Chef De Partie - Dubai

Majid Al Futtaim; Dubai; On-site; AED 60,000 - 90,000; Full time

Job summary

Majid Al Futtaim Holding is seeking a Chef de Partie to oversee back-of-house F&B operations and manage shifts and staff. You will ensure quality, safety, and timely delivery of all dishes.

The role requires 3-4 years in upscale settings, exposure to hotel environments is a plus, and excellent English communication. HACCP knowledge is preferred, with a professional appearance and strong customer service focus.

Qualifications

• Education: Hospitality certificate/diploma, PIC Level 2, and food safety certification (HACCP preferred).
• 3-4 years minimum experience, preferably in upscale restaurants; hotel and supervisory experience is a plus.
• Strong commitment to delivering high-quality customer service.
• Professional appearance, communication style, and strong English language skills.

Responsibilities

• Oversee back-of-house operations in F&B and manage the shift and staff.
• Ensure quality of all food and beverages served including health and safety, presentation, timing of delivery, and temperature.
• Support employee training and development under the Sous Chef and Executive Chef.
• Lead onboarding and assist team operations.
• Maintain cleanliness and organization of kitchen areas, equipment, and storage.
• Manage food production efficiently to minimize waste and ensure proper stock rotation and labeling.

Job description

Majid Al Futtaim Holding is the leading shopping mall, retail, communities, entertainment developer and operator in the Middle East, North Africa, and Central Asia regions. With over 48,000 people, revenues of over US$ 11 Billion, and operations in 18 countries. Some of the iconic brands we carry include Mall of the Emirates, Carrefour, All Saints, Lego, City Center, Abercrombie & Fitch, & Vox Cinemas. We believe in making Great Moments for Everyone, Every day.

JOB TITLE

ROLE SUMMARY

The role of the Chef de Partie is to oversee the back-of-house operations in F&B operations and manage the shift and staff. This role will be responsible for the quality of all food and beverages served including the health and safety, presentation, timing of delivery, and temperature.

ROLE PROFILE

• Supports employee training and development under the Sous Chef and Executive Chef.
• Demonstrates leadership through onboarding and assisting team operations.
• Is fully skilled and competent across all kitchen stations.
• Adheres to health, safety, and food hygiene regulations, including allergy awareness.
• Maintains cleanliness and organization of kitchen areas, equipment, and storage.
• Manages food production efficiently to minimize waste and ensure proper stock rotation and labeling.
• Possesses strong technical skills in knife techniques, garnishing, and pantry operations.
• Holds solid culinary knowledge, including meat preparation, cooking temperatures, vegetables, starches, sauces, and soups.

REQUIREMENTS

• Education: Hospitality certificate/diploma, PIC Level 2, and food safety certification (HACCP preferred).
• 3-4 years minimum experience, preferably in upscale restaurants; hotel and supervisory experience is a plus.
• Strong commitment to delivering high-quality customer service.
• Professional appearance, communication style, and strong English language skills.
• Confident interacting with customers in open environments.
• Excellent attention to detail with the ability to multitask under pressure.