Image result for Hitam Restaurant, Muscat

1) Head Chef
2) Chef De Party
3) Food & Beverage In charge
4) Confectioner (Sweet Cooker)
5) Commi
(6) Waiter
7) Dishwasher

(1) Head Chef 

Qualifications & Experience: Not less than 15 years as head chef, Gulf experience is preferred
Chef with extensive experience in International food, Arabic, Turkish, and Multi Cuisine. Able to manage the restaurant kitchen under his assigned officer.
Have enough knowledge in costing, pricing and inventory management. 
Have enough experience in buffet, ala carte, and catering.
Able to add advantage to business and to restaurant. 
Good health, pleasant looking and knowledges to speak multi languages minimum will be English and Arabic.

Job Description. Ensures high quality, palatable and well-presented foods are served. 
Develops menus to meet customer preferences, seasonal variances and cost objectives.
Ensures employee practices meet HACCP and infection control standards. 
Enforces safety standards with team members.
Ensures safety problems are corrected to prevent staff injuries. 
Ensures sanitation standards are enforced. 
Implements and maintains routine cleaning procedures.
Assists in the planning and execution of catered events in conjunction with other team members. 
May assume responsibility for the General Manager in his/her absence.
Communicates to staff regularly both formally and informally, holds daily production update meetings. 
Is knowledgeable of Department of Health regulations and standards. 
Ensures team member practices comply with standards

(2) Chef De Party

Qualifications & Experience:Can work in hot & cold sections, Have experience in international food, Arabic food, & sea food. 
Have a Diploma in catering, F&B;Production with 4 years of relevant work experience a similar position in kitchen or a 4/5 star hotel OR Certificate in Catering / Food Production with Secondary School will be an added advantage having 8 years of relevant work experience.
Proficiency in English language. 
Arabic would be an added advantage Familiar with HACCP system

Job Description
To supervise and assist in all production in his area and responsible for the food production of a relevant section within the Kitchen, as per set standards and procedures while ensuring adherence to the menu specifications and Hygiene and Safety standards.
Allocate jobs to subordinates under him to ensure that all assigned production staff carry out their duties in a set time frame. 
To advise-instruct subordinates on preparation on menu items. 
Responsible to ensure that all staff follows hygiene rules as laid down in the manuals.
Ensure that assigned staff receive and follow given recipes and methods. 
Ensure that the wastage is kept to a minimum.Ensure that a proper stock rotation is maintained. 
Follow up on and maintain proper records of Production within the section.
Comply with the Company Occupational Health & Safety Policy Any other duties as directed by Head Chef. 
Ensure that all standards of ISO Food Safety Management System 22000:2005 and Quality Management System 9001:2008 that relate to the job are always met

(3) Food & Beverage In charge

Qualifications & Experience:
Have worked in hotels 4-5 stars, Or have worked in High dining Restaurant
Experience: Not less than 10 years in same position, Speaking & writing in English

Job Description JOB ROLE: At the moment we're looking for F&B Incharge to join our friendly and professional team at Hitam Restaurant, Muscat. 
As F&B Manager, you will be responsible to manage food and beverage operations to ensure quality service and standards while delivering a guest experience that is unique. 
Ensure compliance with all federal, state and local regulations concerning health, safety, or other requirements.

FINANCIAL RETURNS : Participate in the preparation of the annual departmental operating budget and financial plans. 
Monitor budget and control expenses with a focus on food, beverage, and labor costs. In partnership with the catering office, identify additional sales opportunities to enhance revenue. 
Drive promotions that deliver great dining experiences for guests at a good value. Ensure all credit and financial transactions are handled in a secure manner.

PEOPLE : Manage day-to-day staffing requirements, plan and assign work, and establish performance and development goals for team members. 
Provide mentoring, coaching and regular feedback to help manage conflict and improve team member performance. 
Educate and train all team members in compliance with federal, state and local laws and safety regulations. 
Ensure staff is properly trained on quality and service standards, has the necessary tools and equipment, and is empowered to carry out job duties.

GUEST EXPERIENCE: Ensure all food and beverage equipment are in proper operational condition and are cleaned on a regular basis. 
Ensure that all food and beverage facilities including banquet/convention space are cleaned, vacuumed, and properly stocked according to anticipated business volume. 
Notify engineering immediately of any maintenance and repair needs. Establish and achieve quality and guest satisfaction goals. 
Respond in a courteous and prompt manner to all guest questions, complaints and/or requests to ensure a high level of guest satisfaction.

RESPONSIBLE BUSINESS: Manage local food and beverage marketing programs for the hotel; participate in and maintain system-wide food and beverage marketing programs and promotions. 
Monitor local competitors and industry trends. 
Review and approve menu design and concepts with Head Chef Conduct proper food and beverage inventory procedures. 
Determine minimum and maximum stocks for all food, beverage, material, and equipment. 
Ensure the security and proper storage of food and beverage products, inventory and equipment, and replenish supplies in a timely and efficient manner while minimizing waste. 
Perform other duties as assigned, may also serve as manager on duty.

(4) Confectionery (Sweet Cooker)

Qualifications & Experience: Have experience in international sweet making, Experience require not less than 6 years, Gulf experience required 
Any Graduate/Diploma/Degree

Job Description
Preparing and monitoring of food & beverage, Replenishing stock on daily basis, Cleaning and maintaining proper hygiene of the live counter, Assist Chef, upkeep of quality services, finish all duties assigned to him

(5) Commi

Qualifications & Experience: Have experience in hot & cold Kitchen sections, Experience required not less than 5 years, Gulf experience will add advantage
Any Graduate/Diploma/Degree

Job Description: Preparing and monitoring of food & beverage, Replenishing stock on daily basis, Cleaning and maintaining proper hygiene of the live counter, Assist Chef, upkeep of quality services, finish all duties assigned to him by chef

APPLICATION METHOD:Interested Candidates May Send Their Updated Cv's for Shortlisting

Kindly Apply with your Name - Applied Position in Subject followed by your Highest qualification, Years' experience and Current location.For Example - Sameer Kumar Commi I , Diploma Hotel mgt , 5yrs, Mumbai

REQUIRED DETAILS:Kindly revert us back with your updated Cv with below mentioned details on

P.S : Kindly refer the subject requirement to your friends or colleagues if they are interested for the job change

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