Senior Chef De Partie - Porterhouse

Fairmont Hotels & Resorts; Dubai; On-site; AED 60,000 - 120,000; Full time

Job summary

A prestigious hotel chain seeks a Chef de Partie to manage a designated kitchen section, ensuring excellence in food preparation and service delivery. The ideal candidate should have proven experience in high-end dining, strong leadership, and a solid understanding of kitchen operations. Join a vibrant team dedicated to culinary excellence in a luxurious setting.

Qualifications

• Proven experience in a similar role within a high-end steakhouse or fine-dining environment.
• Ability to work under pressure while maintaining high standards.

Responsibilities

• Take responsibility for kitchen section operations and high-quality food preparation.
• Supervise the Demi Chef de Partie and Commis Chefs.
• Ensure compliance with food safety and hygiene standards.

Skills

Leadership

Communication

Knowledge of meat cuts

Grilling techniques

Food safety standards

Education

Culinary diploma or equivalent professional 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.