• Strong knowledge of Arabic cuisine, including hot and cold mezze, grills, marinades, traditional cooking methods, spices, and regional flavours.
• Experience in preparing a variety of meat, poultry, seafood, and vegetarian Arabic dishes.
• Good understanding of HACCP, food safety regulations, allergen management, hygiene, and sanitation requirements.
• Strong organizational and time-management skills with the ability to perform effectively in a fast-paced kitchen environment.
• Excellent attention to detail, consistency, quality standards, and food presentation.
• Ability to work collaboratively within a multicultural culinary team.