Chef de Partie - Cold Kitchen

Rotana Hotels; Dubai; On-site; AED 60,000 - 90,000; Full time

Job summary

Rotana Hotels in Dubai seeks passionate Kitchen professionals for Chef de Partie to manage daily mis-en-place and production across main kitchen and satellites.

You will coordinate with Sous/Executive Chef, uphold top standards, learn new recipes and techniques, and lead juniors in buffet setups and events.

This role requires strong teamwork and cost-conscious practice in a bustling hotel environment in Dubai.

Responsibilities

• Prepare daily mis-en-place and food production in main kitchen or satellites
• Coordinate daily tasks with the Sous Chef or Executive Chef
• Follow the instructions and recommendations from the immediate superiors to complete the daily tasks
• Ensure the highest standards and consistent quality in daily preparation and keep up to date with new products, recipes and techniques
• Instruct and lead subordinates through their daily requirements in food preparation and actively take part in set up and supervising of buffets and special functions
• Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control
• Consult and check on daily requirements, functions and last minute events
• Guide and train the subordinates on a daily basis to ensure high motivation and economical working environment

Job description

We are currently seeking for passionate and dynamic Kitchen professionals who pride themselves on their ability to deliver extraordinary levels of customer service and provide creative solutions to our guests.

As a Chef de Partie you are responsible to take care of the daily food preparation and duties assigned to meet the set standard and qualities whereby your role will include key responsibilities such as:

• Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites
• Coordinate daily tasks with the Sous Chef or Executive Chef
• Follow the instructions and recommendations from the immediate superiors to complete the daily tasks
• Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques
• Instruct and lead subordinates through their daily requirements in food preparation and actively take part in set up and supervising of buffets and special functions
• Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control
• Consult and check on daily requirements, functions and last minute events
• Guide and train the subordinates on a daily basis to ensure high motivation and economical working environment