de Hospedagem - Dubai, United Arab Emirates - IBIS SÃO PAULO IBIRAPUERA

Description

Company Description

"Why work for Accor?
We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality.

We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor's limitless possibilities.

Do what you love, care for the world, dare to challenge the status quo #BELIMITLESS"

Raffles the Palm Dubai is on the western crescent of Palm Jumeirah, the world's 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.

Raffles Hotels & Resorts is an award-winning, luxury international hotel company with a history dating back to 1887 with the opening of Raffles Hotel, Singapore.

The portfolio currently comprises eleven luxurious properties, from secluded resorts to city hotels in key locations around the world.


Job Description:

• To report for duty punctually wearing the correct uniform and name badges at all times
• Assist the Chef de cuisine/Sous Chef in the supervision of all colleagues engaged in the kitchen
• Attend daily meetings with the Executive Chef / Executive Sous-Chef regarding the menus
• Attend meetings as required in the Operational Manual and update the Executive Chef / Executive Sous Chef on points raised.
• Hold a daily and monthly meeting with his department kitchen colleagues and report to Executive Chef / Executive Sous Chef (or designate when instructed)
• Assist the Chef de cuisine or Sous Chef in establishing culinary standards specific to banquets which meet the needs of the target market.
• Assist the Chef de cuisine or Sous Chef in planning menus and recipes and test samples in conjunction with the Executive Chef / Executive Sous Chef
• Write specific and accurate product specifications and standards recipes for use in the computer and by the Materials manager
• Use, wherever possible, locally and seasonally available products in menus and "specials".
• Inspect daily, all fresh food received to ensure the quality is maintained.
• Inspect twice daily all food stores and refrigerated areas and suggest, where necessary, correct storage methods to comply with Health & Safety regulations, to avoid spoilage and ensure regular turnover of food items and give completed check lists to the Executive Chef (or any designates)
• Check on a daily basis food preparation, individual costs, quality, quantity inventories and portion control.
• Conjunction with the Chef de cuisine/Sous Chef, establish job methods and supervise on a regular basis, and correct if necessary, cooking standards to maintain a high quality of food and service on quality basis.
• During service periods, to personally run the hot plate and assist when needed and to ensure that the presentation as well as quality of the food is in accordance with the established standards.
• Liaise with the Chief Steward (or any designates) in order to ensure high standards of cleanliness are maintained in all areas of the kitchen, such as machinery, small Kitchen equipment, floors and fridges, to ensure a sufficient supply of crockery and cutlery for the service and the banqueting department.
• Plan rosters on a 1 weekly basis and to review on a daily basis with the Chef de Cuisines/Sous Chefs (or any designates, overtime, rosters and holiday requirements and absenteeism.
• Report accidents and sickness in the log Book and to report any such incidents to the Chef de Cuisines/Sous Chefs (or any designates) on a daily basis.
• Report any problems regarding failure of machinery and small equipment to the Chef de Cuisines/Sous Chefs (or any designates) and to follow up and ensure the necessary work has been carried out.
• Instruct on the correct usage of Kitchen equipment and machinery and to check that this is carried out in the correct manner by all Kitchen colleagues as set out by the Health & Safety regulations and correct the usage if necessary.
• Ensure that the standards set by the Company's Policy and Procedures regarding personal hygiene are maintained by all Kitchen colleagues
• Ensure that the daily logbook is utilized, and complaints are immediately reported to the Chef de Cuisines/Sous Chefs (or any designates) Complete material checklist e.g. miseenplace within own department for all sections.

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