Marriott Chef de Partie - Pastry in Abu Dhabi, United Arab Emirates
Job Number 19104323
Job Category Food and Beverage & Culinary
Location The St. Regis Abu Dhabi, Nation Tower, Abu Dhabi, United Arab Emirates, United Arab Emirates VIEW ON MAP
Brand St. Regis Hotels & Resorts
Position Type Non-Management/Hourly
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The St. Regis brand first established luxury hospitality more than 110 years ago, with the opening of the St. Regis New York. From the moment John Jacob Astor IV opened the doors of his Beaux-Arts masterpiece on New York’s Fifth Avenue, St. Regis has stood as a symbol of uncompromising elegance and bespoke service. Today, with more than 40 of the best addresses around the world, St. Regis is a place where trends are born, boundaries are broken and guests can simply live exquisite. We invite you to explore careers at St. Regis.
Opened on the 15th of August 2013 and with an unparalleled address at the heart of the spectacular Abu Dhabi Corniche, The St. Regis Abu Dhabi provides easy access to everything that this incredible city has to offer. In the heart of the business and cultural districts the hotel is a short distance from the magnificent Abu Dhabi Mosque, the city's many shopping malls, golf courses, museums and major attractions, including the incredible Formula One Grand Prix circuit and Ferrari World on Yas Island. The hotel comprises 283 fabulously appointed guest rooms including 55 suites, most of which have incredible views of both the Arabian Gulf and the city of Abu Dhabi, the one of a kind Bridge suite between the two Nation Towers is quite simply breathtaking. Each room and suite are serviced by the celebrated St Regis Butlers who will provide ever-present yet unobtrusive attention to detail, while attending to each request with discreet precision.
Among the hotels vast array of amenities are outstanding food and beverage venues including our signature day to night restaurant, Terrace on The Corniche, with the finest flavors from the region and our warm Villa Toscana, true tastes of central Italy. The Nation Riviera Beach Club attached to the hotel and accessible via a tunnel under the Corniche offers guests a magnificent stretch of private beach and outstanding leisure facilities.
Ability to create recipes recipes and supportmaterial, ie, recipe cards, descriptions, and pictures, and to read andvisualize same.
Ability to do food complete food inventory forfood ordering through Adaco.
To be fully aware of all menu item, theirrecipes, method of production and presentation standards.
Carry out close liaison with all section ofthe kitchen in order to ensure smooth and efficient service.
Assume duties of Sous Chef or Junior Sous Chefin his/her absence.
Demonstrate initiative at all times.
Lead and support the junior members of theteam.
Strong desire to improve on skills andknowledge
Ability to produce own work in accordance witha deadline.
Seek own solutions to the minor obstacles thatoccur from time to time.
To project a pleasant and positiveprofessional image to all contacts at all the times.
Daily data collection and reporting of issuesas they arise.
Review the daily production sheets with JuniorSous chef or Sous Chef when the first is not present.
Prepares, and when required, delegates theproduction of the necessary food items in accordance with standards in a timely& efficient fashion to ensure that there is no interruption to guestsservice
Actively participates in training of culinaryskill to junior talent and apprentices
Adhere to standardized recipes andspecifications in order to maintain consistency and ensure all standards aremet
Keeps work station clean and organizedincluding, but no limited to, fridges, freezers, counter tops and stove tops.
Ensures that station opening and closingprocedures are carried out to standard.
Keep over-production and food waste to aminimum, ensures proper rotation, labelling and storing of food in order toreduce food cost expenses
Operate all kitchen equipment and conduct themwith safety in mind at all the times.
Ensures that all the food products arehandled, stored, prepared and served safely in accordance with hotel andgovernment food safety guidelines.
Report any and all deficiencies in kitchenequipment functionality and quality of food products to junior sous or souschef in a timely fashion.
Compliance with all safety regulations ofassigned tasks, and ensure a clean and safe working environment with activeparticipation in the hotel health and safety program.
Adhere to all environment policies andprograms as required.
Other reasonable dutiesas required.
Marriott International is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Marriott International does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws.
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