Demi Chef Full-time Job6 days ago Tourism & Hospitaltity Dubai 18 views Reference: 14296
Assist the Chef De Partie in preparing and cooking dishes according to the established menu and recipes, ensuring they meet our exacting standards of quality and presentation.
Manage your designated section of the kitchen, which could encompass aspects such as sauces, grill, or pastry, and uphold the meticulous execution and presentation of dishes.
Collaborate with fellow chefs and supervisors to ensure a seamless flow of kitchen operations, contributing to the creation of memorable dining experiences.
Ensure the proper organization and setup of your section before service periods, ensuring efficiency and smooth operation.
Participate in the development of new dishes, menu items, and culinary presentations, bringing your creative ideas and innovative approaches to the table.
Maintain a keen understanding of kitchen equipment, cooking techniques, and food hygiene practices to uphold safety and quality standards.
Support junior kitchen staff in their training and development, fostering a positive and productive team environment.
Contribute to the management of ingredient stock levels, assisting in placing orders to minimize wastage and ensure availability.
Uphold strict adherence to food safety and hygiene regulations, ensuring the kitchen remains clean, orderly, and compliant.
Participate in menu tastings, evaluations, and training sessions as required by the culinary leadership.
What We’re Looking For
Previous experience as a Demi Chef De Partie or in a similar culinary role, ideally within a luxury hotel or upscale dining establishment.
Prior involvement in pre-opening phases within luxury hotels or resorts is a distinct advantage, showcasing your adaptability and initiative in a dynamic environment.
Accredited culinary training or relevant qualifications are desirable.
Strong grasp of diverse culinary techniques, kitchen equipment, and presentation methods.
Ability to work collaboratively within a team, supporting senior chefs and guiding junior kitchen staff.
Attentive to detail and committed to achieving exceptional culinary outcomes.
Thorough knowledge of HACCP (Hazard Analysis and Critical Control Points) principles and practices to ensure food safety and hygiene.
Enthusiastic and open to contributing innovative ideas to menu development and culinary concepts.
Flexibility to work various shifts, including evenings, weekends, and holidays, in alignment with business demands.
‘FIVE-Styled’ Visionary thinking by finding creative solutions, while taking Ownership for all duties and tasks assigned.
Impeccable communication skills, both verbal and written, with fluency in English
A hands-on attitude, fuelled by a ‘Can-Do!’ Spirit.