Welcome to our World

Our Vision at Millennium & Copthorne Middle East and Africa is to be the preferred hotel company for our guests, colleagues, and owners while achieving exceptional growth.

We have an Ambition to operate 100 preferred hotels by the year 2020.

Job Location

Studio M is a chic urban hotel brand that is part of the Millennium Hotels and Resorts.

Studio M provides thoughtful, well designed spaces with the “cool” factor combined with stylish, high quality rooms and integrated fuss- free technology. The stylish and contemporary Studio M offers 215 rooms, 8 suites and 100 apartments designed with integrated technology for both business and leisure travellers

Studio M is located near Dubai International Terminal 2, Dubai Police Headquarters and Dubai Free Zone Authority at walking distance to Al Qiyadah metro station.

Key Job Responsibilities

The role of Demi Chef De Partie is to support the Section Chef by preparing, presenting, storing and serving a selection of dishes. Responsible for ensuring that all meals coming from the outlet are well prepared with regard to quality, consistency, eye appeal, taste and food cost. He/she is expected to provide training for all staff; meet corporate quality standards; and assist in establishing and enforcing food specifications, portion control, recipes and sanitation. He is also responsible for controlling food and labor costs while maximizing guest satisfaction.

· Prepares, cooks, serves and stores dishes.

· Communicates politely and display courtesy to guests and internal customers.

· Provides direction to the Kitchen helpers, including Commis and Stewards.

· Communicates to his Executive Sous Chef superior any difficulties, guest or internal customer comment and other relevant information.

· Establishes and maintains effective employee working relationships.

· Prepare and submit required reports in a timely manner.

· Attends and participates in daily briefings and other meetings as scheduled.

· Attends and participates in training sessions as scheduled.

· Prepares in advance food, beverage, material and equipment needed for the service.

· Cleans and re-sets his/her working area.

· Implements the hotel and department regulations, policies and procedures.

· Performs related duties and special projects as assigned.

· Make cooks aware of daily forecasts and customer counts so that they can be adequately prepared to serve both hot and cold food on time.

· Respond to guest complaints in a timely manner

· Ensure compliance with SOP's in all outlets and requisition procedures.

· Works with Superior and Human Resource Manager to ensure the departmental performance of staff is productive.

· Works with superior in the preparation and management of the department's budget and is aware of financial targets.

· Recycles where-ever possible and enforces cost saving measures to staff.

· Organize his outlet food orders and requisitions by checking to confirm that the contents are actually required.

· Works closely with the Executive Sous Chef to determine quality and quantity of food materials used with a view of eliminating waste and spoilage.

· Assigns specific duties to his subordinates and instructs and train them in their work.

· Ensures discipline and insists on personal hygienic appearance of his subordinates.

· He follows detailed instructions given to him by Executive Sous Chef/Chef De Partie at all times and briefs his staff daily according to information's necessary.

· Establish quality standards for all menu items and for food production practices.

· He must have knowledge of all menu items in regards to ingredients, method of cooking and presentation.

· He is responsible for constantly maintaining a high standard of food preparation by checking it for taste, temperature and visual appeal.

· He makes sure that all dishes are uniform and that established portion sizes are adhered to.

· He checks maintenance of all equipment's located in the area he supervises, makes any attempt to prevent the damage or loss of the hotel property.

· Works closely together with the kitchen stewards and ensures a constantly clean and tidy kitchen area and refrigerators.

· He makes sure that all refrigerators are clean and tidy and checks constantly the stored food items on freshness to prevent the use of spoiled or contaminated products in any phase of food preparation.

Experience, Certification & Education

· 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, similar position or related professional area.

· Proficient with local rules and regulations involving, Health & Safety & HACCP.

· Ability to stay calm when the pressure mounts.

· Ability to work independently and as a member of a team with minimal supervision.