Job Number 180024GK
Job Category Food and Beverage & Culinary
Location JW Marriott Marquis Hotel Dubai
Position Type Non-Management/Hourly
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Marriott International portfolio of brands includes both JW Marriott and Marriott Hotels.
JW Marriott is part of Marriott International’s luxury portfolio and consists of more than 80 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you’re happy, our guests will be happy. It’s as simple as that. Our hotels offer a work experience unlike any other, where you’ll be part of a community and enjoy a true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can really pursue your passions in a luxury environment. Treating guests exceptionally starts with the way we take care of our associates. That’s The JW Treatment™.
The Demi Chef de Partie is responsible to assist the CDP to prepare and make the required food as per the expectations of excellence, to demonstrate and help to maintain the high level of service that consistently exceeds the expectations of our guests.
Minimum 4 years of culinary experience.
The following are specific responsibilities and contributions critical to the successful performance of the position:
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.
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.