Company Description Mercure Dubai Barsha Heights – Hotel Suites & Apartments offers guests spacious, apartment-style living with comprehensive facilities and services designed for comfort and convenience. The property caters to both leisure and business travelers, featuring a relaxing pool area and easy access to leading shopping destinations such as Mall of the Emirates, Ibn Battuta Mall, and Dubai Marina Mall. Located on Sheikh Zayed Road, it provides excellent connectivity to key business hubs including Media City, Internet City, and Knowledge Village. Team members join a dynamic hospitality environment focused on quality service and memorable guest experiences.
Role Description The Chef De Partie – Arabic Cuisine is a full-time, on-site role based in Dubai, responsible for preparing and cooking high-quality Arabic dishes in accordance with hotel standards. This role involves managing a specific section of the kitchen, organizing mise en place, overseeing food preparation, and ensuring timely and consistent service during meal periods. The Chef De Partie collaborates with the culinary team to develop and refine menu items, supports junior team members through guidance and training, and coordinates with other departments as needed for smooth operations. Day-to-day responsibilities include maintaining food safety and hygiene practices, monitoring stock levels, minimizing waste, and contributing to a positive, efficient kitchen environment.
Qualifications
- * Strong Food Preparation and Cooking abilities with advanced Culinary Skills in Arabic cuisine.
- Solid understanding of Hygiene and food safety standards, including proper handling, storage, and cleanliness.
- Effective Communication skills to coordinate with kitchen team members and other hotel departments.
- Previous experience as a Chef De Partie or Demi Chef in a hotel or high-volume restaurant, preferably focused on Arabic cuisine.
- Formal culinary education or certified training from a recognized culinary institution is an advantage.
- Ability to work under pressure, manage multiple orders, and maintain quality during busy service times.
- Attention to detail, strong organizational skills, and commitment to consistent presentation and taste.
- Flexibility to work shifts, weekends, and public holidays as required by hotel operations.
