Chef de Partie (In-Room Dining)

palazzoversacedubai; Dubai; On-site; AED 75,000 - 110,000; Full time

Job summary

Palazzo Versace Dubai is seeking a skilled Commis Chef to join the In-Room Dining team. You will prepare and cook a variety of dishes to established recipes, manage mise en place, and ensure accurate, timely service within a luxury hotel setting.

Maintain high standards of taste, portioning, and presentation; follow HACCP and hygiene rules; support and guide junior chefs; and communicate any shortages or guest requirements to the Sous Chef to ensure seamless operations.

Qualifications

• Minimum 2-3 years experience in a similar position.
• Previous experience in In-Room Dining, Room Service, or high-volume à la carte operation preferred.
• Strong knowledge of food preparation, cooking techniques, and kitchen operations.
• Ability to work efficiently under pressure while maintaining consistent quality and presentation.
• Good knowledge of HACCP and food safety standards.
• Culinary qualification from a recognized institution is preferred.
• Good communication, teamwork and organizational skills.
• Strong attention to detail and commitment to luxury service standards.
• Flexibility to work shifts, weekends and public holidays.

Responsibilities

• Prepare and cook a variety of dishes according to established recipes, standards, and presentation guidelines.
• Ensure all orders are prepared accurately, consistently, and within the required service time.
• Organize and maintain mise en place to ensure smooth and efficient service.
• Coordinate closely with the In-Room Dining team to ensure timely preparation and dispatch of orders.
• Maintain high standards of food quality, taste, portioning, temperature, and presentation.
• Assist with breakfast, lunch, dinner, late-night dining, and special guest requests as required.
• Monitor the quality and freshness of ingredients and ensure proper storage and handling.
• Maintain a clean, organized, and hygienic workstation at all times.
• Follow HACCP, food safety, hygiene, and sanitation standards.
• Assist in minimizing food wastage and maintaining effective food cost control.
• Support and guide Commis Chefs within the section.
• Communicate any operational issues, shortages, or guest-related requirements to the Sous Chef.
• Ensure all kitchen equipment is used safely and maintained in good working condition.

Skills

Food preparation

Cooking techniques

Kitchen operations

Communication skills

Teamwork

Detail orientation

Shift flexibility

Education

Culinary qualification

Job description

Key Responsibilities:

• Prepare and cook a variety of dishes according to established recipes, standards, and presentation guidelines.

• Ensure all orders are prepared accurately, consistently, and within the required service time.

• Organize and maintain mise en place to ensure smooth and efficient service.

• Coordinate closely with the In-Room Dining team to ensure timely preparation and dispatch of orders.

• Maintain high standards of food quality, taste, portioning, temperature, and presentation.

• Assist with breakfast, lunch, dinner, late-night dining, and special guest requests as required.

• Monitor the quality and freshness of ingredients and ensure proper storage and handling.

• Maintain a clean, organized, and hygienic workstation at all times.

• Follow HACCP, food safety, hygiene, and sanitation standards.

• Assist in minimizing food wastage and maintaining effective food cost control.

• Support and guide Commis Chefs within the section.

• Communicate any operational issues, shortages, or guest-related requirements to the Sous Chef.

• Ensure all kitchen equipment is used safely and maintained in good working condition.

Candidate Requirements:

• Minimum 2-3 years of experience in a similar position, preferably within a 5-star luxury hotel.

• Previous experience in In-Room Dining, Room Service, or a high-volume à la carte operation is preferred.

• Strong knowledge of food preparation, cooking techniques, and kitchen operations.

• Ability to work efficiently under pressure while maintaining consistent quality and presentation.

• Good knowledge of HACCP and food safety standards.

• Culinary qualification from a recognized institution is preferred.

• Good communication, teamwork, and organizational skills.

• Strong attention to detail and commitment to luxury service standards.

• Flexibility to work shifts, weekends, and public holidays.