Chef de Partie

21c Museum Hotels; Dubai; On-site; AED 60,000 - 120,000; Full time

Job summary

A floating hotel in Dubai is seeking a dedicated culinary professional to oversee food preparation and ensure high guest satisfaction. Responsibilities include supervising kitchen staff, estimating production needs, and adhering to quality standards. The ideal candidate will have strong leadership and organizational skills, with a minimum of 2 years cooking experience and proficiency in English.

Qualifications

• Proficient in reading, writing, and speaking English.
• Strong leadership and motivational skills.
• At least 2 years of cooking experience.

Responsibilities

• Prepare food according to the restaurant's standards.
• Supervise junior chefs and coordinate tasks.
• Estimate production needs and check food quality.
• Ensure guest satisfaction and food presentation quality.

Skills

Leadership

Organizational skills

Culinary skills

Stress management

Job description

Overview

The iconic Queen Elizabeth II (QE2) is a historic gem and the only floating hotel in Dubai. The hotel features 447 distinctive rooms. A one-of-a-kind entertainment destination, rich in history where the past is relived in the luxury of today. Guest experience is a true British heritage and history with a visit to one of the world's most celebrated ocean liners, now permanently docked in the new marina at Dubai's Port Rashid in the UAE.

Responsibilities

• Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant/Banquets.
• Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.
• Coordinates daily tasks with the Sous Chef.
• Responsible to supervise junior chefs or commis.
• Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
• Ensure that the production, preparation and presentation of food are of the highest quality at all times.
• Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
• Full awareness of all menu items, their recipes, methods of production and presentation standards.

Qualifications

• Reading, writing and oral proficiency in the English language
• Strong leadership, training and motivational skills.
• Strong organizational skills and ability to work in stressful fast paced environment.
• Minimum 2 years cooking experience