Demi Chef de Partie - Hotel Kitchen

Accor Group; Dubai; On-site; AED 33,480 - 50,220; Full time

Benefits offered by this job

International career mobility

Industry benefits

Job summary

Novotel Bur Dubai, part of Accor, seeks a Demi Chef de Partie to assist daily food production in a fast-paced hotel kitchen in Dubai. You will support chefs, prepare mise en place, and ensure quality and hygiene.

The ideal candidate has 1–2 years in a similar role, is fluent in English, and is committed to food safety and teamwork within an international hotel group.

Qualifications

• Diploma or certification in Culinary Arts or related field.
• 1–2 years of experience in a Demi Chef de Partie or similar role.
• Hospitality/kitchen environment experience preferred.

Responsibilities

• Assist with preparation, cooking, and presentation of dishes according to recipes and standards.
• Support Chef de Partie and Sous Chef during service and daily prep.
• Maintain mise en place, ingredients, sauces, and garnishes accurately.

Skills

Food preparation

Professional cooking

Mise en place

Recipe execution

Plate presentation

Portion control

Food safety

HACCP compliance

Kitchen hygiene

Time management

Team collaboration

Education

Diploma in Culinary Arts

Job description

Demi Chef de Partie - Hotel Kitchen

Location: Dubai, United Arab Emirates

Industry: Hospitality | Function: Chef/Culinary/Kitchen Management | Experience: 1-2 years | Job Type: Full-time | Salary: 3000-4500

Overview

We are looking for a developing culinary professional with experience in food preparation, cooking, mise en place, and fast‑paced kitchen service to support daily food production at Novotel Bur Dubai. The role supports Chef de Partie and Sous Chef in preparing and presenting menu items according to approved recipes, quality expectations, and service schedules.

Key Responsibilities

• Assist with the preparation, cooking, and presentation of dishes according to established recipes and plating standards.
• Support the Chef de Partie and Sous Chef during daily preparation, service, and closing activities.
• Prepare ingredients, sauces, garnishes, and mise en place accurately before each service period.
• Maintain consistent food quality, taste, appearance, temperature, and portion control.
• Follow kitchen production schedules and complete assigned tasks within required service timelines.
• Keep workstations, utensils, equipment, refrigerators, and storage areas clean and organized.
• Apply food safety, hygiene, sanitation, and HACCP procedures throughout food preparation and storage.
• Store, label, date, rotate, and handle ingredients according to approved kitchen protocols.
• Monitor ingredient and stock levels and report shortages to the supervising chef.
• Minimize food waste through accurate preparation, careful handling, and correct portioning.
• Operate kitchen equipment safely and report faults or maintenance concerns promptly.
• Support the culinary team during busy service periods without compromising food quality or hygiene.
• Adapt preparation and cooking methods for menu changes, guest preferences, and approved special requests.
• Maintain knowledge of ingredients, culinary techniques, cooking methods, and menu specifications.
• Coordinate with colleagues to ensure dishes are completed and dispatched efficiently.
• Participate in culinary training, departmental briefings, and professional development activities.
• Demonstrate professionalism, teamwork, reliability, and respect in all workplace interactions.
• Follow hotel policies, departmental standards, and instructions provided by culinary leadership.

Ideal Profile

• Minimum 1-2 years of experience in a Demi Chef de Partie, Commis Chef, or similar professional kitchen role.
• Previous experience in a hotel, restaurant, resort, or other fast‑paced hospitality environment.
• Diploma or certification in Culinary Arts or a related field is preferred.
• Food safety, hygiene, or HACCP certification is advantageous.
• Practical knowledge of food preparation, cooking techniques, ingredients, and kitchen workflows.
• Ability to prepare mise en place efficiently and follow recipes accurately.
• Understanding of food quality, portion control, storage, labeling, and waste reduction.
• Confidence using standard commercial kitchen tools and equipment.
• Strong time management with the ability to prioritize tasks during busy service periods.
• Careful attention to detail while working under operational pressure.
• Good communication and interpersonal skills.
• Ability to collaborate effectively with chefs, stewards, and other kitchen colleagues.
• Physical stamina to stand for extended periods and perform regular kitchen duties.
• Flexible and adaptable approach to changing menus, schedules, and guest requirements.
• Fluent English communication; additional languages are an advantage.
• Passion for culinary development, guest satisfaction, and continuous learning.

Skills Set

• Food preparation
• Professional cooking
• Mise en place
• Recipe execution
• Plate presentation
• Portion control
• Food quality control
• HACCP compliance
• Food safety
• Kitchen hygiene
• Ingredient handling
• Food storage
• Stock monitoring
• Waste reduction
• Kitchen equipment operation
• Culinary techniques
• Sauce preparation
• Garnish preparation
• Service coordination
• Time management
• Team collaboration
• Guest satisfaction
• Menu adaptation
• Fast-paced kitchen operations

Why Join Us

This position provides an opportunity to strengthen practical culinary skills within Novotel Bur Dubai and gain experience in a structured international hotel environment. The successful candidate will work alongside experienced chefs, contribute to varied food service operations, and receive exposure to professional kitchen standards, training, and development opportunities. Accor offers a supportive workplace, international career mobility, industry-specific benefits, and access to a broad hospitality network.

Ideal for a motivated culinary professional seeking stability, technical growth, and progression toward Chef de Partie responsibilities.