Demi Chef de Partie – Employee Dining Area

• Previous experience as a Demi Chef de Partie or Commis Chef in a high-volume kitchen, preferably in a hotel or restaurant environment
• Passion for cooking and a genuine interest in food quality
• Knowledge of food safety and hygiene standards
• Ability to work well in a team and under pressure

Roles and Responsibilities:

• Assist in the preparation and presentation of meals for the Employee Cafeteria focusing on Arabic menu offering and ensuring high standards of quality, taste, and presentation are consistently maintained
• Work closely with the Sous Chef and Chef de Partie and other kitchen staff to ensure smooth kitchen operations
• Follow recipes and instructions provided by the Chef de Partie and Sous Chef
• Ensure compliance with health and safety standards, including food hygiene practices
• Monitor food stock levels, assist with inventory management, and ensure minimal food waste
• Assist in training and mentoring junior kitchen staff as needed
• Contribute to menu planning and seasonal specials for the Employee Cafeteria
• Maintain cleanliness and organization in the kitchen, ensuring all equipment and work areas are kept tidy