Demi Chef De Partie - YUBI

Company Overview

Launched in Dubai in 2025, YUBI, created in partnership with acclaimed Chef Reif Othman is the UAE’s first homegrown handroll bar, celebrating Japanese craftsmanship, culture, and creativity. Inspired by the art of omakase and the energy of Tokyo’s dining scene, YUBI reimagines the traditional sushi experience through a modern, social lens.

YUBI is about connection between chef and guest, flavor and texture, culture and curiosity. Every handroll is made to order, every detail intentional, creating a dining journey that feels both intimate and vibrant. With bold flavors, minimalist design, and a soulful atmosphere, YUBI transforms simplicity into sophistication redefining how Dubai experiences Japanese cuisine.

Role Overview

The Demi Chef de Partie is responsible for assisting the Chef de Partie in the preparation, cooking, and presentation of dishes within an assigned kitchen section. The role requires maintaining consistency, quality, and high hygiene standards while supporting kitchen operations efficiently. The Demi Chef de Partie also helps supervise Commis and ensures the section operates smoothly during service.

Key Responsibilities

• Food Preparation: Prepares ingredients, sauces, garnishes, and other menu components according to recipes and standards. Ensures timely and accurate preparation for service.
• Cooking & Presentation: Cooks and presents dishes as per brand and menu specifications. Maintains consistency in flavor, portioning, and plating for all dishes produced in the section.
• Section Management: Assists the Chef de Partie in managing the section, ensuring readiness for service, cleanliness, and compliance with kitchen standards. Takes charge of the section in their absence.
• Supervision: Guides and supports Commis chefs in daily tasks. Provides training and feedback to ensure proper cooking techniques and food handling practices are followed.
• Quality Control: Ensures that all food served meets the restaurant’s standards for quality, taste, and presentation. Reports any deviations to senior chefs immediately.
  
  

• Diploma or Certificate in Culinary Arts or related field.
• Minimum 2–4 years of culinary experience, with at least 1 year as a Commis or Demi Chef de Partie in a reputable restaurant or hotel.
• Strong technical knowledge of cooking techniques, preparation, and kitchen operations particularly with Japanese cuisine.
• Understanding of HACCP principles and food safety procedures.
• Excellent attention to detail and commitment to quality.