Welcome to our World

Our Vision at Millennium & Copthorne Middle East and Africa is to be the preferred hotel company for our guests, colleagues, and owners while achieving exceptional growth.

We have an Ambition to operate 100 preferred hotels by the year 2020.

Job Location

Studio M is a chic urban hotel brand that is part of the Millennium Hotels and Resorts.

Studio M provides thoughtful, well designed spaces with the “cool” factor combined with stylish, high quality rooms and integrated fuss- free technology. The stylish and contemporary Studio M offers 215 rooms, 8 suites and 100 apartments designed with integrated technology for both business and leisure travellers

Studio M is located near Dubai International Terminal 2, Dubai Police Headquarters and Dubai Free Zone Authority at walking distance to Al Qiyadah metro station.

Key Job Responsibilities

Organises kitchen operations and prepares and serves a range of dishes, whilst supervising junior members of the Kitchen Brigade. He is responsible for the proper efficiency and profitable functioning of the kitchen section which has been assigned to him.

· In absence of Manager, conducts shift briefings to ensure hotel activities and operational requirements are known.

· Prepares, cooks, serves and stores dishes.

· Communicates politely and display courtesy to guests and internal customers.

· Provides direction to the Kitchen helpers, including Commis and Stewards.

· Communicates to his Executive Sous Chef superior any difficulties, guest or internal customer comment and other relevant information.

· Establishes and maintains effective employee working relationships.

· Attends and participates in daily briefings and other meetings as scheduled.

· Attends and participates in training sessions as scheduled.

· Prepares in advance food, beverage, material and equipment needed for the service.

· Cleans and re-sets his/her working area.

· Implements the hotel and department regulations, policies and procedures.

· Performs related duties and special projects as assigned.

· Works with Superior and Human Resource Manager to ensure the departmental performance of staff is productive.

· Works with superior in the preparation and management of the department's budget and is aware of financial targets.

· Recycles where-ever possible and enforces cost saving measures to staff.

· Organize his outlet food orders and requisitions by checking to confirm that the contents are actually required.

· Works closely with the Exec Sous Chef to determine quality and quantity of food materials used with a view of eliminating waste and spoilage.

· Assigns specific duties to his subordinates and instructs and train them in their work.

· Ensures discipline and insists on personal hygienic appearance of his subordinates.

· He follows detailed instructions given to him by Outlet Chef at all times and briefs his staff daily according to information's necessary.

· Establish quality standards for all menu items and for food production practices.

· He must have knowledge of all menu items in regards to ingredients, method of cooking and presentation.

· He is responsible for constantly maintaining a high standard of food preparation by checking it for taste, temperature and visual appeal.

· He makes sure that all dishes are uniform and that established portion sizes are adhered to.

· He checks maintenance of all equipment's located in the area he supervises, makes any attempt to prevent the damage or loss of the hotel property.

· Works closely together with the kitchen stewards and ensures a constantly clean and tidy kitchen area and refrigerators.

· He makes sure that all refrigerators are clean and tidy and checks constantly the stored food items on freshness to prevent the use of spoiled or contaminated products in any phase of food preparation.

Experience, Certification & Education

· 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years' experience in the culinary, food and beverage, similar position or related professional area.

· Proficient with local rules and regulations involving, Health & Safety & HACCP.

· Ability to stay calm when the pressure mounts.

· Ability to work independently and as a member of a team with minimal supervision.