Chef de Partie - Pastry

NOVOTEL; Dubai; On-site; AED 167,000 - 234,000; Full time

Job summary

NOVOTEL Dubai is seeking an experienced Chef de Partie to lead a kitchen station, ensuring exceptional quality, consistency and presentation in a luxury hotel environment.

You will train and mentor junior staff, uphold HACCP and food safety standards, manage inventory for your station, and collaborate with the Sous Chef to deliver outstanding service across all shifts.

Qualifications

• Degree in Culinary Arts or related field preferred
• 3–4 years of relevant luxury hotel/fine dining experience
• Completion of kitchen apprenticeship or professional chef training (minimum 1 year) required
• Strong knowledge of advanced cooking techniques and HACCP procedures

Responsibilities

• Oversee assigned kitchen station ensuring quality, consistency, and presentation
• Train, mentor and develop junior kitchen staff to follow standards and hygiene protocols
• Maintain strict adherence to HACCP and food safety procedures
• Manage inventory for the station, monitor stock levels and minimize waste
• Collaborate with the Sous Chef and other departments to ensure smooth service and menu execution

Skills

Leadership

Mentoring

Food safety

HACCP knowledge

Communication

Time management

Cost control

Education

Culinary Arts degree

Professional chef training (1 year)

Tools

MS Office

Kitchen management systems

Job description

We re looking for an experienced and passionate Chef de Partie to join our dynamic culinary team in Dubai United Arab Emirates In this leadership role you ll oversee a specific section of our kitchen ensuring exceptional food quality consistency and presentation while maintaining the highest standards of food safety and hygiene You ll work collaboratively with the Sous Chef and kitchen team to deliver outstanding culinary experiences that exceed our guests expectations while fostering a supportive and innovative kitchen environment Lead and manage your assigned kitchen station ensuring all dishes are prepared cooked and presented in accordance with established recipes presentation standards and organizational guidelinesOversee the preparation of ingredients sauces garnishes and mise en place for service maintaining meticulous attention to food quality consistency and portion control standardsTrain mentor and develop junior kitchen staff and colleagues ensuring they understand and comply with kitchen operating standards food safety protocols and HACCP proceduresMaintain strict adherence to all food safety hygiene and HACCP standards and procedures conducting regular inspections and quality assurance checksManage inventory for your station monitoring stock levels minimizing waste and optimizing cost efficiency while maintaining quality standardsCollaborate with the Sous Chef and other departments to ensure clear communication seamless kitchen operations and efficient service delivery during all service periodsContribute to menu development and modifications offering innovative ideas while maintaining consistency with organizational standardsDemonstrate resilience and problem-solving abilities during high-volume service periods adapting flexibly to changing demands while maintaining composure and efficiencySupport the kitchen team in achieving departmental goals and performance objectives through organized planning and goal-oriented execution

Degree in Culinary Arts or a related field is preferredMinimum of 3-4 years of relevant culinary experience in a luxury hotel or fine dining establishmentCompletion of kitchen apprentice or professional chef training courses (minimum 1 year) is requiredStrong working knowledge of advanced cooking techniques, methods, and culinary practicesDemonstrated expertise in food safety, hygiene standards, and HACCP proceduresProven leadership and team management skills with experience training and developing kitchen staffProficiency with MS Office applications and kitchen management systemsExcellent organizational and time management skills with the ability to prioritize multiple tasks efficientlyStrong interpersonal and communication skills with the ability to collaborate effectively in a multicultural kitchen environmentAbility to work under pressure while maintaining attention to detail and quality standardsKnowledge of budget management, cost control, and inventory optimizationFlexibility to work varied shifts, including evenings, weekends, and holidays as requiredProblem-solving mindset with the ability to make decisive decisions in fast-paced environmentsCommitment to continuous improvement and innovation in culinary practices