Demi Chef De Partie

Over the past two decades, The First Group has forged a reputation as one of the hospitality industry’s leading innovators, providing groundbreaking investment opportunities to clients and partners, while delivering exceptional, memorable experiences to hotel and leisure guests. Our corporate ethos and unique vision for the future of hospitality is encapsulated in our fast-growing portfolio of award-winning hotels and residences, exciting F&B outlets and lifestyle venues, and delivered through our array of complementary third-party hotel and asset management services.

Core to our vision for the future of hospitality is The First Collection, our award-winning hotel brand that reflects the rich culture, innovative spirit, and unparalleled refinement for which Dubai is famous for.

The First Collection’s urban lifestyle resorts, situated in prime locations across Dubai, are renowned for their unique blend of world-class hospitality and modern flair, as well as their cutting-edge guest facilities and services, which include exclusive access to the stunning Soluna Restaurants and Beach Club, located on the world-famous Palm Jumeirah.

Every hotel in our fast-growing portfolio reflects our ambition to capture the essence of urban living, blending it seamlessly with the tranquillity of a serene getaway. The First Collection echoes the city’s heartbeat, ensuring all our guests are made to feel a part of the magnificent tapestry of Dubai, the world’s most exciting metropolis.

The Demi Chef de Partie assists the Chef de Partie in the daily operation and supervision of a specific section of the kitchen. This role involves preparing and cooking food according to the hotel's standards, ensuring that the quality and presentation of dishes meet guest expectations. The Demi Chef de Partie is also responsible for managing junior kitchen staff within their section and ensuring that food safety and hygiene standards are maintained.

• Assist the Chef de Partie in overseeing a designated section of the kitchen, such as the grill, sauté, or pastry section.
• Ensure all food is prepared and cooked according to the hotel’s standards and recipes.
• Supervise and coordinate the activities of Commis chefs and kitchen assistants working in your section.
• Prepare and cook menu items, ensuring consistency in quality and presentation.
• Assist in the preparation of mise en place (preparation of ingredients) for the section.
• Ensure that all dishes are prepared to the highest standards of quality and presentation.
• Monitor portion sizes and waste to ensure cost control and consistency.
• Regularly taste dishes to ensure quality and adjust as needed.
• Maintain cleanliness and organization in your section, adhering to food safety and hygiene standards.
• Ensure that all kitchen equipment in your section is clean, well-maintained, and in good working order.
• Participate in the regular cleaning and sanitizing of the kitchen and storage areas.
• Assist in managing inventory for your section, including ordering, receiving, and storing ingredients.
• Ensure proper stock rotation (FIFO) to minimize waste and maintain freshness.
• Report any shortages or quality issues to the Chef de Partie or Sous Chef.
• Train and mentor junior kitchen staff in your section, providing guidance and feedback.
• Assist in the development of new dishes and menu items, contributing ideas and suggestions.
• Continuously develop your culinary skills and knowledge through on-the-job experience and training.
• Work closely with other sections of the kitchen to ensure smooth and efficient service.
• Communicate effectively with the Chef de Partie, Sous Chef, and other kitchen staff to coordinate tasks and manage workflow.
• Participate in kitchen meetings and contribute to a positive team environment.
• Ensure that all dishes served meet the hotel’s standards and exceed guest expectations.
• Assist in the preparation and plating of dishes during service times, ensuring timely and efficient delivery.
• Respond to guest feedback and make adjustments as necessary to improve the quality and presentation of dishes.

• Proven experience as a Commis Chef or in a similar role, with a solid understanding of kitchen operations.
• Culinary degree or equivalent professional training is preferred.
• Strong cooking skills and knowledge of various culinary techniques and cuisines.
• Ability to manage a section of the kitchen and supervise junior staff.
• Excellent attention to detail and a commitment to quality.
• Good understanding of food safety and hygiene regulations.
• Ability to work under pressure in a fast-paced environment.
• Strong communication and teamwork skills.
• Flexibility to work shifts, including evenings, weekends, and holidays.