Junior Chef de Partie — Fast-Paced Hotel Kitchen

Radisson Collection; Ras Al Khaimah; On-site; AED 67,000 - 89,000; Full time

Job summary

Radisson Resort Ras Al Khaimah Marjan Island is seeking an enthusiastic culinary professional to join our kitchen team. You will handle all food production for your designated area, support shifts, and ensure top-quality dishes while maintaining cost controls.

Ideal candidates have a Diploma in Culinary Arts with 1–2 years in a hotel or restaurant hot section, strong hygiene knowledge, and ability to thrive in a fast-paced kitchen environment.

Qualifications

• Certificate/Diploma in Culinary Arts or related field.
• 1-2 years of experience in hotel or restaurant hot section.
• Understanding of hygiene and food safety standards.
• Ability to work in a fast-paced kitchen environment.

Responsibilities

• Works on all food production in the kitchen/area of responsibility as designated by their direct manager and manages shifts where required by the Chef de Partie/ Sous Chefs.
• Maximises guest satisfaction by providing the highest food quality consistent with cost control and profitability margins of the hotel kitchen.
• Assures adherence to Radisson standards of food quality, preparation, recipes, and presentation.
• Assures adequate supplies for all stations and communicated immediately to their direct manager when this is not possible.
• Assures proper safety, hygiene, and sanitation practices are followed.
• Ensures readiness and compliance in case of last-minute changes to reservations.
• Ensures that prices and portions are offered in accordance with food and beverage profit objectives.

Skills

Fast-paced environment

Food safety awareness

Education

Diploma in Culinary Arts

Job description

Radisson Resort Ras Al Khaimah Marjan Island is seeking an enthusiastic culinary professional to join our kitchen team. You will handle all food production for your designated area, support shifts, and ensure top-quality dishes while maintaining cost controls.

Ideal candidates have a Diploma in Culinary Arts with 1–2 years in a hotel or restaurant hot section, strong hygiene knowledge, and ability to thrive in a fast-paced kitchen environment.