Demi Chef de Partie ( Colleagues Dining
Job in
Dubai, Dubai, UAE/Dubai
Listing for:
AccorHotels Middle East
Full Time
position
Listed on 2026-01-27
Job specializations:
-
Restaurant/Food Service
Catering, Food & Beverage, Cook & Chef, Hotel Kitchen
-
Hospitality / Hotel / Catering
Catering, Food & Beverage, Cook & Chef, Hotel Kitchen
Salary/Wage Range or Industry Benchmark: 60000 - 120000 AED Yearly
AED
60000.00
120000.00
YEAR
Job Description & How to Apply Below
Position: Demi Chef de Partie ( Colleagues Dining)
Company Description
Why work for Accor? We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.
By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit Do what you love, care for the world, dare to challenge the status quo! #BE LIMITLESS
Job Description The ability to motivate, supervise and be a role model for employees to follow and learn from.The ability to run the day to day operation of any area of the kitchen in the absence of Chef de Patrtie or senior Chef on duty.The ability to taste and season the food appropriately and to ensure it is well presented and of the standard and quality required before serving it to the guest.The ability to distribute work equally to employees and follow up instructions as per hotel standards.The ability to expedite the “food pass” for a la carte restaurants.The ability to communicate and pass on information and confirm the comprehension of information (conduct kitchen briefings) with staff and ensure a smooth uninterrupted operation and service to our guestsThe ability to discipline and ensure the quality of employee's work in the absence of a senior Chef.The ability to act as a liaison between the Executive Chef, Executive Sous Chef and other senior Chefs and the line employees.The ability to create, prepare and present menu items and specials as well as recipe preparation and cost calculation.Possesses knowledge of basic butchering, portioning, preparation and storage of seafood, fish, pork, beef, chicken and other types of wild game and variety meats.The ability to prepare stocks and sauces, meats and seafoods.To report in the kitchen at your station at scheduled times regardless of beginning of shift or returning from meal breakThe ability to follow instruction and work closely with the senior chef, Executive Sous Chef and Executive Chef.The ability to work as directed on station of assignment under the appropriate Chef de Partie or senior chef.To report in the kitchen at your station at scheduled times regardless of beginning off shift or returning from meal break.To wear uniforms according to Swissôtel standards.The ability to work closely with standard recipes, photos and plate presentations in order to maintain quality standards and presentation in accordance with Swissôtel established guidelines and standardsThe ability to work neatly and clean; keeping all work areas and refrigerators organized and in accordance with sanitary requirements. “First in First Out” & “If you make the mess, you clean it up”The ability to follow HACCP guidelines and municipality regulations at all times.The ability to follow clean as you go policy and keep work area clean at all times.The ability to taste and season the food appropriately and to ensure it is well presented and of the standard and quality required before serving it to the guest.The ability and desire to proactively learn, test and sample (eat) all world cuisines by whatever means possible whether through hotel programs and training or self-taught research and development.The ability to keep waste to a minimum and work in a proactive manner to assist in meeting budgeted food cost levelsThe ability to maintain a cooperative working relationship with fellow employeesThe ability to perform other tasks or projects as assigned by hotel management and staffThe ability to leave enough mise en place for the next shift and utilize formalized production lists and following a shift-handover SOPThe ability to accommodate all food server's requests when possible regarding guest's dietary requirements, personal preference and requestsThe ability to handle and rotate food according to established procedures.The ability to maintain the work area and equipment in a safe and sanitary manner.The ability to maintain a positive attitude and a…
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