Demi Chef de Partie

Soluna Restaurants and Beach Club is a Mediterranean-inspired beach club, located at the Balqis Residences on the Palm Jumeirah. Soluna offers exclusive access and unparalleled experiences to guests of The First Group Hospitality’s portfolio of brands.

Guests can opt for sun loungers or private cabanas and choose from a range of water sports, available at the beach. Nestled amid Dubai’s breath-taking coastline, Soluna boasts a range of highly recommended homegrown multi-cuisine options, including artisanal pastries at Risen Café and Artisanal Bakery, and contemporary dining at Ènas. A daily beach and poolside menu is also available.

Join our dynamic team committed to delivering exceptional hospitality experiences and unlock endless opportunities for professional growth with Soluna Restaurants and Beach Club.

The First Group Hospitality is a leading hospitality management company pioneering a new era of excellence. With a rapidly expanding portfolio of award-winning upscale hotels, signature restaurants, and distinctive leisure destinations, we are committed to creating unforgettable experiences at every touchpoint.

Our team of seasoned professionals brings decades of experience from renowned hotel brands, combined with a deep understanding of the Dubai and GCC markets. With a comprehensive infrastructure spanning all key areas of hotel management, we offer tailored solutions to maximise efficiency, drive revenue growth, and enhance guest satisfaction.

At The First Group Hospitality, we are dedicated to building long-term partnerships with our clients. By leveraging our global insights, regional expertise, and strong operational foundation, we ensure that every aspect of your hotel is managed with precision and care. Our goal is to optimise performance, boost profitability, and deliver sustainable growth for your property.

The Demi Chef de Partie supports the Chef de Partie in the daily kitchen operations by preparing and cooking food to the highest standards of quality, presentation, and hygiene. This role requires a solid foundation of culinary skills, attention to detail, and the ability to work efficiently in a fast-paced hotel environment.

• Assist the Chef de Partie in the preparation, cooking, and presentation of food items

• Ensure assigned kitchen section operates smoothly during service

• Prepare mise en place in accordance with production plans and standard recipes

• Maintain consistent food quality, portion control, and presentation standards

• Supervise and guide Commis Chefs as required

• Ensure strict adherence to food safety, hygiene, and sanitation standards

• Assist with stock control, proper storage, and rotation of food items

• Minimize food waste and report shortages or quality issues

• Maintain cleanliness and organization of workstations and equipment

• Comply with hotel policies, health and safety regulations, and HACCP standards

• Culinary diploma or equivalent professional qualification preferred

• Minimum 2–3 years of experience  as a Commis I in a hotel or professional kitchen environment

• Good knowledge of basic cooking techniques and kitchen operations

• Ability to work well under pressure during busy service periods

• Strong teamwork and communication skills

• Attention to detail and commitment to quality

• Willingness to learn and develop culinary skills