Chef De Partie

Company Overview

Kasumigaseki Restaurant is a premium Japanese dining concept in Dubai, offering an authentic and refined culinary experience rooted in traditional Japanese hospitality and craftsmanship. Under the leadership of Chef Keigo Abe, its Neo-Japanese menu combines technique, seasonality, and quiet precision with ingredients sourced from Japan.

Company Overview

Kasumigaseki Restaurant is a premium Japanese dining concept in Dubai, offering an authentic and refined culinary experience rooted in traditional Japanese hospitality and craftsmanship. Under the leadership of Chef Keigo Abe, its Neo-Japanese menu combines technique, seasonality, and quiet precision with ingredients sourced from Japan.

Committed to excellence, Kasumigaseki delivers exceptional service through a seamless blend of precision, elegance, and highly personalised guest experiences. The restaurant was named Best Newcomer 2025 at the Hotel & Catering Awards and received nominations for Best Japanese Restaurant at the Time Out Dubai Awards 2026 and FACT Dining Awards 2026. Further reinforcing its position as a distinguished destination in Dubai's upscale dining scene, Kasumigaseki is MICHELIN Selected in the MICHELIN Guide Dubai 2026.

Role Summary

As Chef de Partie, you will support the Executive Chef and Sous Chef in delivering consistently high-quality food and exceptional dining experiences. You will lead a designated kitchen section, supervise junior team members, and ensure the highest standards of food safety, quality, and presentation.

Job Description

• Prepare high-quality dishes daily, following menus, recipes, presentation standards, and seasonal availability.
• Support the Executive Chef/Sous Chef in running kitchen service and maintaining consistent standards.
• Supervise, coach, and allocate work to Commis I and Commis II team members.
• Maintain food safety, HACCP, hygiene, cleanliness, equipment, and quality requirements.
• Help develop and improve menu items, recipes, promotions, and guest dining experiences.
• Monitor stock, production, food costs, supplier opportunities, and special guest requests.
• Coordinate daily reservations, groups, allergies, celebrations, and other operational priorities.
• Work closely with front-of-house teams and guests while demonstrating professional, hands-on leadership.

What We Are Looking For

• A Certified Culinary Degree or equivalent professional qualification.
• At least 02 years of experience in a similar Chef de Partie role within a standalone restaurant or hotel environment.
• Strong knowledge of food safety, HACCP, hygiene, sanitation, and kitchen safety standards.
• Excellent culinary ability, creativity, flavour awareness, and attention to food presentation.
• Proven ability to lead, train, motivate, and provide constructive feedback to junior kitchen team members.
• Strong organisational, communication, decision-making, and teamwork skills.
• A consistent focus on quality, productivity, cleanliness, guest satisfaction, and operational standards.
• Computer literacy and fluency in written and spoken English.
• A proactive, dependable, and adaptable approach, with awareness of current hospitality and culinary trends.

#J-18808-Ljbffr