Chef de Partie - International Cuisine

Park Hyatt Los Cabos at Cabo del Sol; Dubai; On-site; AED 202,000 - 275,000; Full time

Job summary

Park Hyatt Los Cabos at Cabo del Sol in the luxury hospitality industry is seeking a Chef de Partie for International Cuisine. The role focuses on managing a kitchen section, delivering a diverse range of dishes, and maintaining high standards across service and safety.

The ideal candidate will hold a Diploma in Culinary Arts with 3–4 years of luxury-hotel culinary experience, plus strong leadership, teamwork, and HACCP knowledge.

Qualifications

• Diploma or certificate in Culinary Arts or related discipline.
• Minimum 3–4 years of relevant culinary experience, including experience managing a kitchen section.
• Strong knowledge of international ingredients, flavour profiles and cooking techniques.
• Proven ability to supervise and train junior chefs while maintaining quality during busy periods.
• Strong understanding of food safety, HACCP, sanitation, and kitchen hygiene.
• Well-organized with teamwork and communication skills to manage multiple priorities.

Responsibilities

• Manage the assigned kitchen section, ensuring smooth preparation, production, and service across all meal periods.
• Prepare and present a variety of international dishes according to approved recipes and standards.
• Demonstrate knowledge of global ingredients, flavours, and cooking techniques.
• Plan and complete daily mise en place in line with forecasted business levels.
• Maintain consistency in quality, flavour, texture, and presentation of dishes.
• Inspect freshness and quality of ingredients and report concerns.
• Supervise and train Demi Chefs de Partie, Commis Chefs, and junior colleagues.
• Monitor stock levels, control portions, minimize waste, and coordinate with purchasing.
• Ensure items are labelled, dated, stored, and rotated properly.
• Coordinate with other kitchen sections and service team to deliver orders on time.
• Manage dietary requirements, allergens, and guest requests per safety procedures.
• Maintain a clean, organized, and hygienic section during prep, service, and close.
• Ensure compliance with food safety, allergen management, sanitation, and hygiene standards.
• Support menu development, recipe testing, seasonal promotions, and events.
• Assume additional responsibilities in the absence of senior chefs.

Skills

Kitchen management

Team supervision

Food safety HACCP

International cuisine knowledge

Cooking techniques

Education

Diploma in Culinary Arts

Job description

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"I joined as a server on the catering staff. Thanks to Hyatt's training and support, I now oversee a brilliant team that helps brings events to life."

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.

Thompson Austin - 5th and Brazos | Austin , TX , US

Thompson Austin - 5th and Brazos | Austin , TX , US

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