Chef de Partie at Accor

Ras Al Khaimah, Ras al-Khaimah, United Arab Emirates -

Full Time

Start Date

Immediate

Expiry Date

09 Mar, 26

Salary

0.0

Posted On

09 Dec, 25

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Techniques, Food Preparation, Food Safety, Menu Planning, Inventory Management, Cost Control, Communication Skills, Leadership Skills, Organizational Skills, Multitasking, Team Collaboration, Detail-Oriented, Customer Focus, Hygiene Standards, Culinary Trends, Stamina

Industry

Hospitality

Description

Company Description We are thrilled to unveil the upcoming launch of our newest all-inclusive luxury lifestyle destination in Ras Al-Khaimah. As we prepare to open doors to this exceptional property, we are seeking visionary managers to join our founding team. This is a rare opportunity to shape the guest journey from the ground up. If you are passionate about excellence, inspired by innovation, and driven to lead with purpose, we invite you to be part of this transformative chapter. Job Description We are seeking a talented and experienced Chef de Partie to join our culinary team in Ras Al-Khaimah, United Arab Emirates. As a key member of our kitchen staff, you will be responsible for overseeing a specific section of the kitchen, ensuring high-quality food preparation, and maintaining excellent standards of hygiene and safety. Manage and coordinate activities within a designated section of the kitchen Prepare, cook, and present dishes according to menu specifications and quality standards Supervise and train junior kitchen staff in your section Ensure compliance with food safety regulations and maintain a clean, organized work environment Assist in menu planning and development, incorporating seasonal ingredients and culinary trends Collaborate with the Sous Chef and Executive Chef to maintain consistency in food quality and presentation Monitor and control food costs, minimizing waste and optimizing ingredient usage Participate in inventory management and stock rotation Maintain excellent communication with front-of-house staff to ensure smooth service operations Contribute to the continuous improvement of kitchen processes and procedures Adapt to changing priorities and handle high-pressure situations efficiently Qualifications Minimum of 5 years of experience as a Chef de Partie or in a similar role, preferably in a luxury hotel environment Strong working knowledge of ingredients, products, and international cuisine Expertise in various culinary techniques and food preparation methods Food Hygiene and Safety certification Accreditation from a recognized Culinary School (preferred) Excellent communication and leadership skills Proficiency in kitchen management software and basic computer applications (Excel, Word, Outlook) Strong organizational skills with the ability to multitask and prioritize effectively Physical stamina and ability to work long hours in a fast-paced environment Flexibility to work various shifts, including weekends and holidays Demonstrated inventory management and cost control skills Menu planning and development experience Customer-focused mindset with a commitment to delivering exceptional guest experiences Ability to work collaboratively in a team environment Detail-oriented with a focus on maintaining high standards of quality and consistency Additional Information What awaits you... The opportunity to join an international and innovative and fast-growing group, committed not only to building new hotels, but to creating a global brand. The ability to challenge the norm and work in an environment that is both creative and rewarding. Be part of a team that is very passionate about creating great hospitality experiences and exploring new locations with every opportunity. A competitive package and plenty of development opportunities.

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Responsibilities

The Chef de Partie will manage and coordinate activities within a designated section of the kitchen, ensuring high-quality food preparation and compliance with hygiene standards. They will also supervise junior staff, assist in menu planning, and collaborate with senior chefs to maintain food quality.