Chef de Partie — Luxury Hotel Kitchen Lead

Fivehotelsandresorts; Dubai; On-site; AED 31,000 - 36,000; Full time

Job summary

Five Hotels and Resorts in Dubai is seeking an exceptional Chef De Partie, Pastry, in a Luxury Hotel environment or pool operation, with a focus on delivering sensational experiences synonymous with FIVE's award-winning service quality. Outstanding pre-opening kitchen experience is advantageous; a Culinary Degree or equivalent is preferred.

You will lead a designated kitchen division, ensure quality, safety, and presentation, train the team, and collaborate with Sous Chefs to craft seasonally

Qualifications

• Proven track record as a Chef De Partie, Pastry in luxury hotel or pool operation.
• Outstanding pre-opening experience is advantageous.
• Culinary degree or equivalent preferred.
• Proficiency in culinary techniques, presentation and plating.
• Strong HACCP and food safety knowledge.
• Ability to lead and mentor the culinary team.
• Flexible to work weekends and holidays.

Responsibilities

• Lead, organise and oversee a designated Kitchen Division with a keen eye for detail.
• Ensure setup and mise en place before service to guarantee efficiency.
• Collaborate with Sous Chefs to curate seasonal, trend-driven menus.
• Train, mentor and develop the culinary team to uphold FIVE standards.
• Monitor stock levels and implement a minimum-waste approach.
• Maintain strict food safety, hygiene and kitchen safety practices.

Skills

Culinary leadership

Menu development

Team mentoring

HACCP knowledge

Food presentation

Education

Culinary degree or equivalent

Tools

Kitchen equipment handling

Job description

Five Hotels and Resorts in Dubai is seeking an exceptional Chef De Partie, Pastry, in a Luxury Hotel environment or pool operation, with a focus on delivering sensational experiences synonymous with FIVE's award-winning service quality. Outstanding pre-opening kitchen experience is advantageous; a Culinary Degree or equivalent is preferred.

You will lead a designated kitchen division, ensure quality, safety, and presentation, train the team, and collaborate with Sous Chefs to craft seasonally