Chef de Partie

About The Opportunity

Role & Responsibilities

• Lead a specific station (e.g., grill, sauté, pastry) with precision, ensuring consistent quality, timing, and plating across all service periods.
• Prepare, portion, and cook dishes according to standardized recipes and chef guidelines—ensuring flavor, temperature, and presentation meet brand specifications.
• Train and supervise junior kitchen staff on station-specific techniques, hygiene, and workflow efficiency.
• Manage daily mise en place, inventory, and stock rotation for your station—minimizing waste and maintaining optimal supply levels.
• Coordinate with Sous Chef and Head Chef during service peaks to ensure seamless delivery and resolve any operational bottlenecks.
• Adhere strictly to HACCP, ISO 22000, and local health & safety regulations—including sanitation, allergen handling, and temperature controls.

Must-Have

• Commercial kitchen experience (minimum 2 years) in 4/5-star hotel, fine dining, or high-volume restaurant environments
• Proficiency in French classical or modern European cooking techniques
• Strong command of mise en place, station management, and kitchen timing under pressure
• Knowledge of HACCP and food safety compliance standards
• Ability to read and execute complex recipes and plating specs
• Experience using professional-grade kitchen equipment (combi ovens, salamanders, vacuum sealers, etc.)

Preferred

• Experience in Michelin or AAA-rated kitchens
• Training or certification from Le Cordon Bleu, culinary institute, or equivalent
• Fluency in English with basic Arabic or Hindi a plus for team coordination

Benefits & Culture Highlights

• Competitive salary + housing allowance + medical insurance + visa sponsorship
• Opportunity to grow into Sous Chef or Junior Chef roles within 12–18 months
• Work in a fast-paced, multicultural kitchen with global culinary influences
• Skills: classical,command,cooking,creativity,chef de partie