Chef de Partie - Chinese Cuisine

Wynn Al Marjan Island; Abu Dhabi; On-site; AED 90,000 - 130,000; Full time

Job summary

Wynn Al Marjan Island seeks a Chef de Partie to join the Culinary team. You will lead garde manger operations, oversee daily kitchen tasks, and ensure food is prepared to the highest standards while maintaining HACCP compliance.

You will collaborate with the Sous Chef and other culinary specialists, manage inventories, supervise shifts, and mentor staff to deliver exceptional guest experiences across outlets.

Qualifications

• Secondary school education or higher.
• Excellent knowledge of international cuisine.
• Accurate knife skills.
• Understanding of HACCP standards.
• Strong leadership and supervisory abilities.
• Ability to motivate and guide team members.
• Good communication and interpersonal skills.
• Clear communication with staff and management.
• Strong organizational skills for inventory, schedules, and operations.
• Attention to detail for cleanliness and health standards.
• Flexible shifts according to business needs.

Responsibilities

• Monitor Garde Manger workflow.
• Requisition raw materials and monitor quality.
• Maintain HACCP and hygienic storage.
• Schedule rosters and manage payroll records.
• Ensure high-quality outputs for outlets and guests.
• Adhere to health and safety standards.

Skills

Leadership

Communication

Mentoring

Organizational skills

Attention to detail

Education

Secondary school or above

Job description

About the Position

Wynn Al Marjan Island is currently seeking a Chef de Partie to join the resort s Culinary team.

Primary Duties and Responsibilities

• Monitor and assist with the Garde Manger workflow
• Requisition raw materials and monitor ingredients for quality control purposes
• Guarantee food is fresh hygienic and chilled and stored according to Company standards
• Maintain HACCP standards for dry and cold storage and clean and tidy kitchen and utensils
• Monitor food preparation kitchen costs inventory levels and portion and quality control regularly
• Monitor consumption and maximize capacity of resources and equipment
• Continuously improve health and safety standards
• Perform duties assigned by the Sous Chef and assume responsibilities in the Sous Chef s absence
• Deliver high-quality products to every outlet and guest
• Address guests requests and handle complaints promptly and to their satisfaction
• Assign kitchen workstations to Garde Manger Team Members
• Schedule rosters to maximize the kitchen s efficiency and productivity
• Maintain time and payroll records
• Test and correct any deviations from kitchen procedures swiftly through on-the-job training
• Interact with Department and Company Team Members management and contractors professionally and positively
• Attend department and inter-department meetings and share relevant information
• Encourage good relationships promote team spirit and ensure effective two-way and multicultural
• Adhere to the Company policies and procedures and comply with the Code of Conduct
• Remain well-mannered well-groomed and hygienic as per Department and Company standards at all times
• Follow health and safety standards and strive for constant improvement to avoid health and injury hazards
• Participate in the Company recycling program and follow a strict discipline to reduce re-use and recycle wherever possible
• Perform any other duties as assigned

Qualifications

• Secondary school or above.
• Excellent product knowledge of international cuisine.
• Accurate knife skills.
• Understanding of HACCP standards and guidelines.
• Excellent leadership and supervisory abilities.
• Ability to motivate, mentor, and guide team members to ensure optimal performance.
• Good communication and interpersonal skills.
• Ability to communicate clearly and effectively with staff and management.
• Strong organizational skills to manage inventory, schedules, and daily operations efficiently.
• Attention to detail to ensure cleanliness and compliance with health and safety standards.
• Able to work on shifts and be flexible regarding work schedules according to business demand.