Chef De Partie - Employee Dining

SOFITEL; Ras Al Khaimah; On-site; AED 42,000 - 70,000; Full time

Job summary

Sofitel Ras Al Khaimah in the United Arab Emirates is seeking an experienced Chef De Partie to join our employee dining team. You will oversee a specific kitchen station, ensure high-quality meals for our corporate workforce, and mentor junior staff.

Responsibilities include managing inventory, maintaining food safety, collaborating on menu development, and delivering consistent portions and presentation across service periods in a fast-paced environment.

Qualifications

• Proven experience as a Chef De Partie or supervisory culinary role.
• Strong culinary expertise and knowledge of cooking techniques.
• Knowledge of food safety standards and hygiene regulations.
• Ability to supervise kitchen staff and manage priorities.
• Experience in inventory management and cost control.

Responsibilities

• Oversee daily operations of assigned kitchen station.
• Prepare and cook meals to high quality and consistency.
• Organize inventory, monitor stock, and place orders to minimize waste.
• Train and mentor junior staff; conduct performance reviews.
• Ensure cleanliness and proper sanitation during service.
• Collaborate with head chef on menu development.
• Respond to dietary requirements and special requests.

Skills

Chef De Partie

Culinary expertise

Food safety

Kitchen operations

Staff supervision

Inventory management

Job description

Job description

We are seeking an experienced and detail-oriented Chef De Partie to join our employee dining team in Ras Al-Khaimah United Arab Emirates In this role you will oversee a specific section of our kitchen operations ensuring the consistent preparation of high-quality meals for our corporate workforce You will work collaboratively with our culinary team to maintain exceptional food standards manage inventory efficiently and deliver an outstanding dining experience for our employees Oversee and manage the daily operations of your assigned kitchen station ensuring all food is prepared to the highest standards of quality and presentation Supervise and mentor junior kitchen staff providing guidance on proper cooking techniques food safety protocols and operational procedures Maintain strict adherence to food safety and hygiene regulations including proper storage handling and preparation of ingredients Organize and manage inventory for your station monitoring stock levels and communicating ordering needs to minimize waste and control costs Prepare and cook meals according to established recipes and menu specifications maintaining consistency and quality across all service periods Collaborate with the head chef and other kitchen team members to develop and customize menus that meet employee preferences and dietary requirements Ensure your station remains clean organized and well-stocked throughout each service period Monitor portion sizes and food costs to support the dining program s budget objectives Assist in training new kitchen staff and conducting performance reviews for team members under your supervision Respond promptly to special requests and dietary accommodations from employees

Requirements / Experience

Proven experience as a Chef De Partie or similar supervisory culinary role in a professional kitchen environment Strong culinary expertise with proficiency in food preparation, cooking techniques, and kitchen operations Demonstrated knowledge of food safety standards, hygiene protocols, and health regulations Excellent organizational and time management skills with the ability to manage multiple tasks simultaneously Proven ability to supervise and lead kitchen staff effectively Strong attention to detail and commitment to maintaining consistent quality standards Experience in inventory management and cost control within a food service setting Excellent communication and interpersonal skills to work collaboratively with diverse team members Ability to work in a fast-paced environment and adapt to changing priorities

Preferred

Experience working in corporate or employee dining facilities Preferred: Knowledge of diverse cuisines and menu planning capabilities Preferred: Experience in the Middle Eastern culinary context or familiarity with UAE food service standards Preferred: Experience mentoring and developing junior culinary staff

Location

Ras Al-Khaimah United Arab Emirates