Chef de Partie - International Cuisine

Tanqeeb; Abu Dhabi; On-site; AED 120,000 - 180,000; Full time

Job summary

Tanqeeb in Abu Dhabi is seeking a Chef de Partie for International Cuisine to lead a kitchen section, deliver a diverse range of dishes to luxury standards, and supervise junior staff during service.

You will ensure food safety and HACCP compliance, manage mise en place, coordinate with the service team, and contribute to menu development in a fast‑paced multicultural kitchen.

Qualifications

• Diploma or certificate in Culinary Arts, Professional Cookery, or related discipline.
• 3–4 years of culinary experience, with kitchen-section management.
• Strong knowledge of international ingredients, flavours and techniques.
• Ability to supervise and train junior chefs while maintaining quality.
• Solid understanding of food safety, HACCP, allergen management and hygiene.
• Well-organized with teamwork and communication in a multicultural kitchen.

Responsibilities

• Manage the assigned kitchen section across all meal periods.
• Prepare and present international dishes per approved recipes and standards.
• Demonstrate knowledge of global ingredients and methods.
• Plan mise en place according to forecasted business levels.
• Maintain consistency in quality, flavour, texture and presentation.
• Supervise and train Demi Chefs de Partie, Commis Chefs, and juniors.
• Monitor stock, control portions, minimize waste, and coordinate with purchasing.
• Ensure items are labelled, dated, stored, and rotated properly.
• Coordinate with other sections and the service team for on-time delivery.
• Manage dietary requirements and guest requests following safety procedures.
• Maintain a clean, hygienic section during all phases of service.
• Support menu development, recipe testing, and seasonal promotions.
• Take on additional kitchen responsibilities when needed.

Skills

International ingredients knowledge

Cooking techniques

Team leadership

Communication

Education

Diploma or certificate in Culinary Arts or Professional Cookery

Job description

Job description

The Chef de Partie, International Cuisine is responsible for managing the assigned kitchen section and delivering a diverse range of international dishes to consistently high standards. The role oversees food preparation, section organization, quality control, and junior team members while ensuring efficient service and compliance with luxury hospitality and food-safety standards.

• Manage the assigned kitchen section, ensuring smooth preparation, production, and service across all designated meal periods.
• Prepare and present a variety of international dishes according to approved recipes, portion sizes, and presentation standards.
• Demonstrate sound knowledge of global ingredients, flavour profiles, and traditional and contemporary cooking techniques.
• Plan and complete daily mise en place, ensuring ingredients and equipment are prepared according to forecasted business levels.
• Maintain consistency in the quality, flavour, texture, temperature, portioning, and presentation of all dishes.
• Inspect the freshness and quality of ingredients and report any concerns to the Sous Chef or senior culinary team.
• Supervise, train, and guide Demi Chefs de Partie, Commis Chefs, and junior colleagues within the assigned section.
• Monitor stock levels, control portions, minimize food waste, and communicate purchasing or replenishment requirements promptly.
• Ensure all food items are correctly labelled, dated, stored, and rotated in accordance with established procedures.
• Coordinate with other kitchen sections and the service team to ensure orders are prepared accurately and delivered on time.
• Manage dietary requirements, food allergies, and special guest requests in accordance with established safety procedures.
• Maintain a clean, organized, and hygienic section throughout preparation, service, and closing activities.
• Ensure compliance with food safety, HACCP, allergen management, sanitation, and personal hygiene requirements.
• Support menu development, recipe testing, seasonal promotions, buffet concepts, and special culinary events when required.
• Assume additional section or kitchen responsibilities in the absence of senior chefs and support the overall efficiency of culinary operations.

Qualifications

• Diploma or certificate in Culinary Arts, Professional Cookery, or a related culinary discipline.
• Minimum 3–4 years of relevant culinary experience, including experience managing a kitchen section, preferably within a luxury hospitality environment.
• Strong knowledge of international ingredients, flavour profiles, food preparation methods, and traditional and contemporary cooking techniques.
• Proven ability to supervise and train junior chefs while maintaining consistency, productivity, and quality during busy service periods.
• Strong understanding of food safety, HACCP, allergen management, sanitation, portion control, and kitchen hygiene standards.
• Well-organized and quality-focused, with strong teamwork and communication skills and the ability to manage multiple priorities in a fast-paced, multicultural kitchen.