Chef de Partie - Buffet and Outlet Cuisine

Accor Group; Dubai; On-site; AED 39,060 - 61,380; Full time

Job summary

Accor Group in Dubai is seeking a Chef de Partie for Buffet and Outlet Cuisine to oversee a station, manage inventory and ensure quality through HACCP practices. The role emphasizes correct portioning, plating and guest service while maintaining cost awareness.

The ideal candidate has 1–2 years in a 4-5 star hotel kitchen, a hospitality diploma/degree, and HACCP knowledge. This full-time position offers growth opportunities within Accor's diverse properties.

Qualifications

• Diploma or degree in vocational hospitality.
• 1–2 years of experience in the culinary operation of a 4- or 5-star hotel.
• Current HACCP knowledge or certification is essential.

Responsibilities

• Prepare station inventory and identify ingredients for service.
• Maintain knowledge to cover another station when needed.
• Produce dishes per approved recipes, portions and plating.
• Submit daily market requirements to the Executive Sous Chef.
• Inspect delivered food for quantity, freshness and quality.
• Maintain station records and logbooks; ensure HACCP compliance.
• Coordinate with Outlet Supervisors on dishes for service.
• Explain ingredients and preparation to staff; assist guests.

Skills

Kitchen-station organization

Buffet production

Recipe & plating compliance

Ingredient quality inspection

Inventory control

Culinary costing

Food safety HACCP

Education

Diploma or degree in vocational hospitality

Job description

Chef de Partie - Buffet and Outlet Cuisine Job Snapshot Role: Chef de Partie - Buffet and Outlet Cuisine Location: Dubai, United Arab Emirates Industry: Hospitality Function: Chef/Culinary/Kitchen Management Experience: 1-2 years in a 4-5 star hotel Job Type: Full-time Position Overview Accor is recruiting a Chef de Partie - Buffet and Outlet Cuisine in Dubai, United Arab Emirates, for a Hospitality role centred on kitchen-station control, buffet production and culinary quality. The position prepares and inspects food, manages station inventory and supports consistent service through recipe compliance, cost awareness and HACCP practices. Job Details Country: United Arab Emirates City: Dubai Industry: Hospitality Function: Chef/Culinary/Kitchen Management Salary: 3500-5500 Estimated salary range based on similar jobs in the job city; please confirm the final offer with the employer. Gender: Any Candidate Nationality: Any Job Type: Full-time Role Context The Chef de Partie is accountable for the readiness and performance of an assigned outlet station. The role ensures ingredients, equipment and employees are properly organized before service while protecting food quality, presentation and safety from initial preparation through buffet replenishment and guest delivery.

Key Responsibilities

• Prepare the station inventory and identify ingredients required for upcoming service.
• Maintain sufficient culinary knowledge to cover another station when necessary.
• Produce dishes according to approved recipes, portions and plating instructions.
• Submit daily market requirements to the Executive Sous Chef.
• Inspect delivered food products for the correct quantity, freshness and quality.
• Prepare recipe details and costing information when requested.
• Recommend food promotions, special menus and culinary event ideas.
• Coordinate daily with Outlet Supervisors regarding dishes prepared for service.
• Explain ingredients, preparation details and service requirements to relevant employees.
• Monitor production quantities and limit food waste without reducing quality.
• Recommend procedural changes that improve kitchen efficiency and service delivery.
• Maintain station records, control documents, logbooks and operational notes.
• Attend outlet briefings and communicate production updates to the culinary team.
• Inspect buffet dishes, quantities and identification labels before opening.
• Maintain buffet presentation and arrange continuous replenishment throughout service.
• Assist guests by explaining dishes and recommending available specialities.
• Confirm that all food leaving the kitchen meets taste, temperature and presentation standards.
• Support an organized and composed working environment within the kitchen brigade.
• Inspect tools and equipment at the end of each shift.
• Ensure equipment is clean, functional and returned to its designated location.
• Remove hazards and leave work areas safe for the following team.
• Provide a complete handover covering outstanding production and operational matters.
• Train junior employees by sharing practical cooking knowledge and station procedures.
• Enforce HACCP requirements and hotel food-safety standards.
• Maintain punctuality, approved grooming and professional conduct.
• Assist colleagues and other hotel departments according to operational demand.

Ideal Profile

Applicants should possess a diploma or degree in vocational hospitality and have one to two years of experience in the culinary operation of a 4-star or 5-star hotel. Knowledge of food and beverage production standards, operating procedures and kitchen documentation is required. Current HACCP knowledge or certification is essential. The preferred candidate will be flexible across different kitchen stations, capable of guiding employees and committed to delivering reliable quality during high-volume buffet and restaurant service.

Skills Set

• Kitchen-station organization
• Buffet food production
• Recipe and plating compliance
• Ingredient quality inspection
• Daily market-list preparation
• Culinary recipe costing
• Inventory control
• Food-waste management
• HACCP implementation
• Food labelling
• Buffet presentation and replenishment
• Guest menu assistance
• Kitchen equipment inspection
• Operational logbook maintenance
• Shift handover reporting
• Junior chef coaching
• Food quality assurance
• Cross-station culinary support

Why Join Us

Accor offers culinary professionals an environment where practical expertise can lead to broader kitchen responsibilities and international career opportunities. Employees receive discounted hotel rates, structured development through Accor Academies and exposure to diverse restaurant concepts across the group 's properties.

About the Company

Accor is an international hospitality group with more than 45 brands spanning hotels, restaurants and lifestyle destinations. The company supports inclusive employment, responsible operations and continuous professional growth across its global network.