Demi Chef De Partie

Rotana Hotels; Dubai; On-site; AED 47,000 - 67,000; Full time

Job summary

Rotana Hotels in Dubai is seeking a Demi Chef de Partie to support daily kitchen operations across main and satellite outlets. You will follow menu specifications, prepare mis-en-place, maintain hygienic standards, manage stock and food costs, and lead junior staff during service.

You will collaborate with other sections to ensure high quality, consistency, and cost control, while staying updated on new products, recipes, and techniques in a fast-paced hotel kitchen.

Qualifications

• Experience in kitchen operations and following menu specifications.
• Ability to set up buffets and assist with special functions.
• Maintain high hygiene and safety standards in line with hotel rules.
• Experience controlling stock and food cost in a kitchen.

Responsibilities

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

Food preparation

Buffet setup

Hygiene standards

Kitchen operations

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

• 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