Chef de Partie: Elevate Dishes in Fast-Paced Dubai Kitchen

Mitts & Trays; Dubai; On-site; AED 70,000 - 120,000; Full time

Job summary

Mitts & Trays in Dubai is seeking a Chef De Partie to manage a specific kitchen section, ensuring high-quality dishes and consistent presentation. You will organize mise en place, uphold hygiene standards, and support busy service alongside the Sous Chef and Head Chef.

You will train junior staff, monitor stock to minimize waste, and contribute to menu development, ensuring recipes are followed and quality remains top-notch.

Qualifications

• Experience in a busy restaurant or hotel kitchen.
• Strong skills in food preparation, cooking techniques, and plating.
• Knowledge of inventory management, portion control, and food safety.
• Ability to maintain high hygiene standards and follow HACCP guidelines.
• Excellent teamwork and communication to coordinate with kitchen and front-of-house colleagues.
• Time management and ability to perform under pressure during peak service.
• Willingness to learn Mitts & Trays' standards and menus.
• Culinary diploma or formal training is an advantage.

Responsibilities

• Prepare and cook high-quality dishes according to restaurant standards.
• Organize daily mise en place and maintain hygiene and safety standards.
• Support smooth service during peak hours in collaboration with the Sous Chef and Head Chef.
• Train and guide junior kitchen staff.
• Monitor stock levels and minimize food waste.
• Assist in menu development and provide input on new dishes, ensuring recipes are followed.

Skills

Cooking techniques

Food safety

Inventory management

Portion control

HACCP

Teamwork

Time management

Shift flexibility

Professionalism

Education

Culinary diploma

Job description

Mitts & Trays in Dubai is seeking a Chef De Partie to manage a specific kitchen section, ensuring high-quality dishes and consistent presentation. You will organize mise en place, uphold hygiene standards, and support busy service alongside the Sous Chef and Head Chef.

You will train junior staff, monitor stock to minimize waste, and contribute to menu development, ensuring recipes are followed and quality remains top-notch.