Chef de Partie at Accor

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

Full Time

Start Date

Immediate

Expiry Date

06 May, 26

Salary

0.0

Posted On

05 Feb, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Skills, Food Safety, HACCP Standards, Meal Planning, Bulk Food Production, Portion Control, Supervision, Cost Control, Inventory Management, Team Coordination, Communication, Training, Hygiene Standards, Kitchen Cleanliness, Emergency Procedures, Service Mindset

Industry

Hospitality

Description

Company Description Established in 2000 in Turkey, Rixos pioneers the ‘ALL Inclusive, ALL Exclusive’ concept, inviting guests to discover a world of possibilities, with luxurious stays, inclusive of culinary delights from around the globe, live entertainment, daily sports, and fitness activities, sensorial spa and wellness journeys and fun-filled kids and teens activities. Each Rixos property presents a unique experience inspired by local culture, global influences, and our Turkish heritage, all within a setting of unparalleled luxury. Job Description (Chef de Partie – Team Members’ Cafeteria) Kitchen Operations & Food Preparation Supervise and actively participate in the preparation and service of staff meals Prepare mise en place and ensure timely meal production for staff dining Ensure food quality, freshness, correct preparation techniques, and proper storage Control portioning, presentation, and consistency of staff meals Ensure hot and cold dishes are served at correct temperatures Observe and taste food during preparation to maintain standards Prepare special dietary meals when required Hygiene, Safety & Standards Enforce high standards of personal hygiene, grooming, and kitchen cleanliness Ensure compliance with food safety, HACCP, and health & safety standards Maintain cleanliness of kitchen equipment, utensils, work areas, and storage Follow fire safety and emergency procedures Ensure proper handling and use of kitchen tools and equipment Inventory, Cost Control & Administration Prepare daily food, dry store, and kitchen requisitions Monitor stock levels, inventory turnover, and food rotation (FIFO) Control food costs and minimize wastage Ensure compliance with cost control policies and operational budgets Assist in monitoring consumption, forecasts, and resource planning Team Supervision & Coordination Supervise, guide, and allocate tasks to Demi Chefs and Commis Chefs Prepare duty rosters in coordination with the Sous Chef Assign responsibilities and monitor staff performance regularly Provide on-the-job training and support to kitchen team members Service Quality & Staff Satisfaction Ensure consistent quality, taste, and nutritional balance of staff meals Handle staff feedback or meal-related concerns professionally Maintain effective communication with other departments to support staff dining operations Service Mindset & Engagement Respond professionally to staff feedback or concerns related to meals Maintain effective communication with People & Culture and operational departments Support special meal requirements and operational needs when required General Responsibilities Carry out instructions from the Sous Chef or Chef de Cuisine with accuracy and efficiency Support special projects, production periods, or additional duties as assigned Act as a role model for professionalism, accountability, and Rixos service culture Adhere to company policies and internal standards at all times Qualifications Culinary school diploma or equivalent qualification Minimum 3–5 years’ experience in a similar role, preferably in a hotel staff cafeteria, employee dining, or high-volume kitchen Good knowledge of food safety, hygiene, and HACCP standards Experience in staff meal planning, bulk food production, and portion control Ability to supervise and support junior kitchen team members Strong understanding of cost control, food wastage reduction, and inventory management Well-organized, reliable, and able to work efficiently in a fast-paced environment Team-oriented with a positive, service-driven attitude Flexible to work shifts as per operational requirements Job-Category: Culinary Job Type: Permanent Job Schedule: Full-Time

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Responsibilities

The Chef de Partie will supervise and participate in the preparation and service of staff meals, ensuring food quality and compliance with safety standards. They will also manage inventory, control food costs, and provide training and support to junior kitchen staff.