Chef de Partie - Hot Section

Rotana Hotels; Abu Dhabi; On-site; AED 80,000 - 120,000; Full time

Job summary

Rotana Hotels in Abu Dhabi is seeking passionate Kitchen professionals to deliver extraordinary service and creative dining solutions. As a Chef de Partie, you will manage daily food preparation, coordinate with the culinary team, and ensure the highest standards across sections and buffets.

You will lead subordinates, implement recipes, monitor wastage, and contribute to cost control while staying updated on new techniques.

Qualifications

• Experience in a professional kitchen setting.
• Ability to lead and guide junior staff.
• Strong attention to food safety and hygiene practices.

Responsibilities

• Prepare daily mise-en-place and food production across kitchen sections.
• Coordinate tasks with Sous Chef or Executive Chef.
• Follow instructions from superiors to complete daily tasks.
• Maintain high standards and quality; stay updated on new products and techniques.
• Instruct and lead subordinates in food preparation and supervise buffets and events.
• Coordinate with other sections on waste control and cost management.
• Review daily requirements for functions and last-minute events.
• Guide and train staff to ensure motivation and economical operations.

Skills

Leadership

Team coordination

Food preparation

Buffet setup

Job description

We are currently seeking for passionate and dynamic Kitchen professionals who pride themselves on their ability to deliver extraordinary levels of customer service and provide creative solutions to our guests.

As a Chef de Partie you are responsible to take care of the daily food preparation and duties assigned to meet the set standard and qualities whereby your role will include key responsibilities such as:

• Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites
• Coordinate daily tasks with the Sous Chef or Executive Chef
• Follow the instructions and recommendations from the immediate superiors to complete the daily tasks
• Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques
• Instruct and lead subordinates through their daily requirements in food preparation and actively take part in set up and supervising of buffets and special functions
• Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control
• Consult and check on daily requirements, functions and last minute events
• Guide and train the subordinates on a daily basis to ensure high motivation and economical working environment