Demi Chef

The Demi Chef de Partie assists in the preparation, cooking, and presentation of food within an assigned kitchen section, ensuring compliance with established recipes, quality standards, and food safety requirements. The role supports the Chef de Partie in maintaining efficient kitchen operations, delivering consistent food quality, and ensuring a high standard of hygiene and professionalism.

Key Responsibilities

Food Preparation \& Production

• Prepare, cook, and present menu items according to established recipes and quality standards.
• Assist in the daily operation of the assigned kitchen section.
• Ensure ingredients are properly prepared and available for service.
• Support the Chef de Partie in maintaining consistency in food quality, taste, and presentation.
• Ensure timely preparation and delivery of food during service periods.

Kitchen Operations

• Organize mise en place and maintain readiness for service.
• Monitor stock levels within the assigned section and report replenishment requirements.
• Ensure proper use and maintenance of kitchen equipment and utensils.
• Support smooth workflow and coordination within the kitchen team.
• Assist with banquet, catering, and special event food production when required.

Quality Assurance

• Ensure all dishes meet company, hotel, and brand standards before service.
• Conduct quality checks on ingredients and finished products.
• Maintain consistency in portion control and food presentation.
• Support efforts to improve kitchen efficiency and food quality.

Team Support

• Assist in guiding and supporting Commis Chefs and Kitchen Helpers.
• Share knowledge and best practices with junior team members.
• Promote teamwork and effective communication within the kitchen.
• Support training activities and operational development initiatives.

Food Safety \& Hygiene

• Follow HACCP, food safety, hygiene, and sanitation standards at all times.
• Ensure proper food storage, labeling, and stock rotation procedures.
• Maintain cleanliness and organization of workstations and kitchen areas.
• Report any food safety, equipment, or maintenance concerns immediately.
• Adhere to all workplace health and safety regulations.

Inventory \& Cost Control

• Assist in monitoring food usage and minimizing wastage.
• Support stock control and inventory management activities.
• Participate in stock counts as required.
• Ensure efficient use of ingredients and kitchen resources.

Qualifications \& Requirements

• Diploma or Certificate in Culinary Arts, Professional Cookery, or a related field is preferred.
• Minimum 2–3 years of experience in a professional kitchen environment.
• Experience in hotels, resorts, restaurants, or large-scale food production operations is preferred.
• Basic knowledge of international cooking techniques and food preparation methods.
• Knowledge of HACCP, food safety regulations, and kitchen hygiene standards.
• Good communication skills and ability to work in a multicultural environment.
• Ability to work efficiently under pressure in a fast-paced kitchen.
• Strong organizational and time-management skills.
• Team-oriented attitude with a willingness to learn and develop.
• Flexible to work shifts, weekends, public holidays, and peak business periods.
• For expatriate candidates, a valid transferable Iqama is preferred.