Demi Chef de Partie - Pastry Kitchen

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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 9100 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 Dhabis best addressThe St. Regis Abu Dhabi the house of luxury who is awarded with the prestigious Forbes Travel Guide 5-Star Rating.

Job Requirement:

• 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 chef de partie 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 chef de partie 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 work station 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.
• Report any and all deficiencies in kitchen equipment functionality and quality of food products to chef de partie or sous chef in a timely fashion.
• Run the section with great confident with great sense of urgency

SPECIFIC JOB KNOWLEDGE SKILLS AND ABILITIES

Must be proficient in writing speaking in English.

Education

Post graduate and basic Apprenticeship

Experience:

Minimum of 1 or 2 years in a similar position in a high volume internationally recognized luxury hotel chain or food and beverage establishment.