Dcdp Arabic Chef

Position Summary

The

The Demi Chef de Partie is responsible for supporting the Chef de Partie in the preparation and execution of dishes within a designated section of the kitchen. This role is ideal for a developing chef with solid foundational skills and a desire to grow in a structured, high-performance culinary environment. The Demi Chef de Partie assists with mise en place, cooking, plating, and maintaining hygiene standards, while also helping train junior staff and ensuring smooth kitchen operations during service.

Section Management Culinary Execution

• Assist in managing and running a specific section of the kitchen, ensuring readiness and efficiency.
• Prepare, cook, and present dishes consistently to meet quality and brand standards.
• Maintain mise en place and ensure it is replenished and organized for each service.
• Follow recipes and plating guidelines accurately.
• Support the Chef de Partie in monitoring food preparation and portion control.

• Guide and support Commis Chefs and kitchen assistants with prep and service tasks.
• Receive training and feedback from senior chefs to develop culinary skills.
• Promote teamwork, discipline, and professionalism in the kitchen.

• Maintain high standards of cleanliness and hygiene in compliance with HACCP.
• Ensure proper storage, labeling, and rotation of ingredients.
• Monitor food quality and report any discrepancies to senior chefs.

• Assist in monitoring stock levels and reporting shortages.
• Help with stock rotation and organization of ingredients.
• Support kitchen logs and records as part of food safety protocols.

• Inform service staff of menu specials and unavailable items.
• Address guest feedback related to food quality professionally and promptly.

• Follow all company safety and security policies and procedures.
• Report maintenance issues, accidents, or unsafe conditions to management.
• Maintain a clean and professional appearance and uniform.
• Communicate clearly and respectfully with team members.
• Stand, walk, bend, twist, and lift up to 25 lbs as required during shifts.
• Perform other reasonable duties as assigned by supervisors.

• Minimum 2–3 years of experience in a professional kitchen, with exposure to multiple sections.
• Culinary diploma or equivalent training preferred.
• Basic understanding of kitchen operations, food safety, and HACCP standards.
• Willingness to learn and take direction from senior chefs.
• Good communication and time management skills.
• Attention to detail in food preparation and presentation.
• Ability to work under pressure in a fast-paced environment. Flexibility to work shifts, weekends, and holidays.
• Positive attitude, reliability, and a passion for culinary growth.