Demi Chef de Partie - Hot Section

Tanqeeb; Abu Dhabi; On-site; AED 78,000 - 100,000; Full time

Job summary

Tanqeeb is seeking a Demi Chef de Partie in Abu Dhabi to support daily kitchen operations and uphold the highest standards of quality and presentation. You will work under the Chef de Partie and Sous Chef to deliver menu items with accuracy and care.

You will maintain hygienic work areas, prepare mise-en-place, manage stock and costs, and lead junior staff during buffets and special events while ensuring consistency and seasonal relevance.

Responsibilities

• Assist the Chef de Partie or Sous Chef in daily kitchen operations
• Follow menu specifications and recipes as directed by the Chef de Partie
• Maintain hygienic work areas according to hotel standards
• Monitor food stock and control food costs within your section
• Prepare daily mise-en-place and production for main kitchen or satellite outlets
• Implement instructions from superiors and complete daily tasks
• Ensure high quality and consistency in food preparation; stay updated on products and techniques
• Instruct and lead junior staff; participate in buffet setup and special functions

Job description

Job description

We are currently seeking for passionate and dynamic Kitchen professionals who pride themselves on their ability to deliver extraordinary levels of customer service and provide creative solutions to our guests.

As a Demi Chef de Partie you are responsible to take care of the daily food preparation and duties assigned to meet the set standard and qualities whereby your role will include key responsibilities such as:

• Support the Chef de Partie or Sous Chef in the daily operation and work
• Work according to the menu specifications by the Chef de Partie
• Keep work area at all times in hygienic conditions according to the rules set by the hotel
• Control food stock and food cost in his section
• Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites
• Follow the instructions and recommendations from the immediate superiors to complete the daily tasks
• Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques
• Instruct and lead subordinates through their daily requirements in food preparation and actively take part in set up of buffets and special functions
• Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control