Demi Chef de Partie

Full-Time

Location: Al Zorah Beach Resort, Ajman, United Arab Emirates

Department: Culinary

About Us

Set within a rare natural paradise just a short drive from Dubai, Al Zorah Beach Resort is a sophisticated coastal retreat framed by protected mangroves, white sand beaches and vibrant lagoons.

As we undergo an exciting transformation guided by the highest global standards in luxury hospitality, this is a unique opportunity to be part of a journey that will culminate in the grand opening of Four Seasons Resort Ajman at Al Zorah in 2028.

From exceptional dining experiences to thoughtful moments of connection, our resort reflects understated elegance, personalised service and a genuine sense of place.

Our Ideal Candidate

A strong foundation in professional cooking, combined with a genuine appreciation for quality ingredients, precise techniques and thoughtful presentation, is essential for this role.

The ideal candidate brings experience from a professional kitchen, with the confidence to manage assigned preparations and maintain consistent standards throughout service. You understand the importance of organisation, timing and attention to detail, especially during busy periods.

With a positive attitude and a willingness to continue learning, you enjoy contributing to a collaborative kitchen environment, supporting senior chefs and sharing your knowledge with junior colleagues.

Key Responsibilities

• Prepare and cook dishes according to established recipes, portion sizes and presentation standards.
• Support the Chef de Partie in managing daily operations within the assigned kitchen section.
• Take responsibility for mise en place, ingredient preparation and workstation readiness before service.
• Maintain consistency in food quality, flavour, temperature and presentation.
• Execute cooking techniques appropriate to the assigned section, ensuring accurate preparation and timely service.
• Coordinate with other kitchen sections to maintain efficient service and consistent guest experiences.
• Monitor ingredient quality, freshness, storage conditions and stock rotation.
• Follow HACCP, food safety, hygiene and allergen management procedures.
• Support portion control, stock management and food waste reduction.
• Assist with inventory checks, requisitions and daily production planning.
• Guide Commis Chefs and junior colleagues in preparation techniques, hygiene standards and assigned tasks.
• Maintain cleanliness, organisation and safe operation of kitchen equipment.
• Communicate food quality concerns, equipment defects and operational issues to senior chefs.
• Contribute ideas for menu improvements, seasonal dishes and culinary presentations.
• Participate in training and development activities to strengthen technical knowledge and culinary skills.

Qualifications & Experience

• Minimum 2 years of professional culinary experience in a hotel, resort or quality restaurant.
• Previous experience as a Commis Chef or Demi Chef de Partie in a professional kitchen.
• Culinary diploma or relevant professional qualification is an advantage.
• Good knowledge of food preparation, cooking techniques and kitchen operations.
• Ability to execute recipes accurately and maintain consistency in food quality and presentation.
• Experience working in a busy kitchen environment with established service standards.
• Sound understanding of HACCP, food hygiene and allergen management.
• Strong organisational skills, attention to detail and time management.
• Ability to work independently on assigned preparations while supporting the wider kitchen team.
• Good communication skills in English.
• Flexibility to work shifts, weekends and public holidays.

What We Offer

• The opportunity to develop your culinary career within a distinctive luxury beachfront resort.
• An exciting journey towards the opening of Four Seasons Resort Ajman at Al Zorah.
• Competitive tax-free salary and service charge.
• Medical insurance, annual leave, flight benefits and end-of-service gratuity.
• Complimentary accommodation, transportation and employee meals.
• Training, development and career growth opportunities.
• A collaborative Culinary team where craftsmanship, teamwork and professional development are valued.

Management Level

Culinary | Demi Chef de Partie | Line Staff