The First Collection Waterfront is an upscale hotel situated in Dubai's vibrant Business Bay district, amidst the picturesque Dubai Canal, providing effortless access to world-famous attractions, entertainment, and renowned dining establishments.
Featuring 327 welcoming guest rooms, with many boasting canal-side views, stays at The First Collection Waterfront serve as retreats for business and leisure travellers alike. Top-tier guest facilities and services include a fully equipped gym, peaceful spa, rooftop swimming pool, and an array of signature dining options. Guests get exclusive access to our Mediterranean inspired, Soluna Restaurants and Beach Club, located on the world-famous Palm Jumeirah, ensuring a seamless blend of city exploration and a beachside retreat.
Join our dynamic team committed to delivering exceptional hospitality experiences and unlock endless opportunities for professional growth with The First Collection Waterfront.
As the Chef de Partie, you will be assisting the Senior Chefs to oversee the food preparation of the junior staff under your supervision, ensuring the standard of the recipes and portions in the dishes prepared, with a particular focus on sushi preparation and presentation. You will ensure that proper storage, cooking, reheating, defrosting and labelling procedures of all food items are followed, adhering to all Company and brand standards and the Dubai Municipality Health and Safety requirements. You will make sure the kitchen is clean, well maintained and organized at all times. The Chef de Partie position requires training of junior chefs and always leading by example, so great multitasking abilities whilst performing regular duties will be expected from you.
JOB DUTIES
- Lead and mentor junior kitchen staff, ensuring high standards and consistency.
- Assist Senior Chefs with menu tastings and event planning.
- Oversee food preparation, cooking, and presentation to maintain quality, portioning, and plating standards.
- Prepare, roll, and present sushi dishes with precision and creativity, ensuring authenticity and quality.
- Monitor freshness, slicing, and handling of raw fish and other sushi ingredients to meet food safety standards.
- Train and supervise junior chefs, ensuring clear communication and efficiency.
- Maintain kitchen cleanliness, hygiene, and food safety compliance.
- Manage inventory, report shortages, and check ingredient quality.
- Monitor kitchen equipment, report maintenance issues, and ensure proper use of resources.
- Uphold company policies, teamwork, and professionalism in all interactions.
- Assist with additional kitchen tasks as required.
- Experience as a Chef de Partie in a hotel setting is an advantage.
- Proven expertise in sushi preparation, rolling, slicing, and presentation.
- A strong understanding of cooking techniques and presentation styles.
- The ability to lead a team and manage day-to-day kitchen operations.
- Expert in food safety & sanitation.
