Sofitel Dubai the Obelisk is Sofitel's largest property in the Middle East. The hotel features 595 luxury guestrooms inclusive of 68 suites and 97 serviced apartments in the heart of Dubai. A variety of trendy restaurants and bars including a contemporary Asian restaurant, a Gastro Pub, a French Brasserie and Pool Bar & Lounge bring residents and patrons together to celebrate the French "Joie de Vivre". Guests have the option to unwind at the Sofitel Spa with L'Occitane and outdoor pools with private cabanas or workout in a fully-fledged fitness center. Business travelers have access to 1,589 square meter of meeting space including one state-of-the-art ballroom ideal for the most sought after social gatherings.

Part of the Wafi Mall new extension and close to the iconic Raffles Dubai, Sofitel Dubai the Obelisk will infuse the brand's essence with capitalizing on a perfect balance of modernism and ancient Egypt reflective of the renowned design elements of Wafi. If you are as excited as we are about connecting hearts and showing your guest passion, join us as the next Heartist - Chef de Partie and help us to make Sofitel Dubai the Obelisk a truly welcoming destination!

The Position

Organizes kitchen operations and prepares and serves a range of dishes, whilst supervising junior members of the Kitchen Brigade. Promotes the work culture and the company's core values.

DUTIES & RESPONSIBILITIES
- To report for duty punctually wearing the correct uniform and name badges at all times
- Organize shifting in the section with regard to mise-en-place production and its service
- Give tasks to Demi Chefs and Commis Chefs and check that they are carried out in the correct manner
- Write daily wine, dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of the Executive Chef / Executive Sous Chef in order to achieve the high stock rotation desired in his/her section.
- Maintain good colleagues relations and motivate colleagues
- Ensure that training on a one-to-one basis has been carried out and comprehended.
- Check on a daily basis food preparation regarding portion size, quantity and quality as laid down in the recipe index.
- Responsible for completing the daily checklist regarding Mise-en-place and food storage.
- Attend daily and monthly meetings with the Chef de cuisine and other meetings as requested by the Executive Chef / Executive Sous Chef.
- Report any problems regarding failure of machinery and small equipment to the Chef de cuisine and to follow up and ensure the necessary work has been carried out.
- Check the main information board regarding changes in any Banquets or other information regarding the organization.
- Keep the section clean and tidy.
- Pass all information to the next shift
- Accidents and sickness to be written in log Book and report to the Executive Chef / Executive Sous Chef.
- Check Demi Chefs / Commis Chefs on his/her section: e.g. regarding personal hygiene.
- Assist the Chef de cuisine in composing new recipes and menu ideas.
- Have a complete understanding of and adhere to the company's policy relating to fire, hygiene and safety.
- The above description is not to be regarded as exhaustive. Other tasks and responsibilities of a broadly comparable nature may be added on a temporary or permanent basis as appropriate