Demi Chef de Partie

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"Hyatt is a place of learning – similar to a university. The company offers so many ways for me to learn and grow, both professionally and personally."

Hyatt Centric Jumeirah Dubai is a lifestyle hotel designed for modern travelers seeking authentic local experiences. Located in the heart of Dubai, we are dedicated to delivering memorable guest experiences through exceptional service, innovation, and genuine hospitality.

Summary

As a Demi Chef de Partie, you will support the Chef de Partie in the day-to-day operation of the assigned kitchen section, ensuring the preparation and presentation of high-quality food in accordance with Hyatt standards. You will play a key role in maintaining consistency, food safety, operational efficiency, and guest satisfaction while assisting in the development of junior culinary colleagues.

Key Responsibilities

Deliver the Hyatt brand promise and provide exceptional guest service to both external and internal customers at all times.

Handle guest and internal customer inquiries, requests, and complaints in a courteous, professional, and efficient manner, ensuring satisfactory resolution.

Oversee the assigned kitchen station/section and support culinary associates to ensure food products are prepared, presented, and served according to Hyatt standards.

Prepare, cook, and present food items in accordance with established recipes, portion controls, quality standards, and presentation guidelines.

Ensure consistency in food quality, taste, freshness, and presentation across all menu offerings.

Maintain thorough knowledge of all menu items, ingredients, preparation methods, and cooking techniques.

Monitor food quality and ensure all products meet Hyatt's culinary and food safety standards.

Follow standard recipes and minimize waste to support departmental food cost objectives and budget targets.

Ensure proper storage, labeling, rotation, and handling of food products in compliance with HACCP and food safety regulations.

Maintain assigned workstations, kitchen equipment, and storage areas in a clean, organized, and sanitary condition at all times.

Train, coach, and support Commis Chefs and other culinary associates in food preparation, presentation standards, hygiene practices, and operational procedures.

Encourage punctuality, professionalism, and adherence to grooming standards among team members within the assigned section.

Assist in developing the skills and knowledge of junior culinary associates through on-the-job training and guidance.

Suggest alternative menu items, accommodate special guest requests where operationally feasible, and interact with guests to exceed culinary expectations.

Stay informed about seasonal ingredients, market trends, and new products to support menu innovation and operational effectiveness.

Ensure all Hyatt brand standards, operational procedures, Touches of Hyatt, and Food & Beverage Top 20 initiatives are consistently implemented.

Handle kitchen equipment and operating supplies responsibly to minimize damage, reduce wastage, and control costs.

Work collaboratively with colleagues and other departments in the spirit of Hyatt's "We work through Teams" philosophy.

Support the implementation of Hyatt's People Philosophy by demonstrating and reinforcing Hyatt's Values and Culture Characteristics.

Maintain positive and professional working relationships with colleagues, supervisors, and other departments.

Comply with all hotel policies, procedures, and local legislative requirements.

Adhere to all Fire, Life Safety, Health, Hygiene, and Food Safety standards and regulations.

Attend all required training sessions, departmental meetings, and briefings.

Respond positively and professionally to operational changes and business demands.

Demonstrate flexibility by assisting in other kitchen sections or departments when required to meet operational and guest service needs.

Perform any other reasonable duties and responsibilities assigned by management in support of business objectives and exceptional guest experiences.

Qualifications

• Diploma or Certification in Culinary Arts or a related discipline.
• Minimum 2 years of experience in a similar role within a hotel, resort, or quality restaurant environment.
• Experience working in an international hotel brand is preferred.
• Good knowledge of food preparation techniques, kitchen operations, and food safety standards.
• Understanding of HACCP principles and kitchen hygiene practices.
• Strong organizational and time management skills.
• Ability to work efficiently under pressure in a fast-paced environment.
• Excellent teamwork and communication skills.
• Flexibility to work shifts, weekends, and public holidays as required.

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