Summary
Palazzo Versace Dubai is seeking a Demi Chef de Partie to support the daily operation of its hot and cold kitchen in Dubai. The role involves preparing and cooking dishes to established recipes and standards, maintaining mise en place, handling and storing food safely, and supporting delivery checks when required. Candidates need at least 2 years of relevant culinary experience, knowledge of HACCP and food safety, and the ability to work flexible shifts, including weekends and public holidays. A culinary qualification or relevant professional training is preferred.
The posting
As published on palazzoversace.ae. Pulled from the employer's site and shown as they wrote it.
Key Responsibilities:
Assist the Chef de Partie in the daily operation of the hot and cold kitchen.
Prepare and cook food according to established recipes, quality standards, and presentation guidelines.
Ensure all mise en place is prepared and maintained according to business requirements.
Support the preparation of hot and cold dishes while maintaining consistency and quality.
Ensure proper handling, storage, and rotation of food products.
Maintain high standards of food hygiene, cleanliness, and HACCP compliance.
Monitor the quality and freshness of ingredients and report any concerns to the Chef de Partie.
Assist with receiving, checking, and storing food deliveries when required.
Maintain a clean, organized, and safe working area at all times.
Minimize food wastage and ensure proper portion control.
Candidate Requirements:
Minimum 2 years of relevant culinary experience, preferably in a luxury 5-star hotel or high-end restaurant.
Previous experience in a hot and/or cold kitchen is required.
Good knowledge of food preparation, cooking techniques, and kitchen operations.
Knowledge of HACCP and food safety standards.
Ability to work effectively in a fast-paced and multicultural environment.
Strong attention to detail and commitment to food quality.
Good teamwork and communication skills.
Ability to work flexible shifts, including weekends and public holidays.
Culinary qualification or relevant professional training is preferred.