Chef De Partie

Job description

The Chef de Partie manages a designated kitchen section, ensuring preparation, cooking, and presentation follow established recipes, quality standards, and food safety requirements. Supports efficient kitchen operations, maintains production consistency, and assists in training and supervising junior kitchen staff.

Requirements

• Diploma or Certificate in Culinary Arts, Professional Cookery, or related field
• Minimum 2–4 years experience in a professional kitchen, including experience as Demi Chef de Partie or equivalent
• Experience in hotels, resorts, fine dining restaurants, or high‑volume food production environments
• Knowledge of international food preparation techniques and culinary standards
• Understanding of food safety regulations, HACCP, and hygiene standards
• Good communication skills and ability to work effectively in a multicultural environment
• Ability to work under pressure and maintain quality during busy service periods
• Strong organizational and time‑management skills
• Flexible and willing to work shifts, weekends, and public holidays
• For expatriate candidates, a valid transferable Iqama is preferred.

Skills