Chef de Partie: Open-Fire Precision & Leadership

7 Management; Dubai; On-site; AED 134,000 - 201,000; Full time

Job summary

BHND in Dubai is seeking a Demi Chef de Partie to oversee a kitchen section, ensuring peak quality, consistency, and presentation of dishes. The role requires strong technical skills, organization, and the ability to work efficiently under pressure in a fast-paced setting.

You will train junior chefs, supervise mise en place, and maintain strict HACCP and hygiene standards to deliver exceptional dining experiences.

Qualifications

• Diploma or Certificate in Culinary Arts or related field.
• Minimum 3–5 years of experience in a professional kitchen, with at least 1–2 years as a Demi Chef de Partie or Chef de Partie.
• Strong knowledge of kitchen operations, food safety, and hygiene standards.
• Ability to train and guide junior kitchen team.
• Excellent attention to detail and commitment to quality.

Responsibilities

• Section Management: Leads assigned kitchen section ensuring efficient operation, timely preparation, and consistent food quality.
• Food Preparation & Cooking: Prepares high-quality dishes according to recipes, presentation standards, and portion guidelines.
• Team Supervision: Guides and supports Demi Chef de Parties and Commis, ensuring proper mise en place, task delegation, and adherence to kitchen standards.
• Quality Control: Ensures all dishes leaving the section meet company standards for flavor, presentation, and portion size.
• Mise en Place: Organizes and maintains all ingredients, equipment, and preparations necessary for efficient service.
• Hygiene & Safety: Maintains high standards of cleanliness, food safety, and sanitation in accordance with HACCP and local health regulations.

Skills

Section Management

Food Preparation

Team Supervision

HACCP & Hygiene

Mise en Place

Education

Diploma or Certificate in Culinary Arts

Job description

BHND in Dubai is seeking a Demi Chef de Partie to oversee a kitchen section, ensuring peak quality, consistency, and presentation of dishes. The role requires strong technical skills, organization, and the ability to work efficiently under pressure in a fast-paced setting.

You will train junior chefs, supervise mise en place, and maintain strict HACCP and hygiene standards to deliver exceptional dining experiences.