Demi Chef de Partie (Mediterranean Cuisine)

About the role

The Demi Chef de Partie will support the kitchen team in delivering high‑quality Mediterranean dishes at Ajman Saray, a Luxury Collection resort. The role combines food preparation, cooking, and coordination with service staff to ensure a seamless dining experience.

Key responsibilities

• Prepare special meals, cold foods and substitute items following Mediterranean recipes and presentation standards.
• Regulate temperature of ovens, broilers, grills and roasters, and manage thawing of frozen items.
• Maintain food logs, monitor portion sizes, garnish dishes and ensure quality and quantity of output.
• Communicate menu specials, out‑of‑stock items and excess food to chefs and service staff.
• Support management with hiring, training, scheduling and employee coaching as needed.

Required profile

• Technical, trade or vocational school degree in culinary arts or related field.
• Minimum three years of experience in a Mediterranean or similar kitchen environment.
• No prior supervisory experience required.

Required skills

• Food preparation and cooking according to recipes and quality standards.
• Temperature control of kitchen equipment such as ovens, broilers, grills and roasters.
• Cold‑food preparation and plating.