Chef De Partie (Hot Western Food)

YOSH; Abu Dhabi; On-site; AED 60,000 - 120,000; Full time

Job summary

A premier culinary establishment in Abu Dhabi is seeking a reliable Chef de Partie focused on hot Western food. The role involves preparing a variety of dishes, ensuring quality and presentation, and working collaboratively within a kitchen team. Ideal candidates should possess strong classical cookery skills and experience in a busy kitchen environment. The position offers competitive salary and benefits including training opportunities and career progression.

Benefits

Pension contributions

Staff meals

Training and development

Qualifications

• Proven experience in a hot section of a busy kitchen.
• Strong skills in protein cookery and sauce making.
• Ability to maintain standards of quality under pressure.

Responsibilities

• Prepare hot Western dishes following menu specifications.
• Operate the hot section under the Head Chef’s supervision.
• Ensure food quality and manage portion control.

Skills

Classical cookery skills

Teamwork

Clear communication

Education

Culinary qualification (NVQ or equivalent)

Food hygiene certificate (Level 2 or above)

Job description

Overview

We are seeking a reliable and skilled Chef de Partie (Hot Western Food) to join our kitchen brigade. The role is suited to individuals who are passionate about hot food cookery, enjoy working within a team and take pride in consistency, presentation and food safety. This position is open to applicants from all backgrounds and is gender neutral.

Responsibilities

• Prepare and produce a range of hot Western dishes to menu specifications including mains, sides, sauces and daily specials ensuring consistency of portioning, flavour and presentation during service periods.

• Operate the hot section under the direction of the Head Chef and Sous Chef, maintaining high standards of production, timing and finish.

• Manage mise en place for the hot section, prepare components in advance (stocks, sauces, braises, roasts and vegetable preparations) and ensure timely delivery of dishes to the pass for service.

• Execute cooking techniques such as grilling, pan-frying, roasting, sautéing and poaching to bring dishes to specification and support consistency across shifts.

• Monitor food quality, portion control and shelf-life of chilled and hot-holding products, control waste and report any issues to senior kitchen staff.

• Follow recipes, plating standards and presentation guidelines to meet brand and dietary requirements including allergen awareness and accurate labelling of pre-prepared items.

• Support menu development, specials and daily prep tasks; contribute ideas to improve efficiency, cost control and guest satisfaction.

• Assist in training and development of commis chefs and kitchen trainees on hot-cookery techniques, supervising practical work and offering constructive feedback.

• Ensure all dishes leaving the hot section meet food safety, allergen and dietary requirements following stock rotation, correct storage and ordering procedures.

• Maintain and clean workstations, hot equipment, utensils and serviceware to required hygiene standards, participating in kitchen deep-clean schedules.

• Work collaboratively with cold kitchen colleagues and front-of-house teams to manage service flow and accommodate special requests or dietary needs.

• Adhere to health and safety, COSHH and HACCP procedures at all times and participate in regular training and audits.

Qualifications and experience

• Previous experience working on a hot section within a busy commercial hospitality or contract catering environment.

• Strong classical cookery skills with practical knowledge of protein cookery, sauce making, vegetable and starch preparation and finishing techniques.

• Ability to work accurately and quickly under pressure while maintaining standards of quality, finish and cleanliness.

• Awareness of food safety, hygiene and allergen management with practical experience of HACCP or similar systems.

• Good teamworking skills, clear verbal communication and willingness to take direction and support colleagues.

• Physically able to work on your feet for long periods, perform manual handling tasks and work in hot kitchen environments.

• Basic numeracy and stock control experience for portioning, cost control and inventory tasks.

• Willingness to work flexible hours including early starts, evenings, weekends and occasional bank holidays.

Qualifications and certifications preferred

• Culinary qualification (NVQ, City & Guilds diploma or equivalent) or equivalent practical experience in hot cookery.

• Food hygiene certificate (Level 2 or above) and up-to-date allergen awareness training.

• Further qualifications in specialist cookery, butchery or supervisory training desirable.

Working hours, salary and benefits

• Full-time hours; shift patterns include early starts, evenings, weekends and bank holidays in line with operational needs.

• Competitive salary dependent on experience and skills with opportunities for overtime where applicable.

• Benefits may include pension contributions, staff meals, training and development, career progression and travel allowances where applicable.

How to apply

Please submit your CV and a brief cover letter outlining your relevant experience and why you are suited to the Chef de Partie (Hot Western Food) role. Include contact details for two referees. Shortlisted candidates will be contacted for an initial telephone interview followed by a practical kitchen assessment and face-to-face interview where applicable.

Equal opportunities and safer recruitment

We are an equal opportunities employer and welcome applications from all sections of the community. We operate safer recruitment practices and all offers of employment are conditional on satisfactory references, background checks and compliance with our safeguarding and food safety policies.