Senior Chef de Partie (In-Room Dining)

PALAZZO VERSACE DUBAI; Dubai; On-site; AED 167,000 - 279,000; Full time

Job summary

PALAZZO VERSACE DUBAI invites an experienced In-Room Dining supervisor to join our luxury kitchen team. You will lead the preparation and timely dispatch of high-end orders, supervise junior chefs, and ensure flawless presentation and adherence to recipes, HACCP and hygiene standards.

The role requires 3–4 years in a 5-star setting, strong leadership, and the ability to manage multiple orders during peak times while maintaining exceptional service and consistency.

Qualifications

• 3–4 years of culinary experience in a 5‑star luxury hotel or high‑end hospitality environment.
• In‑Room Dining, Room Service or high‑volume à la carte experience preferred.
• Strong knowledge of food preparation, cooking techniques, and kitchen operations.
• Experience supervising junior culinary staff.
• Ability to manage multiple orders while maintaining quality and service standards.
• Solid understanding of HACCP, food safety, hygiene and sanitation.
• Culinary qualification from a recognized institution preferred.
• Attention to detail and consistency in presentation.

Responsibilities

• Take responsibility for smooth operation of the In‑Room Dining kitchen during the shift.
• Lead and coordinate preparation of orders to ensure timely service and consistent quality.
• Prepare and supervise wide range of dishes per luxury hotel standards and recipes.
• Ensure orders checked for accuracy, presentation, temperature, and quality before dispatch.
• Organize mise en place and allocate daily tasks to Commis Chefs and juniors.
• Supervise, train and guide junior culinary team members to ensure recipe and standard compliance.
• Monitor production during peak periods and maintain mise en place.

Skills

In‑Room Dining

Room Service

Kitchen supervision

Food preparation

HACCP

Food safety

Education

Culinary qualification

Job description

Key Responsibilities:

• Take responsibility for the smooth and efficient operation of the In-Room Dining kitchen during the assigned shift.

• Lead and coordinate the preparation of food orders, ensuring timely service and consistent quality.

• Prepare and supervise the preparation of a wide range of dishes in accordance with established recipes and luxury hotel standards.

• Ensure all In-Room Dining orders are checked for accuracy, presentation, portioning, temperature, and quality before dispatch.

• Organize mise en place and allocate daily tasks to Commis Chefs and junior team members.

• Supervise, train, and guide junior culinary colleagues to ensure adherence to recipes, standards, and procedures.

• Monitor food production during peak periods and ensure sufficient mise en place is maintained.

• Handle special guest requests, dietary requirements, and VIP orders with appropriate attention and care.

• Monitor stock levels and communicate shortages or operational requirements to the Sous Chef.

• Assist with menu implementation, recipe standards, and product consistency.

• Support effective food cost control and minimize food wastage.

• Ensure strict compliance with HACCP, food safety, hygiene, and sanitation standards.

Candidate Requirements:

• Minimum 3–4 years of culinary experience, preferably in a 5-star luxury hotel or high-end hospitality environment.

• Previous experience in In-Room Dining, Room Service, or a high-volume à la carte operation is strongly preferred.

• Strong technical knowledge of food preparation, cooking techniques, and kitchen operations.

• Proven ability to supervise and guide junior culinary team members.

• Ability to manage multiple orders and priorities while maintaining quality and service standards.

• Strong understanding of HACCP, food safety, hygiene, and sanitation requirements.

• Culinary qualification from a recognized institution is preferred.

• Excellent attention to detail and commitment to consistency and presentation.

• Strong teamwork, communication, and organizational skills.

• Ability to remain calm and effective during busy service periods.

• Flexibility to work shifts, weekends, and public holidays.