293 Chef De Partie jobs in Dubai

Specialism: Food Services / Catering / Chef

The Chef de Partie (CDP) plays a vital role in managing a specific section of the kitchen, such as grill, sauce, pastry, or vegetables, ensuring all dishes are prepared to the highest standards of taste, presentation, and consistency. This position demands expertise in cooking techniques, portion control, and time management, as the CDP oversees the production and plating of meals during service. They are responsible for supervising junior staff like commis chefs, maintaining hygiene and safety standards, and coordinating closely with the sous chef to ensure smooth operations during peak hours. A Chef de Partie is expected to take ownership of their station, manage inventory levels, and contribute to menu planning by offering input on new recipes or presentation ideas. The role requires precision, creativity, and the ability to work efficiently under pressure while upholding the culinary vision of the establishment. Through leadership and consistency, a CDP significantly contributes to the kitchen’s overall success and plays a key role in training and inspiring junior kitchen staff.

• 1-3 years of experience as a Chef de Partie or similar role in a professional kitchen
• Culinary diploma or equivalent qualification
• Proficiency in various cooking techniques relevant to assigned kitchen section
• Strong organizational and time management skills
• Knowledge of food safety and hygiene regulations
• Ability to lead and train junior staff
• Creativity and attention to detail in food presentation
• Flexibility to work shifts, weekends, and holidays

A Chef de Partie is responsible for supervising staff and ensuring high levels of food preparation to deliver an excellent Guest and Member experience while assisting with food cost controls.

What will I be doing?

A Chef de Partie will supervise staff and ensure high levels of food preparation to deliver an excellent Guest and Member experience. A Chef de Partie will also be required to assist with food cost controls. Specifically, you will be responsible for performing the following tasks to the highest standards:

1. Ensure all food preparation meets standards
2. Prepare and present high quality food
3. Supervise staff
4. Keep all working areas clean and tidy and ensure no cross contamination
5. Prepare all mis-en-place for all relevant menus
6. Assist in positive outcomes from guest queries in a timely and efficient manner
7. Ensure food stuffs are of good quality and stored correctly
8. Contribute to controlling costs, improving gross profit margins, and other departmental and financial targets
9. Assist other departments wherever necessary and maintain good working relationships
10. Assist Head Chef/Sous Chef in the training of all staff in compliance with company procedures
11. Report maintenance, hygiene and hazard issues
12. Comply with hotel security, fire regulations and all health and safety and food safety legislation
13. Be environmentally aware

What are we looking for?

A Chef de Partie serving Hilton brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:

1. A minimum of 2 years of previous experience as a Chef de Partie or strong experience as a Demi Chef de Partie role
2. A current, valid, and relevant trade commercial cookery qualification (proof may be required)
3. Strong coaching skills
4. Ability and desire to motivate teams
5. Excellent communication skills
6. NVQ Level 3
7. Achieved Basic Food Hygiene Certificate
8. Supervisory experience
9. Positive attitude
10. Ability to work under pressure
11. Ability to work on own or in teams

It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:

1. Previous kitchen experience in a similar role
2. Intermediate Food Hygiene
3. Knowledge of current food trends

What will it be like to work for Hilton?

Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands . Our vision “to fill the earth with the light and warmth of hospitality” unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!

Join the dedicated team at The First Collection Business Bay, where hospitality meets opportunity in the heart of Dubai's lively Business Bay district. An inviting haven that blends sophistication with down-to-earth charm, The First Collection Business Bay delivers bespoke experiences, placing comfort and ease at the forefront of each guest experience.

Featuring 437 stylish guestrooms and suites, The First Collection Business Bay offers the perfect base for business and leisure travellers to explore the City of Dreams. With distinctive dining choices and recreational amenities, such as a fully equipped gym, an inviting spa, and a rooftop pool, our immersive offerings aim to transcend traditional stays. Additionally, guests have exclusive access to Soluna Restaurants and Beach Club on The Palm Jumeirah, making The First Collection Business Bay a dynamic and contemporary part of The First Group's expanding portfolio of upscale lifestyle hotels.

As part of our team, you'll be immersed in an environment where sustainability is key, and every day brings new opportunities for growth and development.

Job Summary: As the Chef de Partie, you will assist the Senior Chefs in overseeing the food preparation of junior staff under your supervision, ensuring the standard of recipes and portions in dishes prepared, with a particular focus on sushi preparation and presentation. You will ensure proper storage, cooking, reheating, defrosting, and labelling procedures of all food items are followed, adhering to all Company and brand standards and the Dubai Municipality Health and Safety requirements. You will keep the kitchen clean, well maintained, and organized at all times. The Chef de Partie position requires training of junior chefs and leading by example, so excellent multitasking abilities are expected.

JOB DUTIES

• Lead and mentor junior kitchen staff, ensuring high standards and consistency.
• Assist Senior Chefs with menu tastings and event planning.
• Oversee food preparation, cooking, and presentation to maintain quality, portioning, and plating standards.
• Prepare, roll, and present sushi dishes with precision and creativity, ensuring authenticity and quality.
• Monitor freshness, slicing, and handling of raw fish and other sushi ingredients to meet food safety standards.
• Train and supervise junior chefs, ensuring clear communication and efficiency.
• Maintain kitchen cleanliness, hygiene, and food safety compliance.
• Manage inventory, report shortages, and check ingredient quality.
• Monitor kitchen equipment, report maintenance issues, and ensure proper use of resources.
• Uphold company policies, teamwork, and professionalism in all interactions.
• Assist with additional kitchen tasks as required.

Desired Skill & Expertise

• Experience as a Chef de Partie in a hotel setting is an advantage.
• Proven expertise in sushi preparation, rolling, slicing, and presentation.
• A strong understanding of cooking techniques and presentation styles.
• The ability to lead a team and manage day-to-day kitchen operations.
• Expertise in food safety & sanitation.

About Four Seasons:

Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.

At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.

About the location:

The Four Seasons Resort Dubai at Jumeirah Beach with its unparalleled location, fresh approach to luxury and legendary personalized service, has exceeded the high expectations in the ultra- competitive Dubai market. At Four Seasons we believe that our most important asset is our team of employees. The Four Seasons has a tremendous commitment to the development and training of all employees. We ensure that the best packages and finest management structure are in place to guarantee a stable environment in which development is second nature for our employees. Successful Four Seasons candidates will be offered once- in-a- lifetime opportunity rich in personal and professional growth. Four Seasons Dubai at Jumeirah Beach includes five outlets options - from the beachfront Sea Fu restaurant to the rooftop Mercury Lounge, and it includes 237 Dubai luxury hotel rooms – including 49 suites – subtle Arabic design motifs blend with cool, contemporary style, featuring soft backgrounds of blue or green. Dubai is the second largest of the seven Emirates that make up the United Arab Emirates, Dubai is located on the southern shore of the Arabian Gulf. Has a Sub- tropical, arid climate.

What you will do

• Participate in the preparation of food items according to guest orders of consistent quality following recipe cards, as well as production, portion , and presentation standards; set-up station for breakfast, lunch, and/or dinner service.

• Start food items that are prepared ahead of time, making sure not prepare beyond estimated needs .

• Train, motivate, recommend discipline, and supervise the work of kitchen employees ensuring that all cultural and core standards are met.

• Operate, maintain and properly clean kitchen equipment, including deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, and flat top grill.

What you bring

• Minimum four years culinary or related work experience.

• Cooking school or culinary institute education or equivalent experience.

• Basic knowledge of food preparation techniques and food safety standards.

• Strong attention to detail and a commitment to maintaining high standards of cleanliness and hygiene.

• Good communication and teamwork skills, proficiency in English.

• Physical stamina and the ability to stand for long periods of time and work in a fast-paced and demanding environment.

• Flexibility in working hours, as the role may involve working evenings, weekends, and holidays.

• A positive attitude and a willingness to learn and develop new skills.

What we offer

• Work Authorization

• Competitive tax free salary and service charge

• End of service gratuity

• Fallboard accommodation

• Free transportation to and from work

• Medical and life insurance

• Paid annual leave

• Flight Allowance to home country

• Social and sporting events

• Learning & Development Programs

• Career opportunities and international transfer

• And more…

Schedule & Hours

• 6 days per week over 48 working hours

We are currently seeking passionate and dynamic Kitchen professionals who pride themselves on their ability to deliver extraordinary levels of customer service and provide creative solutions to our guests.

• Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites
• Coordinate daily tasks with the Sous Chef or Executive Chef
• Follow the instructions and recommendations from the immediate superiors to complete the daily tasks
• Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques
• Instruct and lead subordinates through their daily requirements in food preparation and actively take part in set up and supervising of buffets and special functions
• Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control
• Consult and check on daily requirements, functions and last minute events
• Guide and train the subordinates on a daily basis to ensure high motivation and economical working environment

You should have a professional kitchen apprenticeship or chefs training course and previous experiences in quality establishments along with good culinary skills. The ability to communicate well in English and a proven track of food preparation, presentation and preservation knowledge is an essential.

• Understanding Hotel Operations
• Effective Communication
• Planning for Business
• Supervising People
• Understanding Differences
• Supervising Operations
• Teamwork
• Adaptability
• Customer Focus
• Drive for Results

• Entry level

• Full-time

• Other

• Hospitality

Close Inclusive Collection Job Postings Notification

"I believe successful people are the ones who take the initiative to learn, unlearn and relearn. It's important to constantly challenge your knowledge and step out of your comfort zone."

"I believe successful people are the ones who take the initiative to learn, unlearn and relearn. It's important to constantly challenge your knowledge and step out of your comfort zone."

• Assist in ensuring that culinary Colleagues deliver the brand promise and provide exceptional Guest service at all times.

• Ensure that all interactions with Guests are engaging, entertaining, and align with the park's brand promise.

• Handle Guest inquiries and feedback in a courteous and efficient manner, ensuring that any issues are resolved satisfactorily.

• Maintain positive interactions with Guests and Colleagues, fostering a fun and welcoming environment.

• Maximize productivity through effective time management and multi-tasking.

• Assist in managing resources efficiently to meet the financial goals of the park.

• Embrace new technology and methods to enhance Guest experiences and improve productivity.

Operational

• Work closely with other Colleagues in a supportive and flexible manner, focusing on the overall success of the park and the Guests satisfaction.

• Produce a consistent and high-quality product, following park standards.

• Perform all duties and tasks assigned in the kitchen to the standard set.

• Be entirely flexible and adapt to rotate within the different sub departments of the kitchen Division as assigned.

• Be fully conversant with all services and facilities offered by the park.

• Perform opening and closing procedures established in the kitchen.

• Have a thorough understanding and knowledge of all food and beverage items in the menu.

• Ensure that the kitchen and surrounding area is kept clean and organized at all times.

• Monitor operating supplies and reduce spoilage and wastage.

• Handle Guest enquiries in a courteous and efficient manner and report Guest complaints or problems to supervisors if no immediate solution can be found and assure follow up with Guests.

• Respond to the results of the Consumer Audit and ensures that the relevant changes are implemented.

Personnel

• Closely supervise the department Colleagues in the performance of their duties, ensuring this is in accordance with policies and procedures and applicable laws.

• Oversee the punctuality and appearance of all Colleagues, making sure they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the park and department's grooming standards.

• Develop the skills and effectiveness of all Colleagues through appropriate training, coaching, and/or mentoring.

• Assist in the training of Colleagues, ensuring they have the necessary skills to perform their duties with maximum efficiency.

• Supervise the Colleagues within the department, ensuring the correct standards and methods of service are maintained as stated in the Departmental Operations Manual.

• Support the implementation of The People Brand, demonstrating and reinforcing the park's Values and Culture Characteristics.

• Ensure Colleagues have a complete understanding of and adhere to Colleague rules and regulations.

• Ensure Colleagues follow all park, company, and local rules, policies, and regulations relating to fire and hazard safety, and security.

Other Duties

• Understand and strictly adhere to the Rules & Regulations established in the Colleagues Handbook and the park's policy on Fire, Hygiene, Health, and Safety.
• Report for duty punctually, wearing the correct uniform and nametag at all times.

• Maintain a high standard of personal appearance and hygiene at all times.

• Maintain a good rapport and working relationship with Colleague in all other departments.

• Attend and contribute to all Colleague meetings, Departmental, Park, and Hotel training schedules, and other related activities.

• Fully support the Departmental Trainers function in the Department assigned.

• Undertake any reasonable tasks and secondary duties as assigned by the Junior Sous Chef.

• Respond to any changes in the department function as dictated by the park.

• Project at all times a positive and motivated attitude and exercise self-control.

• Have a complete understanding of the Department Operations Manual and Policies and Procedures.

Occasional Duties

• Assist in carrying out quarterly, bi-yearly, yearly inventory of operating equipment.

• Carry out any other reasonable duties and responsibilities assigned.

Minimum 2 years work experience as Chef de Partie or 3-4 years as Demi Chef de Partie/Commis in a hotel or large restaurant with good standards; preferably with experience in luxury international brands.

Qualification in Kitchen Production or Management will be an advantage.

Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential.

Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.

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