Chef De Partie

at  Melia Hotels International

“THE WORLD IS YOURS WITH MELIÁ”

Joining Meliá is to embark on a journey without borders because the possibilities of growing and training here are endless. It is knowing that the world is yours and that you can work in many countries. And all with the feeling that you are part of a big family.
It means knowing that you have started one of the most exciting journeys of your life, a journey in which inspiration will always accompany you. Do you dare to be the owner of your professional career in an inspiring world?

BECAUSE BELONGING TO THE GREAT MELIÁ FAMILY IS BEING VIP

You will enjoy My MeliáRewards which is the exclusive loyalty programme for our employees with exclusive benefits and advantages.
In addition, enjoy the My MeliáBenefits programme: with flexible remuneration, exclusive discounts on a variety of products and services, active and healthy lifestyles, and charitable initiatives. Be as proud to belong to Meliá as we are of you
We are excited to introduce you to a luxurious and unique urban resort - Melia Desert Palm, a proud member of The Melia Collection. The resort is a five-star boutique property, offering a wide range of one, two, and three-bedroom villas, each featuring an intimate and completely private pool, which is highly sought after, especially amongst the GCC clientele. Additionally, you can stay in our beautifully curated suites with a view of the greenery. What makes this resort stand out is its equestrian theme, which is reflected in every aspect of the property. From four polo fields to a professional polo club, a riding school, and over 200 horses on the estate, you will be surrounded by the beauty of these magnificent animals. If you’re looking for relaxation and rejuvenation, then you will love the world-class treatments available at the Samana Spa, or the wellness classes offered in our large recreation center. And when it comes to dining, you will be spoilt for choice with three delightful restaurants to choose from, or you can order food to your villa. Conveniently located just 20 minutes from the DXB airport and 25 minutes from Dubai Mall, Melia Desert Palm offers a serene oasis amidst the hustle and bustle of Dubai. You can unwind and soak up the tranquility of the lush estate while enjoying spectacular views of the dramatic Dubai skyline.
At Melia Desert Palm Member of Melia Collection, we are proud to represent our hotel and our country to guests from all over the world. We treat our guests and our colleagues with respect and work hard together to deliver the highest quality of service to all. #LI-MR1

The Chef De Partie is responsible for below tasks and others assigned by thier departments as necessary.

• Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.
• Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.
• Coordinates daily tasks with the Sous Chef or Executive Chef.
• Responsible to supervise junior chefs or commis.
• Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
• Ensure that the production, preparation and presentation of food are of the highest quality at all times.
• Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
• Full awareness of all menu items, their recipes, methods of production and presentation standards.
• Follows good preservation standards for the proper handling of all food products at the right temperature.
• Operate and maintain all department equipment and reporting of malfunctioning.
• Personally responsible for hygiene, safety and correct use of equipment and utensils.
• Support the development of Restaurant cuisine concepts and standards.
• Adhere to the food preparation and guidelines to ensure consistent quality culinary offerings to our guests.
• Maintain food safety and protection.
• All food in working areas should be in compliance with food handling techniques, including dating, proper storage, rotation, etc.
• Maintain basic food safety and sanitation practices.
• Maintain outlet safety at all times.
• Participate in departmental training to improve departmental skills and hotel services levels, providing associates the training and resources to take care of our guests.
• Assess quality control and adhere to hotels service standards.
• Carry out any other duties as required by management.

• Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.
• Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.
• Coordinates daily tasks with the Sous Chef or Executive Chef.
• Responsible to supervise junior chefs or commis.
• Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
• Ensure that the production, preparation and presentation of food are of the highest quality at all times.
• Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
• Full awareness of all menu items, their recipes, methods of production and presentation standards.
• Follows good preservation standards for the proper handling of all food products at the right temperature.
• Operate and maintain all department equipment and reporting of malfunctioning.
• Personally responsible for hygiene, safety and correct use of equipment and utensils.
• Support the development of Restaurant cuisine concepts and standards.
• Adhere to the food preparation and guidelines to ensure consistent quality culinary offerings to our guests.
• Maintain food safety and protection.
• All food in working areas should be in compliance with food handling techniques, including dating, proper storage, rotation, etc.
• Maintain basic food safety and sanitation practices.
• Maintain outlet safety at all times.
• Participate in departmental training to improve departmental skills and hotel services levels, providing associates the training and resources to take care of our guests.
• Assess quality control and adhere to hotels service standards.
• Carry out any other duties as required by management