Chef the Partie

Dewan Consultants; Dubai; On-site; AED 60,000 - 120,000; Full time

Job summary

A leading culinary firm in Dubai is urgently hiring for the role of CPD Chef de partie. The position involves preparing and presenting dishes, managing a team of cooks, and ensuring food quality. Candidates should have experience in kitchen operations and be skilled in teamwork and communication. The role offers a salary of 2150 AED plus a food allowance and accommodation, with air tickets provided by the company. This is an excellent opportunity for culinary professionals seeking a dynamic environment.

Benefits

Food allowance

Accommodation

Airtickets provided

Responsibilities

• Preparing, cooking, and presenting dishes for their section.
• Leading, supervising, and motivating a team of junior cooks.
• Ensuring consistent food quality and presentation.
• Monitoring portion and waste control to stay within budget.
• Supervising and training commis chefs and demichef de parties.
• Setting up the kitchen, cleaning and sanitizing the area.
• Working with the sous chef and head chef to develop new dishes.
• Ensuring good staff communications and relations.

Skills

Food preparation

Team management

Quality control

Budgeting

Training

Kitchen maintenance

Collaboration

Staff communication

Job description

Urgent hiring for CPD Chef the partie in Dubai Al khawaneej.

Interested candidates can apply.

Salary Offered 2150 AED 250 AED food allowance and Accomidation Airtickets provided by the company.

• Food preparation: Preparing cooking and presenting dishes for their section
• Team management: Leading supervising and motivating a team of junior cooks
• Quality control: Ensuring consistent food quality and presentation
• Budgeting: Monitoring portion and waste control to stay within budget
• Training: Supervising and training commis chefs and demichef de parties
• Kitchen maintenance: Setting up the kitchen before opening cleaning and sanitizing the area and wrapping unused items at the end of the shift
• Collaboration: Working with the sous chef and head chef to develop new dishes and menus
• Staff communication: Ensuring good staff communications and relations