Chef Asian Jobs in Oman at Meeting Point Hotel Management Holding GmbH
Title: Chef Asian
Company: Meeting Point Hotel Management Holding GmbH
Type: Full Time
Founded by FTI Group in September 2015, Meeting Point Hotels is an international hospitality company with a portfolio of five brands comprising more than 60 properties with more than 14,000 rooms, in 11 countries and 4 continents. The company’s portfolio includes LABRANDA Hotels & Resorts with its five sub brands that include select, comfort, balance, family star and city, Design Plus Hotels, Kairaba Hotels & Resorts, Club Sei and Lemon & Soul hotels. Located in sunny destinations, by the beach or in close proximity to the beach, Meeting Point Hotels is dedicated to serve guests hospitality with a smile and deliver authentic experiences with a local flair. Whether couples, singles, families or friends from sun-seekers, sports fans, culturally interested or just enjoying the local cuisine.
Meeting Point Hotels has the right choice for everyone.
About the job
For this vital role, we’re looking for someone who will be responsible :
To attend daily meetings with the Executive Chef regarding daily operation.
To hold a daily and monthly meeting with the kitchen staff and report to the ExecutiveChef.
To develop menus and standard recipes that allows the restaurant to run at the budgeted food cost and test samples with the Executive Chef
Diligence in prevention of food wastage and methods to reduce wastage
To project a pleasant and positive professional image to all contacts at all times
Ensure all production areas are maintained to a high level of cleanliness.
Ensure all food storage areas are maintained to a high level of cleanliness organized efficiently.
Ensure all food stock items are kept at levels agreed with Executive Chef.
Ensure full liaison with other members of the section and the Kitchen team
To write specific and accurate product specifications and standard recipes for use
To inspect daily, all fresh food received to ensure the quality is maintained.
To inspect 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.
To check on a daily basis food preparation, individual costs, quality, quantity inventories and portion control.
In conjunction with the Executive 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.
To ensure that the standards set by the Company’s Policy and Procedures regarding personal hygiene are maintained by all Kitchen staff.
To maintain a material checklist e.g. mise-en-place within own department for all sections.
To develop menus, buffets (where applicable) and “specials” which meet the needs of the target market and are in line with the operating concept for the restaurant.
·Bachelor’s degree holder in Hotel Management or related field
·Highlevel of passion, enthusiasm, commitment and drive for results
·Charismatic teamplayer who can inspire and motivate team member
·Ambitious and eager to learn, grow and further develop own career
·Proven track record of a minimum 2 years’ experience in a hotel setting
·Good command of English is a must, Arabic is an advantage