Demi Chef de Partie - Cold Kitchen

Rotana Hotels; Al Ain; On-site; AED 56,000 - 89,000; Full time

Job summary

Rotana Hotels in Abu Dhabi is seeking a passionate Demi Chef de Partie to join the kitchen team. You will assist in daily food preparation, follow menu specifications, and ensure hygiene standards are met across the kitchen.

The role requires collaboration with senior chefs, leading junior staff during busy service, and contributing to cost control and maintaining high quality across buffets and events.

Qualifications

• Experience in kitchen operations and culinary hygiene
• Ability to lead junior staff during shifts
• Strong attention to food quality and consistency
• Ability to follow menus and portion control

Responsibilities

• Assist the Chef de Partie or Sous Chef in daily kitchen operations.
• Prepare according to menu specifications and maintain hygiene.
• Monitor stock and food cost within own section.
• Prepare mis-en-place and food production across sections of the kitchen.
• Lead and guide junior staff during service and buffets.
• Coordinate with other sections to ensure quality and cost control.

Skills

Kitchen operations

Hygiene standards

Leadership

Food preparation

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 you are responsible to take care of the daily food preparation and duties assigned to meet the set standard and qualities whereby your role will include key responsibilities such as:

• 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