Lead Chef de Partie - Precision, Plating & HACCP

Dubaiparksandresorts; Dubai; On-site; AED 67,000 - 100,000; Full time

Benefits offered by this job

Competitive compensation

Career development opportunities

Collaborative work environment

Job summary

Dubai Holding Entertainment, home to Ain Dubai and Dubai Parks and Resorts, invites applications for a Chef De Partie at The Keg in Riverland. In this role, you will manage a kitchen station, oversee food preparation, and uphold presentation standards to help deliver memorable dining experiences.

The ideal candidate holds a Diploma in Culinary Arts or Professional Chef Certification, has 3–5 years’ kitchen experience, strong hygiene knowledge, and solid leadership and communication skills.

Qualifications

• Diploma in Culinary Arts or Professional Chef Certification.
• 3–5 years in a professional kitchen with station management experience.
• Proficient in food preparation and plating.
• Strong knowledge of hygiene and safety practices.
• Ability to coordinate with other sections and manage timelines.
• Good communication and team supervision skills.

Responsibilities

• Manage a kitchen station and oversee food preparation, cooking, and presentation.
• Ensure consistency and quality in all items produced.
• Supervise and train junior kitchen staff.
• Maintain cleanliness and hygiene of workstation and equipment.
• Monitor portions and waste to support cost management.
• Follow HACCP and safety procedures at all times.
• Assist in menu updates and new dish trials with Sous Chef guidance.
• Fulfill other duties as reasonably requested by Management.

Skills

Culinary skills

Food hygiene

Team supervision

Communication

Education

Diploma in Culinary Arts

Job description

Dubai Holding Entertainment, home to Ain Dubai and Dubai Parks and Resorts, invites applications for a Chef De Partie at The Keg in Riverland. In this role, you will manage a kitchen station, oversee food preparation, and uphold presentation standards to help deliver memorable dining experiences.

The ideal candidate holds a Diploma in Culinary Arts or Professional Chef Certification, has 3–5 years’ kitchen experience, strong hygiene knowledge, and solid leadership and communication skills.