Chef De Partie

Fairmont Dubai Every memorable dining experience at Fairmont Hotel Dubai begins behind the scenes with our Culinary team’s commitment to safe, efficient operations and exceptional cuisine. Your passion for managing food preparation as Chef de Partie will inspire your team to create truly spectacular fare. Reporting to the Executive Sous Chef, responsibilities and essential job functions include but are not limited to the following: Conduct daily shift briefings in absence of Executive Sous Chef. Promote a fun, professional and disciplined work environment. Lead by example using Fairmont’s Mission, Vision & Values. Support, coach, lead and motivate Colleagues. Actively share ideas, opinions and suggestions in daily shift briefings. Ensure storeroom requisitions are accurate to minimize repeat visits. Ensure all culinary Colleagues are aware of standards and expectations. Promote Health and Safety at all times. Ensure proper hygiene as per Dubai Municipality. Ensure all grooming, spot check, and temperature control sheets are filled as required. Maintain cleanliness and proper rotation of product in all chillers. Minimize wastage and spoilage. Maintain consistent on the job training sessions for culinary Colleagues. Liaison daily with Head Chef to keep open lines of communication and Guest feedback. Strive to maintain and improve all food preparations and presentations. Participate in monthly EOS committee meetings to address Colleague EOS issues. Act as an extension of Kitchen Managers to communicate food consistency & quality. Daily checks of all mis en place to ensure freshness and quality standards. Strive to develop as a Leader by attending training. Assign and follow-up tasks as dictated by business volumes. Performs any other reasonable duties as required by the Department Head. Other duties as assigned

With 5 years of culinary experience in a 5-star luxury hotel environment. Diploma Certification in a Culinary discipline preferred. Excellent Plating and presentation skills. PIC level 3 is advantage. Able to handle pressure and work efficiently in fast paced environments. Strong supervisory and communication skills. Food Hygiene and Safety trained. Enthusiastic and with outgoing personality who is very guest driven. Physical Aspects of Position (include but are not limited to): Constant standing and walking throughout shift. Occasional lifting and carrying up to 30 lbs. Frequent kneeling, pushing, pulling, sitting. Occasional ascending or descending ladders, stairs and ramps.

Conduct daily shift briefings in absence of Executive Sous Chef. Promote a fun, professional and disciplined work environment. Lead by example using Fairmont’s Mission, Vision & Values. Support, coach, lead and motivate Colleagues. Actively share ideas, opinions and suggestions in daily shift briefings. Ensure storeroom requisitions are accurate to minimize repeat visits. Ensure all culinary Colleagues are aware of standards and expectations. Promote Health and Safety at all times. Ensure proper hygiene as per Dubai Municipality. Ensure all grooming, spot check, and temperature control sheets are filled as required. Maintain cleanliness and proper rotation of product in all chillers. Minimize wastage and spoilage. Maintain consistent on the job training sessions for culinary Colleagues. Liaison daily with Head Chef to keep open lines of communication and Guest feedback. Strive to maintain and improve all food preparations and presentations. Participate in monthly EOS committee meetings to address Colleague EOS issues. Act as an extension of Kitchen Managers to communicate food consistency & quality. Daily checks of all mis en place to ensure freshness and quality standards. Strive to develop as a Leader by attending training. Assign and follow-up tasks as dictated by business volumes. Performs any other reasonable duties as required by the Department Head. Other duties as assigned.