Demi Chef De Partie - February 30

7 Management; Dubai; On-site; AED 78,000 - 134,000; Full time

Job summary

February 30 in Dubai is seeking a Demi Chef de Partie to assist the Chef de Partie in preparing, cooking, and presenting dishes within an assigned kitchen section. The role requires maintaining high hygiene standards, supporting Commis, and ensuring service runs smoothly.

Ideal candidates have 2-4 years of culinary experience and a diploma in culinary arts, with strong HACCP knowledge and attention to detail.

Qualifications

• Diploma or Certificate in Culinary Arts or related field.
• 2-4 years of culinary experience, with at least 1 year as a Commis or Demi Chef de Partie in a reputable restaurant or hotel.
• Strong technical knowledge of cooking techniques, preparation, and kitchen operations particularly with Japanese cuisine.
• Understanding of HACCP principles and food safety procedures.
• Excellent attention to detail and commitment to quality.

Responsibilities

• Prepare ingredients, sauces, garnishes, and components according to recipes and standards.
• Cook and present dishes as per brand and menu specifications.
• Assist Chef de Partie in managing the section, ensuring readiness for service.
• Guide and support Commis chefs; provide training and feedback.
• Ensure all food served meets standards for quality, taste and presentation.

Skills

Culinary skills

HACCP knowledge

Food presentation

Team supervision

Education

Diploma or Certificate in Culinary Arts

Tools

Kitchen equipment knowledge

Job description

Company Overview

Launched in 2021, February 30 is a one-of-a-kind beach bar, lounge, and restaurant that celebrates boldness, creativity, and individuality. Seamlessly transitioning from laid-back days to high-energy nights, it offers an ever-evolving experience that makes it the premier destination for every occasion.

Company Overview

Launched in 2021, February 30 is a one-of-a-kind beach bar, lounge, and restaurant that celebrates boldness, creativity, and individuality. Seamlessly transitioning from laid-back days to high-energy nights, it offers an ever-evolving experience that makes it the premier destination for every occasion.

With its dynamic ambiance, innovative cocktails, and a refined fusion of Mediterranean and Japanese cuisine, February 30 stands out as a place where the unexpected feels right at home.

Since opening, it has been recognized with multiple prestigious awards, solidifying its position as one of Dubai’s most acclaimed and must-visit beachfront venues where every moment is designed to defy the ordinary.

Role Overview

The Demi Chef de Partie is responsible for assisting the Chef de Partie in the preparation, cooking, and presentation of dishes within an assigned kitchen section. The role requires maintaining consistency, quality, and high hygiene standards while supporting kitchen operations efficiently. The Demi Chef de Partie also helps supervise Commis and ensures the section operates smoothly during service.

Key Responsibilities

• Food Preparation: Prepares ingredients, sauces, garnishes, and other menu components according to recipes and standards. Ensures timely and accurate preparation for service.
• Cooking & Presentation: Cooks and presents dishes as per brand and menu specifications. Maintains consistency in flavor, portioning, and plating for all dishes produced in the section.
• Section Management: Assists the Chef de Partie in managing the section, ensuring readiness for service, cleanliness, and compliance with kitchen standards. Takes charge of the section in their absence.
• Supervision: Guides and supports Commis chefs in daily tasks. Provides training and feedback to ensure proper cooking techniques and food handling practices are followed.
• Quality Control: Ensures that all food served meets the restaurant’s standards for quality, taste, and presentation. Reports any deviations to senior chefs immediately.

Qualifications

• Diploma or Certificate in Culinary Arts or related field.
• Minimum 2-4 years of culinary experience, with at least 1 year as a Commis or Demi Chef de Partie in a reputable restaurant or hotel.
• Strong technical knowledge of cooking techniques, preparation, and kitchen operations particularly with Japanese cuisine.
• Understanding of HACCP principles and food safety procedures.
• Excellent attention to detail and commitment to quality.