Demi Chef de Partie - International Cuisine

Park Hyatt; Dubai; On-site; AED 90,000 - 120,000; Full time

Job summary

Park Hyatt Dubai is seeking a Demi Chef de Partie to support the Chef de Partie in managing the assigned kitchen section and ensure consistently high-quality dishes. This role involves daily mise en place, stock control, and maintaining food safety within a luxury hospitality setting.

Key duties include preparing dishes to recipes and standards, assisting in section management, and coordinating with other kitchen areas to guarantee timely guest service.

Qualifications

• Diploma or certificate in Culinary Arts, Professional Cookery, or related culinary discipline.
• Strong knowledge of food safety, HACCP, allergen management and sanitation.
• Ability to manage an assigned kitchen section and maintain quality during busy service.

Responsibilities

• Prepare and present dishes according to recipes, portions and standards.
• Support Chef de Partie in managing the assigned section and ensure smooth service.
• Complete daily mise en place and ensure ingredients are prepared before service.
• Maintain consistency in quality, flavour, texture and presentation.
• Monitor stock, control portions, minimize waste and coordinate replenishments.
• Coordinate with other kitchen sections and service team to ensure timely delivery.

Skills

Kitchen management

Food safety

Team collaboration

Time management

Education

Diploma or certificate in Culinary Arts / Professional Cookery

Job description

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.

Organization- Park Hyatt Dubai

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.