Chef de Partie – Hot & Cold

About the role

The Chef de Partie (Hot/Cold) at Sheraton Sharjah is responsible for preparing and cooking both hot and cold menu items to the highest quality standards. The role supports the kitchen team by ensuring proper portioning, presentation, and adherence to food safety procedures.

Key responsibilities

• Prepare special meals and substitute items, following recipes and presentation standards.
• Regulate temperature of ovens, broilers, grills, and roasters; manage thawing of frozen foods.
• Maintain food logs, monitor quality and quantity of prepared dishes, and communicate assistance needs during busy periods.
• Inform the Chef and Food & Beverage staff of excess items, daily specials, and out‑of‑stock menu items.
• Assist management with hiring, training, scheduling, and performance coaching of kitchen staff while adhering to safety and company policies.

Required profile

• Technical, trade or vocational school degree in culinary arts or a related field.
• Minimum three years of relevant kitchen experience, preferably in a hotel or restaurant environment.
• No prior supervisory experience required.
• Ability to work in a fast‑paced environment and follow safety and hygiene standards.

Required skills

• Food preparation and cooking of hot dishes.
• Food preparation and cooking of cold dishes.
• Temperature control of kitchen equipment (ovens, grills, roasters).
• Maintaining food safety and hygiene logs.