Chef de Partie - Main Kitchen

Role Overview

Chef de Partie - Main Kitchen at Minor International, located at La Suite Dubai Hotel & Apartment.

Company Overview

NH Collection Hotels & Resorts operates captivating hotels housed in authentic landmark buildings across Europe, Latin America, the Middle East, Asia, and beyond. The hotels feature eclectic-elegant atmospheres designed to evoke extraordinary feelings through stimulating details that create memorable moments. NH Collection welcomes business travellers, friends, and couples seeking premium service, crafting experiences centred on wellbeing, gastronomy, culture, and pure indulgence.

Role Purpose

The Chef de Partie manages a designated section of the Main Kitchen, 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 smooth daily kitchen operations. Reports to the Head Chef.

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 (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.