Senior Chef De Partie - Porterhouse

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

Job summary

A prestigious resort in Dubai seeks a Chef de Partie to lead kitchen operations, ensuring high-quality food preparation and efficient service. The ideal candidate will have a strong culinary background, leadership skills, and a passion for fine dining, contributing creatively to menu development.

Qualifications

• Proven experience in a high-end steakhouse or fine-dining.
• Strong knowledge of meat cuts and modern plating styles.
• Ability to work under pressure and maintain high standards.

Responsibilities

• Oversee daily kitchen operations and food preparation.
• Supervise Demi Chef de Partie and Commis Chefs.
• Maintain food safety standards and manage kitchen hygiene.

Skills

Leadership

Communication

Grilling Techniques

Food Hygiene

Education

Culinary Diploma or Equivalent Training

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

• 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.