Chef de Partie - Swissotel Al Murooj

Accor Group; Dubai; On-site; AED 78,000 - 134,000; Full time

Job summary

Swissotel Al Murooj in Downtown Dubai seeks a dedicated Chef de Partie to supervise an assigned kitchen station and deliver high standards of food preparation, presentation, and service. You will organize daily kitchen activities, prepare dishes per recipes, and maintain food safety standards under the guidance of senior culinary leadership.

The ideal candidate has at least 1 year of professional kitchen experience in fine dining or upscale hospitality, sound HACCP knowledge, and the ability to

Qualifications

• College graduate or equivalent culinary education.
• Minimum 1 year of professional kitchen experience in fine dining or upscale hospitality.
• Comprehensive knowledge of HACCP procedures and food safety regulations.
• Ability to work independently and follow established kitchen procedures.
• Strong organizational and time management skills.

Responsibilities

• Oversee assigned kitchen station to Swissotel Al Murooj operating standards.
• Prepare and portion ingredients using approved recipes; ensure quality and presentation.
• Maintain HACCP compliance, cleanliness, FIFO, and proper storage.
• Coordinate daily kitchen activities and communicate with supervisors and peers.
• Assist with cross-training and support other stations during peak times.

Skills

HACCP knowledge

Kitchen management

Food preparation

Team coordination

Education

Culinary education or degree

Job description

Chef de Partie - Swissotel Al Murooj Job Snapshot - Role: Chef de Partie - Location: Dubai, United Arab Emirates - Industry: Hospitality - Function: Chef/Culinary/Kitchen Management - Experience: Minimum 1 year of professional kitchen experience in fine dining or upscale hospitality - Job Type: Full Time - Work Arrangement: On-site.

Position Overview Swissotel Al Murooj, part of the Accor hospitality network, is seeking a dedicated Chef de Partie to supervise an assigned kitchen station and deliver consistently high standards of food preparation, presentation, and service in Downtown Dubai. The role involves organizing daily kitchen activities, preparing dishes according to approved recipes, maintaining food safety and hygiene standards, and ensuring that orders are completed accurately and on time. Working under the direction of the Executive Chef, Sous Chef, and senior culinary team, the Chef de Partie will be responsible for the efficient operation of the assigned section, proper food storage, preparation planning, and coordination with colleagues. The ideal candidate will have at least one year of professional kitchen experience in a fine dining or upscale hospitality establishment, sound knowledge of HACCP procedures, and the ability to maintain quality under pressure.

Job Details

• Country: United Arab Emirates
• City: Dubai
• Industry: Hospitality
• Function: Chef/Culinary/Kitchen Management
• Salary: Not disclosed
• Gender: No Preference
• Candidate Nationality: Not specified
• Job Type: Full Time
• Work Arrangement: On-site

Key Responsibilities

Kitchen Station Management

• Supervise the assigned kitchen station or section in accordance with Swissotel Al Murooj operating standards.
• Organize the workstation and prepare it for each scheduled service period.
• Ensure all required ingredients, utensils, and equipment are available before service begins.
• Check and complete mise en place requirements according to established preparation levels.
• Coordinate food preparation activities to maintain timely and efficient service.
• Follow instructions from the Executive Chef, Sous Chef, Chef de Cuisine, or other designated senior chefs.
• Maintain sufficient mise en place for the following shift.
• Use production lists and follow established shift handover procedures.
• Conduct a final check of the assigned section before leaving the workstation.
• Work independently when required while maintaining established kitchen standards.

Food Preparation and Cooking

• Prepare, portion, cut, and store ingredients according to approved kitchen procedures.
• Cook dishes using established recipes and specifications provided by the senior culinary team.
• Maintain consistent standards of taste, seasoning, portion size, and presentation.
• Check food quality before dishes are released for service.
• Prepare and plate orders received from Food and Beverage staff, whether handwritten or electronically printed.
• Complete food orders accurately within the required service time.
• Use commercial kitchen equipment, including ovens, stoves, grills, fryers, microwaves, and braising pans.
• Ensure the quality and quantity of prepared food meet hotel requirements.
• Accommodate guest dietary needs, preferences, and special requests whenever possible.
• Notify the Chef de Cuisine or senior chef of food quality concerns, operational difficulties, or guest complaints.

Food Hygiene and Safety

• Follow Hazard Analysis and Critical Control Points (HACCP) guidelines and applicable municipality regulations.
• Maintain a clean and hygienic workstation throughout daily operations.
• Apply the clean-as-you-go policy during food preparation and service.
• Handle, store, and rotate food according to established procedures.
• Follow first-in, first-out (FIFO) principles when using stored ingredients.
• Ensure food items placed in storage are covered, dated, and labeled correctly.
• Maintain organized refrigerators, preparation areas, and kitchen equipment.
• Clean cooking equipment, work surfaces, and preparation stations regularly.
• Ensure equipment is switched off safely when no longer required.
• Identify potential safety hazards and take appropriate preventive action.
• Support hotel accident prevention practices and safe working procedures.
• Follow all applicable kitchen hygiene, sanitation, and safety regulations.

Daily Kitchen Coordination

• Work cooperatively with colleagues to maintain efficient kitchen operations.
• Maintain clear communication with supervisors, fellow kitchen employees, and other hotel associates.
• Support colleagues in other kitchen sections when operational requirements demand.
• Assist with same-day and advance preparation for other stations when instructed.
• Participate in cross-training activities to develop additional culinary skills.
• Coordinate with Food and Beverage service employees regarding guest orders and special requests.
• Assist and guide stewarding employees with daily cleaning activities when required.
• Maintain a positive attitude and professional conduct during busy service periods.
• Remain flexible in response to changing business demands and working hours.

Food Quality and Cost Awareness

• Maintain consistent food preparation and presentation standards across assigned dishes.
• Taste and season food appropriately before service.
• Follow approved recipes to maintain product quality and consistency.
• Minimize food waste through careful preparation, portion control, and storage.
• Contribute to achieving established food cost targets.
• Use ingredients and kitchen supplies responsibly.
• Monitor preparation quantities to avoid unnecessary waste.
• Support efficient use of equipment and resources within the assigned kitchen section.

Culinary Learning and Development

• Develop knowledge of international cuisines and different cooking techniques.
• Participate in culinary training opportunities offered by the hotel.
• Explore new recipes, ingredients, and preparation methods through practical learning.
• Improve food presentation and plating skills through ongoing practice.
• Participate in cross-training when assigned by supervisors.
• Show interest in hotel culinary activities and support colleagues whenever possible.
• Apply feedback from senior chefs to improve daily performance and food quality.

Kitchen Administration and Professional Standards

• Complete required daily kitchen log sheets and operational records.
• Attend kitchen meetings, briefings, and training sessions as directed.
• Follow established procedures for the issue and acknowledgment of uniforms, knives, tools, and other assigned equipment.
• Take responsibility for assigned equipment in accordance with hotel policies.
• Follow hotel timekeeping and attendance procedures, including clocking in and out in the required uniform.
• Maintain a professional appearance and follow Swissotel grooming standards.
• Obtain appropriate management authorization for overtime and access to hotel premises outside working hours.
• Remain familiar with hotel emergency procedures and respond appropriately to safety incidents.
• Follow kitchen regulations and management instructions.
• Perform additional reasonable duties assigned by hotel management.

Required Qualifications and Experience

• College graduate or equivalent education from an accredited culinary institute or formal culinary training program.
• Minimum 1 year of professional kitchen experience in a fine dining or upscale hospitality establishment.
• Demonstrated ability in food preparation, plating, and presentation.
• Comprehensive knowledge of HACCP procedures and food safety regulations.
• Proven ability to work independently and follow established kitchen procedures.
• Strong organizational and time management skills.
• Proficiency in operating standard commercial kitchen equipment and tools.
• Ability to remain calm and professional under demanding operational conditions.

Essential Skills and Competencies

• Practical cooking and food preparation skills.
• Knowledge of professional kitchen operations and service requirements.
• Ability to follow recipes and maintain consistent food quality.
• Strong attention to detail in seasoning, portioning, and presentation.
• Effective workstation organization and preparation planning.
• Understanding of food hygiene, safe storage, and sanitation procedures.
• Ability to complete food orders accurately within service deadlines.
• Good communication and teamwork skills.
• Ability to adapt to different kitchen sections and operational demands.
• Responsible use of ingredients, equipment, and kitchen resources.
• Professional attitude and commitment to guest satisfaction.

About Swissotel Al Murooj

Swissotel Al Murooj is located in Downtown Dubai, directly opposite The Dubai Mall and the Burj Khalifa. The hotel is approximately a 10-minute walk from a Dubai Metro station and within a short drive of Dubai International Financial Centre (DIFC) and Dubai World Trade Centre. Dubai International Airport is approximately 15 minutes away by car. Its central location makes it a convenient destination for business and leisure travelers visiting Dubai. As part of the Accor network, Swissotel Al Murooj maintains established hospitality and culinary standards while supporting professional development and service excellence. Accor encourages employees to develop their skills, explore new opportunities, and contribute to memorable guest experiences through its international hospitality network.