Chef de Partie (Main Kitchen)

Minor International; Dubai; On-site; AED 45,000 - 78,000; Full time

Job summary

Minor Hotels in Dubai is seeking a skilled Demi Chef de Partie to support F&B outlets with mise en place, cooking, and presentation. You will assist senior chefs, supervise line prep, and ensure high standards of hygiene.

You will manage inventory, coordinate rosters, and uphold HACCP guidelines while delivering exceptional guest care.

Qualifications

• Minimum 2–4 years experience in a 5* hotel.
• Excellent communication skills both written and verbal required.
• Ability to work well under pressure in a fast paced environment.
• Be committed to exceeding guest expectations.

Responsibilities

• Supervising, coordinating, and participating in mise en place cooking for F&B outlets.
• Controls freshness, preparation techniques, and storage of goods used.
• To check Demi Chefs / Commis Chefs on his/her section: e.g. regarding personal hygiene.
• To assist the senior chefs in composing new recipes and menu ideas.
• Order and turnover of products in his section through daily inventory lists.
• Controls cooking procedures, portioning, garnishing, and presentation of all dishes.
• Keeps effective contacts with colleagues of other departments.
• Sets up work rosters of his section in consultation with the Sous-CheF / Executive Chef.
• Allocates different tasks according to the mise en place list.
• To consistently provide and maintain the highest standard of guest care and service.
• To maintain a high standard of personal hygiene and grooming at all times.
• To ensure that your designated uniform is worn well pressed and in a good state of repair.
• To act on your responsibilities for Health and Safety at work.
• The ability to follow HACCP guidelines and municipality regulations at all times.

Skills

Communication skills

Under pressure

Guest service orientation

Job description

What you will be doing

• Supervising coordinating and participating in the preparation of mise en place cooking for F&B outlets.
• Controls freshness preparation techniques and storage of goods used.
• To check Demi Chefs / Commis Chefs on his/her section: e.g. regarding personal hygiene.
• To assist the senior chefs in composing new recipes and menu ideas.
• Order and turnover of products in his section through daily inventory lists.
• Controls cooking procedures portioning garnishing and presentation of all dishes.
• Keeps effective contacts with colleagues of other departments.
• Sets up work rosters of his section in consultation with the Sous-Chef / Executive Chef.
• Allocates different tasks according to the mise en place list.
• To consistently provide and maintain the highest standard of guest care and service.
• To maintain a high standard of personal hygiene and grooming at all times.
• To ensure that your designated uniform is worn well pressed and in a good state of repair.
• To act on your responsibilities for Health and Safety at work.
• The ability to follow HACCP guidelines and municipality regulations at all times.

Qualifications

• Minimum of 2-4 years experience in 5* hotel
• Excellent communication skills both written and verbal required
• Ability to work well under pressure in a fast paced environment
• Be committed to exceeding guest expectations

Additional Information

Why Join Us

Minor Hotels offers unparalleled opportunities to grow your career in the hospitality industry. Begin your professional journey or take the next step in your career with exciting opportunities across our growing portfolio of hotel brands including Anantara Avani Elewana NH NH Collection nhow Oaks and Tivoli. Pursue your passions in some of the most extraordinary destinations in the world inspired by team leaders who will support you in becoming the very best you can be.

Remote Work

No

Employment Type

Full-time