Chef de Partie - Luxury Hotel Kitchen Innovator

Minor Hotels; Dubai; On-site; AED 144,000 - 192,000; Full time

Job summary

Anantara The Palm Dubai Resort is seeking a hands-on kitchen professional to support the restaurant team and uphold high culinary standards within a luxury resort setting. This role involves coordinating activities in the kitchen with the restaurant chef to ensure smooth operations and guest satisfaction.

You will contribute to menu development, maintain food safety and sanitation practices, and collaborate across departments to elevate service levels while managing outlet assets and resources.

Responsibilities

• With the restaurant chef, organize all activities within a Restaurant Kitchen area, ensuring a safe, smooth running and profitable operation within the framework of the Hotel.
• Support the development of Restaurant cuisine concepts and standards. Be familiar with local market & suppliers.
• Recommend menu changes according to seasonal product availability.
• Adhere to Anantara food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests.
• Continually look to recommend improvements and additions to the Anantara presentation guidelines.
• Maintain food safety & protection. All food in working areas should be in compliance with food handling techniques, including dating, proper storage, rotation, etc.
• Maintain basic food safety and sanitation practices.
• Always maintain outlet safety.
• Take responsibility for asset management of all outlet property and facilities.
• Participate in departmental training to improve departmental skills and hotel service levels, providing team members the training and resources to take care of our guests.
• Promote positive inter-departmental relations through candid communication and cooperation.

Job description

Anantara The Palm Dubai Resort is seeking a hands-on kitchen professional to support the restaurant team and uphold high culinary standards within a luxury resort setting. This role involves coordinating activities in the kitchen with the restaurant chef to ensure smooth operations and guest satisfaction.

You will contribute to menu development, maintain food safety and sanitation practices, and collaborate across departments to elevate service levels while managing outlet assets and resources.