Demi Chef De Partie

1 day ago


Dubai, Dubai, United Arab Emirates Sofitel Dubai Downtown Full time

Join to apply for the Demi Chef De Partie - Premier Lounge role at Sofitel Dubai Downtown.

Company Description
Discover the warm hospitality of Sofitel Dubai The Palm, a luxurious 5-star beachfront resort nestled on the East Crescent of the renowned Palm Jumeirah. Nestled amongst lush greenery on the idyllic shores of the Arabian Gulf, Sofitel Dubai The Palm offers a tropical and relaxing sanctuary, only a short distance away from the vibrant, buzzing metropolis of Dubai. With touches of French elegance interlaced throughout the resort, we invite guests to enjoy an environment "Where life lives" and indulge in excellence. The resort comprises of 360 contemporary guest rooms and suites, 182 serviced apartments, 4 ultra-luxury villas, Sofitel Spa with L'Occitane, Fitness Centre, Kids Club and offers a large variety of dining options with 7 restaurants, 5 bars, and lounges.

Job Description

  • To report for duty punctually wearing the correct uniform and name badges at all times.
  • Organize together with the Chef de Partie the shift on his/her section with regards to mise-en-place production and its service.
  • Take orders from his/her Chef de Partie and carry them out in the correct manner.
  • Together with his/her Chef de Partie to write daily wine, dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of the Executive Chef / Executive Sous Chef in order to achieve the high stock rotation desired in the section.
  • Maintain good employee relations and motivate colleagues.
  • Work to the specifications received by the Chef de Partie regarding portion size, quantity and quality as laid down in the recipe index.
  • Responsible for completing the daily checklist regarding mise-en-place and food storage.
  • Attend daily and monthly meetings with the Chef de cuisine and other meetings as requested by the Executive Chef / Executive Sous Chef.
  • Report any problems regarding failure of machinery and small equipment to the Chef de cuisine and to follow up and ensure the necessary work has been carried out.
  • Check the main information board regarding changes in any Banquets or other information re the organization.
  • Keep the section clean and tidy.
  • Pass all information to the next shift.
  • Accidents and sickness to be written in the log Book and reported to the Executive Chef / Executive Sous Chef.
  • Check Commis Chefs on his/her section: e.g. regarding personal hygiene.
  • Assist the Chef de cuisine in composing new recipes and menu ideas.
  • Have a complete understanding of and adhere to the company's policy relating to fire, hygiene and safety.
  • The above description is not to be regarded as exhaustive. Other tasks and responsibilities of a broadly comparable nature may be added on a temporary or permanent basis as appropriate.

Qualifications

  • Completed formal training as a chef or culinary arts degree/diploma.
  • Minimum of 2 years of experience in a professional kitchen setting.
  • Strong knowledge of various cooking techniques and international cuisines.
  • Excellent organizational and time management skills.
  • Ability to work efficiently in a fast-paced, high-pressure environment.
  • Strong communication and teamwork skills.
  • Passion for culinary arts and a desire to continuously learn and improve.
  • Flexibility to work various shifts, including weekends and holidays.
  • Proficiency in kitchen equipment operation and maintenance.
  • Knowledge of food safety regulations and hygiene standards.
  • Creativity and enthusiasm for developing new dishes and flavor combinations.
  • Physical stamina to stand for extended periods and lift heavy items when necessary.
Seniority level

Entry level

Employment type

Full-time

Job function

Management and Manufacturing

Industries

Hospitality

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