Demi Chef de Partie - Pastry

Rotana Hotels; Abu Dhabi; On-site; AED 67,000 - 100,000; Full time

Job summary

Rotana Hotels in Abu Dhabi is seeking passionate kitchen professionals for roles at Park Rotana and Park Arjaan Abu Dhabi. You will support the Chef de Partie and Sous Chef in daily operations, ensuring adherence to menu specifications and high quality.

Maintain hygienic work areas, manage stock and food cost, prepare mise-en-place, and assist with buffets and special functions. You will guide junior staff and coordinate with other sections to reduce waste and elevate guest experiences.

Responsibilities

• Support the Chef de Partie or Sous Chef in the daily operation and work
• Work according to the menu specifications by the Chef de Partie
• Keep work area at all times in hygienic conditions according to the rules set by the hotel
• Control food stock and food cost in his section
• Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites
• Follow the instructions and recommendations from the immediate superiors to complete the daily tasks
• Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques
• Instruct and lead subordinates through their daily requirements in food preparation and actively take part in set up of buffets and special functions
• Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control

Job description

We are currently seeking for passionate and dynamic Kitchen professionals who pride themselves on their ability to deliver extraordinary levels of customer service and provide creative solutions to our guests.

This position is based at Park Rotana and Park Arjaan Abu Dhabi.

Key Responsibilities

• Support the Chef de Partie or Sous Chef in the daily operation and work
• Work according to the menu specifications by the Chef de Partie
• Keep work area at all times in hygienic conditions according to the rules set by the hotel
• Control food stock and food cost in his section
• Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites
• Follow the instructions and recommendations from the immediate superiors to complete the daily tasks
• Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques
• Instruct and lead subordinates through their daily requirements in food preparation and actively take part in set up of buffets and special functions
• Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control