Chef de Partie

Join the dedicated team at The First Collection Business Bay, where hospitality meets opportunity in the heart of Dubai's lively Business Bay district. An inviting haven that blends sophistication with down-to-earth charm, The First Collection Business Bay delivers bespoke experiences, placing comfort and ease at the forefront of each guest experience. 

Featuring 437 stylish guestrooms and suites, The First Collection Business Bay offers the perfect base for business and leisure travellers to explore the City of Dreams. With distinctive dining choices and recreational amenities, such as a fully equipped gym, an inviting spa, and a rooftop pool, our immersive offerings aim to transcend traditional stays. Additionally, guests have exclusive access to Soluna Restaurants and Beach Club on The Palm Jumeirah, making The First Collection Business Bay a dynamic and contemporary part of The First Group's expanding portfolio of upscale lifestyle hotels.

As part of our team, you'll be immersed in an environment where sustainability is key, and every day brings new opportunities for growth and development. 

Job Summary:

As the Chef de Partie, you will be assisting the Senior Chefs to oversee the food preparation of the junior staff under your supervision, ensuring the standard of the recipes and portions in the dishes prepared, overlook that proper storage, cooking, reheating, defrosting and labelling procedures of all food items are being followed adhering to all Company and brand standards and the Dubai Municipality Health and Safety requirements, making sure the kitchen is clean, well maintained and organized at all times. The Chef de Partie position requires the training of junior chefs and always lead by example, so great multitasking abilities whilst performing regular duties will be expected from you.

JOB DUTIES

• Lead and mentor junior kitchen staff, ensuring high standards and consistency.
• Assist Senior Chefs with menu tastings and event planning.
• Oversee food preparation, cooking, and presentation to maintain quality, portioning, and plating standards.
• Train and supervise junior chefs, ensuring clear communication and efficiency.
• Maintain kitchen cleanliness, hygiene, and food safety compliance.
• Manage inventory, report shortages, and check ingredient quality.
• Monitor kitchen equipment, report maintenance issues, and ensure proper use of resources.
• Uphold company policies, teamwork, and professionalism in all interactions.
• Assist with additional kitchen tasks as required.

• Experience as a Chef de Partie in a hotel setting is an advantage.
• A strong understanding of cooking techniques and presentation styles. 
• The ability to lead a team and manage day to day kitchen operations. 
• Expert in food safety & sanitation.