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.Train and develop the kitchen and stewarding team in the departmental operating standards.
2.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.
3.Ensure all kitchen team members are aware of the a la carte Housekeeping & Handyman services available to guests and are skilled in up selling them as a preferred supplier.
4.Maintain a consistent focus on improving the overall flow of the kitchen operations, seeking ways to maximize and improve the operation through productivity management and energy savings programs.
5.To lead and support employees in the achievement of financial, operational and service delivery targets via effective organizational policy and procedural development and appropriate employee training activities.
6.Foster a winning, solution-oriented work environment, motivating and engaging employees to continuously deliver the best possible service and to provide feedback and suggestions.
7.To lead daily departmental briefings and monthly employee meetings.
8.To have a complete understanding of and to adhere to Mövenpick Hotels & Resorts policy relating to Fire, Hygiene, Health and Safety.
9.To drive the performance of the kitchen and stewarding team members, including completion of performance appraisals, coaching counselling and performance management in conjunction with Human Resources.
10.Ensure the team work within the department with a sales focused attitude and team are aware of sales opportunities within the hotel which will assist with the maximization of revenue.
11.Ensure all team members are aware of all F&B revenue targets as well as food cost targets, and are kept informed of performance results.
12.Ensure guests are communicated with and assisted in an efficient, warm and professional manner by all team members.
13.Ensure you have a presence in our outlets and interact with guests during service and ensure this is practiced by the Junior Chefs in your absence.
14.To ensure a consistently high standard of grooming is followed and by self and team.
15.Actively review guest comments and feedback, communicate this with the team members and implement procedures to enhance guest satisfaction.
16.Have full knowledge of all products and services provided by the property and in the local area.
17.Actively participate in guest events when requested.
18.Ensure daily shift handovers are conducted in a professional and constructive manner.
19.Regularly spot check duty shift checklists to ensure tasks are completed.
20.Be committed to the company culture of natural enjoyment and be a role model for delighting our guests.
21.Ensure at all times that workstations, fridges, freezers and preparation areas are well organised, equipped and properly maintained.
22.Monitor kitchen equipment and ensure the team reports any defects to engineering immediately.
23.The ability to maintain a cooperative working relationship with fellow employees.
24.The ability to perform other tasks or projects as assigned by hotel management and staff.
25.The ability to accommodate all food servers’ requests imaginatively when possible regarding guest's dietary requirements, personal preference and requests.
26.The ability to handle and rotate food according to established procedures.
27.The ability to maintain the work area and equipment in a safe and sanitary manner.
28.The ability to maintain a positive attitude and a professional disposition.
29.The ability to prepare and plate items (food orders) received from F&B staff regardless of hand-written or computer printed media in a timely and accurate manner.
30.The ability to be able to be flexible to the business demands and working hours.
31.The ability to turn off all equipment ensuring no safety hazard has been left behind.
32.The ability to be able to work in another area when needed and take part in cross training when directed.
33.The ability to proactively manage complaints and notify the Executive Chef and Executive Sous chef of any problems or complaints as when they arise. 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.
