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NOVOTEL

Novotel &amp; Adagio Premium Dubai Al Barsha is looking for a creative Commis II - Pastry to join our team! The Commis II Pastry is expected to: <ul> <li>Prepare and bake a variety of pastries, including cakes, pies, tarts, cookies, and bread, following established recipes and techniques.</li> <li>Produce all necessary food for all food service operations as required and instructed by the Executive Chef.</li> <li>Assist in the preparation of mise en place for daily pastry production.</li> <li>Maintain quality and quantity control in all aspects, from portion control to freshness of the product presented.</li> <li>Continuously develop pastry skills and knowledge through on-the-job training and self-study.</li> <li>Participate in menu development and suggest new pastry ideas.</li> <li>Assist in the creation and presentation of desserts for various dining outlets and special events.</li> <li>Ensure proper storage and rotation of pastry ingredients and finished products to maintain freshness and minimise waste.</li> <li>Demonstrate reliability and a strong work ethic in a busy kitchen environment.</li> <li>Work effectively as a team player, collaborating with colleagues and superiors under pressure.</li> <li>Exhibit excellent communication skills, a positive attitude, and a willingness to learn and improve.</li> <li>Familiarise yourself with other kitchen sections, promoting flexibility and productivity across the culinary team.</li> <li>Ensure all food produced is in line with kitchen recipes and standards.</li> <li>Maintain a clean and organised workstation, adhering to food safety and hygiene regulations.</li> <li>Adapt to changing priorities and work efficiently during peak periods and special events.</li> </ul>

Commis II - Pastry

JOB PURPOSE <ul> <li>To assist Accounts to enforce and ensure that all finance objectives are achieved and policies are followed with regards to outlet cashiering.</li> <li>To ensure all guests at the outlets sales of Food and beverage items are recorded in micros.</li> </ul> EXECUTIVE RESPONSABILITES &amp; EMPOWERMENT <ul> <li>Outlet cashier will interact with all departments to ensure smooth operation.</li> </ul> KEY OPERATIONAL ACCOUNTABILITIES <ul> <li>Provide excellent customer service by acknowledging, assisting and thanking customers.</li> <li>Understand the food and beverage services being provided, including any promotions.</li> <li>Manage customer or team member inquiries and complaints, promptly and completely.</li> <li>Collect payments, make change and provide receipts.</li> <li>Ensure that a check is made and recorded in the POS system for every food &amp; beverage sale in the outlet before being served by waiter or waitress.</li> <li>Ensure that a check is made and recorded in the POS system for any meals consumed by employees or any service offered to guests as complimentary or entertainment.</li> <li>Enter opening and closing check number used in his / her shift in the Night Auditors logbook, ensure that checks are used serially and all the checks are accounted for.</li> <li>Open a guest check in the POS system, punching orders, splitting and transferring tables, settling checks as cash, room charge, credit card or city ledger.</li> <li>Prepare cashier s summary and tally it with Micros (POS) reading at the close of his / her shift.</li> <li>Print and tally transaction list from credit card machines with physical check and Micros reading.</li> <li>Reconcile, investigate and correct any cash and credit card discrepancies.</li> <li>Prepare deposit envelope, write the deposit amount in cashier s deposit sheet and drop the envelope in the Front Office safe depository, in the presence of a witness, who has also signed the witness column of the cashier s deposit log drop sheet.</li> <li>Inform income Auditor, internal auditor or DOFA of any policy violations immediately from the outlet.</li> <li>Perform other duties as directed by income auditor or DOFA.</li> <li>Participate in the Quality Improvement process at the outlets.</li> <li>Act in accordance with fire, health and safety regulations and follow the correct procedures when required.</li> </ul> TECHNICAL COMPETENCIES <ul> <li>Micros cashiering and posting.</li> <li>Credit card machine handling</li> <li>Email and Excel Microsoft office Application</li> <li>Accurate cash handling skills.</li> </ul>

Outlet Cashier

<div>Job Description</div> The right Waiter/Waitress uplifts the dining experience for customers. We are looking for someone who will have the patience, personality, and perseverance to thrive in this role. What you will be doing: <ul> <li>Your responsibilities include greeting and serving customers, providing detailed information on menus, multi-tasking various front-of-the-house duties while following the hotel F&amp;B operation standard.</li> <li>Monitor and attend to guests needs in a fast-paced environment, be polite with guests and make sure they enjoy their meals.</li> <li>Maintain cleanliness and organization of the dining areas and service stations.</li> <li>Effectively communicate with Kitchen Staff to make sure orders are accurate and delivered promptly.</li> </ul> <div>Qualifications</div> <ul> <li>Minimum of 1 year work experience as a waitress in a standard hotel </li> <li>Ability to focus attention on guest needs, remaining calm and courteous at all times</li> <li>Strong interpersonal and problem-solving abilities</li> <li>Ability to work in a fast-paced environment</li> <li>Ability to work cohesively and collaboratively as part of a team</li> </ul>

Waitress

<div>Job Description</div> We are seeking a skilled and versatile General Technician to join our team. As a General Technician, you will be responsible for maintaining, repairing, and troubleshooting various equipment and systems within our facility. This role requires a detail-oriented and collaborative individual who can efficiently handle a wide range of technical tasks. <ul> <li>Perform routine maintenance and repairs on mechanical, electrical, and plumbing systems</li> <li>Diagnose and troubleshoot equipment malfunctions</li> <li>Conduct regular inspections of facility equipment and infrastructure</li> <li>Install and set up new equipment as needed</li> <li>Respond promptly to maintenance requests and emergency situations</li> <li>Maintain accurate records of maintenance activities and equipment status</li> <li>Collaborate with other departments to ensure smooth operations</li> <li>Adhere to all safety protocols and procedures</li> <li>Participate in ongoing training and skill development programs</li> <li>Assist in inventory management of tools, parts, and supplies</li> <li>Contribute to the development and implementation of preventive maintenance schedules</li> <li>Provide technical support and guidance to other team members as needed</li> </ul> <div>Qualifications</div> <ul> <li>High school diploma or vocational certificate in a relevant technical field</li> <li>Minimum of 2 years of practical experience as a general technician or in a similar role</li> <li>Proficiency in using basic tools and equipment related to facility maintenance</li> <li>Strong problem-solving skills and ability to think critically</li> <li>Excellent attention to detail and organizational skills</li> <li>Ability to read and interpret technical manuals and schematics</li> <li>Knowledge of safety procedures and regulations</li> <li>Physical stamina and dexterity to perform various maintenance tasks</li> <li>Excellent communication and interpersonal skills</li> <li>Flexibility to work in a dynamic environment and handle multiple priorities</li> <li>Goal-oriented mindset with a focus on efficiency and customer satisfaction</li> <li>Relevant certifications in specific technical areas (e.g., HVAC, electrical) are a plus</li> <li>Basic computer skills for record-keeping and communication purposes</li> <li>Ability to work independently and as part of a team</li> <li>Willingness to learn and adapt to new technologies and procedures</li> </ul>

General Technician

<ul> <li>Greet and serve customers in a friendly and professional manner.</li> <li>Take food and beverage orders and relay them to the kitchen or bar staff.</li> <li>Serve food and beverages to guests and ensure orders are accurate and timely.</li> <li>Maintain cleanliness and organization of dining and service areas.</li> <li>Assist in setting up dining rooms or banquet halls for events.</li> <li>Handle guest inquiries and complaints in a prompt and courteous manner.</li> <li>Upsell menu items and promote specials to guests.</li> <li>Follow all safety and sanitation procedures.</li> <li>Cash handling and processing payments from guests.</li> <li>Operating and maintaining point-of-sale systems.</li> <li>Assisting in inventory management and restocking supplies.</li> <li>Participating in training programs and continuous learning opportunities.</li> <li>Assisting in planning and executing special events or promotions.</li> <li>Providing input and feedback on menu selections and customer preferences.</li> <li>Participating in meetings and briefings with management and colleagues.</li> <li>Adhering to grooming and dress code standards.</li> <li>Assisting in training new team members.</li> <li>Collaborating with other departments such as kitchen staff, housekeeping, and front desk to ensure seamless guest experience.</li> </ul>

F&B Attendant (Waiter/Waitress)

<ul>
 <li>Setting up banquet rooms according to event specifications</li>
 <li>Serving and clearing food and beverages during events</li>
 <li>Ensuring the quality and presentation of food and beverages</li>
 <li>Providing exceptional customer service to guests</li>
 <li>Assisting with event coordination and logistics</li>
 <li>Cleaning and maintaining banquet areas before, during, and after events</li>
 <li>Assisting with room set-up and breakdown before and after events</li>
 <li>Ensuring proper hygiene and sanitation standards are maintained in banquet areas</li>
 <li>Working closely with the kitchen staff to coordinate food service timing</li>
 <li>Providing assistance to guests with special dietary needs or requests</li>
 <li>Handling guest inquiries, feedback, and complaints professionally and promptly</li>
 <li>Assisting with inventory management and restocking supplies during events</li>
 <li>Communicating effectively with the event coordinator, kitchen staff, and other team members to ensure smooth operations</li>
</ul>

Banquet Attendant

Novotel World Trade Centre is looking for an experienced Chef De Partie responsible for overseeing a specific station or section within the kitchen. Skilled culinary professionals who ensure the preparation, cooking, and presentation of dishes meets the established standards of quality, taste, and consistency. The Chef De Partie works under the supervision of the Sous Chef or Head Chef and collaborates with other chefs, cooks, and kitchen staff to deliver exceptional dining experiences for guests <ul> <li>Prepare, cook, and plate dishes according to standardized recipes, menu specifications, and guest preferences.</li> <li>Monitor inventory levels of ingredients and supplies for the assigned station to ensure production requirements are met.</li> <li>Adhere to proper food handling, storage, and sanitation guidelines to maintain a clean and safe working environment.</li> <li>Manage the day-to-day operations of a specific kitchen station, such as grill, saut , pastry, or pantry, with efficiency and organization.</li> <li>Coordinate and communicate with fellow chefs and kitchen staff to ensure timely preparation, cooking, and presentation of dishes during service periods.</li> <li>Maintain the quality and presentation of dishes, adjust seasoning, and taste dishes regularly to uphold culinary standards.</li> <li>Collaborate with the Sous Chef or Head Chef to develop new recipes, dishes, and menu items for seasonal changes, special events, or promotions.</li> <li>Ensure that menu offerings for the assigned station are innovative, visually appealing, and aligned with the culinary concept and brand standards of the hotel.</li> <li>Provide input and feedback on ingredient sourcing, menu costing, portion control, and food presentation techniques.</li> <li>Train and mentor junior cooks, commis chefs, and kitchen apprentices on culinary techniques, recipes, and kitchen operations specific to the station.</li> <li>Foster a culture of teamwork, respect, and continuous learning among kitchen staff to enhance skills, performance, and job satisfaction.</li> <li>Lead by example in demonstrating professionalism, culinary expertise, and a positive attitude in the kitchen.</li> <li>Conduct regular taste tests, quality checks, and plate presentations to ensure that dishes leaving the kitchen meet the hotel's quality standards and guest expectations.</li> <li>Address guest feedback, special requests, and dietary restrictions with attention to detail, accuracy, and a focus on exceeding guest satisfaction.</li> <li>Collaborate with servers, front-of-house staff, and management to maintain open communication and resolve any issues or concerns related to food quality or service.</li> <li>Maintain a clean, sanitary, and organized kitchen station by following cleaning schedules, sanitation protocols, and hygiene standards.</li> <li>Monitor food waste, inventory levels, and kitchen supplies to minimize waste, control costs, and optimize productivity in the kitchen.</li> <li>Assist in menu planning, recipe costing, and ingredient sourcing to create innovative and profitable dishes that align with the hotel's culinary concept and budget.</li> <li>Participate in inventory management, ordering supplies, and vendor relations to ensure availability of fresh ingredients and cost-effective procurement.</li> <li>Collaborate with the Events Team or Banquet chef to plan, prepare, and execute catering orders, special event menus, and private dining experiences.</li> <li>Coordinate with front-of-house staff, event planners, and clients to customize menus, accommodate dietary restrictions, and deliver exceptional culinary experiences.</li> <li>Stay current on culinary trends, industry best practices, and new cooking techniques through professional development, training programs, and culinary competitions.</li> <li>Attend workshops, seminars, and culinary events to expand knowledge, improve skills, and network with other chefs and industry professionals.</li> <li>Proactively seek feedback from peers, mentors, and supervisors to enhance culinary expertise, leadership abilities, and career growth opportunities.</li> </ul>

Chef De Partie

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