Company Description

We are far more than a worldwide leader. We are more than 240 000 women and men who share something unique. Each and every day we host the world. We care for millions of people. We are all moved by curiosity. We love blending cultures. We are proud of our differences. Yes, we lead the way. But we want to go further, with audacity, with imagination, with passion.

Sofitel Dubai The Obelisk

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

In charge of preparing dishes in accordance with our Sofitel Brand Standard and based on operational requirement. Ensure that the operation will run smoothly throughout your shift and for the next shift to come. Promotes the work culture and the company’s core values.

Key Roles & Responsibilities

• To report in duty with punctuality with the uniform provided by the company.
• Supervise your area and your team with accordance to Sofitel Brand and core values.
• Maintain HACCP documentation and Chefs eye data recordings are in place and ensure nothing is missed.
• Organize together with your team regarding mis-en-place production and its service.
• Follow your Jr Sous Chef/ Sous Chef instructions and execute them as required.
• Together with your Commis/ Demi Chef, write daily requisition of the dry store, food and kitchen transfers on the appropriate forms for the approval of the Sous Chef/ Chef de Cuisine to maintain monthly Food Cost.
• Maintain good work ethics in accordance with Accor Values.
• Communicate positively with colleagues and superiors to ensure effective teamwork and high morale.
• Work in accordance with Jr Sous Chef/ Sous Chef requirements for quantity, quality, and portion size as specified in the recipe index.
• Ensure daily checklist have been completed and met regarding mise-en-place and HACCP related area.
• Attend daily and monthly meetings with the Chef de cuisine and other meetings as requested by the Executive Chef.
• Report any problems regarding failure of machinery and small equipment to the Culinary Admin, Sous Chef or Chief Steward and to follow up and ensure the necessary work has been carried out.
• Check the main information board for any events or other information regarding the organization.
• Keep the section clean and safe with accordance to HACCP rules and DM.
• Ensure handover are well shared for the next shift.
• Ensure your team members are practicing Food Safety and Personal hygiene.
• Incident in your kitchen should be reported properly through your Superiors in detailed.
• Assist the Sous Chef/Chef de cuisine in composing new recipes and menu ideas.
• Responsible on training your teams requirement and new colleagues via Sofitel Brand and Accor values.

Qualifications & Requirements

• Effective communication skills: verbal & written in English language.
• Able to collaborate with an organization whose head of department has applied its vision and mission.
• A team player.
• Strong leadership, training and motivational skills.
• Strong organizational skills and ability to work in stressful fast paced environment.

Experience

• With a minimum of four years' experience in a comparable kitchen setup
• Knowledgeable on HACCP
• Certified PIC is an advantage