Demi Chef de Partie — Fine Dining Kitchen Lead

The Arts Club; Dubai; On-site; AED 112,000 - 167,000; Full time

Benefits offered by this job

Competitive salary

Benefits package

Job summary

The Arts Club Dubai, located in DIFC, seeks a Demi Chef de Partie to manage a kitchen section and uphold high standards. You will ensure quality, control costs, and support seamless service in a luxury dining environment.

Responsibilities include food preparation, mise-en-place, hygiene compliance, waste prevention, and supervision of colleagues. Competitive remuneration and benefits apply.

Qualifications

• Minimum 2 years’ experience in luxury hotels or fine dining.
• Internationally recognized professional certification and excellent English.
• Strong organisational and time management skills with flexibility.
• Excellent team management, communication and listening skills.
• Demonstrate integrity and maintain confidentiality.
• Ability to work long shifts and stand for extended periods.

Responsibilities

• Undertake food preparation and cooking on day-to-day basis in a kitchen section directed by the Head Chef or Sous Chef, and monitor mise-en-place requirements.
• Maintain items at sufficient level to ensure uninterrupted service, using FIFO and ensuring quality, consistency, and taste.
• Ensure kitchen and food prep areas are clean when left unattended.
• Follow hygiene rules, stock rotation, dating, storage, temperature control, pest control, and reporting.
• Help prevent waste and over-production; minimize food orders from store.
• Monitor daily work and ensure guidelines are followed with necessary corrective actions.

Skills

Experience

Certification

English

Organisation

Time management

Flexibility

Team management

Communication

Listening skills

Integrity

Confidentiality

Endurance

Job description

The Arts Club Dubai, located in DIFC, seeks a Demi Chef de Partie to manage a kitchen section and uphold high standards. You will ensure quality, control costs, and support seamless service in a luxury dining environment.

Responsibilities include food preparation, mise-en-place, hygiene compliance, waste prevention, and supervision of colleagues. Competitive remuneration and benefits apply.