| Job Location | Abu Dhabi - United Arab Emirates |
| Education | Any Graduation. |
| Salary | Not Mentioned |
| Industry | Hotels / Hospitality |
| Functional Area | Not Mentioned |
Main Responsibilities?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.
Keyskills :
Chef de Partie - Pastry
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