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Demi Chef de Partie

Abu Dhabi

Full job details

Recruiter
The St Regis Abu Dhabi
Posted
20/12/2016
Ref
66915141en
Location
Abu Dhabi
Job Type
Chefs, Chef de Partie
Sector
Hotel
Job Level
Non-Management
 

Job Description

 

Demi Chef de Partie
Company

Marriott International is the world’s leading global hospitality company, with more brands, more hotels and more opportunities for associates to grow and succeed. With 5,700 properties, you’ll find us in your neighborhood and in more than 110 countries across the globe. Learn about our 30 hotel brands at www.marriott.com/marriott-brands.mi. Find Your World. SM

Starwood Hotels & Resorts Worldwide, Inc. is one of the leading hotel and leisure companies in the world with more than 1,300 properties in over 100 countries and over 180,000 employees at its owned and managed properties. Starwood is a fully integrated owner, operator and franchisor of hotels, resorts and residences under the renowned brands: St. Regis®, The Luxury Collection®, W®, Westin®, Le Méridien®, Sheraton®, Tribute Portfolio™, Four Points® by Sheraton, Aloft®, Element®, along with an expanded partnership with Design Hotels™. The Company also boasts one of the industry’s leading loyalty programs, Starwood Preferred Guest (SPG®). Please visit www.starwoodhotels.com for more information.



Location

The St Regis Abu Dhabi provides easy access to everything that this incredible city has to offer. In the heart of the business and cultural districts the hotel is a short distance from the magnificent Abu Dhabi Mosque, the city's many shopping malls, golf courses, museums and major attractions, including the incredible Formula One Grand Prix circuit and Ferrari World on Yas Island. The hotel comprises 283 fabulously appointed guest rooms including 55 suites, most of which have incredible views of both the Arabian Gulf and the city of Abu Dhabi, the one of a kind Bridge suite between the two Nation Towers is quite simply breathtaking. Each room and suite will be serviced by the celebrated St Regis Butlers who will provide ever-present yet unobtrusive attention to detail, while attending to each request with discreet precision.

Among the hotels vast array of amenities are seven outstanding food and beverage venues including the hotels signature restaurant. The Nation Riviera Beach Club attached to the hotel and accessible via a tunnel under the Corniche will offer guests a magnificent stretch of private beach and outstanding leisure facilities. Outlets that are housed in the magnificent Nations Towers.



Department

The Kitchen Department manages all aspects of the food production including hygiene and safety. It also ensures that guests are provided with an excellent and bespoke culinary experience.



Job Description

The suitable candidate will be responsible for following:
-To be fully aware of all menu item, their recipes, method of production and presentation standards.
-Carry out close liaison with all section of the kitchen in order to ensure smooth and efficient service.
-Assume duties of chef de partie in his/her absence.
-Demonstrate initiative at all times.
-Lead and support the junior members of the team.
-Strong desire to improve on skills and knowledge
-Ability to produce own work in accordance with a deadline.
-Seek own solutions to the minor obstacles that occur from time to time.
-To project a pleasant and positive professional image to all contacts at all the times.
-Daily data collection and reporting of issues as they arise.
-Review the daily production sheets with chef de partie or sous chef when the first is not present.
-Prepares, and when required, delegates the production of the necessary food items in accordance with standards in a timely & efficient fashion to ensure that there is no interruption to guests service
-Actively participates in training of culinary skill to junior talent and apprentices
-Adhere to standardized recipes and specifications in order to maintain consistency and ensure all standards are met
-Keeps work station clean and organized including, but no limited to, fridges, freezers, counter tops and stove tops.
-Ensures that station opening and closing procedures are carried out to standard.
-Keep over-production and food waste to a minimum, ensures proper rotation, labelling and storing of food in order to reduce food cost expenses
-Operate all kitchen equipment and conduct them with safety in mind at all the times.
-Ensures that all the food products are handled, stored, prepared and served safely in accordance with hotel and government food safety guidelines.
-Report any and all deficiencies in kitchen equipment functionality and quality of food products to chef de partie or sous chef in a timely fashion.
-Compliance with all safety regulations of assigned tasks, and ensure a clean and safe working environment with active participation in the hotel health and safety program .



Requirements

-Minimum of 1 or 2 years in a similar position.