Emirates Palace Mandarin Oriental, Abu Dhabi is looking for a Chef De Partie to join our Culinary team.
Are you a master of craft? Do you thrive in a team that succeeds together, demonstrating integrity and respect while acting responsibly? Do you embrace a growth mindset? We invite you to become a fan of the exceptional.
Mandarin Oriental is the award-winning owner and operator of some of the most luxurious hotels, resorts and residences located in prime destinations around the world, with a strong development pipeline. Increasingly recognized for creating some of the world’s most sought-after properties, the Group provides legendary service inspired by Asian heritage whilst representing the very cutting-edge of luxury experiences.
Emirates Palace Mandarin Oriental, Abu Dhabi is the definition of an unrivalled Arabian fantasy. From a 1.3km pristine private beach, landscaped pools and a private marina overlooking a natural bay, the hotel is located in the heart of Abu Dhabi and perfect for a once-in-a-lifetime holiday or for events and meetings that make a statement, with some of the city’s largest hotel conference centres. Emirates Palace, Abu Dhabi offers award-winning 5-star luxury hospitality and authentic local experiences with 390 luxurious rooms and suites along with award-winning culinary cuisines.

• Dishes are prepared, cooked, and served according to the restaurant’s menu.
• Communication with guests and internal customers is politely and they display courtesy.
• Any difficulties, guest or internal customer comment and other relevant information is communicated to their superior.
• Effective employee working relationships are established and maintained.
• Familiarity with property safety, first aid and fire and emergency procedures are maintained and operation of equipment is handled safely and sensibly.
• HACCP is implemented and practiced.
• Follows proper uniform procedures consistently.
• Demonstrates a good sense of aesthetics, decorating and producing food products within the quality standard guidelines established by the hotel.
• Works closely with standard recipes and presentations to maintain the established quality level of the kitchen.
• Assists in the production and maintaining of par stocks of meat, vegetables, dry store, etc. as determined by the Sous Chef.
• Supports the training and development of subordinates, particularly to their development and training process.
• Capable of assuming the responsibilities of the Jr. Sous Chef in his absence.
• The ability to work neatly and clean, keeping work areas and walk-ins in accordance with sanitary standards.
• Cultivate and maintains a cooperative working relationship with fellow employees.
• Responds appropriately in any hotel emergency or safety situation.
• Prepares and submits food production checklist and inventory reports