Demi Chef de Partie – Josephine

We are looking for a motivated and passionate Demi Chef de Partie to join the culinary team at Josephine, Rixos Premium Dubai, JBR.

The Demi Chef de Partie will support the Chef de Partie in the preparation, cooking and presentation of dishes while helping ensure that the highest standards of quality, hygiene and consistency are maintained throughout the kitchen operation.

Key Responsibilities

• Assist the Chef de Partie with the daily preparation and operation of the assigned kitchen section.
• Prepare ingredients, mise en place and dishes according to established recipes and standards.
• Ensure food is prepared and presented consistently and within the required service times.
• Support the organization and readiness of the section before each service.
• Monitor the freshness and quality of ingredients.
• Follow correct storage, labeling, FIFO and food rotation procedures.
• Assist in monitoring stock levels and communicate shortages to the Chef de Partie.
• Support and guide Commis Chefs when required.
• Maintain high standards of cleanliness, hygiene and food safety.
• Follow HACCP, health and safety and company policies at all times.
• Use kitchen equipment correctly and report any maintenance concerns.
• Assist in controlling food waste and maintaining portion standards.
• Support other kitchen sections during busy periods when required.
• Maintain effective communication with the Chef de Partie, Sous Chef and culinary team.
• Demonstrate willingness to learn and continuously develop culinary skills.

• Previous experience as a Demi Chef de Partie or experienced Commis Chef within a hotel, premium restaurant or similar environment.
• Good knowledge of basic and intermediate culinary techniques.
• Understanding of food hygiene and kitchen safety standards.
• Strong attention to quality and presentation.
• Ability to work efficiently under pressure.
• Positive attitude and strong teamwork skills.
• Willingness to learn and develop within the culinary team.
• Flexible to work shifts, weekends and public holidays.
• Culinary qualification or professional training is an advantage.
• Luxury hospitality or standalone restaurant experience is preferred.