Chef De Partie

Sharjah National Hotels is seeking a skilled and passionate Chef de Partie to join our culinary team across city and resort properties. This role suits a culinary professional who thrives in a busy kitchen, values consistency and presentation, and enjoys mentoring junior cooks while maintaining high standards of food quality and safety. As Chef de Partie you will run a designated station, support menu execution, and collaborate closely with the Head Chef to deliver memorable dining experiences for guests. We provide structured training, opportunities for career progression across our properties, and a supportive environment that rewards creativity, discipline, and teamwork.

Salary Range

AED 4,000 – AED 7,000 per month depending on experience, cuisine specialty, outlet, and shift allowances.

Duties and Responsibilities

• Station Management — Run a kitchen section (e.g., hot, cold, grill, pastry) during service ensuring timely, consistent, and high‑quality dish production.
• Food Preparation — Prepare mise en place, portion ingredients, and execute recipes according to the menu and standard recipes.
• Quality Control — Monitor taste, portion sizes, and presentation; ensure every plate meets outlet standards.
• Supervision and Training — Supervise and coach commis chefs and kitchen trainees; delegate tasks and maintain discipline.
• Hygiene and Safety — Maintain strict adherence to HACCP, food safety, and kitchen cleanliness standards.
• Inventory and Stock Control — Assist with stock rotation, ingredient checks, and minimizing food waste.
• Menu Support — Contribute ideas for daily specials and seasonal menu items; assist in recipe testing when requested.
• Coordination — Work closely with the Head Chef, sous chefs, and service teams to ensure smooth service flow and timely communication.
• Shift Duties — Participate in prep, service, and closing duties including cleaning, equipment checks, and handover notes.

Requirements

• Education — Culinary diploma or equivalent professional culinary training preferred.
• Experience — Minimum 2–4 years cooking experience with at least 1 year in a Chef de Partie or similar role in a hotel or high‑volume restaurant.
• Culinary Skills — Strong technical skills in your station specialty; knowledge of modern and classic cooking techniques.
• Food Safety — Understanding of HACCP and food hygiene regulations; certification preferred.
• Leadership — Ability to supervise, train, and motivate junior kitchen staff.
• Work Ethic — Calm under pressure, punctual, and committed to consistent quality.
• Language — Good command of English; additional languages (Arabic, Hindi, Tagalog) advantageous.
• Availability — Willingness to work rotating shifts, weekends, and public holidays.
• Physical — Able to stand for long periods and perform physically demanding kitchen tasks.

Benefits

• Competitive salary with performance bonuses and shift allowances where applicable.
• Health insurance and wellness support.
• Staff meals and discounted or supported accommodation where applicable.
• Paid annual leave and public holiday entitlements.
• Structured training and career development programs including cross‑property opportunities.
• Employee discounts across group outlets and partner services.
• Recognition programs and staff events.
• Relocation or accommodation support for selected roles.

About Sharjah National Hotels

Sharjah National Hotels is a regional hospitality group operating city hotels, beachfront resorts, and serviced residences across the Emirate of Sharjah. We are committed to authentic Arabian hospitality, sustainable tourism, and continuous staff development. Our culture emphasizes respect, teamwork, and a guest‑centric approach that creates memorable stays for business and leisure travelers.

Job Application Process

1. Prepare your CV and a short cover note stating Chef de Partie in the subject line.
2. Apply by emailing your CV to recruitment@snhgroups.com or via the careers portal.
3. Acknowledgement — You will receive an email confirmation within 48 hours.
4. Screening — HR reviews applications and shortlists candidates based on experience and fit.
5. Interview and Practical Assessment — Shortlisted candidates are invited for an interview and may be asked to complete a practical cooking assessment.
6. Offer and Onboarding — Successful candidates receive a formal offer, contract, and a structured onboarding schedule including orientation and training.