Chef De Partie

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 

Hotel Local 

Hotel Local Dubai is a community-centric lifestyle brand located in Jumeirah Village Triangle, offering thoughtfully curated stays rooted in local culture and connection. As part of Autograph Collection, each stay is shaped by its neighbourhood and local stories, inviting guests to uncover hidden gems and experience the destination in a way that feels distinctly unique. From farm-to-table dining at Farmers Commons to relaxed social gatherings at Neighbourhood Brew, Hotel Local blends design, music, art and wellness into every stay, creating spaces that feel personal, purposeful and authentically local. A Stay Exactly Like Nothing Else.

The Chef de Partie is responsible for managing an assigned kitchen section and ensuring the consistent preparation, cooking, and presentation of food according to hotel standards. The role supervises junior kitchen colleagues and supports smooth daily kitchen operations.

Key Responsibilities

• Manage and organize the assigned kitchen section during preparation and service.
• Prepare and cook food according to recipes, quality standards, and presentation guidelines.
• Ensure all mise en place is completed before service.
• Supervise and guide Commis I, Commis II, and Commis III colleagues.
• Maintain consistent quality, taste, portion sizes, and presentation.
• Monitor food freshness, storage, labeling, and stock rotation.
• Follow HACCP, food safety, hygiene, and health and safety standards.
• Minimize food wastage and maintain proper portion control.
• Coordinate with the Sous Chef and other kitchen sections during service.
• Maintain cleanliness and organization of the workstation and equipment.
• Report shortages, equipment issues, and quality concerns to the supervisor.
• Assist with training, menu preparation, and other kitchen duties as required.

Qualifications and Experience

• Diploma or certificate in Culinary Arts or a related field is preferred.
• Previous experience as a Chef de Partie or Demi Chef de Partie in a hotel or restaurant.
• Good knowledge of food preparation, cooking techniques, and kitchen operations.
• Understanding of food safety, hygiene, and HACCP standards.
• Strong organizational, communication, and teamwork skills.
• Ability to supervise junior colleagues and work under pressure.
• Flexible to work shifts, weekends, and public holidays.