Demi Chef de Partie: Lead Prep, Maintain Standards

The First Group Hospitality; Dubai; On-site; AED 61,000 - 100,000; Full time

Job summary

The Demi Chef de Partie at The First Group Hospitality in Dubai will support the Chef de Partie in managing a specific kitchen section, preparing and presenting high-quality dishes, and supervising junior staff to ensure operational excellence.

You will maintain HACCP standards, ensure hygiene, and work across shifts to meet guest expectations in a luxury hotel setting. A culinary qualification and 2–3 years of kitchen experience are required.

Qualifications

• Diploma or certificate in Culinary Arts or equivalent is required.
• 2–3 years of experience in a professional kitchen, including Commis 1 level.
• Good understanding of kitchen operations and cooking methods.
• Ability to work under pressure and deliver quality during peak times.
• Strong teamwork and communication skills.
• High cleanliness and attention to detail.
• Flexibility to work weekends/holidays.

Responsibilities

• Assist the Chef de Partie in preparation, cooking, and presentation of dishes in the assigned section.
• Supervise and guide junior chefs to ensure consistent quality.
• Follow hotel standards and guest expectations for food quality and presentation.
• Maintain mise en place and readiness for service.
• Adhere to health, safety, and HACCP guidelines.
• Monitor portions and minimize waste to control costs.
• Keep kitchen area clean and organized.
• Communicate with other sections for timely delivery.
• Report maintenance or safety issues to supervisors.
• Continuously improve cooking techniques and product knowledge.

Skills

Professional kitchen experience

Work under pressure

Team collaboration

Communication skills

Attention to detail

Flexible shifts

Education

Diploma or certificate in Culinary Arts

Job description

The Demi Chef de Partie at The First Group Hospitality in Dubai will support the Chef de Partie in managing a specific kitchen section, preparing and presenting high-quality dishes, and supervising junior staff to ensure operational excellence.

You will maintain HACCP standards, ensure hygiene, and work across shifts to meet guest expectations in a luxury hotel setting. A culinary qualification and 2–3 years of kitchen experience are required.