Chef de Partie

Role Overview

Chef de Partie at Minor International, NH Collection Dubai The Palm.

Company Overview

NH Collection Hotels & Resorts operates premium hotels in authentic landmark buildings across Europe, Latin America, the Middle East, Asia, and beyond. The hotels feature eclectic-elegant design and welcome business travellers, friends, and couples seeking premium service. Experiences are centred on wellbeing, gastronomy, culture, and pure indulgence.

Role Purpose

Manage your assigned kitchen section and ensure all dishes are prepared, cooked, and presented according to the hotel's quality, hygiene, and brand standards. Support the Sous Chef and Executive Chef in maintaining efficient kitchen operations while contributing to an exceptional dining experience for guests.

Key Responsibilities

Preparation and Presentation

• Prepare, cook, and present dishes according to approved recipes, presentation standards, and guest requirements.
• Ensure consistent food quality, portion control, taste, and presentation.
• Monitor mise-en-place and ensure adequate preparation for daily operations.

Section Management

• Take responsibility for the daily operation and organization of the assigned kitchen section.
• Work collaboratively with other kitchen sections to ensure smooth and timely service.
• Support the Sous Chef and senior culinary team during busy operations and special events.

Food Safety and Hygiene

• Maintain high standards of food safety, hygiene, HACCP, and kitchen cleanliness.
• Assist with stock control, proper food storage, FIFO procedures, and minimizing food waste.

Team Leadership

• Guide, train, and support Demi Chefs and Commis Chefs within the section.

Compliance and Operations

• Ensure all kitchen equipment is used safely and report maintenance issues promptly.
• Follow all NH Collection and Minor Hotels standards, policies, and procedures.

Qualifications & Experience

• Previous experience as a Chef de Partie or strong Demi Chef experience in a 4- or 5-star hotel or quality restaurant.
• Culinary qualification or relevant professional training is preferred.
• Strong knowledge of food preparation, cooking techniques, hygiene, and food safety.

Skills & Competencies

• Good communication and teamwork skills.
• Ability to work efficiently in a fast-paced kitchen environment.
• Passionate about food quality, presentation, and delivering an excellent guest experience.

Additional Information

• Flexible to work shifts, weekends, and public holidays.