Demi Chef De Partie - Concept Development & Research

Emirates Flight Catering; Dubai; On-site; AED 120,000 - 200,000; Full time

Job summary

A leading catering company in Dubai is seeking a passionate Demi Chef de Partie to supervise production operations and support a culinary team. You will ensure adherence to safety and hygiene guidelines, train junior staff, and monitor quality standards. The ideal candidate will have a minimum of 3 years' experience in the culinary field and a diploma in hotel management or culinary arts. Join us to create exceptional dining experiences for our global clientele.

Qualifications

• Minimum 3 years of experience in the culinary field, including apprenticeship or training.
• Experience in a supervisory role is preferred.

Responsibilities

• Supervise production operations in accordance with safety and hygiene guidelines.
• Allocate work, observe productivity, and assist staff.
• Monitor HACCP records and ensure compliance with food safety standards.

Skills

Effective communication skills

Good organizational skills

Attention to detail

Strong interpersonal abilities

Problem-solving

Ability to multi-task

Effective task management

Education

Senior Secondary School certificate or Diploma in Hotel Management or Culinary

Job description

Emirates Flight Catering (EKFC)

Emirates Flight Catering (EKFC) is seeking a passionate and experienced Demi Chef de Partie - Concept Development & Research, to join our world-class culinary team, supporting the creation of exceptional dining experiences for our global clientele.

Job Purpose

The jobholder is responsible for directly supervising production operation for specific section on a given shift/area in accordance with production department’s policies, procedures and safety & hygiene guidelines whilst ensuring efficiency and cost standards are adhered to.

Key Results Area

1. Allocate work to subordinates, observe the working methods and productivity of assigned staff, assist them, and coordinate with senior production staff to provide them with the necessary training.
2. Supervise all staff within his shift/section and assume responsibilities for their quality of work.
3. Actively participate in training of culinary skills to junior staff
4. Seek guidance and assist the seniors in case of any issues, focusing on preparation of food, managing equipment utilization and operability, resource allocation on daily basis.
5. Make decisions to receive or reject products in accordance with published guidelines & procedures, request replacements or substitutions and escape issues when necessary.
6. Monitor HACCP records, ensure appropriate and timely updates – report and take corrective actions for variations.
7. Monitor, assess and revise recipes through trials and innovative ideas using previous experience and guidelines with a focus on reducing costs without compromising on quality within the section or area of operation, keeping the supervisors pre-informed of any such trials or efforts.
8. Propose, define and implement ways to reduce costs/ expenses in a pro-active manner in consultation with seniors.
9. Check and ensure customer satisfaction by adhering to specifications, albums, recipes, procedures at all times.
10. Maintain high standards of food safety, quality & hygiene.

Knowledge, Skills & Minimum Experience

Education Qualification

• Minimum Senior Secondary School certificate or Diploma in Hotel management or Culinary

Work Experience

• Years of Experience: Minimum 3 years of experience including any apprenticeship or industrial training duration in the culinary field
• Area of Experience: Culinary field

Skills

• Effective communication skills
• Good organizational skills
• Attention to detail
• Strong interpersonal and problem-solving abilities
• Ability to multi-task
• Effective task management.