Chef de Partie

Key Responsibilities

• Lead a specific kitchen section, ensuring smooth operations during service.
• Prepare and cook authentic Taiwanese dishes with precision, including stir-fry, braised dishes, noodle varieties, and dumplings.
• Demonstrate mastery in wok cookery, ensuring consistent flavors, textures, and presentation.
• Craft, fold, and cook dumplings with attention to tradition and detail.
• Collaborate with senior chefs to contribute to menu development and seasonal specials.
• Apply knowledge of broader Asian cuisines to bring versatility and balance to the menu.
• Train and support junior chefs, ensuring high standards across prep and service.
• Maintain strict hygiene, cleanliness, and food safety practices at all times.
• Monitor portion control, minimize waste, and uphold consistency in every dish.

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Requirements

• Proven experience as a Chef de Partie or strong Demi Chef background in Asian or Taiwanese cuisine.
• Skilled in wok cooking and traditional dumpling preparation.
• Strong understanding of Taiwanese food culture with working knowledge of other Asian cuisines (Chinese, Japanese, Korean, Southeast Asian).
• Ability to work efficiently under pressure in a fast-paced environment.
• Creative mindset with attention to detail in taste and presentation.
• Strong communication, teamwork, and leadership skills.
• Flexibility to work varied shifts, including evenings, weekends, and holidays.

Job Type: Full-time
Pay: AED3,500.00 - AED4,000.00 per mont

• Lead a specific kitchen section, ensuring smooth operations during service.
• Prepare and cook authentic Taiwanese dishes with precision, including stir-fry, braised dishes, noodle varieties, and dumplings.
• Demonstrate mastery in wok cookery, ensuring consistent flavors, textures, and presentation.
• Craft, fold, and cook dumplings with attention to tradition and detail.
• Collaborate with senior chefs to contribute to menu development and seasonal specials.
• Apply knowledge of broader Asian cuisines to bring versatility and balance to the menu.
• Train and support junior chefs, ensuring high standards across prep and service.
• Maintain strict hygiene, cleanliness, and food safety practices at all times.
• Monitor portion control, minimize waste, and uphold consistency in every dish