Chef de Partie Employee Restaurant-Six Senses The Palm Dubai

InterContinental Hotels Group; United Arab Emirates; On-site; AED 60,000 - 120,000; Full time

Job summary

A luxury hotel chain in the United Arab Emirates seeks a Chef de Partie-Employee Restaurant. Responsibilities include preparing a variety of dishes, ensuring quality control, and adhering to kitchen standards. The ideal candidate has a high school diploma and 2-4 years of kitchen experience, with knowledge of broiler equipment and exceptional interpersonal skills. Proficiency in English is essential. This opportunity emphasizes a multicultural team environment and operational excellence.

Qualifications

• 2-4 years kitchen experience in a full-service outlet or similar setting.
• Knowledge of meat and fish cookery and farm to table concept.
• Food service permit or valid health/food handler card required.

Responsibilities

• Prepare a variety of food items for cooking.
• Ensure quality of products served.
• Check incoming produce and adhere to cooking methods.

Skills

Kitchen equipment knowledge

Proficient knife skills

Interpersonal skills

English communication

Education

High school diploma

Hospitality diploma/degree

Tools

Broiler equipment

Job description

As Chef de Partie-Employee Restaurant, I will assume full responsibility for the efficient operation in the following:

• Prepare a variety of meats, seafood, poultry, vegetables and other food items for cooking in line with Eat With Six Senses principles, in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
• Assume 100% responsibility for quality of products served.
• Check incoming produce, ensuring that all food merchandise is in accordance with order sheets, receiving records and purchasing specifications.
• Know and comply consistently with standard portion sizes, cooking methods, quality standards and kitchen rules and guidelines.
• Follow proper plate presentation and garnish set up for all dishes.
• Assist in the control of the outlet operational budget, ensuring that all costs are strictly controlled maximizing profitability.
• Records employee complaints, requests and solutions and reports them to the Executive Chef or Executive Sous Chef.
• Complete understanding of and adhere to the Six Senses’ policy relating to fire, hygiene and safety.
• Ensures all equipment and working area are kept clean and in good working condition.
• Upkeep Six Senses guidelines and standards of service and operation. My performance benchmarks are maintained and exceeded.

Qualifications

To execute the position of Chef de Partie-Employee Restaurant, I must have the required qualifications, technical skills and experience in a similar role in luxury hotels with proven results and includes the following:

High school diploma or equivalent and at least 2-4 years kitchen experience in a full-service outlet or similar setting. Hospitality diploma/degree from a recognized hospitality school is preferred.

Knowledge of the use of broiler equipment and understanding of meat and fish cookery, proficient knife skills and understand farm to table concept. Food service permit or valid health/food handler card as required by local or state government agency.

Possess exceptional interpersonal skills and thrive in a multi-cultural team. Have an excellent command of written and spoken English.

The above is intended to provide an overview of the role and responsibilities for a Chef de Partie-Employee Restaurant, at Six Senses The Palm, Dubai. It is not and does not infer that the above is an inclusive and/or exhaustive list of the duties and responsibilities inherent to the position.

Six Senses The Palm, Dubai is an equal opportunity employer. This policy applies to all terms and conditions of employment.