Demi Chef De Partie - Maui

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.

Nestled amongst lush greenery on the idyllic shores of the Arabian Gulf, Sofitel Dubai The Palm offers a tropical and relaxing sanctuary, only a short distance away from the vibrant, buzzing metropolis of Dubai.

With touches of French elegance interlaced throughout 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

• Ensure consistent quality in the preparation, cooking, and presentation of all food in accordance with hotel recipes and standards.
• Conduct daily checks of all mise en place to meet required quality standards.
• Continuously strive to enhance food preparation techniques and presentation.
• Maintain up-to-date knowledge of all menu items, daily specials, and ongoing promotions.
• Follow proper product rotation procedures in all chillers to minimize wastage and spoilage.
• Assist with the receipt, inspection, and storage of deliveries.
• Support kitchen colleagues by reinforcing standards and expectations.
• Actively participate in daily shift briefings; contribute ideas, suggestions, and feedback.
• Communicate regularly with team members to relay guest feedback and service insights.
• Enhance personal culinary skills by learning from senior chefs and taking initiative in daily tasks.
• Assist in training and mentoring junior chefs to uphold kitchen standards.
• Uphold the highest hygiene, health, and safety standards, ensuring cleanliness and proper maintenance of all work areas, utensils, and equipment.
• Adhere to all kitchen policies, procedures, service standards, and food safety regulations.
• Consistently deliver professional, friendly, and proactive service while supporting fellow colleagues.
• Perform other duties as assigned by the Chef de Partie or Sous Chef.
  
  

• Diploma or Certification from a recognized culinary school is required.
• Minimum of 2 years’ culinary experience in all areas of a luxury hotel kitchen.
• Strong customer service orientation with excellent teamwork, interpersonal, communication, multitasking, organizational, and problem-solving skills.
• Reliable, accountable, energetic, creative, and adaptable in a dynamic kitchen environment.
• Ability to work efficiently and cohesively within a team, even under pressure in a fast-paced, multicultural setting.
• Basic computer literacy; proficiency in Microsoft Office is considered an asset.