Demi Chef De Partie

Four Seasons Hotel DIFC is looking for a Demi Chef de Partie to support consistent food preparation and service in a professional hotel kitchen. The role includes preparing menu items to recipe and presentation standards, completing mise en place, maintaining the assigned station and keeping equipment and work areas clean. Experience with Thai and Malaysian cuisines is particularly relevant to this vacancy.

Key Responsibilities

• Prepare food items to guest orders using established recipes, portion guidelines and presentation standards.
• Complete mise en place and set up the assigned station for breakfast, lunch or dinner service.
• Operate and clean kitchen equipment safely, including ovens, grills, fryers, mixers and other station tools.
• Maintain high standards of cleanliness, food hygiene and safe food handling throughout each shift.
• Monitor ingredients and stock, communicate shortages and help reduce avoidable food waste.
• Work professionally with senior chefs and colleagues to maintain consistent service during busy periods.

Requirements and Qualifications

• At least two years of culinary or related kitchen experience.
• High school education, culinary-school training or equivalent practical experience.
• A strong understanding of food preparation methods, recipes and food-safety requirements.
• Experience with Thai and Malaysian cuisine is specifically relevant.
• Ability to learn from senior chefs, work at pace and communicate clearly in English.

Skills and Competencies

Core strengths include Candidates should demonstrate knife skills, station organization, timing, attention to portion and presentation, and good teamwork. A dependable approach to cleaning and equipment care is essential. The successful person will take direction well. Accuracy, clear communication, teamwork and consistent adherence to operating procedures are also important.

Employment Details

Full-time culinary role at Four Seasons Hotel DIFC in Dubai. Published benefits include tax-free salary and service charge, end-of-service gratuity, accommodation, transport, medical and life insurance, annual leave, a home-country flight allowance, staff activities and learning and career development programmes. Schedule: Six days per week, 48 working hours.