Demi Chef De Partie

DAMAC Hills 2 Hotel; Dubai; On-site; AED 72,000 - 108,000; Full time

Job summary

DAMAC Hills 2 Hotel in Dubai is seeking a Demi Chef de Partie to assist in daily food preparation within a busy kitchen, maintaining high quality and consistency across all dishes.

You will follow menu specifications, manage mise-en-place, supervise junior staff, and collaborate with a multicultural team to deliver exceptional guest experiences daily.

Qualifications

• A professional kitchen apprenticeship or chefs training course completed.
• Experience in quality establishments with strong culinary skills.
• Ability to communicate well in English.
• Proven track record in food preparation, presentation and preservation.

Responsibilities

• Support the Chef de Partie or Sous Chef in daily operation.
• Work according to the menu specifications by the Chef de Partie.
• Keep work area at all times in hygienic conditions according to hotel rules.
• Control food stock and food cost in his section.
• Prepare the daily mise-en-place and food production in different kitchen sections.
• Follow instructions from superiors to complete daily tasks.
• Ensure highest standards and quality in daily preparation and stay updated with new products and techniques.
• Instruct and lead subordinates in daily food preparation and assist in buffets and functions.
• Coordinate with other sections on cleanliness, wastage and cost control.

Skills

Culinary skills

English communication

Team leadership

Cost control

Education

Professional kitchen apprenticeship

Job description

We are currently seeking for passionate and dynamic Kitchen professionals who pride themselves on their ability to deliver extraordinary levels of customer service and provide creative solutions to our guests.

As a Demi Chef de Partie you are responsible to take care of the daily food preparation and duties assigned to meet the set standard and qualities whereby your role will include key responsibilities such as:

• Support the Chef de Partie or Sous Chef in the daily operation and work
• Work according to the menu specifications by the Chef de Partie
• Keep work area at all times in hygienic conditions according to the rules set by the hotel
• Control food stock and food cost in his section
• Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites
• Follow the instructions and recommendations from the immediate superiors to complete the daily tasks
• Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques
• Instruct and lead subordinates through their daily requirements in food preparation and actively take part in set up of buffets and special functions
• Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control

Skills

Education, Qualifications & Experiences

You should have a professional kitchen apprenticeship or chefs training course and previous experiences in quality establishments along with good culinary skills. The ability to communicate well in English and a proven track of food preparation, presentation and preservation knowledge is an essential.

Knowledge & Competencies

The ideal candidate will be positively spirited and passionate about food and be committed to work together with the service team to deliver an amazing guest experiences every time. You are a very positive, dynamic, creative and dedicated team player with the ability to work in a multicultural environment and under difficult condition while possessing following additional competencies:

• Understanding Hotel Operations
• Effective Communication
• Planning for Business
• Supervising People
• Understanding Differences
• Supervising Operations
• Teamwork
• Adaptability
• Customer Focus
• Drive for Results