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

21c Museum Hotels; Ras Al Khaimah; On-site; AED 60,000 - 120,000; Full time

Job summary

A leading hotel brand is searching for a creative and detail-oriented Cold Kitchen Chef to join their team in Ras Al Khaimah. You'll be responsible for preparing and presenting cold à la carte dishes while maintaining high standards of hygiene and food safety. Ideal candidates should have culinary experience and a culinary diploma or equivalent, along with a keen eye for artistic food presentation. This position offers a vibrant work environment with opportunities for growth from the start date of 15th August 2025.

Qualifications

• 1–2 years of culinary experience in cold kitchen or à la carte.
• Familiarity with HACCP and kitchen hygiene standards.
• Ability to work flexible hours including weekends and holidays.

Responsibilities

• Prepare and present cold à la carte items with precision.
• Maintain hygiene and food safety standards in the cold kitchen.
• Work under pressure during busy service periods.

Skills

Food preparation

Hygiene standards

Attention to detail

Education

Culinary diploma or equivalent vocational training

Job description

Company Description

"Why work for Accor?

We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.
By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/
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Job Description

This job opportunity is planned with a starting date of 15th August 2025.

KEY RESPONSIBILITY

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

Qualifications

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