Demi Chef de Partie – Cold Kitchen (À la Carte)

Fairmont Hotels & Resorts; Ras Al Khaimah; On-site; AED 60,000 - 120,000; Full time

Job summary

A leading hotel in the hospitality sector is looking for a culinary team member to assist in preparing cold à la carte dishes. The ideal candidate will have a culinary diploma and 1-2 years of experience in kitchen settings. Responsibilities include maintaining hygiene standards, precise food presentation, and supporting inventory control in a busy kitchen environment.

Qualifications

• 1–2 years of culinary experience, preferably in a cold kitchen or à la carte environment.
• Basic knowledge of cold food preparation and plating techniques.
• Familiarity with HACCP and kitchen hygiene standards.

Responsibilities

• Assist in preparing and presenting cold à la carte items with precision and creativity.
• Maintain high standards of hygiene and food safety in the cold kitchen section.
• Coordinate with service and kitchen team to ensure smooth order flow.

Skills

Attention to detail

Creativity

Food safety knowledge

Ability to work under pressure

Education

Culinary diploma or equivalent vocational training

Job description

Company Description

"Why work for Accor?

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Join Accor and write your own story as we imagine tomorrow's hospitality together. Discover the life that awaits you at Accor by visiting https://careers.accor.com/.
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We believe the world is more welcoming when we’re connected, focusing on our commonalities rather than differences.

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Job Description

This job opportunity is planned to start on 15th August 2025.

KEY RESPONSIBILITIES

1. Assist in preparing and presenting cold à la carte items with precision and creativity.
2. Handle mise en place for cold kitchen items, ensuring readiness before service.
3. Maintain high standards of hygiene and food safety in the cold kitchen section.
4. Follow recipes and portion guidelines accurately.
5. Ensure consistency in taste, texture, and presentation of all cold dishes.
6. Work under pressure during busy service periods with focus and efficiency.
7. Store and label all ingredients properly, ensuring freshness and proper rotation.
8. Support inventory control by minimizing waste and assisting with stock checks.
9. Coordinate with service and kitchen team to ensure smooth order flow.

Qualifications

1. 1–2 years of culinary experience, preferably in a cold kitchen or à la carte environment.
2. Culinary diploma or equivalent vocational training preferred.
3. Basic knowledge of cold food preparation and plating techniques.
4. Keen eye for detail and artistic presentation.
5. Familiarity with HACCP and kitchen hygiene standards.
6. Ability to work flexible hours including weekends and holidays.