Chef De Partie - Staff Dining

Al Zorah Beach Resort; Ajman; On-site; AED 134,000 - 201,000; Full time

Benefits offered by this job

Medical insurance

Annual leave

Flight benefits

End-of-service gratuity

Complimentary accommodation

Employee meals

Training and career growth

Transportation

Job summary

Al Zorah Beach Resort in Ajman, UAE, invites a seasoned Chef de Partie to lead Staff Dining operations. You will prepare international dishes, plan daily mise en place, and ensure cost-conscious production across shifts.

Join a luxury hospitality journey as Four Seasons Ajman opens in 2028. The role offers tax-free salary, service charge, medical insurance, annual leave, and staff benefits, with opportunities for training and career growth.

Qualifications

• Minimum 3 years of professional culinary experience.
• Experience as a Demi Chef de Partie or Chef de Partie.
• Experience in staff dining or high-volume kitchens.
• Knowledge of international cuisines (Asian, Indian, Western).
• Experience in menu planning, bulk preparation and cost control.
• Strong HACCP and food safety knowledge.
• Good English communication.
• Flexibility to work weekends and public holidays.

Responsibilities

• Oversee daily food preparation and service for the staff dining restaurant.
• Prepare a variety of international dishes, ensuring balanced and appealing options.
• Support rotating menus with dietary requirements and seasonal availability.
• Maintain consistency in food quality, taste, and portion sizes.
• Organise mise en place and production schedules for timely service.
• Supervise and guide kitchen colleagues, ensuring efficient task allocation.
• Monitor stock, waste, and production quantities to maintain cost efficiency.
• Ensure HACCP, hygiene and allergen management procedures are followed.
• Maintain proper storage, labeling and stock rotation.
• Coordinate with Purchasing regarding ingredient availability and stock requirements.
• Maintain cleanliness and proper maintenance of kitchen areas and equipment.
• Gather feedback to improve the colleague dining experience.
• Support staff celebrations and internal events as needed.

Skills

Culinary experience

Chef de Partie experience

Staff dining

International cuisines

Menu planning

HACCP & food safety

English communication

Shift flexibility

Job description

Chef de Partie – Staff Dining

Full-Time

Location: Al Zorah Beach Resort, Ajman, United Arab Emirates

Department: Culinary | Staff Dining

About Us

Set within a rare natural paradise just a short drive from Dubai, Al Zorah Beach Resort is a sophisticated coastal retreat framed by protected mangroves, white sand beaches and vibrant lagoons.

As we undergo an exciting transformation guided by the highest global standards in luxury hospitality, this is a unique opportunity to be part of a journey that will culminate in the grand opening of Four Seasons Resort Ajman at Al Zorah in 2028.

From exceptional dining experiences to thoughtful moments of connection, our resort reflects understated elegance, personalised service and a genuine sense of place.

Our Ideal Candidate

A strong foundation in high-volume food production, combined with an appreciation for diverse cuisines and consistent quality, is essential for this role.

The ideal candidate understands the importance of providing colleagues with fresh, nutritious and enjoyable meals every day. You are confident in preparing a variety of international dishes, organising daily production and maintaining quality while working within established budgets.

With a hands‑on approach, good planning skills and a genuine respect for the people you serve, you contribute to a staff dining experience that makes colleagues feel valued and cared for.

Key Responsibilities

• Oversee daily food preparation and service for the resort's staff dining restaurant.
• Prepare a variety of international dishes, ensuring balanced, appealing and culturally diverse meal options.
• Support the planning and execution of rotating menus, considering dietary requirements, colleague preferences and seasonal availability.
• Maintain consistency in food quality, taste, presentation and portion sizes.
• Organise daily mise en place and production schedules to ensure timely meal service across designated shifts.
• Supervise and guide assigned kitchen colleagues, ensuring efficient task allocation and adherence to culinary standards.
• Monitor food consumption, stock levels and production quantities to minimise waste and maintain cost efficiency.
• Ensure compliance with HACCP, food safety, hygiene and allergen management procedures.
• Maintain proper food storage, temperature controls, labelling and stock rotation.
• Coordinate with Purchasing and Stores regarding ingredient availability, requisitions and stock requirements.
• Maintain cleanliness, organisation and proper maintenance of kitchen equipment and work areas.
• Gather feedback on meal quality and variety, identifying opportunities to improve the colleague dining experience.
• Support special staff celebrations, themed menus and internal events when required.

Qualifications & Experience

• Minimum 3 years of professional culinary experience, including experience as a Demi Chef de Partie or Chef de Partie.
• Previous experience in staff dining, employee cafeterias, institutional catering or high-volume kitchen operations is preferred.
• Good knowledge of international cuisines, including Asian, Indian and Western dishes.
• Experience in menu planning, bulk food preparation, portion control and food cost management.
• Strong understanding of HACCP, food hygiene and safe food handling practices.
• Ability to organise production schedules and maintain consistency across large meal volumes.
• Experience guiding junior kitchen colleagues and coordinating daily kitchen activities.
• Good communication skills in English.
• A practical, organised and collaborative approach to kitchen operations.
• Flexibility to work shifts, weekends and public holidays.

What We Offer

• The opportunity to contribute directly to the daily well‑being and dining experience of our colleagues.
• An exciting journey towards the opening of Four Seasons Resort Ajman at Al Zorah.
• Competitive tax‑free salary and service charge.
• Medical insurance, annual leave, flight benefits and end‑of‑service gratuity.
• Complimentary accommodation, transportation and employee meals.
• Training, development and career growth opportunities.
• A collaborative Culinary team that values quality, consistency and genuine care for colleagues.

Management Level

Culinary | Chef de Partie | Supervisor