Chef de Partie - Cold Kitchen at Minor International

Dubai, Dubai, United Arab Emirates -

Full Time

Start Date

Immediate

Expiry Date

27 May, 26

Salary

0.0

Posted On

26 Feb, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Cold Kitchen Operations, Food Preparation, Food Safety Standards, Menu Innovation, Inventory Management, Plating Presentation, Team Leadership, Time Management, Problem Solving, Food Costing, Hygiene Protocols, Recipe Adherence, Service Coordination, Mentoring

Industry

Hospitality

Description

Company Description Discover two dynamic and distinguished properties located on the iconic Palm Jumeirah in Dubai. Both parts of the renowned Minor Hotel Group, NH Collection Dubai the Palm and Dukes the Palm, Dubai Hotel offer a unique blend of vibrant hospitality, global standards, and local character. NH Collection Dubai The Palm A vibrant addition to Dubai’s hospitality scene, NH Collection Dubai the Palm is set on the exclusive West Beach and offers seamless access to Nakheel Mall and other major city attractions such as Burj Khalifa, Dubai Marina, and Dubai Mall. This 14-storey contemporary hotel features: 227 chic guest rooms and suites 306 stylish serviced apartments A sunset-facing rooftop infinity pool with a sophisticated lounge and bar A lively sports bar, soon to be one of Dubai’s favorite social hotspots Infused with energetic charm and modern elegance, NH Collection Dubai the Palm is redefining contemporary luxury on the Palm. Job Description We are seeking an experienced and passionate Chef de Partie - Cold Kitchen to join our dynamic culinary team in Dubai, United Arab Emirates. In this role, you will take ownership of the cold kitchen operations, showcasing your expertise in preparing and presenting exceptional cold dishes while maintaining the highest standards of quality and food safety. This is an excellent opportunity to contribute your culinary skills, innovative ideas, and collaborative spirit to a thriving hospitality organization. Prepare and present cold dishes, including salads, appetizers, charcuterie, and desserts, in accordance with established recipes and the organization's quality standards Ensure all food items are prepared to precise specifications and maintained at appropriate temperatures to guarantee food safety and quality Collaborate with the Head Chef and Sous Chef to develop, innovate, and update the cold kitchen menu, incorporating seasonal and fresh ingredients Manage cold kitchen inventory levels effectively, including ordering, receiving, and organizing supplies and ingredients to minimize waste Maintain a clean, organized, and hygienic workspace at all times, adhering strictly to all health, safety, and food handling regulations Coordinate seamlessly with other kitchen staff to ensure smooth service flow and efficient operations during peak service periods Analyze portion sizes and food costing to optimize profitability while maintaining quality standards Train, mentor, and support junior kitchen staff and apprentices, providing constructive guidance on food preparation techniques and kitchen procedures Monitor plating presentation and consistency to ensure every dish meets the organization's visual and taste standards Respond proactively to challenges and adapt quickly to changing service demands while maintaining composure under pressure Qualifications Bachelor's Degree in Culinary Arts or equivalent culinary qualification Minimum 1 year of professional experience as a Demi Chef in hotels and restaurants Proven expertise in cold kitchen operations, including salad preparation, appetizer assembly, and dessert plating Strong knowledge of food safety standards, hygiene protocols, and health regulations Excellent leadership and interpersonal skills with the ability to motivate and guide team members Exceptional attention to detail and commitment to operational excellence Strong time management and problem-solving abilities with proficiency in food costing and inventory management Creative mindset with enthusiasm for menu innovation and adaptability in a fast-paced environment Flexibility to work varied shifts, including evenings, weekends, and holidays as required Company Location: NH Collection Dubai The Palm

Responsibilities

The Chef de Partie will be responsible for taking ownership of cold kitchen operations, including preparing and presenting exceptional cold dishes like salads, appetizers, charcuterie, and desserts according to quality standards. This role also involves managing inventory, maintaining hygiene, collaborating on menu updates, and training junior staff.