Chef De Partie

About the Company

Lagardère Travel Retail is an expanding hospitality brand dedicated to creating unforgettable dining experiences by serving high-quality cuisine with attentive service and unique concepts. Operating in lively and brisk settings, the company emphasizes creativity, consistency, and customer satisfaction. It prioritizes investment in modern kitchen facilities, strong culinary leadership, and comprehensive team growth to uphold high standards at every location. Team members are motivated to share ideas, cooperate effectively, and take pride in enhancing the overall quality of service and culinary offerings. The organization also provides opportunities for professional advancement in a global context.

Role Overview

The Chef de Partie position is a full-time, on-premises role situated in Dubai, UAE. Reporting to the Head Chef, the individual will oversee daily kitchen functions such as food preparation, cooking, plating, and preserving consistent quality and appearance. The Sous Chef role entails supervising kitchen staff, managing the workflow of stations, and assisting in inventory management including ordering and stock rotation. Responsibilities extend to enforcing food safety and hygiene protocols, aiding menu development, and modifying recipes according to seasonal availability and guest preferences. The role also includes training kitchen personnel, monitoring portion sizes and waste, and collaborating with front-of-house teams to ensure prompt and quality service delivery.

Qualifications

• Previous experience as a Chef de Partie or senior line cook in a high-volume or upscale dining establishment.
• Proficient technical culinary skills, with familiarity in modern cooking techniques, flavor combinations, and presentation standards.
• Proven leadership skills capable of motivating kitchen teams, delegating responsibilities efficiently, and fostering a respectful and positive work atmosphere.
• Thorough knowledge of food safety standards, HACCP guidelines, and local health regulations, with a dedication to maintaining a hygienic and organized kitchen environment.
• Experience in menu creation, recipe cost calculations, and basic kitchen financial management such as food cost control and minimizing waste.
• Flexibility to work varied hours including evenings, weekends, and holidays in a fast-moving, physically intensive environment.
• Excellent communication and teamwork abilities for effective cooperation with culinary leaders, service staff, and suppliers.
• A culinary diploma, certification, or equivalent practical experience; exposure to international cuisines or working abroad is considered an asset.