db Group Malta

The Group has been involved in hospitality for almost four decades. Initially starting off as a guesthouse in 1984, operated by the Group’s founder Silvio Debono. Today, as the db group chairman, he sits at the helm of the largest hospitality operation in Malta. Over the years, the Group has forged strategic relationships with a range of global players in the hospitality and catering industry. Among them are the Accor Hotel Group, RIU Hotels & Resorts, Hard Rock Café International and Starbucks. In the process, the Group has accumulated vital business acumen and operational experience at global level. Year-on-year, the Group continues to achieve several prestigious international awards, in hospitality and catering, positioning it at the forefront of the Maltese hospitality and leisure industry. This track record has enabled us to establish our very own unique brand, db Hotels + Resorts, driven by the fundamental principle of excellence in everything we do. In due course, and prudently, the Group diversified its core operations, adding contract catering, healthcare, and property development to its existing market footprints. Following four decades of significant growth and success in the Maltese islands, in 2022 the Group took the strategic decision to internationalise and further diversify its operations through international investments, opening its first family office in Mayfair, London to spearhead the move.

About

Demi Chef de Partie

db Group, Malta’s leader in Hospitality & Leisure sector. The group is distinguished and well established in the hospitality sector with its own branded db Seabank Resort and db San Antonio Hotel and within the leisure sector with its own branded Pearl Spa, Hardrock, and Starbucks development license and outlets, as well as its variety of established restaurants offering various cuisines, including Aki, Amami, Nine Lives, Blu Beach, Westreme, Loa and Sonora.

We are currently looking for a Demi Chef De Partie to Join our team with db Seabank Hotel + Spa.

Position

To assist the Sous Chef and Chef Tournant in the kitchen outlet/operation and to ensure that the company’s excellent reputation for food quality is always maintained.

Job Role

Assist the Sous Chef and Chef Tournant on an as and when basis in the area assigned to him/her on the day.
To prepare food stuffs in accordance with menu recipes, quality criteria and quantities required.
Maintain the integrity and authenticity of recipes offered at the respective restaurant/ section.
Optimize cooking processes with attention to speed and quality.
Always maintain outlet safety.
Consistently maintain food and safety protection by ensuring that all food handling processes are compliant with HACCP food safety guidelines, regulations and procedures.
Interact with customers, communicating menu items and promoting dishes listed on menu.
To participate in Training and Development programs offered by the organisation.
Maintain a climate of friendly cooperation.
Work within budgetary framework established for the department.

Job Requirements