Demi Chef de Partie - Italian Cuisine

Park Hyatt; Dubai; On-site; AED 72,000 - 96,000; Full time

Job summary

Park Hyatt Dubai is seeking a Demi Chef de Partie for Italian Cuisine to support daily kitchen operations, perfect authentic Italian dishes, and uphold luxury standards of flavour, presentation and food safety. You will assist with mise en place, stock control, and training junior colleagues.

Diploma in Culinary Arts and 2–3 years of Italian cuisine experience in luxury settings are preferred; strong knowledge of pasta, risotto, sauces, and Italian ingredients is essential.

Qualifications

• Diploma or certificate in Culinary Arts, Professional Cookery, or related culinary discipline.
• 2–3 years of relevant culinary experience, including Italian cuisine in luxury hospitality.
• Strong knowledge of Italian ingredients, recipes, and techniques.

Responsibilities

• Prepare and present authentic Italian dishes per approved recipes and standards.
• Support the Chef de Partie, manage section operations and ensure timely service.
• Complete mise en place, label/store ingredients, and monitor stock to reduce waste.
• Coordinate with kitchen and service teams to ensure accurate orders and on-time delivery.
• Maintain hygiene, food safety, and allergen controls; train junior colleagues.

Skills

Italian cuisine

Food safety

HACCP knowledge

Team guidance

Education

Diploma in Culinary Arts

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.

Organization - Park Hyatt Dubai

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 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.