Demi Chef - Pastry & Bakery

Role Overview

Demi Chef - Pastry & Bakery at Al Maha, a Luxury Collection Desert Resort & Spa, located in Dubai, United Arab Emirates. This is a full-time position.

Company Overview

Al Maha is a luxury desert resort and spa hidden among the rolling dunes of the Dubai Desert Conservation Reserve, featuring 42 private pool villas. The property is part of The Luxury Collection Hotels & Resorts, a portfolio of over 120 properties in more than 35 countries under Marriott International.

Role Purpose

The Demi Chef de Partie assists the Chef de Partie to prepare food to the highest standards of excellence, maintaining and demonstrating the exceptional level of service that consistently exceeds guest expectations.

Key Responsibilities

Station & Mise en Place

• Set up station properly and on time for each service period.
• Ensure required mise en place is ready on time.

Stock & Ordering

• Monitor stock movement on your section.
• Be responsible for ordering on your section.
• Monitor and reduce overproduction and food waste to minimize food cost expense.

Food Preparation & Quality

• Ensure all food is prepared according to recipes designated by the Sous Chef or Chef de Cuisine.
• Report any change in food quality during preparation to the Chef de Partie or Sous Chef.
• Maintain and communicate knowledge of products and dishes to all involved personnel.
• Maintain decoration that is made out of food.

Food Safety & Sanitation

• Ensure compliance with food handling and sanitation standards within respective areas.
• Adhere to proper storage of food.
• Implement FIFO (First in First Out) practices.
• Ensure temperature control.
• Perform dating and labelling of food items.
• Inspect receiving of food to ensure compliance with standards.
• Conduct cleaning and sanitation of the kitchen.
• Work with the Chef de Partie on challenges highlighted in monthly Hygiene Audits.

Team & Knowledge Transfer

• Participate in active communication within the department.
• Actively participate in learning, recording, and transmitting culinary skills and recipes to junior chefs and apprentices.
• Be able to work in another area when needed.
• Participate in cross training when directed.
• In the absence of the Chef de Partie, assume their responsibilities.

Compliance & Standards

• Comply with Chef de Cuisine and Sous Chef directives when implementing new menus, dishes, and regulations.
• Ensure all standards and procedures are in place and followed.
• Adhere to all environmental policies and programs as required.
• Apply personal and grooming standards of the hotel.
• Report any deficiencies in kitchen maintenance, equipment functionality, and quality of food products to the Chef de Partie or Sous Chef immediately.
• Comply with overtime approval on business demands by the Sous Chef or Chef de Cuisine.

Qualifications & Experience

• Minimum 4 years of culinary experience.

Additional Information

• Direct reports: 1–5 staff members with titles of Commis 1, Commis 2, Commis 3, or Apprentice.
• On-property accommodation and full-board meals provided.
• Comprehensive medical and life insurance coverage.
• Exclusive Marriott privileges including discounted stays and dining, and special rates for friends and family.
• Access to professional growth and mentorship from accomplished hoteliers in the region.
• Career opportunities across over 8,000 Marriott hotels worldwide.
• Violation of stated rules is subject to disciplinary action.