Marriott Junior Sous Chef - Moroccan in Abu Dhabi, United Arab Emirates
Job Number 20060908
Job Category Food and Beverage & Culinary
Location Al Wathba, a Luxury Collection Desert Resort & Spa, Abu Dhabi, Al Wathba District, 50 KM South East, Abu Dhabi, United Arab Emirates, United Arab Emirates VIEW ON MAP
Brand The Luxury Collection
Position Type Non-Management/Hourly
Start Your Journey With Us
Deep within the desert landscape lies Al Wathba, a Luxury Collection Desert Resort & Spa, Abu Dhabi - an intimate retreat suffused with natural beauty and serene tranquility. With a distinct Spa as the hallmark of the hotel experience, guests can rebalance their equilibrium and embark on an individual wellness journey. Inspired by classical dwellings, the boutique resort’s 103 guest rooms and villas feature timeless local details, traditional artwork, and Arabesque accessories, alongside a range of dining destinations showcasing the dunes to panoramic perfection. Step away from it all into an exclusive natural environment, with the space to reconnect and the freedom to lose yourself.
Supervise and coordinate activities of cooks and workers. Determine how food should be presented and create decorative food displays. Ensure proper portion, arrangement, and food garnish to be served. Monitor the quantity of food that is prepared. Inform Food & Beverage service staff of menu specials and out of stock menu items. Prepare special meals or substitute items. Assist cooks and kitchen staff with various tasks. Provide cooks with needed items. Monitor stock of kitchen supplies and food. Maintain kitchen logs for food safety program and food products. Ensure the quality of the food items and notify manager if a product does not meet specifications
Education : Degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major
Experience: 1-year experience as Jr. Sous Chef or 3 years’ experience as Chef de Partie in 5 Star Hotel
Middle East experience preferred
Arabic Speaker is required
EFST Certification required
Supervises the work of the kitchen staff on a specific shift to ensure food preparation, organization and presentation standards are followed.
Ensures that kitchen equipment is in proper working order and issues maintenance request for its repair.
Trains staff in accordance to planned training programs and corrects production errors & methods.
Maintains waste to a minimum and determines that portion control is followed to ensure that the required food cost percentage is obtained.
Initiates and participates in creative selling, merchandising, decoration and presentation ideas. Assists in obtaining, creating & devising new dishes with their respective recipes.
Liaises with the Stewarding department to ensure that a high standard of cleanliness is maintained in the kitchen, its fixture and equipment.
Learns the hotels fire, safety, health and hygiene regulations and how to operate the kitchen firefighting
Maintains the work attendance records for the kitchen staff.
Determines the quality of the supplies for the kitchen with the Head Chef.
Ensures that refrigerators, walk in chillers and walk in freezers in the kitchen are clean and properly arranged.
Attends departmental meetings and briefings as and when scheduled.
Attends training sessions as and when scheduled.
Responsible for the efficient day to day operation in the assigned outlet kitchen, including food preparation cooking, presentation, supervision, training and storage.
In connection with the Head Chef, suggests disciplinary actions relating to all kitchens & stewarding staff.
Ensuring Culinary Standards and Responsibilities are Met
Maintains food handling and sanitation standards.
Performs all duties of Culinary and related kitchen area employees in high demand times.
Overseas production and preparation of culinary items.
Ensures employees keep their work areas clean and sanitary.
Works with Restaurant and Banquet departments to coordinate service and timing of events and meals.
Complies with loss prevention policies and procedures.
Strives to improve service performance.
Communicates areas in need of attention to staff and follows up to ensure follow through.
Leads shifts while personally preparing food items and executing requests based on required specifications.
Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
Supervises and coordinates activities of cooks and workers engaged in food preparation.
Checks the quality of raw and cooked food products to ensure that standards are met.
Assists in determining how food should be presented and creates decorative food displays.
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.
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