Chef De Partie - Dubai

Majid Al Futtaim; United Arab Emirates; On-site; AED 180,000 - 260,000; Full time

Job summary

Majid Al Futtaim Holding is seeking a Chef de Partie to oversee back-of-house operations in F&B venues, manage shifts and staff, ensuring quality, health and safety, presentation, timing, and proper temperatures. You will train juniors, maintain strict hygiene and portion control, and work across kitchen stations with strong knife skills and meat preparation knowledge.

A hospitality certificate/diploma, PIC Level 2, and HACCP certification are required, with 3–4 years experience in upscale

Qualifications

• Leadership and onboard training experience in kitchen teams.
• Experience across kitchen stations and food preparation.
• Strong emphasis on health, safety and allergy awareness.

Responsibilities

• Oversee back-of-house operations and manage shift and staff.
• Ensure quality, safety, timing, and temperatures of food and beverages.
• Support training of team members and onboarding processes.
• Maintain cleanliness, organization and proper stock rotation.

Skills

Leadership

Staff training

Kitchen management

English proficiency

Customer service

Attention to detail

Education

Hospitality certificate/diploma

PIC Level 2

Food safety certification (HACCP)

Job description

BUSINESS INTRODUCTION

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

Chef De Partie | MAF Entertainment | Food and Beverage

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.