chef de partie assistant

Sunset Hospitality Group

TheCommis 1 is responsible to assist the Chef De Partie in preparation of all food products in all kitchen sections and making them ready for in-house service or dispatching to delivery.<br>","Experience":"Minimum 2-3 years of kitchen experience<br>Understands oral and written instructions in English<br>Handles multiple priorities and works under stress <br>Maintains all international standards of health guidelines for food preparation and safety<br>Passes all required job-related tests<br>Ability to perform manual labor<br> <br>","Description":"Assists the Chef de Partie during the preparation, cooking and presentation of food that adhere to recipes and standards.<br>Prepares and cooks food to the highest standards to ascertain an efficient food service<br> Ensures that all food items prepared and served are according to established standards and practices<br>Follows all statutory hygiene and safety requirements<br>Knows about the restaurant equipment and stock control and rotation procedures<br>Performs other duties pertinent to this job as assigned.<br>

Commis 1

<div><span style="font-size: 11px;"><b>Description</b></span></div><div><span style="font-size: 11px;">Assists the Chef De Partie during the preparation, cooking and presentation of food that adhere to Beach Club recipes and standards</span></div><div><span style="font-size: 11px;">Prepares and cooks food to the highest standards to ascertain an efficient food service</span></div><div><span style="font-size: 11px;">Ensures that all food items prepared and served are according to established standards and practices</span></div><div><span style="font-size: 11px;">Follows all statutory hygiene and safety requirements</span></div><div><span style="font-size: 11px;">Knows about the restaurant equipment and stock control and rotation procedures</span></div><div><span style="font-size: 11px;">Performs other duties pertinent to this job as assigned.</span></div><div><span style="font-size: 11px;"><b>Qualification</b></span></div><div><span style="font-size: 11px;">The Commis 1 is responsible to assist the Chef De Partie in preparation of all food products in all kitchen sections and making them ready for in-house service or dispatching to delivery</span></div><div><span style="font-size: 11px;"><b>Experience</b></span></div><div><span style="font-size: 11px;">Minimum 2 years of kitchen experience</span></div><div><span style="font-size: 11px;">Understands oral and written instructions in English</span></div><div><span style="font-size: 11px;">Handles multiple priorities and works under stress</span></div><div><span style="font-size: 11px;">Maintains all international standards of health guidelines for food preparation and safety</span></div><div><span style="font-size: 11px;">Passes all required job-related tests</span></div><div><span style="font-size: 11px;">Ability to perform manual labor</span></div>

Commis 1 - Bakery

Mandi Man L.L.C.

<p>The Commis Chef assists senior chefs in the preparation, cooking, and presentation of food. This role involves maintaining kitchen hygiene, ensuring ingredient freshness, and supporting smooth kitchen operations while learning and developing culinary skills.</p><p><b>Duties and Responsibilities:</b></p><ul><li>Assist in the preparation, cooking, and presentation of dishes under the supervision of senior chefs.</li><li>Ensure all ingredients are prepared, measured, and organized before cooking (mise en place).</li><li>Follow recipes and portion control guidelines to maintain consistency and quality.</li><li>Maintain cleanliness and hygiene in all kitchen areas according to food safety standards.</li><li>Properly store food items to preserve freshness and prevent contamination.</li><li>Assist in receiving, checking, and storing deliveries.</li><li>Ensure all kitchen equipment and tools are cleaned and handled safely.</li><li>Report any maintenance issues or shortages to the Chef de Partie or Sous Chef.</li><li>Support the kitchen team during busy service periods.</li><li>Uphold company policies, kitchen procedures, and health &amp; safety regulations.</li><li>Continuously learn and develop culinary techniques and knowledge.</li></ul><p><b>Qualifications and Skills:</b></p><ul><li>Experience in Italian Cuisine would be preferred</li><li>Diploma or certification in Culinary Arts or relevant field (preferred).</li><li>Basic knowledge of kitchen operations and food safety.</li><li>Passion for cooking and willingness to learn.</li><li>Strong attention to detail and ability to follow instructions.</li><li>Good communication and teamwork skills.</li><li>Ability to work in a fast-paced environment and under pressure.</li></ul><p>Job Type: Full-time</p><p>Pay: AED2,500.00 per month</p>

Commi Chef

Mandarin Oriental Hotel Group

<p>Based at the Mandarin Oriental Downtown, Dubai within the Food &amp; Beverage Kitchen, Chitarra (Italian) restaurant team in Dubai, as a Demi Chef de Partie you play a vital role in preparing a range of classic and contemporary Italian dishes, maintaining the highest culinary standards while contributing to an exceptional dining experience for our guests.  Demi Chef de Partie reports to Chef de Partie.</p>

<p><strong>As a Demi Chef de Partie, you will be responsible for the following duties:</strong></p>
<ul>
 <li><p>Assist the Chef de Partie in the preparation and cooking of Italian dishes, from fresh pasta and risottos to grilled specialties and antipasti, while making sure all ingredients are properly prepared, stored, and presented in accordance with recipes and hotel standards.</p></li>
</ul>
<ul>
 <li><p>Maintain a clean, safe, and well-organized kitchen environment.</p></li>
</ul>
<ul>
 <li><p>Work effectively under pressure, maintaining consistency and attention to detail in a high-paced environment.</p></li>
</ul>
<ul>
 <li><p>Monitor inventory levels and assist in placing orders for your section as needed.</p></li>
</ul>
<ul>
 <li><p>Provide cross-functional support across kitchen operations when required.</p></li>
</ul>
<ul>
 <li><p>Uphold and comply with all health, food safety, and hygiene standards in line with hotel policies, HACCP requirements, including those mandated by UAE Municipality.</p></li>
</ul>

<p><strong>As a Demi Chef de Partie, we expect from you: </strong></p>
<ul>
 <li><p>High school diploma or equivalent; formal culinary training is an advantage.</p></li>
</ul>
<ul>
 <li><p>Minimum of 2 years  experience as a Demi Chef de Partie or similar role in a 5-star hotel or reputable standalone Italian restaurant</p></li>
</ul>
<ul>
 <li><p>Strong foundation in Italian culinary techniques and ingredient handling; knowledge of pasta-making, wood-fired oven cooking, sauces, and regional Italian cuisine is a plus.</p></li>
</ul>
<ul>
 <li><p>Proven understanding of HACCP and food safety practices.</p></li>
</ul>
<ul>
 <li><p>Effective communication skills in English (verbal &amp; written); knowledge of additional languages is a plus.</p></li>
</ul>
<ul>
 <li><p>Previous experience in hotel pre-opening or renovation projects is highly desirable.</p></li>
</ul>
<ul>
 <li><p>Previous working experience in the Italian restaurant or with Italian cuisine.</p></li>
</ul>

Demi Chef De Partie - Chitarra

Minor International

<b>Job Description  </b><div> <p> A Chef de Partie is responsible for the oversight of all culinary dishes that are prepared in their section. Because of this, a successful Chef de Partie must be very knowledgeable about their specialty, as well as culinary functions in general. A person in this role must also be very organized and comfortable working in a high-pressure environment. A Chef de Partie must also be able to give orders within their section, as well as reliably carry out orders handed down to them by the Sous Chef and Head Chef.</p></div>

Chef de Partie - Pastry

The First Group

<p><b>Job Description</b></p> <ul> <li>To report for duty punctually wearing the correct uniform and name badges at all times.</li> <li>Organize together with Chef de Partie the shift on his/her section with regard to mise-en-place production and its service.</li> <li>Take orders from his/her Chef de Partie and carry them out in the correct manner.</li> <li>Collaborate with his/her Chef de Partie to write daily wine, dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of the Executive Chef / Executive Sous Chef in order to achieve the high stock rotation desired in the section.</li> <li>Maintain good employee relations and motivate colleagues.</li> <li>Work to the specifications received by the Chef de Partie regarding portion size, quantity and quality as laid down in the recipe index.</li> <li>Be responsible for completing the daily checklist regarding mise-en-place and food storage.</li> <li>Attend daily and monthly meetings with the Chef de cuisine and other meetings as requested by the Executive Chef / Executive Sous Chef.</li> <li>Report any problems regarding failure of machinery and small equipment to the Chef de cuisine and to follow up and ensure the necessary work has been carried out.</li> <li>Check the main information board to figure out re-change of any Banquets or other information regarding the organization.</li> <li>Keep the section clean and tidy.</li> <li>Pass all information to next shift.</li> <li>Accidents and sickness to be written in log Book and report to the Executive Chef / Executive Sous Chef.</li> <li>Assist the Chef de cuisine in composing new recipes and menu ideas.</li> <li>Have a complete understanding of and adhere to the company s policy relating to fire, hygiene and safety.</li> </ul>

Commis II

<div>
<div>
<div>
<ul>
 <li>To report for duty punctually wearing the correct uniform and name badges at all times.</li>
 <li>Organize together with Chef de Partie the shift on his/her section with regard to mise-en-place production and its service.</li>
 <li>Take orders from his/her Chef de Partie and carry them out in the correct manner.</li>
 <li>Collaborate with his/her Chef de Partie to write daily wine, dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of the Executive Chef / Executive Sous Chef in order to achieve the high stock rotation desired in the section.</li>
 <li>Maintain good employee relations and motivate colleagues.</li>
 <li>Work to the specifications received by the Chef de Partie regarding portion size, quantity and quality as laid down in the recipe index.</li>
 <li>Be responsible for completing the daily checklist regarding mise-en-place and food storage.</li>
 <li>Attend daily and monthly meetings with the Chef de cuisine and other meetings as requested by the Executive Chef / Executive Sous Chef.</li>
 <li>Report any problems regarding failure of machinery and small equipment to the Chef de cuisine and to follow up and ensure the necessary work has been carried out.</li>
 <li>Check the main information board to figure out re-change of any Banquets or other information regarding the organization.</li>
 <li>Keep the section clean and tidy.</li>
 <li>Pass all information to next shift.</li>
 <li>Accidents and sickness to be written in log Book and report to the Executive Chef / Executive Sous Chef.</li>
 <li>Assist the Chef de cuisine in composing new recipes and menu ideas.</li>
 <li>Have a complete understanding of and adhere to the company s policy relating to fire, hygiene and safety.</li>
</ul>
</div>
</div>
</div>

Commis III

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