Job description
Role Overview
Chef de Partie - In-Room Dining at Four Seasons Resort Dubai at Jumeirah Beach, Dubai, United Arab Emirates.
Company Overview
Four Seasons Resort Dubai at Jumeirah Beach is located on the southern shore of the Arabian Gulf in Dubai, the second largest of the seven Emirates that make up the United Arab Emirates. The resort features unparalleled beachfront location, fresh approach to luxury, and legendary personalized service. The property includes five dining outlets—from the beachfront Sea Fu restaurant to the rooftop Mercury Lounge—and comprises 237 luxury hotel rooms, including 49 suites, with subtle Arabic design motifs blended with contemporary style and soft backgrounds of blue or green. Four Seasons is powered by its people and is committed to creating exceptional guest experiences through world-class employee experience and company culture.
Role Purpose
Prepare food items according to guest orders and standards, maintain station setup for in-room dining service, supervise kitchen staff, and operate kitchen equipment to support consistent delivery of luxury dining experiences.
Key Responsibilities
Preparation & Service
- Participate in preparation of food items according to guest orders of consistent quality following recipe cards.
- Maintain production, portion, and presentation standards.
- Set up station for breakfast, lunch, and/or dinner service.
- Start food items prepared ahead of time, ensuring not to prepare beyond estimated needs.
Equipment & Maintenance
- Operate, maintain, and properly clean kitchen equipment, including deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, and flat top grill.
Team Leadership
- Train, motivate, and supervise the work of kitchen employees.
- Recommend discipline as required.
- Ensure all cultural and core standards are met.
Qualifications & Experience
- Minimum four years culinary or related work experience.
- Cooking school or culinary institute education or equivalent experience.
Skills & Competencies
- Basic knowledge of food preparation techniques and food safety standards.
- Strong attention to detail and commitment to maintaining high standards of cleanliness and hygiene.
- Good communication and teamwork skills.
- Proficiency in English.
- Physical stamina and ability to stand for long periods of time.
- Ability to work in a fast-paced and demanding environment.
- Flexibility in working hours, including evenings, weekends, and holidays.
- Positive attitude and willingness to learn and develop new skills.
Additional Information
Schedule
- 6 days per week over 48 working hours.
Benefits
- Work Authorization.
- Competitive tax-free salary and service charge.
- End of service gratuity.
- Fallboard accommodation.
- Free transportation to and from work.
- Medical and life insurance.
- Paid annual leave.
- Flight allowance to home country.
- Social and sporting events.
- Learning & Development Programs.
- Career opportunities and international transfer.