Chef de Partie - International Cuisine

Destination Hotels; Abu Dhabi; On-site; AED 180,000 - 260,000; Full time

Job summary

Destination Hotels in Abu Dhabi seeks a Chef de Partie for International Cuisine to lead a busy section, maintain premium quality, and mentor junior chefs in a luxury hotel environment.

You will oversee food preparation, presentation, and safety, coordinate with service teams, and support menu development and seasonal promotions. Strong leadership and knowledge of global ingredients are essential for success in this role.

Qualifications

• Diploma or certificate in Culinary Arts or Professional Cookery.
• 3–4 years of culinary experience, including kitchen section management, preferably in luxury hospitality.
• Strong knowledge of international ingredients, flavours, and cooking techniques.
• Proven ability to supervise and train junior chefs while maintaining quality during busy service periods.
• Strong understanding of food safety, HACCP, allergen management, sanitation, and kitchen hygiene standards.
• Well-organized with teamwork and communication skills in a fast-paced multicultural kitchen.

Responsibilities

• 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 knowledge of global ingredients and techniques, and lead mise en place planning.
• Supervise, train, and guide Demi Chefs de Partie, Commis Chefs, and junior colleagues.
• Monitor stock levels, control portions, minimize waste, and communicate purchasing needs promptly.
• Ensure proper labeling, dating, storage, and rotation of all food items.
• Coordinate with other kitchen sections and service team to meet orders accurately and on time.
• Manage dietary requirements and allergen considerations in accordance with safety procedures.

Skills

Leadership

Teamwork

Communication

Quality control

Food safety

Education

Diploma/Certificate in Culinary Arts

Job description

Summary

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 3â€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.