Demi Chef de Partie

About the Company

Ennismore is an international leader in hospitality that embraces individuality and offers a variety of roles and brands tailored to personal aspirations. The organization is dedicated to fostering growth and continuous learning, aiming to deliver meaningful and rewarding work experiences. Rixos Premium Dubai JBR, a part of Ennismore, is a luxury hotel known for its genuine Turkish hospitality and outstanding service, redefining modern leisure and luxury stays.

Compensation and Benefits

• Competitive salary package
• Meals provided throughout the day covering breakfast, lunch, dinner, midnight snacks, and coffee breaks
• Vacation tickets and related associated benefits
• Comprehensive medical insurance coverage

Role Responsibilities

• Aid the kitchen team in daily food preparation and production aligned with established recipes, quality standards, and presentation requirements
• Prepare ingredients, mise en place, sauces, garnishes, and assigned food components
• Ensure consistent taste, quality, and appearance across all dishes presented
• Support seamless functioning of your kitchen section during various meal services including breakfast, lunch, dinner, and banquet events
• Adhere strictly to food handling, hygiene, sanitation, and safety protocols at all times
• Keep workstation, kitchen equipment, and storage spaces clean and well-organized
• Monitor ingredient freshness and report any concerns to the Chef de Partie or Sous Chef promptly
• Assist in receiving, labeling, storing, and rotating food items following FIFO standards
• Control food portion sizes and minimize wastage to meet hotel standards
• Use kitchen equipment safely and report maintenance needs immediately
• Help with stock inventory and maintain optimal supply levels
• Collaborate closely with kitchen colleagues to ensure efficient operations and clear communication
• Take direction from senior kitchen staff such as Chef de Partie, Sous Chef, and Executive Chef
• Guide and support junior kitchen staff including Commis Chefs when required
• Maintain professionalism and contribute positively to the kitchen's working atmosphere
• Comply fully with all hotel policies and relevant health and safety regulations
• Perform additional tasks as directed by senior chefs

Qualifications and Skills

• Prior experience in a similar role such as Demi Chef de Partie or Commis Chef in hotels, restaurants, resorts, or catering services
• Preferred culinary certification or formal culinary education
• Strong knowledge of food preparation, cooking techniques, and kitchen operations
• Basic familiarity with international cuisine and capability to follow standardized recipes
• Sound understanding of HACCP, food safety, hygiene, and sanitation practices
• Ability to maintain consistent food quality, flavor, presentation, and portion control
• Good organizational skills and ability to manage time efficiently
• Capacity to perform well under pressure in fast-paced kitchen environments
• Excellent teamwork and communication capabilities
• Positive outlook, eagerness to learn, and willingness to take guidance from senior chefs
• Flexibility to work shifts including weekends, holidays, and split hours as required
• Physical endurance to stand for long durations and meet the demands of a professional kitchen
• Attention to detail and dedication to upholding high culinary standards
• Professional grooming and adherence to hygiene norms