Wee to ourWorld
Our Vision at Millennium & CopthorneMiddle East and Africa is to be the preferred hotelpany for our guests,colleagues, and owners while achieving exceptional growth.
We have an Ambition to operate 100preferred hotels by the year 2020.
Studio M is a chic urban hotel brand thatis part of the Millennium Hotels and Resorts.
Studio M provides thoughtful, welldesigned spaces with the cool factorbined with stylish, high qualityrooms and integrated fuss-
free technology. The stylish and contemporary StudioM offers 215 rooms, 8 suites and 100 apartments designed with integratedtechnology for both business and leisure travellers
Studio M is located near DubaiInternational Terminal 2, Dubai Police Headquarters and Dubai Free ZoneAuthority at walking distance to Al Qiyadah metro station.
Key Job Responsibilities
Themis II is responsible for preparing allfood items, based on standardized recipes, for the Restaurants, Room Service,Employee Cafeteria and Banquets, while maintaining the highest standards toproduce an appealing and appetizing product.
He / she is also responsible forensuring the cleanliness, sanitation and safety in the kitchen and work areaswhile minimizing waste and maximizing cost / production ratio.
Prepare and display buffet food items according to thehotel standards.
Proficiency in the following cooking techniques : charbroiling, poaching, deep-frying, sauté, braising, roasting and par-cooking.
Recognize quality standards in fresh vegetables, fish,and dairy and meat products.
Knowledge of herbs and spices and proper use of each.
Have thorough knowledge of menus and the preparationrequired, according to hotel standards.
Maintain cleanliness and organization of all storageareas. Maintain a Clean as You Go policy.
Maintain clean and sanitary environment with knowledge ofproper handling, storage, etc.
Prepare food for Banquets, ad required, followingspecifications on Banquet Event Orders.
Prepare all foods following hotel standard recipes.
Clear buffets and kitchen line, storing food andequipment properly at the end of the shift.
Work banquet food station as scheduled by the Chef orKitchen Supervisor.
Practice safe work habits always to avoid possible injuryto self or other employees.
Assist in storage and rotation of food items according tohotel procedures.
Use Production Charts as specified by hotel’s standards.
Be able to support any position in the Kitchen that needshelp.
Experience, Certification & Education
2-year degree from an accredited university in CulinaryArts, Hotel and Restaurant Management, or related major.
1 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 teamwith minimal supervision.