Marriott Demi Chef de Partie in Dubai, United Arab Emirates

Job Number 18000Z1N

Job Category Food and Beverage & Culinary

Location JW Marriott Marquis Hotel Dubai, Dubai, United Arab Emirates VIEW ON MAP

Brand Marriott Hotels Resorts /JW Marriott

Schedule Full-time

Position Type Non-Management/Hourly

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Dubai is a cosmopolitan city built on irrepressible ambition and unsurpassed luxury. Home to the world’s tallest building, the largest shopping mall, the iconic Palm Jumeirah and now the landmark JW Marriott Marquis Dubai, it is a place for those who seek the best the world has to offer.

The Marquis brand is a quality standard for the finest properties in the Marriott portfolio, synonymous with intuitive service and refined taste. The JW Marriott Marquis Dubai has instantly gained status as one of the region’s most compelling destinations, offering service and facilities that have been carefully crafted around the expectations of the world’s most discerning travelers.

Comprising two iconic towers, the JW Marriott Marquis Dubai stands elevated above Dubai’s Business Bay on Sheikh Zayed Road, the heart of one of the most desirable locations in the city.

The hotel features elegantly conceived accommodation, outstanding event and business facilities, a collection of 14 stylish bars and restaurants and the haven of health and relaxation that is Saray Spa and Health Club. A marriage of rich and colorful cultural inspirations and design finesse makes it a destination with distinctive character and ambience.

Job Summary

The Demi Chef de Partie is responsible to assist the CDP to prepare and make the required food as per the expectations of excellence, to demonstrate and help to maintain the high level of service that consistently exceeds the expectations of our guests.


  • A Full Time position based at JW Marriott MarquisDubai.

  • Number of Direct Reports –1-5

  • Titles of Direct Reports – Commis 1 / Commis 2 /Commis 3 / Apprentice



Minimum 4 years of culinary experience.


Thefollowing are specific responsibilities and contributions critical to thesuccessful performance of the position:

  • Set up station properly and on time for each service period andmake sure that required mis en place is ready on time.

  • To monitor stock movement and be responsible for ordering on yoursection.

  • To participate in communicating actively within the department.

  • Make sure all food is prepared by recipes designated by the Souschef / Chef de cuisine.

  • Report any change of food quality in the preparation to CDP / Souschef.

  • To ensure knowledge of the products, dishes are maintained andcommunicated to all involved personnel.

  • Be able to work in another area when needed and take part in crosstraining when directed.

  • Actively participate to learn, record and transmit our culinaryskills and recipes to junior chefs and apprentices.

  • To comply with the chef de cuisine / sous chef by implementing anew menu / dishes and new regulations.

  • Keeps over production and food waste to a minimum, in order toreduce food cost expense.

  • Report any and all deficiencies in maintenance issue, kitchenequipment functionality and quality of food products to chef de partie /Sous chef immediately.

  • Inthe absence of the Chef de Partie to take over his/her responsibilities.

  • Adhere to all environmental policies and programs as required.

  • Ensure compliance with foodhandling and sanitation standards within their respective areas.

  • Worktogether with the Chef de Partie on the challenges, which are highlighted everymonth in the Hygiene Audit.

  • Properstorage of food.

  • FIFO(First in first out).

  • Makesure that all Standards and Procedures are in place and followed.

  • Temperaturecontrol.

  • Datingand labelling of food items.

  • Receivingof food, making sure that everything is according to standard.

  • Maintaindecoration that is made out of food.

  • Applywith the personal and grooming standards of the hotel.

  • Cleaningand Sanitation of the kitchen.

  • Overtime will be approved on business demands by the Sous Chef/Chefde Cuisine.

  • Any violation of the abovementioned rules will be subject to disciplinary action.


Safety and Security

  • Reportwork related accidents, or other injuries immediately upon occurrence tomanager/supervisor.

  • Followcompany and department safety and security policies and procedures to ensure aclean, safe, and secure environment.

  • NotifyLoss Prevention/Security of any guest reports of theft.

Policies and Procedures

  • Followcompany, hotel and department policies and procedures.

  • Follows Marriott International Hotels LimitedRegional Office policies and procedures

  • Protectthe privacy and security of guests and coworkers.

  • Maintainconfidentiality of proprietary materials and information.

  • Ensureuniform, nametags, and personal appearance are clean, hygienic, professionaland in compliance with company policies and procedures.

  • Protectcompany tools, equipment, machines, or other assets in accordance with companypolicies and procedures.

  • Performother reasonable job duties as requested by Supervisors and Management.

  • Workinghours as required to do your job but normally not less than 48 hours per week.

Guest Relations

  • Activelylisten and respond positively to guest questions, concerns, and requests usingbrand or property specific process (e.g., LEARN, JW Symphony of Service) toresolve issues, delight, and build trust.

  • Assistother employees to ensure proper coverage and prompt guest service.

  • Anticipateguests' service needs, including asking questions of guests to betterunderstand their needs and watching/listening to guest preferences and actingon them whenever possible.

  • Addressguests' service needs in a professional, positive, and timely manner.

  • Engageguests in conversation regarding their stay, property services, and areaattractions/offerings.

  • Thankguests with genuine appreciation and provide a fond farewell.

  • Welcomeand acknowledge each and every guest with a smile, eye contact, and a friendlyverbal greeting, using the guest's name when possible.

  • Supplyguests/residents with directions and information regarding property amenities,services, and hours of operation, and local areas of interest and activities.


  • Answertelephones using appropriate etiquette including answering the phone within 3rings, answering with a smile in one's voice, using the callers' name,transferring calls to appropriate person/department, requesting permissionbefore placing the caller on hold, taking and relaying messages, and allowingthe caller to end the call.

  • Speakto guests and co-workers using clear, appropriate and professional language.

  • Talkwith and listen to other employees to effectively exchange information.

Working with Others

  • Supportall co-workers and treat them with dignity and respect.

  • Handlesensitive issues with employees and/or guests with tact, respect, diplomacy,and confidentiality. Develop and maintain positive and productive workingrelationships with other employees and departments.

  • Partnerwith and assist others to promote an environment of teamwork and achieve commongoals.

Quality Assurance/Quality Improvement

  • Complywith quality assurance expectations and standards, e.g. GuestVoice and JWMarriott Brand Standard Audit.

Physical Tasks

  • Enterand locate work-related information using computers and/or point of salesystems.

  • Stand,sit, or walk for an extended period of time or for an entire work shift.

  • Readand visually verify information in a variety of formats (e.g., small print).

  • Move,lift, carry, push, pull, and place objects weighing less than or equal to 10pounds without assistance.

Marriott International is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture.