Chef De Partie Pastry

Minor Hotels; Dubai; On-site; AED 84,000 - 123,000; Full time

Job summary

Minor Hotels' Anantara Downtown Dubai hotel is seeking a Chef de Partie to join its Kitchen Department. You will oversee culinary dishes prepared in your section and contribute to delivering high-quality F&B experiences in a luxury setting.

The role requires excellent organizational skills, the ability to work under pressure, and the capability to give orders within your section while supporting the Sous and Head Chef.

Responsibilities

• Oversee all culinary dishes prepared in their section.
• Be very organized and comfortable working in a high-pressure environment.
• Able to give orders within their section and carry out orders handed down by the Sous Chef and Head Chef.

Job description

Job Description

Job Location: Anantara Downtown Dubai

Anantara Hotels & Resorts is a global luxury hotel and resort brand rooted in Thai culture, with an intrinsic sense of authentic hospitality. Inspired by the Sanskrit word meaning ‘without end’, our spirit embodies freedom, movement, and harmony. We believe every journey should leave a lasting impression — for our guests and for our people.

Founded in 2001 in Thailand, we have since expanded across the world, welcoming guests in some of the world’s most captivating locales — from pristine beaches and private islands to ancient sites and vibrant metropolises. If you are driven by a passion for generosity, warmth and heartfelt hospitality, Anantara offers a career without limits.

Members of the Kitchen Department are responsible for ensuring that all visitors to the hotel are delighted by the quality, creativity, and variety of our food and beverage offerings in every area of the hotel, and that F&B is regarded as a strong point of differentiation for the hotel in its local market. A Chef de Partie is responsible for the oversight of all culinary dishes that are prepared in their section. Because of this, a successful Chef de Partie must be very knowledgeable about their specialty, as well as culinary functions in general. A person in this role must also be very organized and comfortable working in a high-pressure environment. A Chef de Partie must also be able to give orders within their section, as well as reliably carry out orders handed down to them by the Sous Chef and Head Chef.