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

• 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 efficientl