Chef de Partie – Pastry (Turkish Delights)

Hyde Johannesburg Rosebank; Ras Al Khaimah; On-site; AED 30,000 - 60,000; Full time

Job summary

An established industry player in the hospitality sector is seeking a skilled Chef de Partie to join their dynamic kitchen team. This role involves overseeing food preparation, ensuring high standards of quality and presentation, and managing kitchen operations. The ideal candidate will have a passion for culinary excellence and experience in a five-star environment. Join a forward-thinking company that values creativity and collaboration, and take your culinary career to the next level in a vibrant and inclusive workplace.

Qualifications

• Minimum 2-3 years experience as a Chef de Partie in a five-star hotel.
• Strong knowledge of food safety and hygiene standards.

Responsibilities

• Supervise food preparation and ensure quality standards.
• Manage kitchen operations and train junior chefs.
• Maintain hygiene and food safety compliance.

Skills

Food Preparation

Cooking Techniques

Kitchen Management

Hygiene Standards (HACCP)

Inventory Management

Menu Planning

Education

Diploma in Culinary Arts

Degree in Culinary Arts

Job description

Company Description

Established in 2000 in Turkey, Rixos pioneers the ‘ALL Inclusive, ALL Exclusive’ concept, inviting guests to discover a world of possibilities, with luxurious stays, inclusive of culinary delights from around the globe, live entertainment, daily sports, and fitness activities, sensorial spa and wellness journeys and fun-filled kids and teens activities. Each Rixos property presents a unique experience inspired by local culture, global influences, and our Turkish heritage, all within a setting of unparalleled luxury.

Job Description

Key Responsibilities:

• Food Preparation & Cooking
• Supervise and prepare dishes according to hotel standards and recipes.
• Ensure consistency in food quality, presentation, and taste.
• Manage cooking techniques and timings to maintain efficiency.
• Kitchen Operations & Management
• Oversee a specific section (e.g., grill, sauce, pastry, fish, or meat).
• Train and mentor junior chefs and commis chefs.
• Coordinate with other kitchen sections for smooth service.
• Hygiene & Food Safety
• Maintain strict hygiene and food safety standards (HACCP).
• Ensure proper storage, labeling, and handling of ingredients.
• Monitor kitchen cleanliness and ensure compliance with health regulations.
• Inventory & Cost Control
• Manage stock levels and minimize wastage.
• Assist in ordering and inventory management.
• Control portion sizes to maintain food costs.
• Collaboration & Communication
• Work closely with the Sous Chef and Executive Chef for menu planning.
• Communicate effectively with front-of-house staff regarding special requests.
• Contribute to menu innovation and seasonal changes.
  
  

Qualifications

• Education: Diploma or degree in Culinary Arts or a related field.
• Experience: Minimum 2-3 years of experience as a CDP or in a similar role within a five-star hotel or fine dining restaurant.
  
  

Additional Information

Our Commitment To Diversity & Inclusion

We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.

• First name *
  
  

This field is required.

• Last name *
  
  

This field is required.

• Email *
  
  

Your email address is required.

• Phone *
  
  

This field is required.

• Resume *. We accept .pdf, .doc, and .docx formats.
  
  

The file must be of type doc, pdf, docx and not exceed 2MB.

• these questions are a must
  
  

By clicking submit, I consent to the collection of my data in accordance to Ennismore’s privacy policy. If you are a California employee and are interested in learning more about our California Employee Privacy Policy, click here. *

This field is required.

Thank you for applying!

Good luck!