Urwah Admin

Hilton Hotels

As a Commis Chef, you are responsible for preparing and presenting high quality dishes to deliver an excellent Guest and Member experience. A Commis Chef will also be required to prepare all mis-en-place and contribute to departmental targets. Specifically, you will be responsible for performing the following tasks to the highest standards: <ul> <li>Ensure consistent great food production, in line with the high quality standards expected by Hilton</li> <li>Perform tasks within a timely manner</li> <li>Contribute to Kitchen revenue through effective food cost control</li> <li>Provide support to the Kitchen brigade</li> <li>Prepare and present high quality dishes within company guidelines</li> <li>Keep all working areas clean and tidy and ensure no cross contamination</li> <li>Prepare all mis-en-place for all relevant menus</li> <li>Assist other departments wherever necessary and maintain good working relationships</li> <li>Report maintenance, hygiene and hazard issues</li> <li>Comply with hotel security, fire regulations and all health and safety and food safety legislation</li> <li>Awareness departmental targets and strive to achieve them as part of the team</li> <li>Meet all health and hygiene requirements</li> <li>Be environmentally aware</li> </ul>

Commis III - Pastry (Female)

As a Plumber, you are responsible for fitting appliances, installing and maintaining heating and air conditioning units, and repairing plumbing systems to deliver an excellent Guest and Member experience. A Plumber will also be required to make emergency repairs and liaise with contactors as needed. Specifically, you will be responsible for performing the following tasks to the highest standards: <ul> <li>Fit appliances such as toilets, sinks and baths</li> <li>Install and maintain heating systems</li> <li>Fit domestic appliances</li> <li>Install and maintain air-conditioning units</li> <li>Liaise with contractors and assist with fitting bathrooms</li> <li>Emergency repairs required within the hotel</li> <li>Daily checks around the hotel</li> <li>Diagnose, maintain, and repair plumbing systems within the hotel</li> <li>Ensure good relationships with internal and external customers</li> <li>Ensure hotel fixtures and fittings are maintained in a safe condition and take action when any unsafe situations arise</li> <li>Perform special projects and other responsibilities as assigned</li> <li>Ensure monthly safety inspections take place and employees are trained accordingly</li> </ul>

Plumber

As a Housekeeping-Order Taker, you will be responsible for performing the following tasks to the highest standards: <ul> <li>Handle team member and guest requests by delegating to the appropriate individuals and follow up to ensure department and hotel standards are met</li> <li>Maintain the computerized Work Order System. This requires logging and recording all service requests, implementation, distribution, and closing of all Work Orders</li> <li>Ensure vacant/ready rooms are available to the Front Office through coordination with the Floor Supervisor team</li> <li>Responds to all emergency call which includes monitoring the alarm system</li> <li>Dispatching and directing the proper crafts to the location, notifying other departments and the alarm-company of the situation</li> <li>Coordinate and control all office traffic</li> <li>Present a positive, professional, and courteous image, to ensure guest satisfaction</li> <li>Maintain the brand's high quality standards</li> <li>Ability to remain calm and perform all essential functions during emergency situations</li> <li>Maintain control of Guest Supplies, prepare the needed supplies for requisitions and handle lost and found</li> </ul>

Housekeeping - Order Taker/Housekeeping Host

What will I be doing?
<ul>
<li>Proactively source and secure new business in the Groups &amp; Events segment.</li>
<li>Develop and maintain relationships with key Mice agencies, corporate clients, Government clients, and event planners.</li>
<li>Conduct sales calls, client meetings, site inspections, and hotel presentations to generate new business.</li>
<li>Represent the hotel at industry trade shows, networking events, and roadshows to increase brand awareness and market share.</li>
<li>Negotiate and finalize contracts with clients while ensuring profitability and alignment with hotel revenue strategies.</li>
<li>Build and nurture strong, long-term client relationships to ensure repeat business.</li>
<li>Provide personalized service and seamless communication to enhance guest satisfaction and loyalty.</li>
<li>Work closely with internal departments such as Events, Revenue and Operations to ensure smooth execution of group bookings and events.</li>
<li>Monitor competitor activities and market trends to adjust sales strategies accordingly.</li>
<li>Collaborate with the Revenue Management team to implement optimal pricing and yield strategies.</li>
<li>Achieve and exceed sales targets through proactive prospecting and strategic account management.</li>
<li>Prepare sales reports, forecasts, and market analysis to support strategic decision-making.</li>
</ul>

Cluster Sales Manager - Groups & Events

As a Demi Chef de Partie (Pastry section) at Waldorf Astoria Dubai International Financial Centre, you will be responsible for preparing and presenting high quality dishes to deliver an excellent Guest and Member experience. A Demi Chef de Partie will also be required to assist with food cost controls. Specifically, you will be responsible for performing the following tasks to the highest standards:
<ul>
 <li>Prepare and present high quality dishes within company guidelines</li>
 <li>Keep all working areas clean and tidy and ensure no cross contamination</li>
 <li>Prepare all mis-en-place for all relevant menus</li>
 <li>Assist in positive outcomes from guest queries in a timely and efficient manner</li>
 <li>Ensure food stuffs are of a good quality and stored correctly</li>
 <li>Contribute to controlling costs, improving gross profit margins, and other departmental and financial targets</li>
 <li>Assist other departments wherever necessary and maintain good working relationships</li>
 <li>Report maintenance, hygiene and hazard issues</li>
 <li>Comply with hotel security, fire regulations and all health and safety and food safety legislation</li>
 <li>Awareness departmental targets and strive to achieve them as part of the team</li>
 <li>Be environmentally aware</li>
</ul>

Demi Chef de Partie (Pastry)

A Sales Manager analyses local market trends and competitor activity to recommend strategies that keep the hotel a leader in the marketplace through the development of future and repeat business. What will I be doing? As Sales Manager, you will analyse local market trends and competitor activity to recommend strategies that keep the hotel a leader in the marketplace through the development of future and repeat business. Specifically, you will be responsible for performing the following tasks to the highest standards: <ul> 
<li>Analysis local market trends and competitor activity to identify business leads</li> 
<li>Develop customer accounts and travel within the local area to drive business into the specific hotel/cluster and to increase market/customer share in all revenue streams</li> 
<li>Negotiate room rates/packages with corporate clients</li> 
<li>Develop and implement creative local marketing channels, including social media channels </li> 
<li>Prepare company contracts for the hotel in accordance with current business and pricing conditions</li> 
<li>Work within current business strategies and recognising potential opportunities</li> 
<li>Cooperate with other departments in the hotel to create an exceptional Guest experience and build strong, comprehensive sales programs</li> 
<li>Attend Sales events, as required</li> 
<li>Produce accurate and timely reports that meet the needs of the Sales Director and senior management to include the reporting of appointments, calls made and business leads</li> 
<li>Answer customer queries in a prompt and professional manner</li> 
<li>Manage staff performance in compliance with company policies and procedures</li> 
<li>Recruit, manage, train and develop the Sales team</li> </ul>

Sales Manager (Leisure)

An Executive Chef will build a reputation for the hotel by maintaining a talented and creative kitchen brigade, offering an innovation menu, and promising an exceptional culinary experience. What will I be doing? As Executive Chef, you are fully responsible for developing the reputation of the hotel through the production of excellent quality food throughout the hotel, and the development of a high quality kitchen brigade. An Executive Chef will oversee the operational management of the kitchen and Team Members. Specifically, an Executive Chef will perform the following tasks to the highest standards: <ul> <li>Lead of the kitchen brigade and ensure ongoing development of Team Members</li> <li>Identify an effective approach to succession planning</li> <li>Create menus that meet and exceed customers' needs and conform to brand standards</li> <li>Ensure the consistent production of high quality food through all hotel food outlets</li> <li>Develop positive customer relations through proactive interaction with Guests, Team Members, contractors, and suppliers</li> <li>Resolve, promptly and completely, any issues that may arise in the kitchen or related areas among Guests and Team Members</li> <li>Manage department operations, including budgeting, forecasting, resource planning, and waste management</li> <li>Manage all aspects of the kitchen including operational, quality and administrative functions</li> <li>Actively seek verbal feedback from customers on a regular basis and respond to all guest queries in a timely and efficient manner</li> <li>Ensuring adequate resources are available according to business needs</li> <li>Manage the provision of food to Food and Beverage outlets and taking action where necessary to ensure compliance with current legislation</li> <li>Control costs without compromising standards, improving gross profit margins and other departmental and financial targets</li> <li>Ensure team members have an up-to-date knowledge of menu items, special promotions, functions and events</li> <li>Maintain good communication and work relationships in all hotel areas</li> <li>Ensure that staffing levels are maintained to cover business demands</li> <li>Ensure monthly communication meetings are conducted and post-meeting minutes generated</li> <li>Manage staff performance issues in compliance with company policies and procedures</li> <li>Recruit, manage, train and develop the kitchen team</li> <li>Comply with hotel security, fire regulations and all health and safety and food safety legislation</li> <li>Ensure maintenance, hygiene and hazard issues are dealt with in a timely manner</li> <li>Manage financial performance of the department so all planning is in line with hotel objectives</li> <li>Manage food control systems are adhered to them so margins are on target in a pro-active way</li> <li>Regular review of all menus with Food and Beverage manager to confirm offerings are in line with market trends</li> <li>Be environmentally aware</li> <li>Ensure food wastage program is adhered to so that margins are on target</li> <li>Responsible for ensuring that the monthly working schedules are made and maintained in accordance with local legislation</li> </ul>

Executive Chef

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