Sr. Chef de Partie/ Chef de Partie/ Demi Chef de Partie : 

Qualification
Bachelor’s degree in Hospitality Management preferred, or accumulated years of experience; and Good command of English and Arabic (both oral and written); · Chef de Partie: Bachelor’s degree or equivalent and accumulated years of experience; and Good command of English and Arabic (both oral and written);

Experience:
Sr. Chef de Partie:  
Bachelor’s degree in Hospitality Management preferred, or accumulated years of experience; Minimum of 3 years or more experience as a Line Cook or 5 years in the F&B industry. Industrial catering experience is a plus.

Chef de Partie: 

Bachelor’s degree or equivalent and accumulated years of experience; and Good command of English and Arabic (both oral and written); Minimum of 1 years or more experience as a Line Cook or 2 years in the F&B industry. Industrial catering experience is a plus 

Demi Chef de Partie:  

Degree, Diploma or equivalent and accumulated years of experience; and Good command of English and Arabic (both oral and written);Minimum of 1 years or more experience as a Line Cook or 2 years in the F&B industry. Industrial catering experience is a plus.

Chef de Partie - Meat

Chef de Partie – Poultry

Chef de Partie - Hot Kitchen

Chef de Partie – Cold Kitchen

Senior Chef de Partie – Commissary

Dining Supervisor:

Qualification
Minimum of a high school degree; Bachelor’s degree in Hospitality Management is a plus; Strong command of English and Arabic (both oral and written); and Good command in French or a foreign language is a plus Minimum of 1 year of experience as a Dining supervisor or minimum of 3 years’ experience as a waiter, preferably in an Oriental/Lebanese central kitchen  Knowledgeable about Microsoft office and SYSTEM handling able to handle money and operate a cash register; Knowledgeable about Food & Beverage safety and hygiene procedures, HACCP guidelines; Knowledgeable in Finance and Accounting; Able to work standing for several hours; Neat, clean and well-groomed

Major Duties & Responsibilities:
General
  • Supervise and direct Waiters, Service runners
  • Stay updated on all policies, memos, procedures, promotions, log book, etc.
  • Be available to be called upon at times to perform other related tasks not included in this description
  • Attend and participate in daily and weekly briefings and other meetings as scheduled
  • Report to the Assistant manager and/or the Project manager any required FOH maintenance issues
  • Respect safety and hygiene standards of premises
  • Respect  grooming standards
  • Maintain a favorable relationship with all employees to foster and promote a cooperative and
  • harmonious working climate conducive to maximizing morale, productivity and efficiency

Daily operations
  • Assist Waiters in serving guests
  • Ensure timely delivery of food and beverages to guests
  • Ensure proper application of opening and closing procedures as per checklists
  • Ensure that established FOH controls and procedures are being complied with at all times
  • Ensure that established FOH controls and procedures are being complied with at all times
  • Monitor the cleanliness and set up of the dining area and make sure the orderly appearance of side stations is maintained throughout the service period
  • Inspect tables for proper set up and cleanliness
  • Stay updated on daily occupancy report
  • Keep management promptly and fully informed of any operational issues

Guest service
  • Deliver a personalized service to all guests
  •  Monitor guests’ experience and ensure satisfaction by responding promptly and courteously to any special requests
  • Obtain guest feedback and notify the Assistant project manager of any necessary follow up
  • Redirect guest complaints when necessary

F&B Cost Controller: 

Bachelor's degree in accounting or equivalent  A minimum of 2 years’ experience in financial operations, or related field High commitment to ethics and confidentiality; Leadership; Excellent customer service; Excellent written, oral and interpersonal communication skills; Highly motivated and self-starter; Customer service-oriented; Attentive to details; Team player with proven record of team management; Strong problem-solving skills; Able to cope well under pressure;

Major Duties & Responsibilities:

  • Review the daily intake of products into the company and ensure accurate pricing and quantity of goods received
  • Perform physical counts/inventories for all brands
  • Control the stores and ensure accurate inventory procedures
  • Evaluate the cost and quality of suppliers’ products and services
  • Alert heads of department on slow moving goods and goods nearing expiry dates
  • Ensure wastage is limited and product ordering is altered accordingly
  •  Prepare comprehensive reports of costs and submit them to the Director of Finance & Control on a monthly basis
  • Ensure goods are accompanied by proper documentation
  •  Check all incoming goods ordered  that was meant for storage
  •  Maintain a minimum level of goods in the store by promptly processing additional order through daily market list when quantity reached the established stock par
  • Coordinate the bidding process, including developing quotation requests, arranging for advertising, analyzing bids, and selecting or recommending vendors or contractors
  • Control costs and take necessary corrective actions in case of deviation of the average costs
  •  Reduce product cost by implementing new strategies and adhering to the brands cost control structures
  • Coordinate with concerned departments on managing costs
  • Manage and facilitate quarterly performance evaluations on the related departments concerning costs

Interested candidate Please send your updated cvs with Current  / Expected salary  & joining time at recruit@alyousufent.com

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