Chef de Partie - Coastal French-Mediterranean, Fast-Paced

Bâoli Dubai; Dubai; On-site; AED 100,000 - 145,000; Full time

Job summary

Bâoli Dubai is a dynamic restaurant, poolside and nightlife hotspot, delivering coastal French-Mediterranean dishes in a vibrant day-to-night setting. We are seeking a skilled Chef de Partie to run a kitchen section with precision and consistency.

Ideal candidate has 2–3 years of Chef de Partie experience in hotels or high-end venues, strong French-Mediterranean technique, HACCP knowledge, and the ability to maintain quality during high-volume service.

Qualifications

• 2–3 years' experience as Chef de Partie in hotels, restaurants or high-end venues.
• Solid technical skill in French-Mediterranean cuisine; experience with Asian technique/flavor integration is a plus.
• Good understanding of food safety and HACCP principles.

Responsibilities

• Run an assigned kitchen section (hot, cold, grill, or pastry) to quality and presentation standards.
• Prepare mise en place and execute dishes to recipe specifications during service.
• Maintain speed and accuracy during high-volume peak periods, including brunch and sunset-to-night transition.
• Support the Sous Chef and Executive Chef in menu execution and daily kitchen operations.
• Maintain stock levels, rotation and wastage control within the section.
• Train and guide Commis Chefs within the section as needed.
• Ensure full compliance with HACCP, food safety and hygiene standards.
• Maintain a clean, organized station throughout service.

Skills

Mise en place

Quality control

HACCP knowledge

Train Commis Chefs

High-volume service

French-Mediterranean cuisine

Flexibility

Job description

Bâoli Dubai is a dynamic restaurant, poolside and nightlife hotspot, delivering coastal French-Mediterranean dishes in a vibrant day-to-night setting. We are seeking a skilled Chef de Partie to run a kitchen section with precision and consistency.

Ideal candidate has 2–3 years of Chef de Partie experience in hotels or high-end venues, strong French-Mediterranean technique, HACCP knowledge, and the ability to maintain quality during high-volume service.