Demi Chef de Partie

Fairmont Bab Al Bahr - Abu Dhabi 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.

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.

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.