Demi Chef de Partie (International Cuisine)

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

Job summary

Eathos is seeking a Demi Chef de Partie/Commis Chef to join our Dubai kitchen. The role focuses on assisting in daily operations across an international menu while maintaining high standards of food safety and presentation.

The successful candidate will work under the Chef de Partie to prepare diverse dishes, follow recipes, and ensure timely service during all modes of service such as à la carte, buffet, and banquets. Flexibility for shifts is required.

Qualifications

• Diploma/Certificate in culinary arts preferred.
• Experience in a professional kitchen at Demi Chef de Partie or Commis Chef level.
• Strong knowledge of international cuisine, cooking methods, sauces and presentation.
• Understanding of food safety, HACCP and kitchen sanitation standards.

Responsibilities

• Assist the Chef de Partie in daily operation and supervision of the section.
• Prepare and cook international dishes including appetizers, soups, salads, pasta, meat, poultry, seafood, sauces and sides.
• Ensure dishes follow approved recipes, SOPs and quality standards.
• Assist with menu prep, recipe testing and new dish introductions.
• Ensure timely preparation and delivery during service (à la carte, buffet, banquet).
• Coordinate with other kitchen sections for smooth food production.
• Guide and assist Commis Chefs and kitchen helpers as needed.
• Maintain organized workstations and high standards of hygiene.
• Ensure compliance with HACCP, food safety procedures and local regulations.
• Monitor storage conditions and temperature control; check ingredient quality.
• Ensure dishes meet flavor, appearance and portion size standards before service.
• Demonstrate flexibility during busy service periods and perform other duties as assigned.

Skills

International cuisine knowledge

Food safety & HACCP

Attention to detail

Teamwork & communication

Time management & flexibility

Recipe following & procedures

Education

Diploma/Certificate in Culinary Arts

Job description

The successful candidate will assist in managing the daily operations of the assigned kitchen section, ensuring the preparation and presentation of high-quality international dishes in accordance with established recipes, food safety standards, and company procedures. The ideal candidate will have a strong foundation in international culinary techniques, excellent attention to detail, and the ability to maintain consistency, quality, and efficiency in a fast-paced professional kitchen.

Responsibilities

• Assist the Chef de Partie in the daily operation and supervision of the assigned kitchen section.
• Prepare and cook a variety of international dishes, including appetizers, soups, salads, pasta, meat, poultry, seafood, sauces, and accompaniments, according to the assigned section.
• Ensure all food is prepared in accordance with approved recipes, standard operating procedures, and quality standards.
• Assist with menu preparation, recipe testing, and the introduction of new dishes when required.
• Ensure timely preparation and delivery of dishes during à la carte, buffet, banquet, and other food service operations.
• Coordinate with other kitchen sections to ensure smooth and efficient food production.
• Guide and assist Commis Chefs and kitchen helpers with food preparation techniques and daily tasks when required.
• Ensure workstations are properly set up, organized, and maintained throughout service.
• Maintain high standards of personal hygiene, food handling, and kitchen cleanliness.
• Ensure compliance with HACCP principles, company food safety procedures, and applicable local food safety regulations.
• Monitor food storage conditions and ensure appropriate temperature control.
• Check the quality, freshness, and suitability of ingredients before use.
• Ensure dishes meet the required standards for flavor, appearance, and portion size before service.
• Maintain a professional attitude and demonstrate flexibility during busy service periods.
• Perform other reasonable culinary duties as assigned by the supervisor.

Qualifications

• Diploma, certificate, or formal training in culinary arts is preferred.
• Previous experience in a professional kitchen, preferably in a Demi Chef de Partie or Commis Chef role within a hotel, restaurant, or catering operation.
• Good knowledge of international cuisine, cooking methods, ingredients, sauces, and food presentation techniques.
• Experience in handling a variety of food products, including meat, poultry, seafood, vegetables, and other ingredients relevant to the assigned section.
• Understanding of food safety, hygiene, HACCP principles, and kitchen sanitation standards.
• Knowledge of portion control, stock rotation, and food cost awareness.
• Ability to follow recipes, manage preparation schedules, and meet service deadlines.
• Good communication, teamwork, and organizational skills.
• Ability to work flexible shifts, weekends, and public holidays according to operational requirements.