Chef de Partie — Lead Kitchen Ops & Mentorship

AccorHotels Middle East; Dubai; On-site; AED 201,000 - 268,000; Full time

Job summary

AccorHotels Middle East in Dubai is seeking a Demi Chef to lead a section, ensuring mise-en-place, portion control and quality while maintaining HACCP standards.

You will train junior staff, supervise daily operations, and participate in meetings with the Chef de Cuisine. A minimum of 5 years in kitchen and five-star hotel experience are required, with ability to work with a diverse team.

Join a world-class hospitality group and contribute to delivering memorable dining experiences.

Qualifications

• Minimum 5 years in the kitchen.
• Completed kitchen apprenticeship or chefs training courses for at least one year.
• At least two years in a five star international chain hotel/restaurant.
• At least one year in an international five star hotel in similar position or Demi chef.
• Willing to work in a team.
• Able to deal with people from different nationalities and backgrounds.

Responsibilities

• Organizes shifts in the section regarding mise-en-place and service.
• Gives tasks to Demi chefs and commis chefs and checks that they are carried out correctly.
• Writes daily wine, dry store, food requisitions and kitchen transfers for approval by Executive Chef/Executive Sous Chef.
• Maintains good Heartists relations and motivates Heartists.
• Ensures one-to-one training is carried out and understood.
• Checks daily food preparation for portion size, quantity and quality as laid down in recipes.
• Completes the daily mise-en-place and food storage checklist.
• Attends daily meetings with Chef de Cuisine and Executive Chef/Executive Sous Chef.
• Adheres to Hygiene and HACCP standards and SOPs.
• Passes all information to the next shift about functions.
• Checks Demi Chefs/Commis Chefs on personal hygiene.

Skills

Teamwork

Leadership

Education

Kitchen apprenticeship or chef training

Job description

AccorHotels Middle East in Dubai is seeking a Demi Chef to lead a section, ensuring mise-en-place, portion control and quality while maintaining HACCP standards.

You will train junior staff, supervise daily operations, and participate in meetings with the Chef de Cuisine. A minimum of 5 years in kitchen and five-star hotel experience are required, with ability to work with a diverse team.

Join a world-class hospitality group and contribute to delivering memorable dining experiences.