Demi Chef De Partie

About The First Group Hospitality

The First Group Hospitality is a Dubai-headquartered, full-service hospitality management company specialising in hotel operations, asset management, and F&B strategy. With a team of industry veterans and a proven track record, the company delivers tailored solutions that enhance efficiency, optimise revenue, and maximise asset value for investors and hotel owners. As a trusted third-party hotel management provider, The First Group Hospitality partners with leading global brands to drive operational excellence and long-term profitability, thanks to expertise spanning property performance optimisation, cost management, and guest experience enhancement. Beyond management, The First Group Hospitality develops and operates a dynamic portfolio of upscale hotels, residences, and award-winning restaurants, creating high-value hospitality assets that stand out in the market. For more information, visit tfghospitality.com
 
About Ciel Dubai Marina, Vignette Collection:

Ciel Dubai Marina, Vignette Collection is a lifestyle luxury hotel located in the Dubai Marina district of Dubai, United Arab Emirates. Standing at 377 meters, Ciel is the tallest hotel in the world boasting 1,004 guestrooms featuring floor-to-ceiling panoramic glass windows, eight dining destinations, three outdoor swimming pools including one of the world's highest infinity pools, a luxury spa, and a state-of-the-art gymnasium. Designed by award-winning architects Norr, the skyscraper is a global symbol of modern engineering and luxury. Ciel is strategically located at the gateway to Dubai Marina, offering direct access to key tourist attractions, beaches, retail centres, and transport networks. The property was developed by The First Group, a renowned UAE-based global property investment firm and is part of IHG Hotels & Resorts’ Vignette Collection. Discover more at https://www.vignettecollectionhotels.com/cieldubai

The Demi Chef de Partie is responsible for supporting the Chef de Partie in managing a specific section of the kitchen. The role involves preparing and presenting high-quality dishes, supervising junior staff, maintaining hygiene standards, and ensuring efficient kitchen operations in line with hotel standards.

• Assist the Chef de Partie in the preparation, cooking, and presentation of dishes within the assigned section.

• Supervise and guide Commis Chefs in daily kitchen operations and ensure consistent quality.

• Ensure all food is prepared and presented according to the hotel’s standards and guest expectations.

• Maintain proper mise en place and ensure readiness for service.

• Follow all health, safety, and hygiene regulations, including HACCP guidelines.

• Monitor portion control and minimize waste to maintain food cost targets.

• Maintain cleanliness and organization of the kitchen section and equipment.

• Communicate effectively with other kitchen sections and service staff to ensure timely delivery.

• Report any maintenance or safety issues to the Chef de Partie or Sous Chef.

• Continuously learn and improve cooking techniques and product knowledge.

• Diploma or certificate in Culinary Arts or equivalent.

• 2–3 years of experience in a professional kitchen, including experience at the Commis 1 level.

• Good understanding of kitchen operations and various cooking methods.

• Ability to work under pressure and deliver quality results during peak times.

• Strong team collaboration and communication skills.

• High level of cleanliness and attention to detail.

• Flexibility to work various shifts, including weekends and holidays.