Chef De Partie - Porterhouse

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

Job summary

A luxury hospitality group in Dubai is looking for a skilled kitchen leader to oversee daily operations in a high-end steakhouse. The ideal candidate will have proven experience in fine dining, with a strong focus on meat preparation and food safety standards. Responsibilities include supervising kitchen staff, managing inventory, and ensuring food quality meets the restaurant's standards. A culinary diploma is preferred, along with excellent leadership and communication skills. Full-time position with no remote options.

Qualifications

• Proven experience in a similar role, preferably within a high-end steakhouse or fine-dining environment.
• Strong knowledge of meat cuts, grilling techniques, and modern plating styles.
• Solid leadership and communication skills with a team-oriented mindset.
• Strong understanding of kitchen operations, food hygiene, and safety regulations.
• Ability to work under pressure and maintain high standards at all times.

Responsibilities

• Take full responsibility for the designated kitchen section ensuring smooth daily operations.
• Supervise and mentor the Demi Chef de Partie and Commis Chefs.
• Collaborate closely with the Chef de Cuisine and Sous Chefs.
• Oversee daily storeroom requisitions and stock management.
• Ensure proper care, maintenance, and hygiene of all kitchen equipment.
• Uphold food safety and sanitation standards.
• Contribute creative ideas for steakhouse menu items.
• Maintain a clean, organized, and disciplined kitchen.

Skills

Team leadership

Food safety compliance

Grilling techniques

Communication skills

Stock management

Education

Culinary diploma or equivalent professional training

Job description

Responsibilities

• Take full responsibility for your designated kitchen section ensuring smooth daily operations high-quality food preparation and efficient service delivery in line with Sofitel standards and guest expectations.
• Supervise and mentor the Demi Chef de Partie and Commis Chefs guiding them in executing tasks according to hotel policies and culinary best practices.
• Collaborate closely with the Chef de Cuisine and Sous Chefs to maintain consistent food quality presentation and portioning as per restaurant standards.
• Oversee daily storeroom requisitions and stock management ensuring sufficient supplies are available during operations and implementing a strict FIFO (First In First Out) rotation system.
• Ensure the proper care maintenance and hygiene of all kitchen equipment and tools promptly reporting any issues or required repairs.
• Uphold and enforce food safety and sanitation standards ensuring compliance with HACCP guidelines and internal health and hygiene protocols.
• Participate in the creation and refinement of steakhouse menu items contributing creative ideas and techniques while respecting brand identity.
• Lead by example in maintaining a clean organized and disciplined kitchen environment.
• Monitor and minimize food waste and cost contributing to overall profitability and sustainability goals.

Qualifications

• Proven experience in a similar role preferably within a high-end steakhouse or fine-dining environment.
• Strong knowledge of meat cuts grilling techniques and modern plating styles.
• Solid leadership and communication skills with a team-oriented mindset.
• Strong understanding of kitchen operations food hygiene and safety regulations.
• Ability to work under pressure and maintain high standards at all times.
• Culinary diploma or equivalent professional training is preferred.

Remote Work

No

Employment Type

Full-time