Chef de Partie - Kitchen Operations

Accor Group; Dubai; On-site; AED 67,000 - 112,000; Full time

Job summary

Accor Group in Dubai, United Arab Emirates, seeks a Chef de Partie to manage day-to-day production in a busy kitchen, ensuring quality, mise-en-place, stock rotation and HACCP compliance. You will supervise Demi and Commis Chefs and work closely with the Chef de Cuisine.

With at least 5 years of kitchen experience, you will organize shifts, train junior staff, monitor portion control, and uphold hygiene standards across the section within a five-star international hotel environment.

Qualifications

• Minimum 5 years of kitchen experience.
• Completed kitchen apprenticeship or chef training is preferred.

Responsibilities

• Organize shifts within the assigned section according to mise-en-place, production and service requirements.
• Allocate duties to Demi Chefs and Commis Chefs and verify that assigned work is completed correctly.
• Check food preparation each day for portion size, quantity and quality in accordance with the approved recipe index.
• Complete the daily checklist covering mise-en-place and food storage requirements.
• Review the main kitchen information board for banquet changes and other operational updates.
• Communicate relevant function and service information clearly to the incoming shift.
• Maintain an organized section capable of supporting consistent kitchen production and service.
• Follow hotel HACCP standards and hygiene procedures across the kitchen.

Skills

Kitchen experience

Job description

Chef de Partie - Kitchen Operations Job Snapshot

Role: Chef de Partie

Location: Dubai, United Arab Emirates

Industry: Hospitality

Function: Chef/Culinary/Kitchen Management

Experience: At least 5 years of kitchen experience

Job Type: Full Time

Position Overview

The Chef de Partie in Dubai, United Arab Emirates will manage day-to-day production and service within an assigned kitchen section, ensuring consistent food quality, correct mise‑en‑place, effective stock rotation and compliance with hotel hygiene and HACCP standards. The role also provides hands‑on supervision and training to Demi Chefs and Commis Chefs while coordinating closely with the Chef de Cuisine and senior kitchen leadership.

Job Details

Country: United Arab Emirates

City: Dubai

Industry: Hospitality

Function: Chef/Culinary/Kitchen Management

Salary: Not disclosed

Gender: No Preference

Candidate Nationality: Not specified

Job Type: Full Time

Work Arrangement: On‑site

Kitchen Operations

• Organize shifts within the assigned section according to mise‑en‑place, production and service requirements.
• Allocate duties to Demi Chefs and Commis Chefs and verify that assigned work is completed correctly.
• Check food preparation each day for portion size, quantity and quality in accordance with the approved recipe index.
• Complete the daily checklist covering mise‑en‑place and food storage requirements.
• Review the main kitchen information board for banquet changes and other operational updates.
• Communicate relevant function and service information clearly to the incoming shift.
• Maintain an organized section capable of supporting consistent kitchen production and service.

Stock and Requisitions

Prepare daily wine, dry‑store and food requisitions as well as kitchen transfer documentation for approval by the Executive Chef or Executive Sous Chef.

Support appropriate stock rotation within the section and ensure ingredients and supplies are managed in line with operational requirements.

Team Supervision and Training

• Maintain positive working relationships with Heartists and contribute to team motivation.
• Provide one‑to‑one training and confirm that instructions and procedures are understood.
• Monitor the work and personal hygiene standards of Demi Chefs and Commis Chefs within the section.
• Attend daily meetings with the Chef de Cuisine and other meetings requested by the Executive Chef or Executive Sous Chef.
• Work collaboratively with colleagues from different nationalities and backgrounds.

Food Safety and Hygiene

Follow the hotel 's hygiene and HACCP standards and ensure applicable Standard Operating Procedures and requirements fully observed within the assigned kitchen section.

Qualifications and Experience

• At least 5 years of kitchen experience.
• Completed kitchen apprenticeship or chef training courses lasting at least one year.
• At least 2 years of experience in a five-star international chain hotel or restaurant.
• At least 1 year of experience in a similar position or as a Demi Chef within an international five-star hotel.
• Willingness and ability to work effectively as part of a team.
• Ability to work professionally with people from different nationalities and backgrounds.