Demi Chef De Partie

IBIS; Dubai; On-site; AED 48,000 - 72,000; Full time

Job summary

ibis World Trade Centre in Dubai is seeking an experienced Demi Chef De Partie to join the kitchen team. You will prepare, cook and plate dishes to standards, manage your station, and ensure consistency in taste, presentation and quality during service.

You will mentor junior cooks, collaborate with senior chefs on new dishes, monitor inventory, enforce food safety, and help deliver guest satisfaction for all outlets within the hotel.

Qualifications

• Culinary degree or equivalent certification preferred.
• Proven experience in a professional kitchen with expertise in a specific station or cuisine.
• Knowledge of food safety regulations, sanitation practices, and kitchen hygiene standards.

Responsibilities

• Prepare, cook and plate dishes to standardized recipes, menu specifications and guest preferences.
• Monitor inventory levels and manage day-to-day station operations to meet production requirements.
• Adhere to food safety, storage and sanitation guidelines to maintain a clean, safe kitchen.
• Collaborate with the Chef De Partie, Sous Chef or Head Chef to develop new recipes and seasonal menu items.
• Lead and mentor junior cooks and kitchen apprentices on techniques and station operations.
• Ensure quality, taste and presentation during service and address guest dietary requests.

Skills

Culinary skills

Creativity

Attention to detail

Teamwork

Communication

Multitasking

Education

Culinary degree or certificate

Job description

ibis World Trade Centre is looking for an experienced Demi Chef De Partie who will be one of the key members in the kitchen team A skilled culinary professional who ensures the preparation cooking and presentation of dishes meets the established standards of quality taste and consistency Prepare cook and plate dishes according to standardized recipes menu specifications and guest preferences Monitor inventory levels of ingredients and supplies for the assigned station to ensure production requirements are met Adhere to proper food handling storage and sanitation guidelines to maintain a clean and safe working environment Manage the day-to-day operations of a specific kitchen station such as grill saut pastry or pantry with efficiency and organization Coordinate and communicate with fellow chefs and kitchen staff to ensure timely preparation cooking and presentation of dishes during service periods Maintain the quality and presentation of dishes adjust seasoning and taste dishes regularly to uphold culinary standards Collaborate with the Chef De Partie Sous Chef or Head Chef to develop new recipes dishes and menu items for seasonal changes special events or promotions Ensure that menu offerings for the assigned station are innovative visually appealing and aligned with the culinary concept and brand standards of the hotel Provide input and feedback on ingredient sourcing menu costing portion control and food presentation techniques Train and mentor junior cooks commis chefs and kitchen apprentices on culinary techniques recipes and kitchen operations specific to the station Foster a culture of teamwork respect and continuous learning among kitchen staff to enhance skills performance and job satisfaction Lead by example in demonstrating professionalism culinary expertise and a positive attitude in the kitchen Conduct regular taste tests quality checks and plate presentations to ensure that dishes leaving the kitchen meet the hotel s quality standards and guest expectations Address guest feedback special requests and dietary restrictions with attention to detail accuracy and a focus on exceeding guest satisfaction Collaborate with servers front-of-house staff and management to maintain open communication and resolve any issues or concerns related to food quality or service Maintain a clean sanitary and organized kitchen station by following cleaning schedules sanitation protocols and hygiene standards Monitor food waste inventory levels and kitchen supplies to minimize waste control costs and optimize productivity in the kitchen

Qualifications

Culinary degree or equivalent culinary certification preferred Proven experience working in a professional kitchen environment with expertise in a specific culinary station or cuisine Strong culinary skills creativity and attention to detail in food preparation cooking techniques and plate presentation Knowledge of food safety regulations sanitation practices and kitchen hygiene standards Excellent communication teamwork and organizational skills to collaborate effectively with kitchen staff management and guests Ability to work in a fast-paced high-pressure kitchen environment and multitask during peak service periods Certification in food safety and or culinary arts may be required depending on local regulations Culinary degree or equivalent culinary certification preferred.Proven experience working in a professional kitchen environment, with expertise in a specific culinary station or cuisine.Strong culinary skills, creativity, and attention to detail in food preparation, cooking techniques, and plate presentation.Knowledge of food safety regulations, sanitation practices, and kitchen hygiene standards.Excellent communication, teamwork, and organizational skills to collaborate effectively with kitchen staff, management, and guests.Ability to work in a fast-paced, high-pressure kitchen environment and multitask during peak service periods.Certification in food safety and/or culinary arts may be required depending on local regulations