Demi Chef de Partie

SLS Dubai Hotel and Residences is a luxury lifestyle 5-star city hotel which belongs to Ennismore under the wider Accor group umbrella.

Boasting 946 units, with 254 uniquely designed hotel rooms, 321 hotel apartments and 371 Branded Residences, spread over 75 floors, SLS Dubai is one of the tallest hotels and residences in the region.

A wondrous and striking landmark in Downtown District, designed by the award- winning architects and interior designer Paul Bishop, the SLS Dubai is a unique cabinet of curiosities that never ceases to delight.

• Organize together with de Chef de Partie the shift on his/her section with regards to mise-en-place production and its service. • Take orders from his/her Chef de Partie and carry them out in the correct manner • Together with his/her Chef de Partie to write daily wine, dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of the Senior Chefs in order to achieve the high stock rotation desired in the section. • Maintain good employee relations and motivate colleagues • Work to the specifications received by the Chef de Partie 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 and /or Chef de Cuisine. • 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 re the organization. • Keep the section clean and tidy. • Pass all information to next shift. To remain on duty until the following shift takes over or until you are discharged by the Head Chef or Senior Chef on duty. • To make yourself aware all menu changes, specialties, function menus and changes to standards prior to the commencement of service • Mise-en-place (report everything) • Accidents and sickness to be written in log Book and report to the Senior Chefs. • Check 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.