Chef de Partie — High-Volume Hotel Kitchen Leader (Dubai)

Accor Group; Dubai; On-site; AED 50,220 - 78,120; Full time

Benefits offered by this job

Discounted rates at Accor properties

Learning through company academies

Opportunities to develop across hotels

Job summary

Accor is hiring a Chef de Partie - Kitchen Production in Dubai, United Arab Emirates. This full-time role focuses on consistent food preparation, presentation, hygiene, and efficient service delivery within a luxury hotel kitchen.

The Chef will manage daily production in an assigned station, ensuring recipes and quality standards are followed and that dishes are well-presented and timely. The ideal candidate has 3-4 years of practical culinary experience in a four/five-star hotel and a diploma

Qualifications

• 3-4 years of practical culinary experience in a four- or five-star hotel.
• Diploma in hospitality, culinary arts, food production or related discipline.
• Ability to reproduce established dishes accurately and maintain cleanliness during active service.

Responsibilities

• Organize the assigned kitchen section before each service period.
• Prepare ingredients according to expected business levels.
• Follow departmental operating procedures and hotel culinary standards.
• Prepare and present menu items using approved recipes, portions, and cooking methods.
• Coordinate preparation timings with other kitchen sections.
• Maintain hygiene and food-safety controls.

Skills

Kitchen production

Station management

Mise en place

Recipe execution

Food safety

HACCP compliance

Portion control

Food storage

Cross-contamination prevention

Waste reduction

Education

Diploma in Hospitality/Culinary Arts

Job description

Accor is hiring a Chef de Partie - Kitchen Production in Dubai, United Arab Emirates. This full-time role focuses on consistent food preparation, presentation, hygiene, and efficient service delivery within a luxury hotel kitchen.

The Chef will manage daily production in an assigned station, ensuring recipes and quality standards are followed and that dishes are well-presented and timely. The ideal candidate has 3-4 years of practical culinary experience in a four/five-star hotel and a diploma