Demi Chef de Partie - Italian Cuisine

Destination Hotels; Abu Dhabi; On-site; AED 89,000 - 134,000; Full time

Job summary

Destination Hotels in Abu Dhabi is seeking a Demi Chef de Partie to support Italian cuisine operations, ensuring authentic dishes meet luxury standards and guest expectations. You will help with daily mise en place, stock control, and collaboration with the service team to deliver refined dining experiences.

The ideal candidate has hands-on Italian cooking experience, strong HACCP knowledge, and a proactive approach to maintaining quality, safety, and kitchen hygiene in a fast-paced luxury

Qualifications

• Diploma or certificate in Culinary Arts, Professional Cookery, or a related culinary discipline.
• Minimum 2–3 years of relevant culinary experience, including hands‑on exposure to Italian cuisine, preferably within a luxury hospitality environment.
• Good knowledge of traditional and contemporary Italian ingredients, recipes, preparation methods, and cooking techniques.
• Practical experience in preparing pasta, risotto, sauces, antipasti, meat, seafood, and other Italian specialities.
• Strong understanding of food safety, HACCP, allergen management, sanitation, and kitchen hygiene standards.
• Well‑organized, quality-focused, and able to work efficiently within a fast‑paced kitchen environment while supporting and guiding junior colleagues.

Responsibilities

• Prepare and present authentic Italian dishes in accordance with approved recipes, portion sizes, and presentation 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 properly prepared, labelled, stored, and ready for service.
• Demonstrate sound knowledge of Italian ingredients and cooking techniques, including pasta, risotto, sauces, antipasti, meat, seafood, and vegetable preparation.
• Maintain consistency in the flavour, texture, temperature, portioning, and presentation of every dish served.
• Check the freshness and quality of ingredients before use and immediately report any concerns to the Chef de Partie or Sous Chef.
• Assist in monitoring stock levels, controlling portions, rotating products, and minimizing food waste to support cost‑control objectives.
• Coordinate effectively with other kitchen sections and the service team to ensure orders are prepared accurately and delivered on time.
• Accommodate dietary requirements, food allergies, and special guest requests in accordance with established procedures.
• Maintain a clean, organized, and hygienic workstation throughout preparation, service, and closing procedures.
• Follow all food safety, HACCP, sanitation, allergen management, and personal hygiene requirements at all times.
• Ensure kitchen equipment, utensils, and tools are used safely, cleaned correctly, and maintained in good working condition.
• Support the training and guidance of Commis Chefs and junior colleagues in preparation methods, recipes, and kitchen standards.
• Assist with menu trials, seasonal promotions, special events, and the development of new Italian dishes when required.
• Perform the responsibilities of the Chef de Partie during their absence and carry out other culinary duties assigned by senior management.

Skills

Italian cuisine

Mise en place

Food safety

HACCP

Team guidance

Stock control

Education

Diploma in Culinary Arts

Tools

Pasta production equipment

Job description

Summary

The Demi Chef de Partie, Italian Cuisine supports the preparation and presentation of authentic Italian dishes while maintaining consistent standards of quality, flavour, presentation, and food safety. Working under the guidance of senior culinary colleagues, the role assists with daily section operations, mise en place, stock control, and the delivery of a refined dining experience aligned with luxury hospitality standards.

Main Duties:

• Prepare and present authentic Italian dishes in accordance with approved recipes, portion sizes, and presentation 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 properly prepared, labelled, stored, and ready for service.
• Demonstrate sound knowledge of Italian ingredients and cooking techniques, including pasta, risotto, sauces, antipasti, meat, seafood, and vegetable preparation.
• Maintain consistency in the flavour, texture, temperature, portioning, and presentation of every dish served.
• Check the freshness and quality of ingredients before use and immediately report any concerns to the Chef de Partie or Sous Chef.
• Assist in monitoring stock levels, controlling portions, rotating products, and minimizing food waste to support cost‑control objectives.
• Coordinate effectively with other kitchen sections and the service team to ensure orders are prepared accurately and delivered on time.
• Accommodate dietary requirements, food allergies, and special guest requests in accordance with established procedures.
• Maintain a clean, organized, and hygienic workstation throughout preparation, service, and closing procedures.
• Follow all food safety, HACCP, sanitation, allergen management, and personal hygiene requirements at all times.
• Ensure kitchen equipment, utensils, and tools are used safely, cleaned correctly, and maintained in good working condition.
• Support the training and guidance of Commis Chefs and junior colleagues in preparation methods, recipes, and kitchen standards.
• Assist with menu trials, seasonal promotions, special events, and the development of new Italian dishes when required.
• Perform the responsibilities of the Chef de Partie during their absence and carry out other culinary duties assigned by senior management.

Qualifications

• Diploma or certificate in Culinary Arts, Professional Cookery, or a related culinary discipline.
• Minimum 2â€3 years of relevant culinary experience, including hands‑on exposure to Italian cuisine, preferably within a luxury hospitality environment.
• Good knowledge of traditional and contemporary Italian ingredients, recipes, preparation methods, and cooking techniques.
• Practical experience in preparing pasta, risotto, sauces, antipasti, meat, seafood, and other Italian specialities.
• Strong understanding of food safety, HACCP, allergen management, sanitation, and kitchen hygiene standards.
• Well‑organized, quality‑focused, and able to work efficiently within a fast‑paced kitchen environment while supporting and guiding junior colleagues.