Demi Chef de Partie – Cold Kitchen

About the role

The Demi Chef de Partie (Cold Kitchen) supports the culinary team at Ajman Saray, a Luxury Collection Resort, by preparing and presenting high‑quality cold dishes. The role ensures food safety, portion control, and adherence to recipe standards while collaborating with service staff to meet guest expectations.

Key responsibilities

• Prepare cold foods and special meals according to recipes, quality and presentation standards.
• Regulate temperatures of ovens, broilers, grills and roasters, and manage thawing of frozen items.
• Maintain food logs, monitor food quality and quantity, and report excess items for daily specials.
• Communicate menu specials and out‑of‑stock items to Food & Beverage service staff.
• Assist in hiring, training, scheduling and coaching kitchen staff as directed by management.
• Follow safety, security and hygiene policies, reporting any hazards or incidents.

Required profile

• Technical, trade or vocational school degree.
• Minimum three years of relevant kitchen experience, preferably in a cold kitchen.
• No prior supervisory experience required.
• No specific license or certification mentioned.