Demi Chef de Partie Hot Kitchen

NOVOTEL; Dubai; On-site; AED 78,000 - 123,000; Full time

Job summary

Novotel in Dubai is seeking a Chef de Partie to support the preparation and production of high-quality hot dishes, ensuring HACCP standards and presentation for hotel guests.

You will complete mise en place and maintain cleanliness, assist with banquets, and train Commis Chefs while working within a multicultural team under pressure.

Qualifications

• Culinary qualification preferred.
• Minimum 1-2 years' experience in a professional kitchen, preferably in a 4- or 5-star hotel.
• Good knowledge of hot kitchen operations and food safety standards.
• Ability to work under pressure and as part of a multicultural team.

Responsibilities

• Prepare and cook food according to standard recipes and hotel standards
• Complete mise en place and ensure timely preparation for service
• Maintain consistent quality taste portioning and presentation
• Follow HACCP food safety and hygiene standards at all times
• Maintain cleanliness and organization of the assigned kitchen section
• Ensure proper food storage labeling and FIFO procedures
• Minimize food wastage and support effective cost control
• Assist with restaurant banquet buffet and other hotel operations as required
• Support and guide Commis Chefs when required
• Follow all hotel policies safety procedures and grooming standards

Skills

Culinary skills

Food safety awareness

Teamwork

Pressure handling

Education

Culinary qualification

Job description

To support the Chef de Partie in the preparation and production of high-quality hot food while maintaining excellent standards of food quality hygiene and presentation

Key Responsibilities

• Prepare and cook food according to standard recipes and hotel standards
• Complete mise en place and ensure timely preparation for service
• Maintain consistent quality taste portioning and presentation
• Follow HACCP food safety and hygiene standards at all times
• Maintain cleanliness and organization of the assigned kitchen section
• Ensure proper food storage labeling and FIFO procedures
• Minimize food wastage and support effective cost control
• Assist with restaurant banquet buffet and other hotel operations as required
• Support and guide Commis Chefs when required
• Follow all hotel policies safety procedures and grooming standards

Qualifications

• Culinary qualification preferred.
• Minimum 1 2 years' experience in a professional kitchen, preferably in a 4- or 5-star hotel.
• Good knowledge of hot kitchen operations and food safety standards.
• Ability to work under pressure and as part of a multicultural team.