Chef de Partie - Culinary Operations

Accor Group; Dubai; On-site; AED 70,000 - 100,000; Full time

Job summary

Accor in Dubai is seeking an experienced Chef de Partie to lead a designated kitchen station and uphold high standards of quality, hygiene, and service. The role blends hands-on cooking with leadership, inventory control, and staff development in a luxury hotel setting.

The Chef de Partie will ensure recipes are followed, oversee mise en place, and collaborate with the Sous Chef to maintain exceptional guest experiences during peak service periods.

Qualifications

• Degree in Culinary Arts or a related field is preferred.
• Minimum 3-4 years of relevant culinary experience within a luxury hotel or fine dining establishment.
• Completion of a kitchen apprenticeship or professional chef training course of at least 1 year is required.
• Strong working knowledge of advanced cooking techniques, methods, and culinary practices.
• Demonstrated knowledge of food safety, hygiene standards, and HACCP procedures.
• Previous leadership experience involving the training and development of kitchen colleagues.
• Knowledge of budget management, food cost control, and inventory optimisation.
• Proficiency with Microsoft Office applications and kitchen management systems.

Responsibilities

• Lead and manage the assigned kitchen station throughout preparation and service.
• Ensure dishes are prepared, cooked, and presented according to established recipes and presentation standards.
• Oversee ingredient preparation, sauces, garnishes, and mise en place required for service.
• Maintain consistent food quality, portion control, and presentation.
• Train, mentor, and develop junior kitchen colleagues in operating procedures and culinary standards.
• Ensure team compliance with food safety, hygiene, and HACCP requirements.
• Conduct regular quality assurance and station checks.
• Monitor station inventory and stock levels while helping minimise waste and improve cost efficiency.
• Coordinate with the Sous Chef and other departments to maintain clear communication and efficient service delivery.
• Contribute ideas to menu development and modifications while maintaining organisational standards.
• Respond effectively to operational challenges during high-volume service periods.
• Support departmental goals through organised planning and focused execution.

Education

Bachelor's degree in Culinary Arts or related field

Job description

Chef de Partie - Culinary Operations

Job Snapshot

Role: Chef de Partie Location: Dubai, United Arab Emirates Industry: Hospitality Function: Chef/Culinary/Kitchen Management Experience: Minimum 3-4 years of relevant culinary experience in a luxury hotel or fine dining establishment Job Type: Full-time

Position Overview

Accor is seeking an experienced Chef de Partie in Dubai, United Arab Emirates, to lead an assigned kitchen section and maintain consistently high standards of food quality, preparation, presentation, hygiene, and service. Working closely with the Sous Chef and wider culinary team, the role combines hands-on cooking with station leadership, junior colleague development, inventory control, HACCP compliance, and support for efficient kitchen operations during demanding service periods.

Job Details

Country: United Arab Emirates City: Dubai Industry: Hospitality Function: Chef/Culinary/Kitchen Management Salary: Not disclosed Gender: No Preference Candidate Nationality: Not specified Job Type: Full-time

Your Culinary Role

The Chef de Partie takes ownership of a designated kitchen station, ensuring dishes are prepared and presented according to established recipes and organisational standards. The position requires a chef who can balance culinary precision with effective leadership, maintaining quality and consistency while responding confidently to changing service demands. Beyond daily production, the role contributes to developing junior colleagues, controlling food waste and stock, supporting menu development, and maintaining a disciplined approach to food safety and kitchen organisation.

Key Responsibilities

• Lead and manage the assigned kitchen station throughout preparation and service.
• Ensure dishes are prepared, cooked, and presented according to established recipes and presentation standards.
• Oversee ingredient preparation, sauces, garnishes, and mise en place required for service.
• Maintain consistent food quality, portion control, and presentation.
• Train, mentor, and develop junior kitchen colleagues in operating procedures and culinary standards.
• Ensure team compliance with food safety, hygiene, and HACCP requirements.
• Conduct regular quality assurance and station checks.
• Monitor station inventory and stock levels while helping minimise waste and improve cost efficiency.
• Coordinate with the Sous Chef and other departments to maintain clear communication and efficient service delivery.
• Contribute ideas to menu development and modifications while maintaining organisational standards.
• Respond effectively to operational challenges during high-volume service periods.
• Support departmental goals through organised planning and focused execution.

Qualifications and Culinary Experience

• Degree in Culinary Arts or a related field is preferred.
• Minimum 3-4 years of relevant culinary experience within a luxury hotel or fine dining establishment.
• Completion of a kitchen apprenticeship or professional chef training course of at least 1 year is required.
• Strong working knowledge of advanced cooking techniques, methods, and culinary practices.
• Demonstrated knowledge of food safety, hygiene standards, and HACCP procedures.
• Previous leadership experience involving the training and development of kitchen colleagues.
• Knowledge of budget management, food cost control, and inventory optimisation.
• Proficiency with Microsoft Office applications and kitchen management systems.

Skills and Working Style

The position requires excellent organisation and time management, with the ability to prioritise several tasks without compromising food quality or attention to detail. Strong interpersonal and communication skills are important for working effectively within a multicultural culinary team. Candidates should demonstrate resilience under pressure, sound problem-solving and decision-making abilities, and a commitment to continuous improvement and culinary innovation. Flexibility to work varied shifts, including evenings, weekends, and holidays, is required.

Working with Accor

Accor promotes an inclusive working environment focused on attracting, recruiting, and developing diverse talent. Employees are supported in continuing to learn, grow, and explore opportunities across Accor 's hospitality environment while contributing to memorable guest experiences.