Demi Chef De Partie ( Indian Cuisine)

Tanqeeb; Abu Dhabi; On-site; AED 33,000 - 56,000; Full time

Job summary

Dusit is seeking a Demi Chef de Partie in Abu Dhabi to join our high‑standard kitchen team. You will prepare, cook and present dishes with a focus on Indian cuisine and maintain strict HACCP and hygiene practices.

You will grow through coaching junior staff and collaborating across hotel departments to ensure exceptional guest experiences. We value punctuality, teamwork, and a passion for menu planning, with responsibilities spanning prep, plating, stock control, and cost-saving initiatives to

Qualifications

• At least 1 year of Demi Chef de Partie or 2 years Commis I experience in a 5-star hotel.
• Strong working knowledge of Indian cuisine.
• Strong understanding of HACCP and high standards of hygiene.
• Demonstrates passion for menu planning and leadership.

Responsibilities

• Prepare, cook and serve food ensuring highest quality and presentation standards.
• Prepare appetizers and entrees, with proper presentation.
• Adhere to hygiene, labeling, dating, and cleaning procedures and keep records updated.
• Assist with receiving and storing deliveries following procedures.
• Maintain a clean, hygienic work area at all times.
• Understand and implement stock controls to meet gross profit targets.
• Follow opening and closing kitchen procedures as directed.
• Implement cost-saving measures in electricity and supplies.
• Report to Supervisor or Manager and be punctual.
• Train and coach junior kitchen staff and foster teamwork across departments.

Skills

Demi Chef de Partie

Commis I

Indian Cuisine

HACCP

Leadership

Menu Planning

Job description

Job description

PRIMARY RESPONSIBILITIES:

• Prepares, cooks and serves any food delegated as your responsibility ensuring that the highest possible quality is maintained and that agreed standards for food preparation and presentation are met at all times.
• Prepares appetizers plus meat and vegetables for entrees, as well as help with the proper presentation of the food.
• Adheres to company procedures in regards to temperature checks, food labelling and dating, cleaning schedules and hygiene regulations at all times and ensuring that all records of such are updated and kept.
• Assists with the acceptance and storage of deliveries and that all-relevant company procedures are adhered to.
• Maintains work area to a clean, hygienic and tidy state at all times.
• To have an understanding of menu planning, writing and the implementation of stock controls and how this enables the kitchen to meet Gross Profit %.
• Familiarizes with the opening and closing procedures of the kitchen and carry them out as rotated.
• Implements cost savings procedures in electricity, operating supplies and other controllable costs in relation to kitchen operation.
• To be punctual for work and report directly to the Supervisor or Manager on duty.
• Maintains a grooming standard at all times whether in the public eye or back areas.
• Reports any unusual incident, guest complaints, lost and found, breakage and losses to the superiors.
• Trains, coaches and counsels junior members of kitchen staff effectively and conducts on-the-job training for all kitchen personnel.
• Provides assistance to co-employees within food & beverage and amongst other departments in the performance of tasks to foster team work and success for the Hotel.
• Performs other tasks as assigned by superiors.

REPORT LINE & COMMUNICATION:

• To assist the Chef de Partie in ensuring that all culinary standards in that section comply with Hotel Policies and Procedures and Minimum Standards.
• To maintain good working relationships with colleagues and all other departments.

OTHERS

• Continuous learning through own IDP.
• Any other duties as may be assigned by the superior.

ACCOUNTABILITIES

• Represents Dusit’s brand and its values at all times. We will establish relationships and foremost and we will deliver an exceptional guest experience and promote Thai graciousness.

COMPANY’S CULTURE

• Communicate and fully embracing the Company’s culture (our Vision, our Mission and our Values), leads by example and cascade to all your subordinates. – “Proud to belong and to contribute”

CONFIDENTIALITY

• Ensure confidentiality and secure storage of all intellectual property and data bases, both hard copy and electronic. Adhere to Dust Internet and E-mail policy. Ensure Hotel, Customer and Staff information or transactions are kept confidential during or after employment with the company.

JOB REQUIREMENT:

• At least 1 year of Demi Chef de Partie or 2 years Commis I experiences in a 5 star hotel
• Have a strong working knowledge of Indian Cuisine
• Strong understanding of HACCP, displays a high level of food and personal hygiene
• Demonstrates real passion for menu planning and leadership