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chef de partie

The First Group

<div>Overview:
<p>
The First Collection Waterfront is an upscale hotel situated in Dubai's vibrant Business Bay district, amidst the picturesque Dubai Canal, providing effortless access to world-famous attractions, entertainment, and renowned dining establishments.</p><p>
Featuring 327 welcoming guest rooms, with many boasting canal-side views, stays at The First Collection Waterfront serve as retreats for business and leisure travellers alike. Top-tier guest facilities and services include a fully equipped gym, peaceful spa, rooftop swimming pool, and an array of signature dining options. Guests get exclusive access to our Mediterranean inspired, Soluna Restaurants and Beach Club, located on the world-famous Palm Jumeirah, ensuring a seamless blend of city exploration and a beachside retreat.</p><div>
The First Collection Waterfront is part of <i>The First Collection</i> portfolio, an award-winning brand embodying authentic, value-driven experiences, emphasising comfort and ease in each bespoke accommodation. Our hotels, each teeming with their own character, transcend conventional stays, offering immersive experiences designed for genuine connections.</div><p>
Join our dynamic team committed to delivering exceptional hospitality experiences and unlock endless opportunities for professional growth with The First Collection Waterfront.</p><div>
The First Group Hospitality is a leading hospitality management company pioneering a new era of excellence. With a rapidly expanding portfolio of award-winning upscale hotels, signature restaurants, and distinctive leisure destinations, we are committed to creating unforgettable experiences at every touchpoint.</div><div>
Our team of seasoned professionals brings decades of experience from renowned hotel brands, combined with a deep understanding of the Dubai and GCC markets. With a comprehensive infrastructure spanning all key areas of hotel management, we offer tailored solutions to maximise efficiency, drive revenue growth, and enhance guest satisfaction.</div><div>
At The First Group Hospitality, we are dedicated to building long-term partnerships with our clients. By leveraging our global insights, regional expertise, and strong operational foundation, we ensure that every aspect of your hotel is managed with precision and care. Our goal is to optimise performance, boost profitability, and deliver sustainable growth for your property.</div>
Job Description:
<div><b>
Job Summary:</b><br>
As the Chef de Partie, you will be assisting the Senior Chefs to oversee the food preparation of the junior staff under your supervision, ensuring the standard of the recipes and portions in the dishes prepared, with a particular focus on <b>s</b>ushi preparation and presentation. You will ensure that proper storage, cooking, reheating, defrosting and labelling procedures of all food items are followed, adhering to all Company and brand standards and the Dubai Municipality Health and Safety requirements. You will make sure the kitchen is clean, well maintained and organized at all times. The Chef de Partie position requires training of junior chefs and always leading by example, so great multitasking abilities whilst performing regular duties will be expected from you.</div><div></div><div><b><br>
JOB DUTIES</b></div><ul><li><div>
Lead and mentor junior kitchen staff, ensuring high standards and consistency.</div></li><li><div>
Assist Senior Chefs with menu tastings and event planning.</div></li><li><div>
Oversee food preparation, cooking, and presentation to maintain quality, portioning, and plating standards.</div></li><li><div>
Prepare, roll, and present sushi dishes with precision and creativity, ensuring authenticity and quality.</div></li><li><div>
Monitor freshness, slicing, and handling of raw fish and other sushi ingredients to meet food safety standards.</div></li><li><div>
Train and supervise junior chefs, ensuring clear communication and efficiency.</div></li><li><div>
Maintain kitchen cleanliness, hygiene, and food safety compliance.</div></li><li><div>
Manage inventory, report shortages, and check ingredient quality.</div></li><li><div>
Monitor kitchen equipment, report maintenance issues, and ensure proper use of resources.</div></li><li><div>
Uphold company policies, teamwork, and professionalism in all interactions.</div></li><li><div>
Assist with additional kitchen tasks as required.</div></li></ul>
Desired Skill &amp; Expertise:
<div><b>
Desired Skill &amp; Expertise</b></div><ul><li><div>
Experience as a Chef de Partie in a hotel setting is an advantage.</div></li><li><div>
Proven expertise in sushi preparation, rolling, slicing, and presentation.</div></li><li><div>
A strong understanding of cooking techniques and presentation styles.</div></li><li><div>
The ability to lead a team and manage day-to-day kitchen operations.</div></li><li><div>
Expert in food safety &amp; sanitation.</div></li></ul></div>

Chef De Partie

Mandarin Oriental

<div>
 Mandarin Oriental Downtown, Dubai is looking for a Chef de Partie to join our Banquet team.
 <br/>
 <br/>
 Are you a master of craft? Do you thrive in a team that succeeds together, demonstrating integrity and respect while acting responsibly? Do you embrace a growth mindset? We invite you to become a fan of the exceptional.
 <br/>
 <br/>
 Mandarin Oriental is the award-winning owner and operator of some of the most luxurious hotels, resorts and residences located in prime destinations around the world, with a strong development pipeline. Increasingly recognized for creating some of the world&rsquo;s most sought-after properties, the Group provides legendary service inspired by Asian heritage whilst representing the very cutting-edge of luxury experiences.
 <br/>
 <br/>
 Nestled in the city's heart, Mandarin Oriental Downtown, Dubai offers a stunning fusion of modern design with a touch of oriental flair, redefining hospitality standards.
 <br/>
 <br/>
 With unparalleled views of Dubai's skyline, the iconic Burj Khalifa, and the sparkling Arabian Sea, this urban retreat offers 224 luxury Residences and 259 Rooms &amp; Suites.
 <br/>
 <br/>
 Going beyond traditional hospitality, Mandarin Oriental Downtown, Dubai is not just a hotel but a lifestyle destination, offering relaxation, luxury, and memorable experiences.
 <br/>
 <br/>
 <strong>
  About The Job
  <br/>
  <br/>
 </strong>
 Based at the Mandarin Oriental Downtown, Dubai within the Food and Beverage &ndash; Kitchen, Banquet section in Dubai, the Chef de Partie will be responsible for supervising a specific section of the banquet kitchen, execution, and presentation of high-volume banquet dishes while maintaining quality, consistency, and hygiene standards. The Chef de Partie reports to Sous Chef.
 <br/>
 <br/>
 <strong>
  As a Chef de Partie, you will be responsible for the following duties:
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Ensure the quality, authenticity, and presentation of all banquet dishes, in line with plating guides and standards set by the Head Chef.
  </li>
  <li>
   Supervise and manage the assigned kitchen section, supporting smooth coordination with other culinary areas to ensure timely and efficient service.
  </li>
  <li>
   Maintain consistent compliance with hygiene, safety, and hotel food quality standards, including stock control and proper cooking techniques.
  </li>
  <li>
   Monitor and control daily food preparation, ensuring dishes are delivered on time and in accordance with set specifications.
  </li>
  <li>
   Handle daily ingredient ordering and requisitions, ensuring availability and freshness of all necessary items.
  </li>
  <li>
   Uphold and comply with all health, food safety, and hygiene standards in line with hotel policies, HACCP requirements, including those mandated by UAE Municipality.
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  As a Chef De Partie, We Expect From You
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   High School qualification required; Degree or Higher National Diploma in Hospitality/Culinary Arts preferred.
  </li>
  <li>
   Minimum 3 years of experience in a 5-star hotel or upscale, high-volume restaurant.
  </li>
  <li>
   Proven experience as a Chef de Partie with strong culinary and presentation skills.
  </li>
  <li>
   Solid knowledge of food preparation, cooking techniques, and HACCP standards.
  </li>
  <li>
   International work exposure in at least two regions (Asia, Europe, North America, ideally the Middle East).
  </li>
  <li>
   Experience in hotel pre-opening or renovation projects is an added advantage.
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  Our commitment to you
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Learning &amp; Development. Your success is our success. We craft unique learning and development programmes for various stages in your career so that you grow, continuously.
  </li>
  <li>
   MOstay. When you work as hard as our colleagues do, it&rsquo;s important to take time off. As a member of the #MOfamily, you can stay with us wherever you go in the world. The MOstay programme offers complimentary nights and additionally attractive rates on rooms for you and your loved ones.
  </li>
  <li>
   Heath &amp; Colleague Wellness. Finding the right work-life balance is important. Your wellbeing matters to us. A variety of health benefits and wellness programmes are offered to all our colleagues, globally.
  </li>
  <li>
   Colleague Comfort and Convenience: Benefit from comfortable accommodation, a duty transportation, and duty meals to ensure your work experience is both enjoyable and hassle-free.
  </li>
  <li>
   Competitive Salary and Benefits: We offer a competitive salary and an attractive benefits package, fully aligned with UAE industry standards, to ensure your financial well-being and stability.
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  We&rsquo;re Fans. Are you?
 </strong>
</div>


Chef de Partie - Banquet

Accor

<div><b>Company Description</b><p><br>
&quot;Why work for Accor?</p><p>
We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor&rsquo;s limitless possibilities.<br>
By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/<br>
Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS&quot;</p><p><b>
We are Heartists&reg;</b></p><p>
&ldquo;Heartist&reg;&rdquo; describes both our culture and who we are. Everything we do comes from the heart, and we&rsquo;re experts in what we do. Generous, attentive, and free, we ensure that everyone can come as they are, and feel like they belong. As one big team, we know that only together can we do amazing things!</p><p><b>
 </b>We believe that the world is more welcoming when we&rsquo;re connected. So that we see what we have in common, instead of what sets us apart.</p><p><b>
Life in Movenpick</b></p><p>
The Place to Savour Life- We believe true hospitality is about turning small gestures into heartwarming moments.</p><p>
We enable our guests to Savour the flavor of life, balancing small indulgence with what&rsquo;s good for them- and good for the world.</p><p></p><b><br>
Job Description</b><p><b><br>
The Role</b></p><p>
Under the general guidance and supervision of the Executive Chef, and within the limits of established M&ouml;venpick policies, assists in the overseeing and directing of all aspects of the hot meal production.</p><p><b>
Key Deliverables and Responsibilities</b></p><p><b>
Planning &amp; Organizing:</b></p><ul><li>
The ability to utilize information on forecasts and reports to enable the planning of a smooth uninterrupted operation and service our guests; i.e. food production, purchasing &amp; manpower planning.</li><li>
The ability to make requisitions of all items needed for the next day, with the assistance of the Chef de Cuisine or senior Chef on duty.</li><li>
The ability to prioritise, plan and organise your and your teams daily tasks in order to ensure on time delivery as required.</li></ul><p><b>
Operations:</b></p><ul><li>
The ability to motivate, supervise and be a role model for employees to follow and learn from.</li><li>
The ability to run the day to day operation of any area of the kitchen in the absence of Chef de Cuisine or senior Chef on duty.</li><li>
The ability to taste and season the food appropriately and to ensure it is well presented and of the standard and quality required before serving it to the guest.</li><li>
The ability to distribute work equally to employees and follow up instructions as per hotel standards.</li><li>
The ability to train and develop junior chefs.</li><li>
The ability to expedite the &ldquo;food pass&rdquo; for a la carte restaurants.</li><li>
The ability to communicate and pass on information and confirm the comprehension of information (conduct kitchen briefings) with staff and ensure a smooth uninterrupted operation and service to our guests</li><li>
The ability to discipline and ensure the quality of employee's work in the absence of a senior Chef.</li><li>
The ability to act as a liaison between the Executive Chef, Executive Sous Chef and other senior Chefs and the line employees.</li><li>
The ability to create, prepare and present menu items and specials as well as recipe preparation and cost calculation.</li><li>
Possesses knowledge of basic butchering, portioning, preparation and storage of seafood, fish, pork, beef, chicken and other types of wild game and variety meats.</li><li>
The ability to prepare stocks and sauces, meats and seafood&rsquo;s using traditional Western Food Techniques</li><li>
To report in the kitchen at your station at scheduled times regardless of beginning of shift or returning from meal break</li><li>
The ability to follow instruction and work closely with the senior chef, Executive Sous Chef and Executive Chef.</li><li>
The ability to work as directed on station of assignment under the appropriate Chef de Partie or senior chef.</li><li>
To report in the kitchen at your station at scheduled times regardless of beginning off shift or returning from meal break.</li><li>
To wear uniforms according to M&ouml;venpick standards.</li><li>
The ability to work closely with standard recipes, photos and plate presentations in order to maintain quality standards and presentation in accordance with M&ouml;venpick established guidelines and standards</li><li>
The ability to work neatly and clean; keeping all work areas and refrigerators organized and in accordance with sanitary requirements. &ldquo;First in First Out&rdquo; &amp; &ldquo;If you make the mess, you clean it up&rdquo;</li><li>
The ability to follow HACCP guidelines and municipality regulations at all times.</li><li>
The ability to follow clean as you go policy and keep work area clean at all times.</li><li>
The ability to taste and season the food appropriately and to ensure it is well presented and of the standard and quality required before serving it to the guest.</li><li>
The ability and desire to proactively learn, test and sample (eat) all world cuisines by whatever means possible whether through hotel programs and training or self-taught research and development.</li><li>
The ability to keep waste to a minimum and work in a proactive manner to assist in meeting budgeted food cost levels</li><li>
The ability to maintain a cooperative working relationship with fellow employees</li><li>
The ability to perform other tasks or projects as assigned by hotel management and staff</li><li>
The ability to leave enough mise en place for the next shift and utilize formalized production lists and following a shift-handover SOP</li><li>
The ability to accommodate all food server's requests when possible regarding guest's dietary requirements, personal preference and requests</li><li>
The ability to handle and rotate food according to established procedures.</li><li>
The ability to maintain the work area and equipment in a safe and sanitary manner.</li><li>
The ability to maintain a positive attitude and a professional disposition.</li><li>
The ability to maintain a full line of communication with supervisors and fellow workers and all hotel associates.</li><li>
The ability to prepare and plate items (food orders) received from F&amp;B staff regardless of hand-written or computer printed media in a timely and accurate manner.</li><li>
The ability to work closely with the Chef de Partie or senior chef in preparing mise en place.</li><li>
The ability to check and complete mise en place pars in setting up the station.</li><li>
The ability to turn off all equipment ensuring no safety hazard has been left behind</li><li>
The ability to set up station properly and on time for each service period.</li><li>
The ability to make sure all food is prepared by recipes designated by the Chef de Cuisine or senior chef.</li><li>
The ability to make sure quality and quantity meets our standard.</li><li>
The ability to notify Chef de Cuisine or senior chef of any problems or complaints as when they arise.</li><li>
The ability to not leave your section without doing the final check.</li><li>
The ability to be able to work in another area when needed and take part in cross training when directed.</li><li>
The ability to be able to assist in same day preparation and advance preparation for another station as instructed by the supervisor</li><li>
The ability to all food items for storage must be covered, dated and labelled according established guidelines, standards and checklists.</li><li>
The ability to be able to work unsupervised.</li><li>
The ability to be able to be flexible to the business demands and working hours.</li><li>
The ability to; throughout the working day switch off and clean oven tops, kitchen equipment and work areas as well as all work surfaces.</li><li>
The ability to be able to assist and direct the stewards with the daily cleaning tasks.</li><li>
Breaks and meals, as laid down in the LSOP. 2 x 15 min. and 1 x 30 min. for lunch and dinner, depending on hours of work</li><li>
Follow all kitchen regulations as outlined and directed</li><li>
Swipe in and out has to be done in uniform, not before getting changed.</li></ul><p></p><p><b><br>
Administration:</b></p><ul><li>
The ability to verify that all scheduled staff are present and signed-in.</li><li>
The ability to perform administrative duties (paper work) i.e. food transfers, human resource forms, scheduling and recipes.</li><li>
The ability to communicate with the Executive Chef, Executive Sous Chef or Senior Chef on the performance of all employees and of the work performed.</li><li>
The ability to display an interest in all kitchen and hotel activities and help colleagues when and where ever possible.</li><li>
The ability to respond properly in any hotel emergency or safety situation.</li><li>
The ability to handle and rotate food according to established procedures</li><li>
The ability to be able to come to any and all kitchen meetings whilst on duty or otherwise.</li><li>
The ability to sign acceptance for tools, knives, uniforms etc. and will pay back to the company for any loss or damage of said equipment.</li><li>
Fill out the appropriate log sheets according our standard on a daily base</li><li>
Be aware of accident prevention and help enforce safe work habits &ndash; Zero accidents is our goal.</li><li>
No employee to be on the property after working hours without signed authorisation from a Manager except for meals in the staff cafeteria.</li><li>
Overtime will be approved on business demands by the Chef de Cuisine or Executive Chef.</li><li>
Any violation of the above mentioned rules will be subject to disciplinary action.</li></ul><p><b>
Generic Aspects on Hygiene / Personal Safety / Environment/Confidentiality:</b></p><p>
&sect; Ensure proper care of all equipment and furniture entrusted for Heartists use.</p><p>
&sect; Be well-familiar with the hotel's policies and procedures, well-acquainted with the physical layout of the hotel and its premises and knowledgeable of the hotel's emergency procedures in regard to fire, medical, bomb threat, black-out and evacuation.</p><p>
&sect; Knows the safety regulations and ensures their application &amp; ensures the safety of people and property in the hotel.</p><p>
&sect; Respects and ensures respect of the hotel's commitments to the &quot;Environment Charter&quot; of Planet 21 program (saving energy, recycling, sorting waste etc).</p><p>
&sect; Understands and strictly adhere to the Rules &amp; Regulations established in the Heartists Handbook and the Hotel&rsquo;s policy on Fire, Hygiene, Health and Safety.</p><p>
&sect; Ensure that confidential records and other confidential information are properly safeguarded and are not removed from the office.</p><p>
&sect; Does not disclose any financial information or any other information of the Accor Hotels.</p><p></p><p><b><br>
Our Values</b></p><p>
Our values are our common language, they drive us every day. Embodied in and flowing through our Heartist program, a symbol of our identity and culture, these values are the bedrock that binds us to the Group. They perpetuate and spread -beyond professions, persons, countries and cultures- the sense of hospitality and service, our strength and nourishment of the Group&rsquo;s success worldwide.</p><p><b>
Guest Passion</b></p><p>
We obsess over our customers. Our guests are the driver of our decisions and our actions. We put them first, we care for them. We go the extra mile for them. We enjoy doing it.</p><p><b>
Sustainable Performance</b></p><p>
We believe that hospitality has the power to unlock a better tomorrow. We act for good to support &amp; empower the communities in which we live and protect the planet that you visit.</p><p><b>
Respect</b></p><p>
We are connected with the world, and to others. We enjoy the mix of cultures. We are proud of our differences. We put you first and we value you, whoever you are. We care for the planet.</p><p><b>
Spirit of Conquest</b></p><p>
Our guests are globetrotters, and so are we. We want to be where they want to be. We explore, we initiate, and we develop. We are ambitious for our guests. We make the impossible possible, we have fun doing it.</p><p><b>
Trust</b></p><p>
Hospitality is a team sport, and we&rsquo;re stronger when we trust and support each other. We believe in natural kindness, respect our differences and value all voices. We work as one team, to say what we do, and do what we say.</p><p><b>
Innovation</b></p><p>
We dare to challenge the status quo. We embrace innovation and challenge ourselves to do things better and faster. We take risks, dream the impossible and make it possible.</p><b><br>
Qualifications</b><p><br>
Diploma in Hotel Management</p><p>
Culinary Diploma</p><b><br>
Additional Information</b><p><br>
Prior experience working in International Kitchen<br>
Strong interpersonal and problem solving abilities<br>
Fluency in English, additional languages are a plus</p></div>

Demi Chef De Partie

The First Collection

<div>Overview:
<p>
Join the dedicated team at The First Collection Business Bay, where hospitality meets opportunity in the heart of Dubai's lively Business Bay district. An inviting haven that blends sophistication with down-to-earth charm, The First Collection Business Bay delivers bespoke experiences, placing comfort and ease at the forefront of each guest experience.</p><p>
Featuring 437 stylish guestrooms and suites, The First Collection Business Bay offers the perfect base for business and leisure travellers to explore the City of Dreams. With distinctive dining choices and recreational amenities, such as a fully equipped gym, an inviting spa, and a rooftop pool, our immersive offerings aim to transcend traditional stays. Additionally, guests have exclusive access to Soluna Restaurants and Beach Club on The Palm Jumeirah, making The First Collection Business Bay a dynamic and contemporary part of The First Group's expanding portfolio of upscale lifestyle hotels.</p><p>
As part of our team, you'll be immersed in an environment where sustainability is key, and every day brings new opportunities for growth and development.</p>
Job Description:
<div><b>
Job Summary:</b><br>
As the Chef de Partie, you will be assisting the Senior Chefs to oversee the food preparation of the junior staff under your supervision, ensuring the standard of the recipes and portions in the dishes prepared, with a particular focus on <b>s</b>ushi preparation and presentation. You will ensure that proper storage, cooking, reheating, defrosting and labelling procedures of all food items are followed, adhering to all Company and brand standards and the Dubai Municipality Health and Safety requirements. You will make sure the kitchen is clean, well maintained and organized at all times. The Chef de Partie position requires training of junior chefs and always leading by example, so great multitasking abilities whilst performing regular duties will be expected from you.</div><div></div><div><b><br>
JOB DUTIES</b></div><ul><li><div>
Lead and mentor junior kitchen staff, ensuring high standards and consistency.</div></li><li><div>
Assist Senior Chefs with menu tastings and event planning.</div></li><li><div>
Oversee food preparation, cooking, and presentation to maintain quality, portioning, and plating standards.</div></li><li><div>
Prepare, roll, and present sushi dishes with precision and creativity, ensuring authenticity and quality.</div></li><li><div>
Monitor freshness, slicing, and handling of raw fish and other sushi ingredients to meet food safety standards.</div></li><li><div>
Train and supervise junior chefs, ensuring clear communication and efficiency.</div></li><li><div>
Maintain kitchen cleanliness, hygiene, and food safety compliance.</div></li><li><div>
Manage inventory, report shortages, and check ingredient quality.</div></li><li><div>
Monitor kitchen equipment, report maintenance issues, and ensure proper use of resources.</div></li><li><div>
Uphold company policies, teamwork, and professionalism in all interactions.</div></li><li><div>
Assist with additional kitchen tasks as required.</div></li></ul>
Desired Skill &amp; Expertise:
<div><b>
Desired Skill &amp; Expertise</b></div><ul><li><div>
Experience as a Chef de Partie in a hotel setting is an advantage.</div></li><li><div>
Proven expertise in sushi preparation, rolling, slicing, and presentation.</div></li><li><div>
A strong understanding of cooking techniques and presentation styles.</div></li><li><div>
The ability to lead a team and manage day-to-day kitchen operations.</div></li><li><div>
Expert in food safety &amp; sanitation.</div></li></ul></div>

Chef De Partie - Sushi

<div><b>Company Description</b><p><br>
The iconic <b>Queen Elizabeth II (QE2)</b> is a historic gem and the only floating hotel in Dubai. The hotel features 447 distinctive rooms. A one-of-a-kind entertainment destination, rich in history where the past is relived in the luxury of today. Guest experience is a true British heritage and history with a visit to one of the world's most celebrated ocean liners, now permanently docked in the new marina at Dubai's Port Rashid in the UAE.</p><b><br>
Job Description</b><ul><li><br>
Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant/Banquets.</li><li>Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.</li><li>Coordinates daily tasks with the Sous Chef.</li><li>Responsible to supervise junior chefs or commis.</li><li>Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.</li><li>Ensure that the production, preparation and presentation of food are of the highest quality at all times.</li><li>Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.</li><li>Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.</li><li>Full awareness of all menu items, their recipes, methods of production and presentation standards.</li></ul><b><br>
Qualifications</b><div><b><br>
QUALIFICATIONS &amp; REQUIREMENTS:</b><br>
<ul><li>Reading, writing and oral proficiency in the English language</li><li>Strong leadership, training and motivational skills.</li><li>Strong organizational skills and ability to work in stressful fast paced environment.</li></ul>
<br>
<b>Qualifications</b><br>
<ul><li>Minimum 2 years cooking experience</li></ul></div></div>

Chef de Partie

Marriott International

<div><b>Additional Information</b><br>
<b>Job Number</b>25140471<br>
<b>Job Category</b>Food and Beverage &amp; Culinary<br>
<b>Location</b>Al Maha a Luxury Collection Desert Resort &amp; Spa Dubai, Dubai Desert Conservation Reserve, Dubai, United Arab Emirates, United Arab Emirates, 118887<br>
<b>Schedule</b>Full Time<br>
<b>Located Remotely?</b>N<br>
<b>Position Type</b> Non-Management<p></p><div><div><br>
<p><b>JOB SUMMARY</b></p>
<p>Supervise and coordinate activities of cooks and workers. Determine how food should be presented, and create decorative food displays. Ensure proper portion, arrangement, and food garnish to be served. Monitor the quantity of food that is prepared. Inform Food &amp; Beverage service staff of menu specials and out of stock menu items. Prepare special meals or substitute items. Assist cooks and kitchen staff with various tasks. Provide cooks with needed items. Monitor stock of kitchen supplies and food. Maintain kitchen logs for food safety program and food products. Ensure the quality of the food items and notify manager if a product does not meet specifications.</p>
<p>Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance is clean and professional; maintain confidentiality of proprietary information; protect company assets. Address guests&rsquo; service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.</p>
<p><b>SCOPE / BUSINESS CONTEXT</b></p>
<ul><li>A Full Time position based at Al Maha Desert Resort and Spa, The Luxury Collection.</li>
<li>Number of Direct Reports &ndash; 5-10</li>
<li>Titles of Direct Reports &ndash; DCDP, Commis</li>
</ul><p><b>CANDIDATE PROFILE</b></p>
<p>Experience:</p>
<ul><li>5 Years</li>
</ul><p>Skills and Knowledge</p>
<ul><li>N/A</li>
</ul><p>Education or Certification</p>
<ul><li>N/A</li>
</ul><p><b>SPECIFIC DUTIES</b></p>
<p><i>The following are specific responsibilities and contributions critical to the successful performance of the position:</i></p>
<p><b>General Kitchen</b></p>
<ul><li>Ensure the quality of the food items and notify manager if a product does not meet specifications.</li>
<li>Communicate any assistance needed during busy periods to the Chef to ensure optimum service to guests.</li>
<li>Monitor the quantity of food that is prepared and the portions that are served in to control food waste and ensure that good food is not thrown away.</li>
<li>Check and ensure the correctness of the temperature of appliances and food using thermostats and thermometers, including monitoring freezer systems, such as fans, drains, and doors, for proper operation, and report issues or problems to facility management.</li>
<li>Operate ovens, stoves, grills, microwaves, and fryers to prepare foods.</li>
<li>Report maintenance issues immediately to appropriate personnel (i.e., management or maintenance).</li>
<li>Inform Chef of any excess food items that can be used in daily specials or elsewhere.</li>
<li>Maintain food logs for all food products (e.g., production charts).</li>
</ul><p><b>Sanitation and Maintenance</b></p>
<ul><li>Wash and disinfect kitchen area including tables, tools, knives, and equipment to ensure sanitary conditions and meet the departmental standards, including using sanitizers required by health department.</li>
<li>Set-up and break down work station with required mien place, tools, equipment and supplies, ensuring items are to established specs, ensuring adequate fill of containers, storing items appropriately, and cleaning station as appropriate.</li>
<li>Follow and ensure compliance with sanitation and cleaning procedures and pest control guidelines, reporting pest control issues to appropriate personnel.</li>
</ul><p><b>Food Safety</b></p>
<ul><li>Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption, including disinfecting hands prior to handling food and wearing a hat/hairnet and proper footwear.</li>
<li>Follow and ensure compliance with food safety and handling policies and procedures, such as product rotation, First In-First Out (FIFO); dating, labeling, cleaning, and organizing coolers/freezers/storage areas; and Cold Chain compliance, across all food-related departments and areas.</li>
<li>Prepare all potentially hazardous foods at the correct temperature according to the HACCP guidelines.</li>
<li>Maintain kitchen logs for food safety program compliance (e.g., A1, A2, A3 etc.).</li>
<li>Maintain up-to-date knowledge of company Food Safety Programs within assigned area of responsibility, as well as Dubai Municipality standards.</li>
<li>Follow guidelines and checklists related to PIC (Person in charge)</li>
<li>Support initiatives related to food safety.</li>
<li>Report any guest complaints or other issues related to food safety to the culinary management.</li>
<li>Stocking/Receiving</li>
<li>Monitor stock of kitchen supplies and food to identify needed items and ensure neat and orderly storage, and communicate potential product shortages, or price changes, to supervisor/manager.</li>
</ul><p><b>Kitchen Tools &amp; Equipment</b></p>
<ul><li>Use kitchen tools safely and appropriately, including using appropriate tools to open cartons, boxes, and cans; keeping knives sharpened; using proper knife handling procedures; using correct knives for particular food item or specific task; using dry pads when moving hot material; and engaging all appropriate safety devices prior to operating equipment.</li>
<li>Use measuring tools (for example, scale, measuring cups, measuring spoons) to precisely measure ingredients and portion sizes.</li>
</ul><p><b>Food Preparation</b></p>
<ul><li>Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist, establishing priority items.</li>
<li>Test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.</li>
<li>Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.</li>
<li>Prepare ingredients for cooking, including portioning, chopping, and storing food before use.</li>
<li>Monitor food quality while preparing food and throughout the day utilizing the HACCP forms and production charts.</li>
<li>Wash and peel (if required) fresh fruits and vegetables to prepare them for cooking or consumption.</li>
<li>Assist cooks and kitchen staff with various tasks as needed, and provide cooks with needed items.</li>
<li>Prepare special meals or substitute items, where possible, to satisfy guest requests.</li>
<li>Supervise and coordinate activities of cooks and workers engaged in food preparation.</li>
<li>Determine how food should be presented, and create decorative food displays.</li></ul><br>
<p></p>
</div><p></p><p><i>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.</i></p><p></p><p>
The Luxury Collection Hotels &amp; Resorts, with over 120 properties in more than 35 countries, offers the promise of authentic experiences that evoke lasting, treasured memories. Our more than 100 years of experience, beginning in 1906 under the Italian CIGA brand &ndash; a collection of Europe's most celebrated and iconic properties &ndash; serves as a solid foundation as we continuously evolve to exceed the desires of the luxury traveler.<br>
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From legendary palaces and remote retreats to timeless modern classics, each luxury hotel and resort is a unique and cherished expression of its locale &ndash; a portal to the destination&rsquo;s cultural charms and treasures. If you are someone with an appreciation for evocative storytelling, a keen interest and passion for this destination's heritage, and a desire to deliver genuine, personalized, and anticipatory hospitality, then we invite you on our journey. In joining The Luxury Collection, you join a portfolio of brands with Marriott International. <b>Be</b> where you can do your best work, <b>begin</b> your purpose, <b>belong</b> to an amazing global team, and <b>become</b> the best version of you.</div></div></div><p></p>

Explore 159+ Chef de partie in Room Dining Server Jobs In Dubai this September. Find roles across top companies and apply now to boost your career.

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