PREMIUMNEWSous Chef - Indian CuisineMovenpick Resort Kuredhivaru MaldivesMaldivesRecentlyAttractive single package is available.* Minimum 4 years experience in a similar position in an international luxury brand or successful Indian independent 5-star restaurant. * Remote island-based work experience is preferred. * Proficient in English and other languages. * Excellent communications skills, ability to work in a fast-paced, high-pressured environment. * Strong multicultural awareness and ability to work with people from diverse cultures. * To be an Ambassador in promoting authentic Indian cuisine throughout the whole outlets and communicating with our Indian guests to accommodate their meal preferences and special dietaries. * To supervise the assigned station/section, produce a consistent, high quality product, ensure a courteous, professional, efficient and flexible service consistent with Mvenpick Hotels & Resorts Standards Policies & Procedures in order to maximize guest satisfaction.more
NEWCluster Food & Beverage DirectorSavoy Resort & Spa SeychellesSeychellesRecentlyUnspecified Relocation package, housing, free lunches, healthcareThis is a great opportunity to join 2 Cluster Hotels (4* and 5*) on fantastic Seychelles' Islands. - Manager the smooth running of all F&B outlets in 2 Hotels; - Mentor and train staff to the highest level; - Ensure that key standards are met within all F&B outlets; - Report to Deputy Cluster General Manager and Cluster General Manager. - Work experience as F&B Director in chain hotel 3 years or more (international experience is desirable); - Higher professional education in F&B; - Financial knowledge, including restaurant financial knowledge, planning and budgeting (optimization of costs - payroll, food cost, pricing, sales analysis ); - Personnel management (training, staff motivation, constant quality control of service, preparation of a work schedule, timesheet keeping);more
Senior Sous ChefCOREcruitment LimitedMiamiPosted 14 days ago£2.3k per month + Tax-free + benefitsLeading International Cruise Liner Company Starting Salary $3200 tax-free per month + benefits New opportunity for an experienced Senior Sous Chef to join this award-winning international cruise liner company & travel the world! The role entails reporting to the on-board Executive Chef & supporting in full management of all culinary outlets, both for guests & crew - Ensuring consistency, quality, cost-effectiveness & the highest level of sanitation. Associate Degree or bachelor's degree in Hotel management OR Culinary Art or a related field from an accredited university or equivalent A minimum of 3-5 years’ experience as Sous Chef or CDC on a large cruise ship or multi-venue, high volume, luxury hotel or resort OR fine dining establishments. Advanced knowledge of Classical European & International Cuisine, including cooking philosophies & principlesmore
NEWMixologistHabtoor Grand Resort Autograph Collection LLCUnited Arab EmiratesRecentlyUnspecified* Work in partnership with the Food and Beverage Manager and Outlet Managers and you will execute the smooth and flawless operation of the Bars . * Complete all bartender duties when necessary * Develop a complete working knowledge of the menu items and their ingredients and preparation * Develop a complete working knowledge of all products served in the bar * Ensure that all details of service are performed by the bartenders to expected standards and that every guest receives the highest quality of service. * Train bartenders and service team to ensure beverage knowledge and service levels are to standard * Drive cocktail menu changes to ensure fresh, innovative and seasonally accurate cocktails are available on the menu. * Assist with beverage procurement, beverage costingmore
NEWChef De PartieConstance Ephelia Resort.SeychellesRecentlyCompetitive & BenefitsJob Brief A Chef de Partie, will supervise staff and ensure high levels of food preparation to deliver an excellent Guest experience. * Is responsible for a designated section of the kitchen, as per instructions from Sous chef / Chef De Cuisine * Ensures that all food placed under the responsibility of the CDP respects CERS standards, in terms of quality, taste, portioning, presentation and variety, as well as timing * Keep all working areas clean and tidy and ensure no cross contamination * Prepare all mis-en-place for all relevant menus * Assist in positive outcomes from guest queries in a timely and efficient manner * Ensure food stuffs are of a good quality and stored correctly * Contribute to controlling costs, improving gross profit margins, and other departmental and financial targetsmore
NEWOutlet ManagerConstance Ephelia Resort.SeychellesRecentlyCompetitive & BenefitsJob Brief The Outlet Manager- supervises the daily operations of the outlets and ensure adherence to standards. He is visibly present on the outlet floors during service and solicits feedback from guests. * Motivate, discipline, direct and supervise the work of all employees in the restaurant * Develop and maintain training programs to ensure a high degree of staff professionalism * Manage day-to-day operations of the fine dining restaurant * Handle complaints and make effective service recovery * Ensure standards are being followed in accordance with F&B policies and procedures * Ensure all employees have full product knowledge * Regularly inspect food & beverage quality * Follow established and proper Accounting procedures * Conduct daily roll plays and ensure employees adhere to grooming standardsmore
NEWAssistant Chief EngineerConcorde Hotel DohaQatarRecentlyUnspecifiedAs Assistant Chief Engineer, you are responsible for the effective management of all engineering and maintenance operations within the hotel, including energy conservation. You are also responsible for the development of the Engineering Team and staying abreast of compliance regulations and procedures in the field of Engineering, as required for hotel standards. * Lead the Engineering Team in the day-to-day engineering and maintenance operations of the hotel, including service standards, equipment schedules, and work schedules * Communicate with Housekeeping to coordinate and prioritize maintenance activities for Guest rooms and public areas * Develop systems and procedures to ensure the health and safety of Guests and Team Members, as well as the proper conditions for plants, machinery, and propertymore
PREMIUMNEWCommis 1-Bakery Section (Kosher Arabia)Emirates Flight CateringDubaiTodayUnspecifiedCommis I Kosher Arabia Applications are invited for the position of Commis I Bakery Section Position within: Kosher Arabia Reports to: Demi Chef / Chef De Partie Location : Kosher Arabia Category : Culinary Department :Bakery Section Key Accountabilities * Ensure timely, proper and efficient preparation of all products according to specifications, recipes and orders within his/her allocated area. * Ensure that commis II & commis III are guided, trained and supervised to deliver allocated tasks on time and have clearly understood the instructions / expectations from the team. * Manage the section/shift specific production planning, resource management, material and equipment scheduling, cooking, dishing & cutting.more
NEWSous ChefConstance Lemuria ResortSeychellesRecentlyCompetitive & BenefitsJob Brief Works with the Executive Chef, Executive Sous and Chef De Cuisine to produce diversified menus in accordance with the restaurant's policy and vision. * Provides functional assistance and direction to the kitchen operation as assigned. * Assists the Outlet Chef in supervising the functioning of all kitchen employees, facilities and costs to ensure maximum Food and Beverage department profit is achieved. * Establish the rota for the staff 1. Quality levels of production and presentation in their respective areas. 2. Guest satisfaction 3. Cleanliness, sanitation, and hygiene. 4. Ensures optimum performance in all of the above areas as assigned. * Assists the Outlet Chef in the production, preparation and presentation of all food items to ensure highest quality at all times. * Assists in maintaining effective employee relations.more
NEWHead Pastry ChefFoods GateRiyadhRecentlyUnspecifiedJob Title:Head Pastry Chef Location:Restaurant Based Reports to:Executive Chef The Role A Head Pastry Chef oversees the preparation of desserts and the baking of breads in kitchen. You will develop dessert recipes and maintains an inventory of ingredients, while striving to achieve cost-efficiency for the restaurant. The executive pastry chef answers to the Executive Head Chef and supervises other pastry chefs whilst helping to deliver the vision of the Executive Chef. Key Attributes Minimum 4 years similar experience in fine dining restaurant atmosphere Fashionable smart appearance always Strong work ethic surrounding time keeping, and cleanliness Open minded cultural background Strong social attributes to converse with guests from multi cultural backgrounds Key Responsibilities and Accountabilitiesmore
NEWConference & Banquet ManagerInterContinental MuscatUnspecifiedRecentlyUnspecifiedUnder the general guidance and supervision of the Director of Food and Beverage and within the limits of established InterContinental Hotels Group policies and procedures, manages the procurement and delivery of conference and meeting. Promotes the desired work culture around the five core values of Trust, Integrity, Respect, One Team and Service of the InterContinental Hotels Group and the brand ethos. Prepares, manages and achieve the departments budget. Prepares and manages a cost effective budget with measurable targets for department within the financial parameters set down by the hotel budget Effectively monitors and analyses variations from the budget Develops systems that measure the cost effectiveness of the department Develops procedures that tract, report on and control the running costs of the departmentmore
NEWFront Office Night ManagerSavoy Resort & Spa SeychellesSeychellesRecentlyUnspecified Relocation package, housing allowance, meal, medical insur* Oversees the night-hour supervision of the Front Office Team to ensure that Team Members are prepared and well-informed to deliver our Guests an exceptional experience from check-in through check-out. * Ensure a smooth and efficient running of the Hotel night operation, ensuring that all hotel guests and visitors receive and optimum level of service and care at all times. * Oversees the entire Front Office operation to maintain high standards. * Prepares the Front Office Night audit reports and statistics and distribute to the different Hotel departments as required * Deals with complaints, problem solving, disturbances, special requests and any other issues that may arise. * Manages the night shift in the department ensuring all employees perform the tasks assigned to them and coordinate Front Office activities with other departments.more
NEWChef de CuisineConstance Lemuria ResortSeychellesRecentlyCompetitive & BenefitsJob Brief The Chef de Cuisine is the direct assistant of the Executive Sous Chef and is the third in command. He/she has the main responsibility to manage, control and to supervise the Kitchen team area assigned to him/her. * Understands fully the concepts of "autonomy versus independence" and aims at managing the staff outlet as if it was a personal business. * Ensures that all culinary colleagues, deliver brand promise and provide exceptional guest service service at all times * Proposes menus and ideas of dishes for the outlet to the Executive Chef, in accordance with the principles of the Culinary Spirit of Constance Hotels Experience, the concepts of the restaurants and the yearly action plan. * Ensures that all food served in the outlet respects CERS standards, in terms of quality, taste, portioning, presentation and variety.more
PREMIUMNEWBar ManagerThe Ritz-Carlton Abu Dhabi, Grand CanalAbu DhabiRecentlyUnspecifiedResponsible for bar/lounge daily shift operations and supervision of staff. Position assists with promoting the lounge, menu planning, maintains standards, assists servers on the floor during peak periods and manages property liquor inventories and controls. Strives to ensure guest and employee satisfaction while maintaining the operating budget. Accountable for enforcing all legal obligations professionally and consistently. Determines training needed to accomplish goals, then implements plan. Strengthens the food and beverage/culinary team by assisting in other outlets when needed. Education and Experience High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area.more
PREMIUMNEWRestaurant General ManagerRaffles The Palm Dubai - TrakheesUnited Arab EmiratesRecentlyUnspecifiedRaffles the Palm Dubai is on the western crescent of Palm Jumeirah, the worlds largest manmade island and archipelago. This luxurious five-star hotel with 391 spacious rooms, suites and villas is embellished with hand-crafted Italian touches and offset by carefully selected amenities to complete the atmosphere of elegance. Guests can enjoy panoramic views, a private beach, state of the art entertainment and recreational facilities, including specialist boutiques, a VIP movie theatre, signature and private restaurants complemented by exquisite banqueting and conference spaces. When visiting Raffles, guests will discover the individual personality and story offered by the hotel. At the essence of every Raffles is the delivery of thoughtful, personal and discreet service to well-travelled guests.more
NEWAssistant Restaurant ManagerConstance Lemuria ResortSeychellesRecentlyCompetitive & BenefitsJob Brief The Assistant Restaurant Manager assists the Restaurant Manager in all his duties and responsibilities and is called to replace him/her as the head of outlet whenever he/she is absent. * Must be familiar with procedures and standards of the assigned outlet. * Plan, control and coordinate Outlets organization and activity. * Apply and ensure application of standards and procedures set by Constance Lemuria of Seychelles and those resulting from the Hotel's Food and Beverage policy. * Participate in managing the department's personnel in terms of hours, public holidays discipline and training according to instructions from F&BM/AF&BM. * Apply and ensure application of procedures and regulations concerning hygiene and safety. * Make sure that all material and equipment made available to the Outlet is correctly used.more
Housekeeping SupervisorHiren International,Dubai - UAENorth & Central AmericaPosted 33 days agoAttractive salary & perksA leading cruise line is looking for exceptional Housekeeping Supervisors. They provide a working environment that fosters career growth and development of our onboard team members. * 1. Supports and reports to the Assistant Executive Housekeeper. Oversees all operational aspects of staterooms on assigned deck(s), ensuring cleanliness, maintenance and presentation standards are managed to brand standards at all times and in all areas, including all guest staterooms and balconies, guest corridors, lockers, ice stations and storage areas in both the front and back of house. * 2. Inspects staterooms/suites for cleanliness, maintenance, presentation, collateral, mini-bar and general set up standards for daytime and evening turndown service. * 3. Assigns duties and responsibilities to team members. Observes and evaluates team to ensure high quality standards are met.more
NEWItalian ChefInterContinental MuscatMuscatRecentlyUnspecifiedUnder the general guidance and supervision of Executive Sous Chef and within the limits of established Hotel policies and procedures, performs all the duties and works given to him. Interacts professionally and in good manners with all F&B outlets, supporting departments, stewarding and service personnel in order to establish a good teamwork; he is fully responsible for the proper efficiency and profitable functioning of the Italian kitchen. Has knowledge of the menu, the food items and goods handled in the area he is assigned. Prepares staff rosters as required per established business pattern and being careful at all times to conserve labor cost and control overtimes. Makes any attempt to prevent any damage or loss of hotel property and equipment. He is familiar with the proper operation and handling, trains subordinates accordingly.more
NEWChief Engineer-ZANZIBARRiu Hotels and ResortsTanzaniaRecentlyUnspecifiedMaintain the entire hotel facility, including the physical building structure, all mechanical, electrical, HVAC systems, and related equipment in accordance with energy conservation and preventative maintenance programs. Ensure the upkeep of guest & back areas to maintain an attractive hotel. Respond to emergency codes. Conduct frequent training for associates working under. Plan, Direct, control and coordinate all activities. Prepare and implement major maintenance program, cost reduction, work simplification, methods techniques improvement program and other engineering projects. Ensures that operation practices meet the highest standard of quality, reliability availability of machineries and economy. 1. a)Installing, maintaining, repairing, and operating hotel machinery, equipment and related systems.more
PREMIUMNEWChef de Cuisine - Moroccan NationalMovenpick Hotel & Residences RiyadhSaudi ArabiaRecentlyUnspecifiedBe part of shaping the workforce of the brand new Mvenpick Hotel & Residences Riyadh! Showcase your interpersonal and team-building strengths as Director of Talent & Culture and be an ambassador for the extraordinary career opportunities and service culture at your hotel. - Opportunity to develop your talent and grow within your property and across the world! - Ability to make a difference through our Corporate Social Responsibility activities, like Planet 21 and GreenGlobe - Employee benefit card offering discounted rates in Accor worldwide - Learning programs through our Academies Prime Function - Ensure food philosophy is maintained with a standardised product. - Maintain cost effectiveness by maintaining profitability in all areas. - Constantly evaluate systems to facilitate improvement where possible.more
PREMIUMNEWExecutive ChefViking CruisesUnspecifiedRecentlyUnspecifiedAs a Viking Shipboard Leader, you represent Vikings values and leadership philosophy (Hvaml). You are a hospitality professional who demonstrates passion for excellence, who takes ownership for your areas of responsibility, and who believes in empowering your team with the skills, knowledge and tools to succeed. You are an exceptional role model for the Viking Family and have strong motivation to achieve the companys goals and objectives. You are flexible, stress resistant, focused, and a truly committed team member. * The Executive Chef ensures the efficient operations of all food production areas, by consistentlyanalyzing the food production quality & cost, keeping within budget & monitoring time management.more