Demi Chef De Partie (DCDP) – Cold Kitchen / Garde Manger
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Key skills for this role
About the Role
Meals on Me in Al Quoz, Dubai is hiring a Demi Chef De Partie for the Cold Kitchen/Garde Manger station. The role involves preparing salads, cold appetizers, dressings, and chilled components while maintaining quality and hygiene standards in a high-volume delivery kitchen.
Key Skills for This Role
Responsibilities
- Execute preparation of all cold items including fresh salads, cold appetizers, sandwiches, and specialized dressings.
- Oversee daily mise en place for the cold section, ensuring ingredients are prepped and organized in advance of service.
- Maintain rigorous standards for ingredient freshness and proper handling, storage, and plating.
- Adhere to HACCP and ISO food safety protocols, especially temperature control for cold items.
- Monitor stock levels, manage ingredient rotation (FIFO), and reduce food waste.
- Coordinate with kitchen team to ensure timely order assembly and seamless workflow.
Requirements
- Proven experience as a Commis or DCDP with a focus on Garde Manger or cold kitchen operations.
- Strong technical skills in vegetable preparation, salad creation, and cold sauce/dressing production.
- Ability to work effectively in a fast paced environment while maintaining meticulous attention to detail.
- Solid understanding of food safety, hygiene regulations, and cold chain management.
- High level of personal hygiene, professional grooming, and punctuality.
Full Job Posting
Job Overview
- Job Title: Demi Chef De Partie (DCDP) – Cold Kitchen / Garde Manger
- Department: Culinary
- Location: Meals on Me, Al Quoz, Dubai
- Reports To: Sous Chef
- Vacancy: 1
Key Responsibilities
- Execute preparation of all cold items including fresh salads, cold appetizers, sandwiches, and specialized dressings.
- Oversee daily mise en place for the cold section, ensuring ingredients are prepped and organized in advance of service.
- Maintain rigorous standards for ingredient freshness and proper handling, storage, and plating.
- Adhere to HACCP and ISO food safety protocols, especially temperature control for cold items.
- Monitor stock levels, manage ingredient rotation (FIFO), and reduce food waste.
- Coordinate with kitchen team to ensure timely order assembly and seamless workflow.
Requirements
- Proven experience as a Commis or DCDP with a focus on Garde Manger or cold kitchen operations.
- Strong technical skills in vegetable preparation, salad creation, and cold sauce/dressing production.
- Ability to work effectively in a fast paced environment while maintaining meticulous attention to detail.
- Solid understanding of food safety, hygiene regulations, and cold chain management.
- High level of personal hygiene, professional grooming, and punctuality.
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