Demi Chef De Partie - for Award winning restaurants

Our client a successful upmarket Western style restaurant group is looking for a professional DCDP to prepare food to the exact chef's specifications and to set up stations for menu. DCDP duties will consist of assisting the executive and sous chef with their daily tasks. The successful candidate will play a key role in contributing to our customer satisfaction and acquisition goals. Responsibilities • Set up and stocking stations with all necessary supplies • Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces) • Cook menu items in cooperation with the rest of the kitchen staff • Answer, report and follow executive or sous chef's instructions • Clean up station and take care of leftover food • Stock inventory appropriately • Ensure that food comes out simultaneously, in high quality and in a timely fashion • Comply with nutrition and sanitation regulations and safety standards • Maintain a positive and professional approach with coworkers and customers Requirements • Proven cooking experience, including experience as a DCDP, Restaurant Cook or Prep Cook • Excellent understanding of various cooking methods, ingredients, equipment and procedures • Accuracy and speed in executing assigned tasks • Familiar with industry's best practices • Culinary school diploma Benefits Basic Monthly Salary: AED 2800 to 3600 depending on experience + 375 Food allowance + 250 to 450 (Service charge Avg) + 600 Credit card tips + cash tips + free Accommodation + Transport + uniforms + Health insurance + air ticket ( once every two years) + Paid leave as per UAE laws Show more Show less

Proven cooking experience, including experience as a Demi Chef De Partie (DCDP), Restaurant Cook or Prep Cook; excellent understanding of various cooking methods, ingredients, equipment and procedures; accuracy and speed in executing tasks; familiar with industry's best practices; culinary school diploma.

Set up and stocking stations with all necessary supplies; prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces); cook menu items in cooperation with the rest of the kitchen staff; answer, report and follow executive or sous chef's instructions; clean up station and take care of leftover food; stock inventory appropriately; ensure that food comes out simultaneously, in high quality and in a timely fashion; comply with nutrition and sanitation regulations and safety standards; maintain a positive and professional approach with coworkers and customers.