Chef de Partie - Main Kitchen

Job Location:

La Suite Dubai Hotel & Apartment

NH Collection Hotels & Resorts showcases captivating hotels housed in authentic landmark buildings across Europe, Latin America, the Middle East, Asia, and beyond. Thoughtfully designed with an eclectic-elegant atmosphere, our hotels are built to evoke extraordinary feelings — paying great attention to stimulating details that create truly memorable moments.

We welcome business travellers, friends, and couples seeking premium service, and we craft experiences centred on wellbeing, gastronomy, culture, and pure indulgence. If you are passionate about creating those extraordinary moments for every guest, NH Collection is the place to do it. Feel the extraordinary.

The Chef de Partie is responsible for managing a designated section of the Main Kitchen and ensuring the preparation, cooking, and presentation of high-quality food in accordance with company standards, recipes, and hygiene regulations. The role involves supervising junior kitchen staff, maintaining food quality and consistency, controlling food costs, and supporting the smooth daily operation of the kitchen.

Reports To

Head Chef

Job Summary

The Chef de Partie is responsible for managing a designated section of the Main Kitchen and ensuring the preparation, cooking, and presentation of high-quality food in accordance with company standards, recipes, and hygiene regulations. The role involves supervising junior kitchen staff, maintaining food quality and consistency, controlling food costs, and supporting the smooth daily operation of the kitchen.

Key Responsibilities

Food Preparation & Production

• Prepare, cook, and present menu items according to approved recipes and quality standards.
• Manage and oversee the assigned kitchen section efficiently during service.
• Ensure all food products are prepared and served in a timely manner.
• Monitor food quality, taste, texture, and presentation before service.
• Assist in menu development, recipe standardization, and seasonal promotions.

Operational Excellence

• Organize daily mise en place and ensure readiness for service.
• Coordinate with other kitchen sections to ensure smooth kitchen operations.
• Minimize food wastage and practice effective portion control.
• Ensure proper storage, labeling, and rotation of food items using FIFO principles.
• Maintain cleanliness and organization of the assigned work area.

Team Supervision

• Supervise, train, and guide Commis Chefs and Kitchen Helpers.
• Delegate tasks effectively and monitor team performance.
• Support the onboarding and development of junior kitchen staff.
• Promote teamwork and effective communication within the culinary team.

Health, Safety & Compliance

• Ensure compliance with food safety, HACCP, municipality regulations, and company policies.
• Maintain high standards of personal hygiene and cleanliness.
• Report equipment malfunctions and safety hazards promptly.
• Follow all occupational health and safety procedures.

Inventory & Cost Control

• Assist in stock control, inventory checks, and ordering requirements.
• Monitor product usage and help maintain food cost targets.
• Ensure proper handling of equipment and kitchen assets.
• Participate in monthly stock counts as required.

Qualifications & Experience

• Diploma or Certificate in Culinary Arts, Hospitality, or a related field preferred.
• Minimum 2–4 years of experience in a similar role within a hotel, restaurant, or catering operation.
• Strong knowledge of international food preparation and cooking techniques.
• Familiarity with HACCP and food safety regulations.
• Previous experience supervising junior kitchen staff is an advantage.

Skills & Competencies

• Excellent culinary and food presentation skills.
• Strong leadership and team management abilities.
• Ability to work under pressure in a fast-paced environment.
• Good organizational and time-management skills.
• Attention to detail and commitment to quality.
• Effective communication and interpersonal skills.
• Ability to multitask and adapt to changing operational demands.

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