chef kitchen manager

One&Only One Za’abeel

<div>Sous Chef, Culinara - One&amp;Only One Za'abeel
 
(20363) 
At One&amp;Only, we exist to create joy for our guests through anticipation, creativity, precision, empathy and warmth. We tailor every aspect of our guests&rsquo; stay to bring their dreams and desires to life. With an atmosphere that&rsquo;s chic but wonderfully unstuffy&trade;, and a team who are meticulous but warm, we seek to exceed our guests&rsquo; expectations at every possible turn. 
 
Behold the dawn of a new, all-encompassing resort experience in Dubai &ndash; One&amp;Only One Za&rsquo;abeel. A vibrant hub for business, a magnetic stage for entertainment, and a haven for inner-city wellness, this new Dubai resort will be more than a trailblazing icon of the skyline, and it will be an utterly unrivalled urban oasis. With abundant knowledge and generosity, we anticipate our guest&rsquo;s every need and surpass expectations. Whether we are designing the perfect family day out or arranging a romantic private dinner, we approach everything with imagination to spark a sense of playfulness, discovery and adventure. This is not simply our job, it&rsquo;s our passion. 
<div><h3 class="jobSectionHeader">About the Role</h3>
As Sous Chef, International Kitchen, you will play a key role in supporting the Chef de Cuisine in leading the day-to-day culinary operations of a busy and diverse kitchen. You will be responsible for ensuring the highest standards of food quality, presentation, and consistency across a wide range of international cuisines, delivering exceptional dining experiences for guests from around the world.
In this role, you will oversee kitchen operations during service, supervise and mentor the culinary team, and ensure compliance with food safety, hygiene, and brand standards. You will assist with menu planning, recipe development, stock management, and cost control while driving operational efficiency and culinary excellence. Working in a fast-paced environment, you will bring creativity, organization, and strong leadership to every aspect of the kitchen.
<h3 class="jobSectionHeader">About You</h3>
The ideal candidate is a passionate and talented culinary professional with experience as a Sous Chef or an experienced Junior Sous Chef within a luxury hotel, resort, or high-volume international dining operation. You possess a strong foundation in international cuisine, with the ability to execute a variety of culinary styles while maintaining consistency and quality.
You are a hands-on leader who thrives in a dynamic environment and enjoys developing and motivating a multicultural team. With excellent organizational and communication skills, you can effectively manage multiple priorities, ensure smooth kitchen operations, and maintain high standards under pressure. A strong understanding of food cost management, menu engineering, and HACCP principles is essential, along with a genuine passion for hospitality, innovation, and creating memorable guest experiences. 
</div>Our brand is expanding faster than ever before. We are investing in the growth of our company, and that means we are committed to investing in you. Join a team that is open-hearted, intuitive, generous, and spontaneous in spirit. We believe in making our guests happy beyond anything they have ever imagined. We wow them at every turn and create memories that will last a lifetime. You will be at the heart of this vision, to constantly innovate to deliver Amazing Experiences and Everlasting Memories.</div>

Sous Chef, Culinara - One&Only One Za'abeel

<div>Company Description 
SO/ Ras Al Khaimah is part of a coveted collection of hotels rooted in the world of fashion, commanding attention with it&rsquo;s avant-garde design and creative approach to the world of luxury. This is a place where we celebrate brilliant individuals &ndash; you, our SO/ Icons. Welcome to your invite to the Front Row, a place where self-expression and experience count in equal measure. 
Job Description<ul><li> 
Kitchen Support: Oversee kitchen activities and staff.</li><li>Quality Control: Maintain high food quality and consistency.</li><li>Inventory: Manage kitchen inventory and supplies.</li><li>Compliance: Adhere to hygiene and food safety regulations.</li></ul> 
Qualifications 
Skills:<ul><li> Culinary diploma or equivalent.</li><li>Previous experience as Sous Chef.</li><li>Leadership and organizational skills.</li><li>Previous experience specialized in Asian Cuisine (Sushi)</li></ul> 
Working Conditions:<ul><li>Full-time position</li><li>Rotational shifts including weekends and holidays</li></ul></div>

Sous Chef

One & Only Resorts

<div>Sous Chef - Casea 101
 
(15238) 
At One&amp;Only, we exist to create joy for our guests through anticipation, creativity, precision, empathy and warmth. We tailor every aspect of our guests&rsquo; stay to bring their dreams and desires to life. With an atmosphere that&rsquo;s chic but wonderfully unstuffy&trade;, and a team who are meticulous but warm, we seek to exceed our guests&rsquo; expectations at every possible turn. 
 
Glistening on a private apex of Palm Island, One&amp;Only The Palm is an intimate beach-front retreat where the wonders of modern Dubai meet the charms of old Arabia. With abundant knowledge and generosity, we anticipate our guest&rsquo;s every need and surpass expectations. Whether we are designing the perfect family day out or arranging a romantic private dinner, we approach everything with imagination to spark a sense of playfulness, discovery and adventure. This is not simply our job, it&rsquo;s our passion. 
With stunning resorts located across the globe and exciting expansion planned, Kerzner International currently has a fantastic opportunity for a Sous Chef to join the culinary team at the One&amp;Only The Palm Resort in Dubai. 
With the global growth of our brands, you will be an integral part of the Resort&rsquo;s success and your role will be to assist the Chef De Cuisine to lead, manages and organizes all requirements to the highest standards and in accordance with the standard operating procedures as implemented by Director of Culinary. Ensure proper hygiene and sanitation in the workplace under his jurisdiction, adequate stocks of food supply, inter&ndash;department coordination and training. Carry full responsibility of the operating equipment including its inventory levels. Ensure to always maintain the resort food cost and enforce the set service standard procedures by directing, supervising and motivating staff to perform to the highest level of service. Communicate with the guests and share feedback with the chef in charge and the management. 
Key Roles and Responsibilities: 
<ul><li>To ensure that the quality levels of kitchen production and presentation is maintained at its highest level at all times.</li>
<li>To ensure that the kitchen and working areas are thoroughly clean at all times.</li>
<li>To ensure that all mise- en place is correctly prepared prior to commencing of service.</li>
<li>To demonstrate excellent product knowledge of all food and special functions held at the resort.</li>
<li>To participate in the service of any special functions or events organized by the resort.</li>
<li>To coordinates functions and activities with the F&amp;B department.</li>
<li>To establishes and maintains smooth work relationships in the kitchen.</li>
<li>To ensure the outlet food cost is always maintained.</li>
<li>To conduct regular checks on all food products for any expired item.</li>
<li>To ensure all food products are labeled according to requirement.</li>
<li>To ensure that equipment is cleaned, when necessary or according to their schedules.</li>
<li>To supervise the undertaking of physical asset inventories in scheduled month.</li>
<li>To maintain and create a working environment that reflects a sense of place.</li>
<li>When driving resort&rsquo;s buggies, all rules and regulations are always followed.</li>
<li>To be involved in the organizing and coordinating of special functions and events.</li>
<li>To continuously train and motivate all subordinates to ensure resorts standards are maintained.</li>
<li>To assist supervisors in generating work schedules for kitchen personnel, according to forecasted demand requirements.</li>
<li>To delegate responsibilities to staff and ensure tasks are completed in a timely manner.</li>
<li>To handle any guest&rsquo;s complaint in a professional manner, as per resort&rsquo;s Policy &amp; Procedure (service recovery).</li>
<li>To ensure that disciplinary actions are taken, when necessary, according to the resort&rsquo;s policies.</li>
<li>To perform any additional or special duties, as directed by a superior.</li>
<li>To maintain the highest level of personal hygiene and grooming, as per standard.
</li><li>To practice proper telephone etiquette with colleagues and resort guests.</li>
<li>To attend all training carried out by the Training Department.</li>
<li>To ensure that all channels of communication are respected, and information is disseminated to the correct receivers.</li>
<li>To ensure excellent communication and working relationships with colleagues are maintained and contribute to the team spirit.</li>
<li>To ensure that a safe, hygienically fit working environment is always maintained and reports any concerns or faults immediately to the immediate supervisor.</li>
<li>To remain updated on all resort happenings, including guests in-house, arrivals and departures, as well as daily events.</li>
<li>To exhibit an outstanding knowledge of the One&amp;Only Resort.</li>
<li>To understand and apply the resort&rsquo;s Policies &amp; Procedures, including during emergency situations.</li>
<li>To conduct a monthly communication meeting.</li>
<li>To conduct a daily briefing prior to service.</li>
<li>To ensure maintenance work is completed, in a timely and professional manner.</li>
<li>To ensure all fixed assets are well maintained.
</li><li>To demonstrate knowledge and interest in the goals and objectives of the One&amp;Only brand.</li> 
</ul>A suitable candidate will directly report to the Executive Chef - Casea 101 and should have a minimum of 2-3 years&rsquo; experience in an upscale 5* hotel/resort environment. Strong culinary knowledge is a must and preferably with a strong authentic Italian cuisine background. Should have excellent personal and interpersonal skills, flexible and dynamic team player. Should be able to build strong relationships with high profile and diverse clientele. Should be able to provide the highest standard of service to our guests. Excellent communication in English language is required and an additional language will be highly regarded. 
At One&amp;Only creating JOY is at the forefront of everything we do. If you are the one to make every detail count &amp; are bold to go beyond the obvious in every task assigned with positive energy &amp; have the passion to make it happen, then we are looking for you. 
Please apply directly through this website and submit your most recent CV which includes a recent ID picture of you. Applications that does not meet the requirements will not be considered.
We Thank You for your interest at Kerzner &ndash; The One&amp;Only Resorts. Please note that only shortlisted candidates will be contacted. 
Our brand is expanding faster than ever before. We are investing in the growth of our company, and that means we are committed to investing in you. Join a team that is open-hearted, intuitive, generous, and spontaneous in spirit. We believe in making our guests happy beyond anything they have ever imagined. We wow them at every turn and create memories that will last a lifetime. You will be at the heart of this vision, to constantly innovate to deliver Amazing Experiences and Everlasting Memories.</div>

Sous Chef - Casea 101

Hotel Equities

<div>Hotel Equities, a multi-award-winning hotel development and hospitality management company, is currently searching for a remarkable Sous Chef for the Hilton Chicago/Oak Lawn Il. 
Job Purpose:
Plan and manage the kitchen staff in the procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. 
Qualifications and Requirements:
High School diploma /Secondary qualification or equivalent.
Experience with Marriott, Hilton, IHG, Wyndham or Hyatt processes and standards.<ul><li>
Position is responsible for long and short term planning and day-to-day operations of the kitchen and related areas. Recommends menu and procedural changes. Recommends the budget and manages food and labor costs within approved budget constraints. Performs all essential functions while adhering to all SOP's and future food programs to ensure a consistent, quality product.</li><li>
Manage Human Resources in the kitchen in order to attract, retain and motivate the employees while providing a safe environment; hire, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communication vehicles and discipline and terminate as appropriate.</li><li>
Plan and manage the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost effective manner.</li><li>
Monitor and control the maintenance/sanitation of kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.</li><li>
Develop, recommend, implement and manage the department's budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet/exceed management/budget objectives.</li><li>
Develop and implement menus and back-up (use records, production lists, pars, training, etc.) within corporate guidelines to continually improve revenues and profit margins while maintaining quality.</li><li>
Analyze Banquet Event Orders, plan and coordinate the functions with the catering staff to ensure events meet/exceed customer expectations.</li><li>
Monitor and control maintenance/sanitation of the kitchen and equipment to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.</li><li>
Assist in the creation and planning of menus and implement changes to continue to attract business.</li><li>
Perform special projects and other responsibilities as assigned. Participate in task forces and committees as required.</li><li>
Prepare all food items according to standard recipes and as specified on guest check and following company and brand standards, to ensure consistency of product and achieve high guest satisfaction.</li><li>
Prepare daily requisitions for supplies and food items for production.</li><li>
Visually inspect, select, and use only food items of the highest standard in the preparation of all menu items.</li><li>
Check and control the proper storage of product and check portion control, to maintain qualify product.</li><li>
Keep all refrigeration, equipment, and storage and working areas in clean, working condition in order to comply with health department regulations.</li><li>
Good working knowledge of accepted standards of sanitation.</li><li>
Knowledge of operating all kitchen equipment (stoves, ovens, broilers, slicers, steamers, kettles, etc)</li><li>
Must have knowledge of food and beverage preparation and service.</li><li>
Promptly report all maintenance issues</li><li>
Properly receive and store food and other deliveries</li><li>
Consult with upper kitchen management on a daily basis as well as with other departments that are directly related to the Food &amp; Beverage Department.</li><li>
Participate in long range planning.</li><li>
Participate, support and make recommendations for ongoing hotel programs with continues improvement in networking.</li><li>
Participate in physical inventories</li><li>
Guest Relations</li><li>
Be readily available/ approachable for all guests.</li><li>
Take proactive approaches when dealing with guest concerns. Follow property specific second effort and recovery plan.</li><li>
Extend professionalism and courtesy to guests at all times.</li><li>
Adhere to all applicable Company Standard Operating Procedures.</li><li>
Be an enthusiastic, helpful and positive member of the team</li><li>
Be professional, responsible and mature in conduct and behavior</li><li>
Be understanding of, encouraging to and friendly with all co-workers</li><li>
Be self-motivated and use time wisely</li><li>
Maintain open line of communications with each department</li><li>
Communicate pertinent information</li><li>
Respond positively to new ideas</li><li>
Openly accept critical/developmental feedback</li><li>
Maintain effective communication through the use of meetings, memorandums</li><li>
Be available to help other departments in emergency situations</li><li>
Perform other assignments as directed by supervisor.</li><li>
Adhere to all work rules, procedures and policies established by the company including, but not limited to those contained in the associate handbook.</li><li>
Safety and Security Skills</li><li>
Properly handle and account for keys</li><li>
Be knowledgeable of policies regarding emergency procedures, lost and found items and security concerns.</li></ul>
This job requires the ability to perform the following:<ul><li>
Must be able to speak, read, write and understand the primary language(s) used in the workplace.</li><li>
Must be able to read and write to facilitate the communication process.</li><li>
Requires good communication skills, both verbal and written.</li><li>
Must possess basic computational ability.</li><li>
Ability to read recipes and follow their instructions.</li><li>
Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices.</li><li>
Ability to create appropriate buffet displays up to 5-6 feet in height and the ability to set up, maintain and breakdown same.</li><li>
Most work tasks are performed indoors. Temperature is moderate and controlled by hotel</li><li>
environmental systems; however, must be able to work in extreme temperatures like freezers (-10 degrees F) and kitchens (+110 degrees F), possible for one hour or more.</li><li>
Must be able to stand and exert well-paced mobility for up to 4 hours in length.</li><li>
Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen. Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery to include slickers, buffalo chopper, grinders, mixers, and other kitchen related equipment.</li><li>
Ability to create, builds, handle, and dismantle displays up to 8 feet high, including ice carvings.</li><li>
The worker is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level.</li><li>
Must be able to exert well-paced ability in a limited space and to reach other locations of the hotel on a timely basis.</li><li>
Must be able to bend, stoop, squat and lift up to 50 lbs. on a regular and continuing basis; must be able to stretch to fulfill cleaning/inspection tasks.</li><li>
Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.</li><li>
Must be able to lift trays of food or food items weighing p to 30 lbs. on a regular and continuing basis.</li><li>
 Must be able to push and pull carts and equipment weighing up to 250 lbs. regularly.</li><li>
Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing,</li><li>
listening and hearing ability and visual acuity.</li><li>
Talking and hearing occur continuously in the process of communicating with guests, supervisors and co-workers.</li><li>
Vision occurs continuously with the most common visual functions being those of near vision and depth perception.</li><li>
 Requires manual dexterity to use and operate all necessary equipment.</li><li>
 Requires finger dexterity to be able to operate office equipment.</li><li>
 Ability to obtain and/or maintain any government required licenses, certificates or permits.</li></ul>
Other:<ul><li>
Being passionate about people and service.</li><li>
Strong communication skills are essential when interacting with guests and employees.</li><li>
Reading and writing abilities are used often when completing paperwork, logging issues/complaints/requests/ information updates, etc.</li><li>
Basic math skills are used frequently when handling cash or credit.</li><li>
Problem-solving, reasoning, motivating, and training abilities are often used.</li><li>
Have the ability to work a flexible schedule including nights, weekends and/or holidays</li></ul><ul><li> 
Salary-$60,000 to $65,000 depending on experience and qualifications. 
Insurance: Medical, dental, vision insurance available for full-time employees and their families; Short-term and Long-term Disability Insurance; Supplemental Life Insurance; and Flexible Savings Account
Retirement: After 6 months of employment, employees are eligible to enroll for 401k with up to a 5% company match
Paid Time Off: Vacation Time - 80 hours on your first 3 years of service;
Paid Holidays: New Year&rsquo;s Day, Memorial Day, Independence Day, Labor Day, Thanksgiving, and Christmas Day
Other benefits: Career Growth Opportunities/ Manager Training Program, Reduced Room Rates throughout the portfolio, Third Party Perks (Movie Tickets, Attractions, Other), Cell phone allowance, Access to our Talent team to help you reach your career goals.</li></ul></div>

Sous Chef-Hilton Chicago/Oak Lawn Il

Opaa Food Management, Inc.

<div><h3 class="jobSectionHeader">Position Summary</h3>
The Kitchen Manager is responsible for directing the day-to-day operation of the kitchen to ensure Opaa! standards are met and maintained, and the kitchen is compliant with all safety and health regulations. 
Opaa! Food Management, Inc. operates across 10 states. Our pay rates vary depending on state and position. Please apply, and a Hiring Manager will discuss pay with you in more detail.<h3 class="jobSectionHeader"> 
Functions of the Job</h3><h4 class="jobSectionHeader">
Essential Functions Production</h4><ul><li>
Monitor food and food preparation to maintain quality standards for preparation, presentation, and sanitation.</li><li>
Promote customer service by investigating and resolving food quality and service complaints.</li><li>
Coordinate the preparation and daily transportation of meals going to all satellite buildings, where applicable.</li></ul><h4 class="jobSectionHeader">
Supervisory</h4><ul><li>
Conduct daily safety and production meeting with kitchen staff.</li><li>
Demonstrate and promote Opaas Core Values of Act in the Best Interest of the Students, Schools, and Communities We Serve, Be Honest, Have a Passion to Serve Others, and Commit to Continuous Improvement. Report concerns to the DNS immediately.</li><li>
Supervise kitchen staff in all areas of production. Delegate workflow and inform DNS immediately of any personnel issues.</li><li>
Train, cross-train and certify all kitchen job stations. Be prepared to perform any kitchen function, as required.</li><li>
Ensure overall cleanliness and organization of the kitchen and storage areas.</li></ul><h4 class="jobSectionHeader">
Compliance</h4><ul><li>
Maintain compliance with Opaa! recipes and menu plans. Obtain approval for menu changes from the DNS at least 24 hours in advance.</li><li>
Maintain strict compliance with the Opaa! Food Management, Inc. Timekeeping Policy. Report discrepancies to DNS immediately.</li><li>
Submit all hours worked by clocking in and out in ADP or by submitting an edit sheet for any missing time.</li><li>
Maintain compliance with all HACCP processes and procedures.</li><li>
Maintain compliance with HHFKA and CACFP Meal Patterns.</li><li>
Maintain compliance with all Opaa! safety processes and procedures, worker and health safety regulations, and State and Local Health Department requirements. Report unsafe working conditions and safety incidents in a timely manner.</li></ul><h4 class="jobSectionHeader">
Administrative</h4><ul><li>
Coordinate and submit food and supply orders to Boss.</li><li>
Ensure production records are complete and accurate daily, per student grade groups.</li><li>
Oversee, take commercial/commodity physical inventory count, and input into Boss. Ensure First In First Out (FIFO) standards in storage.</li><li>
Ensure all product is properly received, counted, and discrepancies from the vendor invoice are noted on the receiving document. The invoice to be approved the day it is received.</li><li>
Enter participation counts into Boss daily.</li><li>
Ensure accurate and timely completion of all required logs.</li><li>
Perform daily tray counts and reconcile them with the district report. Ensure all meals are reimbursable.</li><li>
Maintain open lines of communication with the building principal. Conduct a weekly update meeting.</li><li>
Conduct Daily Dish meetings. Organize and use the production board to plan and monitor the flow of service.</li><li>
Attend and actively participate in all weekly Kitchen Manager meetings with DNS.</li><li>
All other duties as assigned by Opaa! Food Management.</li></ul><h3 class="jobSectionHeader"> 
Physical/Visual Activities or Demands</h3>
Physical/visual activities or demands that are commonly associated with the performance of the functions of this job.<ul><li>
While performing the duties of this job, the employee is frequently required to stand, walk, sit, squat, climb, balance, kneel, crawl, push, pull, grasp, feel, taste, smell, talk, hear, and reach with hands and arms.</li><li>
The employee must exert over 60 pounds of force occasionally and/or be able to frequently lift, carry, push, pull, or otherwise move objects up to 25 pounds.</li><li>
Specific vision abilities required by this job include concentrated attention, depth perception, ability to bring objects into sharp focus, color vision.</li></ul><h3 class="jobSectionHeader"> 
Working Conditions</h3>
Working conditions commonly associated with the performance of the functions of this job.<ul><li>
Inside and outside working conditions.</li><li>
Frequently works around moving mechanical parts and is frequently exposed to wet and/or humid conditions and extreme heat.</li><li>
Occasionally exposed to toxic or caustic chemicals and extreme cold.</li><li>
The noise level is usually loud.</li></ul><h3 class="jobSectionHeader"> 
Position Qualifications</h3>
Education:
High School Diploma, GED, or Relevant Experience Required
Language Skills:
Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to customers, clients and other employees of the organization.
Mathematical Skills:
Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, commons fractions and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.
Reasoning Ability:
Ability to apply commonsense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations.
Machines, Tools, Equipment and Work Aids:
Dishwasher, Steamer/Kettle, Mixer, Oven, Stove, Fryers, Slicer, Thermometers, Gauges, Knives, Box Cutters, Meal Counting Software, Desktop PCs, Calculator, Telephone, Fax, Scanner, Copier, Printer.<h4 class="jobSectionHeader">
License(s)/Certification(s) Required: Serve Safe Certification; Additional certifications may vary by state</h4> 
Opaa! is committed to creating a diverse environment and is proud to be an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, gender identity or expression, sexual orientation, national origin, genetics, disability, age, or veteran status. 
 
Brand: Opaa!
 
Address: 601 Blakeley Avenue Rush Springs, OK - 73082
 
Property Description: OK0029 - Rush Springs Public Schools
 
Property Number: OK0029</div>

Kitchen Manager

Marriott International

<div>Additional Information 
Job Number26089979 
Job CategoryFood and Beverage &amp; Culinary 
LocationWest Crescent, Dubai, United Arab Emirates, United Arab Emirates 
ScheduleFull Time 
Located Remotely?N 
Position Type Non-Management 
<div><div>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 &amp; 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. 
Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. 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 are clean and professional; maintain confidentiality of proprietary information; protect company assets. Anticipate and 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. 
PREFERRED QUALIFICATION
Education: Technical, Trade, or Vocational School Degree.
Related Work Experience: At least 3 years of related work experience.
Supervisory Experience: No supervisory experience.
License or Certification: None 
</div><div></div>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.
W Hotels&rsquo; mission is to Ignite Curiosity, Expand Worlds. We are a place to experience life. We&rsquo;re here to open doors and open minds. We are constantly inspired by new faces and new experiences. A tuned-in, up-for-anything spirit is at our core and has made us renowned for reinventing the norms of luxury around the globe. Whatever/Whenever is our culture and service philosophy that brings our guests&rsquo; passions to life. If you are original, innovative, and always looking towards the future of what&rsquo;s possible, welcome to W Hotels. In joining W 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.</div></div>

Chef de Partie - Oliwino Kitchen

DUBAI INTERNATIONAL HOTEL

Job Summary:As a Demi Chef de Partie, you will play a crucial role in the kitchen, assisting the Chef de Partie and Sous Chef in preparing and presenting high-quality dishes. You will be responsible for a specific section of the kitchen, ensuring the highest standards of food preparation, cleanliness, and organization are maintained. This position offers an excellent opportunity for growth and development in the culinary field.Key Responsibilities:<ul><li>Assist in the preparation of ingredients, sauces, and mise en place for your designated kitchen section, ensuring that all items are prepared to the highest standards</li><li>Execute cooking tasks according to recipes and standards set by the Chef de Partie and Sous Chef, ensuring the consistent quality and presentation of dishes.</li><li>Maintain a clean and organized work station, including proper storage and labeling of ingredients, regular cleaning, and sanitizing of equipment and work surfaces</li><li>Ensure that all dishes leaving your section are of the highest quality, properly cooked, and well-presented.</li><li>Collaborate with other members of the kitchen team to ensure smooth and efficient service, assisting in plating and coordinating orders during busy periods.</li><li>Contribute ideas and suggestions for menu improvements, new dishes, and special promotions to enhance the culinary offerings.</li><li>Strictly follow all food safety, hygiene, and sanitation guidelines, including HACCP principles, to maintain a safe and clean kitchen environment.</li><li>Assist in training and mentoring junior kitchen staff, ensuring they understand and follow the kitchen's standards and procedures.</li><li>Assist in monitoring and controlling food inventory levels, informing the Chef de Partie or Sous Chef of any shortages or excesses.</li></ul>Qualifications:<ul><li>Proven experience working as a Commis Chef or Demi Chef de Partie in a reputable kitchen.</li><li>Culinary school diploma or equivalent culinary certification is preferred.</li><li>Strong knowledge of food preparation techniques and culinary terminology.</li><li>Ability to work effectively in a fast-paced, high-pressure environment.</li><li>Excellent teamwork and communication skills.</li><li>Attention to detail and a commitment to maintaining high-quality standards.</li><li>Knowledge of food safety and sanitation regulations.</li></ul>Supervision of staff<ul><li>Undertake the responsibilities of the Chef de Partie in his absence.</li><li>Conduct on-the-job training for junior staff.</li><li>Uphold a warm and friendly working environment.</li></ul>Knowledge, Skills and Behavioral Characteristics:<ul><li>Secondary education completed.</li><li>Three years&rsquo; experience in food preparation and demonstration cooking.</li><li>Demonstrated ability to work in a team environment with minimum supervision and direction</li><li>Good working skills in Hot section of kitchen, with good knowledge of various international cuisines.</li><li>Basic food hygiene certified.</li><li>Similar experience of 1-2 years working in a reputed 4/5-star hotel or catering company.</li><li>Hotel Graduate/ Diploma holder.</li><li>Be able to read, write and speak in English language.</li><li>Can work for buffet, A la carte and bulk production.</li><li>Can manage to multitask at the same time.</li></ul>Cuisine:<ul><li>Asian and Western</li></ul>Job Type: Full-time

Demi Chef de Partie

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