Demi Chef de Partie (International Cuisine)

Dubai, United Arab Emirates

Full time

On-site

Job description

The successful candidate will assist in managing the daily operations of the assigned kitchen section, ensuring the preparation and presentation of high-quality international dishes in accordance with established recipes, food safety standards, and company procedures. The ideal candidate will have a strong foundation in international culinary techniques, excellent attention to detail, and the ability to maintain consistency, quality, and efficiency in a fast-paced professional kitchen.

Responsibilities:

Assist the Chef de Partie in the daily operation and supervision of the assigned kitchen section.
Prepare and cook a variety of international dishes, including appetizers, soups, salads, pasta, meat, poultry, seafood, sauces, and accompaniments, according to the assigned section.
Ensure all food is prepared in accordance with approved recipes, standard operating procedures, and quality standards.
Assist with menu preparation, recipe testing, and the introduction of new dishes when required.
Ensure timely preparation and delivery of dishes during à la carte, buffet, banquet, and other food service operations.
Coordinate with other kitchen sections to ensure smooth and efficient food production.
Guide and assist Commis Chefs and kitchen helpers with food preparation techniques and daily tasks when required.
Ensure workstations are properly set up, organized, and maintained throughout service.
Maintain high standards of personal hygiene, food handling, and kitchen cleanliness.
Ensure compliance with HACCP principles, company food safety procedures, and applicable local food safety regulations.
Monitor food storage conditions and ensure appropriate temperature control.
Check the quality, freshness, and suitability of ingredients before use.
Ensure dishes meet the required standards for flavor, appearance, and portion size before service.
Maintain a professional attitude and demonstrate flexibility during busy service periods.
Perform other reasonable culinary duties as assigned by the supervisor.

Qualifications:

Diploma, certificate, or formal training in culinary arts is preferred.
Previous experience in a professional kitchen, preferably in a Demi Chef de Partie or Commis Chef role within a hotel, restaurant, or catering operation.
Good knowledge of international cuisine, cooking methods, ingredients, sauces, and food presentation techniques.
Experience in handling a variety of food products, including meat, poultry, seafood, vegetables, and other ingredients relevant to the assigned section.
Understanding of food safety, hygiene, HACCP principles, and kitchen sanitation standards.
Knowledge of portion control, stock rotation, and food cost awareness.
Ability to follow recipes, manage preparation schedules, and meet service deadlines.
Good communication, teamwork, and organizational skills.
Ability to work flexible shifts, weekends, and public holidays according to operational requirements.

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