Demi Chef de Partie

Rixos Hotels Gulf; Dubai; On-site; AED 78,000 - 112,000; Full time

Benefits offered by this job

Duty meals provided (breakfast/lunch/d

Vacations tickets / hotel benefits

Medical insurance

Job summary

Rixos Premium Dubai JBR, a luxury hotel, is seeking a Demi Chef de Partie / Commis Chef to join our bustling kitchen and maintain high culinary standards. You will assist with daily preparation, mise en place, and presentation, ensuring consistency across breakfast, lunch, dinner, and banquets.

The ideal candidate has prior hotel or resort kitchen experience, a culinary qualification preferred, and a commitment to food safety, teamwork, and adaptability in a fast-paced environment.

Qualifications

• Experience in hotel/resort kitchen or similar environment.
• Culinary qualification or professional culinary training preferred.
• Strong knowledge of food preparation, cooking techniques, and kitchen operations.
• Good understanding of HACCP, hygiene and sanitation standards.

Responsibilities

• Assist the kitchen in daily preparation and production according to recipes, standards and presentation guidelines.
• Prepare ingredients, mise en place, sauces and garnishes as assigned.
• Ensure all dishes are prepared and presented with high quality, taste and appearance.
• Support smooth operation of the kitchen section during breakfast, lunch, dinner, banquets and other service periods.
• Follow food handling, hygiene, sanitation and food safety procedures at all times.
• Maintain cleanliness and organization of workstation and equipment.
• Assist with receiving, storing, labeling and rotating food according to FIFO.
• Minimize food waste and ensure appropriate portion control.
• Operate kitchen equipment safely and report maintenance issues.
• Assist in stock-taking and maintaining appropriate ingredient levels.
• Collaborate with kitchen team for efficient service and communication.
• Follow directions from Chef de Partie, Sous Chef and Executive Chef.
• Support training and guidance of Commis Chefs and junior team members.

Skills

Teamwork

Food safety

Attention to detail

Adaptability

Communication

Time management

Education

Culinary qualification (preferred)

Job description

Job 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.

Requirements: