Demi Chef de Partie - Kitchen Operations

Accor Group; Dubai; On-site; AED 44,640 - 66,960; Full time

Job summary

Accor Group seeks a Demi Chef de Partie to support daily preparation and presentation in a busy hotel kitchen in Dubai. You will handle recipes, portion standards, HACCP compliance, and safe operation of commercial equipment while collaborating with hygiene and hotel departments.

The ideal candidate has 3–4 years in a luxury hotel kitchen, strong food hygiene knowledge, and the ability to work in a fast-paced, multicultural team, including evenings and weekends.

Qualifications

• Diploma or degree in vocational hospitality, Culinary Arts, or a related discipline.
• Minimum 3‑4 years of culinary experience in a 4‑star or 5‑star hotel.
• Practical knowledge of food preparation, cooking procedures, and professional presentation standards.
• Familiarity with standardised recipes, portion control, and kitchen production schedules.
• Ability to operate commercial kitchen equipment safely and efficiently.
• Strong understanding of food hygiene, sanitation, HACCP, and contamination prevention.
• Awareness of municipal requirements and local food safety regulations.

Responsibilities

• Prepare and present food according to approved recipes, portion standards, and outlet specifications.
• Maintain the performance standards described in the Departmental Operations Manual.
• Support efficient kitchen operations in accordance with hotel policies and culinary procedures.
• Ensure food preparation and presentation consistently meet guest expectations.
• Help maintain the identity and presentation style of each assigned food and beverage outlet.
• Learn and follow the approved preparation method for every menu item produced within the section.
• Check the flavor, texture, temperature, portion size, and appearance of dishes before service.
• Organise ingredients and complete mise en place within the required preparation schedule.
• Operate kitchen equipment correctly to achieve safe and efficient production.
• Follow equipment operating instructions and report defects or unsafe conditions promptly.
• Clean work areas, preparation surfaces, utensils, refrigerators, and kitchen equipment thoroughly.
• Maintain high personal hygiene and food handling standards throughout every shift.
• Apply HACCP requirements and relevant municipal food safety regulations.
• Work closely with the Hygiene Officer to implement sanitation and safety procedures.
• Prevent contamination by following correct storage, handling, cooking, cooling, and cleaning practices.
• Observe hotel fire prevention, emergency response, health, and workplace safety procedures.
• Comply with applicable local legislation and operational requirements.
• Coordinate with culinary colleagues when service or production issues arise.
• Communicate ingredient shortages, equipment concerns, and quality problems to senior chefs.
• Maintain friendly, courteous, and professional conduct while working with guests and colleagues.
• Build cooperative working relationships with kitchen employees and other hotel departments.
• Attend scheduled operational briefings, departmental meetings, and training sessions.
• Participate in development programmes designed to improve culinary and departmental performance.
• Respond positively to changes in menus, service requirements, hotel operations, or industry practices.
• Report for duty punctually in the correct uniform and approved name tag.
• Maintain professional grooming and appearance according to hotel standards.
• Read and follow the Employee Handbook, hotel policies, and departmental regulations.
• Support other kitchen sections or hotel departments when business levels require assistance.
• Accept reasonable additional responsibilities within the employee's ability and training.
• Complete other duties assigned by culinary management.

Skills

Food preparation

Professional cooking

Standard recipe execution

Mise en place

Portion control

Food presentation

Temperature control

Food quality inspection

Kitchen sanitation

HACCP compliance

Food hygiene

Cross‑contamination prevention

Municipal regulations

Fire safety

Emergency procedures

Equipment fault reporting

Workstation organisation

Culinary teamwork

Guest service standards

Departmental coordination

Operational flexibility

Time management

Hotel kitchen operations

Education

Diploma or degree in vocational hospitality, Culinary Arts, or a related discipline

Job description

Job Snapshot

• Role: Demi Chef de Partie – Kitchen Operations
• Location: Dubai, United Arab Emirates
• Industry: Hospitality
• Function: Chef/Culinary/Kitchen Management
• Experience: 3‑4 years in a 4‑star or 5‑star hotel
• Job Type: Full‑time
• Salary: AED 4,000 – 6,000 (estimated)
• Gender: Any
• Nationality: Any

Position Overview

The Demi Chef de Partie supports the daily preparation and presentation of menu items within an assigned kitchen section. The position requires detailed knowledge of recipes, cooking procedures, portion standards, food safety controls, and the correct use of commercial kitchen equipment. Reliable performance helps maintain consistent food quality, timely service, safe working practices, and positive guest experiences. The employee works closely with culinary colleagues, the Hygiene Officer, and other hotel departments to resolve operational concerns and adapt production to changing business requirements.

Key Responsibilities

• Prepare and present food according to approved recipes, portion standards, and outlet specifications.
• Maintain the performance standards described in the Departmental Operations Manual.
• Support efficient kitchen operations in accordance with hotel policies and culinary procedures.
• Ensure food preparation and presentation consistently meet guest expectations.
• Help maintain the identity and presentation style of each assigned food and beverage outlet.
• Learn and follow the approved preparation method for every menu item produced within the section.
• Check the flavor, texture, temperature, portion size, and appearance of dishes before service.
• Organise ingredients and complete mise en place within the required preparation schedule.
• Operate kitchen equipment correctly to achieve safe and efficient production.
• Follow equipment operating instructions and report defects or unsafe conditions promptly.
• Clean work areas, preparation surfaces, utensils, refrigerators, and kitchen equipment thoroughly.
• Maintain high personal hygiene and food handling standards throughout every shift.
• Apply HACCP requirements and relevant municipal food safety regulations.
• Work closely with the Hygiene Officer to implement sanitation and safety procedures.
• Prevent contamination by following correct storage, handling, cooking, cooling, and cleaning practices.
• Observe hotel fire prevention, emergency response, health, and workplace safety procedures.
• Comply with applicable local legislation and operational requirements.
• Coordinate with culinary colleagues when service or production issues arise.
• Communicate ingredient shortages, equipment concerns, and quality problems to senior chefs.
• Maintain friendly, courteous, and professional conduct while working with guests and colleagues.
• Build cooperative working relationships with kitchen employees and other hotel departments.
• Attend scheduled operational briefings, departmental meetings, and training sessions.
• Participate in development programmes designed to improve culinary and departmental performance.
• Respond positively to changes in menus, service requirements, hotel operations, or industry practices.
• Report for duty punctually in the correct uniform and approved name tag.
• Maintain professional grooming and appearance according to hotel standards.
• Read and follow the Employee Handbook, hotel policies, and departmental regulations.
• Support other kitchen sections or hotel departments when business levels require assistance.
• Accept reasonable additional responsibilities within the employee's ability and training.
• Complete other duties assigned by culinary management.

Ideal Profile

• Diploma or degree in vocational hospitality, Culinary Arts, or a related discipline.
• Minimum 3‑4 years of culinary experience in a 4‑star or 5‑star hotel.
• Practical knowledge of food preparation, cooking procedures, and professional presentation standards.
• Familiarity with standardised recipes, portion control, and kitchen production schedules.
• Ability to operate commercial kitchen equipment safely and efficiently.
• Strong understanding of food hygiene, sanitation, HACCP, and contamination prevention.
• Awareness of municipal requirements and local food safety regulations.
• Ability to maintain clean and organised workstations throughout service.
• Strong attention to food quality, taste, temperature, and visual presentation.
• Clear communication and cooperative teamwork in a multicultural kitchen environment.
• Ability to respond constructively to changing operational demands.
• Professional attitude with a commitment to courteous guest service.
• Reliable attendance, punctuality, grooming, and personal hygiene.
• Willingness to participate in training and continually improve culinary skills.
• Flexibility to work rotating shifts, evenings, weekends, and public holidays.
• Ability to support alternative kitchen sections or operational areas when required.

Skills Set

• Food preparation
• Professional cooking
• Standard recipe execution
• Mise en place
• Portion control
• Food presentation
• Temperature control
• Food quality inspection
• Commercial kitchen equipment
• Kitchen sanitation
• HACCP compliance
• Food hygiene
• Cross‑contamination prevention
• Municipal regulations
• Fire safety
• Emergency procedures
• Equipment fault reporting
• Workstation organisation
• Culinary teamwork
• Guest service standards
• Departmental coordination
• Operational flexibility
• Time management
• Hotel kitchen operations