Demi chef De Partie (steakhouse expirance )
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About the Role
The Ritz-Carlton Abu Dhabi, Grand Canal is a luxury waterfront resort set beside the iconic Sheikh Zayed Grand Mosque, featuring 519 elegantly appointed guest rooms.
Key Skills for This Role
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Company Description
The Ritz-Carlton Abu Dhabi, Grand Canal is a luxury waterfront resort set beside the iconic Sheikh Zayed Grand Mosque, featuring 519 elegantly appointed guest rooms.
Inspired by Renaissance architecture and the city planning of Venice, the property spans ten stately buildings arranged in a crescent, enhanced by landscaped gardens and water features.
Guests can experience a diverse culinary offering across eight restaurants, including three signature venues: Lebanese, Asian, and a premium steakhouse.
The resort also offers extensive event facilities with over 2,100 square meters of flexible meeting space, including a grand ballroom, making it a destination for both leisure and business travelers.
Team members are part of a culture that emphasizes exceptional service, attention to detail, and memorable guest experiences.
Role Description
This is a full-time, on-site Demi Chef de Partie role based at The Ritz-Carlton Abu Dhabi, Grand Canal, with a focus on steakhouse operations.
The Demi Chef de Partie will support the Steakhouse Chef de Partie and Sous Chef in preparing and cooking high-quality meat cuts, ensuring optimal doneness, presentation, and flavor in line with brand standards.
Daily tasks include mise en place, operating grills and related equipment, monitoring product quality, following standardized recipes, and maintaining portion control.
The role will assist in coordinating service during busy periods, communicating effectively with the culinary and service teams, and contributing to menu development and specials when required.
The Demi Chef de Partie is also responsible for maintaining strict food safety and hygiene standards, ensuring cleanliness of workstations, adhering to HACCP guidelines, and supporting stock rotation and inventory control.
Qualifications
- Professional culinary training or diploma, preferably with experience in a luxury hotel, fine dining, or premium steakhouse environment.
- Proven experience working with different cuts of meat, grilling techniques, cooking to various doneness levels, and ensuring consistent quality and plating standards.
- Strong knowledge of food safety, hygiene regulations, and HACCP procedures, with a commitment to maintaining a clean and organized kitchen station.
- Ability to manage mise en place efficiently, follow recipes and portion sizes accurately, and work effectively during high-volume service periods.
- Collaborative mindset, strong communication skills, and the ability to work within a diverse, multicultural culinary team.
- Flexibility to work shifts, weekends, and holidays as required in a 5-star hotel operation.
- Basic English communication skills (verbal and written); additional languages are an advantage.
- A positive attitude, attention to detail, and a passion for hospitality, guest satisfaction, and continuous learning.
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