Chef de Partie - Arabic Cuisine

Ciel Dubai Marina, Vignette Collection is a lifestyle luxury hotel located in the Dubai Marina district of Dubai, United Arab Emirates. Standing at 377 meters, Ciel is the tallest hotel in the world boasting 1,004 guestrooms featuring floor-to-ceiling panoramic glass windows, eight dining destinations, three outdoor swimming pools including one of the world's highest infinity pools, a luxury spa, and a state-of-the-art gymnasium.

Designed by award-winning architects Norr, the skyscraper is a global symbol of modern engineering and luxury. Ciel is strategically located at the gateway to Dubai Marina, offering direct access to key tourist attractions, beaches, retail centres, and transport networks. The property was developed by The First Group, a renowned UAE-based global property investment firm and is part of IHG Hotels & Resorts’ Vignette Collection. Discover more at https://www.vignettecollectionhotels.com/cieldubai. 

About The First Group Hospitality 

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 

The Chef de Partie – Arabic Cuisine is responsible for preparing, cooking, and presenting authentic Arabic dishes according to hotel standards, recipes, and food-safety regulations. The position manages the assigned kitchen section and supports the Sous Chef and Executive Chef in delivering high-quality food and excellent guest satisfaction.

Key responsibilities

• Prepare and cook Arabic dishes such as mezze, grills, tagines, soups, rice dishes, breads, and traditional desserts.
• Manage and organize the assigned Arabic cuisine section.
• Follow standardized recipes, portion sizes, and presentation guidelines.
• Ensure all ingredients are fresh, properly stored, and prepared on time.
• Maintain high standards of taste, quality, and consistency.
• Monitor cooking temperatures and food presentation.
• Follow HACCP, hygiene, and health-and-safety procedures.
• Check stock levels and inform the Sous Chef of shortages.
• Reduce food waste and support effective cost control.
• Assist with buffet services, banquets, weddings, and à la carte operations.
• Guide and train Commis Chefs and kitchen assistants.
• Maintain cleanliness and organization of the workstation and equipment.
• Coordinate with other kitchen sections to ensure smooth service.
• Support menu development and introduce regional Arabic specialties when required.

• Culinary qualification, such as a Diploma or Certificate in Professional Cookery, Culinary Arts, or Hospitality
• Strong knowledge of food preparation, cooking techniques, and kitchen operations
• Expertise in managing a specific kitchen section, such as pastry, sauces, grill, larder, or vegetables
• Ability to prepare dishes consistently according to hotel recipes and presentation standards
• Good knowledge of international cuisine and current food trends
• Excellent knife skills and portion-control techniques
• Understanding of food safety, hygiene, and HACCP procedures
• Ability to monitor food quality, freshness, and storage
• Effective teamwork and communication skills
• Ability to work efficiently under pressure in a fast-paced environment
• Good time-management and organizational skills
• Experience supervising Commis Chefs and kitchen trainees
• Ability to minimize food waste and control costs
• Flexibility to work shifts, weekends, and public holidays
• Professional attitude, attention to detail, and reliability