Demi Chef de Partie - Arabic Cuisine

Summary

Food Quality & Culinary Excellence

• Assist in the daily preparation, production, and presentation of food items in accordance with approved recipes, portion standards, and quality specifications.
• Ensure all dishes leaving the kitchen are prepared and presented to the highest standards set by the Outlet Chef.
• Monitor product quality and consistency throughout food preparation and service periods.
• Support the Chef de Partie in maintaining smooth and efficient kitchen operations.

Hygiene, Food Safety & Compliance

• Maintain the highest standards of cleanliness, sanitation, and kitchen maintenance at all times.
• Adhere to all food safety and hygiene regulations, including HACCP requirements, and company standards.
• Ensure proper handling, storage, labeling, and rotation of food products to maintain food quality and safety.
• Participate in regular inspections and audits to ensure full compliance with food safety requirements.

Team Leadership & Development

• Provide guidance, support, and instruction to Commis Chefs and other junior kitchen team members.
• Assist in training and coaching team members to enhance their skills, productivity, and performance.
• Foster a positive, motivated, and collaborative working environment within the kitchen team.
• Participate actively in daily briefings, meetings, and departmental communications.

Cost Control & Operational Efficiency

• Support inventory management by ensuring proper utilization of ingredients and supplies.
• Minimize food waste, spoilage, and unnecessary costs through effective stock control and responsible kitchen practices.
• Assist in monitoring portion control and maintaining food cost targets.
• Ensure equipment and resources are used efficiently and responsibly.

Collaboration & Communication

• Work closely with colleagues and other hotel departments to ensure seamless service delivery and guest satisfaction.
• Communicate effectively with supervisors and team members regarding operational requirements, service updates, and guest needs.
• Contribute to a culture of teamwork and continuous improvement.

Health, Safety & Environmental Responsibility

• Operate in a safe and environmentally responsible manner to protect the health and wellbeing of guests, colleagues, and contractors.
• Comply with all hotel environmental, health, and safety policies, procedures, and regulations.
• Report any safety hazards, maintenance concerns, or incidents promptly to management.

Service Culture

• In addition to the technical competencies required for this role, the incumbent is expected to consistently demonstrate the principles of the company's **Count on Me!** service culture by being:
• Responsive to guest and team members’ needs.
• Respectful, professional, and collaborative in all interactions.
• Committed to delivering exceptional guest experiences

Experience Needed

Key Competencies

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• Alongside with the fundamentals of the brand service culture, the incumbent will be required to demonstrate the below competencies:
• Communication
• Efficiency
• Attention to detail
• Ability to work under pressure
• Teamwork
• Flexibility
• Reliability
• “Can do” attitude
• Excellent grooming standards

Background

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• Diploma or certification in Culinary Arts, Hospitality, or a related field preferred.
• Minimum 2–3 years of culinary experience in a luxury hotel, fine-dining restaurant, or five-star hospitality environment.
• Strong knowledge of food preparation, cooking techniques, presentation standards, and kitchen operations.
• Experience working in a specific kitchen section (e.g., hot kitchen, cold kitchen, pastry, or banquet operations).
• Understanding of food safety, hygiene, and HACCP standards.

Required Skills

Values

Benefits