A leading cruise line is looking for dynamic, top-quality individuals to join their expanding family. As an industry leader in service and innovation, they provide a working environment that fosters career growth and development for their onboard team members. Join us today as a Commis Chef in Continental Cuisine (Hot and Cold Kitchen). RESPONSIBILITIES • Collaborates with the assigned station-head, usually the Chef de Partie or Sous Chef • Practices at all times HACCP and onboard sanitation and hygiene standards, • Organize and prepare mis en place. Measures and mixes ingredients according to recipe to prepare soups, salads, gravies, sauces, and casseroles. • Works in various galley stations that prepare meat, fish, vegetables, and other foods for roasting, broiling, grilling, braising, saute´ing, steaming, etc. • Perform multitask activities such as wash, peel, cut and trim prior to cooking. • Cleans workstations before and after meal preparation. Follows onboard cleaning procedures for work surfaces, and all related equipment and utensils. Assembles workstation for the next meal preparation shift. This includes cleaning of food storage areas and refrigerators. REQUIREMENTS • 2-3 years experience in a large hotel/resort continental operation or cruise ships.
A leading cruise liner is looking for dynamic, top-quality individuals to join their expanding family. As an industry leader in service and innovation, they provide a working environment that fosters career growth and development for their onboard team members. With a fleet of innovative cruise ships, each offering guests a premium vacation experience, there are almost countless opportunities to join them at sea. Join us today as a Pastry Cook. BASIC PURPOSE The Cook Pastry operates under the guidance of the Executive Chef. He/she take their orders directly from the Cook Pastry . He/she will report to the 1st Cook Pastry is not on duty. Will Be assigned to a specific station ( Day or Night Shift) He/she is responsible for all dessert production of this station as indicated in the menu plan, recipes and methods and as assigned by the supervisor. Ensures that production is efficient and no waste occurs. He/she is responsible to take care of all requests from the supervisor (above) pertaining to specific assignments that may arise with short notice, due to special functions, itinerary or other unforeseen changes. He/she is responsible to frequently communicate the status of all pastry food production to the supervisor (above). He/she is responsible to supervise, monitor and delegate all, and extra work-load to subordinates within a timely and cost efficient manner. He/she
A Premium Cruise Liner is looking for dynamic, top-quality individuals to join their expanding family. As an industry leader in service and innovation, they provide a working environment that fosters career growth and development for their onboard team members. With a fleet of innovative cruise ships, each offering guests a premium vacation experience, there are almost countless opportunities to join them at sea. Join our team team today as a Chef De Partie. BASIC PURPOSE: The Chef De Partie in Main Galley has experience in all the stations and can work any of these stations at any time necessary. He/she operates under the guidance of the Executive Chef and Sous Chef Main Galley. He/she reports directly to the Sous Chef main Galley or any supervisor (above) on duty. He/she is responsible for the routine food production as indicated in the menu plan, recipes and methods for his/her area. He/she is responsible to take care of all orders from his/her immediate supervisor on duty, pertaining to specific assignments that may arise without notice, due to special functions, itinerary or other unforeseen changes. He/she is responsible to frequently communicate the status of all food production to his/her supervisor. He/she is responsible to assign and check on work done by Cooks and Asst. Cooks in his/her area. He/she is responsible to inform the Station Head on duty or the Chef’s Per
A leading cruise liner is looking for Kitchen Stewards to join their expanding family. RESPONSIBILITIES • Maintains the cleanliness of galley work areas and follows proper washing and sanitation of assigned work area, deck, and ceiling, walls, washing pots, pans, equipment, dishes, glasses and silverware. Utilizes proper USPH sanitation procedures at all times and practices careful handling of all Galley equipment so as to avoid damage through neglect or carelessness. • Sweeps and clean galley deck, scuppers, walls and ceilings as required using the proper tools provided. • Wash, rinse and sanitizes all Galley elevators on a daily basis, using minimal water. • Pre wash food from dirty dishes and washes by hand or places in racks or on conveyor to dishwashing machine, ensuring there is enough space between them for proper washing rinsing and sanitizing as machine is used. • Wash, rinse and sanitize all dirty utensils, pots and pans, ensure stored correctly as clean and let air-dry • Ensure correct use of company provided PPE (Personal Protecting Equipment), which includes; face mask and its filter, goggles, gloves and aprons, by following MSDS data sheet recommendation posted in your work area. • Report any equipment failure as seen to your direct Supervisor; ensure all machinery parts are put back in place as cleaning process i
Introduction We are recruiting a Chef de Partie for a 4* Hotel & Restaurant located in a ski resort in the Swiss Alps : CONDITIONS : - Seasonal contract : May 2020 - October 2020 - Gross Salary : CHF. 4500.00 + 13 month salary + accomadation - Banqueting for up to 1500 person on a very high end level - English language is mandatory, German is a plus
Introduction The Sonnenalp Hotel is one of the Leading Hotels of the World, recognized for service excellence, community contributions, Green leadership and a diverse and welcoming staff. Our 4th generation family-owned Bavarian style hotel has been THE place to stay in Vail for the past 35 years. Join our exceptional team committed to creating a world class resort experience for each and every Guest! Your tasks What are we looking for? "Exceptional People Creating a World Class Resort Experience" The Sonnenalp in Vail Colorado is looking for Culinary staff to join our premier Hotel. The purpose of this position is to provide our guests with a quality dining experience at our five F&B establishments. The culinary team will work in either fine dining, casual dining, or our events/banquets settings. We offer positions for Q1 visa candidates ONLY. The Q1 positions are 15 months in length and are available to candidates from Germany, Austria or Switzerland only. Our ideal candidate: The Culinary team is responsible for an assigned station in the kitchen cooking a variety of meats, vegetables and seafood according to specified menu and recipes. Must be flexible and able to work in different stations in kitchens and learn the skills to improve knowledge. This is an opportunity to work with significant on-the-job training.
Job Title: Sous Chef Salary: up to 1200AED Location: Riyadh Please Note: We are recruiting for this role through COVID-19 and our client is currently interviewing Who will you be working for? A brand new opening for this small but successful restaurant group. They specialise in fresh modern European cuisine, inspired by classical French flavours and cooking techniques. What are we looking for? A highly motivated and experienced Sous Chef who can help lead a busy brigade. Ideally you’ll be classically trained so confident working with authentic Modern European/French style of cookery. In addition to having great culinary skills, you’ll need to be operationally focussed, promoting company procedures and policies across your brigade. As this role is based in Riyadh, you’ll need to be able to relocate to the UAE. A full relocation package will be available. Desirable Qualities: Currently Sous Chef with a minimum 2 years working at this level within the UK/EU Has been classically trained with experience working within a busy restaurant environment Have a fantastic work ethic and able to keep a cool head under pressure Possess good kitchen management skills Have the drive to build your career and grow with a successful international hospitality group Looking f
Introduction The Sonnenalp Hotel is one of the Leading Hotels of the World, recognized for service excellence, community contributions, Green leadership and a diverse and welcoming staff. Our 4th generation family-owned Bavarian style hotel has been THE place to stay in Vail for the past 35 years. Join our exceptional team committed to creating a world class resort experience for each and every Guest! Your tasks What are we looking for? "Exceptional People Creating a World Class Resort Experience" The Sonnenalp in Vail Colorado is looking for Pastry staff to join our premier Hotel. The purpose of this position is to provide our guests with a quality dining experience at our five F&B establishments. We offer positions for Q1 visa candidates ONLY. The Q1 positions are 15 months in length and are available to candidates from Germany, Austria or Switzerland only. Essential Duties and Responsibilities: (this list may not include all duties assigned) Pastry, bread, dessert and wedding cake creation in all. Management of pastry team. Inventory management, waste reduction, cost controls. Creation of seasonal menu items and daily specials in all outlets. Responsible for requisitioning all foods needed in the pastry shop. Assist with employee meal preparation as time allows.
Executive Chef - Culinary research and development Location: Dubai Salary: AED - Competitive and negotiable Cuisine: Fresh / Innovative / Premium / Casual / Internationale Leading group with multiple concepts This is an exciting role as you will help create and deliver new food concepts throughout the business. MISSION / RESPONSIBLE FOR: Support innovation and development of new recipes with costings Ensure all recipes can be produced on a medium to large-scale volume with keeping consistency Optimizing ingredient and procedures to minimize human inaccuracies. Work with local suppliers to source fresh ingredients for the business Collaboration with Executive Chef on-site to ensure excellence Complete overview of the Culinary division THE PROFILE: Currently be working at the level of Executive Head Chef, Group Chef or Development Chef Languages skills : English (mandatory) Creative, innovative Budgeting / Food costing Keen eye for details and accuracy Structured, with a strong problem-solving ability Good communication skills at all level Customer service orientated Computer literate Interviews to be held by video call - start date asap.
JOB ROLE To assist in leading & managing all culinary activities within the central production facility, ensuring compliance with set standards in quality, hygiene, productivity & guest satisfaction. Promote cross sectional effective communication with positive team spirit. Lead product improvement initiatives for smooth facility operation. JOB RESPONSIBILITIES Assist the Executive Chef to manage productivity to meet growth in line with budget KPI targets. Ensure food produced is of a sufficient quality & quantity to deliver customer satisfaction as judged by meal tasting panels & statistical analysis of customer feedback. Ensure KPI targets on food cost percentage are achieved & waste management is controlled throughout product life cycle. Monitor the work processes of direct & indirect reports ensuring maximum productivity & coordination of production across all facility sections. Liaise with EHS department to ensure the levels of food hygiene within the operation are at least met or exceed regulatory & customer requirements. Ensure th
This is a live job vacancy and the client will be interviewing within the next few weeks via skype / zoom or whatsapp call to adhere to COVD19 regulations! EXECUTIVE CHEF – NEW RESTAURANT OPENING, NEW DELHI! We are currently looking for a top Head Chef for this Exec Chef position at this cutting-edge Restaurant soon to open in New Delhi! The candidate ideally should have the following experience, skills and attributes: Top chef experience in leading Internationally acclaimed restaurants Asian / Pan-Asian / Japanese cuisine experience essential Strong Team leader who is inspiring & will motivate his / her staff Good kitchen manager who is financially savvy, able to run a profitable kitchen Must have at least 4 years’ experience at Head Chef Level Salary package Offered: Negotiable but around USD4-5k plus full expat benefits dependent upon experience Unfortunately, due to the high volume of applications, only short-listed individuals who match the above criteria will be contacted; but feel free to get in touch!
Location Sheraton Grand Conakry, Cadastral de Kipe, Conakry, Guinea, Guinea Brand Sheraton Hotels & Resorts Schedule Full-time Relocation? Yes Position Type Management Start Your Journey With Us When you join the Sheraton family, you become a member of its global community. We’ve been a place to gather and connect since 1937. At Sheraton, associates create a sense of belonging in more than 400 communities around the world. We welcome guests through engaging experiences and thoughtful service. If you’re a team player who is excited to deliver a meaningful guest experiences, we encourage you to explore your next career opportunity with Sheraton. JOB SUMMARY Helps drive company values and philosophy and ensures all training and development activities are strategically linked to the organization’s mission and vision. Works with property leadership team to identify and address employee and organizational development needs. The position is responsible for ensuring effective training is in place to enable the achievement of desired business results. Training programs focus on a variety of topics, including product knowledge, company philosophy, and customer service and leadership skills. Conducts needs assessments, d
9YARDS MEDIA & MARKETING www.9yards.ae Job brief We are looking for a competitive and trustworthy Sales Manager that has Managerial experience in Media/Marketing/Advertising to help us build up our business activities. Sales Manager responsibilities include discovering and pursuing new sales prospects, negotiating deals and maintaining customer satisfaction who will be directly reporting to the Sales Director. If you have excellent communication skills, we’d like to meet you. Ultimately, you’ll help us meet and surpass business expectations and contribute to our company’s rapid and sustainable growth. Essential Functions And Responsibilities Experience in sales and providing solutions based on customer needs Strong communication and interpersonal skills with aptitude in building relationships with professionals of all organizational levels Excellent organizational skills Ability in problem-solving and negotiation Meeting planned sales goals Tracking sales goals and reporting results as necessary Coordinating with marketing on lead generation Promoting t
Job Category Loss Prevention & Security Location Sheraton Grand Conakry, Cadastral de Kipe, Conakry, Guinea, Guinea Brand Sheraton Hotels & Resorts Schedule Full-time Relocation? Yes Position Type Management Start Your Journey With Us At Sheraton, we go above and beyond in everything we do. We are inspired by our guests and one another – and are driven to make things better. We love what we do, and we give it all we’ve got – on property and off. When guests stay with us, it’s not just a room with a bed that they’re buying. It’s an experience. We’re looking for someone who is ready to go beyond in everything they do. If you are someone with a genuine drive to improve your life and the lives of those around you, we encourage you to explore careers with Sheraton. Job Summary Assists the Director of Security in managing security operations on a daily basis. Areas of responsibilities include the protection and safety of property assets, employees, guests and property, accident and fire prevention and response. Ensures the continuous protection of guests, employees and hotel assets. Maintains logs, certifications and documents required by law and Standard Operating Procedures. Candidate Profile
Introduction Location: Warsaw Department: F&B Position: Hostess/ Host Job Summary The purpose of the position is to interact with our guests and ensure that they have a positive dining experience. Restaurant Hosts/Hostesses are responsible for positive guest interactions, while providing service in a friendly and efficient manner. Hosts/Hostesses are expected to be attentive to our guests spoken and unspoken needs and make them feel welcomed, comfortable, important, and relaxed. Qualifications Education: High school diploma or equivalent vocational training certificate required. Experience: Prior experience of at least a year in a high profile restaurant required. Prior experience within a five-star hotel brand preferred. Computer Skill & Other Technical Skills: Ability to learn and utilize computer software and hardware required. Ability to easily maneuver on computer keyboard required. Ability to learn, utilize and communicate effectively via company issued communication devices (e.g. Nextel phones, etc). Communication: Advanced ability to comprehend and speak English to understand and respond to information and address advanced guest requests required both verbally and in writing. Knowledge of additional language(s) preferred.
Staff needed for Hotels, Restaurants and Bars Jobs in Hotel and Catering - all levels We represent a varied clientele including Hotels: international groups ; luxury hotels and Palaces; boutique hotels; lifestyles; Apart-hotels Restaurant and bars: high-end; Michelin; brasseries ; cocktail bars; lifestyle; etc. Branded restaurant; fast food type; snacking Premium corporate catering groups We anticipate a strong demand for personnel at all levels and will need you for a rapid re-launch of activities across France. If you have an experience of at least 1 year in the hospitality industry ; or ; if you just graduated from a hotel / catering school (or similar) and are looking for a job We support the recruitment of all divisions: KITCHEN: Commis; CDP; Sous-chef; Pastry; Bakery ; Chef de cuisine RESTAURANT: Waiters; Head waiter ; Maitre D’ ; Restaurant Manager BAR: Bartender; Mixologists; Head Bartender; Manager RECEPTION: Receptionist; Concierge; Guest Relation; Supervisors; Front Office Manager ROOMS: Housekeeper; Floor Manager; Laundry; Assistant Manager; Executive Housekeeper OTHER DIVISIONS: Reservations; Revenue Management; Sales and Marketing; Human Resources; Spa and Fitness; Finance; etc.
Food and beverage supervisors are generally responsible for all of the business operations of a dining establishment. Duties typically include interviewing, hiring, training, scheduling and managing employees, as well as overseeing inventory, including food and beverages, supplies and other restaurant equipment. Managers are also responsible for resolving customer complaints regarding food quality and service and making sure the business complies with health and food safety regulations. In addition, most managers perform administrative tasks such as managing payroll and writing budgets Responsibilities include: · Ensure staff is working together as a team to ensure optimum service and that guest needs are met. · Inspect grooming and attire of staff, and rectify any deficiencies. · Complete opening and closing duties including setting up necessary supplies and tools, cleaning all equipment and areas, locking doors, etc. · Inspect storage areas for organization, use of FIFO, and cleanliness. · Complete scheduled inventories and st
Recognizes superior quality products , presentations and flavor Ensures compliance with food handling and sanitation standards Follows proper handling and right temperature of all food standards Displays leadership in guest hospitality , exemplifies excellent customer service and create a positive atmosphere for guest relations Assist all menu development Ensure associates are treated fairly and equitably Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations Interacts with the guests obtain feedback on product quality and service levels. Administers the performance appraisals process for direct report managers Ensures associates maintain required food handling and sanit
Wyndham Dubai Deira, Super 8 and Days Hotels Deira is now seeking a Cluster Chief Steward to join our team in Dubai, United Arab Emirates. Job Summary The Cluster Chief Steward, reporting to the Cluster Executive Chef, is responsible for the operations of the stewarding department during the afternoon and evening shifts to ensure proper washing of kitchen utensil sanitation. He/she is also responsible for supervising the stewarding department and ensuring that all outlet surfaces and utensils are clean and in compliance with all Health department requirements and hotel guidelines. KEY RESPONSIBILITIES Managing Day-to-Day Operations Supervise activities of evening stewards, pot washers, and night stewards to ensure proper utensil sanitation and storage. Comply and assure compliance with all safety standards by following a
Introduction WE WELCOME YOU TO FINOLHU - THE 5 STAR LUXURY RESORT IN THE MALDIVES The Seaside Hotel Collection includes a total of twelve exclusive resort and city hotels located in the Canary Islands, Spanish mainland, Germany and now in the Maldives! For our 5-star luxury resort Finolhu We are currently seeking a talented, experienced Executive Chef to join our team Your tasks • Deliver simple food that has a fresh approach to uncomplicated fabulous food utilizing local offerings and supplemented by the best produce. • Manages all kitchen operations -Finolhu Resorts, and providing assistance. This also includes working closely with stewarding operations with an emphasis on maintaining hygienic standards and practices, staff training, and overseeing the preparation and presentation of a consistent food product which meets customer's expectations. • Providing all necessary operation support and feedback to Resort Manager / EAM- Finolhu with regards to the improvements, suggestions and ideas. • Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and resort policies and procedures. • Drive departmental revenue and profit goals and minimize wastage • Ensures that guest feedback in relation to food product/presentation is reviewed and discussed to drive continuous improvement to maximiz