![]() We provide original, chic and memorable service and experiences that inspire guests to unlock the destination. Our guests are curious and creative, cosmopolitan, culture seekers that appreciate sophisticated, timeless service. **Location** Le Méridien Phuket Beach Resort, 29 Soi Karon Nui, Tambon Karon, Phuket, Phuket, ThailandĪt Le Méridien, we believe in helping guests unlock the unexpected and engaging experiences each destination has to offer. ![]() The majority of businesses, built on a portfolio of world leading brands, dominate their sector.**Job Category** Food and Beverage & Culinary The success of Al-Futtaim is attributed to proactively managing change whilst upholding the values of integrity, service and social responsibility. Structured into six divisions automotive, retail, electronics, engineering and technology, real estate, financial services and general services, Al-Futtaim operates through more than 60 companies and maintains a decentralised approach, giving individual businesses flexibility and versatility to maintain a competitive stance.Įmploying in excess of 20,000 people across the UAE, Bahrain, Kuwait, Qatar, Oman, Egypt, Syria, Pakistan, Singapore and Europe, this approach benefits employees, providing a clearly defined work culture where individuals are empowered with authority and responsibility for their work. Good communication skills in English both verbal and written essentialĮxperience as a Chef De Partie or Commis in a similar environment for a minimum of 2 yearsĮstablished in the 1930s as a trading business, Al-Futtaim is one of the most progressive regional business houses headquartered in Dubai, United Arab Emirates. Knowledge of the Internet, MS Office and Email essential To have kitchen background and a relevant qualificationĬatering qualification in Catering Management The CDP is encouraged to be part of the menu and specials recipe development/testing in both practical and creative aspects. Manage resources including overtime and staff welfare for their section. Work closely with other departments to promote good team work and efficient operations.Įnsure all mise en place lists and handovers are completed on time for the next shift. Follow internal HSSE programs especially regarding product and service levels, and general cleanliness to exceed jtg and governmental guidelines.Ĭommunicate and Coordinate with Other Managers Regular inspection of outlet and relevant equipment to ensure adherence of all government and regulatory requirements in food safety, hygiene and equipment maintenance. Have a basic understanding of the day-to-day operational costs’ management of the BOH Control and improve manpower, food cost, and all other operational expenditures. Understand the importance of BOH Cost Management ![]() Facilitate training regarding new items with both FOH and BOH. Understand specials for their section in implementation and menu changes according to agreed recipes and standards. To be on top of all goods that are received for the kitchen as against what was ordered Ensure all products are received correctly according to the guidelines. To assist the Sous Chef in ordering of supplies to ensure the store has sufficient stock for the daily operations including special events and seasonal variances. Support Sous Chef to ensure BOH is run to the specified service levels and KPIs through regular monitoring of operational performance with their team and other departments.ĭevelop Individual BOH team members in the Storeĭevelop, mentor and manage the commis to assist them in training, developing, motivating, and evaluating all staff to ensure high standards always. Manage Daily BOH Operations within the individual department
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