Chef De Partie

Over the past two decades, The First Group has forged a reputation as one of the hospitality industry’s leading innovators, providing groundbreaking investment opportunities to clients and partners, while delivering exceptional, memorable experiences to hotel and leisure guests. Our corporate ethos and unique vision for the future of hospitality is encapsulated in our fast-growing portfolio of award-winning hotels and residences, exciting F&B outlets and lifestyle venues, and delivered through our array of complementary third-party hotel and asset management services.

Core to our vision for the future of hospitality is The First Collection, our award-winning hotel brand that reflects the rich culture, innovative spirit, and unparalleled refinement for which Dubai is famous for.The First Collection’s urban lifestyle resorts, situated in prime locations across Dubai, are renowned for their unique blend of world-class hospitality and modern flair, as well as their cutting-edge guest facilities and services, which include exclusive access to the stunning Soluna Restaurants and Beach Club, located on the world-famous Palm Jumeirah.

Every hotel in our fast-growing portfolio reflects our ambition to capture the essence of urban living, blending it seamlessly with the tranquillity of a serene getaway.

The First Collection echoes the city’s heartbeat, ensuring all our guests are made to feel a part of the magnificent tapestry of Dubai, the world’s most exciting metropolis.

We are seeking a skilled and passionate Chef de Partie to join the culinary team. The Chef de Partie will be responsible for managing a specific section of the kitchen, preparing high-quality food, maintaining kitchen standards, and ensuring the smooth operation of their designated station. This position requires strong culinary expertise, attention to detail, and the ability to work efficiently in a fast-paced environment. 

Key Responsibilities:

• Prepare, cook, and present dishes within your designated section (e.g., grill, sauce, pastry, etc.) to the highest standards.
• Follow recipes, portion control, and presentation guidelines to ensure consistency and quality in every dish.
• Ensure all food is prepared and cooked in a timely manner while maintaining the quality and taste expected by the hotel.
• Manage and oversee the daily operations of your section, ensuring cleanliness, order, and proper stock levels.
• Supervise and train junior kitchen staff and commis chefs, providing guidance on techniques and standards.
• Ensure your section is ready for service, with all necessary tools, ingredients, and equipment in place.
• Adhere to all food safety, hygiene, and health regulations, including the proper handling, storage, and disposal of food.
• Monitor and ensure the cleanliness of kitchen areas and equipment.
• Follow strict guidelines on allergen control and food labeling.
• Assist the Head Chef and Sous Chef with menu planning, food costing, and developing new dishes.
• Provide input and suggestions for new menu items or improvements to existing ones.
• Ensure any special dietary requirements, allergies, or guest preferences are accommodated.
• Monitor the quality of food being prepared and served from your section to maintain the highest standards.
• Taste and evaluate dishes to ensure the correct flavors, textures, and temperatures are achieved.
• Address any issues regarding food quality or presentation immediately and report to the Sous Chef or Head Chef.
• Assist in the ordering and stock control of food and ingredients within your section.
• Monitor stock levels and assist with inventory checks to prevent wastage and ensure cost control.
• Maintain proper storage procedures to ensure the freshness and quality of ingredients.
• Work closely with other kitchen staff, ensuring effective communication during service to ensure efficient food delivery.
• Assist with the smooth operation of the kitchen, supporting colleagues when needed.

• Culinary diploma or equivalent formal cooking training is preferred.
• Previous experience in a similar position (Chef de Partie or line cook) within a hotel, restaurant, or high-volume kitchen.
• Experience in managing a kitchen section, with knowledge of various cooking methods, techniques, and kitchen equipment.
• Strong culinary skills with a good understanding of modern cooking techniques and food preparation.
• Ability to work efficiently under pressure in a fast-paced environment.
• Strong organizational and time management skills.
• Excellent attention to detail and a passion for quality food.
• Ability to work well in a team.