Chef De Partie ( Canteen

Position: Chef De Partie ( Staff Canteen)
### Dusit Thani Abu Dhabi# Chef De Partie ( Staff Canteen)
December 18, 2025###

Job Description

PRIMARY RESPONSIBILITIES:

• Responsible for the preparation of all dishes that are prepared for staff canteen.  
• Monitors to ensure food quality, presentation and safety standards are being adhered to.  
• Responsible for proper storage, labeling and use of all food supplies to prevent unnecessary spoilage and to maintain cost control.  
• Ensures and maintains the sanitation standards in the assigned areas, a clean and wholesome ambiance in the kitchen, controlling room temperature, ventilation, and tidiness.  
• Ensures that mis-en-place is prepared for each shift’s needs.  
• Follows control systems this will ensure quality and portion consistency.  
• Directs chefs in their section in preparing, cooking, and presenting culinary dishes; enforces strict health and hygiene standards in the kitchen; and trouble-shoots any problems that may arise.  
• Supervises and ensures food items are properly stored at the end of the shift.  
• Ensures the food cost for the Staff canteen kitchen is at a minimum by adhering to standards.  
• Assists the Sous Chef/Chef de Cuisine with Menu planning, inventory control, scheduling, ordering of kitchen supplies.  
• Familiarizes yourself with the following procedures:  o Hotel fire procedures  o First Aid procedures  o Health & Safety policy & procedures  o Hotel security procedures  o Hotel product knowledge  
• Organizes and sets up the assigned section of the satellite kitchen as efficiently as possible to increase speed and maximize productivity.  
• Ensures that operating and kitchen equipment is well maintained up to the standard with minimum breakage  
• Delegates duties to chefs working in their section of the kitchen.  
• Works closely with the team to ensure kitchen is running smoothly and efficiently.  
• Creates the market list on daily basis, listing all produce to be purchased  
• Handles and reports any accident immediately to the Sous Chef or Executive Chef, no matter how minor.  
• Attends daily briefing, meeting to ensure the smooth operation.  
• Provides additional training for the culinary employees in the areas and skills necessary for performing their function.  
• Performs other tasks or projects as assigned by hotel management or superiors.

REPORT LINE & COMMUNICATION:
• To assist the Sous Chef or Chef de Cuisine in ensuring that all culinary standards in that section comply with Hotel Policies and Procedures and Minimum Standards.  
• To maintain good working relationships with colleagues and all other departments.

OTHERS
• Continuous learning through own IDP.  
• Any other duties as may be assigned by the superior.

ACCOUNTABILITIES
• Represents Dusit’s brand and its values at all times. We will establish relationships and foremost and we will deliver an exceptional guest experience and promote Thai graciousness.

COMPANY’S CULTURE
• Communicate and fully embracing the Company’s culture (our Vision, our Mission and our Values), leads by example and cascade to all your subordinates. – “Proud to belong and to contribute”CONFIDENTIALITY
• Ensure confidentiality and secure storage of all intellectual property and data bases, both hard copy and electronic. Adhere to Dust Internet and E-mail policy. Ensure Hotel, Customer and Staff information or transactions are kept confidential during or after employment with the company.

JOB REQUIREMENT:
• At least 2 years of experience in staff canteen kitchen.  
• Be very knowledgeable about his or her specialty, as well as culinary functions in general.  
• Solid understanding of HACCP  
• Proven track record of cost control including food, equipment, labor and waste to meet the food quality goals and the hotel’s financial goals.  
• Demonstrate real passion for menu planning and leadership

Location

Minimum Experience2 Year
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