Demi Chef de Partie

Accor, the global hospitality group behind the Novotel and Ibis Abu Dhabi Gate Hotel, is recruiting for a Demi Chef de Partie to join the hot kitchen team onsite in Abu Dhabi, AE. This role suits someone who cares about delivering consistent, high-quality meals and enjoys hands-on cooking in a hotel setting. The company is focused on growth and learning, and this position offers a path to build skills within a world‑leading hospitality network.

In this role, you’ll be a key performer on the kitchen line, preparing, cooking and presenting a variety of hot dishes with a focus on meat and fish alongside international options. You’ll work closely with the Chef de Partie to run daily kitchen operations, uphold cleanliness and food safety standards, and ensure meals go out on time. Collaboration with fellow kitchen staff and front-of-house teams helps maintain smooth service, while you contribute to menu planning and the development of new dishes and ideas.

This opportunity is tailored for someone who specialises in Arabic cuisine with a cold kitchen background and who thrives in a fast-paced environment. It’s a good fit for a team player who communicates clearly and is eager to grow within a renowned brand that values continuous learning and improvement in culinary skills.

In the heart of the hot kitchen

The day starts with supporting the daily kitchen routine and ensuring readiness for service. You’ll actively participate in cooking and presenting hot dishes, while keeping your station organised and clean. The role includes helping with menu ideas and ensuring proper storage, rotation and stock control, so the kitchen runs efficiently and costs stay on track. Training junior staff and coordinating with the front-of-house team to meet guest expectations are also part of the responsibility, all while adapting to shifting priorities in a busy service window.

As the team moves through service, you’ll contribute to a smooth workflow by communicating needs, coordinating with teammates, and ensuring that food safety and sanitation standards are consistently met. Your hands-on involvement supports timely delivery of meals and a positive dining experience for guests across hotel operations and events.

What you need to bring to the pass

• Formal culinary qualification, such as a diploma or vocational certificate
• At least two years of hands-on experience in a similar role or an equivalent mix of education and practice
• Proven ability to craft and present high-quality cold dishes in addition to hot items
• Solid knowledge of food safety and sanitation standards
• Strong organisational and time management skills
• Ability to work efficiently under pressure in a fast-paced kitchen
• Good problem-solving and decision-making abilities
• Clear communication skills in English
• Physical stamina and manual dexterity for kitchen duties
• Current valid food handler certification or the ability to obtain one
• Flexibility to work various shifts, including weekends and holidays
• A positive attitude and a collaborative mindset
• A commitment to ongoing learning and improvement in culinary skills

The listing does not specify additional preferred qualifications beyond these requirements.

Pay, perks and practical details

The role is full-time and onsite in Abu Dhabi, AE. The job requires flexibility to work different shifts, including weekends and holidays, to cover hotel operations and events. No salary figures or benefits details are provided in the listing, and there are no travel, visa or other licensing details disclosed.

Tips you can use to stand out

Lead your résumé with your culinary credentials and your hands-on experience in Arabic cuisine and cold kitchen work, then highlight the most relevant roles where you supported daily kitchen operations and menu development.

Show concrete proof of your must-have skills by naming specific dishes you’ve prepared, the plating approaches you used, and the food safety practices you implemented or taught to junior staff. If you’ve helped manage inventory or costs, include numbers or outcomes to illustrate impact.

Be ready to discuss how you handle a fast-paced kitchen, including examples of times you trained others or kept a station running smoothly under pressure. Prepare to describe your English communication in busy service, especially when coordinating with front-of-house teams.

Ask a targeted question about how the hotel approaches Arabic cuisine within their menu, and how new dishes are tested and rolled out. You could also ask about opportunities for developing new items or regional variations as part of the hotel’s culinary program.