Chef De Partie (Dimsum) - Hong Loong

FAIRMONT; Dubai; On-site; AED 60,000 - 120,000; Full time

Job summary

A prestigious hotel brand in Dubai seeks a Kitchen Supervisor to manage kitchen operations while ensuring adherence to high culinary standards and guest satisfaction. The ideal candidate has 1-2 years of experience in a hotel or high-volume restaurant, strong organizational skills, and expertise in dim sum preparation. Join a dynamic team and contribute to an exceptional dining experience.

Qualifications

• Minimum 1-2 years of relevant experience in a hotel or high-volume restaurant settings.
• Familiarity with HACCP or equivalent food safety practices.

Responsibilities

• Manage your assigned kitchen section, ensuring food preparation and service are executed to the highest standards.
• Supervise and guide Demi Chef de Partie and Commis Chefs.

Skills

Dim sum preparation

Teamwork

Organizational skills

Attention to detail

Ability to work under pressure

Education

Diploma or Certificate in Culinary Arts

Job description

Company Description

Discover the warm hospitality of Sofitel Dubai The Palm, a luxurious 5-star beachfront resort nested on the East Crescent of the renowned Palm Jumeirah.

Nestledamongst lush greeneryonthe idyllic shores of the Arabian Gulf, Sofitel Dubai The Palm offers a tropicaland relaxingsanctuary, only ashort distance away from the vibrant, buzzing metropolis of Dubai.

Withtouches of Frencheleganceinterlacedthroughout 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

• Manage your assigned kitchen section, ensuring food preparation and service are executed to the highest standards in accordance with company policies and guest satisfaction expectations.
• Supervise and guide Demi Chef de Partie and Commis Chefs, supporting their development and ensuring adherence to hotel standards and procedures.
• Ensure proper planning of daily requisitions and manage stock rotation using the FIFO (First-In, First-Out) system.
• Maintain all kitchen equipment in good working order, reporting any issues promptly.
• Implement and uphold kitchen policies and procedures consistently.
• Enforce and maintain the highest standards of kitchen hygiene and sanitation at all times.

Qualifications

Experience and Skills:

• Minimum 1-2 years of relevant experience in a hotel or high-volume restaurant setting.
• Proven expertise in dim sum preparation and techniques.
• Ability to work well under pressure in a fast-paced environment.
• Strong sense of teamwork with the ability to collaborate effectively across kitchen sections.
• Excellent organizational skills and attention to detail.
• Familiarity with HACCP or equivalent food safety practices.

Education and Certification:

• Diploma or Certificate in Culinary Arts or equivalent professional qualification preferred.
• Food Safety and Hygiene certification is an advantage.