مساعد شيف القسم

Overview

The First Group Hospitality is a Dubai-headquartered, full-service hospitality management company specialising in hotel operations, asset management, and F&B strategy. With a team of industry veterans and a proven track record, the company delivers tailored solutions that enhance efficiency, optimise revenue, and maximise asset value for investors and hotel owners.

As a trusted third-party hotel management provider, The First Group Hospitality partners with leading global brands to drive operational excellence and long-term profitability, thanks to expertise spanning property performance optimisation, cost management, and guest experience enhancement. Beyond management, The First Group Hospitality develops and operates a dynamic portfolio of upscale hotels, residences, and award-winning restaurants, creating high-value hospitality assets that stand out in the market.

For more information, visit tfghospitality.com

Job Description

The Demi Chef de Partie supports the management of an assigned kitchen section and assists in preparing, cooking, and presenting food to the highest standards of quality, consistency, hygiene, and service within an exclusive luxury destination.

The role works closely with the Chef de Partie and Sous Chef to ensure efficient kitchen operations, consistent food production, proper team coordination, and smooth service delivery.

Key Responsibilities

• Assist the Chef de Partie in managing the daily operation of the assigned kitchen section.
• Prepare and cook food according to approved recipes, menus, preparation methods, and presentation standards.
• Complete mise en place and ensure the section is fully prepared before service.
• Support food production for regular service, private functions, events, and special requests.
• Monitor the quality, freshness, preparation, cooking, portioning, and presentation of food.
• Follow correct food-storage, labeling, dating, stock-rotation, and temperature-control procedures.
• Assist with coordinating the work of Commis I, Commis II, and Kitchen Assistants.
• Provide guidance and practical support to junior team members during preparation and service.
• Ensure the assigned section has the required ingredients, equipment, utensils, and supplies.
• Communicate shortages, quality concerns, equipment issues, and operational requirements to the Chef de Partie or Sous Chef.
• Assist with stock checks, requisitions, receiving, and proper storage of ingredients.
• Maintain a clean, organized, and efficient workstation before, during, and after service.
• Ensure all food-preparation and cooking activities comply with food-safety, hygiene, sanitation, and workplace-safety requirements.
• Clean and sanitize workstations, utensils, equipment, and preparation areas after use.
• Operate kitchen equipment safely and report defects or malfunctions promptly.
• Minimize food waste and ensure responsible use of ingredients, equipment, and supplies.
• Support smooth communication and coordination between kitchen sections.
• Assist with training junior colleagues in preparation methods, hygiene, safety, and kitchen procedures.
• Maintain discretion and professionalism when working in guest-facing or private-service areas.
• Attend briefings, training sessions, tastings, and departmental meetings.
• Perform other reasonable duties assigned by the Chef de Partie, Sous Chef, or management.

Desired Skill & Expertise

• Culinary qualification, certificate, diploma, or equivalent practical training.
• Previous experience as a Demi Chef de Partie, Commis I, or in a similar professional kitchen role.
• Experience in either hot and cold kitchen, pastry, or butchery would be an advantage.
• Good knowledge of food preparation, cooking techniques, kitchen equipment, and food presentation.
• Understanding of food-safety, hygiene, sanitation, storage, and temperature-control procedures.
• Ability to follow recipes and instructions while maintaining consistent quality.
• Experience supporting or guiding junior kitchen team members.
• Good teamwork, communication, organization, and time-management skills.
• Ability to work efficiently in a busy professional kitchen.
• Physically fit and able to stand for extended periods.
• Ability to work flexible hours, including evenings, weekends, public holidays, and busy service periods.