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There are 30 contract Cost jobs available on CatererGlobal right now.

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30 Contract Cost jobs

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NEW

Assistant Restaurant Manager - Charlie Lane

Staybridge Suites LLC

Dubai
Recently

Unspecified competative salary and benefits package

Wehaveagreatopportunity for a young and energeticF&Bprofessional tojoinourteam. Charlie Lane our self-developed Australian dining concept thatisa lively meeting place where weservesumptuousdelicacies,healthyjuices and thebesttea's and coffee intown. Agreatplace to socialize with yourcolleagues,friendsorfamilies. The AssistantRestaurantManagerwho will assists our ClusterRestaurantManagerin all hisdutiesandresponsibilitiesisthemainface of ourrestaurantand as such theindividualwillbethemaindriver of our guest experience ofCharlie Lane andoverlooking theprofitabilityof ourF&Boperations. Take charge of themainBrand Standard of the Hotel, the "DailyBreakfast" operation mustensureourguestshaveanamazingstart to their day; everyday. Ensure all aspects of Hygiene, and safety standards are set in place, Implemented and monitored on a daily basis.

NEW

Accounting Clerk

Concorde Hotel Doha

Qatar
Recently

negotiable

1. Handles cash and cash related transactions, issues receipts, records and types money lists, and balances cash fund; enters cash transactions in ledgers and reconciles cash reports; prepares bank deposits. 2. Assists in preparation of financial statements such as billings, budgets, and cost reports. 3. Assists in ordering, care, maintenance, and utilization of department equipment, supplies, and inventories. 4. Reconciles various expenditure reports to source documents; distributes and files financial documents and reports 5. 6. Performs various clerical and routine accounting tasks in support of an operating unit, to include posting entries, verifying and reconciling input to financial reporting system output, processing payments, and/or assisting in preparation of billings and other financial reports.

NEW

Operations Manager

Ramee Group of Hotels & Resorts

United Arab Emirates
Recently

Unspecified

Ramee Dream Hotel 5 star property at Downtown,Dubai. Looking for a Hotel Operations Manager Fully responsible for all aspects of all departments especially in room business. Support and work with all HOD in all aspects of running the hotel. Ensure the premises are in operative condition as per category of the unit to receive & serve the guests. Conduct regular operations team meeting with the entire HOD daily / weekly to discuss routine operational matters, sales targets and any staff issues. Ensure SOP implementation in all departments and check the same during routine operational checks. Monitor the purchase / indent / requisitions of each department, the accounts receivable (collection from debtors) and the accounts payable (payable to thesupplieretc).

NEW

Chef De Partie

Constance Ephelia Resort.

Seychelles
Recently

Competitive & Benefits

Job 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 targets

NEW

Bartender

Constance Ephelia Resort.

Seychelles
Recently

Competitive & Benefits

Job Brief As a Barman/Barmaid you will support the Bar Manager in the operation. You will be setting up the bar, ensuring all requisitions are processed, update the wine/drink list, dispense drinks in accordance with standard recipes and guests requirements. * Greet guests pleasantly as they approach the bar; promote house drinks and use up-selling skills to increase revenues * Prepare beverages requested by guests using established pouring standards and drink recipes to provide a consistent product to the guests and to control costs. * Set up bar including all liquor, mixers, ice, garnishes, glassware and supplies. Perform pre- and post-shift work (empty/fill ice-bins, prepare garnishments, replenish/store snacks, etc.) * Check bar and seating areas for cleanliness and attractiveness ensuring all standards are aligned to company and local legislative standards.

NEW

Outlet Manager

Constance Ephelia Resort.

Seychelles
Recently

Competitive & Benefits

Job Brief The Outlet Manager- Fine Dining restaurant supervises the daily operations of the outlets and ensure adherence to standards. He /She 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 standards

NEW

Barman

Constance Lemuria Resort

Seychelles
Recently

Competitive & Benefits

PREMIUMNEW

Baker

Emirates Flight Catering

United Arab Emirates
Recently

Unspecified

Position within: Production Department Reports to: Demi Chef / Chef De Partie Location: Kosher Arabia- Dubai South Category: Culinary Key Accountabilities * Ensure timely, proper, and efficient preparation of all products according to specifications, recipes, and orders within his/her allocated area.vEnsure 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.vManage the section/shift-specific production planning, resource management, material and equipment scheduling, cooking, dishing & cutting.

NEW

Sous Chef

Constance Ephelia Resort.

Seychelles
Recently

Competitive & Benefits

Job 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.

NEW

Restaurant Manager

Miramar al aqah beach resort

United Arab Emirates
Recently

Unspecified

Job Summary The main purpose of the role is to be fully accountable for the operations of the outlet. Plan, organize and direct all processes of outlet operations to ensure the delivery of quality food and beverage and service, whilst engaging with guests and building a rapport within the community. Ensure restaurant achieves maximum revenue and profit in line budgeted and forecasted projections. The main duties and responsibilities of this role * Manage an oversee a high-volume restaurant. * Menu development with the Outlet Chef De Cuisine. * Deliver an excellent on brand / outlet specific guest experience. * Ensure full delivery of the Brand / Outlet and standards. * Motivate and lead a strong team from the floor. * Maintain knowledge of local/global Food and Beverage trends. * Apply creative solutions and proposes ideas to grow, develop and improve the business.

NEW

Sous Chef

Constance Ephelia Resort.

Seychelles
Recently

Competitive & Benefits

Job Brief Assisting the Executive Chef and Pastry Chef to ensure that the set food and pastry standards are consistently maintained and improved. * 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.

PREMIUMNEW

Chef de Partie

Emirates Flight Catering

United Arab Emirates
Recently

Unspecified

Applications are invited for the position of Chef De Partie Hot Kitchen- KOSHER ARABIA * Position within: Production Department * Reports to: Sous Chef * Location : Dubai International Airport * Category : Culinary * Department : Hot Kitchen Key Accountabilities * Responsible for timely and efficient preparation of all departmental/section food items according to the specifications, recipes and passenger load requirements. * Monitor product storage, handling and consumption at all stages of production ensuring compliance to production standards and specifications. * Monitor portion and waste control to optimise cost. Actively participate in creating awareness on waste, material usage and efficiency; investigate variances and take corrective action

NEW

Assistant Head Sommelier

Constance Ephelia Resort.

Seychelles
Recently

Competitive & Benefits

Job Brief The Assistant Head Sommelier is responsible for the Hotel's wine stock and the supervision of the day-to-day operation of all outlets and Room Service. He maintains Constance standards at all times. o + To anticipate the volume of business, taking into consideration the peak/low seasons, holidays and general activities in the Resort. + To inspect all outlet equipment such as decanters, openers, wine lists and refrigerators continuously and keep them well maintained to ensure proper functioning. + To re-evaluate and restructure the wine list(s) to an award winning level for all major global publications. + To develop and maintain the highest standard of quality as they relate to presentation, supervision and control of wine service in all outlets, In Villa Dining and Excursions.

Chef Gardemanger

Hiren International,Dubai - UAE

North & Central America
Posted 5 days ago

Excellent Benefits and Perks

A leading cruise lines is looking for Gardemanger. The Chef Garde Mangers primary responsibility is to manage the operations of the cold food preparation galley to ensure that the line's high standards are achieved and maintained within budgetary limitations. Is seen as an inspirational role model by his/her employees. Is a top professional with cold food presentation and displays and has a passion for the Culinary arts. This includes all practices, procedures, training and guest satisfaction levels. A procedural approach to managing the entire onboard galley department must be employed, utilizing modern management principles as well as incorporating technological innovations where practical in order to deliver top quality guest service.

NEW

Assistant Pastry Chef

Constance Ephelia Resort.

Seychelles
Recently

Competitive & Benefits

Job Brief The assistant pastry chef works under the direct supervision of a head or executive pastry chef. As an assistant pastry chef, you assist in the day-to-day operations of a bakery or pastry kitchen. * Assist in developing and testing new recipes and presentation of desserts and pastries. * Ensures that the pastry shop and baking equipment are always kept in high state of cleanliness and running order and that all food hygiene regulations are strictly observed at all times. * Ensures that pastry workers always well groomed, motivated and well disciplined. * Promotes health and safety in the work place and ensures strict compliance to all regulations in force. * Assist in Planning of production for pastry department, according to menu or special requirements. * Supplies recipes for, and suggests methods and procedures to pastry team members

NEW

Cluster Chief Engineer

Savoy Resort & Spa Seychelles

Seychelles
Recently

Unspecified Housing, meal, medical care, relocation

Cluster Hotels - 5* Hotel "Savoy Seychelles Resort and Spa" and 4* Hotel "Coral Strand Smart Choice" invites a highly professional Cluster Chief Engineer. Control following the corporate standards of the properties and technical usage of equipment Control of using the equipment accurate and according with the manual, providing its working conditions Control technical support for all equipment, check and provide training Develop, implement and manage the equipment and building operation program, conclude contracts for routine maintenance of equipment, hotels and territories Constant control of all territories, given to the position; making the required changes. Providing the effective control of the flows of engineering Cooperation with purchasing department upon the questions of proper deliveries of any items or equipment for engineering needs.

NEW

Chef de Cuisine

Constance Ephelia Resort.

Seychelles
Recently

Competitive & Benefits

Job 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.

NEW

Executive Assistant Manager

Constance Ephelia Resort.

Seychelles
Recently

Competitive & Benefits

Job Brief * Oversees all of the major operations of the Rooms Division - Reservations, Front Office, Guest Relations, Villas and Housekeeping. * Network with the other departments to exchange collaboration and information in order to ensure smooth operations in all areas of guest service. * Ensure that all premises and equipment in departments falling under her responsibility are kept in an optimum state of maintenance. * Set and maintain guest service quality standards in line with the policy of the Group and the hotel. * Set and maintain standard operating procedures for key processes in all departments falling under her responsibility. * Liaise between guests and the hotel in resolving issues, with a special attention to the German clientele. * Perform as duty management as per established schedule.

Chef de Cuisine (Japanese)

Confidential Recruiter

Seychelles
Posted 21 days ago

Relocation, meals, medical, accomodation

We are a 4* Hotel on Seychelles Islands (Mahe), and in search of an experienced Chef de Cuisine - Japanese cuisine professional. Supervises the specialty restaurant kitchen area and food prep staff. Coordinates menus, purchasing, staffing and food prep for the hotel's specialty restaurant. Is responsible for ensuring a consistent, high quality food product for the specialty restaurant. Works with the Food and Beverage management team and associates to continually improve guest and associate satisfaction while maintaining the operating budget. Supervises specialty restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. Plans and manages food quantities and plating requirements for the specialty restaurant. Assists Executive Chef and Sous Chef with kitchen operations as necessary.

NEW

Demi chef de partie (Chinese cooking)

Savoy Resort & Spa Seychelles

Seychelles
Recently

$13,000 per annum Meals, medical care, accommodation, relocation

Savoy Seychelles Resort & Spa was newly built from the ground up in 2014. The Resort offers spacious guest rooms and suites ranging from 51 up to 270 square meters, several restaurants and bars, Banqueting area, a modern spa & fitness center with Russian sauna, a tennis court and as well as the largest swimming pool in Seychelles with an area of 700 square meters. Savoy Seychelles Resort & Spa is located on the northwest coast of Mahe, the largest island of the archipelago, on the famous Beau Vallon beach, which stretches for several kilometers along the Beau Vallon bay. We are in search of an experienced Demi chef de partie (Chinese cuisine professional). To perform Food preparation services (Chinese cuisine mostly) as per Departmental SOPs. - Implement food preparation and serving areas to ensure observance of safe, sanitary food-handling practices.

NEW

Executive Chef

Barceló Mussanah Resort

Oman
Recently

Unspecified

Barcel Mussanah Resort is one of Oman's leading hospitalityvenues renowned for the prefect combination of relaxation and recreation. It is surrounded by the tranquil view of the Al Hajar Mountains with our own marina. The resort presents one of Sultanate's foremost 'wellness destinations', where people flock for a diverse range of activities including leisure, sailing and diving trips, business meetings and events, rejuvenation and stress-free family-friendly getaways. Situated on the coastline of the Al Batinah Governate, Barcel Mussanah Resort boasts 308 keys of spacious 234 well-appointed rooms and 74 lavishly decorated serviced apartments, complemented by a comprehensive array of leisure and F&B facilities. Job Description Overall responsibility of all culinary activities to ensure efficiency and high standards of operations in all restaurants, bars and events.

FEATURED

Sous Chef – New Asian Concept – Hospitality Group – Bahrain

Gordon Charles Recruitment Limited

Bahrain
Posted 23 days ago

$48,000 per annum in EUROS NET +airticket+visa+live in

The Company The Group was established in 1997, with over two decades of expansive experience and a number of successful ventures. It continues to develop and grow iconic concepts, with five divisions spanning hospitality, lifestyle, farming, retail and construction, expanding throughout Bahrain and within the gulf region. The Requirements for the Sous Chef All candidates need to have GCC experience Desirable:Internationally recognized Degree or Diploma Essential: Minimum of 5 years experience in a Head Chef / Brand Chef role with particular focus on brand-relevant cuisine Menu development experience is essential Experience managing relationships between suppliers locally and internationally Is required to set the example of skills needed for the Brand Is a role model to all staff and is able to assist in training of employees within the business

PREMIUMNEW

Banquet Manager

Raffles The Palm Dubai - Trakhees

United Arab Emirates
Recently

Unspecified

We are far more than a worldwide leader. Each and every day we host the world. We care for millions of people. We are all moved by curiosity. We love blending cultures. We are proud of our differences Yes, we lead the way. But we want to go further, with audacity, with imagination, with passion Raffles 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.

FEATUREDNEW

Italian Chef

InterContinental Muscat

Muscat
Recently

Unspecified

Under 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.

FEATURED

Head Chef - Parisian Brasserie – Hospitality Group – Saudi Arabia

Gordon Charles Recruitment Limited

Saudi Arabia
Posted 8 days ago

From $48,000 to $57,240 per annum in EUROS NET+airticket+visa+live in

The Company The Group was established in 1997, with over two decades of expansive experience and a number of successful ventures. It continues to develop and grow iconic concepts, with five divisions spanning hospitality, lifestyle, farming, retail and construction, expanding throughout Bahrain and within the gulf region. The Requirements for the Head Chef All candidates need to have GCC experience BS Degree in Culinary Science or related certificate preferred, or excellent strong culinary experience 6-8years kitchen experience in culinary/ kitchen management experience. Previous Central Kitchen, Hotel, Restaurant experience is desirable Thorough knowledge and understanding of kitchen equipment use and operation Very passionate about his/her work, self-motivated and creative problem solver Extensive food and beverage knowledge Intermediate Food Hygiene Certificate

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Assistant Restaurant Manager - Charlie Lane

Accounting Clerk

Operations Manager

Chef De Partie

Bartender

Outlet Manager

Barman

Baker

Sous Chef

Restaurant Manager

Sous Chef

Chef de Partie

Assistant Head Sommelier

Chef Gardemanger

Assistant Pastry Chef

Cluster Chief Engineer

Chef de Cuisine

Executive Assistant Manager

Chef de Cuisine (Japanese)

Demi chef de partie (Chinese cooking)

Executive Chef

Sous Chef – New Asian Concept – Hospitality Group – Bahrain

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Italian Chef

Head Chef - Parisian Brasserie – Hospitality Group – Saudi Arabia

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