Demi Chef - Southeast Asian Restaurant
Full job details
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The iconic St. Regis brand extends its legacy to Abu Dhabi, with the St. Regis Saadiyat Island, Abu Dhabi.
The hotel's air of mystique is created by thoughtful Mediterranean architecture and a contemporary interior design, which is further enhanced by an intelligent use of natural products and elements. This calming ambience flows through the food and beverage outlets that provide sumptuous meals and refreshing drinks all the way to one of the largest function facilities in the region.
Saadiyat Island is a beautiful natural island just 20 minutes from Abu Dhabi International airport and 7 minutes from downtown Abu Dhabi and is destined to become the address of choice for discerning, well-travelled connoisseurs.
Abu Dhabi, UAE
Upon completion of the On boarding training, the 1 month Induction Plan and Service Culture programme, you will be responsible for:
- Any assignment given by the management,
- Respecting and ensuring full responsibility of HACCP and Hygiene standard.
It is not the intent of this job description to cover all aspects of the position but to highlight the most important areas of responsibility.
• Learns through daily practice, observance and study the various culinary skill
• Works in assigned section, following orders given by his superiors.
• Attends training classes as per scheduled training plan.
• Provide high standard of cleanliness and hygiene and keeps food and fuel waste to a minimum.
• Learns the hotel’s fire and safety precautions and how to operate the kitchen firefighting equipment.
• Cleans his work utensils and area periodically and at the end of his shift.
• Attend the daily briefing and know the daily functions.
• Should know to fill all the HACCP forms in a regular basis.
• Ensures that refrigerators walk in chillers and walk in freezers in his assigned section are clean and properly arranged, as per established standards.
• Assists Chef de Partie to prepare, cook and present food specific to a section as per the required standard in the established manner
• Shares responsibility with Chef de Partie for the supervision and training of Commis, Apprentices & Trainees
• Ensures freshness and suitability of products used by the section and their appropriate storage, as per established standards
• Co-operates with all other sections, at all times
• Reports any equipment of the section requiring repairs and maintenance to his supervisors
• Responsible for the daily operation of assigned section in the absence of the Chef de Partie.
• High School or Culinary School
• Haccp certified level 3/Person in charge Certification.
• Minimum 1 years’ experience as a demi chef within the UAE.
• Personal achievement’s competition experience.
• Minimum 2 years between Job Relocations.
• Past experience relative to the outlet-High volume-restaurant.