Chef de Partie — Elevate Dining | Flexible Shifts

Hilton; Ras Al Khaimah; On-site; AED 67,000 - 100,000; Full time

Benefits offered by this job

Incredible travel perks

Paid parental leave

Crisis concierge

Mental health resources

Job summary

Hilton in the United Arab Emirates is seeking a Chef de Partie to deliver high-quality dishes and memorable dining experiences for guests. You will lead a kitchen section, collaborate with the culinary team, and uphold Hilton’s standards of quality, safety, and professionalism in a fast-paced environment.

You’ll apply your culinary expertise, ensure consistency in taste and presentation, train junior team members, and contribute to cost management while maintaining exceptional hospitality that

Qualifications

• Diploma in Culinary Arts or equivalent required.
• Experience as Chef de Partie in hotel/resort or high-volume kitchen.
• Strong knowledge of food safety, HACCP principles.
• Ability to supervise kitchen section during service.
• Excellent English and strong teamwork.

Responsibilities

• Prepare and test dishes as per recipes to ensure consistency.
• Supervise line cooks and assist senior chefs when needed.
• Maintain kitchen cleanliness and prevent cross-contamination.
• Monitor ingredient quality and proper storage.
• Support cost management and meet departmental targets.
• Uphold health, safety, sanitation, and alcohol regulations.

Skills

Food preparation techniques

Food safety & HACCP

Kitchen supervision

English language

Organizational skills

Teamwork & communication

Training junior staff

Shift flexibility

Multicultural teamwork

Education

Diploma in Culinary Arts or Professional Cookery

Job description

Hilton in the United Arab Emirates is seeking a Chef de Partie to deliver high-quality dishes and memorable dining experiences for guests. You will lead a kitchen section, collaborate with the culinary team, and uphold Hilton’s standards of quality, safety, and professionalism in a fast-paced environment.

You’ll apply your culinary expertise, ensure consistency in taste and presentation, train junior team members, and contribute to cost management while maintaining exceptional hospitality that