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ARABIC HEAD CHEF

بواسطة Accor Hospitality Group
الفجيرة الفجيرة >
وظائف شاغرة وظائف شاغرة >
مأكولات و مشروبات مأكولات و مشروبات >
شيف/طاهي شيف/طاهي >
التفاصيل
https://dbzstatic-a.akamaihd.net/.dist_9031db15d0814282577aaf0c3820b1304b23eab2/ 65805

التفاصيل: نُشِر بتاريخ: 19 أغسطس 2018

  • اسم الشركة: Accor Hospitality Group
  • نوع التوظيف: دوام كامل
  • الراتب الشهري: غير محدد درهم
  • المهنة: شيف/طاهي
  • الحد الأدنى من خبرة العمل: 1 - 2 سنوات
  • الحد الأدنى من مستوى التعليم: غير محدد
  • صاحب الإعلان: صاحب العمل
  • المستوى المهني: متوسظ الخبرة

الوصف:

Hotel or EntityNovotel FujairahManaged hotel

City FUJAIRAH
State Eastern UAE

Region/Country
United Arab Emirates

Designed for natural living, Novotel, the AccorHotels group’s mid-scale brand, has nearly 496 hotels and resorts in 58 countries, located at the heart of major international cities, in business areas and tourist destinations. With a homogenous service in all its hotels, Novotel contributes to the well-being of business and leisure travellers: spacious and adaptable rooms, balanced meals 24/7, meeting rooms, caring staff, dedicated children’s areas and fitness rooms. Novotel hotels are also pioneers of sustainable development by participating in the Green globe global certification programme. Discover the hotel

Contract

Job Level

Job

Job

Fixed-term contract:

No

Status

Full Time

Anticipated Start Date

19-09-2018

Contact

Mahmoud Ramy
H6822-HR@accor.com

اعرض رقم الهاتف

Skills

Level of Education Vocational education
Areas of study Cooking
Professional experiences 1 to 2 years
Languages essential English

Key tasks

Overview of duties
Assumes overall leadership and responsibility for the cost effective management of the kitchen team to maximise Food and Beverage profitability.
Oversees the food preparation, production and implementation of menus which are designed to deliver innovative, safe food and does so by meeting market / customer needs and falls within budgeted guidelines.
Works in conjunction with Food and Beverage Management team to ensure a quality product and service.
Maintains Health and safety standards in the kitchen

Main Responsibilities
Management and leadership of the hotel kitchen team.
Management of the restaurant, room service, bar and conference food service operations on a day to day basis.
Produce creative and innovative menu designs
Create a true multi-site kitchen facility that use the collective people, and equipment resources efficiently to meet the needs of respective food outlets.
Meet and where possible exceed customer and guest expectations
Respond to any changes in food styles and service trends as dictated by the market (hotel / customers)
Ensure food standards, preparation, presentation and cooking techniques are established and monitored to meet Brand Standard guidelines and maintained at that level. Work with the kitchen teams and take corrective action where appropriate, and within company guidelines, if standards are not met.
Ensure the highest possible standard of hygiene is practiced and maintained by the entire F&B Service team to meet Health & Safety regulations and HACCP food preparation guidelines.
Cultivate a positive work environment where learning and personal development are benchmarks by which quality improvement is driven.
Co-ordination of the stewarding team to meet the kitchen’s requirements.
Adherence to Emergency Communication procedures ensuring that enquiries from the media are only responded to by the nominated spokesperson
Strive to implement the Accor Vision and demonstrate active use of Accor Values.
Any other duties assigned by your manager.

Financial Responsibilities/Duties
Complete costing on all menu items prior to introduction of new dishes.
Maintain food costs at budgeted levels by careful preparation, service and storage of food product.
Coordinate daily food requirements with purchasing with consideration for delivery times, shelf life and storage capabilities.
Assist in the development of the Annual Business Plan and Financial Budget; use this as a guide to controlling expenditure during the financial year.
Facilitate the smooth running of the department through adequate supply of materials and equipment.
Adhere to the department budget through the Purchase Order System and inventory controls.
Be pro-active in controlling costs being fully aware of forecasted business and targeted profitability whilst maintaining standards.

At Novotel, we grow faster

Feel fully responsible, be autonomous, adaptable, professional, have a love of adventure and a desire to stretch your limits: that’s the Novotel spirit .
An international brand with a network of 400 hotels in 60 countries, Novotel’s success is due to the professionalism and enthusiasm of its 30 000 employees who have been embodying the brand’s ideals for over 40 years.

DNA of the brand, innovation is at the heart of the promise made to employees: "At Novotel, we grow faster" . To transform this promise into reality, Novotel has implemented a unique human resources policy declined around five main professional career paths. Novotel accompanies each employee throughout their career. Integration, geographic mobility, bridging provision, skills development… everyone is given the opportunity to progress quickly and go further. Impossible is not Novotel.


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