Job Title: Chef de Partie – Hot Kitchen
Location: Fujairah
Department: Kitchen
Reports To: Executive Chef / Restaurant Manager

JOB SUMMARY:

We are seeking a skilled and passionate Chef de Partie (CDP) – Hot Kitchen to join our culinary team. The ideal candidate will be responsible for managing a specific section of the hot kitchen, ensuring high-quality preparation, cooking, and presentation of dishes. You will work closely with the Sous Chef to maintain consistency, cleanliness, and efficiency during service.

REQUIREMENTS:

• Proven experience as a Chef de Partie or Demi Chef in a hot kitchen environment (restaurant, hotel, or catering).
• Strong knowledge of cooking methods, kitchen equipment, and food safety standards.
• Excellent time management and ability to work efficiently under pressure.
• Team leadership skills and ability to train junior team members.
• Flexibility to work in shifts, weekends, and holidays as required.

PREFERRED QUALIFICATIONS:

• Culinary diploma or equivalent certification.
• Experience with international cuisine or themed menus (e.g., grills, Mediterranean, continental, or Arabic).
• Previous work in high-volume kitchens or concept-driven restaurants (e.g., sports bars, lounges).

• Manage and execute the preparation and cooking of dishes in the hot kitchen section (grill, sauté, fry, etc.).
• Ensure food is prepared according to recipes, portion control, and presentation standards.
• Supervise and train junior kitchen staff (commis, demi chefs) within your section.
• Maintain cleanliness, hygiene, and organization of the assigned section at all times.
• Ensure all food is prepared and served in a timely manner, especially during peak service hours.
• Monitor and control inventory levels, reduce wastage, and ensure proper stock rotation.
• Collaborate with the Sous Chef to create specials and seasonal menus.
• Adhere strictly to food safety, HACCP, and health & safety standards.
• Report equipment issues or shortages promptly to the Sous Chef or kitchen management.
• Take part in daily briefings, kitchen meetings, and training sessions as required.