Chef de Partie - Staff Cafeteria at Minor International

Abu Dhabi, Abu Dhabi, United Arab Emirates -

Full Time

Start Date

Immediate

Expiry Date

08 May, 26

Salary

0.0

Posted On

07 Feb, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Bulk Cooking, Culinary Practices, Leadership, Interpersonal Skills, Teamwork, Customer Service, Attention to Detail, Operational Efficiency, Hygiene Standards, Cost Control, Food Safety, Meal Presentation, Supervision, Guidance

Industry

Hospitality

Description

Company Description A luxury hospitality brand for modern travellers, Anantara connects guests to genuine places, people and stories through personal experiences and providing heartfelt hospitality in the world’s most exciting destinations. From pristine islands and tropical beaches to cosmopolitan cities, tranquil deserts and lush jungles, Anantara welcomes guests for journeys rich in discovery. Job Description Members of the Kitchen Department are responsible for ensuring that all colleagues dining in the Staff Cafeteria are provided with nutritious, well-prepared, and consistently high-quality meals that support employee wellbeing and satisfaction. The kitchen team plays an important role in maintaining operational efficiency, hygiene standards, and cost control while delivering timely food service to all departments. A Chef de Partie – Staff Cafeteria is responsible for overseeing food preparation and production within their assigned section of the staff kitchen. This includes ensuring meals are prepared according to approved menus, portion standards, and food safety requirements. The role requires strong knowledge of bulk cooking, staff catering operations, and general culinary practices. The successful candidate must be well-organized, able to work efficiently in a fast-paced environment, and capable of maintaining consistency in quality and presentation. A Chef de Partie must be able to supervise and guide commis chefs and kitchen attendants within their section, while also following instructions and standards set by the Sous Chef and Executive Chef. Qualifications • Bachelor’s Degree or any culinary degree • Must have worked at least one year as a Chef de Partie in Hotels and Restaurants • Excellent leadership and interpersonal skills • Strongly committed to teamwork and customer service • Eye for detail to achieve operational excellence Additional Information Filipino nationality preferred Remote location Company Location: Desert Islands Resort & Spa by Anantara

Responsibilities

The Chef de Partie is responsible for overseeing food preparation and production within their assigned section of the staff kitchen. This includes ensuring meals are prepared according to approved menus, portion standards, and food safety requirements.