Chef de Partie - Japanese Cuisine

Responsibilities

• Oversee daily Japanese fine dining kitchen operations to ensure efficient workflow and high food quality standards
• Monitor food preparation, portion control, inventory levels, and kitchen costs
• Ensure all food is fresh, safely stored, and prepared in compliance with HACCP and hygiene standards
• Maintain cleanliness of the kitchen, equipment, utensils, and storage areas
• Manage stock levels, requisition ingredients, and optimize the use of resources and equipment
• Deliver exceptional guest experiences by ensuring food quality and addressing guest requests or concerns promptly
• Support, train, and supervise kitchen team members, including work allocation and on-the-job coaching
• Promote a safe, positive, and collaborative work environment while ensuring compliance with company policies, health & safety standards, and sustainability initiatives

Requirements

• Secondary school education or above; relevant culinary training is an advantage
• Proven experience in a similar role within a professional kitchen environment
• Strong knowledge of international cuisines and culinary techniques
• Proficient knife skills and a solid understanding of HACCP and food safety standards
• Demonstrated leadership skills with the ability to motivate, mentor, and develop team members
• Effective communication and interpersonal skills, with the ability to collaborate across all levels
• Highly organized with the ability to manage inventory, schedules, and daily kitchen operations efficiently
• Strong attention to detail with a focus on quality, cleanliness, and compliance with health and safety standards
• Flexible and adaptable, with the ability to work shifts in line with operational demands

Benefits

• Attractive salary in AED
• Excellent leave policy
• Healthcare package
• Incentive programs
• Other employee benefits