Job Description

The Group Vintage has signed a franchise agreement with Marriott International, Inc. to convert the Vintage Grand Hotel to a dual-branded Marriott Hotel and Marriott Executive Apartments in Dubai Production City - a fast-growing business hub in the city. The property will be conveniently located just 30 minutes away from Al Maktoum Airport and Dubai International Airport, with excellent connections to every part of the city. This is set to be the largest Marriott Executive Apartments in UAE, which will bring exceptional, new F&B experiences to this location which is rapidly emerging as the heart of the New Dubai corridor, catering to both our guests and the surrounding vibrant communities.

The opening of Marriott Hotel Production City, Dubai is anticipated to mark the fifth hotel under the Marriott Hotel's brand in Dubai. The hotel will exemplify the brand's continued evolution and feature contemporary and intuitive spaces. Projected to open in Q4 2025, the 365 room hotel, will feature a number of dining outlets, the brand's signature M Club lounge, a pool, fitness center and tennis court.

Marriott Executive Apartments continues to cater to the rapidly growing demand for extended stay accommodations in the UAE. Marriott Executive Apartments Production City, Dubai is anticipated to offer 420 apartments that provide home comforts for both business and leisure travelers.

We are currently looking for a Chef de Partie (CDP) with expertise in Asian Cuisine, including Japanese and Chinese dishes. The ideal candidate will have a deep understanding of oriental flavors, techniques, and presentation styles, with the ability to work efficiently in a fast-paced kitchen environment.

JOB RESPONSIBILITIES

Checking the set of stations is on time for each service period. Make sure all food is prepared by recipes. Make sure food quality and quantity meets our standards. Make sure food is sent to correct area on time. Notify Chef or Sous Chef of any problems or complaints as and when they arise - solve immediately if possible - Empowerment. In-charge that professional work procedures are in place. Communicates any problems with outlets to the affected department head and the Sous chef for follow up. Checks inventories to see proper storage and rotation of stock. Follows up to see proper completion of assigned levels on production charts. Aids in the training of food production staff Checking that all food items for storage are covered with vita film, dated, labelled and initialized by person who made it or used it. Checking the rotation of foods Participates and follows up on taste panels. Be aware of accident prevention and help enforce safe work conditions - zero accidents is our goal. Follow all kitchen regulations as outlined and directed. Checks quality, quantity and adherence to menu cycle.

KEY EXPECTATIONS

In-depth understanding of the various regional flavors, ingredients, and cooking techniques used in Oriental cuisine, including stir-frying, steaming and grilling with 2-4 years of experience. Preparing dishes to a high standard, ensuring that flavors, textures, and presentation meet the expected quality levels Strict adherence to hygiene standards and food safety regulations, Ensuring that the final product meets guest expectations in terms of taste, presentation, and authenticity
Job Type: Full-time