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.

Job Summary:

We are seeking a talented and passionate Chef de Partie to join our kitchen team at [Hotel Name]. The Chef de Partie will oversee a specific section of the kitchen, ensuring that dishes are prepared to the highest standards of quality and presentation. This position offers an excellent opportunity to work in a fast-paced, high-end environment, supporting the culinary team in creating memorable dining experiences for our guests.

JOB DUTIES

• Take charge of a specific section, ensuring smooth and efficient operation.
• Prepare, cook, and plate food according to the hotel’s menu specifications, maintaining consistency and quality in every dish.
• Assist in managing inventory for the assigned section, ensuring proper stock levels and minimizing waste.
• Work closely with other chefs and kitchen staff, maintaining effective communication and coordination to ensure kitchen operations run smoothly.
• Adhere to all health and safety regulations, ensuring cleanliness and hygiene in the kitchen at all times.
• Support junior chefs and kitchen staff, helping to train and develop their skills.
• Collaborate with the Sous Chef and Executive Chef in creating and testing new dishes, contributing to menu planning.
• Monitor the quality of dishes served, ensuring that all food leaving the kitchen meets the hotel’s standards for presentation, taste, and portion size.
• Accommodate dietary restrictions or special guest requests in a timely and efficient manner.

• Proven experience as a Chef de Partie or in a similar role within a hotel kitchen environment.
• Strong knowledge of food preparation and cooking techniques.
• Excellent leadership, communication, and organizational skills.
• Ability to work under pressure in a fast-paced, high-volume environment.
• A keen eye for detail, with a focus on delivering high-quality food.
• Knowledge of food safety standards and kitchen hygiene practices.
• Culinary degree or equivalent professional training is a plus.