Chef De Partie — Lead a High-Energy Kitchen Station

Novotel; Abu Dhabi; On-site; AED 67,000 - 100,000; Full time

Job summary

Accor's Novotel World Trade Centre is seeking an experienced Chef De Partie to lead a designated kitchen station, ensuring quality, taste, and visual appeal of dishes. You will work under the Sous Chef or Head Chef and collaborate with the team to deliver exceptional dining experiences for guests.

You will monitor inventory, maintain sanitation standards, and mentor junior cooks while contributing to menu development and seasonal offerings to meet brand standards.

Qualifications

• Culinary degree preferred or equivalent certification.
• Proven experience in a professional kitchen with expertise in a station or cuisine.
• Strong culinary skills, creativity, and attention to plate presentation.
• Knowledge of food safety regulations, sanitation practices, and kitchen hygiene standards.
• Excellent communication, teamwork, and organizational skills.
• Ability to work in a fast-paced, high-pressure kitchen environment.
• Certification in food safety may be required depending on local regulations.

Responsibilities

• Oversee a specific kitchen station, ensuring quality, taste, and presentation.
• Monitor inventory and assist with ordering for the station.
• Ensure food safety, sanitation, and hygiene standards.
• Coordinate with Sous/Head Chef and other kitchen staff during service.
• Train and mentor junior cooks and apprentices.
• Collaborate with Events Team for catering orders and special events.
• Stay current on culinary trends and techniques through development and training.
• Lead by example with professionalism and positive attitude in the kitchen.

Skills

Teamwork

Communication

Attention to detail

Time management

Education

Culinary degree or equivalent certification

Tools

Kitchen equipment knowledge

Job description

Accor's Novotel World Trade Centre is seeking an experienced Chef De Partie to lead a designated kitchen station, ensuring quality, taste, and visual appeal of dishes. You will work under the Sous Chef or Head Chef and collaborate with the team to deliver exceptional dining experiences for guests.

You will monitor inventory, maintain sanitation standards, and mentor junior cooks while contributing to menu development and seasonal offerings to meet brand standards.