Hot Kitchen Chef de Partie — International Menu

Radisson Hotel Group; Abu Dhabi; On-site; AED 110,000 - 150,000; Full time

Benefits offered by this job

Hotel employee discounts

Global & Local perks

Meal discounts for family

Job summary

Radisson Blu Resort (Fiji) Denarau Island is seeking a Chef de Partie - Hot Kitchen to join our culinary team. The role requires hands-on leadership of the hot-line across breakfast, lunch, dinner and events, delivering consistent quality with a focus on international menus.

You will lead, train and support Commis Chefs, maintain HACCP compliance, and work within a busy, high-volume environment to create memorable dining experiences for guests.

Qualifications

• Proven experience as Chef de Partie or similar in busy, high-volume settings.
• Experience across hot-line, à la carte, buffet, banquet and live-service.
• Specialist knowledge of hot-kitchen methods, temperature management, finishing and presentation.
• Ability to train and share culinary knowledge with team.
• Strong HACCP, food safety, hygiene and waste-minimisation practices.

Responsibilities

• Operate and own the assigned hot-line section across all meal periods.
• Maintain high-quality standards in temperature, portion and presentation.
• Prepare mise en place according to menus and service requirements.
• Support diverse international menus and adapt between service styles.
• Coach and guide junior chefs to build local culinary capability.
• Collaborate with Sous Chef and kitchen team during peak periods.
• Ensure clean, safe workstation and compliance with hotel standards.

Skills

Hot kitchen techniques

High-volume service

International cuisine knowledge

Team leadership

Food safety & HACCP

Communication

Mise en place

Job description

Radisson Blu Resort (Fiji) Denarau Island is seeking a Chef de Partie - Hot Kitchen to join our culinary team. The role requires hands-on leadership of the hot-line across breakfast, lunch, dinner and events, delivering consistent quality with a focus on international menus.

You will lead, train and support Commis Chefs, maintain HACCP compliance, and work within a busy, high-volume environment to create memorable dining experiences for guests.