Demi Chef de Partie

About the role

Hyatt Centric Jumeirah Dubai, a lifestyle hotel in the heart of Dubai, is looking for a Demi Chef de Partie. You will support the Chef de Partie in the day-to-day operation of your assigned kitchen section, preparing and presenting high-quality food to Hyatt standards while helping maintain consistency, food safety, efficiency and guest satisfaction, and assisting in the development of junior culinary colleagues.

Key responsibilities

• Deliver the Hyatt brand promise and handle guest and internal customer inquiries and complaints courteously and efficiently.
• Oversee the assigned kitchen station and support culinary associates so that food is prepared, presented and served to Hyatt standards.
• Prepare, cook and present food according to recipes, portion controls, quality standards and presentation guidelines, keeping quality consistent across the menu.
• Maintain knowledge of menu items, ingredients, preparation methods and cooking techniques, and follow standard recipes to minimise waste.
• Ensure proper storage, labelling, rotation and handling of food in line with HACCP and food safety regulations.
• Keep workstations, equipment and storage areas clean, organised and sanitary.
• Train, coach and support Commis Chefs and other associates on food preparation, presentation, hygiene and procedures, and encourage punctuality and grooming standards.
• Suggest alternative menu items, accommodate special guest requests where possible, and stay informed on seasonal ingredients and market trends.
• Implement Hyatt brand standards, Touches of Hyatt and Food & Beverage Top 20 initiatives, and work with colleagues and other departments.
• Work shifts, weekends and public holidays as required, and assist in other kitchen sections or departments when needed.

Required profile

• Diploma or certification in Culinary Arts or a related discipline.
• Minimum 2 years of experience in a similar role in a hotel, resort or quality restaurant.
• Experience in an international hotel brand is preferred.
• Flexibility to work shifts, weekends and public holidays.

Required skills

• Good knowledge of food preparation techniques, kitchen operations and food safety standards.
• Understanding of HACCP principles and kitchen hygiene.
• Strong organisational and time management skills, and ability to work under pressure.
• Excellent teamwork and communication skills.