Chef de Partie – Banquet & Staff Canteen

About the role

We are seeking an experienced Chef de Partie to join our team at Qasr Al Sarab Desert Resort, part of the Anantara brand under Minor Hotels. The role focuses on banquet operations and the management of a high‑volume staff canteen, delivering multi‑cuisine dishes while upholding the brand’s luxury standards.

Key responsibilities

• Plan, develop and execute daily and event menus for the staff canteen.
• Prepare and present a wide range of cuisines for banquet and high‑volume service.
• Maintain consistent food quality, taste, and visual presentation.
• Oversee food production workflow to meet large‑scale demand efficiently.
• Ensure compliance with HACCP, food safety and hygiene regulations.

Required profile

• Proven experience as a Chef de Partie with strong banquet and staff canteen background.
• Demonstrated ability to manage multi‑cuisine production in a high‑pressure environment.
• Knowledge of food safety standards and ability to enforce them.
• Excellent organizational skills and attention to detail.

Required skills

• HACCP compliance
• Food safety and hygiene standards
• Menu planning and execution
• Multi‑cuisine production techniques