{"id":3154749,"url":"https://alion.io/job/emirates-flight-catering-chef-de-partie","title":"Chef De Partie","company":{"id":2546082,"name":"Emirates Flight Catering","domain":"emiratesflightcatering.com","url":"https://alion.io/company/emiratesflightcatering","size_band":"1001-5000","is_staffing_agency":false,"employer_type":"direct","is_intermediary":false,"listed_via":null,"ats_vendor":"Oracle","truth_index":{"grade":"A","score":86,"open_postings":4,"ghost_share":0,"stale_share":0.75,"repost_share":0,"time_to_fill_p50_days":14,"computed_at":"2026-10-30T05:48:23Z"}},"role":"Hospitality","role_family":"Hospitality","seniority":"senior","employment_type":null,"work_mode":"on_site","remote_scope":null,"remote_scope_basis":null,"remote_working_hours":null,"hiring_geo_confidence":"structured","locations":["Dubai, United Arab Emirates"],"countries":["AE"],"hiring_countries":[],"hiring_countries_total":0,"salary":null,"salary_estimate":{"min_usd":16000,"max_usd":39000,"period":"year","method":"global_role_cell_scaled_by_country","sample_n":388},"experience_years_min":5,"visa_sponsorship":false,"relocation_package":false,"has_equity":false,"technologies":[],"status":"live","first_seen_at":"2026-10-23T07:28:51Z","employer_posted_date":"2026-10-23","last_verified_at":"2026-10-30T14:34:16Z","board_verified":true,"closed_at":null,"days_open":7,"trust":{"level":"ok","repost_count":null,"flags":[],"days_open":7},"description":"Job Context\nJobholder guides, assists and monitors performance of Cold Kitchen Team team during his/her shift. Coordinates all activities during his/her shift within the section and communicate where necessary with internal clients and suppliers. This jobholder may fill-in for a Sous Chef role as a leave reliever or for longer terms depending on work dimensions of the specific team/section.\nKey Responsibility Areas\nResponsible for timely and efficient preparation of all departmental/section food items according to the specifications, recipes and passenger load requirements.\nMonitor product storage, handling and consumption at all stages of production ensuring compliance to production standards and specifications.\nMonitor portion and waste control to optimise cost. Actively participate in creating awareness on waste, material usage and efficiency; investigate variances and take corrective action.\nTrain and communicate to staff on products, processes, menus, ingredients and equipment in the area of operation on an ongoing basis.\nManage resource allocations in terms of material, staff and equipment in a logical and effective manner to deliver desired outputs of the department. \nPropose, define and implement ways to reduce costs/ expenses in a pro-active manner and act as a bridge between seniors and the team, for cascade and escalation of issues/ideas. \nPropose and implement recipe/ specification revisions in accordance with established procedures. \nMonitor and report equipment downtime and work with concerned team to design preventive maintenance schedules for his/her area/section.\nTrain and guide the team to ensure scheduling and prioritizing of work to avoid any delays or quality concerns and to accommodate late orders or changes where reasonable.\nAdhere and apply all systems and procedures applicable in the workplace in accordance with company policies including but not limited to SOPs, GMPs, ISO9001-2008 QMS, OHSAS etc. \n Education Qualification:\nHotel Management or Culinary degree.\nWork Experience:\nMinimum of 5 years’ experience in the culinary field.\nHotel Catering equivalent in 5-star facility with an excellent knowledge in all aspects of cooking and different cuisines.\nPrevious experience in high volume and / or banqueting in a large kitchen team preferred.\nSkills\nAbility to provide feedback and coaching.\nAbility to develop himself / herself in the current role and beyond.\nWillingness to take on responsibility.\nEffective delegation skills.\nProblem solving and decision-making ability in real time, creative and out of box thinking.\nStrong Interpersonal skills, organizational skills and effective Training and communication 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