Chef de Partie - Villa Toscana Kitchen

Additional Information Job Number 26127369 Job Category Food and Beverage & Culinary Location Nation Tower, Corniche, P.O. Box 60476, Abu dhabi, United Arab EmiratesVIEW ON MAP Schedule Full Time Located Remotely? N Position Type Non-Management Start Your Journey With Us From the very first opening of the St. Regis New York, St. Regis has stood as a symbol of uncompromising elegance and bespoke service. As the original house of luxury, St. Regis continues to redefine modern luxury through great service. The St. Regis Abu Dhabi merges authentic Arabian hospitality with more than a hundred years of bespoke St. Regis tradition. Crafted for modern connoisseurs who desire exceptional experiences, The St. Regis Abu Dhabi is the social epicenter for royalty, discerning travelers and luminaries in the art of living. The hotel comprises of 283 elegantly appointed guest rooms including 55 suites, most of which boast breathtaking views of the Arabian Gulf and Abu Dhabi city, including the extraordinary Abu Dhabi Suite – the highest suspended suite in the world, connecting the two Nation Towers. The St. Regis is part of Marriott International, a brand leader, offering the most powerful portfolio in the industry, our more than 30 leading brands and nearly 9,100 properties in 142 countries and territories give people more ways to connect, experience and expand their world. At the heart of The St. Regis, our exceptional staff whom we address as "Hosts," are the ultimate luxury ambassadors, dedicated to providing our guests with an exquisite stay and unforgettable experiences. Pursue your passion and grow your expertise at Abu Dhabi’s best address—The St. Regis Abu Dhabi, the house of luxury who is awarded with the prestigious Forbes Travel Guide 5-Star Rating. POSITION PURPOSE Effectively monitor the daily operations of the respective outlet, including provide support and guidance to fellow outlet Chef de Cuisine, Sous Chef and Junior Sous Chef to ensure success and effective operation ending in a positive guest experience. ESSENTIAL FUNCTIONS: • Ability to create recipes and support material, ie, recipe cards, descriptions, and pictures, and to read and visualize same. • Ability to do food complete food inventory for food ordering through BSS. • To be fully aware of all menu item, their recipes, method of production and presentation standards. • Carry out close liaison with all section of the kitchen in order to ensure smooth and efficient service. • Assume duties of Sous Chef or Junior Sous Chef in his/her absence. • Demonstrate initiative at all times. • Lead and support the junior members of the team. • Strong desire to improve on skills and knowledge • Ability to produce own work in accordance with a deadline. • Seek own solutions to the minor obstacles that occur from time to time. • To project a pleasant and positive professional image to all contacts at all the times. • Daily data collection and reporting of issues as they arise. • Review the daily production sheets with Junior Sous chef or Sous Chef when the first is not present. • Prepares, and when required, delegates the production of the necessary food items in accordance with standards in a timely & efficient fashion to ensure that there is no interruption to guests service • Actively participates in training of culinary skill to junior talent and apprentices • Adhere to standardized recipes and specifications in order to maintain consistency and ensure all standards are met • Keeps workstation clean and organized including, but no limited to, fridges, freezers, counter tops and stove tops. • Ensures that station opening and closing procedures are carried out to standard. • Keep over-production and food waste to a minimum, ensures proper rotation, labelling and storing of food in order to reduce food cost expenses • Operate all kitchen equipment and conduct them with safety in mind at all the times. • Ensures that all the food products are handled, stored, prepared and served safely in accordance with hotel and government food safety guidelines. Preferred Qualification Related Work Experience: At least 2 years of related work experience in a luxury hotel. Supervisory Experience: Supervisory experience. At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law. Combining timeless glamour with a vanguard spirit, St. Regis Hotels & Resorts is committed to delivering exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world. Beginning with the debut of The St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as our signature Butler Service. We invite you to explore careers at St. Regis. In joining St. Regis, 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. Show more Show less

Preferred Qualification: Related Work Experience: At least 2 years of related work experience in a luxury hotel. Supervisory Experience: Supervisory experience.

Effectively monitor the daily operations of the respective outlet, including provide support and guidance to fellow outlet Chef de Cuisine, Sous Chef and Junior Sous Chef to ensure success and effective operation ending in a positive guest experience. Essential functions include: creating recipes and supporting materials; conducting full food inventory for ordering; knowing all menu items, recipes, production methods, and presentation standards; coordinating with all kitchen sections for smooth service; assuming duties of Sous Chef or Junior Sous Chef in absence; leading and training junior team members; maintaining deadlines; data collection and reporting; reviewing daily production sheets; preparing and delegating production of food items to meet standards and timely service; participating in culinary training; adhering to standardized recipes; keeping workstation clean and organized; ensuring station opening/closing procedures; minimizing over-production and food waste with proper labeling and storage; operating kitchen equipment safely; handling, storing, preparing, and serving food safely according to hotel and government guidelines.