Demi Chef De Partie

Role and Responsibilities:

• Ensure the highest quality of food is consistently delivered across all outlets, including the staff restaurant, in line with standards for each area.
• Support departmental training initiatives and participate in required training sessions as scheduled.
• Maintain strict hygiene practices by managing cleaning schedules and ensuring all records on the Criterion board are accurately updated.
• Implement SOPs for all dishes in coordination with the Chef de Partie.
• Assist in training Commis Chefs by developing structured training programs in collaboration with the Chef de Partie, Junior Sous Chef, and Sous Chef.
• Attend all assigned meetings and contribute as required.
• Take responsibility for stock management and minimizing wastage in accordance with company guidelines.
• Contribute to achieving and improving targeted food costs.
• Deliver courteous, professional service at all times, addressing guest concerns promptly and reporting issues to the Head Chef.
• Provide support to the Head Chef in fulfilling their responsibilities to ensure smooth kitchen operations.
• Maintain exceptional personal hygiene and grooming standards.
• Foster positive working relationships with colleagues and other departments.
• Be knowledgeable about fire safety procedures and act accordingly in case of emergencies.
• Carry out cleaning duties within your area while maintaining hygiene and safety standards.
• Understand and comply with all regulations outlined in the hotel’s employee handbook.
• Build effective working relationships with team members and managers.
• Oversee ordering of fresh produce and dry goods required for kitchen operations.
• Comply with all company regulations related to:
• Fire Safety
• Health & Safety
• Food Hygiene
• Security
• Assist the Chef de Partie in preparing and cooking dishes as per menu specifications and recipes, ensuring optimal quality and consistency.
• Prepare ingredients including meat butchery, fish filleting, and vegetable preparation.
• Ensure full compliance with food safety and hygiene standards, including maintaining accurate documentation for regulatory purposes.
• Train, mentor, and support junior kitchen staff to achieve performance and development goals.
• Collaborate with management to contribute to strategies that enhance sales and profitability.
• Maintain a clean, organized, and safe kitchen, ensuring all equipment is properly maintained and functioning.

Skills and Requirements:

• At least 3+ professional kitchen experience within hospitality, ideally catering
• Relevant NVQ or equivalent qualification, including Basic Food Hygiene.
• Strong interpersonal and communication abilities.
• Ability to consistently meet hygiene and safety standards.
• Self-motivated and capable of working independently.
• Proven experience as a Line Cook or Commis Chef in a high-volume environment.
• Strong culinary skills with knowledge of regional and international cuisines.
• Experience in food preparation and recipe development.
• Excellent teamwork skills and the ability to collaborate effectively.
• Strong organizational abilities with capacity to manage multiple tasks.
• Ability to perform well in a fast-paced environment.
• Flexibility to work varied shifts, including evenings and weekends.
• A degree or diploma in Culinary Arts is preferred but not mandatory.
• Must be currently in the UAE and available for immediate interview and joining.

Job Types: Full-time, Permanent