Demi Chef - Pastry & Bakery

Additional Information Job Number 26089990 Job Category Food and Beverage & Culinary Location Dubai Desert Conservation Reserve, Dubai, United Arab Emirates, United Arab Emirates, 118887VIEW ON MAP Schedule Full Time Located Remotely? N Position Type Non-Management START YOUR JOURNEY WITH US Can you imagine waking up to the sound of silence where the horizon stretches endlessly and the desert whispers stories of centuries past? Welcome to Al Maha, a Luxury Collection Desert Resort & Spa, a timeless sanctuary hidden among the rolling dunes of the Dubai Desert Conservation Reserve. Here, every sunrise paints the sands in gold, and every moment invites you to slow down and reconnect with nature, with purpose, and with yourself. Among lush palm groves and desert wildlife, our 42 private pool villas offer a world apart, a place where luxury feels natural and authenticity breathes in every detail, from handcrafted interiors to views that blur the line between sky and earth. Our story is one of heritage, passion, and belonging, and now, it could be yours too. Join a team that brings the spirit of Arabia to life, crafting experiences as unforgettable as the desert itself. Love What You Do Even More At Marriott, we believe exceptional guest experiences begin with how we treat our associates. At Al Maha, you’ll become part of a close-knit family that values passion, purpose, and pride in what we do. We’re looking for talented and dedicated individuals to join our team, and in return, we offer you the following: • A career with limitless horizons, from the golden dunes of Al Maha to over 8,000 Marriott hotels worldwide, where new opportunities await. • Professional growth and mentorship guided by some of the region’s most accomplished hoteliers. • Competitive salary and benefits, including on-property accommodation and full-board meals. • Exclusive Marriott privileges, discounted stays and dining, plus special rates for friends and family. • Comprehensive medical and life insurance coverage. • All the tools, resources, and support you need to excel every day. OUR EXPECTATIONS FROM THE ROLE: 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. SCOPE / BUSINESS CONTEXT • A Full Time position based at Al Maha Desert Resort and Spa, The Luxury Collection. • Number of Direct Reports –1-5 • Titles of Direct Reports – Commis 1 / Commis 2 / Commis 3 / Apprentice CANDIDATE PROFILE Experience • Minimum 4 years of culinary experience. Skills and Knowledge • N/A Education or Certification • N/A SPECIFIC DUTIES 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. • 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. 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. The Luxury Collection Hotels & Resorts, with over 120 properties in more than 35 countries, offers the promise of authentic experiences that evoke lasting, treasured memories. Our more than 100 years of experience, beginning in 1906 under the Italian CIGA brand – a collection of Europe's most celebrated and iconic properties – serves as a solid foundation as we continuously evolve to exceed the desires of the luxury traveler. From legendary palaces and remote retreats to timeless modern classics, each luxury hotel and resort is a unique and cherished expression of its locale – a portal to the destination’s cultural charms and treasures. If you are someone with an appreciation for evocative storytelling, a keen interest and passion for this destination's heritage, and a desire to deliver genuine, personalized, and anticipatory hospitality, then we invite you on our journey. In joining The Luxury Collection, 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.

Minimum 4 years of culinary experience.

Set up station properly and on time for each service period and ensure required mise en place is ready on time. Monitor stock movement and be responsible for ordering on your section. Participate in communicating actively within the department. Ensure all food is prepared according to recipes designated by the Sous Chef / Chef de Cuisine. Report any change of food quality in preparation to CDP / Sous Chef. Ensure knowledge of products and dishes is maintained and communicated to all involved personnel. Be able to work in another area when needed and participate in cross training when directed. Actively participate to learn, record and transmit culinary skills and recipes to junior chefs and apprentices. Comply with the chef de cuisine / sous chef by implementing a new menu / dishes and new regulations. Keep over production and food waste to a minimum to reduce food cost expense. Report deficiencies in maintenance, kitchen equipment functionality, and quality of food products to the chef de partie / Sous chef immediately. In the absence of the Chef de Partie, take over responsibilities. Adhere to environmental policies and programs. Ensure compliance with food handling and sanitation standards. Work with the Chef de Partie on monthly hygiene audit challenges. Proper storage of food and FIFO (First in first out). Ensure all Standards and Procedures are in place and followed. Temperature control. Dating and labeling of food items. Receiving of food to ensure everything is according to standard. Maintain edible decorations. Apply hotel personal and grooming standards. Cleaning and sanitation of the kitchen. Overtime approved on business demands by the Sous Chef / Chef de Cuisine. Violations subject to disciplinary action.