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Marriott Sr. Chef de Partie - Baba Kitchen – Westin Mina Seyahi in Dubai, United Arab Emirates

Job Number 20060933

Job Category Food and Beverage & Culinary

Location The Westin Dubai Mina Seyahi Beach Resort & Marina, Al Sufouh, Dubai, United Arab Emirates, United Arab Emirates VIEW ON MAP

Brand Westin Hotels & Resorts

Schedule Full-time

Relocation? No

Position Type Non-Management/Hourly

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Marriott International is the world’s leading global hospitality company, with more brands, more hotels and more opportunities for associates to grow and succeed. With 5,700 properties, you’ll find us in your neighborhood and in more than 110 countries across the globe. Learn about our 30 hotel brands at Find Your World.™

The Westin Dubai MinaSeyahi Beach Resort & Marina Peaceful retreat settled on Jumeirah Beach, the resort offers the perfect destination for the entire family to unwind and recharge with a breath-taking array of recreation activities, and close proximity to major Dubai local attractions. Featuring exceptional views over the Arabian Gulf, our impressive neoclassical architecture fills our five-star luxury beach resort in Dubai with charm and inspiration.

BABA , by offering both the traditional cuts of meat you would expect, and dishes cooked on our original Turkish grill, will not be your usual steakhouse. With an elegant yet cozy interior, a stunning terrace with an outdoor bar, a fully open kitchen and chef’s table, BABA will allow you to share dinner with your family, friends and colleagues in a modern lounge atmosphere created by curated music, bespoke cocktails and amazing food cooked by our Turkish Chefs.

Job responsibilitieswill include, but not limited to the following:

  • Total knowledge & understanding of Food PreparationStandard & Procedure.

  • Take part in the setting and evolving the standards andprocedures

  • Responsible for hygiene standards with the StewardCoordinators, in all kitchens, store room, refrigerators and work areas.

  • Responsible for the personal hygiene and groomingstandards of the kitchen staff.

  • To work closely with the chef de cuisine on thedevelopment of food cost and quality control procedures.

  • To ensure that these control procedures are carried outconsistently

  • Assist with the costing and pricing of menus and otherfood services having taken into consideration the profit margins lined outin the hotel budgets.

  • Make sure that all the Equipment and fixtures aremaintained well and reports any faults and damage.

  • Be familiar with H.A.C.C.P and other municipality’sprocedure and requirement, to carries out proper training and control ofH.A.C.C.P procedures.

  • Responsible for the quality of all food prepared in thekitchen he supervises.

  • He constantly inspects taste, temperature and visualappeal. He makes sure that all dishes are uniform and that establishedportion sizes are adhered to.

  • Develop and test new dishes and products

  • To examine goods for quality and quantity.

  • Controls with the Chefs that the Cooks follow standardrecipes and methods of preparation

  • Handle and store stock according to stock controlprocedures.

  • To be responsible for the daily market lists andpurchasing for his/her outlet with the conjunction of the Purchasing Manager;he assures the best quality for the best price.

  • Make sure that the quality of the product received andthe production are then extreme freshness and up to standard of therestaurant requirement.

  • Be aware of duty of care, and adhere to occupationalhealth and safety legislation, policies and procedures.

  • Initiate action to correct a hazardous situation andnotify supervisor’s managers of potential hazards and dangers.

  • Manage staff training and development up to the chef decuisine standard.

  • Deal effectively with guests and workplace colleaguesfrom a variety cultures.

To move into thisposition you should have

  • Minimum 2 years’ experience as chef de partie and totalof 5 years’ experience

  • In depth knowledge and experience in Turkish ColdMezze, Kebab, Pide and Lahmacun.

  • 5 star hotels experience is a must.

  • Knowledge in multi food style operations with livecooking counters (Grill and Mezze).

  • Culinary /Hospitality Graduate or equivalentqualification or equivalent hands on experience in high end restaurants/hotels.

  • Good command of the English Language.

  • Preference for candidates who have HACCPcertified.

  • Must have experience in a busy operations with a largebrigade of chefs with multi-culture.

  • A good interaction skill with guest.

  • Flexible to work Split shifts, straight shifts, indoor/outdoor, however successful candidates may be required to work additionalhours to meet the demand of our business and the clients

  • Confident, outgoing, creative and quality focused.

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.