waiter/waitress

barista

chef de partie

commis 3

commis i

demi chef

Atlantis the Royal

<div></div><div><div>Demi Chef de Partie, Gastronomy 
(16885)</div> 
<div></div>
<div>
At Atlantis, we exist to bring the extraordinary to every holiday and experience through connection, empowerment, precision, care and warmth. Inspired by the majesty and mystery of the ocean, Atlantis resorts are unique destinations full of life, wonder and surprise, where we seek to exceed our guests&rsquo; expectations at every possible turn.</div><div> 
Atlantis, The Royal will forever change the landscape of Dubai. Crafted by the world&rsquo;s leading designers, architects and artists, this iconic destination will offer extraordinary stays, dining, attractions and entertainment. The world is yet to experience anything like it. With a sense of exhilaration and discovery, we create unforgettable memories by providing guests the opportunity to discover an extraordinary world filled with thrilling adventures. Whether we are designing a couple&rsquo;s retreat or serving the extraordinary in one of our award-winning celebrity chef restaurants, we approach everything with imagination to spark a sense of courage, inspiration and innovation. This is not simply our job, it&rsquo;s our passion.</div><div></div><div> 
About the role</div> 
<div></div>
<div>
Are you passionate about the culinary world? Do you thrive working in a fast-paced, multi-cultural environment learning from Talented Chefs? Do you relish the opportunity to use your creativity and innovation? Does this sound like you? If you&rsquo;re a talented Demi Chef de Partie ready to take on the challenge, we&rsquo;d love to hear from you!</div> 
<div></div>
<div>
About You</div> 
<div></div>
<div>
The ideal candidate will have 1-2 years of experience in a similar role with a proven track record of working in an international luxury hotel. The successful candidate must possess excellent communication skills, be a team player, manage multiple tasks and have confidence in dealing with a diverse set of clienteles.</div>
<div>
As a Demi Chef de Partie, you will manage and organize the mise en place for your respective section, always producing the highest food quality. As a perfectionist in the kitchen, you will assist the Chef de Cuisine to lead, manage, and organize all kitchen requirements to the highest standards following health and safety operating procedures. In addition to this, you will also have the opportunity to support Chef de Partie and Sous Chef in creating exciting new dishes and recipes.</div> 
<div></div>
<div>
Ideally, we&rsquo;d love you to have a Diploma in Culinary or 2-3 years&rsquo; experience in a similar role, preferably within a all day dining restaurant. The successful candidate must have good communication skills, be creative and passionate about cooking, and hold a health and safety certification.</div> 
<div></div>
<div>
Atlantis Dubai is an iconic entertainment destination comprised of two world-class resorts; Atlantis, The Palm and Atlantis, The Royal; offering an unbeatable opportunity for you to grow and develop in your career.</div>
<div>
Join a team that is adventurous, creative, warm-hearted and extroverted. 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></div>

Demi Chef de Partie, Gastronomy

Independent food company

<div>Driven by a passion for creating unique home-grown food concepts, The Independent Food Company is a UAE-based hospitality group behind the region's most beloved brands - SALT, Parker's, Somewhere, Public, Kumo, and Shalwa. Each concept is a testament to our commitment to innovative experiences, community connection, and high standards of service.
We are seeking an experienced DCDP (Demi Chef de Partie) to join our talented back-of-house teams. In this role, you will:
<ul><li>Assist in the preparation of high-quality dishes.</li></ul>
<ul><li>Support the kitchen team in daily operations.</li><li>Contribute to the consistent delivery of outstanding culinary experiences.</li></ul>
Cuisine: Italian
Location: Dubai
If you're passionate about food and ready to grow with a dynamic hospitality group, we'd love to hear from you!
Apply with your CV.</div>

Demi Chef De Partie - Italian Cuisine

Accor

<div>Company Description 
&quot;Why work for Accor?
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. 
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/ 
Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS&quot;
We are Heartists&reg;
&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!
 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.
Life in Movenpick
The Place to Savour Life- We believe true hospitality is about turning small gestures into heartwarming moments.
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. 
Job Description 
The Role
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.
Key Deliverables and Responsibilities
Planning &amp; Organizing:<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>
Operations:<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> 
Administration:<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>
Generic Aspects on Hygiene / Personal Safety / Environment/Confidentiality:
&sect; Ensure proper care of all equipment and furniture entrusted for Heartists use.
&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.
&sect; Knows the safety regulations and ensures their application &amp; ensures the safety of people and property in the hotel.
&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).
&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.
&sect; Ensure that confidential records and other confidential information are properly safeguarded and are not removed from the office.
&sect; Does not disclose any financial information or any other information of the Accor Hotels. 
Our Values
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.
Guest Passion
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.
Sustainable Performance
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.
Respect
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.
Spirit of Conquest
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.
Trust
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.
Innovation
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. 
Qualifications 
Diploma in Hotel Management
Culinary Diploma 
Additional Information 
Prior experience working in International Kitchen 
Strong interpersonal and problem solving abilities 
Fluency in English, additional languages are a plus</div>

Demi Chef De Partie

Sofitel

<div>Company Description 
Discover the warm hospitality of Sofitel Dubai The Palm, a luxurious 5-star beachfront resort nested on the East Crescent of the renowned Palm Jumeirah.
Nestled amongst lush greenery on the idyllic shores of the Arabian Gulf, Sofitel Dubai The Palm offers a tropical and relaxing sanctuary, only a short distance away from the vibrant, buzzing metropolis of Dubai.
With touches of French elegance interlaced throughout the resort, we invite guests to enjoy an environment &ldquo;Where life lives&rdquo; and indulge in excellence.
The resort comprises of 360 contemporary guest rooms and suites, 182 serviced apartments, 4 ultra-luxury villas, Sofitel Spa with L&rsquo;Occitane, Fitness Centre, Kids Club and offers a large variety of dining options with 7 restaurants, 5 bars, and lounges. 
Job Description 
<ul><li>
Ensure consistent quality in the preparation, cooking, and presentation of all food in accordance with hotel recipes and standards.</li><li>
Conduct daily checks of all mise en place to meet required quality standards.</li><li>
Continuously strive to enhance food preparation techniques and presentation.</li><li>
Maintain up-to-date knowledge of all menu items, daily specials, and ongoing promotions.</li><li>
Follow proper product rotation procedures in all chillers to minimize wastage and spoilage.</li><li>
Assist with the receipt, inspection, and storage of deliveries.</li><li>
Support kitchen colleagues by reinforcing standards and expectations.</li><li>
Actively participate in daily shift briefings; contribute ideas, suggestions, and feedback.</li><li>
Communicate regularly with team members to relay guest feedback and service insights.</li><li>
Enhance personal culinary skills by learning from senior chefs and taking initiative in daily tasks.</li><li>
Assist in training and mentoring junior chefs to uphold kitchen standards.</li><li>
Uphold the highest hygiene, health, and safety standards, ensuring cleanliness and proper maintenance of all work areas, utensils, and equipment.</li><li>
Adhere to all kitchen policies, procedures, service standards, and food safety regulations.</li><li>
Consistently deliver professional, friendly, and proactive service while supporting fellow colleagues.</li><li>
Perform other duties as assigned by the Chef de Partie or Sous Chef.</li></ul> 

Qualifications 
<ul><li>
Diploma or Certification from a recognized culinary school is required.</li><li>
Minimum of 2 years&rsquo; culinary experience in all areas of a luxury hotel kitchen.</li><li>
Strong customer service orientation with excellent teamwork, interpersonal, communication, multitasking, organizational, and problem-solving skills.</li><li>
Reliable, accountable, energetic, creative, and adaptable in a dynamic kitchen environment.</li><li>
Ability to work efficiently and cohesively within a team, even under pressure in a fast-paced, multicultural setting.</li><li>
Basic computer literacy; proficiency in Microsoft Office is considered an asset.</li></ul></div>

Demi Chef De Partie - Maui

Marriott International

<div>Additional Information 
Job Number25143168 
Job CategoryFood and Beverage &amp; Culinary 
LocationW Dubai - The Palm, West 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>

Demi Chef de Partie - Olivino Kitchen

<div>Additional Information 
Job Number25143678 
Job CategoryFood and Beverage &amp; Culinary 
LocationJW Marriott Marquis Hotel Dubai, Sheikh Zayed Road, Business Bay, Dubai, United Arab Emirates, United Arab Emirates, 121000 
ScheduleFull Time 
Located Remotely?N 
Position Type Non-Management<div> 
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&reg;, 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:<ul>
<li>An amazing career opportunity to not just work with us but open opportunities worldwide with our extensive portfolio of hotels.</li>
<li>Learning opportunities with some of the best professionals the region has to offer.</li>
<li>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.</li>
<li>A competitive salary with excellent benefits which include accommodation, meals on duty, Transportation, and:
<ul><li>World class training and development, including leadership development.</li>
<li>Recognition programs.</li>
<li>Discounted accommodation in over 8,000 hotels all over the world. Yes, 8,000!</li>
<li>Discounted food &amp; drink in all our restaurants and bars.</li>
<li>Discounts for your friends and family.</li>
<li>Unlimited career opportunities (Internationally and locally)</li>
<li>Medical and Life insurance</li>
</ul></li><li>Amazing support to ensure you have all the tools you require to complete your day-to-day tasks.</li></ul>
OUR EXPECTATIONS FROM THE ROLE:<ul>
<li>Set up station properly and on time for each service period and make sure that required mis en place is ready on time.</li>
<li>To monitor stock movement and be responsible for ordering on your section.</li>
<li>To participate in communicating actively within the department.</li>
<li>Make sure all food is prepared by recipes designated by the Sous chef / Chef de cuisine.</li>
<li>Report any change of food quality in the preparation to CDP / Sous chef.</li>
<li>To ensure knowledge of the products, dishes are maintained and communicated to all involved personnel.</li>
<li>Be able to work in another area when needed and take part in cross training when directed.</li>
<li>Actively participate to learn, record and transmit our culinary skills and recipes to junior chefs and apprentices.</li>
<li>To comply with the chef de cuisine / sous chef by implementing a new menu / dishes and new regulations.</li>
<li>Keeps over production and food waste to a minimum, in order to reduce food cost expense.</li>
<li>Report any and all deficiencies in maintenance issue, kitchen equipment functionality and quality of food products to chef de partie / Sous chef immediately.</li>
<li>In the absence of the Chef de Partie to take over his/her responsibilities.</li>
<li>Adhere to all environmental policies and programs as required.</li>
<li>Ensure compliance with food handling and sanitation standards within their respective areas.</li>
<li>Work together with the Chef de Partie on the challenges, which are highlighted every month in the Hygiene Audit.</li>
<li>Proper storage of food.</li>
<li>FIFO (First in first out).</li>
<li>Make sure that all Standards and Procedures are in place and followed.</li>
<li>Temperature control.</li>
<li>Dating and labelling of food items.</li>
<li>Receiving of food, making sure that everything is according to standard.</li>
<li>Maintain decoration that is made out of food.</li>
<li>Apply with the personal and grooming standards of the hotel.</li>
<li>Cleaning and Sanitation of the kitchen.</li>
<li>Overtime will be approved on business demands by the Sous Chef/Chef de Cuisine.</li>
 <li>Any violation of the above mentioned rules will be subject to disciplinary action.</li></ul> 
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.
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.
Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of &ldquo;Wonderful Hospitality. Always.&rdquo; by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that&rsquo;s synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. 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. 
<div>
</div><div>JW Marriott is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you&rsquo;re happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand&rsquo;s namesake and company founder, J.Willard Marriott. Our hotels offer a work experience unlike any other, where you&rsquo;ll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. That&rsquo;s The JW Treatment&trade;. In joining JW Marriott, 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></div>

Demi Chef de Partie - Pastry

<div>Additional Information 
Job Number25143821 
Job CategoryFood and Beverage &amp; Culinary 
LocationThe Westin Dubai Mina Seyahi Beach Resort &amp; Marina, Dubai Marina, Dubai, United Arab Emirates, United Arab Emirates 
ScheduleFull Time 
Located Remotely?N 
Position Type Non-Management<div><div> 
POSITION SUMMARY 
Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Operate ovens, stoves, grills, microwaves, and fryers. Test foods to determine if they have been cooked sufficiently. Monitor food quality while preparing food. Set-up and break down work station. Serve food in proper portions onto proper receptacles. Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food. 
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. 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 or for an entire work shift. 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: High school diploma or G.E.D. equivalent.
Related Work Experience: At least 1 year 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.
At Westin, we are committed to empowering guests to regain control and enhance their well-being when they need it most while traveling, ensuring they can be the best version of themselves. To achieve the brand mission of becoming the preeminent wellness brand in hospitality, we need passionate and engaged associates to bring the brand&rsquo;s unique programming to life. We want our associates to embrace their own well-being practices both on and off property. You are the ideal Westin candidate if you are passionate; you are active and take pride in how you maintain your well-being; you are optimistic; you are adventurous. Be where you can do your best work, begin your purpose, belong to an amazing globalteam, and become the best version of you.</div></div>

Demi Chef De Partie - Mina's Kitchen

Explore 73+ Demi chef in Dubai this September. Find roles across top companies and apply now to boost your career.