Demi Chef de Partie - Fine Dining Kitchen Job Snapshot
Role: Demi Chef de Partie - Fine Dining Kitchen
Location: Dubai, United Arab Emirates
Industry: Hospitality
Function: Chef/Culinary/Kitchen Management
Experience: Minimum 1 year
Job Type: Full-time
Position Overview Demi Chef de Partie - Fine Dining Kitchen in Dubai, United Arab Emirates is a Hospitality hiring opportunity with Accor at Swissotel Al Murooj for a culinary professional experienced in fine dining preparation, mise en place, food production, recipe execution, HACCP compliance, and kitchen station supervision. The role supports consistent food quality, efficient service, cost control, and daily kitchen leadership while providing operational cover for the Chef de Partie or senior chef when required.
Job Details
- Country: United Arab Emirates
- City: Dubai
- Industry: Hospitality
- Function: Chef/Culinary/Kitchen Management
- Salary:
- Estimated salary range based on similar jobs in the job city; please confirm the final offer with the employer.
- Gender: Any
- Candidate Nationality: Any
- Job Type: Full-time
Role Context
The Demi Chef de Partie bridges hands-on food production and first-line kitchen supervision. The position takes ownership of an assigned station, organizes mise en place, maintains recipe and presentation standards, coordinates junior colleagues, and helps keep service running smoothly when senior chefs are occupied or unavailable. Beyond preparing food, the role contributes to food cost management, portion control, production planning, waste reduction, sanitation, and shift continuity. Strong culinary discipline at this level helps the kitchen deliver consistent dishes during demanding service periods while protecting both guest satisfaction and profitability.
Key Responsibilities
- Organize the assigned kitchen station according to forecasted business volumes, production requirements, and service schedules.
- Review production forecasts and assist with food, purchasing, and manpower planning.
- Prepare requisitions for ingredients and operational items required for upcoming production.
- Establish mise en place requirements and ensure the station is fully prepared before each service period.
- Prioritize daily tasks and allocate work appropriately among available team members.
- Assume responsibility for an assigned kitchen area when the Chef de Partie or senior chef is unavailable.
- Supervise junior culinary colleagues and provide practical instruction during preparation and service.
- Conduct clear kitchen briefings and ensure instructions are understood before work begins.
- Maintain communication between line employees, Chef de Partie, Executive Sous Chef, Executive Chef, and other senior chefs.
- Prepare menu items according to approved recipes, photographs, specifications, and plating standards.
- Taste and season dishes before service to verify flavor, consistency, temperature, and overall quality.
- Inspect finished dishes and ensure presentation meets established standards.
- Expedite the food pass for a la carte service when assigned.
- Prepare and plate orders received through handwritten or computerized food ordering systems accurately and promptly.
- Produce stocks, sauces, meats, seafood, and other assigned preparations.
- Apply appropriate butchering, trimming, portioning, preparation, and storage techniques to proteins.
- Handle seafood, fish, poultry, beef, pork, game meats, and variety meats according to approved procedures.
- Support the creation and preparation of menu specials when requested.
- Assist with recipe standardization and food cost calculations.
- Maintain required portion sizes to protect consistency and food cost performance.
- Monitor production quantities and avoid unnecessary overproduction.
- Keep food waste to a minimum through careful preparation, portion control, storage, and product utilization.
- Accommodate reasonable dietary requirements and guest preferences in coordination with service and senior culinary teams.
- Handle and rotate food using established stock rotation procedures.
- Apply First In First Out principles throughout storage and production areas.
- Ensure stored food is covered, dated, labeled, and positioned according to food safety requirements.
- Maintain refrigerators, preparation areas, work surfaces, and station equipment in sanitary condition.
- Follow HACCP requirements and applicable municipality food safety regulations.
- Apply clean-as-you-go procedures throughout preparation and service.
- Switch off and clean ovens, cooking equipment, work surfaces, and assigned kitchen machinery as required.
- Confirm that equipment is safely switched off before leaving the station.
- Coordinate with stewarding colleagues regarding scheduled kitchen cleaning requirements.
- Complete a final inspection of the section before finishing the shift.
- Leave sufficient mise en place for the following shift using approved production lists and handover procedures.
- Assist other kitchen stations with same-day or advance preparation when operationally necessary.
- Participate in cross-training and work in alternative kitchen sections when directed.
- Maintain flexibility according to changing occupancy, restaurant demand, functions, and working hours.
- Verify scheduled culinary employees are present and appropriately signed in where assigned.
- Complete food transfers, production records, schedules, recipes, log sheets, and other required kitchen documentation.
- Communicate employee performance and operational concerns to senior culinary management.
- Attend kitchen meetings, briefings, and required training activities.
- Respond appropriately during hotel emergencies and follow established safety procedures.
- Promote accident prevention and safe working practices within the kitchen.
- Conserve water and energy and support responsible use of ingredients and operating materials.
- Contribute to waste reduction and environmentally responsible kitchen practices.
- Maintain professional conduct, teamwork, and consistent communication throughout each shift.
Ideal Profile
Candidates should be college graduates with at least 1 year of professional experience as a Demi Chef de Partie or in an equivalent culinary position within fine dining, luxury hospitality, or a comparable high-standard kitchen. A strong practical culinary foundation is required, including classical and contemporary cooking methods, sauce and stock preparation, protein handling, butchering, portioning, mise en place, and professional plating. Candidates should understand HACCP requirements, food safety controls, temperature management, labeling, storage, and FIFO procedures. Competence in standardized recipes and food cost calculations is also important. The position requires the confidence to supervise a station when necessary, guide junior employees, and maintain production standards during high-pressure service periods. Experience with computer systems or kitchen management applications is advantageous for production, administrative, and operational responsibilities. Fluency in English is required. Additional language capability is an advantage in Dubai 's multicultural culinary environment.
Skills Set
- Fine dining cuisine
- Demi Chef de Partie operations
- Kitchen station management
- Mise en place
- A la carte service
- Food preparation
- Recipe standardization
- Recipe costing
- Food cost control
- Portion control
- Menu preparation
- Food presentation
- Plating standards
- Food pass coordination
- Stocks and sauces
- Meat preparation
- Seafood preparation
- Fish preparation
- Poultry preparation
- Butchering
- Protein portioning
- Game meat preparation
- HACCP compliance
- Food safety
- FIFO stock rotation
- Food labeling
- Temperature control
- Kitchen sanitation
- Production planning
- Food requisitions
- Waste reduction
- Kitchen equipment safety
- Culinary supervision
- Kitchen briefings
- Shift handover
- Production lists
- Kitchen management software
- Luxury hotel culinary operations
Why Join Us
Dubai 's Hospitality sector offers strong professional demand for chefs who combine refined culinary technique with food safety, cost awareness, and station leadership. A Demi Chef de Partie position in a luxury hotel kitchen develops the supervisory and operational capabilities needed to advance beyond individual food production responsibilities. At Swissotel Al Murooj, culinary experience can expand across high-volume hotel operations, international cuisine, a la carte service, food cost management, and structured kitchen standards. Strong performance can support progression toward Chef de Partie, Junior Sous Chef, Sous Chef, and broader culinary leadership opportunities within Accor.
About the Company
Accor is an international hospitality group operating a diverse portfolio of hotel and hospitality brands worldwide. Swissotel Al Murooj is an Accor property in downtown Dubai, positioned opposite The Dubai Mall and Burj Khalifa with convenient access to Dubai Metro, DIFC, the World Trade Centre, and Dubai International Airport. Its culinary operation supports the property 's dining and hospitality services through professional food production, quality control, safety, and consistent guest-focused standards.
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