Summary
Accor is seeking a Chef de Partie for the cold kitchen at Novotel Dubai Al Barsha in Dubai. The role leads the garde manger station, prepares cold dishes and appetizers, develops menus, and oversees food quality, safety, inventory, and costs. The successful candidate will mentor junior kitchen staff and coordinate with the wider culinary team. Applicants should have 3–5 years of professional cold-kitchen experience, including at least 2 years in a supervisory or lead role, formal culinary training, and fluency in English.
The posting
As published on accor.com. Pulled from the employer's site and shown as they wrote it.
Company Description
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WHY WORK FOR ACCOR?
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By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/
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Job Description
We are seeking an experienced and innovative Chef de Partie (Cold Kitchen) to lead our garde manger station in Novotel Dubai Al Barsha, United Arab Emirates. In this leadership role, you will oversee the cold kitchen operations, manage a team of culinary professionals, and ensure the consistent delivery of exceptional cold dishes, appetizers, and charcuterie items that exceed our guests' expectations. You will be responsible for maintaining the highest standards of quality, presentation, and food safety while driving culinary excellence and fostering a collaborative kitchen environment. This position offers an outstanding opportunity to showcase your expertise, mentor emerging talent, and contribute to our organization's culinary vision.
- Lead and supervise the cold kitchen station, ensuring efficient workflow and timely service during all service periods
- Develop, create, and refine cold kitchen menus and seasonal specials that reflect contemporary culinary trends and organizational standards
- Prepare and execute cold dishes, salads, appetizers, charcuterie, and garde manger items with precision and artistic presentation
- Mentor, train, and develop junior kitchen staff, providing constructive feedback and fostering a culture of continuous improvement
- Maintain and organize the cold kitchen station, ensuring all tools, equipment, and ingredients are properly stored, accessible, and maintained
- Execute advanced knife cuts and food preparation techniques, setting the standard for consistency and quality across all dishes
- Monitor food quality, temperature, and freshness throughout service, implementing corrective actions when standards are not met
- Manage inventory, analyze food costs, and optimize ingredient usage to support organizational profitability goals
- Establish and enforce rigorous food safety, sanitation, and hygiene protocols, conducting regular station audits and staff training
- Collaborate with executive chefs, sous chefs, and kitchen team members to ensure seamless coordination and exceptional service delivery
- Receive, inspect, and store ingredients, managing supplier relationships and communicating stock requirements to management
- Analyze performance metrics, track kitchen productivity, and implement process improvements to enhance operational efficiency
- Stay current with culinary innovations, international cuisines, and contemporary plating techniques to inspire menu development
- Support the organization's commitment to sustainability and responsible sourcing practices in cold kitchen operations
Qualifications
- Proven experience (minimum 3-5 years) working in a professional cold kitchen or garde manger station, with at least 2 years in a supervisory or lead role
- Advanced knowledge of cold food preparation techniques, including salad preparation, charcuterie, pâtés, terrines, and appetizer assembly
- Exceptional knife skills and advanced proficiency with kitchen equipment, tools, and specialized cold kitchen machinery
- Comprehensive understanding of food safety, sanitation, hygiene standards, and HACCP principles
- Demonstrated ability to work efficiently under pressure while maintaining consistently high quality standards and attention to detail
- Strong organizational, time management, and prioritization skills with the ability to manage multiple tasks simultaneously
- Excellent leadership, mentoring, and interpersonal communication abilities
- Physical stamina to stand for extended periods and perform repetitive tasks in a fast-paced kitchen environment
- Proven commitment to consistent, artistic plating and presentation standards
- Ability to follow recipes precisely while demonstrating creativity and innovation in dish development
- Experience with food costing, budgeting, and inventory management systems
- Knowledge of international cuisines and contemporary culinary trends
- Culinary certification or formal culinary training from a recognized institution
- Experience in fine dining, upscale restaurant, or high-volume hospitality environments
- Proficiency in analyzing performance data and implementing process improvements
- Ability to adapt quickly to changing priorities while maintaining resilience and a positive attitude
- Fluency in English; additional language skills are advantageous in our multicultural Dubai environment