Demi Chef De Partie

SLS; Dubai; On-site; AED 30,000 - 50,000; Full time

Job summary

An established industry player is seeking a passionate Commis Chef to join their dynamic kitchen team. In this role, you will support the Chef de Partie in organizing shifts, executing orders, and maintaining high standards of food hygiene and safety. Your creativity will shine as you assist in developing new recipes and menu ideas. This is an exciting opportunity to grow in a multicultural environment, enhance your culinary skills, and contribute to a vibrant dining experience. If you thrive under pressure and have a flair for innovation, this role is perfect for you!

Qualifications

• 2 years experience as Commis or similar position.
• Certification of culinary training or apprenticeship required.

Responsibilities

• Organize shifts with the Chef de Partie for production and service.
• Assist in writing daily food requisitions and maintain stock rotation.
• Supervise Commis Chefs regarding hygiene and personal cleanliness.

Skills

Communication Skills

Innovative and Pro-active

Ability to Work Under Pressure

Cost Awareness

Basic Food and Hygiene Training

Computer Skills

English Communication

Education

Culinary Training Certification

Apprenticeship

Job description

Job Title: Commis Chef

Qualifications:

• 2 years experience as Commis or similar position
• Strong communication skills, verbal, listening, and writing
• Innovative, pro-active, and reliable
• Ability to work well under pressure and in a multicultural environment
• Cost awareness, Basic Food and Hygiene training certification
• Computer skills are a plus
• Ability to communicate in English
• Certification of culinary training or apprenticeship

Job Description:

1. Organize the shift with the Chef de Partie regarding mise-en-place, production, and service.
2. Take orders from the Chef de Partie and execute them correctly.
3. Assist in writing daily wine, dry store, food requisitions, and kitchen transfers for approval to achieve high stock rotation.
4. Maintain good employee relations and motivate colleagues.
5. Follow specifications regarding portion size, quantity, and quality as per the recipe index.
6. Complete daily checklists for mise-en-place and food storage.
7. Attend daily and monthly meetings with the Chef de Cuisine and other relevant meetings.
8. Report machinery and equipment issues and ensure necessary repairs are followed up.
9. Check the main information board for updates on banquets and organizational changes.
10. Keep the section clean and organized.
11. Pass all relevant information to the next shift.
12. Ensure coverage for night shifts and proper function of mise-en-place.
13. Record accidents and sickness in the logbook and report to the senior management.
14. Supervise Commis Chefs regarding hygiene and personal cleanliness.
15. Assist in developing new recipes and menu ideas.
16. Adhere to company policies on fire safety, hygiene, and safety protocols.
17. Perform other related tasks as assigned.