Demi Chef de Partie – Sushi Specialty / Cold Kitchen

Swissôtel Al Murooj Dubai The Role Under the general guidance and supervision of the executive chef, and within the limits of established Swissôtel policies, assists in the overseeing and directing of all aspects of the hot meal production. Key Deliverables and Responsibilities Planning & Organizing: The ability to utilize information on forecasts and reports to enable the planning of a smooth uninterrupted operation and service our guests; i.e. food production, purchasing & manpower planning. The ability to make requisitions of all items needed for the next day, with the assistance of the Chef de Partie or Senior Chef on duty. The ability to prioritise, plan and organise your and your teams daily tasks in order to ensure on time delivery as required. Operations: The ability to motivate, supervise and be a role model for employees to follow and learn from. The ability to run the day to day operation of any area of the kitchen in the absence of Chef de Patrtie or senior Chef on duty. The ability to taste and season the food appropriately and to ensure it is well presented and of the standard and quality required before serving it to the guest. The ability to distribute work equally to employees and follow up instructions as per hotel standards. The ability to expedite the “food pass” for a la carte restaurants. The ability to communicate and pass on information and confirm the comprehension of information (conduct kitchen briefings) with staff and ensure a smooth uninterrupted operation and service to our guests The ability to discipline and ensure the quality of employee's work in the absence of a senior Chef. The ability to act as a liaison between the Executive Chef, Executive Sous Chef and other senior Chefs and the line employees. The ability to create, prepare and present menu items and specials as well as recipe preparation and cost calculation. Possesses knowledge of basic butchering, portioning, preparation and storage of seafood, fish, pork, beef, chicken and other types of wild game and variety meats. The ability to prepare stocks and sauces, meats and seafoods. To report in the kitchen at your station at scheduled times regardless of beginning of shift or returning from meal break The ability to follow instruction and work closely with the senior chef, Executive Sous Chef and Executive Chef. The ability to work as directed on station of assignment under the appropriate Chef de Partie or senior chef. To report in the kitchen at your station at scheduled times regardless of beginning off shift or returning from meal break. To wear uniforms according to Swissôtel standards. The ability to work closely with standard recipes, photos and plate presentations in order to maintain quality standards and presentation in accordance with Swissôtel established guidelines and standards The ability to work neatly and clean; keeping all work areas and refrigerators organized and in accordance with sanitary requirements. “First in First Out” & “If you make the mess, you clean it up” The ability to follow HACCP guidelines and municipality regulations at all times. The ability to follow clean as you go policy and keep work area clean at all times. The ability to taste and season the food appropriately and to ensure it is well presented and of the standard and quality required before serving it to the guest. The ability and desire to proactively learn, test and sample (eat) all world cuisines by whatever means possible whether through hotel programs and training or self-taught research and development. The ability to keep waste to a minimum and work in a proactive manner to assist in meeting budgeted food cost levels The ability to maintain a cooperative working relationship with fellow employees The ability to perform other tasks or projects as assigned by hotel management and staff The ability to leave enough mise en place for the next shift and utilize formalized production lists and following a shift-handover SOP The ability to accommodate all food server's requests when possible regarding guest's dietary requirements, personal preference and requests The ability to handle and rotate food according to established procedures. The ability to maintain the work area and equipment in a safe and sanitary manner. The ability to maintain a positive attitude and a professional disposition. The ability to maintain a full line of communication with supervisors and fellow workers and all hotel associates. The ability to prepare and plate items (food orders) received from F&B staff regardless of hand-written or computer printed media in a timely and accurate manner. The ability to work closely with the Chef de Partie or senior chef in preparing mise en place. The ability to check and complete mise en place pars in setting up the station. The ability to turn off all equipment ensuring no safety hazard has been left behind The ability to set up station properly and on time for each service per

**Required Qualifications:** College Graduate or Equivalent Degree from an accredited culinary institute or equivalent formal culinary education Minimum one (1) year of professional experience in a Demi Chef de Partie or equivalent supervisory kitchen role within a fine dining or luxury hospitality establishment Demonstrated proficiency in sushi preparation, cold kitchen operations, and specialty cuisine techniques Advanced knowledge of food safety protocols, HACCP guidelines, and sanitation standards Proven ability to manage kitchen operations independently and supervise culinary staff Comprehensive understanding of butchering, portioning, and preparation techniques for seafood, fish, and proteins Proficiency in recipe development, costing analysis, and food production planning Fluency in English; additional languages preferred **Preferred Qualifications:** Culinary degree from a recognized hospitality institution Experience working within a luxury hotel or Michelin-starred kitchen environment Certification in food safety and sanitation management Demonstrated expertise in multiple international cuisines and advanced plating techniques

Under the general guidance and supervision of the executive chef, assists in overseeing and directing all aspects of hot meal production. Planning & Organizing: utilize forecasts and reports to plan operations, food production, purchasing & manpower planning; prepare requisitions for next day with assist of Chef de Partie or Senior Chef on duty; prioritize, plan and organize daily tasks to ensure on-time delivery. Operations: motivate, supervise and model behavior; run day-to-day operation in absence of senior staff; taste, season, present food to standard; distribute work; expedite food pass for la carte; conduct kitchen briefings; discipline and ensure quality in absence of senior chef; liaise between Executive Chef, Executive Sous Chef and staff; create, prepare and present menu items and recipes with cost calculation; knowledge of butchering, portioning, preparation and storage of seafood, fish, pork, beef, chicken and wild game; prepare stocks and sauces; report for duty as scheduled; follow instructions of senior staff; work on assigned station; wear Swissôtel uniforms; work with standard recipes and presentations; maintain cleanliness and sanitary conditions; follow HACCP and regulations; keep waste to minimum and assist in meeting budgeted food costs; maintain cooperative relationships; perform other tasks as assigned; proper mise en place and handover; accommodate dietary requests; rotate and manage food according to procedures; maintain safety and sanitation; proactive learning and development; maintain communication; prepare and plate items for F&B staff; work with Chef de Partie or senior chef; ensure mise en place is complete; ensure equipment safety; set up station properly for each service.