Chef De Partie – Employee Dining

About the role

We are looking for an experienced Chef De Partie to lead the employee dining kitchen at Sofitel Al Hamra Beach Resort in Ras Al Khaimah. The successful candidate will manage a dedicated station, ensure high‑quality meals for our corporate workforce, and collaborate with the culinary team to maintain exceptional standards.

Key responsibilities

• Oversee daily operations of the assigned kitchen station, guaranteeing quality and presentation.
• Supervise and mentor junior kitchen staff, providing guidance on cooking techniques and food safety.
• Maintain strict compliance with food safety and hygiene regulations.
• Organise inventory, monitor stock levels and coordinate ordering to minimise waste.
• Prepare meals according to recipes and menu specifications, ensuring consistency.
• Collaborate with the Head Chef to develop menus that meet employee preferences and dietary requirements.
• Control portion sizes and food costs to support budget objectives.
• Respond to special requests and dietary accommodations promptly.

Required profile

• Proven experience as a Chef De Partie or similar supervisory role in a professional kitchen.
• Strong culinary expertise with a focus on food preparation and cooking techniques.
• In‑depth knowledge of food safety standards and hygiene protocols.
• Excellent organisational and time‑management abilities.
• Ability to lead and train kitchen staff effectively.
• Experience in inventory management and cost control.

Required skills

• Food preparation
• Cooking techniques
• Food safety standards
• Inventory management
• Cost control