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Chef de Partie

  • United Arab Emirates, Middle East
  • Unspecified

Applications are invited for the position of Chef De Partie – Hot Kitchen- KOSHER ARABIA

  • Position within: Production Department
  • Reports to: Sous Chef
  • Location : Dubai International Airport
  • Category : Culinary
  • Department : Hot Kitchen

Key Accountabilities

  • Responsible for timely and efficient preparation of all departmental/section food items according to the specifications, recipes and passenger load requirements.
  • Monitor product storage, handling and consumption at all stages of production ensuring compliance to production standards and specifications.
  • Monitor portion and waste control to optimise cost. Actively participate in creating awareness on waste, material usage and efficiency; investigate variances and take corrective action
  • Train and communicate to staff on products, processes, menus, ingredients and equipment in the area of operation on an ongoing basis.
  • Manage resource allocations in terms of material, staff and equipment in a logical and effective manner to deliver desired outputs of the department.
  • Propose, define and implement ways to reduce costs/ expenses in a pro-active manner and act as a bridge between seniors and the team, for cascade and escalation of issues/ideas.
  • Propose and implement recipe/ specification revisions in accordance with established procedures.
  • Monitor and report equipment downtime and work with concerned team to design preventive maintenance schedules for his/her area/section.
  • Train and guide the team to ensure scheduling and prioritizing of work to avoid any delays or quality concerns and to accommodate late orders or changes where reasonable.
  • Adhere and apply all systems and procedures applicable in the workplace in accordance with company policies including but not limited to SOPs, GMPs, ISO9001-2008 QMS, OHSAS etc

Education Qualification:

  • High school diploma or Diploma in Hotel Management

Work Experience:

  • Minimum of 4 years’ experience in the culinary field


  • Knowledge and experience of food products and processes in a facility with extensive in-house production.
  • Excellent knowledge and understanding of all aspects of cooking. International recipe exposure
  • Some exposure to creating recipes, menu development and costin


  • Strong communication skills
  • Working knowledge of automated machines in kitchen or bakery, knife skills
  • Food preparation and presentation skills
  • Willingness to take on responsibility and ability
  • Effective delegation skills
  • Problem solving and decision making ability in real time, creative and out of box thinking
  • Strong planning skills
  • Willingness to learn, adapt and train him/herself in line with the organizational growth and technical advances

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