SO/ Hotels & Resorts is preparing to launch an all-inclusive luxury lifestyle destination in Ras Al-Khaimah. As part of their founding team, the brand is seeking passionate, innovative, and dedicated culinary professionals who want to contribute to shaping exceptional guest experiences from day one. This opportunity offers the chance to be part of a unique opening and drive excellence from the ground up.

Job Overview:

The Demi Chef De Partie will assist the Chef de Partie in organizing and managing the kitchen section, ensuring high-quality mise-en-place, consistent food preparation, and smooth service operations. This role requires strong culinary skills, attention to detail, and the ability to work efficiently in a multicultural, high-pressure environment.

Key Responsibilities:

• Assist the Chef de Partie in organizing the shift, mise-en-place production, and service.

• Execute orders received from the Chef de Partie accurately and promptly.

• Prepare daily requisitions for wine, dry store, food items, and kitchen transfers for approval.

• Maintain strong employee relations and motivate team members.

• Follow recipes and specifications regarding portion size, quality, and quantity.

• Complete daily mise-en-place and food storage checklists.

• Attend daily and monthly meetings with the Chef de Cuisine and other senior chefs.

• Report equipment or machinery issues and ensure follow-up for repairs.

• Check the main information board for banquet updates or operational changes.

• Keep the kitchen section clean, organized, and properly maintained.

• Communicate relevant information clearly to the next shift.

• Ensure proper coverage for night shifts and maintain accurate logbook entries for accidents or sickness.

• Monitor Commis Chefs for hygiene and performance standards.

• Assist in creating new recipes and menu items.

• Follow all safety, hygiene, and fire safety policies.

• Perform additional duties as required.

Required Skills & Qualifications:

• Minimum 2 years of experience as a Commis or equivalent role.

• Strong verbal and written communication skills.

• Innovative, proactive, reliable, and able to work under pressure.

• Experience working in a multicultural environment.

• Cost awareness and good organizational skills.

• Basic Food & Hygiene certification required.

• Computer literacy is an advantage.

• Ability to communicate effectively in English.

• Culinary certification or apprenticeship training preferred.