Chef De Partie - Arabic Cuisine

Radisson Hotel Group is one of the world's largest hotel groups with ten distinctive hotel brands, and more than 1,460 hotels in operation and under development in 95+ countries. The Group’s overarching brand promise is Every Moment Matters with a signature Yes I Can! service ethos.

People are at the core of our business success and future. Our people are true Moment Makers and together we bring the culture, spirit, environment and opportunities that empower you to be your best, every day, everywhere, every time. Together, we make Every Moment Matter.

Responsibilities

Prepare and present authentic Arabic cuisine to consistently high standards of quality, taste, and presentation.; Manage and organize the assigned kitchen section, ensuring proper mise en place and smooth daily operations.; Maintain high standards of food hygiene, cleanliness, sanitation, and personal grooming at all times.; Control portion sizes, food quality, and presentation before dishes are sent to the pass.; Monitor food stocks, order perishable items, and ensure proper storage and FIFO rotation.; Maintain strict control over food wastage and follow established food-cost and ordering procedures.; Supervise, guide, and train Demi Chefs and junior kitchen team members within the section.; Support breakfast, lunch, and dinner operations while ensuring efficient and timely service.; Follow recipes, daily specials, promotions, and hotel standards to ensure consistency across all Arabic dishes.; Work closely with the Sous Chef and wider culinary team, assisting other sections when required and maintaining a professional “Yes I Can!” attitude.

Requirements

Minimum 2–3 years of experience as a Chef de Partie in a 5-star hotel or luxury hospitality environment .; Proven experience specializing in Arabic and Middle Eastern cuisine .; Strong knowledge of Arabic cooking techniques, recipes, ingredients, and traditional dishes.; Culinary qualification or professional culinary training is preferred.; Good knowledge of food safety, HACCP, hygiene, and sanitation standards .; Ability to manage an assigned kitchen section independently and maintain consistent food quality.; Experience in mise en place, portion control, food preparation, and presentation to luxury hotel standards.; Good knowledge of food-cost control, stock rotation, requisitions, and minimizing food wastage.; Strong teamwork, communication, leadership, and staff-training skills.; Ability to work efficiently under pressure in a busy hotel kitchen, with flexibility to work shifts, weekends, and public holidays .