Demi Chef de Partie

Company Description Fairmont Bab Al Bahr is a five-star beachfront luxury hotel situated at the gateway of Abu Dhabi, offering stunning views of the iconic Sheikh Zayed Grand Mosque. The hotel features contemporary architecture combined with elegant interiors, delivering world-class hospitality and exceptional guest experiences. The property offers over 360 well-appointed guest rooms and suites, a variety of award-winning dining venues, extensive conference and event facilities, and premium leisure amenities including private beach access, swimming pools, and fitness facilities. It caters to business travelers, leisure guests, and large-scale corporate and social events. Fairmont Bab Al Bahr upholds international luxury standards while embracing the rich culture and heritage of the United Arab Emirates. The hotel is committed to excellence, innovation, sustainability, and delivering memorable experiences for both guests and colleagues. Job Description • Assist the Chef de Partie in the smooth operation of the assigned kitchen section and ensure all tasks are completed according to daily production requirements. • Prepare, cook, and present food items following Fairmont recipes, standards, and quality specifications. • Ensure proper mise en place preparation before each service period. • Maintain consistency in taste, texture, portioning, and presentation of all dishes. • Support the Chef de Partie in supervising and guiding Commis Chefs and junior colleagues when required. • Ensure all food preparation areas are maintained according to HACCP, food safety, and hygiene standards. • Follow proper storage, labeling, and rotation procedures to maintain product freshness and minimize food waste. • Monitor the quality and freshness of ingredients and report any discrepancies to the Chef de Partie or Sous Chef. • Assist in receiving, checking, and proper storage of kitchen supplies and deliveries. • Maintain cleanliness and organization of workstations, equipment, and kitchen areas throughout operations. • Work closely with other kitchen sections to ensure smooth coordination during service. • Assist with menu preparation, promotions, special events, and culinary projects as assigned. • Ensure compliance with hotel policies, departmental procedures, and Fairmont brand standards. • Demonstrate professionalism, teamwork, and a commitment to creating exceptional guest experiences. • Perform any other duties and responsibilities assigned by the Culinary Management team. Qualifications • Previous experience as a Demi Chef de Partie,or similar culinary role within a luxury hotel or high-end restaurant environment. • Culinary diploma or professional culinary training preferred. • Minimum 2–3 years of relevant kitchen experience. • Strong knowledge of food preparation techniques, kitchen operations, and food safety standards. • Experience working in a multicultural and fast-paced hospitality environment is an advantage. • Ability to work effectively under pressure while maintaining quality and attention to detail. Show more Show less

Previous experience as a Demi Chef de Partie, or similar culinary role. Minimum 2–3 years of relevant kitchen experience.

Assist the Chef de Partie in the smooth operation of the assigned kitchen section and ensure all tasks are completed according to daily production requirements. Prepare, cook, and present food items following standards. Ensure proper mise en place before each service. Maintain consistency in taste, texture, portioning, and presentation. Support the Chef de Partie in supervising and guiding Commis Chefs and junior colleagues. Ensure all food preparation areas meet HACCP, food safety, and hygiene standards. Follow proper storage, labeling, and rotation to minimize waste. Monitor quality and freshness of ingredients and report discrepancies. Assist in receiving, checking, and proper storage of kitchen supplies and deliveries. Maintain cleanliness and organization of workstations and kitchen areas. Work with other kitchen sections for coordination. Assist with menu preparation, promotions, events, and culinary projects. Ensure compliance with hotel policies and brand standards. Demonstrate professionalism and teamwork. Perform other duties as assigned by Culinary Management.