Chef de Partie - Luxury Resort Kitchen Leader

Anantara; Ras Al Khaimah; On-site; AED 70,000 - 110,000; Full time

Job summary

Anantara Mina Al Arab Ras Al Khaimah Resort is seeking a Chef de Partie to lead a culinary station, ensuring safe, smooth and profitable kitchen operations within our restaurant team.

You will apply strong knowledge of cooking techniques, HACCP, menu standards and portion control, supervise junior staff, manage inventory and food costs, and collaborate with the restaurant chef to deliver exceptional guest dining experiences.

Qualifications

• Knowledge of food safety, HACCP and hygiene practices.
• Proficient in menu development, portion control and quality assurance.
• Experience with inventory management and controlling food costs.
• Ability to supervise and mentor junior kitchen staff.
• Strong organizational, time management, and teamwork skills.
• Familiarity with occupational health and safety regulations.
• Able to work in a fast-paced environment and under pressure.
• Flexible to work shifts, weekends, and public holidays.

Responsibilities

• Lead a kitchen station ensuring safe, smooth, and profitable operation.
• Assist in developing menu concepts and standards.
• Maintain food safety and sanitation per guidelines.
• Monitor inventory, food cost control, and waste minimization.
• Ensure proper handling of kitchen equipment and maintenance.
• Train and mentor junior kitchen staff.
• Collaborate across departments to enhance guest experience.
• Accept related duties and special projects as assigned.

Skills

Food safety HACCP

Cooking techniques

Menu planning & portion control

Inventory & cost control

Kitchen equipment knowledge

Staff supervision & mentoring

Organizational skills

OHS compliance

Stamina under pressure

Shifts flexibility

Job description

Anantara Mina Al Arab Ras Al Khaimah Resort is seeking a Chef de Partie to lead a culinary station, ensuring safe, smooth and profitable kitchen operations within our restaurant team.

You will apply strong knowledge of cooking techniques, HACCP, menu standards and portion control, supervise junior staff, manage inventory and food costs, and collaborate with the restaurant chef to deliver exceptional guest dining experiences.