Demi Chef de Partie: Elevate the Kitchen & Cuisine

AccorHotels Middle East; Dubai; On-site; AED 100,000 - 167,000; Full time

Job summary

AccorHotels Middle East is seeking a dedicated kitchen team member to assist in food preparation, cooking, and station management in a fast-paced hotel environment.

You will work closely with chefs to ensure dishes meet quality standards, maintain cleanliness, and adhere to safety regulations. Flexibility to work evenings, weekends, and holidays is essential, with a chance to train junior staff and develop culinary skills in a dynamic team.

Qualifications

• Culinary school diploma or equivalent training.
• Previous experience in a similar role in a hotel or restaurant kitchen.
• Knowledge of food safety and sanitation regulations.
• Strong culinary skills and a passion for cooking.
• Ability to work under pressure in a fast-paced kitchen environment.
• Good communication and teamwork skills.
• Attention to detail and a commitment to quality.
• Flexibility in work schedule, including evenings, weekends, and holidays.
• Currently in UAE and willing to join immediately will be an advantage.

Responsibilities

• Prepare and cook ingredients under the guidance of the Chef de Partie.
• Execute cooking tasks according to recipes and quality standards.
• Maintain cleanliness and organization of the kitchen station.
• Ensure quality, taste, and presentation of dishes.
• Adhere to food safety and hygiene regulations.
• Assist in menu development and recipe testing.
• Collaborate with kitchen staff for smooth operations.
• Monitor inventory and assist with stock levels.

Skills

Food safety

Teamwork

Communication

Attention to detail

Under pressure

Education

Culinary school diploma

Job description

AccorHotels Middle East is seeking a dedicated kitchen team member to assist in food preparation, cooking, and station management in a fast-paced hotel environment.

You will work closely with chefs to ensure dishes meet quality standards, maintain cleanliness, and adhere to safety regulations. Flexibility to work evenings, weekends, and holidays is essential, with a chance to train junior staff and develop culinary skills in a dynamic team.