Demi Chef de Partie - International Cuisine

Park Hyatt Los Cabos at Cabo del Sol; Dubai; On-site; AED 60,000 - 90,000; Full time

Job summary

The Demi Chef de Partie supports the Chef de Partie in managing the assigned kitchen section, ensuring the consistent preparation and presentation of high-quality dishes. The role assists with daily mise en place, section organization, stock control, and food safety while contributing to efficient kitchen operations within a luxury hospitality environment.

Main duties include preparing and presenting dishes according to recipes and standards, assisting with timely service, managing mise en

Qualifications

• Diploma or certificate in Culinary Arts, Professional Cookery, or a related culinary discipline.
• Minimum 2 years of relevant culinary experience, preferably within a luxury hospitality environment.
• Good knowledge of food preparation, cooking techniques, recipe standards, portion control, and food presentation.
• Strong understanding of food safety, HACCP, allergen management, sanitation, and kitchen hygiene requirements.
• Ability to manage an assigned kitchen section, prioritize tasks, and maintain quality during busy service periods.
• Well-organized and team-oriented, with the ability to follow instructions, support junior colleagues, and work effectively in a fast-paced kitchen.

Responsibilities

• Prepare and present dishes according to approved recipes, portion sizes, presentation guidelines, and established culinary standards.
• Support the Chef de Partie in managing the assigned section and ensuring smooth, timely, and efficient service.
• Complete daily mise en place accurately and ensure all ingredients are prepared and available before each service period.
• Maintain consistency in the quality, flavour, texture, temperature, portioning, and presentation of all dishes.
• Check the freshness and quality of ingredients before use and report any concerns to the Chef de Partie or Sous Chef.
• Ensure food items are correctly labelled, dated, stored, and rotated in accordance with established procedures.
• Assist in monitoring stock levels, controlling portions, minimizing food waste, and communicating replenishment requirements.
• Coordinate effectively with other kitchen sections and the service team to ensure orders are prepared accurately and delivered on time.
• Follow established procedures when preparing dishes for guests with food allergies, dietary requirements, or special requests.
• Maintain a clean, organized, and hygienic workstation throughout preparation, service, and closing duties.
• Comply with all food safety, HACCP, allergen management, sanitation, and personal hygiene requirements.
• Use kitchen equipment, knives, utensils, and tools safely, reporting any damage or maintenance concerns promptly.
• Support and guide Commis Chefs and junior colleagues in preparation methods, recipes, food safety, and kitchen procedures.
• Assist with menu trials, seasonal promotions, special events, and the development of new dishes when required.
• Assume responsibility for the assigned section in the absence of the Chef de Partie and perform other culinary duties assigned by senior chefs.

Skills

Culinary skills

Food safety/HACCP

Allergen management

Teamwork

Job description

Close Inclusive Collection Job Postings Notification

"I believe successful people are the ones who take the initiative to learn, unlearn and relearn. It’s important to constantly challenge your knowledge and step out of your comfort zone."

"I believe successful people are the ones who take the initiative to learn, unlearn and relearn. It’s important to constantly challenge your knowledge and step out of your comfort zone."

Peggy Focheux Duval: Director of Learning & Development, France

Park Hyatt Park Hyatt Dubai AE - DU - Dubai

Culinary

Hourly/Entry Level Employee

Full-time

Worldwide

Summary

The Demi Chef de Partie supports the Chef de Partie in managing the assigned kitchen section, ensuring the consistent preparation and presentation of high-quality dishes. The role assists with daily mise en place, section organization, stock control, and food safety while contributing to efficient kitchen operations within a luxury hospitality environment.

Main Duties:

• Prepare and present dishes according to approved recipes, portion sizes, presentation guidelines, and established culinary standards.
• Support the Chef de Partie in managing the assigned section and ensuring smooth, timely, and efficient service.
• Complete daily mise en place accurately and ensure all ingredients are prepared and available before each service period.
• Maintain consistency in the quality, flavour, texture, temperature, portioning, and presentation of all dishes.
• Check the freshness and quality of ingredients before use and report any concerns to the Chef de Partie or Sous Chef.
• Ensure food items are correctly labelled, dated, stored, and rotated in accordance with established procedures.
• Assist in monitoring stock levels, controlling portions, minimizing food waste, and communicating replenishment requirements.
• Coordinate effectively with other kitchen sections and the service team to ensure orders are prepared accurately and delivered on time.
• Follow established procedures when preparing dishes for guests with food allergies, dietary requirements, or special requests.
• Maintain a clean, organized, and hygienic workstation throughout preparation, service, and closing duties.
• Comply with all food safety, HACCP, allergen management, sanitation, and personal hygiene requirements.
• Use kitchen equipment, knives, utensils, and tools safely, reporting any damage or maintenance concerns promptly.
• Support and guide Commis Chefs and junior colleagues in preparation methods, recipes, food safety, and kitchen procedures.
• Assist with menu trials, seasonal promotions, special events, and the development of new dishes when required.
• Assume responsibility for the assigned section in the absence of the Chef de Partie and perform other culinary duties assigned by senior chefs.

Qualifications

• Diploma or certificate in Culinary Arts, Professional Cookery, or a related culinary discipline.
• Minimum 2 years of relevant culinary experience, preferably within a luxury hospitality environment.
• Good knowledge of food preparation, cooking techniques, recipe standards, portion control, and food presentation.
• Strong understanding of food safety, HACCP, allergen management, sanitation, and kitchen hygiene requirements.
• Ability to manage an assigned kitchen section, prioritize tasks, and maintain quality during busy service periods.
• Well-organized and team-oriented, with the ability to follow instructions, support junior colleagues, and work effectively in a fast-paced kitchen.

Thompson Austin - 5th and Brazos | Austin , TX , US

Thompson Austin - 5th and Brazos | Austin , TX , US

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