Demi Chef de Partie

About the Company

We are more than just a global leader in hospitality; we embrace individuals as they are, providing a variety of roles and brands that align with your unique personality and ambitions. At Ennismore, our dedication lies in fostering your continual development and learning, ensuring your career is both purposeful and rewarding. Join us to explore limitless opportunities, craft your own narrative, and help shape the future of hospitality.

Rixos Premium Dubai JBR is a luxury destination offering genuine Turkish hospitality combined with exceptional service standards. The hotel revolutionizes luxury travel by delivering a unique and memorable holiday experience that redefines modern hospitality and leisure.

Remuneration and Benefits

• Competitive salary package
• Duty meals covering breakfast, lunch, dinner, midnight snack, plus coffee breaks
• Vacation travel benefits provided by the hotel
• Comprehensive medical insurance coverage

Role Responsibilities

• Support kitchen operations by preparing and producing food in adherence to established recipes, presentation, and quality standards.
• Handle ingredient preparation, mise en place, sauce making, garnishing, and other assigned culinary tasks.
• Ensure consistent quality, taste, and presentation across all dishes served.
• Manage assigned kitchen section effectively through various meal services including breakfast, lunch, dinner, and banquets.
• Adhere strictly to food handling protocols, hygiene, sanitation, and safety standards at all times.
• Keep workstations, kitchen tools, and storage areas clean and well-organized.
• Regularly check freshness and quality of ingredients, escalating any concerns to senior chefs.
• Assist in food receiving, storage, labeling, and stock rotation following FIFO principles.
• Work diligently to minimize food waste and uphold portion control in line with hotel policies.
• Operate kitchen equipment safely, reporting maintenance issues promptly.
• Contribute to stock-taking processes and maintain adequate ingredient and supply levels.
• Collaborate closely with kitchen team members for smooth and efficient service.
• Follow directions from Chef de Partie, Sous Chef, and Executive Chef.
• Provided guidance and training support to junior kitchen staff when needed.
• Maintain professionalism and foster a constructive kitchen atmosphere.
• Ensure compliance with all hotel policies, procedures, and health and safety regulations.
• Perform additional reasonable tasks as assigned by senior kitchen staff.

Candidate Qualifications

• Prior experience as Demi Chef de Partie, Commis Chef or equivalent in hotels, resorts, restaurants, or catering services.
• Culinary education or professional training is advantageous.
• Sound knowledge of food preparation, culinary techniques, and kitchen operations.
• Familiarity with international cuisines and proficiency in following standardized recipes.
• Solid understanding of HACCP principles, food safety, hygiene, and sanitation protocols.
• Commitment to maintaining consistent food quality, flavor, presentation, and controlled portions.
• Good organizational abilities and effective time management skills.
• Capability to perform efficiently under pressure within a fast-paced kitchen environment.
• Excellent team collaboration and clear communication skills.
• Positive mindset, eagerness to learn, and receptiveness to guidance from senior chefs.
• Flexibility to work varied shifts including weekends, public holidays, and split shifts as needed.
• Physical stamina to stand for long durations and meet the demands of professional kitchen work.
• Strong attention to detail and dedication to uphold high culinary standards.
• Professional grooming standards and personal hygiene adherence.