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About The Role

Rare Finds is a diverse collection of resorts celebrating the individuality and unique identity of a destination, with a distinct ability to captivate the imagination, and bring to the forefront the essence of a place. Bab Al Shams Desert Resort is a truly magical destination, where expertly curated itineraries and bespoke entertainment are the beating heart of our legendary desert-based destination. Part of our unique Rare Finds collection, the essence of Bab Al Shams joins our guests together to discover the most soulful experiences and humbling journeys, set against Dubai’s endless dunes and rich culture.

Assists the Chef de Cuisine and the Sous Chef in the Operation and to replace them in their absence.

Supervises staff and ensures high levels of food preparation to deliver an excellent Guest and Member experience. A Chef de Partie would also be required to assist with food cost controls.

• Gives tasks to Demi Chefs and Commis Chefs and checks that they are carried out correctly.
• Maintains good employee relations and motivates colleagues.
• Checks the main information board regarding changes in any banquet or other information regarding the organization.
• Make sure the night is covered and pass all information on to the next shift.
• Ensures HACCP forms are completed and hygiene standard is maintained.
• Ensures all food preparation meets standards.
• Prepares and presents high-quality food.
• Keeps all working areas clean and tidy and ensures no cross-contamination.
• Prepares all mise-en-place for all relevant menus.
• Assists in positive outcomes from guest queries in a timely and efficient manner.
• Ensures food stuffs are of good quality and stored correctly.
• Contributes to controlling costs, improving gross profit margins, and other departmental and financial targets.
• Assists other departments wherever necessary and maintains good working relationships.
• Assists Head Chef/Sous Chef in training all staff in compliance with company procedures.
• Reports maintenance, hygiene, and hazard issues.
• Complies with hotel security, fire regulations, and all health and safety and food safety legislation.
• Assist and monitor Commis Level.

• 2-3 years in a similar role in a five-star hotel.
• Supervisory experience
• Positive attitude
• Good communication skills
• Ability to work under pressure
• Ability to work on own or in teams
• Ability to make decisions
• Ability to administer disciplinary action
• Good product knowledge
• Ability to produce checklists
• HACCP control knowledge
• Understanding Differences
• Drive for Results
• Organized and disciplined, dedicated and loyal (essential)

Join a team that is warm, caring, connected and empowered to create truly unique experiences. We believe in making our guests happy beyond anything they have ever imagined. We wow them at every turn and create memories that will last a lifetime. You will be at the heart of this vision, to constantly innovate to deliver Amazing Experiences and Everlasting Memories.

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.