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
Organiseskitchen operations and prepares and serves a range of dishes, whilstsupervising junior members of the Kitchen Brigade.
He is responsible for theproper efficiency and profitable functioning of the kitchen section which hasbeen assigned to him.
In absence of Manager, conducts shift briefings to ensurehotel activities and operational requirements are known.
Prepares, cooks, serves and stores dishes.
Provides direction to the Kitchen helpers, includingCommis and Stewards.
Establishes and maintains effective employee workingrelationships.
Attends and participates in daily briefings and othermeetings as scheduled.
Attends and participates in training sessions asscheduled.
Prepares in advance food, beverage, material andequipment needed for the service.
Cleans and re-sets his / her working area.
Implements the hotel and department regulations, policiesand procedures.
Performs related duties and special projects as assigned.
Works with Superior and Human Resource Manager to ensurethe departmental performance of staff is productive.
Works with superior in the preparation and management ofthe department’s budget and is aware of financial targets.
Recycles where-ever possible and enforces cost savingmeasures to staff.
Organize his outlet food orders and requisitions bychecking to confirm that the contents are actually required.
Works closely with the Exec Sous Chef to determinequality and quantity of food materials used with a view of eliminating wasteand spoilage.
Assigns specific duties to his subordinates and instructsand train them in their work.
Ensures discipline and insists on personal hygienicappearance of his subordinates.
He follows detailed instructions given to him by OutletChef at all times and briefs his staff daily according to information’snecessary.
Establish quality standards for all menu items and forfood production practices.
He must have knowledge of all menu items in regards toingredients, method of cooking and presentation.
He is responsible for constantly maintaining a highstandard of food preparation by checking it for taste, temperature and visualappeal.
He makes sure that all dishes are uniform and thatestablished portion sizes are adhered to.
He checks maintenance of all equipment’s located in thearea he supervises, makes any attempt to prevent the damage or loss of thehotel property.
Works closely together with the kitchen stewards andensures a constantly clean and tidy kitchen area and refrigerators.
He makes sure that all refrigerators are clean and tidyand checks constantly the stored food items on freshness to prevent the use ofspoiled or contaminated products in any phase of food preparation.
Experience, Certification & Education
2-year degree from an accredited university in CulinaryArts, Hotel and Restaurant Management, or related major; 2 years’ experience inthe 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.