Chef De Partie - Josephine

Key Responsibilities

• Take full responsibility for the preparation and operation of the assigned kitchen section.
• Prepare and present dishes according to approved recipes, presentation standards and portion specifications.
• Ensure consistency in taste, quality and presentation during every service.
• Organize the section effectively before, during and after service.
• Monitor mise en place and ensure all preparation is completed according to operational requirements.
• Supervise and guide Demi Chefs and Commis Chefs within the section.
• Support the training and development of junior culinary team members.
• Monitor food quality, freshness and proper storage of ingredients.
• Follow FIFO and food rotation procedures and assist in minimizing food waste.
• Ensure full compliance with food safety, hygiene, HACCP and health and safety requirements.
• Maintain cleanliness and organization of the kitchen and all equipment.
• Support inventory control, stock management and ordering requirements for the section.
• Communicate effectively with the Sous Chef, Head Chef and the wider culinary team.
• Assist other kitchen sections whenever operationally required.
• Contribute positively to the pre-opening and ongoing development of Josephine's culinary operation.
• Previous experience as a Chef de Partie or strong Demi Chef de Partie in a luxury hotel, premium restaurant or high-volume standalone restaurant.
• Strong knowledge of food preparation techniques and kitchen operations.
• Ability to independently manage a kitchen section.
• Good understanding of food hygiene and HACCP standards.
• Strong attention to detail and presentation.
• Ability to work effectively in a fast-paced environment.
• Good communication and teamwork skills.
• Flexible and willing to work shifts, weekends and public holidays.
• Culinary qualification or professional culinary training is an advantage.
• Previous UAE or international luxury hospitality experience is an advantage.