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demi chef de partie arabic cuisine

SWISSOTEL

Company Description "Why work for Accor? 
We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor s limitless possibilities. 
By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/ 
Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS" <div>Job Description</div> The Role Under the general guidance and supervision of the executive chef, and within the limits of established Swiss tel policies, assists in the overseeing and directing of all aspects of the hot meal production. Key Deliverables and Responsibilities Planning &amp; Organizing: <ol> <li>The ability to utilize information on forecasts and reports to enable the planning of a smooth uninterrupted operation and service our guests; i.e. food production, purchasing &amp; manpower planning. </li> <li>The ability to make requisitions of all items needed for the next day, with the assistance of the Chef de Partie or Senior Chef on duty.</li> <li>The ability to prioritise, plan and organise your and your teams daily tasks in order to ensure on time delivery as required.</li> </ol> Operations: <ol> <li>The ability to motivate, supervise and be a role model for employees to follow and learn from.</li> <li>The ability to run the day to day operation of any area of the kitchen in the absence of Chef de Patrtie or senior Chef on duty.</li> <li>The ability to taste and season the food appropriately and to ensure it is well presented and of the standard and quality required before serving it to the guest.</li> <li>The ability to distribute work equally to employees and follow up instructions as per hotel standards.</li> <li>The ability to expedite the food pass for a la carte restaurants.</li> <li>The ability to communicate and pass on information and confirm the comprehension of information (conduct kitchen briefings) with staff and ensure a smooth uninterrupted operation and service to our guests</li> <li>The ability to discipline and ensure the quality of employee's work in the absence of a senior Chef.</li> <li>The ability to act as a liaison between the Executive Chef, Executive Sous Chef and other senior Chefs and the line employees.</li> <li>The ability to create, prepare and present menu items and specials as well as recipe preparation and cost calculation.</li> <li>Possesses knowledge of basic butchering, portioning, preparation and storage of seafood, fish, pork, beef, chicken and other types of wild game and variety meats.</li> <li>The ability to prepare stocks and sauces, meats and seafoods.</li> <li>To report in the kitchen at your station at scheduled times regardless of beginning of shift or returning from meal break</li> <li>The ability to follow instruction and work closely with the senior chef, Executive Sous Chef and Executive Chef.</li> <li>The ability to work as directed on station of assignment under the appropriate Chef de Partie or senior chef.</li> <li>To report in the kitchen at your station at scheduled times regardless of beginning off shift or returning from meal break.</li> </ol> <div>Qualifications</div> Essential Qualifications and Experience: <ul> <li>Minimum of 2 years' experience in a Commis 1 role or currently in Demi Chef de partie role within a high-volume, quality-focused culinary environment</li> <li>Demonstrated proficiency in managing large kitchen teams and fostering professional development</li> <li>Extensive knowledge of food safety standards, allergen management, and health and safety regulations</li> <li>Proven track record in menu development, with a focus on innovative, seasonal cuisine</li> <li>Strong financial acumen, particularly in inventory management and food cost control</li> <li>Excellent organisational and time management skills</li> </ul> Professional Attributes: <ul> <li>Exceptional leadership abilities, with a commitment to mentoring and developing kitchen staff</li> <li>Unwavering dedication to maintaining brand standards and culinary excellence</li> <li>Ability to thrive in a fast-paced, dynamic environment while ensuring consistent quality</li> <li>Strong problem-solving skills and adaptability to changing situations</li> <li>Commitment to delivering exceptional guest experiences through culinary expertise</li> <li>Willingness to embrace new concepts and contribute to the continuous improvement of kitchen operations</li> </ul> The ideal candidate will possess a genuine passion for the hospitality industry and demonstrate a steadfast commitment to upholding the highest standards of culinary excellence. They will be expected to contribute significantly to the restaurant's success through their culinary expertise, leadership skills, and dedication to guest satisfaction. <div>.</div>

Demi Chef de Partie - Arabic Cuisine

Swissôtel

<div>Company Description 
&quot;Why work for Accor? 
We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor&rsquo;s limitless possibilities. 
By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/ 
Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS&quot; 
Job Description 
The Role 
Under the general guidance and supervision of the executive chef, and within the limits of established Swiss&ocirc;tel policies, assists in the overseeing and directing of all aspects of the hot meal production.
Key Deliverables and Responsibilities 
Planning &amp; Organizing:<ul><li>
The ability to utilize information on forecasts and reports to enable the planning of a smooth uninterrupted operation and service our guests; i.e. food production, purchasing &amp; manpower planning.</li><li>
The ability to make requisitions of all items needed for the next day, with the assistance of the Chef de Partie or Senior Chef on duty.</li><li>
The ability to prioritise, plan and organise your and your teams daily tasks in order to ensure on time delivery as required.</li></ul> 
Operations:<ul><li>
The ability to motivate, supervise and be a role model for employees to follow and learn from.</li><li>
The ability to run the day to day operation of any area of the kitchen in the absence of Chef de Patrtie or senior Chef on duty.</li><li>
The ability to taste and season the food appropriately and to ensure it is well presented and of the standard and quality required before serving it to the guest.</li><li>
The ability to distribute work equally to employees and follow up instructions as per hotel standards.</li><li>
The ability to expedite the &ldquo;food pass&rdquo; for a la carte restaurants.</li><li>
The ability to communicate and pass on information and confirm the comprehension of information (conduct kitchen briefings) with staff and ensure a smooth uninterrupted operation and service to our guests</li><li>
The ability to discipline and ensure the quality of employee's work in the absence of a senior Chef.</li><li>
The ability to act as a liaison between the Executive Chef, Executive Sous Chef and other senior Chefs and the line employees.</li><li>
The ability to create, prepare and present menu items and specials as well as recipe preparation and cost calculation.</li><li>
Possesses knowledge of basic butchering, portioning, preparation and storage of seafood, fish, pork, beef, chicken and other types of wild game and variety meats.</li><li>
The ability to prepare stocks and sauces, meats and seafoods.</li><li>
To report in the kitchen at your station at scheduled times regardless of beginning of shift or returning from meal break</li><li>
The ability to follow instruction and work closely with the senior chef, Executive Sous Chef and Executive Chef.</li><li>
The ability to work as directed on station of assignment under the appropriate Chef de Partie or senior chef.</li><li>
To report in the kitchen at your station at scheduled times regardless of beginning off shift or returning from meal break.</li><li>
To wear uniforms according to Swiss&ocirc;tel standards.</li><li>
The ability to work closely with standard recipes, photos and plate presentations in order to maintain quality standards and presentation in accordance with Swiss&ocirc;tel established guidelines and standards</li><li>
The ability to work neatly and clean; keeping all work areas and refrigerators organized and in accordance with sanitary requirements. &ldquo;First in First Out&rdquo; &amp; &ldquo;If you make the mess, you clean it up&rdquo;</li><li>
The ability to follow HACCP guidelines and municipality regulations at all times.</li><li>
The ability to follow clean as you go policy and keep work area clean at all times.</li><li>
The ability to taste and season the food appropriately and to ensure it is well presented and of the standard and quality required before serving it to the guest.</li><li>
The ability and desire to proactively learn, test and sample (eat) all world cuisines by whatever means possible whether through hotel programs and training or self-taught research and development.</li><li>
The ability to keep waste to a minimum and work in a proactive manner to assist in meeting budgeted food cost levels</li><li>
The ability to maintain a cooperative working relationship with fellow employees</li><li>
The ability to perform other tasks or projects as assigned by hotel management and staff</li><li>
The ability to leave enough mise en place for the next shift and utilize formalized production lists and following a shift-handover SOP</li><li>
The ability to accommodate all food server's requests when possible regarding guest's dietary requirements, personal preference and requests</li><li>
The ability to handle and rotate food according to established procedures.</li><li>
The ability to maintain the work area and equipment in a safe and sanitary manner.</li><li>
The ability to maintain a positive attitude and a professional disposition.</li><li>
The ability to maintain a full line of communication with supervisors and fellow workers and all hotel associates.</li><li>
The ability to prepare and plate items (food orders) received from F&amp;B staff regardless of hand-written or computer printed media in a timely and accurate manner.</li><li>
The ability to work closely with the Chef de Partie or senior chef in preparing mise en place.</li><li>
The ability to check and complete mise en place pars in setting up the station.</li><li>
The ability to turn off all equipment ensuring no safety hazard has been left behind</li><li>
The ability to set up station properly and on time for each service period.</li><li>
The ability to make sure all food is prepared by recipes designated by the Chef de Cuisine or senior chef.</li><li>
The ability to make sure quality and quantity meets our standard.</li><li>
The ability to notify Chef de Cuisine or senior chef of any problems or complaints as when they arise.</li><li>
The ability to not leave your section without doing the final check.</li><li>
The ability to be able to work in another area when needed and take part in cross training when directed.</li><li>
The ability to be able to assist in same day preparation and advance preparation for another station as instructed by the supervisor</li><li>
The ability to all food items for storage must be covered, dated and labelled according established guidelines, standards and checklists.</li><li>
The ability to be able to work unsupervised.</li><li>
The ability to be able to be flexible to the business demands and working hours.</li><li>
The ability to; throughout the working day switch off and clean oven tops, kitchen equipment and work areas as well as all work surfaces.</li><li>
The ability to be able to assist and direct the stewards with the daily cleaning tasks.</li><li>
Follow all kitchen regulations as outlined and directed</li><li>
Swipe in and out has to be done in uniform, not before being changed.</li></ul> 
Administration:<ul><li>
The ability to verify that all scheduled staff are present and signed-in.</li><li>
The ability to perform administrative duties (paper work) i.e. food transfers, human resource forms, scheduling and recipes.</li><li>
The ability to communicate with the Executive Chef, Executive Sous Chef or Senior Chef on the performance of all employees and of the work performed.</li><li>
The ability to display an interest in all kitchen and hotel activities and help colleagues when and where ever possible.</li><li>
The ability to respond properly in any hotel emergency or safety situation.</li><li>
The ability to handle and rotate food according to established procedures</li><li>
The ability to be able to come to any and all kitchen meetings whilst on duty or otherwise.</li><li>
The ability to sign acceptance for tools, knives, uniforms etc. and will pay back to the company for any loss or damage of said equipment.</li><li>
Fill out the appropriate log sheets according our standard on a daily base</li><li>
Be aware of accident prevention and help enforce safe work habits &ndash; Zero accidents is our goal.</li><li>
No employee to be on the property after working hours without signed authorisation from a Manager except for meals in the staff cafeteria.</li><li>
Overtime will be approved on business demands by the Chef de Cuisine or Executive Chef.</li><li>
Any violation of the above mentioned rules will be subject to disciplinary action.</li></ul> 

Qualifications 
Essential Qualifications and Experience:<ul><li>
Minimum of 2 years' experience in a Commis 1 role or currently in Demi Chef de partie role within a high-volume, quality-focused culinary environment</li><li>
Demonstrated proficiency in managing large kitchen teams and fostering professional development</li><li>
Extensive knowledge of food safety standards, allergen management, and health and safety regulations</li><li>
Proven track record in menu development, with a focus on innovative, seasonal cuisine</li><li>
Strong financial acumen, particularly in inventory management and food cost control</li><li>
Excellent organisational and time management skills</li></ul>
Professional Attributes:<ul><li>
Exceptional leadership abilities, with a commitment to mentoring and developing kitchen staff</li><li>
Unwavering dedication to maintaining brand standards and culinary excellence</li><li>
Ability to thrive in a fast-paced, dynamic environment while ensuring consistent quality</li><li>
Strong problem-solving skills and adaptability to changing situations</li><li>
Commitment to delivering exceptional guest experiences through culinary expertise</li><li>
Willingness to embrace new concepts and contribute to the continuous improvement of kitchen operations</li></ul>
The ideal candidate will possess a genuine passion for the hospitality industry and demonstrate a steadfast commitment to upholding the highest standards of culinary excellence. They will be expected to contribute significantly to the restaurant's success through their culinary expertise, leadership skills, and dedication to guest satisfaction. 
Additional Information 
Directly opposite to The Dubai Mall, the iconic Burj Khalifa, 10 minute walk to the Dubai Metro Station and within a few minutes&rsquo; drive to DIFC, World Trade Centre and just 15 minutes&rsquo; drive from Dubai International Airport, Swissotel Al Murooj is located in downtown Dubai, one of the city&rsquo;s favoured destinations for business or leisure.</div>

Marriott International

<div>
 POSITION SUMMARY 
 
 Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food &amp; Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods.
 
 Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Anticipate and address guests service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.
 
 PREFERRED QUALIFICATION
 Education: Technical, Trade, or Vocational School Degree.
 Related Work Experience: At least 3 years of related work experience.
 Supervisory Experience: No supervisory experience.
 License or Certification: None</div>

Demi Chef de Partie (Arabic Cuisine)

Mandarin Oriental Hotel Group

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.

As a Demi Chef de Partie, you will be responsible for the following duties:
<ul>
 <li>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.</li>
</ul>
<ul>
 <li>Maintain a clean, safe, and well-organized kitchen environment.</li>
</ul>
<ul>
 <li>Work effectively under pressure, maintaining consistency and attention to detail in a high-paced environment.</li>
</ul>
<ul>
 <li>Monitor inventory levels and assist in placing orders for your section as needed.</li>
</ul>
<ul>
 <li>Provide cross-functional support across kitchen operations when required.</li>
</ul>
<ul>
 <li>Uphold and comply with all health, food safety, and hygiene standards in line with hotel policies, HACCP requirements, including those mandated by UAE Municipality.</li>
</ul>

As a Demi Chef de Partie, we expect from you: 
<ul>
 <li>High school diploma or equivalent; formal culinary training is an advantage.</li>
</ul>
<ul>
 <li>Minimum of 2 years experience as a Demi Chef de Partie or similar role in a 5-star hotel or reputable standalone Italian restaurant</li>
</ul>
<ul>
 <li>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.</li>
</ul>
<ul>
 <li>Proven understanding of HACCP and food safety practices.</li>
</ul>
<ul>
 <li>Effective communication skills in English (verbal &amp; written); knowledge of additional languages is a plus.</li>
</ul>
<ul>
 <li>Previous experience in hotel pre-opening or renovation projects is highly desirable.</li>
</ul>
<ul>
 <li>Previous working experience in the Italian restaurant or with Italian cuisine.</li>
</ul>

Demi Chef De Partie - Chitarra

Hilton

<div>Chef de Partie- Arabic Cuisine
A Chef de Partie - Arabic Cuisine is responsible for supervising staff and ensuring high levels of food preparation to deliver an excellent Guest and Member experience while assisting with food cost controls.
What will I be doing?
A Chef de Partie, will supervise staff and ensure high levels of food preparation to deliver an excellent Guest and Member experience. A Chef de Partie will also be required to assist with food cost controls. Specifically, you will be responsible for performing the following tasks to the highest standards:<ul><li>
Ensure all food preparation meets standards</li><li>
Prepare and present high quality food</li><li>
Supervise staff</li><li>
Keep all working areas clean and tidy and ensure no cross contamination</li><li>
Prepare all mis-en-place for all relevant menus</li><li>
Assist in positive outcomes from guest queries in a timely and efficient manner</li><li>
Ensure food stuffs are of a good quality and stored correctly</li><li>
Contribute to controlling costs, improving gross profit margins, and other departmental and financial targets</li><li>
Assist other departments wherever necessary and maintain good working relationships</li><li>
Assist Head Chef/Sous Chef in the training of all staff in compliance of company procedures</li><li>
Report maintenance, hygiene and hazard issues</li><li>
Comply with hotel security, fire regulations and all health and safety and food safety legislation</li><li>
Be environmentally aware</li></ul>
What are we looking for?
A Chef de Partie - Arabic Cuisine serving Hilton brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:<ul><li>
A minimum of 2 years of previous experience as a Chef de Partie or strong experience as a Demi Chef de Partie role</li><li>
A current, valid, and relevant trade commercial cookery qualification (proof may be required)</li><li>
Strong coaching skills</li><li>
Ability and desire to motivate teams</li><li>
Excellent communication skills</li><li>
NVQ Level 3</li><li>
Achieved Basic Food Hygiene Certificate</li><li>
Supervisory experience</li><li>
Positive attitude</li><li>
Ability to work under pressure</li><li>
Ability to work on own or in teams</li></ul>
It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:<ul><li>
Previous kitchen experience in similar role</li><li>
Intermediate Food Hygiene</li><li>
Knowledge of current food trends</li></ul>
What will it be like to work for Hilton?
Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its . Our vision &ldquo;to fill the earth with the light and warmth of hospitality&rdquo; unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!</div>

Chef de Partie- Arabic Cuisine

BSL Scaffolding

Food preparation: Prepare and cook food for their section, following recipes and ensuring timely serviceCleanliness and hygiene: Maintain a clean, organized, and safe working environment in their stationKitchen, saut, grill, Multi Cuisine Items Role: Chef De Partie / Demi Chef De PartieIndustry Type: Engineering &amp; ConstructionDepartment: Food, Beverage &amp; HospitalityEmployment Type: Full Time, PermanentRole Category: Kitchen / F&amp;B ProductionEducationUG: Graduation Not Required

House Cook / Chef

JA Resorts & Hotels

About White Orchid Nestled within the award-winning JA The Resort, White Orchid offers a truly captivating dining experience with magnificent views of lush gardens and pristine beaches. This exotic restaurant invites guests to savour the authentic and vibrant flavours of the Far East. The fusion menu features Chinese, Japanese, and Thai specialities, complemented by a traditional Teppanyaki table, ensuring an unforgettable culinary journey. Position Summary We are looking for a talented and passionate Demi Chef de Partie (Asian/Chinese Cuisine) to join our dynamic culinary team at White Orchid. The ideal candidate will bring authentic Asian culinary expertise particularly in Chinese cuisine and a creative flair to deliver exceptional dishes that delight our guests. Key Responsibilities <ul> <li>Prepare, cook, and present high-quality dishes within the Asian (Chinese) section.</li> <li>Assist the Chef de Partie and Sous Chef in managing daily kitchen operations.</li> <li>Ensure consistent quality and presentation of dishes in line with restaurant standards.</li> <li>Maintain hygiene, safety, and sanitation standards in accordance with HACCP guidelines.</li> <li>Support menu development by contributing innovative ideas and authentic Asian techniques.</li> <li>Manage mise en place and stock control efficiently to minimize wastage.</li> <li>Train and guide Commis Chefs to ensure smooth kitchen workflow.</li> </ul> Requirements <ul> <li>Minimum 2 3 years of experience as a Demi Chef de Partie or equivalent in a reputable Asian (Chinese) restaurant or hotel.</li> <li>Strong knowledge of Chinese cuisine (knowledge of Japanese or Thai dishes is a plus).</li> <li>Proven experience working in a high-volume, fine-dining environment.</li> <li>Good communication skills and the ability to work effectively in a multicultural team.</li> <li>Flexibility to work varied shifts, including weekends and holidays.</li> </ul> Why Join JA The Resort <ul> <li>Be part of Dubai s only true resort, offering diverse dining experiences across multiple award-winning outlets.</li> <li>Enjoy a supportive and inspiring work environment focused on excellence, creativity, and career growth.</li> <li>Competitive compensation and benefits package.</li> </ul>

Demi Chef De Partie - Asian (Chinese) Chef for White Orchid

Explore 2519+ Demi chef de partie arabic cuisine in Dubai United Arab Emirates this November. Find roles across top companies and apply now to boost your career.

2519 demi chef de partie arabic cuisine jobs IN Dubai United Arab Emirates

Demi Chef de Partie - Arabic Cuisine

Demi Chef de Partie - Arabic Cuisine

Demi Chef de Partie (Arabic Cuisine)

Demi Chef De Partie - Chitarra

Chef de Partie- Arabic Cuisine

House Cook / Chef

Demi Chef De Partie - Asian (Chinese) Chef for White Orchid