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
- Assume full responsibility for managing and overseeing a designated section of the kitchen, with a primary focus on maintaining exceptional quality in dish preparation and ensuring timely delivery of culinary offerings.
- Collaborate effectively with the Chef de Partie and other kitchen personnel to meticulously create and execute menu items, adhering to established culinary standards.
- Rigorously enforce and maintain strict compliance with food safety standards and hygiene regulations, recognizing the critical importance of these measures in safeguarding public health.
- Contribute significantly to the development of innovative recipes and menu items, demonstrating advanced culinary expertise and creative prowess in gastronomic conceptualization.
- Implement and oversee proper storage and rotation protocols for ingredients, with the dual objectives of minimizing waste and preserving optimal freshness of all culinary components.
- Provide comprehensive training and mentorship to junior kitchen staff, fostering a professional, collaborative, and supportive work environment that promotes skill development and culinary excellence.
- Actively participate in scheduled kitchen meetings, contributing valuable insights on menu modifications, special event planning, and operational enhancements to drive continuous improvement.
- Maintain impeccable cleanliness and organization standards within the kitchen area, including all equipment and workstations, recognizing the critical role of sanitation in culinary operations.
- Assist in the meticulous management of inventory and procurement of supplies for the assigned section, ensuring optimal stock levels and resource utilization.
- Demonstrate exceptional adaptability and composure in high-pressure situations, effectively managing changing priorities during peak service periods to maintain operational excellence.
Qualifications
- Culinary education (Certificate to Associate's degree in Culinary Arts or equivalent)
- Proven experience as a Demi Chef De Partie or in a similar culinary role
- Strong knowledge of various cuisines and cooking techniques
- Excellent food preparation and presentation skills
- Ability to develop and follow recipes consistently
- Proficiency in kitchen equipment operation and maintenance
- Strong understanding of food safety principles and HACCP guidelines
- Exceptional attention to detail and commitment to quality
- Excellent time management and organizational skills
- Ability to work efficiently under pressure in a fast-paced environment
- Strong communication and interpersonal skills
- Demonstrated leadership potential and team player mentality
- Flexibility to work various shifts, including weekends and holidays
- Ability to stand for extended periods and lift up to 50 pounds
- Proficiency in English; knowledge of Arabic is a plus
- Willingness to work in a multicultural environment
