Demi Chef de Partie – Sushi Specialty / Cold Kitchen

The sushi and cold-kitchen role focuses on preparing fresh ingredients and assembling dishes with accuracy, consistency and care. It requires attention to knife handling, ingredient temperature, presentation and food-safety procedures. The role supports smooth service by keeping the station organised and preparing components in line with the planned menu. The successful candidate is expected to approach assigned work professionally, follow established procedures and communicate clearly with colleagues and customers. Work should be completed carefully, with issues raised early rather than left unresolved.

Key Responsibilities

• Coordinate timing with the chef and service team, replenish mise en place and report shortages promptly.
• Prepare and portion fish, seafood, vegetables, rice and other ingredients according to the assigned recipes and station standards.
• Set up and maintain the cold-kitchen station with the tools, garnishes and ingredients needed for service.
• Assemble sushi and other cold dishes with careful attention to consistency, appearance and portion size.
• Monitor ingredient freshness, temperature controls, storage labels and stock rotation throughout the shift.
• Keep knives, boards, utensils, counters and refrigeration areas clean and sanitised using safe procedures.

Requirements and Qualifications

• Prior experience in sushi, cold kitchen or professional food preparation is useful for specialist positions.
• Understanding of hygiene controls for raw ingredients, temperature-sensitive products and cross-contamination prevention.
• Ability to handle knives safely and follow recipes with precision.
• Strong attention to presentation, freshness, portion control and station organisation.
• Teamwork and willingness to adapt to service requirements.

Skills

• Sushi or cold-kitchen preparation
• Knife skills and precise presentation
• Freshness, storage and hygiene controls
• Station setup and service coordination

Vacancy-Specific Details

The role is focused on sushi and cold-kitchen production. It requires disciplined mise en place, safe handling and storage of fish and other ingredients, careful knife work, consistent portioning and presentation, recipe adherence, clean refrigeration and workstation practices, and close coordination with the senior kitchen team.

Employment Details

• Company: Accor
• Location: Dubai, Dubai, United Arab Emirates
• Employment Type: Full Time
• Salary: Not disclosed