Job Description

Company Description Mitts & Trays is a restaurant company based in Bluewater Island in Dubai, United Arab Emirates. The restaurant offers guests a contemporary dining experience. Mitts & Trays focuses on high-quality dishes, attentive service, and a welcoming atmosphere for a diverse range of guests. Team members join a collaborative environment that values culinary creativity, consistency, and professionalism. Working at Mitts & Trays provides opportunities to grow within a busy, well-known dining destination in Dubai.

Role Description The Chef De Partie is a full-time, on-site role based in Dubai, United Arab Emirates. The role involves managing a specific section of the kitchen, preparing and cooking high-quality dishes according to restaurant standards, and ensuring consistency in presentation and taste. The Chef De Partie will organize daily mise en place, maintain hygiene and safety standards, and support smooth service during peak hours. The role includes collaborating with the Sous Chef and Head Chef, training and guiding junior kitchen staff, monitoring stock levels, and minimizing food waste. The Chef De Partie will also assist in menu development, provide input on new dishes, and ensure all recipes are followed accurately.

Qualifications

Strong skills in food preparation, cooking techniques, and plating within a designated kitchen section.
Knowledge of kitchen operations, including inventory management, portion control, and food safety standards.
Ability to maintain high hygiene standards, comply with health regulations, and follow HACCP or equivalent guidelines.
Effective teamwork and communication skills to coordinate with chefs, kitchen staff, and front-of-house colleagues.
Experience in a similar role in a busy restaurant or hotel kitchen; previous Chef De Partie or Demi Chef experience is preferred.
Culinary diploma or formal training from a recognized institution is an advantage.
Strong time management, attention to detail, and ability to perform under pressure during peak service.
Flexibility to work shifts, weekends, and holidays as required by restaurant operations.
Professional attitude, reliability, and willingness to learn and adapt to Mitts & Trays standards and menus.