Summary
The First Group Hospitality is a hotel management company that operates hotels, residences, and restaurants. The Chef de Partie manages an assigned kitchen section and prepares, cooks, and presents food to the required quality and hygiene standards. Duties include organizing mise en place, monitoring stock and food safety, and guiding junior team members. The role is based in Abu Dhabi and requires professional kitchen experience, culinary training, and flexibility to work evenings, weekends, and public holidays.
The posting
As published on tfghospitality.com. Pulled from the employer's site and shown as they wrote it.
Overview
The First Group Hospitality is a Dubai-headquartered, full-service hospitality management company specialising in hotel operations, asset management, and F&B strategy. With a team of industry veterans and a proven track record, the company delivers tailored solutions that enhance efficiency, optimise revenue, and maximise asset value for investors and hotel owners.
As a trusted third-party hotel management provider, The First Group Hospitality partners with leading global brands to drive operational excellence and long-term profitability, thanks to expertise spanning property performance optimisation, cost management, and guest experience enhancement. Beyond management, The First Group Hospitality develops and operates a dynamic portfolio of upscale hotels, residences, and award-winning restaurants, creating high-value hospitality assets that stand out in the market.
For more information, visit tfghospitality.com
Job Description
The Chef de Partie is responsible for managing an assigned kitchen section and ensuring the preparation, cooking, and presentation of food meet the highest standards of quality, consistency, hygiene, and service within an exclusive luxury destination.
The role provides direction to junior kitchen team members, maintains efficient section operations, and supports the wider culinary team in delivering exceptional food for regular service, private functions, events, and special occasions.
Key Responsibilities
- Manage the daily operation of the assigned kitchen section.
- Prepare, cook, and present food according to approved recipes, menus, preparation methods, and presentation standards.
- Organize and complete mise en place before each service period.
- Coordinate the work of Demi Chefs de Partie, Commis, and Kitchen Assistants assigned to the section.
- Provide training, guidance, supervision, and feedback to junior team members.
- Monitor the quality, freshness, preparation, cooking, portioning, temperature, and presentation of all food produced by the section.
- Ensure the section is adequately stocked with ingredients, equipment, utensils, and supplies.
- Complete stock checks, requisitions, and usage records accurately.
- Follow correct food-storage, labeling, dating, stock-rotation, and temperature-control procedures.
- Assist with menu preparation, recipe development, tastings, and product evaluation when required.
- Support the preparation and execution of food for regular service, private functions, events, and special requests.
- Maintain a clean, organized, and efficient workstation throughout preparation and service.
- Ensure all food-preparation and cooking activities comply with food-safety, hygiene, sanitation, and workplace-safety requirements.
- Clean and sanitize workstations, utensils, equipment, and preparation areas after use.
- Operate kitchen equipment safely and report defects or maintenance concerns promptly.
- Minimize food waste and ensure responsible use of ingredients, equipment, and supplies.
- Communicate effectively with the Sous Chef, Executive Chef, and other kitchen sections.
- Coordinate with Food and Beverage, Kitchen Stewarding, Stores, Maintenance, and other departments as required.
- Assist with monitoring team attendance, performance, discipline, and compliance with kitchen procedures.
- Maintain discretion and professionalism when working in guest-facing or private-service areas.
- Attend briefings, training sessions, tastings, and departmental meetings.
- Perform other reasonable duties assigned by the Sous Chef, Executive Chef, or management.
Desired Skill & Expertise
- Culinary qualification, certificate, diploma, or equivalent professional training.
- Previous experience as a Chef de Partie, Demi Chef de Partie, or in a similar professional kitchen role.
- Experience in either hot and cold kitchen, pastry, or butchery would be an advantage.
- Strong knowledge of food preparation, cooking techniques, kitchen equipment, food presentation, and portion control.
- Good understanding of food-safety, hygiene, sanitation, storage, and temperature-control procedures.
- Experience supervising, training, or guiding junior kitchen team members.
- Ability to manage an assigned section efficiently during busy service periods.
- Strong organizational, communication, and time-management skills.
- Ability to maintain consistent standards while working under pressure.
- Physically fit and able to stand for extended periods.
- Ability to work flexible hours, including evenings, weekends, public holidays, and busy service periods.