About Grand Plaza Mövenpick Media City: Located on Sheikh Zayed Road, Dubai's primary artery, at Media City in Dubai, and bordering Internet City there is a new landmark rising. With over 1,000 local and international companies based in neighboring Media City, Internet City and Knowledge Village, the hotel will primarily cater for short term business travelers. This 5-star urban hub will offer 251 rooms and suites and 4 lively food & beverage outlets. The property will also have a spa, gymnasium and swimming pool, while a large divisible ballroom and four meeting venues with natural daylight will be available for events and conferences ensuring it becomes the new reference for meetings & events in this dynamic commercial district. GCC leisure travelers, visiting Dubai on weekends and public holidays will constitute the hotel's tertiary segment.
At Mövenpick, we make moments. If you can too, we would love you to join our team of hospitality professionals who all share one thing in common – a passion for people. With hotels across Europe, Africa, Middle East and Asia and a strong growth plan in place for the future, there have never been so many opportunities to be part of our success story.
1.The ability to motivate, supervise and be a role model for employees to follow and learn from.
2.The ability to run the day to day operation of any area of the kitchen in the absence of Chef de Cuisine or senior Chef on duty.
3.The ability to taste and season the food appropriately and to ensure it is well presented and of the standard and quality required before serving it to the guest.
4.The ability to distribute work equally to employees and follow up those instructions as per hotel standards.
5.The ability to train and develop junior chefs.
6.The ability to expedite the “food pass” for a la carte restaurants.
7.The ability to communicate and pass on information and confirm the comprehension of information (conduct kitchen briefings) with staff and ensure a smooth uninterrupted operation and service to our guests
8.The ability to discipline and ensure the quality of employee's work in the absence of a senior Chef.
9.The ability to act as a liaison between the Executive Chef, Executive Sous Chef and other senior Chefs and the line employees.
10.The ability to create, prepare and present menu items and specials as well as recipe preparation and cost calculation.
11.Possesses knowledge of basic butchering, portioning, preparation and storage of seafood, fish, pork, beef, chicken and other types of wild game and variety meats.
12.The ability to prepare stocks and sauces, meats and seafood’s using traditional Western Food Techniques
13.To report in the kitchen at your station at scheduled times regardless of beginning of shift or returning from meal break
14.The ability to follow instruction and work closely with the senior chef, Executive Sous Chef and Executive Chef.
15.The ability to work as directed on station of assignment under the appropriate senior chef.
16.To report in the kitchen at your station at scheduled times regardless of beginning off shift or returning from meal break.
17.To wear uniforms according to Mövenpick standards.
18.The ability to work closely with standard recipes, photos and plate presentations in order to maintain quality standards and presentation in accordance with Mövenpick established guidelines and standards
19.The ability to work neatly and clean; keeping all work areas and refrigerators organized and in accordance with sanitary requirements. “First in First Out” & “If you make the mess, you clean it up”
20.The ability to follow HACCP guidelines and municipality regulations at all times.
21.The ability to follow clean as you go policy and keep work area clean at all times.
22.The ability to taste and season the food appropriately and to ensure it is well presented and of the standard and quality required before serving it to the guest.
23.The ability and desire to proactively learn, test and sample (eat) all world cuisines by whatever means possible whether through hotel programs and training or self-taught research and development.
24.The ability to keep waste to a minimum and work in a proactive manner to assist in meeting budgeted food cost levels
25.The ability to maintain a cooperative working relationship with fellow employees
26.The ability to perform other tasks or projects as assigned by hotel management and staff
27.The ability to leave enough mise en place for the next shift and utilize formalized production lists and following a shift-handover SOP
Do you have what it takes to make moments for our guests and your colleagues? Are you a Mövenpick colleague in the making – someone who is passionate about people and always strives to do their best? If you share our values and want to become part of a team where you are valued and your career development is taken seriously, we want to hear from you.
