Nestled in the city's heart, Mandarin Oriental Downtown, Dubai offers a stunning fusion of modern design with a touch of oriental flair, redefining hospitality standards.

With unparalleled views of Dubai's skyline, the iconic Burj Khalifa, and the sparkling Arabian Sea, this urban retreat offers 224 luxury Residences and 259 Rooms & Suites.

Going beyond traditional hospitality, Mandarin Oriental Downtown, Dubai, it's not just a hotel but a lifestyle destination, offering relaxation, luxury, and memorable experiences.

 As a Chef de Partie you will be responsible for preparing and presenting dishes for guests ordering room service. You will ensure that each dish is prepared with attention to detail and delivered promptly. You will also assist in maintaining a clean and efficient kitchen and training junior staff members.

Key Responsibilities:

• Oversee butchery tasks, including breakdown, deboning, cutting, and trimming of various meats in accordance with menu requirements.
• Prepare and portion cuts accurately, maintaining consistency and quality across all offerings.
• Monitor and manage stock levels of meat and related supplies.
• Work closely with the Head Butcher to plan and prepare any special cuts.
• Ensure meat is properly stored, labeled, and rotated according to established standards to minimize waste.
• Assist with the inventory of meats and other butchery-related supplies.
• Ensure that agreed quality, hygiene and other standards are kept or surpassed at all times by himself and his subordinates.
• Encourage proactive, efficient and effective inter-departmental communication within and beyond the Food and Beverage division to promote a climate of teamwork and enthusiasm.
• Oversee and follow through the food safety standards set by Mandarin Oriental Hotel Group, Safe & Sound and through the UAE Municipality rules and regulation.

Qualifications and Requirements:

• High School qualification or equivalent.
• Degree or Higher National Diploma in Hospitality/Culinary arts is preferred.
• Experience as Chef de Partie - Butchery in a high-volume restaurant or hotel operation with highest levels of service is preferred.
• A minimum of 3 years’ experience working in a 5-star hotel or free-standing restaurant environment
• International work experience in at least two of the following regions: Asia, Europe, North America and preferably Middle East.
• Hotel pre-opening or renovation experience is preferred.
• Strong knowledge of HACCP.