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CHEF DE PARTIE - ARABIC

via Accor Hospitality Group
Ras al Khaimah Ras al Khaimah >
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Food & Beverages Food & Beverages >
Details
https://dbzstatic-a.akamaihd.net/.dist_6971655142953a08d816718970618018a74579b4/ 61828

Details: Posted on: 19th December 2017

  • Company Name: Accor Hospitality Group
  • Employment Type: Full Time
  • Monthly Salary: Unspecified
  • Minimum Work Experience: 2-5 Years
  • Minimum Education Level: Bachelors Degree
  • Listed By: Employer
  • Career Level: Mid-level

Description:

Hotel or EntityMarjan Island Resort & Spa Managed by AccorHotelsManaged hotel

City Ras Al Khaimah
State Northern UAE

Country
United Arab Emirates

The Marjan Island Resort & Spa managed by Accor is a five star luxury resort featuring 300 quality standard rooms and suites, as well as an all day dining restaurant, 4 specialty restaurants, one ballroom and seven meeting rooms as well as an extensive spa area. The resort is located in the leading tourist and hospitality destination Marjan Island, located in the southwest of Ras Al Khaimah. Discover the hotel

Contract

Job Level

Job 12

Job

Fixed-term contract:

Yes

Duration of fixed-term contract (in months):

12

Status

Full Time

Anticipated Start Date

16-01-2018

Skills

Level of Education Bachelor / Licence
Areas of study Hospitality Management
Professional experiences 3 to 5 years
Languages essential English (Fluent)
Optional languages Arabic (Intermediate)
Russian (Notions)
Other (Working level)

Essential and optional requirements

The ideal Candidate will currently hold this position or will have at least two years experience in 5* environment.

Access
Excel
Word
Fidélio
HACCP
Micros

Key tasks

1. Supervises the functions of all the Section employees, including reporting on Duty, late arrival, overtime, off days and public holidays in order to ensure a Maximum productivity during their duty.

2. Ensures personal grooming, hygiene and uniform wearing at all times.

3. Ensures a high level of cleanliness within the Section by making sure that it is

Kept in hygienic and organized manner, fit for food production.

4. Ensures that fridge, freezer. Cupboards and working tables are kept clean at all

Times.

5. Ensures that the Section equipment is used correctly, kept clean, and reports any

Defect promptly.

6. Initiates daily requisition based on the business, banquets and occupancy, bearing

In mind unnecessary wastage, storage regulation and food cost.

7. Receives perishables and store items and controls their quality, and ensures they

Are stored according to the set standards.

8. Reports any missing items to the Executive Chef or his delegate as well as the

Outlet managers, and proposes an alternative if the item cannot be prepared within

An acceptable time frame.

9. Co-ordinates with the Executive Sous Chef or his delegate on daily and weekly

Menus and functions, and determine the type and the quantity of food to prepare.

10. Ensures that recipe cards are kept in order and are made available at all times for

Easy references.

11. Ensures that training takes place regularly in the Section and ensures that the Section

Staff participates in any organized training.

12. Participates in Kitchen training and other hotel related training programs

13. Ensures that non-kitchen staff are not allowed in the Section as well as any other

Sections of the Kitchen.

14. Ensures that no food is given out without proper documentation or to unauthorized persons and reports immediately any irregularities to the Executive Chef or his delegate.

15. Performs related duties and special projects as assigned.

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