Chef de Partie - Arabic Cuisine

About the role

The Chef de Partie - Arabic Cuisine is responsible for preparing, cooking, and presenting authentic Arabic dishes according to hotel standards, recipes, and food‑safety regulations. The position manages the assigned kitchen section and supports the Sous Chef and Executive Chef in delivering high‑quality food and excellent guest satisfaction.

Key responsibilities

• Prepare and cook Arabic dishes such as mezze, grills, tagines, soups, rice dishes, breads, and traditional desserts.
• Manage and organize the assigned Arabic cuisine section.
• Follow standardized recipes, portion sizes, and presentation guidelines.
• Ensure all ingredients are fresh, properly stored, and prepared on time.
• Maintain high standards of taste, quality, and consistency.
• Monitor cooking temperatures and food presentation.
• Follow HACCP, hygiene, and health‑and‑safety procedures.
• Check stock levels and inform the Sous Chef of shortages.
• Reduce food waste and support effective cost control.
• Assist with buffet services, banquets, weddings, and à la carte operations.
• Guide and train Commis Chefs and kitchen assistants.
• Maintain cleanliness and organization of the workstation and equipment.
• Coordinate with other kitchen sections to ensure smooth service.
• Support menu development and introduce regional Arabic specialties when required.

Required profile

• Culinary qualification such as a Diploma or Certificate in Professional Cookery, Culinary Arts, or Hospitality.
• Strong knowledge of food preparation, cooking techniques, and kitchen operations.
• Expertise in managing a specific kitchen section (e.g., grill, sauces, larder, vegetables).
• Ability to prepare dishes consistently according to hotel recipes and presentation standards.
• Good knowledge of international cuisine and current food trends.
• Excellent knife skills and portion‑control techniques.
• Understanding of food safety, hygiene, and HACCP procedures.
• Ability to monitor food quality, freshness, and storage.
• Effective teamwork and communication skills.
• Ability to work efficiently under pressure in a fast‑paced environment.
• Good time‑management and organizational skills.
• Experience supervising Commis Chefs and kitchen trainees.
• Ability to minimize food waste and control costs.
• Flexibility to work shifts, weekends, and public holidays.
• Professional attitude, attention to detail, and reliability.

Required skills

• Grill
• Vegetables
• À la carte operations
• Sauces
• Portion‑control techniques
• Larder
• Pastry
• HACCP procedures
• Cost control
• Buffet services
• Menu development
• Cooking techniques
• Knife skills
• Kitchen operations
• Food safety
• Banquets
• Food preparation
• Arabic cuisine