Chef de Partie

The Chef de Partie manages food production for an assigned kitchen section under the guidance of the senior or junior Sous Chef. The role is responsible for delivering food that meets the hotel’s quality, presentation and cost expectations while supporting a smooth guest dining experience. It includes organizing preparation, maintaining consistency, controlling waste and following food-safety and HACCP requirements in daily kitchen work.

Key Responsibilities

• Organize and manage food preparation and service for the assigned kitchen section.
• Prepare dishes to approved recipes and maintain consistency in taste, quality, portioning and presentation.
• Coordinate mise en place and production timing to meet restaurant and event requirements.
• Monitor ingredient use, stock levels and waste to support cost control and profitability.
• Maintain hygiene, sanitation and HACCP standards throughout preparation and service.
• Guide junior colleagues and coordinate with other kitchen sections during busy periods.

Requirements and Qualifications

• Relevant professional kitchen experience is important; candidates should be ready to take ownership of a section.
• Strong cooking skills and knowledge of food-safety practices are expected.
• The ability to work to recipes, maintain portion standards and manage preparation schedules is required.
• Good organization, communication and teamwork are important.
• A consistent focus on cost control, quality and guest satisfaction is expected.

Skills and Competencies

• Section management
• Food quality and presentation
• HACCP and food safety
• Kitchen coordination

Employment Details

Full-time position with Radisson Hotel Group in Sharjah.

The role requires consistent attention to service standards, reliable follow-through and a willingness to coordinate with colleagues when priorities change. The successful candidate should communicate clearly, maintain an organized work area, follow relevant safety and operating procedures and contribute to a respectful working environment. Flexibility and a practical approach to resolving day-to-day issues will help the team deliver a dependable experience for guests and coworkers.