Demi Chef de Partie - Pastry Kitchen

Rose Rayhaan by Rotana; Dubai; On-site; AED 66,960 - 89,280; Full time

Job summary

Rose Rayhaan by Rotana Dubai is seeking a Demi Chef de Partie to join our kitchen team. You will support chefs in daily operations, follow menu specifications, and maintain hygienic work areas to deliver exceptional guest experiences.

You will manage mise-en-place, assist with food production across kitchen sections, and mentor junior staff while upholding high quality and cost-control standards in a multicultural, high-demand environment.

Qualifications

• Professional kitchen apprenticeship or chefs training completed.
• Experience in quality establishments with strong culinary skills.
• Ability to communicate well in English is essential.

Responsibilities

• Support the Chef de Partie or Sous Chef in daily operation and work.
• Follow menu specifications by the Chef de Partie.
• Maintain hygienic work area according to hotel rules.
• Control food stock and food cost in the section.
• Prepare daily mise-en-place and food production in various kitchen sections.
• Complete daily tasks per instructions from superiors.
• Ensure high standards of quality in daily preparation and stay updated on new products and techniques.
• Instruct and lead subordinates in daily food preparation and assist with buffet setups.
• Coordinate with other sections on requirements, cleanliness, wastage and cost control.

Skills

English communication

Culinary skills

Team player

Food safety

Education

Kitchen apprenticeship

Job description

Job Description

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.

The role of Demi Chef de Partie includes the following 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 the 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 daily preparation and keep up to date with 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 on requirements, cleanliness, wastage and cost control

Education, Qualifications & Experiences

You should have a professional kitchen apprenticeship or chefs training course and previous experience in quality establishments along with good culinary skills. The ability to communicate well in English and a proven track of food preparation, presentation and preservation knowledge is essential.

Knowledge & Competencies

The ideal candidate will be positively spirited and passionate about food and be committed to work together with the service team to deliver an amazing guest experience every time. You are a very positive, dynamic, creative and dedicated team player with the ability to work in a multicultural environment and under difficult conditions while possessing the following additional competencies:

• Understanding Hotel Operations
• Effective Communication
• Planning for Business
• Supervising People
• Understanding Differences
• Supervising Operations
• Teamwork
• Adaptability
• Customer Focus
• Drive for Results