Demi Chef de Partie, Sushi (Specialty Cold Kitchen)

If you’ve spent your years behind a sushi counter, slicing fish with a steady hand and caring about every single grain of rice, this one deserves a proper look. An Accor hotel in the UAE is hiring a Demi Chef de Partie for its Specialty Cold Kitchen, with a strong focus on sushi. It’s a hands-on role in a busy, well-run kitchen where precision, freshness and pride in presentation matter at every service. Whether you’re a Commis ready to step up or a CDP looking for a bigger brand name on your CV, here’s the full picture.

About the Role

The Specialty Cold Kitchen is where the delicate work happens. There are no roaring grills or heavy fryers here, just clean knife work, perfectly seasoned rice, spotless stations and plates that look as good as they taste. As Demi Chef de Partie, you’ll be the right hand of the Chef de Partie and the Sous Chef, running your section with confidence while helping the juniors around you learn the standards.

Accor properties are known for consistency across their kitchens, so you can expect clear recipes, tight hygiene routines and a team that takes the guest experience seriously. It’s a great place to sharpen your craft and grow inside a global hotel group.

What You’ll Be Doing

• Preparing and presenting sushi, sashimi, maki, nigiri and other cold specialty items to the hotel’s recipe and plating standards.
• Cooking and seasoning sushi rice properly and keeping the quality consistent from the first order to the last.
• Breaking down, portioning and handling fresh fish and seafood safely, with as little waste as possible.
• Setting up your station before service, with mise en place complete, labelled and dated.
• Following HACCP and food safety rules at all times, including correct storage temperatures and cleaning schedules.
• Working closely with the hot kitchen, pastry and service teams so orders leave the pass on time.
• Guiding and supporting Commis chefs and trainees on your section.
• Checking stock levels, reporting shortages and helping to keep food cost under control.

What They’re Looking For

• Previous experience as a Demi Chef de Partie, Commis I or similar in a sushi or Japanese cold kitchen, ideally in a hotel or upscale restaurant.
• Strong knife skills and solid knowledge of fish, seafood and sushi techniques.
• A good understanding of HACCP and food hygiene. A valid food safety certificate is a plus.
• The ability to stay calm and accurate when service gets busy.
• Good spoken English. Other languages are a bonus.
• Willingness to work shifts, weekends and public holidays, because hotel kitchens never really close.
• A positive, team-first attitude and a genuine love for Japanese cuisine.

What Will Make You Stand Out

Hiring chefs notice the small things. A neat, organised station, respect for ingredients and a calm voice during a rush say more about you than a long list of buzzwords. If you’ve worked in a high-volume sushi bar, a Japanese fine dining restaurant or a luxury hotel, mention it clearly. Experience with sustainable seafood sourcing, allergen control or menu development is also a real advantage.

What to Expect From the Package

Hotel kitchens in the UAE usually offer a package that may include a tax-free salary, accommodation or a housing allowance, meals on duty, medical insurance and annual leave with flight tickets. Accor properties often add staff discounts across the wider group as well. Exact terms differ from one hotel to another, so always confirm every detail at the interview and make sure it’s written in your offer letter.

Tips for Applying

• Keep your CV to one or two clean pages and list your most recent kitchen roles first.
• Name the cuisines and sections you’ve worked in, such as sushi, sashimi or cold appetisers.
• Include the size of the outlets you’ve worked in, for example covers per day.
• Add copies of your food safety and culinary certificates.
• Be ready for a practical trial, as many hotels like to see your skills in action.