Chef De Partie - COMAL (Mexican Concept)

7 Management; Dubai; Sur place; AED 67 000 - 112 000; Plein temps

Résumé du poste

7 Management in Dubai is seeking a Demi Chef de Partie/Chef de Partie to lead a dedicated kitchen section and uphold the highest standards of quality, consistency and presentation. You will manage junior staff, ensure mise en place, and maintain rigorous hygiene and safety practices in a fast-paced environment.

The role requires strong technical cooking skills, organization, and the ability to perform under pressure while delivering meals to specification.

Qualifications

• Minimum 3–5 years of experience in a professional kitchen.
• At least 1–2 years as a Demi Chef de Partie or Chef de Partie.
• Strong culinary skills in assigned section (hot/cold/pastry/grill).
• Culinary degree or certification is an advantage.

Responsabilités

• Section management across assigned kitchen section (hot/cold/grill/pastry) ensuring efficient operation and quality.
• Prepares high-quality dishes according to recipes and presentation standards.
• Guides and supports Demi CDPs and Commis for proper mise en place and task delegation.
• Ensures dishes meet flavor, presentation and portion size standards.
• Maintains mise en place and organizes ingredients and equipment for service.
• Maintains high standards of cleanliness, food safety and sanitation per HACCP and local health regulations.

Connaissances

Section leadership

Food preparation

Team supervision

HACCP knowledge

Formation

Culinary degree or certification

Description du poste

b Role Overview b

Responsible for running a specific section of the kitchen and ensuring all dishes are prepared to the highest standards of quality consistency and presentation This role requires strong technical skills organization and the ability to work efficiently under pressure

b Key Responsibilities b

• b Section Management b Leads assigned kitchen section hot cold grill pastry etc ensuring efficient operation timely preparation and consistent food quality


• b Food Preparation amp Cooking b Prepares high-quality dishes according to recipes presentation standards and portion guidelines


• b Team Supervision b Guides and supports Demi CDPs and Commis ensuring proper mise en place task delegation and adherence to kitchen standards


• b Quality Control b Ensures all dishes leaving the section meet company standards for flavor presentation and portion size


• b Mise en Place b Organizes and maintains all ingredients equipment and preparations necessary for efficient service


• b Hygiene amp Safety b Maintains high standards of cleanliness food safety and sanitation according to HACCP and local health regulations

Qualifications

• Minimum 3 5 years of experience in a professional kitchen, with at least 1 2 years as a Demi Chef de Partie or Chef de Partie. Strong culinary skills in assigned section (hot/cold/pastry/grill). Good knowledge of kitchen operations, food safety, and hygiene standards. Ability to train and guide junior kitchen staff. A culinary degree or certification is an advantage.