Demi Chef de Partie - Thai Cuisine

About the role

Park Hyatt Dubai is looking for a Demi Chef de Partie for its Thai cuisine section. The role supports the Chef de Partie and the senior culinary team in preparing and presenting authentic and contemporary Thai dishes, while maintaining high standards of quality, consistency, hygiene and food safety. It also helps oversee the assigned section, supports junior team members and contributes to exceptional dining experiences.

Key responsibilities

• Assist in the day-to-day operation of the kitchen section, ensuring efficient food preparation and smooth service.
• Prepare, cook and present Thai dishes according to recipes, presentation guidelines and quality standards, including curries, stir-fries, soups, salads, noodle dishes and regional specialties.
• Maintain consistency in flavour, portioning, quality, temperature and presentation.
• Prepare and organize daily mise en place.
• Monitor ingredient quality and freshness, and support inventory management (stock rotation, requisitions, storage, usage monitoring).
• Minimize food waste through portion control and efficient use of ingredients.
• Train and guide Commis Chefs and kitchen attendants on recipes, methods and hygiene.
• Coordinate with culinary and service teams for timely guest orders and conduct regular quality checks.
• Ensure compliance with HACCP, food safety, sanitation, hygiene and occupational health and safety requirements.
• Keep workstations, equipment and storage areas clean and organized.

Required profile

• Diploma or certification in Culinary Arts or a related discipline preferred.
• Minimum 2-3 years of culinary experience, including Thai cuisine in a reputable restaurant or luxury hospitality setting.
• Good knowledge of Thai ingredients, herbs, spices, curry pastes, sauces and traditional cooking techniques.
• Ability to work in a fast-paced kitchen and in a multicultural team.

Required skills

• Strong knowledge of Thai cuisine and traditional cooking techniques.
• Understanding of HACCP, food safety, allergen management, hygiene and sanitation.
• Organizational and time-management skills; attention to detail.