Demi Chef De Partie

SUSHISAMBA Dubai, located on the 51st floor of The St. Regis Dubai, The Palm, offers breathtaking 360-degree panoramic views of Palm Jumeirah, the Arabian Gulf and Dubai skyline. Bringing together the bold and vibrant flavours of Japan, Brazil and Peru, SUSHISAMBA delivers an energetic, high-volume and elevated dining experience in one of Dubai’s most iconic destinations. Combining exceptional cuisine, striking design and a vibrant atmosphere, the venue has established itself as a leading destination within Dubai’s luxury lifestyle dining scene. We are urgently looking for an experienced Demi Chef de Partie – Main Kitchen to join our dynamic culinary team. Bringing together the bold and vibrant flavours of Japan, Brazil and Peru, SUSHISAMBA offers an energetic, high-volume and elevated dining experience in one of Dubai’s most iconic destinations. Key Responsibilities • Prepare and present dishes according to approved recipes and brand standards. • Support the Chef de Partie with daily mise en place and section organization. • Maintain consistency in taste, portioning, presentation and cooking techniques. • Assist with stock rotation, ingredient storage and waste control. • Follow HACCP, food-safety, hygiene and sanitation requirements. • Support junior culinary employees during preparation and service. • Communicate effectively with other kitchen sections during high-volume operations. • Maintain a clean, organized and properly equipped workstation. Ideal Candidate • At least 2–3 years of relevant culinary experience. • Previous experience as a Demi Chef de Partie or experienced Commis Chef. • Experience within an upscale, fine-dining or high-volume restaurant. • Knowledge of international cuisine; Japanese, Brazilian, or Peruvian exposure is advantageous. • Strong attention to detail and ability to work under pressure. Show more Show less

At least 2–3 years of relevant culinary experience. Previous experience as a Demi Chef de Partie or experienced Commis Chef. Experience within an upscale, fine-dining or high-volume restaurant. Knowledge of international cuisine; Japanese, Brazilian, or Peruvian exposure is advantageous.

Prepare and present dishes according to approved recipes and brand standards. Support the Chef de Partie with daily mise en place and section organization. Maintain consistency in taste, portioning, presentation and cooking techniques. Assist with stock rotation, ingredient storage and waste control. Follow HACCP, food-safety, hygiene and sanitation requirements. Support junior culinary employees during preparation and service. Communicate effectively with other kitchen sections during high-volume operations. Maintain a clean, organized and properly equipped workstation.