Chef de Partie - Hot Kitchen | Global Resort Cuisine Expert

Radisson Hotel Group; Dubai; On-site; AED 33,000 - 53,000; Full time

Benefits offered by this job

Team member discount

Friends & family discount

F&B discounts

Job summary

Radisson Hotel Group in Fiji is seeking a Chef de Partie - Hot Kitchen to join our vibrant culinary team. You will deliver high-volume, à la carte, buffet and function service with specialist techniques and consistent quality.

Bring strong hot-kitchen expertise, a passion for international cuisines and HACCP-driven operations. You will train and mentor teammates while maintaining rigorous standards in a dynamic resort environment.

Qualifications

• Proven experience as a Chef de Partie or in a comparable culinary role within a busy, high-volume hotel, resort or professional kitchen environment.
• Previous exposure to international hotel or resort culinary operations, with practical experience across hot-line, à la carte, buffet and high-volume service.
• Demonstrated specialist knowledge of hot-kitchen techniques, including cooking methods, temperature management, finishing, presentation and maintaining consistent standards during demanding service periods.
• Strong culinary skills with the ability to work across a diverse range of international dishes, menus and service styles.
• Experience with one or more specialist international cuisines (e.g., South Indian, Italian, Thai, Japanese) would be highly regarded.
• Experience with HACCP, food safety, hygiene, allergen management and kitchen sanitation.
• Strong communication and teamwork skills in a multicultural kitchen.

Skills

Chef de Partie

Hot Kitchen Expertise

International Cuisine

HACCP & Food Safety

Team Leadership

Job description

Radisson Hotel Group in Fiji is seeking a Chef de Partie - Hot Kitchen to join our vibrant culinary team. You will deliver high-volume, à la carte, buffet and function service with specialist techniques and consistent quality.

Bring strong hot-kitchen expertise, a passion for international cuisines and HACCP-driven operations. You will train and mentor teammates while maintaining rigorous standards in a dynamic resort environment.