Chef De Partie - Oriental Cuisine

About the role

A hotel in Dubai is looking for a skilled, creative and detail-oriented Chef De Partie (Oriental Cuisine) to support the Executive Chef in overseeing daily kitchen operations, leading and developing the culinary team, maintaining consistent food quality and ensuring efficient kitchen performance while upholding the highest standards of food safety, hygiene and presentation.

Key responsibilities

• Assist the Executive Chef and Sous Chefs in managing daily kitchen operations and ensuring smooth service.
• Ensure consistency in food quality, taste, portion control and presentation across all dishes.
• Prepare hot and cold mezzeh with precise texture, acid balance and presentation (Hummus, Moutabal, Tabbouleh, Fattoush, Kibbeh, Sambousek, Fatayer, Arayes, Rakakat).
• Handle grills and rotisserie butchery, marinade formulas and live charcoal cooking (Sish touk, Kebab, Kofta, Ouzi).
• Produce traditional Arabic main courses and rice dishes such as Mandi, Kabsa, Tajine, Mansaf, Biryani, Sayadieh and oriental stews.
• Supervise bakery and pastry, including Arabic desserts such as Kunafa, Umali, Baklava, Maamoul, Mohalabia and Hawala El Jibn.
• Help develop menus, recipes and new dishes in line with seasonal trends and guest preferences.
• Plan daily food preparation, production schedules and kitchen workflow.
• Monitor food costs, minimise waste and maintain effective inventory and stock control.
• Ensure compliance with food safety, hygiene, sanitation and HACCP standards, and that recipes, SOPs and kitchen policies are followed.

Required profile

• Culinary degree or professional culinary certification preferred.
• Proven experience as a Chef De Partie or similar role in a 4-star or 5-star property.
• Experience managing kitchen operations across multiple sections or outlets.
• Background in hotels, resorts, restaurants or large-scale catering operations.
• Flexibility to work across properties as required.
• An additional advantage: knowledge of another language.