Chef de Partie - F&B

About the role

Rixos AL-Mairid, part of Accor, is hiring a permanent, full-time Chef de Partie for its F&B department in Ras Al Khaimah. The role supervises and coordinates the preparation of mise en place for all outlets, works closely with the Sous-Chef and Chef de Cuisine, and takes responsibility for quality, cost control and guest service.

Key responsibilities

• Supervise, coordinate and take part in preparing mise en place for all F&B outlets, checking freshness, preparation techniques and storage of goods.
• Check Demi Chefs and Commis Chefs on their section, for example on personal hygiene.
• Assist the Chef de Cuisine with new recipes and menu ideas, and set up work rosters in consultation with the Sous-Chef.
• Control cooking procedures, portioning, garnishing and presentation of dishes, and prepare and compile staff meals.
• Order and track product turnover through daily inventory lists, and write daily wine, dry store and food requisitions and kitchen transfers.
• Monitor costs, recommend cost-control measures, and ensure the department operational budget is adhered to.
• Prepare and supervise daily mise en place, ensuring sections are supplied with fresh, high-quality products based on anticipated business levels.
• Handle guest complaints promptly, report incidents to the Sous-Chef or Chef de Cuisine, and follow health and safety, fire prevention and evacuation procedures.
• Keep utensils and equipment clean, follow cost control policies, and implement Rixos brand standards and food and beverage rituals.
• Develop young talent, support staff needs across divisions, and attend weekly F&B meetings and departmental trainings.

Required profile

• Diploma or degree in vocational hospitality.
• 5-7 years of experience in a 4-5 star hotel.
• Previous hotel industry experience is beneficial; general knowledge of the food and beverage industry and kitchen skills is an advantage.
• Able to learn and grow in the role, with good personal skills.