Luxury Hotel Pastry Chef de Partie

Tanqeeb; Abu Dhabi; On-site; AED 120,000 - 180,000; Full time

Job summary

Marriott International’s Luxury Collection in Abu Dhabi is seeking a Sous Chef Assistant to contribute to the quality, consistency, and production of culinary operations. You will lead staff, manage food-related functions, and work with the team to elevate guest satisfaction while maintaining budget and sanitation standards.

You will train and develop the kitchen staff, supervise shift operations, ensure compliance with safety regulations, and assist in menu development and daily line-ups to

Qualifications

• High school diploma or GED with 4 years experience in culinary, food and beverage, or related area.
• Or 2-year degree in Culinary Arts, Hotel and Restaurant Management, or related major with 2 years experience in culinary, food and beverage, or related area.

Responsibilities

• Supervises the preparation and production of all hot or cold food items for buffet and a la carte menu to ensure recipes and specifications are met.
• Supervises kitchen shift operations and ensures compliance with Food & Beverage policies, standards and procedures.
• Maintains food preparation handling and correct storage standards.
• Recognizes superior quality products, presentations and flavor.
• Plans and manages food quantities and plating requirements for the operation.
• Produces production prep list.
• Assists in developing daily and seasonal menu items.
• Ensures compliance with HACCP, OSHA, Health Department.

Education

High school diploma or GED; 4 years experience in culinary, food and beverage, or related professional area.

2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.

Job description

Marriott International’s Luxury Collection in Abu Dhabi is seeking a Sous Chef Assistant to contribute to the quality, consistency, and production of culinary operations. You will lead staff, manage food-related functions, and work with the team to elevate guest satisfaction while maintaining budget and sanitation standards.

You will train and develop the kitchen staff, supervise shift operations, ensure compliance with safety regulations, and assist in menu development and daily line-ups to