Qureos Mentor

Chedi Hospitality

<div>
 
 Accounts Payable Clerk
 
 
 
 
 Job Qualifications
 
 
 
 <ul>
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 Ideally holds a Degree or Diploma in Finance, Accounting, Commerce, Hospitality, or Tourism Management.
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 Minimum of 2 years' experience as an Accounts Payable Clerk, Accounting Clerk, or Accountant in a large hotel or hospitality operation.
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 Sound knowledge of accounting principles and accounts payable procedures.
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 Proficient in Microsoft Office applications and hotel financial systems.
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 Strong analytical, problem-solving, organizational, and administrative skills.
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 Excellent communication and interpersonal skills with a high level of integrity and attention to detail.
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 Ability to meet deadlines and work effectively in a fast-paced environment.
 
 
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 </ul>
 
 D. Key Areas of Responsibility
 
 
 
 <ul>
 <li>
 Operational
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 Process supplier invoices by matching them with approved Purchase Orders (POs), Purchase Requisitions (PRs), Delivery Notes, Receiving Reports, and other supporting documentation.
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 Verify invoice accuracy, account allocations, quantities, pricing, and supporting approvals before processing.
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 Batch, post, and distribute invoices for departmental approval in a timely manner.
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 Maintain complete and accurate filing of all purchasing and payment documentation.
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 Prepare supplier payment schedules for review and approval by the Director of Finance or Assistant Director of Finance.
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 Prepare payment vouchers, cheques, bank transfers, and urgent manual payments as required.
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 Monitor supplier statements and reconcile outstanding balances.
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 Prepare month-end accruals for goods and services received but not yet invoiced.
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 Assist with month-end closing procedures and inventory reconciliations.
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 Conduct periodic audits of purchase transactions, pricing, and receiving variances.
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 Ensure all Accounts Payable transactions comply with company policies and internal controls.
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 Customer Service
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 Provide courteous, professional, and timely support to internal departments, suppliers, and business partners.
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 Respond promptly to enquiries related to invoices and payments.
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 Build and maintain positive working relationships with colleagues, vendors, and external stakeholders.
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 Handle payment-related issues professionally and follow up until resolved.
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 Financial
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 Ensure invoices and payments are processed accurately and within agreed payment terms.
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 Support effective cash flow management through timely payment scheduling.
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 Maintain accurate accounting records and assist in financial reporting.
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 Identify opportunities to improve efficiency while maintaining financial controls.
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 Support compliance with company financial policies, accounting standards, and audit requirements.
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 Personnel
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 Support the Finance team by sharing knowledge and assisting colleagues when required.
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 Participate in departmental training and continuous professional development.
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 Maintain a cooperative and professional working environment.
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 Comply with all hotel policies, procedures, and standards.
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 Promote a culture of teamwork, accountability, and continuous improvement.
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 Administration
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 Maintain complete, organized, and up-to-date Accounts Payable records and filing systems.
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 Ensure all payment documentation is properly retained for audit purposes.
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 Process travel agent commission payments and related reconciliations where applicable.
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 Maintain supplier master files and supporting documentation.
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 Assist in preparing reports requested by management.
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 Support physical inventory counts and related reconciliation processes when required.
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 Ensure confidentiality of financial records and information at all times.
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 Other Duties
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 Maintain knowledge of relevant tax regulations, financial legislation, and company policies.
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 Attend all required meetings and training sessions.
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 Maintain high standards of professional appearance and conduct.
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 Comply with all health, safety, fire, hygiene, and security procedures.
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 Promote the hotel's values through professional behaviour at all times.
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 Establish and maintain positive relationships with suppliers and business partners.
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 Carry out any other reasonable duties assigned by the Director of Finance, Assistant Director of Finance, or Finance Manager.
 
 
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 </ul>
 ance.
</div>

Account Payable Clerk

<div>
 The Head Chef is responsible for leading the daily culinary operations of the assigned kitchen, ensuring exceptional food quality, consistency, hygiene standards, and guest satisfaction. The role oversees menu planning, food preparation, cost control, team development, and operational excellence while supporting the hotel's culinary vision and brand standards.
 
 
 Key Responsibilities
 
 
 <ul>
 <li>
 Operational
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 Lead and supervise the daily operations of the kitchen, ensuring smooth and efficient service.
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 Ensure all food is prepared, presented, and served in accordance with hotel standards and recipes.
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 Maintain consistency in food quality, taste, presentation, and portion control.
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 Develop and update menus in collaboration with the Executive Chef.
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 Introduce innovative dishes and seasonal offerings in line with market trends and guest preferences.
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 Monitor food production to ensure timely service and efficient kitchen operations.
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 Conduct regular quality checks on ingredients and finished products.
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 Ensure proper storage, handling, labeling, and rotation of food products.
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 Monitor inventory levels and coordinate purchasing requirements.
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 Ensure compliance with HACCP, food safety, hygiene, and sanitation standards.
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 Support special events, promotions, and banquet operations as required.
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 Guest Experience
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 Ensure exceptional culinary experiences that meet and exceed guest expectations.
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 Respond promptly and professionally to guest feedback and concerns.
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 Collaborate with front-of-house teams to ensure seamless guest service.
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 Promote a guest-focused culture within the kitchen team.
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 Financial
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 Manage food costs, waste control, and inventory to achieve budget targets.
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 Monitor productivity and optimize labor utilization within the kitchen.
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 Support revenue generation through menu engineering and creative culinary offerings.
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 Ensure efficient use of resources and equipment to maximize operational performance.
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 People &amp; Culture
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 Lead, coach, and develop the kitchen team to achieve high performance.
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 Conduct training, mentoring, and on-the-job development for culinary colleagues.
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 Support recruitment, onboarding, and succession planning initiatives.
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 Conduct performance evaluations and provide regular feedback.
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 Foster a positive, respectful, and collaborative working environment.
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 Ensure compliance with company policies, grooming standards, and code of conduct.
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 Administration
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 Maintain accurate kitchen records, including temperature logs, HACCP documentation, and inventory reports.
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 Participate in departmental meetings and operational briefings.
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 Ensure all kitchen equipment is maintained and any maintenance issues are reported promptly.
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 Support the implementation of hotel initiatives, standards, and operational procedures.
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 Health, Safety &amp; Compliance
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 Ensure compliance with all food safety, hygiene, health and safety regulations.
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 Promote a safe working environment and ensure safe handling of equipment and materials.
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 Adhere to hotel emergency, fire, and security procedures.
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 Ensure all colleagues follow established safety standards and practices.
 
 
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 </ul>
 Other Duties
 
 
 <ul>
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 Attend all mandatory training sessions and meetings.
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 Remain informed of industry trends and culinary developments.
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 Represent The Chedi Katara professionally at all times.
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 Perform any other reasonable duties assigned by management.
 
 
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 </ul>
 Acknowledgement
 
 
 I acknowledge that I have read and understood the above Job Description and agree to perform my duties in accordance with the standards and expectations of The Chedi Katara Hotel &amp; Resort.
</div>

Head Chef

<div>
 
 Job Qualifications
 
 
 
 Ideally with an apprenticeship or professional diploma in Food Production. Minimum 2 years work experience as Executive Chef, or Executive Sous chef in larger operation. Good practical, operational and adequate administrative skills with a flair for creativity are a must.
 
 
 
 D. Key Areas of Responsibility
 
 
 
 
 Responsibilities
 
 
 
 <ul>
 <li>
 Administration
 
 
 </li>
 </ul>
 &rsaquo;Attends and contributes to all Meetings as required.
 
 
 &rsaquo;Ensures that culinary activities are aligned with the respective Corporate Strategy and that the Hotel Actions have been implemented where appropriate.
 
 
 &rsaquo;Oversees the preparation and updating of individual Departmental Operations Manuals.
 
 
 &rsaquo;Conducts regular communications meetings and ensures that departmental briefings and meetings are effective and conducted as necessary.
 
 
 <ul>
 <li>
 Operational
 
 
 </li>
 </ul>
 &rsaquo;Ensures that all company minimum brand standards have been implemented and that optional brand standards have been implemented where appropriate.
 
 
 &rsaquo;Monitors all operations, especially during peak business periods, working through the respective Head of Department to make adjustments where necessary.
 
 
 &rsaquo;Provides feedback on the results of the Consumer Audit and ensures that the relevant changes are implemented.
 
 
 &rsaquo;Encourages employees to be creative and innovative, challenging and recognizing them for their contribution to the success of the operation.
 
 
 &rsaquo;Works closely with other Executive Committee members in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.
 
 
 &rsaquo;Ensures that culinary employees work in a supportive and flexible manner with other departments, in a spirit of "We work through Teams".
 
 
 &rsaquo;Ensures that all employees are up-to-date with the availability of seasonal and new products on the market.
 
 
 &rsaquo;Tastes and monitors the food products served throughout the operation, providing feedback where appropriate.
 
 
 &rsaquo;Works with the Materials Manager in the procurement of the best product for the best price and in the management of the relevant areas of the Commissary Kitchen.
 
 
 &rsaquo;Works closely with the Stewarding Manager to ensure that hygiene standards are maintained and that operating equipment is cared for to maximize its useful life and to minimize breakage.
 
 
 &rsaquo;Oversees the quality and variety of food and beverages served in the Employee Restaurant, ensuring that this outlet is operated to the same standard as any other outlet.
 
 
 <ul>
 <li>
 Customer Service
 
 
 </li>
 </ul>
 &rsaquo;Ensures that all guest contact culinary employees deliver the brand promise and provide exceptional guest service at all times.
 
 
 &rsaquo;Ensures that employees also provide excellent service to internal customers in other departments as appropriate.
 
 
 &rsaquo;Spends time in culinary areas observing employee-guest/employee-internal customer interaction, working through Heads of Department to coach employees as necessary.
 
 
 &rsaquo;Handles all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.
 
 
 &rsaquo;Maintains positive guest and colleague interactions with good working relationships.
 
 
 <ul>
 <li>
 Financial
 
 
 </li>
 </ul>
 &rsaquo;Maximises employee productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.
 
 
 &rsaquo;Ensures that each profit center (e.g. Outlet, Banquets) is operated in line with maximizing profit while delivering on the brand promise.
 
 
 &rsaquo;Ensures that each cost center (e.g. Stewarding) operates with the lowest possible cost structure while also delivering on the brand promise to the guest.
 
 
 &rsaquo;Assists in the preparation of the Annual Business Plan for Food and Beverage.
 
 
 &rsaquo;Strategically analyses business performance to facilitate accurate and meaningful forecasting, involving the respective Heads of Department as appropriate.
 
 
 &rsaquo;Proactively manages costs based on key performance indicators, working through the respective Heads of Department as appropriate.
 
 
 &rsaquo;Ensures that all hotel, company and local rules, policies and regulations relating to financial record keeping, money handling and licensing are adhered to, including the timely and accurate reporting of financial information.
 
 
 &rsaquo;Assists in the inventory management and ongoing maintenance of hotel operating equipment and other assets.
 
 
 &rsaquo;Assists with the input of product specifications, recipes and other data as required, supporting the smooth operation of Materials Management and Cost Audit functions.
 
 
 <ul>
 <li>
 Personeel
 
 
 </li>
 </ul>
 &rsaquo;Oversees and assists in the recruitment and selection of all Food and Beverage employees. Ensures that Heads of Department follow hotel guidelines when recruiting and use a competency-based approach to selecting their employees.
 
 
 &rsaquo;Oversees the punctuality and appearance of all Food and Beverage employees, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department's grooming standards.
 
 
 &rsaquo;Maximises the effectiveness of Heads of Department by developing each of their skills and abilities through the appropriate training, coaching, and/or mentoring.
 
 
 &rsaquo;Conducts annual Performance Development Discussions with Heads of Department and supports them in their professional development goals. Ensures that they, in turn conduct annual Performance Development Discussions with their employees.
 
 
 &rsaquo;Ensures that each Head of Department plans and implements effective training programmes for their employees in coordination with the Training Manager and their Departmental Trainers.
 
 
 &rsaquo;Encourages employees to be creative and innovative, challenging and recognising them for their contribution to the success of the operation.
 
 
 &rsaquo;Ensures that all employees have a complete understanding of and adhere to employee rules and regulations.
 
 
 &rsaquo;Ensures that employees follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security.
 
 
 &rsaquo;Provides feedback on the results of the Employee Opinion Survey and ensures that the relevant changes are implemented. The above areas of responsibility and activities reflect the items considered necessary to describe the principal functions of the job identified and shall not be construed as a detailed description of all the work requirements that may be inherent in the job.
</div>

Executive Chef - Arabic Speaker

Join Chedi Hospitality and explore 3   exciting career opportunities. They're hiring for various roles with options for remote or on-site work. Apply today and become part of their innovative team.

Chedi Hospitality

About Company

Account Payable Clerk

Head Chef

Executive Chef - Arabic Speaker