Chef de Partie

At Hero Experiences Group, we’re not just a regional leader in sustainable tourism – we’re the visionaries behind Air-Sea-Land experiences that captivate the world! Our mission? To craft extraordinary moments and unforgettable memories, all while championing environmental preservation and celebrating local culture. From luxury desert escapes with Platinum Heritage to sky-high thrills with The Dubai Balloon and school expeditions with Absolute Adventure, we’re redefining what it means to explore the Gulf.

Our secret weapon? Our people. Over 300 trailblazers from more than 40 nations, led by an elite team of industry powerhouses, are the heartbeat of our multi-awarded, eco-luxury brands. We don’t just build careers; we build legacies. With a culture that invests in developing talent, champions happiness at work, and fuels a vibrant, empowering, and high-energy atmosphere, this is where you’ll thrive, innovate, and inspire.

Our culture encourages increasing emotional intelligence, job satisfaction, career opportunities, a work-life balance, and genuine appreciation as our people matter the most. We create Heroes every day, by appreciating our multicultural and super-talented teams, our guests and our partners by embracing our slogan:

 “Your life. Your Story. BE A HERO”

Role Overview

The Restaurant Chef de Partie (CDP) is responsible for running a designated section of the kitchen with a focus on refined, plated dishes. This role requires strong culinary expertise, leadership skills, and the ability to maintain restaurant-level standards of consistency, presentation, and quality. Contract type: Permanent. Start date: September 2025.

Key Responsibilities

• Lead a section (grill, hot kitchen, cold starters, or sauce station).
• Prepare, cook, and plate dishes to restaurant standards.
• Supervise and guide commis chefs and trainees.
• Ensure portion control, stock rotation, and waste management.
• Contribute to new dish development and seasonal menu changes.
• Uphold HACCP and food safety standards rigorously.
• Ensure seamless service during peak periods.

Qualifications

• 3–5 years’ experience in a restaurant or hotel kitchen.
• Proven expertise as a Chef de Partie or Demi Chef in a professional setting.
• Strong knowledge of multi-cuisine cooking, grilling, sauces, and presentation techniques.
• Ability to lead a team and handle pressure in a fast-paced environment.
• Culinary diploma and HACCP certification preferred.