Swissôtel Al Murooj Dubai is looking to hire suitably skilled and devoted candidate for role of Demi Chef de Partie In Room Dining. This vacancy was announced by the Company on January 29, 2024. Candidates desirous for this role should submit their resume to begin with the application process.

Responsibilities of Demi Chef de Partie

• Preparation of food, cooking, quality control, cutting & HACCP.
• Maintain daily mis-en-place (MEP) and prepare ingredients.
• Lead by example, inspect & clean food preparation areas, ensure safe personal hygiene & sanitary food-handling practices, HACCP, labelling & FIFO/FEFO practices, hygienic handling & storage of equipment & utensils.
• Check the taste, temperature & visual appeal of food items prepared to ensure that the quality & portion are consistent & as per specifications set out.
• Ensure the highest standards and consistent quality in the daily preparation.
• Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating.
• Strict adherence to purchasing procedures.
• Keep up to date with the new products, recipes and preparation techniques
• Have full knowledge of all menu items, daily highlights and promotions  Adhere to recipes and stock management.
• Ensure that all safety, health, security and loss control policies and procedures and Government legislation are adhered to.
• Be well versed in hotel fire & life safety/emergency procedures.
• Apply necessary precautions with regards to the hotel food safety & hygiene standards (HACCP).
• Attend all briefings, meetings and trainings as assigned by management.
• Maintain a high standard of personal appearance & hygiene at all times
• Perform other reasonable duties assigned by the assigned by the Management.
• Establishing & maintaining effective inter departmental working relationships.
• Actively share ideas, opinions & suggestions.
• Efficiency in preparations & execution.
• Acquire culinary knowledge & skills to grow as a junior sous chef.

Requirements of Demi Chef de Partie

• Basic & local necessary food hygiene certificates.
• Minimum of 4 years in basic culinary position, preferably in similar operation.
• Knowledge of different culinary techniques.
• Certificate in culinary, preferred.

Skills and Knowledge Desired

• Good reading, writing and oral proficiency in english language.
• Ability to speak other languages and basic understanding of local languages will be an advantage.

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