Demi Chef de Partie - Cold Section

Rotana Hotels; Abu Dhabi; On-site; AED 67,000 - 89,000; Full time

Job summary

Rotana Hotels in Abu Dhabi is seeking a Demi Chef de Partie to join our kitchen team. You will support the Chef de Partie and Sous Chef, follow menu specifications, and ensure hygiene standards across main kitchen and satellite stations.

Responsibilities include daily mise-en-place, food production, stock and cost control, and leading junior staff during busy services and buffets. The role requires attention to quality and continuous learning of new techniques.

Qualifications

• Proven ability to work in a fast-paced kitchen environment.
• Strong understanding of food safety and hygiene practices.
• Ability to follow detailed kitchen procedures and menus.

Responsibilities

• Support the Chef de Partie or Sous Chef in daily operation and work.
• Prepare daily mis-en-place and food production in main kitchen or satellites.
• Follow instructions from superiors to complete tasks.
• Maintain hygienic work area according to hotel rules.
• Control food stock and food cost in his section.
• Ensure high standards and quality in daily preparation and keep up to date with recipes and techniques.
• Lead and instruct subordinates in daily requirements and buffet setups.

Skills

Teamwork

Attention to detail

Hygiene standards

Food production

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

• 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