Demi Chef De Partie: Lead Kitchen & Training

SWISSOTEL; Dubai; On-site; AED 67,000 - 100,000; Full time

Benefits offered by this job

Employee benefit card with worldwide/“

Learning programs through Academies

Opportunities to grow within property

Job summary

Swissotel Dubai is seeking a Demi Chef De Partie to uphold top quality and standards in the kitchen. You will oversee daily operations, train Commis and trainees, and ensure taste, presentation, and hygiene.

You will supervise team performance, manage store requisitions, and ensure defrosting and supply for kitchen operations, while maintaining high hygiene standards and professional interactions with guests.

Qualifications

• Minimum 3-5 years of experience in hotel or hospitality.
• Strong knowledge of HACCP and hygiene standards.
• Experience supervising a kitchen team.

Responsibilities

• Handle and maintain kitchen equipment, machinery, and tools.
• Ensure proper care and utilization of all food items in the preparation kitchen.
• Maintain polite communication and professional demeanor with guests and team.
• Uphold hotel standards in behavior and appearance for all staff.
• Supervise and monitor the performance of team members under your supervision.
• Prepare and check store requisitions, ensuring adequate defrosting and supply.
• Monitor daily orders for satellite kitchens and manage transfers/reports.
• Maintain high standards of hygiene, sanitation and cleaning in the prep kitchen.
• Delegate work, coordinate shifts and leave clear instructions for the next team.
• Adhere to house rules and perform additional duties as assigned.
• Desire and ability to lead strategically and motivate a kitchen team.
• Creative and passionate about culinary arts, food quality and guest service.
• Ability to perform under high-pressure conditions while maintaining consistency.

Skills

Leadership

Communication

Food safety

Kitchen operations

Work under pressure

Job description

Swissotel Dubai is seeking a Demi Chef De Partie to uphold top quality and standards in the kitchen. You will oversee daily operations, train Commis and trainees, and ensure taste, presentation, and hygiene.

You will supervise team performance, manage store requisitions, and ensure defrosting and supply for kitchen operations, while maintaining high hygiene standards and professional interactions with guests.