Demi Chef De Partie

Sunset Hospitality Group (SHG) is a leading multinational lifestyle hospitality group, with a wide portfolio encompassing Hotels & Resorts, Restaurants, Beach Clubs, Nightclubs, Fitness Centers, and more. SHG operates 111 properties across 26 countries, committed to delivering authentic and diverse hospitality experiences that bring people together around the world. SHG’s lifestyle portfolio includes vibrant restaurants, beach clubs, lounges and nightlife-led dining destinations. Combining food, beverages, music and entertainment, our venues welcome a diverse international clientele within energetic, high-volume environments. We are seeking experienced Demi Chefs de Partie to join our lifestyle brands in Dubai. The Demi Chef de Partie will support the Chef de Partie in managing an assigned kitchen section, maintaining preparation standards and ensuring consistent execution during service. Key Responsibilities • Support the preparation and daily operation of the assigned section. • Prepare and present dishes according to recipes and brand standards. • Monitor mise en place, portioning, quality and presentation. • Assist with stock rotation, inventory control and waste reduction. • Guide and support Commis Chefs during preparation and service. • Maintain a clean, organised and safely operated workstation. • Follow HACCP, hygiene and food-safety requirements. • Take responsibility for the section when delegated. Ideal Candidate • Minimum of 2–4 years of relevant culinary experience. • Previous experience as a Demi Chef de Partie or strong Commis 1. • Experience within an upscale, fine-dining, high-volume or lifestyle restaurant. • Strong practical knowledge of a specific cuisine or kitchen section. • Ability to guide junior chefs and work effectively under pressure. • Previous UAE or GCC experience is preferred. Show more Show less

Key Responsibilities: Support the preparation and daily operation of the assigned section. Prepare and present dishes according to recipes and brand standards. Monitor mise en place, portioning, quality and presentation. Assist with stock rotation, inventory control and waste reduction. Guide and support Commis Chefs during preparation and service. Maintain a clean, organised and safely operated workstation. Follow HACCP, hygiene and food-safety requirements. Take responsibility for the section when delegated.