We have an Excellent Job Opportunity for our Esteemed Client - Emirates Kitchen Flight Catering Company based in Dubai - UAE .
Introduction of Company :
Based at Dubai International airport, Emirates Flight Catering provides Airline Catering, Events and VIP catering, plus ancillary services including laundry, food production and airport lounge food & beverage. They passionately promote excellence and efficiency and that's why we're industry leaders. They also provide services to EXPO 2020 & are one of their Premier Partners.
Job Location: - Dubai - UAE
Position:
Commi I
Commi II
Commi III
Mandatory Requirement :
Should have minimum 1 to 5 years' experience in relevant field.
Should have Good Communication skills in English.
Should have pleasant personality.
Age limit: 21 to 35 years.
Duties and Responsibilities :
Provide the highest and most efficient level of hospitality service to the hotel guests.
Works in the designated station as set by Executive Chef and/or Sous Chef.
Able to organise the assigned work area and efficiently put away orders.
Able to prepare and sells food within recommended time frames to meet Guest expectations.
Able to operate kitchen equipment like braising pan, baking ovens, stoves, grills, microwaves and fryers.
Able to produce quality product in a timely and efficient manner for the guests or staff.
Responsible to maintain cleanliness, sanitation at the assigned work area.
Responsible for preparing and cooking all food items by the recipe and to specification.
Prepare ingredients for cooking, including portioning, chopping, and storing food.
Prepare all menu items by strictly following recipes and yield guide.
Cook food according to recipes, quality standards, presentation standards and food preparation checklist.
Prepares, seasons, and cooks a wide variety of meats, vegetables, soups, breakfast dishes and other food items.
Slices, grind and cooks meats and vegetables using a full range of cooking methods.
Wash and peel fresh fruits, vegetables and also able to weigh, measure and mix ingredients on correct proportions.
Have general knowledge of cooking temperatures, making soups & sauces, preparing entrees, vegetable preparation and a la carte cooking.
Set-up the station with par stocks of menu items, and prepare the dishes designated for that station.
Checks supplies and prep lists and ensures all items are prepped in a timely fashion.
Replenishes service lines as needed and restocks and prepares the workstation for the next shift.
Ensures that all products are stored properly in the correct location at the appropriate levels at all times.
Check and ensure the correctness of the temperature of appliances and food.
Serve food in proper portions on to correct serving vessels and plates.
Wash and disinfect kitchen area, workstations, tables, tools, knives and other equipment.
Maintain correct portion size and quality of the food to the hotel's standards.
Minimise waste and maintain controls to attain forecasted food cost.
Review status of work and follow-up actions required with the Head Cook before leaving.
Assists in providing on the job training & development of new cooks.
Assists other Team Members in the kitchen when needed or perform any other tasks assigned by the hotel management.
Should have minimum 1 to 5 years' experience in relevant field.
Should have Good Communication skills in English.
Should have pleasant personality.
Age limit: 21 to 35 years.
Duties and Responsibilities :
Provide the highest and most efficient level of hospitality service to the hotel guests.
Works in the designated station as set by Executive Chef and/or Sous Chef.
Able to organise the assigned work area and efficiently put away orders.
Able to prepare and sells food within recommended time frames to meet Guest expectations.
Able to operate kitchen equipment like braising pan, baking ovens, stoves, grills, microwaves and fryers.
Able to produce quality product in a timely and efficient manner for the guests or staff.
Responsible to maintain cleanliness, sanitation at the assigned work area.
Responsible for preparing and cooking all food items by the recipe and to specification.
Prepare ingredients for cooking, including portioning, chopping, and storing food.
Prepare all menu items by strictly following recipes and yield guide.
Cook food according to recipes, quality standards, presentation standards and food preparation checklist.
Prepares, seasons, and cooks a wide variety of meats, vegetables, soups, breakfast dishes and other food items.
Slices, grind and cooks meats and vegetables using a full range of cooking methods.
Wash and peel fresh fruits, vegetables and also able to weigh, measure and mix ingredients on correct proportions.
Have general knowledge of cooking temperatures, making soups & sauces, preparing entrees, vegetable preparation and a la carte cooking.
Set-up the station with par stocks of menu items, and prepare the dishes designated for that station.
Checks supplies and prep lists and ensures all items are prepped in a timely fashion.
Replenishes service lines as needed and restocks and prepares the workstation for the next shift.
Ensures that all products are stored properly in the correct location at the appropriate levels at all times.
Check and ensure the correctness of the temperature of appliances and food.
Serve food in proper portions on to correct serving vessels and plates.
Wash and disinfect kitchen area, workstations, tables, tools, knives and other equipment.
Maintain correct portion size and quality of the food to the hotel's standards.
Minimise waste and maintain controls to attain forecasted food cost.
Review status of work and follow-up actions required with the Head Cook before leaving.
Assists in providing on the job training & development of new cooks.
Assists other Team Members in the kitchen when needed or perform any other tasks assigned by the hotel management.
Position: - Chef De Partie
Positions Summary
Making sure that the standards of the section for which he is responsible are obeyed and performing task allocation of the employee who report to him/her.
Roles and Responsibilities
General Operation
Monitoring tasks transferred at the beginning of every shift according to daily preparation list.
Being 100% responsible for the quality and presentation of products served.
Performing the task distribution of employees reporting to him according to the status of operation.
Controlling that the personnel for whom he is responsible has performed the preparation necessary for operation.
Making sure that employees reporting to him/her obey Big Chefs General Working and Discipline Rules.
At the end of service, preparing order list related to his/her section.
Controlling the order and preparedness before service, completing deficiencies
If there are problems with food materials used in operation, reporting thereof to Souse Chef or Kitchen Chef.
Performing all tasks given by Sous Chef or Kitchen Chef.
Performing production of the food related to his/her section according to personnel Menu.
Working in the production section of his/her department personally.
Assisting other sections whenever needed.
Participating all planned personal meetings and making suggestions for improvement.
Hygiene and Cleaning
Making Sure all stations including counters, shelves, pans, pots, ovens, furnaces and fridge equipment at the kitchen area are confirming to cleanliness and hygiene standards.
Obeying food safety and personal hygiene standards, making sure that kitchen personnel obey these standers and health controls of kitchen personnel are performed completely.
Accounting Procedures
Storing and labelling all products properly, applying FIFO (first in First Out) rule
Technical Works
Reporting to Sous Chef and pursing problems related to technical services
Occupational Safety
Obeying occupational safety instruction, paying attention to warning and notices
Roles and Responsibilities
General Operation
Monitoring tasks transferred at the beginning of every shift according to daily preparation list.
Being 100% responsible for the quality and presentation of products served.
Performing the task distribution of employees reporting to him according to the status of operation.
Controlling that the personnel for whom he is responsible has performed the preparation necessary for operation.
Making sure that employees reporting to him/her obey Big Chefs General Working and Discipline Rules.
At the end of service, preparing order list related to his/her section.
Controlling the order and preparedness before service, completing deficiencies
If there are problems with food materials used in operation, reporting thereof to Souse Chef or Kitchen Chef.
Performing all tasks given by Sous Chef or Kitchen Chef.
Performing production of the food related to his/her section according to personnel Menu.
Working in the production section of his/her department personally.
Assisting other sections whenever needed.
Participating all planned personal meetings and making suggestions for improvement.
Hygiene and Cleaning
Making Sure all stations including counters, shelves, pans, pots, ovens, furnaces and fridge equipment at the kitchen area are confirming to cleanliness and hygiene standards.
Obeying food safety and personal hygiene standards, making sure that kitchen personnel obey these standers and health controls of kitchen personnel are performed completely.
Accounting Procedures
Storing and labelling all products properly, applying FIFO (first in First Out) rule
Technical Works
Reporting to Sous Chef and pursing problems related to technical services
Occupational Safety
Obeying occupational safety instruction, paying attention to warning and notices
Position: - Demi Chef De Partie (DCDP)
Roles and Responsibilities
* Ensures proper handling of equipment by preventing loss and damage to assets and goods.
* Contribute to maintaining the operations' reputation/image and implementing enhancements where possible.
* Ensure and enforce all the established food specifications, recipes, sanitation and hygiene policies to the highest standard.
* Prepare, cook and garnish requested items ensuring that the highest levels of quality for food preparation, hygiene and presentation standards are met at all times.
* Assist the Chef de Partie in ensuring that food production and quality are consistent with the needs of the restaurant and in conformity with the set standards and instructions.
* Cooperate with the Kitchen Sous Chef/Chef de Partie on suggesting new recipes/ dishes/ systems where applicable and support the Chef de Partie in assessing the par level needed for products.
* Train newly hired Commis on their key responsibilities ensuring transfer of knowledge in the area of expertise and reflecting the importance of all the statutory regulations.
* Follow security/fire/safety procedures according to the set rules and regulations and report any incidents to hierarchy.
* Any other duties as assigned by your direct supervisor.
* Contribute to maintaining the operations' reputation/image and implementing enhancements where possible.
* Ensure and enforce all the established food specifications, recipes, sanitation and hygiene policies to the highest standard.
* Prepare, cook and garnish requested items ensuring that the highest levels of quality for food preparation, hygiene and presentation standards are met at all times.
* Assist the Chef de Partie in ensuring that food production and quality are consistent with the needs of the restaurant and in conformity with the set standards and instructions.
* Cooperate with the Kitchen Sous Chef/Chef de Partie on suggesting new recipes/ dishes/ systems where applicable and support the Chef de Partie in assessing the par level needed for products.
* Train newly hired Commis on their key responsibilities ensuring transfer of knowledge in the area of expertise and reflecting the importance of all the statutory regulations.
* Follow security/fire/safety procedures according to the set rules and regulations and report any incidents to hierarchy.
* Any other duties as assigned by your direct supervisor.
Role Brief
* Attention to details
* Commercial Understanding
* Communication Skills
* Customer Focus
* Change and Adaptability
* Initiative
* Teamwork
* Commercial Understanding
* Communication Skills
* Customer Focus
* Change and Adaptability
* Initiative
* Teamwork
Waiter
Waitress
Senior Waiter
Senior Waitress
Mandatory Details
Mandatory Details
Minimum 1-6 Years Experience.
Age : 20 - 35 years
Should have excellent skills in English (written and verbal).
Should have excellent skills in English (written and verbal).
F&B Supervisor
Assistant F&B Supervisor
Mandatory Requirement :
Should have minimum 3 to 8 years' experience in relevant field.
Should have Good Communication skills in English.
Should have pleasant personality.
Duties and Responsibilities :
Should have minimum 3 to 8 years' experience in relevant field.
Should have Good Communication skills in English.
Should have pleasant personality.
Duties and Responsibilities :
Maintain knowledge and ensure compliance with departmental policies and standard service procedures.
Supervise efficient upkeep of tools through proper usage of equipment and devices.
Analyze all guest requirements and prepare plans resolve customer care related issues and satisfy guests.
Monitor and ensure optimal cleanliness, sanitation for all growth oriented organizational projects.
Manage and administer supply of linen cloths and uniforms to staff members for cleaning rooms and other private suits.
Perform regular investigation on design and provide all materials and devices to ensure enhancement of better services.
Assist all room service staff members to work properly and provide maximum facilities to guests to outlet.
Monitor all phone calls to room service department to ensure timely resolution for same.
Facilitate procedures to take orders from visitors in systematic way and ensure compliance to all regulations and standards of department.
Monitor bar set-up maintenance programs, check buffet/reception tables and coffee breaks process plus initiate plans to enhance beauty of hotels.
Coordinate with various departments and ensure staff set up and supply remain according to departmental standards.
Monitor and ensure completion of orders, administer all maintenance projects plus communicate with engineering staff for all repairs.
Prepare documents and maintain adherence to departmental standards.
Monitor status of assignments and any follow-up in association with manage plus supervisor in waiting list.
Overhaul and monitor archives plus check price list of food and drinks inclusive and analyze on food and drinks.
Inspect food and beverage product preparation programs and maintain goodwill of company.
Position: - Assistant F&B Manager
Mandatory Requirement :
Should have minimum 5 to 10 years' experience in relevant field.
Should have Good Communication skills in English.
Should have pleasant personality.
Duties and Responsibilities :
Should have minimum 5 to 10 years' experience in relevant field.
Should have Good Communication skills in English.
Should have pleasant personality.
Duties and Responsibilities :
Prepare management, variance, and financial reports on periodic basis.
Manage everyday operations, accounting and financial matters of F&B store.
Supervise employee activities to conform to established standards and policies.
Identify and rectify operational, financial and employee issues.
Coordinate with audit and business teams to ensure compliance with established procedures.
Train and guide staffs in their job duties.
Assist in recruitment, performance review, promotion, release, wages and salary adjustments for employees.
Ensure employees follow operational practices, hygiene rules, and quality standards.
Develop and implement training programs for employees.
Manage F&B store operations to ensure excellent service in economic and profitable manner.
Initiate the development methods for high quality food and drink preparation process.
Train assigned staffs on emergency, health and safety policies.
Respond quickly to customer complaints to ensure high quality customer service and satisfaction.
Plan and supervise the marketing and promotion activities to attract more customers.
Assist in ordering, purchasing and stocking F&B products.
Coordinate in sourcing and testing new products and menus.
Conduct regular repairs and maintenances for F&B equipment.
If interested, kindly send us your CV on jobs4@dewanconsultants.com for shortlisting or call us on below mentioned contact numbers.
Please note we have opening in large numbers
Mohsin Madina
Mob: 77108 48131
Tel: 022-42146706/ 709/ 710
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