Demi Chef De Partie - Laguna

21c Museum Hotels; Dubai; On-site; AED 60,000 - 120,000; Full time

Job summary

A luxury hotel chain in Dubai is seeking a Kitchen Assistant to support the Chef de Partie in daily food preparation. Key responsibilities include cooking menu items, maintaining hygiene standards, and assisting in training other kitchen staff. Candidates should have 1–2 years of experience and strong organizational skills. This role offers the opportunity to work in a dynamic kitchen environment with flexibility to adapt to various shifts.

Qualifications

• 1–2 years of experience in a similar role within a hotel or restaurant.
• Ability to work under pressure in a fast-paced environment.
• Flexibility to work various shifts, including weekends and holidays.

Responsibilities

• Assist the Chef de Partie in daily food preparation.
• Prepare and cook menu items according to recipes.
• Maintain food handling and sanitation practices.

Skills

Kitchen operations knowledge

Cooking techniques

Food hygiene knowledge

Organizational skills

Multitasking ability

Teamwork

Job description

Company Description

Discover the warm hospitality of Sofitel Dubai The Palm, a luxurious 5-star beachfront resort nested on the East Crescent of the renowned Palm Jumeirah.

Nestledamongst lush greeneryonthe idyllic shores of the Arabian Gulf, Sofitel Dubai The Palm offers a tropicaland relaxingsanctuary, only ashort distance away from the vibrant, buzzing metropolis of Dubai.

Withtouches of Frencheleganceinterlacedthroughout the resort, we invite guests to enjoy an environment “Where life lives” and indulge in excellence.

The resort comprises of 360 contemporary guest rooms and suites, 182 serviced apartments, 4 ultra-luxury villas, Sofitel Spa with L’Occitane, Fitness Centre, Kids Club and offers a large variety of dining options with 7 restaurants, 5 bars, and lounges.

Job Description

• Assist the Chef de Partie in daily food preparation and service for the assigned section.
• Prepare and cook menu items according to recipes and presentation standards.
• Ensure all dishes are prepared to the highest quality and served on time.
• Maintain proper food handling, storage, and sanitation practices in compliance with HACCP standards.
• Assist in monitoring and controlling food stock and waste to ensure cost efficiency.
• Support with mise en place and ensure the workstation is properly set up before service.
• Check the freshness, quality, and proper storage of ingredients.
• Follow kitchen safety procedures and maintain cleanliness of work areas and equipment.
• Communicate effectively with team members and other kitchen sections to ensure smooth operations.
• Assist in training and guiding Commis Chefs and apprentices when required.
• Perform other duties as assigned by the Chef de Partie or Sous Chef.

Qualifications

• Minimum 1–2 years of experience in a similar role within a hotel or restaurant.
• Sound knowledge of kitchen operations, cooking techniques, and food hygiene.
• Ability to work under pressure and in a fast-paced environment.
• Strong organizational and multitasking skills.
• Team-oriented with a positive attitude and willingness to learn.
• Flexibility to work various shifts, including weekends and holidays