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Demi Chef de Partie - Pastry

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Marriott International

20d ago

  • Job
    Full-time
    Junior & Mid Level
  • Hospitality & Retail
  • Dubai

AI generated summary

  • You must ensure timely setup, monitor stock, follow recipes, maintain food quality, comply with hygiene standards, minimize waste, and assist in training junior staff.
  • You will set up your station, manage stock, prepare food per recipes, maintain hygiene, minimize waste, and assist in training junior chefs while ensuring food quality and presentation.

Requirements

  • Set up station properly and on time for each service period and make sure that required mis en place is ready on time.
  • To monitor stock movement and be responsible for ordering on your section.
  • To participate in communicating actively within the department.
  • Make sure all food is prepared by recipes designated by the Sous chef / Chef de cuisine.
  • Report any change of food quality in the preparation to CDP / Sous chef.
  • To ensure knowledge of the products, dishes are maintained and communicated to all involved personnel.
  • Be able to work in another area when needed and take part in cross training when directed.
  • Actively participate to learn, record and transmit our culinary skills and recipes to junior chefs and apprentices.
  • To comply with the chef de cuisine / sous chef by implementing a new menu / dishes and new regulations.
  • Keeps over production and food waste to a minimum, in order to reduce food cost expense.
  • Report any and all deficiencies in maintenance issue, kitchen equipment functionality and quality of food products to chef de partie / Sous chef immediately.
  • In the absence of the Chef de Partie to take over his/her responsibilities.
  • Adhere to all environmental policies and programs as required.
  • Ensure compliance with food handling and sanitation standards within their respective areas.
  • Work together with the Chef de Partie on the challenges, which are highlighted every month in the Hygiene Audit.
  • Proper storage of food.
  • FIFO (First in first out).
  • Make sure that all Standards and Procedures are in place and followed.
  • Temperature control.
  • Dating and labelling of food items.
  • Receiving of food, making sure that everything is according to standard.
  • Maintain decoration that is made out of food.
  • Apply with the personal and grooming standards of the hotel.
  • Cleaning and Sanitation of the kitchen.
  • Overtime will be approved on business demands by the Sous Chef/Chef de Cuisine.
  • Any violation of the above mentioned rules will be subject to disciplinary action.

Responsibilities

  • Set up station properly and on time for each service period and make sure that required mis en place is ready on time.
  • To monitor stock movement and be responsible for ordering on your section.
  • To participate in communicating actively within the department.
  • Make sure all food is prepared by recipes designated by the Sous chef / Chef de cuisine.
  • Report any change of food quality in the preparation to CDP / Sous chef.
  • To ensure knowledge of the products, dishes are maintained and communicated to all involved personnel.
  • Be able to work in another area when needed and take part in cross training when directed.
  • Actively participate to learn, record and transmit our culinary skills and recipes to junior chefs and apprentices.
  • To comply with the chef de cuisine / sous chef by implementing a new menu / dishes and new regulations.
  • Keeps over production and food waste to a minimum, in order to reduce food cost expense.
  • Report any and all deficiencies in maintenance issue, kitchen equipment functionality and quality of food products to chef de partie / Sous chef immediately.
  • In the absence of the Chef de Partie to take over his/her responsibilities.
  • Adhere to all environmental policies and programs as required.
  • Ensure compliance with food handling and sanitation standards within their respective areas.
  • Work together with the Chef de Partie on the challenges, which are highlighted every month in the Hygiene Audit.
  • Proper storage of food.
  • FIFO (First in first out).
  • Make sure that all Standards and Procedures are in place and followed.
  • Temperature control.
  • Dating and labelling of food items.
  • Receiving of food, making sure that everything is according to standard.
  • Maintain decoration that is made out of food.
  • Apply with the personal and grooming standards of the hotel.
  • Cleaning and Sanitation of the kitchen.
  • Overtime will be approved on business demands by the Sous Chef/Chef de Cuisine.
  • Any violation of the above mentioned rules will be subject to disciplinary action.
  • 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 & 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.

FAQs

Is this position suitable for remote work?

No, this position is not suitable for remote work; it requires in-person presence at the JW Marriott Marquis Hotel Dubai.

What is the job title for this position?

The job title is Demi Chef de Partie - Pastry.

What benefits are offered for this position?

Benefits include a competitive salary, accommodation, meals on duty, transportation, world-class training and development, recognition programs, discounted accommodation and dining, medical and life insurance, and unlimited career opportunities.

What are the primary responsibilities of the Demi Chef de Partie?

Primary responsibilities include preparing food according to recipes, ensuring proper food handling and sanitation, monitoring stock movement, maintaining food logs, and assisting in training junior chefs and apprentices.

What are the working hours for this position?

The schedule for this position is full-time, but specific working hours may vary based on the hotel’s operational needs.

Is there a focus on career development in this role?

Yes, there are numerous learning opportunities and a strong emphasis on promoting associates within the company as soon as opportunities arise.

What culinary skills are important for this role?

Important culinary skills include knowledge of recipes, food preparation standards, proper storage procedures, and an understanding of food safety regulations.

Are there opportunities for cross-training in other areas?

Yes, the role requires flexibility to work in different areas as needed and participate in cross-training directed by the Sous Chef.

Do I need to report maintenance issues or equipment functionality problems?

Yes, any deficiencies in maintenance issues or kitchen equipment functionality should be reported immediately to the Chef de Partie or Sous Chef.

What is emphasized regarding food waste management?

The role emphasizes keeping overproduction and food waste to a minimum in order to reduce food cost expenses.

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Marriott International

Travel & Leisure
Industry
10,001+
Employees
1927
Founded Year

Mission & Purpose

Marriott International, Inc. is based in Bethesda, Maryland, USA, and encompasses a portfolio of nearly 8,300 properties under 30 leading brands spanning 138 countries and territories. Its heritage can be traced to a root beer stand opened in Washington, D.C., in 1927 by J. Willard and Alice S. Marriott. 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. Community Guidelines: We reserve the right to remove without any notice content that we determine in our sole discretion is offensive or illegal, contains personally identifiable information, trademarks or copyrights belonging to a third party, advertises a third party’s products or services, or is otherwise inappropriate. Application Tips: We encourage job seekers to protect themselves from email and recruiting scams. Please note: 1) We do not accept applications via email or fax; 2) We never ask for money as part of the application process; 3) We only contact job applicants from approved email domains.

Benefits

  • Travel Perks & Benefits

    We encourage you to explore the world around you, so we offer generous hotel and food discounts at thousands of our global properties. What a way to travel! We look after our associates, which is why we also have a comprehensive and competitive benefits program.

  • Recognition & Rewards

    Marriott recognizes success and commitment. We honor and encourage leadership and exceptional service. We also give bonuses for successful referrals and we reward long service. We believe hard work should be acknowledged.

  • Growth Opportunities

    Marriott believes in a career that flourishes with you. We also believe that wider experiences often provide a more enriching experience. We offer professional development, mentoring and training to help you get to where you want to go.