Wee to our World
Our Vision at Millennium &Copthorne Middle East and Africa is to be the preferred hotelpany for ourguests, colleagues, and owners while achieving exceptional growth.
We have an Ambition to operate 100preferred hotels by year 2020.
Millennium and Copthorne AirportHotels are located a short drive from Dubai International Airport and itsproximity dictates the fast paced operation with over 1,000 arrivals anddepartures on a daily basis.
However nestled within theplex is our resortstyle pool and landscaped gardens, proving a peaceful place for our leisuretravelers and business guests to unwind after a long day.
We have been constantly evolvingover the last 2 decades, along with the city of Dubai. We pioneered the ItalianRestaurant scene with Da Vinci’s Restaurant, and Biggles British Pub endures asone of the city’s favorite watering holes.
We opened a wing exclusivelydedicated to Emirates Airlines lay-over passengers. We have recently added 225more guest rooms, and are anticipating our 3 new food and beverage outlets andbanqueting facilities toe on line in the near future.
To date both Hotelsplexioncompasses 942 Rooms and Suites across two properties, 6 food and beverageoutlets, 24hr room service, 2 business centers, and a Resort Style pool andgardens.
Key Job Responsibilities :
Tomonitor stock movement and be responsible for ordering on your section
Toensure minimum kitchen wastage.
Toensure knowledge of the product is maintained andmunicated to all relevantpersonnel.
Tobe responsible forpleting your mis en place
Tolearn and record skills and recipes from other members of the department
Toreport any maintenance issues to the Head Chef immediately.
Tocomply with all policies and procedures to ensure that all statutoryregulations are observed.
Toliaise with the Head Chef / Sous Chef and implement new menu / dishes / systems whereapplicable
Toensure all statutory regulations are adhered to, such as food hygiene policies
Tobe flexible and willing to help the restaurant kitchen at busy times ifrequired
Support the Chef de Partie or Sous Chef in the dailyoperation and work
Work according to the menu specifications by theChef de Partie
Keep work area at all times in hygienic conditions accordingto the rules set by the hotel
Control food stock and food cost in his section
Prepare the daily mis-en-place and food production indifferent sections of the main kitchen or satellites
Follow the instructions and rmendations from theimmediate superiors toplete the daily tasks
Ensure the highest standards and consistent quality in thedaily preparation and keep up to date with the new products, recipes andpreparation techniques
Instruct and lead subordinates through their dailyrequirements in food preparation and actively take part in set up of buffetsand special functions
Coordinate and participate with other sections ofrequirements, cleanliness, wastage and cost control
Food preparation, presentation and preservation knowledge is an essential.
Positively spirited, passionate about food andmitted to work together with the service team to deliver an amazing guest experience every time.
Creative and dedicated team player with the ability to work in a multicultural environment and under difficult condition while possessing following additionalpetencies :
Understanding Hotel Operations