Chef De Partie - Employee Dining

About the role

We are seeking an experienced and detail‑oriented Chef De Partie to join our employee dining team in Ras Al‑Khaimah, United Arab Emirates. In this role you will oversee a specific section of our kitchen operations, ensuring consistent preparation of high‑quality meals for our corporate workforce while collaborating with the culinary team to maintain food standards, manage inventory, and deliver an outstanding dining experience.

Key responsibilities

• Oversee and manage daily operations of the assigned kitchen station, ensuring food is prepared to the highest quality and presentation standards.
• Supervise and mentor junior kitchen staff, providing guidance on cooking techniques, food safety protocols, and operational procedures.
• Maintain strict adherence to food safety and hygiene regulations, including proper storage, handling, and preparation of ingredients.
• Organize and manage inventory for the station, monitor stock levels and communicate ordering needs to minimize waste and control costs.
• Prepare and cook meals according to established recipes and menu specifications, ensuring consistency across all service periods.
• Collaborate with the head chef and team members to develop and customize menus that meet employee preferences and dietary requirements.
• Monitor portion sizes and food costs to support the dining program’s budget objectives.
• Assist in training new kitchen staff and conduct performance reviews for supervised team members.

Required profile

• Proven experience as a Chef De Partie or similar supervisory culinary role in a professional kitchen.
• Strong culinary expertise with proficiency in food preparation, cooking techniques, and kitchen operations.
• Demonstrated knowledge of food safety standards, hygiene protocols, and health regulations.
• Excellent organizational and time‑management skills with the ability to handle multiple tasks simultaneously.
• Experience in inventory management and cost control within a food‑service setting.
• Effective communication and interpersonal skills for collaborative work with diverse team members.

Required skills

• Food preparation and cooking techniques
• Inventory management
• Food safety and hygiene compliance