Demi Chef De Partie – Butchery Kitchen

About the role

The Demi Chef De Partie will work in the butchery kitchen of our luxury hotel on Saadiyat Island, delivering high‑quality dishes and supporting the culinary team during busy service periods.

Key responsibilities

• Prepare special meals, cold foods and substitute items according to recipes and presentation standards.
• Regulate temperatures of ovens, broilers, grills and roasters and manage food thawing from freezer to refrigerator.
• Maintain accurate food logs, monitor portion sizes, garnish dishes and ensure consistent quality.
• Communicate menu specials, out‑of‑stock items and excess food usage to chefs and service staff.
• Assist with hiring, training, scheduling and performance coaching of kitchen staff.
• Follow all safety, security and hygiene policies, reporting any incidents or maintenance needs.

Required profile

• Minimum three years of experience in a similar culinary role, preferably in a hotel or high‑end restaurant.
• Technical or vocational culinary education is preferred.
• Ability to work long periods standing, lift up to 25 lb and perform repetitive kitchen tasks.
• Professional appearance, strong communication skills and a commitment to guest service.

Required skills

• Food preparation
• Cooking
• Butchery

What we offer

• Full‑time employment in a prestigious international hotel brand.
• Opportunities for career development and training within the culinary department.
• Competitive benefits package in line with industry standards.