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At One&Only, we exist to create joy for our guests through anticipation, creativity, precision, empathy and warmth. We tailor every aspect of our guests stay to bring their dreams and desires to life. With an atmosphere thats chic but wonderfully unstuffy, and a team who are meticulous but warm, we seek to exceed our guests expectations at every possible turn. Shimmering in azure Indian Ocean, fringed with white powder sands and vibrant coral reef, One&Only Reethi Rah is a beautiful and rare place that creates magically unscripted stories for the worlds most discerning and remarkable guests. With abundant knowledge and generosity, we anticipate our guests every need and surpass expectations.
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Job Summary You will support the overall operation of the resort to maximize guest satisfaction, team member performance and business results. Your key duties and responsibilities are to minimise costs. You will managethe day-to-day operation cost accounting. Further you will adhere to all cost control procedures and review purchase procedures for all items. This role is important for the hotel as your action will positively influence our profit. * Examines all food and beverage invoices, verifying quantities ordered and received against the food order sheets and purchase orders * Compares quoted prices to invoice prices * Verifies food and beverage invoices on a selective basis and occasionally spot checks invoice unit costs to match them with the market quotation sheet * Totals and codes invoices on a daily basis
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Bin Eid Executive Search
United Arab Emirates
From $54,000 to $60,000 per annum + Accommodation + Family benefits
The ideal candidate should have - Degree or Diploma in Hotel Management. - 10 to 15 years of relevant experience in the hotel industry. - Minimum 3 years of association as Executive Chef with a 5* chain hotel. - Extremely sound knowledge in all the functional areas of kitchen operations, particularly costing, quality control, menu planning, budgeting, staff training, etc. - A task master with strong leadership qualities
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Bin Eid Executive Search
Saudi Arabia
From $50,000 to $60,000 per annum + Accommodation + benefits
Our Client, a reputed Catering & Facilities Management Group in Saudi Arabia (northwestern region)is looking for a qualified and well-experienced Hotel Professional, Executive Chef (European Nationals preferred). The ideal candidate should have - Minimum 3 years of association as Executive Chef with a 5* chain hotel / resort. - Extremely sound knowledge in all the functional areas of kitchen operations, particularly costing, quality control, menu planning, budgeting, staff training, etc. - A task master with strong leadership qualities - Candidate who is ready to relocate on SINGLE status preferred.
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The Marriott Hotel and Resort Palm Jumeirah
Middle East
Best in the Market
Responsibilities * Coordinate daily Front of the House and Back of the House restaurant operations * Deliver superior service and maximize customer satisfaction * Respond efficiently and accurately to customer complaints * Regularly review product quality and research new vendors * Organize and supervise shifts * Appraise staff performance and provide feedback to improve productivity * Estimate future needs for goods, kitchen utensils and cleaning products * Ensure compliance with sanitation and safety regulations * Manage restaurants good image and suggest ways to improve it * Control operational costs and identify measures to cut waste * Create detailed reports on weekly, monthly and annual revenues and expenses * Promote the brand in the local community through word-of-mouth and restaurant events
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* Managing day to day breakfast operation and ensuring standards are being applied within the operation. * Developing junior chefs, sharing knowledge to build diverse team, ensuring team equally empowered to deliver the best breakfast experience. * Must have knowledge of food cost, inventory control, ordering process through the system ( FMC, FBM). * Must have knowledge of ISO 22000, HACCP, PIC in order to be in line with DM and food safety requirements. * Must have experience in large scale all day dining, specially breakfast. * Coming up with new ideas, developing recipes and producing dishes to our clients which appeal and represent Rixos luxury life style concept. * Work with superiors to produce diversified menus on accordance with the Rixos Premium JRBs policy and vision. * Experience in all day dining * Experience in luxury hospitality industry
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Salary up to SGD 10,000 (USD 7,000) We are looking for a Japanese Executive Chef to run this Flagship Restaurant operation. * Responsible for running, overseeing, and setting up the culinary operation * Restaurant offers, Sashimi, Teppanyaki and Japanese Kitchen * Ensure standards are maintained * Continually review and refresh menu offerings * Create, review, and refresh new product offerings through an innovative, passionate, hands-on approach * Cost control, monitoring performance across all departments * Regular hygiene audits * At least two years of experience as an Executive Chef * Experience in Japan is preferred * Preferably International experience * Fluent in Japanese * Experience within the Asian market * Strong planning skills and focused on revenue generation * Team management skills * High level of attention to detail
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* Prepares, arranges, and serves all food according to the standards set by the Executive Sous Chef. * Reports equipment on the section requiring repairs and maintenance. * Does daily routine tasks by himself and in conjunction with his supervisor. * Controls costs by minimizing spoilage, waste and exercising portion control. * Handles machines, furniture, equipment and utensils the proper way and cleans them after use. * Cleans refrigerators, work tables, and ensures that working areas are kept clean at all times. * Follow the established procedures and performs special duties as may be assigned by supervisor. * Reports to the chef de partie the need for food requisitions from the store in time. * Ability to focus attention on guest needs, remaining calm and courteous at all times * Strong interpersonal and problem solving abilities
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To control and direct the food preparation process and any other relative activities. Constructing menus with new or existing culinary creations ensuring the variety and quality of the servings. * To monitor and maintain consistent food standards and quality across all areas and during all stages of production and supply. * To participate in the procedure according to the companys Food Safety Management. * To maintain the correct use of the processes including cleaning and closing down procedures. * To ensure quality control measures and hygiene systems are achieved at all times. * To have total accountability for the day to day running of the kitchen service. * To purchase all food and food related products using company nominated suppliers. * To achieve food budget cost controls, ensuring minimum wastage within the unit.
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Novotel - Ibis - Adagio Premium, Dubai, Al Barsha
United Arab Emirates
Unspecified
* Respect the policies and procedures implemented on the process of procurement. * Support and encourage the objective of cost control and maintain traces for audit. * Obtains quotations and completes market surveys to ensure high quality products for the best prices to update the Purchasing Manager, * Assist the purchasing Manager in negotiations. * In absence of Purchasing Manager, places purchase orders and ensure delivery of supplies and equipment to the hotel respecting the deadlines. * Maintains equipment and supplies catalogues and an inventory of various products in the market to be able to provide immediate service to colleagues. * Ensures all purchases are streamlined and there is maximum savings where possible without sacrificing on quality.
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Sheraton Abu Dhabi
United Arab Emirates
Unspecified
* Prepare and present high quality dishes within company guidelines. * 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. * Assist other departments wherever necessary and maintain good working relationships. * Report maintenance, hygiene and hazard issues. * Previous experience in similar role. * Positive attitude. * Good communication skills. * Ability to work under pressure. * Ability to work on own or in teams. * NVQ Level 2. * Basic Food Hygiene Certificate.
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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 resortFinolhuBaa AtollWe are currently seeking a talented, experiencedSous Chef (Thai/Asian Cuisine)to join our Culinary team. Your tasks * Works with the executive pastry chef / executive chef in the Management of all kitchen operations including Stewarding with an emphasis on maintaining hygienic standards and practices, staff training, and overseeing the preparation and presentation of a consistent food product which meets customers expectations.
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WARM, OUTGOING, RESOURCEFUL & PASSIONATE ACHIEVER? We are an all-inclusive, community driven living experience in the heart of Dubai, for global citizens to live, work, thrive and socialize with like-minded people. What will I be doing? * Account for and audit all purchase orders, receive records and suppliers invoices (purchase invoices matching procedure) * Ensure all invoices have proper supporting documents and authorization before processing payment * Prepare vouchers, including cost distributions and account codes for all suppliers invoices and credit memos * Balance suppliers monthly statements to the hotels accounts payable record * Answer suppliers and other parties queries relating to accounts payable * Prepare daily receivables, post in system and balance totals to the general ledger * Respond to all questions and concerns related to the City Ledger
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We are looking for an Executive Chef ready to manage the kitchen for the opening of a Grand Brasserie in Dublin. Salary up to £85,000 / €100,000. What will you be doing as the Executive Chef? * Ensure the kitchen is always managed effectively and safely * As a forward-thinking Executive Chef, you manage the day-to-day kitchen operation * Ensure quality food preparation and presentation, resulting in an unsurpassed dining experience every time * You will be passionate about training and mentoring your brigade, whilst also focussing on planning, cost and stock control, as well as health and hygiene management * Your cookery skills and experience will allow you to design and deliver authentic and creative seasonal menus * You have been trained in the Michelin market * Have a background in high-end brasserie restaurants
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Habtoor Grand Resort Autograph Collection LLC
United Arab Emirates
Unspecified
Restaurant Manager An exciting opportunity has arisen for an experienced Restaurant Manager to join Habtoor Grand Resort, Autograph Collection, The Restaurant Manager is responsible to lead the daily operation of the outlet and build strong customer relationships & create friendly atmosphere with a high focus is on delivering standards and service. The ideal candidate is now working as Restaurant Manager or strong Deputy Manager who has similar experience, ideally in Dubai , United Arab Emirates . Preferred candidate will have outstanding organizational skills along with the passion and commitment in driving excellent service to the guests and a proven track record in F&B industry. Responsibilities. To ensure the outlet achieves its budgeted targets and forecasted revenues
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Hiren International,Dubai - UAE
North & Central America
Unspecified Excellent Salary and Benefits
A leading cruise line is looking for Chef De Partie Pastry to join their fleet of award-winning cruise ships that sail the globe. Providing a working environment that fosters career growth and development for onboard team members. Directs, coaches, supports, supervises and evaluates (in conjunction with the Executive Chef/Chef) the performance of all direct reports. Provides proper training for the new crewmembers and follows up on their progress. Has a thorough understanding of Time and Attendance procedures, shipboard training, and is familiar with the contracts and work schedule hours/week. Monitors working hours and completes report of overtime for payroll purposes. Communicates daily with the Executive Chef and Provision Master to determine product availability. Controls and provides daily food requisitions for the next days preparation according to food cost.
Posted 13 days ago
The award-winning Shangri-La Hotel, Dubai offers luxurious accommodations, exceptional dining and gracious hospitality in the heart of one of the world's most dynamic cities. Located along Sheikh Zayed Road, the 42 storey hotel is 15 minutes from Dubai International Airport and 5 minutes from the Dubai Convention Centre, World Trade Centre, Dubai International Financial Centre and downtown Burj Khalifa Dubai. It is within close proximity to shopping malls including the famous Dubai Mall as well as Dubais popular beaches. The hotels 302 rooms, serviced apartments, residences and officesoffer a combination of traditional luxury and modern functionality. Fantastic views and thoughtfully-selected furnishings create an experience of unparalleled style and comfort. * Lead the Shang Palace operation and a Culinary team of Michelin recognition
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WARM, OUTGOING, RESOURCEFUL & PASSIONATE ACHIEVER?UPSIDE IS FOR YOU! We are an all-inclusive, community driven living experience in the heart of Dubai, for global citizens to live, work, thrive and socialize with like-minded people. What will I be doing? * Providing a high level of property maintenance knowledge * Position has overall responsibility for maintaining the building, grounds and physical plant with particular attention towards safety, security and asset protection * Accountable for managing the budget, capital expenditure projects, preventative maintenance and energy conservation * Developing and implementing strategies that will deliver products and services, which meet or exceed the needs and expectations of guests and employees while maximizing the financial performance * Responsible for maintaining standards and regulatory requirements
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To assist in leading & managing all culinary activities and 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. * Assist the Executive Sous Chef to manage productivity to meet growth in line with budget KPI targets * Ensure food produced is of 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 the product life cycle * Monitor the work processes of direct & indirect reports ensuring maximum productivity & coordination of production.
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Provides support to the Executive Housekeeper in all areas of Housekeeping operation, such as staff training, coaching, counselling and also enforces to the hotels standard operating procedures. Assists Executive Housekeeper with the planning, organization and supervision of the cleaning and maintenance of the hotel. Specificresponsibilities include guest rooms, public areas, back of the house areas, linens and uniforms. To supervise and coordinate activities of room attendants, house attendant, public area cleaners and floor supervisors. Assists in the managing and directing of the daytoday operations of all Housekeeping and laundry functions. Participates in and enforces quality assurance for Housekeeping Department and department cost control measures
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Main Responsibilities * Ensure all staff is fully aware of any special event taking place in the hotel and Abu Dhabi daily. * Answers guest questions and handles guest requests in a polite and efficient manner such as giving information, making a reservation for a tour, a restaurant or transportation, providing directions, confirming flight, etc. If needed, refers requests to relevant staff to ensure customer satisfaction. * Keeps updated of all information concerning the hotel services, local places of interest, restaurants, transportation, sport facilities, churches, shopping areas and all relevant information likely to be of guests interest in order to be able to answer guest requests and questions. * To assist in maintaining the LQA standards within Concierge Department.
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Hiren International,Dubai - UAE
North & Central America
Unspecified Excellent Salary and Perks
A leading cruise line is looking for Sous Chef to join their fleet of award-winning cruise ships that sail the globe. Providing a working environment that fosters career growth and development for onboard team members. Directs, coaches, supports, supervises and evaluates (in conjunction with the Executive Chef/Chef) the performance of all direct reports. Each Sous Chef will be assigned schedule an area of the galleys by the Executive Chef/Chef and will be held accountable for the expected results. Works with the Chef to establish work schedules for all Cooks. Monitors all Cooks working hours and completes report of overtime for payroll purposes. Provides proper training for the new crewmembers and follows up on their progress.
Posted 13 days ago
Constance Ephelia Resort.
Seychelles
Competitive & Benefits
Job Brief The Chef De Partie is to assist the Sous Chef in producing quality food, cost effectively. * May be replacing the sous chef when absent. * 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 * Ensures that all food of the section respects at all times the hygiene standards in force in the resort * Inspects areas daily and ensures that standards of cleanliness and order of areas are respected * CDP is personally in charge of the order, cleanliness of his section, including related refrigerators and cold rooms * Ensures that wastage and spoilage is controlled in the section. Immediately reports any non-conformance to sous chef
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Job Description We are currently seeking for a passionate culinary expert to be the second in command in our kitchen brigade, who can deliver astonishing levels of service and provide creative results. As a Junior Sous Chef, you will be assisting Chef de Cuisine for the smooth operation of the entire kitchen department by combining culinary and managerial skills in order to maintain and enhance our internal & external guests satisfaction This role involves coordinating closely with the Chef de Cuisine in determining the quality of food and will include key responsibilities such as * Produce high quality plates both design and taste wise * Coordinates closely with the Chef de Cuisine in determining quality and quantity of food material to be purchased and prepared.
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The award-winning Shangri-La Dubai offers luxurious accommodations, exceptional dining and gracious hospitality in the heart of one of the world's most dynamic cities. Located along Sheikh Zayed Road, the 42 storey hotel is 15 minutes from Dubai International Airport and 5 minutes from the Dubai Convention Centre, World Trade Centre, Dubai International Financial Centre and downtown Burj Khalifa Dubai. It is within close proximity to shopping malls including the famous Dubai Mall as well as Dubais popular beaches. The hotels 302 rooms, serviced apartments, residences and officesoffer a combination of traditional luxury and modern functionality. Fantastic views and thoughtfully-selected furnishings create an experience of unparalleled style and comfort. * Lead the daily operation of Garde Manger, In Room Dining and Banquet
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