CDP (Chef de Partie) – Mado Dubai

Introduction

Join MADO UAE as a Chef de Partie (CDP) and take a central role in delivering authentic, high-quality Turkish cuisine with consistency and pride. As a CDP you will be responsible for managing a designated kitchen section, producing dishes to MADO’s exacting recipes and presentation standards, and supporting the brigade to deliver seamless service across all shifts. This role suits a culinary professional who combines technical skill with strong organizational ability, calm leadership under pressure, and a commitment to food safety and cost control. You will work directly with the Sous Chef and Executive Chef to execute daily menus, develop specials, train commis and demi chefs, and maintain an efficient, clean, and productive workstation. MADO values creativity rooted in tradition, and the CDP is expected to contribute ideas for menu refinement while preserving the brand’s signature flavors and guest expectations. This position offers hands-on culinary development, regular mentorship, clear performance metrics, and visible career pathways across MADO’s UAE outlets.

Duties and Responsibilities

• Manage a specific kitchen section (grill, hot, cold, pastry, or garde manger) and ensure all dishes leaving your station meet quality, portion, taste, and presentation standards.
• Read and accurately follow recipes, portion guides, plating specifications, and daily production plans.
• Prepare mise en place for service including portioning, marinating, chopping, and pre-cooking components to ensure timely service.
• Cook and finish dishes during service with consistent timing and temperature control; coordinate plating and dispatch with expeditor or pass.
• Supervise, train, and mentor junior kitchen staff (Demi Chefs, Commis) in techniques, station routines, and hygiene practices; delegate tasks and monitor performance.
• Implement and enforce food safety, sanitation, and HACCP standards across your station, including correct food storage, temperature monitoring, and cleaning schedules.
• Monitor and control food cost through correct portioning, waste minimization, FIFO stock rotation, and accurate use of ingredient yields.
• Assist in inventory checks for your section, report shortages or quality issues, and follow requisition procedures to maintain uninterrupted production.
• Support menu development by testing recipes, suggesting improvements, and preparing samples for tasting and feedback.
• Participate in pre-shift briefings, handovers, and debriefs; maintain clear communication with the kitchen team, service staff, and management.
• Ensure all equipment at your station is used correctly and report maintenance needs promptly to engineering or kitchen leadership.
• Maintain a professional appearance, punctuality, and positive attitude; contribute to a collaborative, high-energy kitchen culture.

Requirements

• Minimum 2–3 years’ experience as a Chef de Partie or equivalent in a busy, full-service restaurant, hotel, or multi-outlet F&B operation; experience with Turkish or Mediterranean cuisine is highly desirable.
• Formal culinary qualification or equivalent apprenticeship preferred.
• Strong knowledge of cooking methods, knife skills, temperature control, and plating techniques.
• Demonstrated ability to manage a station, lead small teams, and work efficiently under high-volume service.
• Solid understanding of food safety standards and HACCP principles; valid food handler certification preferred.
• Basic inventory and cost-control awareness with the ability to follow portion and yield controls.
• Reliable, organized, and detail-oriented with strong time-management skills.
• Ability to work flexible hours, including weekends, late evenings, and public holidays.
• Good communication skills in English; additional languages are advantageous.
• Physical stamina to stand for extended periods and lift up to typical kitchen loads safely.

Application Process

• How to apply: Send your updated CV, copies of relevant culinary qualifications/certifications, and a brief cover note outlining your experience and preferred outlet to info@mado.ae or apply via careers.yalladuka.com.
• Email subject line: CDP Application — [Your Full Name]. In your cover note mention current notice period, visa status, expected salary, and any specialty stations you prefer.
• Selection steps: Shortlisted candidates will receive a phone screening, followed by an in-person interview and a practical kitchen assessment or trial shift to demonstrate technical skills and station management. Reference and background checks will be conducted where applicable.

Benefits from Employer

• Competitive salary package commensurate with experience and role responsibilities.
• Performance-based incentives and monthly recognition for exceptional contribution.
• Structured training and development including on-the-job coaching, technical workshops, and career progression pathways across MADO UAE outlets.
• Staff meals during shifts and provision of professional uniforms.
• Supportive working environment that values teamwork, fairness, and cultural diversity.
• Opportunities for cross-training in other kitchen stations and promotions to senior culinary roles.
• Assistance with professional certification renewal and access to culinary development resources where applicable.

If you are a passionate, disciplined, and creative culinary professional eager to advance your career within a respected dining brand, we encourage you to apply and bring your skills to MADO UAE.