Demi Chef de Partie

Rixos Hotels Gulf; Dubai; On-site; AED 67,000 - 100,000; Full time

Benefits offered by this job

Duty meals

Vacation tickets

Medical insurance

Job summary

Rixos Premium Dubai JBR is seeking a Demi Chef de Partie to join our luxury kitchen team. You will assist in daily food production, following recipes, standards, and presentation guidelines to deliver authentic Turkish hospitality with high service standards.

This role offers opportunities to grow in a renowned luxury hotel. Ideal candidates have prior kitchen experience in hotels or resorts, a culinary qualification is preferred, and a strong focus on HACCP, sanitation, and teamwork.

Qualifications

• Previous experience as a Demi Chef de Partie, Commis Chef, or similar position in a hotel, resort, restaurant, or catering environment.
• A culinary qualification or professional culinary training is preferred.
• Good knowledge of food preparation, cooking techniques, and kitchen operations.
• Basic knowledge of international cuisine and ability to follow standardized recipes.
• Good understanding of HACCP, food safety, hygiene, and sanitation standards.
• Ability to maintain consistent food quality, taste, presentation, and portion control.
• Good organizational and time-management skills.
• Ability to work efficiently under pressure in a fast-paced kitchen environment.
• Strong teamwork and communication skills.
• Positive attitude, willingness to learn, and ability to take direction from senior chefs.
• Ability to work flexible shifts, including weekends, public holidays, and split shifts when required.
• Physically fit and able to stand for extended periods and handle the demands of a professional kitchen.
• Good attention to detail and commitment to maintaining high culinary standards.
• Professional appearance and adherence to grooming and hygiene standards.

Responsibilities

• Assist the kitchen in daily preparation and production of food according to recipes, standards, and presentation guidelines.
• Prepare ingredients, mise en place, sauces, garnishes, and other items as assigned.
• Ensure all dishes are prepared and presented with high quality, taste, and appearance.
• Support the kitchen section during breakfast, lunch, dinner, banquets, and other service periods.
• Follow proper food handling, hygiene, sanitation, and food safety procedures at all times.
• Maintain cleanliness and organization of workstation, equipment, and storage areas.
• Monitor quality and freshness of ingredients and report issues to chefs.
• Assist in receiving, storing, labeling, and rotating food products according to FIFO.
• Minimize food waste and control portions per hotel standards.
• Operate kitchen equipment safely and report maintenance issues.
• Assist in stock-taking and maintaining ingredient levels.
• Collaborate with kitchen team for efficient service and communication.
• Follow instructions from Chef de Partie, Sous Chef, and Executive Chef.
• Support training of Commis Chefs and junior team members when required.
• Maintain professional attitude and positive kitchen environment.
• Comply with hotel policies and health & safety regulations.

Skills

Food preparation

Cooking techniques

Kitchen operations

HACCP knowledge

Time management

Teamwork

Communication skills

Flexibility

Education

Culinary qualification

Job description

Company Description

Company Description

We are far more than a worldwide leader in hospitality. We welcome you as you are and offer opportunities to find a role and brand that truly match your personality and aspirations. At Ennismore, we are committed to supporting your growth and learning every day, ensuring that your work brings purpose and fulfillment to your life. During your journey with us, you will have the opportunity to explore limitless possibilities, shape your own story, and help us imagine the future of hospitality together.

Rixos Premium Dubai JBR is a luxury hotel that delivers authentic Turkish hospitality with exceptional service standards. The hotel redefines luxury by offering a unique and unforgettable holiday experience, creating a new meaning for modern hospitality and leisure.

Salaries And Benefits

• Competitive Salary
• Duty Meals provided; breakfast/lunch/dinner/midnight meal + coffee breaks
• Vacation tickets /benefits provided by the hotel
• Medical Insurance Provided

Job Description

• Assist the kitchen in the daily preparation and production of food according to the established recipes, standards, and presentation guidelines.
• Prepare ingredients, mise en place, sauces, garnishes, and other food items as assigned.
• Ensure all dishes are prepared and presented consistently, maintaining high standards of quality, taste, and appearance.
• Support the smooth operation of the assigned kitchen section during breakfast, lunch, dinner, banquets, and other food service periods.
• Follow proper food handling, hygiene, sanitation, and food safety procedures at all times.
• Maintain cleanliness and organization of the workstation, kitchen equipment, and storage areas.
• Monitor the quality and freshness of ingredients and report any issues to the Chef de Partie or Sous Chef.
• Assist with receiving, storing, labeling, and rotating food products according to FIFO standards.
• Minimize food waste and ensure appropriate portion control in accordance with the hotel's standards.
• Operate kitchen equipment safely and report any maintenance or equipment issues promptly.
• Assist in stock-taking and maintaining appropriate levels of ingredients and supplies.
• Work closely with other kitchen team members to ensure efficient service and effective communication.
• Follow instructions from the Chef de Partie, Sous Chef, and Executive Chef.
• Support the training and guidance of Commis Chefs and other junior kitchen team members when required.
• Maintain a professional attitude and contribute to a positive and collaborative kitchen environment.
• Comply with all hotel policies, procedures, and applicable health and safety regulations.
• Perform any other reasonable duties assigned by the Chef de Partie, Sous Chef, or Executive Chef.

Qualifications

• Previous experience as a Demi Chef de Partie, Commis Chef, or similar position in a hotel, resort, restaurant, or catering environment.
• A culinary qualification or professional culinary training is preferred.
• Good knowledge of food preparation, cooking techniques, and kitchen operations.
• Basic knowledge of international cuisine and ability to follow standardized recipes.
• Good understanding of HACCP, food safety, hygiene, and sanitation standards.
• Ability to maintain consistent food quality, taste, presentation, and portion control.
• Good organizational and time-management skills.
• Ability to work efficiently under pressure in a fast-paced kitchen environment.
• Strong teamwork and communication skills.
• Positive attitude, willingness to learn, and ability to take direction from senior chefs.
• Ability to work flexible shifts, including weekends, public holidays, and split shifts when required.
• Physically fit and able to stand for extended periods and handle the demands of a professional kitchen.
• Good attention to detail and commitment to maintaining high culinary standards.
• Professional appearance and adherence to grooming and hygiene standards.