Summary
TFG Hospitality is a hotel management company that also develops and operates hotels, residences, and restaurants. The Demi Chef de Partie supports the Chef de Partie with the daily operation of a kitchen section, food preparation and service, and coordination of junior team members. Responsibilities include maintaining food quality and presentation, following food-safety and storage procedures, and keeping the workstation clean and organized. Applicants should have culinary training or equivalent practical experience, professional kitchen experience, and the ability to work flexible hours in Abu Dhabi.
The posting
As published on tfghospitality.com. Pulled from the employer's site and shown as they wrote it.
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.