Chef de Partie - International Cuisine

Park Hyatt Los Cabos at Cabo del Sol; Dubai; On-site; AED 220,000 - 312,000; Full time

Job summary

Grand Hyatt Deer Valley in Park City, Utah, seeks a Chef de Partie, International Cuisine, to lead the assigned kitchen section and deliver a diverse range of international dishes to high standards.

You will oversee food preparation, ensure compliance with HACCP and sanitation, supervise junior chefs, and contribute to menu development in a fast-paced luxury setting.

Qualifications

• Diploma or certificate in Culinary Arts or related discipline.
• Minimum 3–4 years of relevant culinary experience.
• Experience managing a kitchen section in luxury hospitality.
• Strong knowledge of international ingredients, flavours, and techniques.
• Ability to supervise juniors and maintain quality during busy periods.

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.
• Plan and complete daily mise en place according to forecasted business levels.
• Maintain consistency in quality, flavour, texture, temperature, portioning, and presentation.
• Inspect ingredient freshness and report concerns to senior culinary team.
• Supervise and train Demi Chefs de Partie and junior colleagues.
• Monitor stock levels, control portions, minimize waste, and communicate replenishment needs.
• Ensure items are labelled, dated, stored, and rotated properly.
• Coordinate with other kitchen sections and service team to ensure timely orders.
• Manage dietary requirements and allergen requests following safety procedures.
• Maintain a clean, hygienic kitchen throughout prep, service, and close.
• Ensure HACCP, sanitation, and kitchen hygiene standards are met.
• Support menu development, recipe testing, seasonal promotions, buffet concepts, and events.
• Take on extra responsibilities in absence of senior chefs and support overall operations.

Skills

Supervise staff

Food safety

Allergen management

Multicultural teamwork

Communication skills

Education

Diploma in Culinary Arts

Certificate in Professional Cookery

Job description

"Hyatt is a place of learning – similar to a university. The company offers so many ways for me to learn and grow, both professionally and personally."

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.

Grand Hyatt Deer Valley | Park City , UT , US