Chef de Partie (CDP)

Assessment fee of KES 3,850 is required to upload your CV to our platform, this facilitates review and further screening.

Position Overview

The Chef de Partie is responsible for managing a specific kitchen section (e.g. Hot Kitchen, Cold Kitchen, Pastry, Grill, Butchery, Sauce) and ensuring consistent food quality, hygiene, and efficiency in line with UAE/GCC hospitality standards. The role involves supervising Commis Chefs, maintaining HACCP compliance, and supporting smooth daily kitchen operations.

Department: Food & Beverage – Kitchen / Culinary

Reports To: Sous Chef / Executive Chef

Key Responsibilities

Kitchen Operations & Food Production

Take full responsibility for the assigned kitchen section and daily operations.
Prepare, cook, and present dishes according to approved recipes, portion sizes, and presentation standards.
Ensure food quality, taste, consistency, and timing meet brand and guest expectations.
Coordinate mise-en-place and service requirements for breakfast, lunch, dinner, and events.
Assist in menu execution, specials, and seasonal offerings as directed by Sous/Executive Chef.

Supervision & Team Leadership

Supervise, guide, and train Commis Chefs and junior kitchen staff.
Delegate tasks efficiently and monitor performance during service.
Support onboarding and on-the-job training for new kitchen team members.
Promote teamwork, discipline, and professional conduct in the kitchen.

Food Safety, Hygiene & Compliance

Enforce HACCP, food safety, and sanitation standards at all times.
Ensure correct food storage, labeling, FIFO stock rotation, and temperature control.
Maintain cleanliness of workstations, equipment, and kitchen areas.
Comply with UAE/GCC municipality health regulations and internal audit requirements.
Report hygiene, safety, or equipment issues immediately to management.

Inventory & Cost Control

Assist in monitoring stock levels for ingredients and kitchen supplies.
Reduce food waste through proper planning, storage, and portion control.
Support inventory counts and requisitions for the assigned section.
Follow cost-control procedures and kitchen SOPs.

Coordination & Communication

Work closely with Sous Chef, Executive Chef, and other sections to ensure smooth service.
Coordinate with Stewarding, Stores, and F&B service teams as required.
Attend kitchen briefings, meetings, and training sessions.

Operational Support

Assist during banquets, events, and high-volume service periods.
Ensure readiness of the section before service and proper close-down after shifts.
Perform additional duties assigned by kitchen management.

Qualifications & Requirements

Education

Culinary diploma or professional cooking certification preferred.
HACCP / Food Safety certification (mandatory or to be completed upon hiring in the UAE/GCC).

Experience

3–5 years of experience in a professional kitchen environment.
Prior experience as a Commis Chef or Demi Chef de Partie required.
Hotel, resort, or high-volume restaurant experience strongly preferred.

Skills & Competencies

Strong knowledge of cooking techniques and section-specific expertise.
Solid understanding of HACCP, food hygiene, and kitchen safety standards.
Ability to lead and motivate junior kitchen staff.
Good organizational and time-management skills.
Ability to work under pressure in a fast-paced, multicultural environment.
Basic computer or kitchen system knowledge is an advantage.

Language

English communication skills required (Arabic or additional languages are a plus).

Personal Attributes

Professional appearance and strong work ethic.
Attention to detail and commitment to quality.
Reliable, flexible, and team-oriented.
Willingness to work shifts, weekends, and public holidays.

Work Conditions

Shift-based work, including early mornings, late evenings, weekends, and holidays.
Physically demanding role requiring long-standing hours and kitchen duties.

Typical UAE/GCC Benefits