Chef de Partie – Hot Kitchen

Occidental Sharjah Grand; Sharjah; On-site; AED 78,000 - 123,000; Full time

Job summary

Occidental Sharjah Grand in Sharjah seeks a skilled Chef de Partie (Hot Kitchen) to join our culinary team and lead a hot kitchen station with passion, precision, and teamwork.

Requirements include at least 3 years experience as a Demi Chef de Partie in a 4- or 5-star hotel or restaurant, strong knowledge of hot kitchen operations, food preparation and presentation, and the ability to work in a fast-paced environment while maintaining high quality. Applicants should be ages 35 or under.

Qualifications

• Minimum 3 years of experience as Demi Chef de Partie in a 4- or 5-star hotel/restaurant.
• Strong knowledge of hot kitchen operations and presentation.
• Good communication and teamwork.

Responsibilities

• Prepare and cook dishes according to established recipes and standards.
• Manage assigned hot kitchen section efficiently.
• Ensure food quality, consistency, and presentation standards are maintained.
• Monitor stock levels and assist with inventory control.
• Follow all hygiene, safety, and food handling regulations.
• Support the Sous Chef and Head Chef in daily kitchen operations.

Skills

Demi Chef de Partie

Hot kitchen operations

Food preparation

Kitchen teamwork

Food safety & hygiene

Job description

We are seeking a skilled and passionate Chef de Partie (Hot Kitchen) to join our culinary team.

Requirements:

• Strong experience as a Demi Chef de Partie
• Minimum 3 years of experience in the same position within a 4-star or 5-star hotel and/or restaurant
• Strong knowledge of hot kitchen operations, food preparation, and presentation
• Ability to work in a fast-paced environment while maintaining high-quality standards
• Good communication and teamwork skills
• Age: 35 years old and below
  

Responsibilities:

• Prepare and cook dishes according to established recipes and standards
• Manage assigned hot kitchen section efficiently
• Ensure food quality, consistency, and presentation standards are maintained
• Monitor stock levels and assist with inventory control
• Follow all hygiene, safety, and food handling regulations
• Support the Sous Chef and Head Chef in daily kitchen operations
  

Salary & Benefits:

• Salary will be discussed during the interview and will be based on experience and qualifications.