Demi Chef de Partie - Pastry Kitchen

Rotana Hotels; Dubai; On-site; AED 66,960 - 100,440; Full time

Job summary

Rotana Hotels is seeking a Demi Chef de Partie in Dubai to assist in daily food preparation and uphold the highest standards of quality. You will work under the Chef de Partie and Sous Chef, ensuring menu specifications and recipes are followed, while maintaining hygienic kitchen conditions.

Ideal candidates will support mis-en-place, contribute to food production across main kitchen or satellite kitchens, and actively participate in buffets and special functions with leadership to junior staff.

Qualifications

• Daily food preparation in line with set standards.
• Maintain hygiene and cleanliness in kitchen areas.
• Familiarity with menu specifications and recipes.

Responsibilities

• Support Chef de Partie or Sous Chef in daily operations.
• Prepare mis-en-place and food production across kitchen sections.
• Maintain high standards of quality and consistency in food preparation.
• Lead and guide junior team members in daily tasks and setup of buffets.
• Coordinate with other sections on cleanliness, wastage and cost control.

Job description

Job Overview

We are currently seeking 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.

Responsibilities

As a Demi Chef de Partie you are responsible to take care of the daily food preparation and duties assigned to meet the set standard and qualities whereby your role will include key responsibilities such as:

• 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