Chef de partie (CDP) Hot/Cold Kitchen

Saddle House Sharjah is hiring a Chef de Partie (CDP) Hot/Cold Kitchen to run a dedicated section and deliver consistent, high-quality dishes across hot and cold stations. This is a hands‑on role for a technically strong cook who thrives in a busy kitchen, follows standardized recipes, and maintains exacting portion and presentation standards. The CDP will work closely with the Sous Chef and Head Chef to execute daily menus, manage mise en place, and coach junior cooks. You will be responsible for station organization, timing during service, and ensuring food safety and hygiene at all times. The ideal candidate has 2–4 years’ experience as a Chef de Partie or similar role, solid knowledge of hot and cold kitchen techniques, and the ability to perform under pressure while maintaining composure and attention to detail. Local candidates eligible to work in the UAE are preferred. Interviews are scheduled for Tuesday, 10 February 2026; shortlisted applicants will receive interview details by phone. This posting outlines the role’s duties, required skills and qualifications, a brief company overview, and the application process so you know exactly how to apply and prepare.

Duties and Responsibilities

• Station Management
  • Run an assigned hot or cold station independently during service; ensure timing, portion control, and presentation meet standards.
  • Prepare mise en place and maintain station readiness for each shift.
• Food Preparation and Execution
  • Execute menu items to recipe specifications, including sauces, garnishes, and cold preparations.
  • Plate dishes consistently and check quality before service.
• Coordination and Communication
  • Coordinate with the kitchen team to manage order flow and timing; communicate shortages or delays promptly.
  • Support the Sous Chef and Head Chef with daily briefings and handovers.
• Training and Supervision
  • Mentor and guide commis and junior cooks on techniques, recipes, and station routines.
  • Demonstrate best practices for speed, accuracy, and cleanliness.
• Hygiene and Safety
  • Follow HACCP and local food safety procedures; maintain personal and station hygiene.
  • Conduct temperature checks, rotate stock, and ensure correct storage of ingredients.
• Quality Control and Improvement
  • Participate in tastings and calibrations; implement feedback to improve consistency.
  • Suggest process improvements to reduce waste and increase efficiency.

Requirements

• Experience: Minimum 2–4 years as a Chef de Partie or equivalent in a restaurant, hotel, or high-volume kitchen.
• Technical Skills: Strong competence in hot and cold kitchen techniques, sauce making, portion control, and modern plating.
• Food Safety: HACCP or equivalent food safety certification preferred.
• Leadership: Ability to train and supervise junior staff; reliable, organized, and able to work under pressure.
• Operational Skills: Familiarity with inventory rotation, basic stock control, and working to cost targets.
• Personal Attributes: Detail-oriented, punctual, resilient, and a team player with a professional kitchen demeanor.
• Eligibility: Local resident eligible to work in the UAE; flexible availability including weekends and public holidays.

About Saddle House

Saddle House is a contemporary hospitality brand focused on delivering consistent, high-quality guest experiences through well-trained teams and thoughtfully crafted menus. We emphasize professional development and internal promotion, creating clear pathways for culinary growth. Our Sharjah location blends local hospitality traditions with modern dining standards, prioritizing speed, warmth, and product excellence. Working at Saddle House means joining a collaborative environment where technical skill, reliability, and a positive attitude are rewarded.

Application Process

1. Apply Online: Complete the application form and attach your CV at https://lnkd.in/dM9M9fRW.
2. Shortlisting: Applications will be screened for relevant experience and eligibility; shortlisted candidates will receive a phone call.
3. Interview: Interviews are scheduled for Tuesday, 10 February 2026; shortlisted applicants will be given time slots and location details. Bring an updated CV, valid ID, and any culinary portfolio or references.
4. Assessment: Expect competency questions, a menu discussion, and a practical assessment or tasting exercise to demonstrate technical skills and station management under service conditions.
5. Offer and Onboarding: Successful candidates will receive an offer and an onboarding schedule including induction, kitchen orientation, and a training plan.