Chef de Partie - Main Kitchen

Job Location

• The position is based at La Suite Dubai Hotel & Apartment in Dubai, United Arab Emirates.

About NH Collection

Role Summary

Food Preparation and Production

• Prepare, cook, and present menu items according to approved recipes and quality standards.
• Manage the assigned kitchen section efficiently during service.
• Ensure food products are prepared and served on time.
• Monitor food quality, taste, texture, and presentation before service.
• Assist with 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 support smooth operations.
• Minimize food waste and apply effective portion control.
• Store, label, and rotate 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 and monitor team performance.
• Support onboarding and development of junior kitchen staff.
• Promote teamwork and effective communication within the culinary team.

Health, Safety, and 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 occupational health and safety procedures.

Inventory and Cost Control

• Assist with 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 and Experience

• A diploma or certificate in Culinary Arts, Hospitality, or a related field is preferred.
• Two to four years of experience in a similar hotel, restaurant, or catering role is required.
• Strong knowledge of international food preparation and cooking techniques is required.
• Familiarity with HACCP and food safety regulations is required.
• Previous experience supervising junior kitchen staff is advantageous.

Skills and 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.