Chef de Partie - Food and Beverage Operations

Majid Al Futtaim; Dubai; On-site; AED 100,000 - 167,000; Full time

Job summary

Majid Al Futtaim Entertainment in Dubai is seeking an experienced Chef de Partie to support culinary service across busy F&B operations. You will supervise kitchen shifts, coordinate back‑of‑house activities, and ensure dishes meet quality, hygiene, safety, and presentation standards.

Under guidance of Sous and Executive Chefs, you will develop the kitchen team, maintain operational efficiency, monitor production, and uphold consistent standards across stations in a fast‑paced environment.

Qualifications

• Minimum 3–4 years of professional culinary experience.
• Strong English language skills.
• Upscale restaurant experience preferred.

Responsibilities

• Oversee assigned kitchen operations during scheduled shifts.
• Coordinate back-of-house activities to support service.
• Supervise kitchen staff and allocate daily responsibilities.
• Maintain consistent food preparation and presentation standards.
• Monitor kitchen workflow for timely preparation and delivery of orders.
• Support Sous Chef and Executive Chef as needed.
• Ensure compliance with health, safety, and hygiene regulations.

Skills

English proficiency

Kitchen leadership

Staff supervision

Food safety awareness

Education

Hospitality certificate or diploma

PIC Level 2 food safety

Food safety certification

Job description

Chef de Partie - Food and Beverage Operations Job Snapshot - Role: Chef de Partie - Location: Dubai, United Arab Emirates - Industry: Entertainment - Function: Chef/Culinary/Kitchen Management - Experience: Minimum 3-4 years - Job Type: Full Time - Work Arrangement: On-site

Majid Al Futtaim Entertainment is seeking an experienced Chef de Partie to support food and beverage operations in Dubai, United Arab Emirates. The role is responsible for supervising kitchen shifts, coordinating back-of-house activities, and ensuring that food is prepared and served according to established quality, hygiene, safety, and presentation standards. Working under the guidance of the Sous Chef and Executive Chef, the Chef de Partie will support kitchen team development, maintain operational efficiency, monitor food production, and ensure consistent standards across kitchen stations. The successful candidate will have a strong culinary background, practical kitchen leadership skills, and the ability to maintain food quality and service efficiency in a fast-paced environment.

Job Details - Country: United Arab Emirates - City: Dubai - Industry: Entertainment - Function: Chef/Culinary/Kitchen Management - Salary: Not disclosed - Gender: No Preference - Candidate Nationality: Not specified - Job Type: Full Time - Work Arrangement: On-site

Key Responsibilities

Kitchen Operations and Shift Supervision

• Oversee assigned kitchen operations during scheduled shifts.
• Coordinate back-of-house activities to support efficient food and beverage service.
• Supervise kitchen staff and assist with the allocation of daily responsibilities.
• Maintain consistent food preparation and presentation standards across kitchen stations.
• Support the Sous Chef and Executive Chef in managing operational requirements.
• Monitor kitchen workflow to ensure timely preparation and delivery of food orders.
• Assist colleagues during busy service periods to maintain operational efficiency.
• Ensure kitchen activities follow established procedures and service standards.

Food Preparation and Culinary Quality

• Prepare and supervise the preparation of dishes according to approved culinary standards.
• Maintain consistent food quality, presentation, portioning, and serving temperatures.
• Apply appropriate cooking techniques for different ingredients and menu requirements.
• Demonstrate proficiency across kitchen stations and assist wherever operational support is required.
• Monitor food preparation activities to maintain consistency and accuracy.
• Ensure food is prepared and delivered within appropriate service timelines.
• Maintain attention to detail when preparing, garnishing, and presenting dishes.
• Support high standards of culinary execution throughout daily operations.

Culinary Techniques and Kitchen Skills

• Apply professional knife techniques when preparing ingredients.
• Prepare and handle meat products using appropriate culinary methods.
• Monitor cooking temperatures to support food quality and safety.
• Prepare vegetables, starches, sauces, and soups according to established standards.
• Demonstrate effective garnishing and food presentation techniques.
• Maintain proficiency in pantry operations and related food preparation activities.
• Support consistent culinary standards across different kitchen sections.
• Apply practical culinary knowledge to maintain efficient food production.

Food Safety and Hygiene Compliance

• Follow applicable health, safety, and food hygiene regulations.
• Maintain awareness of food allergens and relevant food handling requirements.
• Apply established food safety procedures throughout preparation, cooking, and service.
• Monitor food temperatures and handling practices to support safe food production.
• Maintain hygienic working conditions across kitchen stations.
• Ensure kitchen equipment and food preparation areas are cleaned appropriately.
• Support compliance with established kitchen safety procedures.
• Identify and report food safety or hygiene concerns requiring corrective action.

Kitchen Cleanliness and Organization

• Maintain clean, organized, and properly prepared kitchen workstations.
• Monitor the cleanliness of cooking equipment, utensils, and food preparation surfaces.
• Support appropriate organization of food storage and preparation areas.
• Ensure kitchen materials and equipment are handled responsibly.
• Maintain orderly work areas throughout food production and service.
• Coordinate cleaning and housekeeping requirements within assigned kitchen sections.
• Promote consistent cleanliness and operational discipline among kitchen staff.

Food Production and Waste Control

• Coordinate food production activities to support efficient kitchen operations.
• Monitor ingredient usage and preparation practices to minimize unnecessary waste.
• Ensure food items are stored, rotated, and labeled according to established procedures.
• Apply appropriate stock rotation practices to maintain ingredient quality.
• Monitor food preparation quantities in relation to operational requirements.
• Support effective utilization of kitchen ingredients and supplies.
• Identify opportunities to improve food production efficiency.
• Maintain consistent standards for ingredient handling and storage.

Kitchen Team Training and Development

• Support employee onboarding and practical kitchen training.
• Assist the Sous Chef and Executive Chef with staff development activities.
• Demonstrate correct food preparation techniques and kitchen procedures.
• Provide operational guidance to team members during assigned shifts.
• Encourage consistent application of culinary and food safety standards.
• Support colleagues in developing proficiency across kitchen stations.
• Promote teamwork, accountability, and professional conduct within the kitchen.
• Lead by example through reliable performance and attention to service quality.

Food and Beverage Service Coordination

• Coordinate kitchen activities to support timely food and beverage service.
• Maintain appropriate communication with relevant service colleagues.
• Monitor order preparation and presentation during operating hours.
• Support consistent delivery of food at appropriate temperatures.
• Respond effectively to changing operational demands and service priorities.
• Maintain professional conduct when interacting with customers in open kitchen environments.
• Contribute to a positive customer experience through reliable food quality and service delivery.

Operational Standards and Continuous Improvement

• Follow established kitchen operating procedures and culinary standards.
• Monitor daily kitchen activities for opportunities to improve efficiency.
• Support consistent implementation of food safety and quality requirements.
• Communicate operational concerns to the Sous Chef or Executive Chef.
• Assist in maintaining reliable kitchen workflows during demanding service periods.
• Contribute to a professional, organized, and customer-focused culinary environment.

Qualifications and Experience

• Hospitality certificate or diploma.
• PIC Level 2 qualification.
• Food safety certification.
• HACCP certification is preferred.
• Minimum 3-4 years of professional culinary experience.
• Previous experience in upscale restaurants is preferred.
• Hotel kitchen experience is an advantage.
• Previous supervisory experience is an advantage.
• Strong practical knowledge of kitchen operations and food preparation techniques.
• Competence across different kitchen stations.
• Knowledge of food hygiene, safety, and allergen awareness.
• Understanding of food storage, labeling, and stock rotation procedures.
• Strong commitment to food quality and customer service.
• Professional appearance and communication style.
• Strong English language skills.
• Confidence when interacting with customers in open service environments.
• Excellent attention to detail and multitasking abilities.
• Ability to work effectively under pressure in a fast-paced kitchen environment.

Technical Skills and Competencies

Culinary Preparation and Production

• Professional food preparation and cooking.
• Kitchen station operations.
• Meat preparation and cooking techniques.
• Vegetable and starch preparation.
• Sauce and soup preparation.
• Professional knife skills.
• Food garnishing and presentation.
• Pantry operations.
• Cooking temperature monitoring.
• Food quality and portion consistency.

Kitchen Operations and Supervision

• Kitchen shift coordination.
• Back-of-house operations.
• Culinary team supervision.
• Staff onboarding and training support.
• Kitchen workflow management.
• Food production planning.
• Service timing and order coordination.
• Kitchen equipment and workstation organization.
• Operational efficiency and waste reduction.

Food Safety and Quality Control

• Food hygiene and sanitation.
• Food safety certification requirements.
• HACCP principles.
• PIC Level 2 food safety knowledge.
• Food allergen awareness.
• Safe food handling and storage.
• Food temperature control.
• Stock rotation and labeling.
• Kitchen health and safety procedures.
• Food presentation and quality standards.

Professional Competencies

• Kitchen leadership and teamwork.
• Strong organizational abilities.
• Attention to detail.
• Effective communication in English.
• Ability to multitask under pressure.
• Customer service orientation.
• Professional appearance and conduct.
• Time management and prioritization.
• Practical problem-solving.
• Commitment to consistent culinary standards.

What We Offer

The role provides an opportunity to work within Majid Al Futtaim Entertainment 's food and beverage operations, supporting culinary service delivery and kitchen team development. The Chef de Partie will work with the Sous Chef, Executive Chef, and kitchen colleagues to maintain food quality, operational efficiency, and customer service standards.

About Majid Al Futtaim

Majid Al Futtaim is a regional developer and operator of shopping malls, retail businesses, communities, and entertainment destinations across the Middle East, North Africa, and Central Asia. The Group operates in 18 countries, employs more than 48,000 people, and reports revenues exceeding US$11 billion. Its recognized brands and destinations include Mall of the Emirates, Carrefour, City Centre, and VOX Cinemas. Majid Al Futtaim Entertainment provides leisure and entertainment experiences supported by food and beverage operations that contribute to the overall customer experience. Majid Al Futtaim is committed to creating great moments for everyone, every day.