Junior Commis Chef – Luxury Hotel Kitchen

St. Regis Hotels & Resorts; Abu Dhabi; On-site; AED 67,000 - 112,000; Full time

Job summary

The St. Regis Abu Dhabi, located at Nation Tower, Corniche, Abu Dhabi, invites a skilled chef de partie to join our luxury kitchen. This non-management, full-time role requires leadership in daily production and adherence to our high standards, with focus on consistency and safety.

Ideal candidates have at least 2 years of luxury-hotel experience with sushi background. We offer a premium hospitality environment and opportunities to grow within Marriott International’s luxury portfolio.

Qualifications

• Prepares and delegates the production of necessary food items in accordance with standards to ensure no interruption to guest service
• Actively participates in training of culinary skill to junior talent and apprentices
• Adhere to standardized recipes and specifications to maintain consistency and ensure all standards are met
• Keeps work station clean and organized including fridges, freezers, counters 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 to reduce food cost expenses
• Operate all kitchen equipment with safety in mind at all times
• Ensures that all food products are handled, stored, prepared and served safely in accordance with hotel and government guidelines
• Report any deficiencies in kitchen equipment functionality and quality of food products in a timely fashion
• Compliance with all safety regulations of assigned tasks, and a clean and safe working environment with active participation in the hotel health and safety program
• Adhere to environment policies and programs as required
• Make sure to log all information in the kitchen log book
• Briefing with talent on new happenings and follow up
• Monitor delivery and delegate to arrange accordingly
• Cleaning schedule to follow
• Always do the line check
• Kitchen log book to be filled out
• Run the section with great confidence and sense of urgency

Responsibilities

• 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.
• Compliance with all safety regulations of assigned tasks, and ensure a clean and safe working environment with active participation in the hotel health and safety program .
• Adhere to all environment policies and programs as required.
• Other reasonable duties as required.
• Make sure to log all information in the kitchen log book.
• Briefing with talent on new happenings and follow up.
• Monitor delivery and delegate to arrange accordingly.
• Cleaning schedule to follow.
• Always do the line check.
• Kitchen log book to be filled out.
• Run the section with great confident and sense of urgency.

Job description

The St. Regis Abu Dhabi, located at Nation Tower, Corniche, Abu Dhabi, invites a skilled chef de partie to join our luxury kitchen. This non-management, full-time role requires leadership in daily production and adherence to our high standards, with focus on consistency and safety.

Ideal candidates have at least 2 years of luxury-hotel experience with sushi background. We offer a premium hospitality environment and opportunities to grow within Marriott International’s luxury portfolio.