Demi Chef de Partie - All Day Dining at Courtyard by Marriott Somerset KY

Dubai, Dubai, United Arab Emirates -

Full Time

Start Date

Immediate

Expiry Date

08 Mar, 26

Salary

0.0

Posted On

08 Dec, 25

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Cooking, Recipe Adherence, Food Quality Monitoring, Temperature Control, Food Safety, Stock Management, Cross Training, Communication, Teamwork, Sanitation, Garnishing, Portion Control, Food Storage, Problem Solving, Time Management

Industry

Hospitality

Description

START YOUR JOURNEY WITH US JW Marriott Marquis Hotel Dubai welcomes you to the heart of the city's lively downtown district with modern luxury and award-winning service. Soaring above Sheikh Zayed Road, our bustling and dynamic 5-star hotel is one of the tallest in the world, consisting of two towers with 1608 rooms and boasts awe-inspiring views of the water and Dubai cityscape. Enjoy a swim in the outdoor pool or a workout in the fitness center before easing tired muscles with a massage at Saray Spa. Sample the flavors of the world at our 10 restaurants and lounges, which offer Japanese, Italian, Indian and Thai cuisine. For those planning an event in downtown Dubai, UAE our hotel offers 80,000 square feet of adaptable space, including a striking ballroom and outdoor venues. Explore, Dubai Mall, Burj Khalifa and Dubai Opera which are all minutes away. LOVE WHAT YOU DO EVEN MORE At JW Marriott®, treating guests exceptionally starts with the way we treat our associates. Because we believe it takes people who genuinely love what they do to create a truly extraordinary experience. Here at JW Marriott Marquis Dubai, we are looking for talented individuals, to join our amazing family and in return we are able to offer you the following: An amazing career opportunity to not just work with us but open opportunities worldwide with our extensive portfolio of hotels. Learning opportunities with some of the best professionals the region has to offer. We aim to promote our associates within as soon as the opportunity arises, so we hope to see you progress your career in line with our training and promotion schedule. A competitive salary with excellent benefits which include accommodation, meals on duty, Transportation, and: World class training and development, including leadership development. Recognition programs. Discounted accommodation in over 8,000 hotels all over the world. Yes, 8,000! Discounted food & drink in all our restaurants and bars. Discounts for your friends and family. Unlimited career opportunities (Internationally and locally) Medical and Life insurance Amazing support to ensure you have all the tools you require to complete your day-to-day tasks. OUR EXPECTATIONS FROM THE ROLE: Set up station properly and on time for each service period and make sure that required mis en place is ready on time. To monitor stock movement and be responsible for ordering on your section. To participate in communicating actively within the department. Make sure all food is prepared by recipes designated by the Sous chef / Chef de cuisine. Report any change of food quality in the preparation to CDP / Sous chef. To ensure knowledge of the products, dishes are maintained and communicated to all involved personnel. Be able to work in another area when needed and take part in cross training when directed. Actively participate to learn, record and transmit our culinary skills and recipes to junior chefs and apprentices. To comply with the chef de cuisine / sous chef by implementing a new menu / dishes and new regulations. Keeps over production and food waste to a minimum, in order to reduce food cost expense. Report any and all deficiencies in maintenance issue, kitchen equipment functionality and quality of food products to chef de partie / Sous chef immediately. In the absence of the Chef de Partie to take over his/her responsibilities. Adhere to all environmental policies and programs as required. Ensure compliance with food handling and sanitation standards within their respective areas. Work together with the Chef de Partie on the challenges, which are highlighted every month in the Hygiene Audit. Proper storage of food. FIFO (First in first out). Make sure that all Standards and Procedures are in place and followed. Temperature control. Dating and labelling of food items. Receiving of food, making sure that everything is according to standard. Maintain decoration that is made out of food. Apply with the personal and grooming standards of the hotel. Cleaning and Sanitation of the kitchen. Overtime will be approved on business demands by the Sous Chef/Chef de Cuisine. Any violation of the above mentioned rules will be subject to disciplinary action. POSITION SUMMARY Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food & Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. In joining Marriott Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you. Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.

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Responsibilities

The Demi Chef de Partie is responsible for preparing and cooking food according to recipes and quality standards, ensuring proper portioning and presentation. They also monitor food quality, manage stock, and assist in training junior chefs.