Sous Chef / Chef de Partie (CDP) / Demi Chef de Partie (DCDP)
Posted:
Position: Sous Chef / Chef de Partie (CDP) / Demi Chef de Partie (DCDP)
Date Posted: June 26, 2026
Industry: Hospitality / Food & Beverage / Café
Employment Type: Full Time
Experience: Previous Experience in a Similar Role Required
Qualification: Diploma or Certificate in Culinary Arts, Hospitality, or Equivalent Experience
Salary: AED 4000 to 7000 (estimated)
Location: Dubai & Al Ain, United Arab Emirates
Company: TEN11 Coffee Boutique
Description:
TEN11 Coffee Boutique is expanding its operations and is looking for passionate hospitality professionals to join its growing team in the United Arab Emirates. The company is currently hiring experienced culinary professionals who are committed to delivering exceptional food quality and outstanding guest experiences in a dynamic café environment.
Successful candidates will play a key role in supporting daily kitchen operations, maintaining high food safety standards, and working collaboratively with the culinary team. Individuals who thrive in a fast-paced environment and have a passion for creativity and excellence are encouraged to apply.
Key Responsibilities:
• Prepare and present high-quality dishes according to company standards.
• Support daily kitchen operations and ensure smooth workflow.
• Maintain food quality, consistency, and presentation.
• Follow food hygiene, sanitation, and health & safety regulations.
• Assist with inventory control and proper storage of ingredients.
• Work closely with the kitchen team to deliver exceptional guest experiences.
• Maintain a clean, organized, and efficient work environment.
Requirements:
• Previous experience in a similar culinary role is required.
• UAE experience is considered an advantage.
• Positive attitude with the ability to work efficiently in a fast-paced environment.
• Strong teamwork, communication, and time management skills.
• Passion for food quality, creativity, and customer satisfaction.
• Strong knowledge of:
• Food preparation techniques and kitchen operations.
• Food safety, hygiene, and sanitation standards.
• Quality control, inventory handling, and kitchen best practices.
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