Demi chef de partie (DCDP) Hot/Cold Kitchen

Saddle House is hiring a Demi Chef de Partie Hot/Cold Kitchen for our Dubai and Sharjah venues. This is a hands‑on, mid‑level kitchen role for a technically capable cook who supports the Chef de Partie and Sous Chef in daily production, ensures consistent execution of menu items, and helps maintain station discipline during service. You will be responsible for prep, portioning, finishing dishes, and stepping into service to maintain timing and presentation standards. The role suits someone with 1–3 years of kitchen experience who is eager to develop technical skills, learn standardized recipes, and take on increasing responsibility. You’ll work in a fast‑paced environment that values consistency, hygiene, and teamwork, and you’ll have opportunities for training and internal progression. Shortlisted candidates will be invited to interviews on Tuesday, 10 February 2026; location details will be shared by phone.

Duties and Responsibilities

• Station Support and Production
  • Assist the CDP in preparing mise en place for hot and cold sections; portion ingredients and prepare basic components.
  • Execute assigned dishes to recipe and plating standards under the supervision of the CDP or Sous Chef.
• Service Execution
  • Run the station during service when required; ensure timing, portion control, and presentation meet standards.
  • Plate and finish dishes, check quality before service, and communicate any issues to senior chefs.
• Prep and Routine Tasks
  • Prepare stocks, sauces, garnishes, and basic cold preparations; follow batch recipes and production schedules.
  • Maintain accurate labeling, storage, and rotation of prepared items.
• Hygiene and Safety
  • Follow HACCP and local food safety procedures; maintain personal and station cleanliness.
  • Conduct temperature checks, adhere to allergen controls, and prevent cross‑contamination.
• Teamwork and Communication
  • Support commis and junior cooks with on‑the‑job guidance; take direction from CDP and Sous Chef.
  • Communicate shortages, equipment faults, or timing issues promptly to the kitchen leadership.
• Continuous Improvement
  • Participate in tastings and calibrations; implement feedback to improve consistency.
  • Suggest small process improvements to reduce waste and increase efficiency.

Requirements

• Experience: 1–3 years kitchen experience; prior commis or junior cook experience preferred.
• Technical Skills: Basic competence in hot and cold kitchen techniques, portion control, and recipe execution.
• Food Safety: HACCP or equivalent food safety awareness preferred; strict adherence to hygiene standards.
• Work Ethic: Reliable, punctual, able to work under pressure, and willing to learn.
• Team Skills: Good communicator, cooperative, and able to follow instructions from senior chefs.
• Operational Awareness: Familiarity with stock rotation, basic inventory practices, and working to cost targets is an advantage.
• Eligibility: Local resident eligible to work in the UAE; flexible availability including weekends and public holidays.

About Saddle House

Saddle House is a contemporary hospitality brand focused on delivering consistent, high‑quality guest experiences through well‑trained teams and thoughtfully crafted menus. We emphasize staff development and internal promotion, creating clear pathways for culinary growth. Our Dubai and Sharjah venues blend local hospitality traditions with modern dining standards, prioritizing speed, warmth, and product excellence. Team members benefit from a supportive environment where technical skill, reliability, and a positive attitude are rewarded.

Application Process

1. Apply Online — Complete the application form and attach your CV at https://lnkd.in/dM9M9fRW.
2. Shortlisting — Applications will be screened for relevant experience and eligibility; shortlisted candidates will receive a phone call.
3. Interview — Interviews are scheduled for Tuesday, 10 February 2026; shortlisted applicants will be given time slots and location details. Bring an updated CV, valid ID, and any references.
4. Assessment — Expect competency questions and a practical assessment or tasting exercise to demonstrate technical skills and station management under service conditions.
5. Offer and Onboarding — Successful candidates will receive an offer and an onboarding schedule including induction and a training plan.