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.

• In the absence of the Chef de cuisine / Sous Chef take full responsibility for the running of the kitchen. • Assist in the employment and retention of all staff. • Supervise all commis chef's in the department. • Assist in the maintenance of company paperwork. • Assist in maintaining budgets and cost throughout all of the kitchens. • In the absence of the Executive Chef attend any meetings that are required. • Assist and supervise the agreed standard of food service during shift. • Liaise and co-operate effectively with all other associated members of staff. • Supervise the training of all new staff members in the department. • Promote the safe use of the kitchen, its equipment and building under the Health and Safety at Work acts, Hygiene and other regulations. • Ensure all relevant food controls and correct temperatures are logged and adhered to at all time. Ensure the agreed standards of food preparation and presentation are adhered to at all times. • Ensure all daily paperwork is filled out in accordance to company and government guidelines. • Ensure Fourth Hospitality is used on a regular basis for both appraisals and reprimands. • Attend any training that is required by the company • Monitor all staff time keeping and follow up were needed. • To provide a friendly, courteous, quick, efficient and professional service at all times. • Demonstrate a high standard of personal appearance, always wearing clean Chef’s whites changed daily or when necessary. Ensure good personal hygiene. • Check all prepared mis en place and food stocks (including dry stores) and replenish as necessary, and inform Head Chef or Senior Sous Chef of any relevant shortages. • Be aware of all relevant food suppliers and their products. Be in charge of ordering. • Supervise the smooth and efficient service and production of food from the department by working and liaising with other departments and Restaurant staff, and ensuring all necessary work is completed prior to the commencement of service.

• Move, lift, carry, push, pull, and place objects weighing less than or equal to 10 kg without assistance • Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity • Stand, sit, or walk for an extended period of time or for an entire work shift • Reach overhead and below the knees, including bending, twisting, pulling, and stooping