Chef de Partie — Lead Luxury Kitchen Excellence

Rosewood Abu Dhabi; Abu Dhabi; On-site; AED 85,000 - 125,000; Full time

Benefits offered by this job

Medical coverage

Paid time off

Complimentary room nights

Learning and development opportunities

Global career opportunities

Parental leave

Job summary

Rosewood Abu Dhabi is seeking a Chef de Partie to lead a kitchen section, ensuring dishes meet Rosewood culinary standards and quality expectations.

You will support the Junior Sous Chef in maintaining operational excellence, controlling quality and costs, and developing team members, while upholding hygiene and safety requirements to deliver outstanding dining experiences for guests.

Qualifications

• A professional kitchen experience in a luxury hotel, resort, or high-quality restaurant.
• Strong passion for culinary excellence and dining experiences.
• Solid knowledge of food preparation, presentation techniques, and kitchen operations.
• Good understanding of food safety, sanitation, and quality control.
• Shows leadership and supports junior team members.

Responsibilities

• Lead the daily operation of your assigned kitchen section, ensuring quality, consistency, and efficiency.
• Prepare and present dishes according to established recipes, presentation standards, and Rosewood culinary guidelines.
• Support inventory management, mise en place preparation, and stock level maintenance.
• Coach and develop junior culinary associates, supporting their growth and adherence to kitchen standards.
• Maintain the highest standards of food safety, sanitation, cleanliness, and organization throughout the kitchen.
• Contribute to a positive and collaborative kitchen culture while supporting operational and business objectives.

Skills

English communication

Leadership potential

Team collaboration

Food safety knowledge

Job description

Rosewood Abu Dhabi is seeking a Chef de Partie to lead a kitchen section, ensuring dishes meet Rosewood culinary standards and quality expectations.

You will support the Junior Sous Chef in maintaining operational excellence, controlling quality and costs, and developing team members, while upholding hygiene and safety requirements to deliver outstanding dining experiences for guests.