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BRIDGEPORT INVESTMENT IN COMMERCIAL ENTERPRISES & MANAGEMENT LLC

<p>We are seeking a passionate and highly skilled <b>Chocolate Executive Chef</b> to lead our chocolate production, recipe innovation, and kitchen operations. The role requires expertise in <b>chocolate artistry, confectionery techniques, and menu development</b> to create premium-quality products for our luxury brand.</p><p><b>Key Responsibilities</b></p><ul><li>Lead the development of innovative chocolate recipes, seasonal collections, and bespoke creations.</li><li>Oversee daily production of pralines, truffles, bars, and other chocolate products.</li><li>Manage a team of chocolatiers, pastry chefs, and kitchen staff to ensure consistency and quality.</li><li>Ensure strict adherence to food safety, hygiene, and HACCP standards.</li><li>Collaborate with management and marketing teams on new product launches, events, and promotions.</li><li>Source high-quality raw materials and manage supplier relationships.</li><li>Control production costs, portioning, and wastage while maintaining premium standards.</li><li>Train and mentor junior chefs to maintain craftsmanship and innovation in chocolate making.</li><li>Stay updated with international trends in chocolate and confectionery to keep the brand competitive.</li></ul><p><b>Qualifications &amp; Skills</b></p><ul><li>Professional culinary degree/diploma with specialization in pastry, chocolate, or confectionery.</li><li>Minimum <b>7&ndash;10 years of experience</b>, with at least 3 years in a leadership role as a <b>Chocolate Chef/Executive Chef</b>.</li><li>Strong expertise in tempering, molding, enrobing, and artisan chocolate techniques.</li><li>Knowledge of <b>luxury F&amp;B standards</b> and high-volume production.</li><li>Creative flair for recipe innovation and artistic presentation.</li><li>Excellent leadership, training, and organizational skills.</li><li>Fluency in English required; French or Arabic is a plus.</li></ul><p><b>Compensation &amp; Benefits</b></p><ul><li>Salary: AED 15,000 &ndash; 20,000 (based on experience).</li><li>Medical insurance and benefits as per UAE labor law.</li><li>Performance-based incentives.</li><li>Growth opportunities within a luxury brand environment.</li></ul><p>Job Type: Full-time</p><p>Pay: AED15,000.00 - AED20,000.00 per month</p><p>Application Question(s):</p><ul><li>what is your last drawn / current salary</li></ul><p>Education:</p><ul><li>Bachelor's (Required)</li></ul><p>Experience:</p><ul><li>Pastry or chocolate : 3 years (Required)</li><li>executive chef: 3 years (Required)</li></ul>

Chocolate Executive Chef

The First Group Hospitality

<div>Overview:
<div>
Be part of an iconic hospitality landmark</div><div></div><div><br>
Ciel Dubai Marina, part of IHG Hotels &amp; Resorts&rsquo; prestigious Vignette Collection, is set to redefine luxury as the world&rsquo;s tallest hotel. The First Group&rsquo;s flagship development featuring 1,004 elegantly designed guestrooms, 8 stunning dining destinations, 3 outdoor swimming pools, breathtaking floor-to-ceiling panoramic views, and an array of world-class amenities, Ciel offers an unparalleled hospitality experience.</div><div></div><div><br>
Designed by the award-winning architectural firm, NORR Group, Ciel has already garnered prestigious industry accolades, including the 2019 International Property Awards for <i>Best International Hotel Architecture</i> and <i>Best Hotel Architecture Arabia</i>. This international recognition establishes Ciel as a landmark development and a symbol of innovation in the hospitality industry.</div><div></div><div><br>
Join our dynamic team committed to delivering exceptional hospitality experiences and unlock endless opportunities for professional growth with Ciel Dubai Marina, Vignette Collection.</div><div></div><div><br>
The First Group Hospitality is a leading hospitality management company pioneering a new era of excellence. With a rapidly expanding portfolio of award-winning upscale hotels, signature restaurants, and distinctive leisure destinations, we are committed to creating unforgettable experiences at every touchpoint.</div><div></div><div><br>
Our team of seasoned professionals brings decades of experience from renowned hotel brands, combined with a deep understanding of the Dubai and GCC markets. With a comprehensive infrastructure spanning all key areas of hotel management, we offer tailored solutions to maximise efficiency, drive revenue growth, and enhance guest satisfaction.</div><div></div><div><br>
At The First Group Hospitality, we are dedicated to building long-term partnerships with our clients. By leveraging our global insights, regional expertise, and strong operational foundation, we ensure that every aspect of your hotel is managed with precision and care. Our goal is to optimise performance, boost profitability, and deliver sustainable growth for your property.</div>
Job Description:
<div>
The Chef de Cuisine &ndash; Executive Lounge is responsible for overseeing all culinary operations within the hotel&rsquo;s Executive Lounge, ensuring exceptional food quality, presentation, and service tailored to VIP and executive guests. This role involves menu planning, supervising kitchen staff, maintaining food cost controls, and upholding hygiene and brand standards, while delivering a refined and personalized culinary experience.</div><div></div><ul><li><div><br>
Plan, prepare, and supervise the daily food offerings for breakfast, afternoon tea, evening canap&eacute;s, and all-day snacks in the Executive Lounge.</div></li><li><div>
Ensure consistent quality, flavor, and presentation in all dishes, aligned with brand standards.</div></li><li><div>
Innovate menus regularly to reflect seasonal produce and guest preferences.</div></li><li><div>
Coordinate with service staff to ensure seamless food presentation and timely replenishment.</div></li><li><div>
Lead and manage the culinary team assigned to the Executive Lounge.</div></li><li><div>
Provide training, coaching, and development to enhance staff skills and service excellence.</div></li><li><div>
Schedule and manage staff efficiently to balance workload and labor costs.</div></li><li><div>
Foster a culture of creativity, discipline, and guest focus within the team.</div></li><li><div>
Interact with VIP and executive guests when appropriate, tailoring menus to dietary preferences and special requests.</div></li><li><div>
Maintain strong relationships with lounge management and service teams to ensure a personalized guest experience.</div></li><li><div>
Gather guest feedback and adjust culinary offerings to continually exceed expectations.</div></li><li><div>
Manage food cost, portioning, and inventory specific to the Executive Lounge.</div></li><li><div>
Work closely with the purchasing team to source high-quality ingredients while controlling expenses.</div></li><li><div>
Monitor wastage and implement strategies to maximize efficiency.</div></li><li><div>
Ensure that all food preparation, storage, and service meet HACCP and hotel hygiene standards.</div></li><li><div>
Oversee cleanliness, sanitation, and proper maintenance of all kitchen equipment and work areas.</div></li><li><div>
Comply with local health regulations and hotel policies at all times.</div></li></ul>
Desired Skill &amp; Expertise:
<ul><li><div>
Degree/Diploma in Culinary Arts or related field.</div></li><li><div>
Minimum 5&ndash;7 years of culinary experience, with at least 2&ndash;3 years in a leadership role (preferably in luxury hotels).</div></li><li><div>
Strong background in international cuisine, buffet and &agrave; la carte service, and high-end lounge offerings.</div></li><li><div>
Excellent leadership, organizational, and communication skills.</div></li><li><div>
Creativity and innovation in menu development and presentation.</div></li><li><div>
Financial acumen with proven ability to manage costs and budgets.</div></li><li><div>
Ability to work under pressure and maintain standards in a fast-paced environment.</div></li></ul></div>

Chef De Cuisine - Executive Lounge

Druck Chemie Trading LLC

<p><b>Job Title</b>: Chef (Italian &amp; Lebanese Cuisine)</p><p><b>Location</b>: Dubai<br/><b>Type</b>: Full-Time</p><p>We&rsquo;re looking for a talented chef with expertise in both Italian and Lebanese cuisines. Join our team and help create delicious, authentic dishes in a dynamic kitchen.</p><p><b>Responsibilities</b>:</p><ul><li>Prepare and cook Italian and Lebanese dishes to high standards.</li><li>Ensure food quality, presentation, and consistency.</li><li>Assist with menu creation and kitchen operations.</li></ul><p><b>Requirements</b>:</p><ul><li>Minimum <b>05 years of culinary experience</b>.</li><li>Proven experience in Italian and Lebanese cooking.</li><li>Strong time management and organizational skills.</li><li>Ability to work in a fast-paced environment.</li><li>Creative, adaptable, and passionate about food.</li><li>Fluent in English (additional languages a plus).</li></ul><p><b>What we offer</b>:</p><ul><li>Competitive salary based on experience.</li><li>Supportive and respectful working environment.</li><li>Long-term position with stability</li></ul><p><b>Job Type:</b> Permanent</p><p><b>Salary:</b> Negotiable</p><p>To apply, send your resume to admin@dcdubai.net</p><p>Job Type: Full-time</p>

Executive Chef/Head Chef

<div>Overview:
<div>
Be part of an iconic hospitality landmark</div><div></div><div><br>
Ciel Dubai Marina, part of IHG Hotels &amp; Resorts&rsquo; prestigious Vignette Collection, is set to redefine luxury as the world&rsquo;s tallest hotel. The First Group&rsquo;s flagship development featuring 1,004 elegantly designed guestrooms, 8 stunning dining destinations, 3 outdoor swimming pools, breathtaking floor-to-ceiling panoramic views, and an array of world-class amenities, Ciel offers an unparalleled hospitality experience.</div><div></div><div><br>
Designed by the award-winning architectural firm, NORR Group, Ciel has already garnered prestigious industry accolades, including the 2019 International Property Awards for <i>Best International Hotel Architecture</i> and <i>Best Hotel Architecture Arabia</i>. This international recognition establishes Ciel as a landmark development and a symbol of innovation in the hospitality industry.</div><div></div><div><br>
Join our dynamic team committed to delivering exceptional hospitality experiences and unlock endless opportunities for professional growth with Ciel Dubai Marina, Vignette Collection.</div><div></div><div><br>
The First Group Hospitality is a leading hospitality management company pioneering a new era of excellence. With a rapidly expanding portfolio of award-winning upscale hotels, signature restaurants, and distinctive leisure destinations, we are committed to creating unforgettable experiences at every touchpoint.</div><div></div><div><br>
Our team of seasoned professionals brings decades of experience from renowned hotel brands, combined with a deep understanding of the Dubai and GCC markets. With a comprehensive infrastructure spanning all key areas of hotel management, we offer tailored solutions to maximise efficiency, drive revenue growth, and enhance guest satisfaction.</div><div></div><div><br>
At The First Group Hospitality, we are dedicated to building long-term partnerships with our clients. By leveraging our global insights, regional expertise, and strong operational foundation, we ensure that every aspect of your hotel is managed with precision and care. Our goal is to optimise performance, boost profitability, and deliver sustainable growth for your property.</div>
Job Description:
<div>
The Executive Pastry Chef is responsible for leading the pastry and bakery operations of the hotel, creating innovative and high-quality desserts, breads, and baked goods. The role requires managing a pastry team, ensuring consistency in production, maintaining hygiene and safety standards, controlling costs, and delivering exceptional guest experiences through creative presentations and flavors.</div><div></div><ul><li><div><br>
Plan, prepare, and oversee all pastry and bakery items for restaurants, banquets, in-room dining, and special events.</div></li><li><div>
Develop seasonal menus, signature desserts, and special creations aligned with hotel standards.</div></li><li><div>
Ensure all pastry products meet established quality, portion, and presentation guidelines.</div></li><li><div>
Lead, train, and mentor the pastry team, fostering creativity, productivity, and teamwork.</div></li><li><div>
Schedule staff effectively to meet operational needs while managing labor costs.</div></li><li><div>
Conduct performance evaluations, coaching, and succession planning.</div></li><li><div>
Manage ingredient purchasing, storage, and usage to minimize waste and control costs.</div></li><li><div>
Work closely with the purchasing and cost control departments to source high-quality ingredients.</div></li><li><div>
Monitor budget, portion control, and standard recipes to ensure profitability.</div></li><li><div>
Enforce HACCP and food safety standards in all pastry operations.</div></li><li><div>
Ensure kitchen cleanliness, proper sanitation, and maintenance of pastry equipment.</div></li><li><div>
Comply with hotel policies, local regulations, and health and safety standards.</div></li><li><div>
Collaborate with F&amp;B and banquet teams to design creative menus for weddings, events, and promotions.</div></li><li><div>
Stay updated with global pastry trends and introduce innovative techniques and flavors.</div></li><li><div>
Interact with guests during special events or chef&rsquo;s tables to showcase pastry creations.</div></li></ul>
Desired Skill &amp; Expertise:
<ul><li><div>
Degree/Diploma in Pastry Arts, Culinary Arts, or equivalent.</div></li><li><div>
Minimum 5&ndash;8 years of pastry experience, including at least 2&ndash;3 years in a leadership role in a luxury hotel or fine dining environment.</div></li><li><div>
Strong knowledge of modern pastry and bakery techniques, chocolate work, sugar artistry, and plated dessert presentations.</div></li><li><div>
Excellent leadership, training, and organizational skills.</div></li><li><div>
Creativity, passion for pastry, and a keen eye for detail.</div></li><li><div>
Strong financial acumen with experience in cost control and inventory management.</div></li><li><div>
Ability to work under pressure and maintain high standards in a fast-paced environment.</div></li></ul></div>

Executive Pastry Chef

IT'sHR

<p><b>Key Responsibilities</b></p><p><b>Production Leadership</b></p><ul><li>Lead and manage daily chocolate and pastry production operations.</li><li>Supervise, train, and mentor the kitchen team to ensure discipline, efficiency, and quality.</li><li>Manage scheduling, workflow, and output to meet production targets.</li></ul><p><b>Technical Expertise</b></p><ul><li>Operate, maintain, and optimize SELMI chocolate machinery (enrobers, tempering, one-shot lines, etc.).</li><li>Oversee bean-to-bar processing including roasting, grinding, conching, and refining.</li><li>Ensure compliance with international food safety standards (ISO, HACCP, FSSC).</li></ul><p><b>Research &amp; Development</b></p><ul><li>Create innovative chocolate products, pastries, and seasonal flavors.</li><li>Develop limited editions, corporate gifting collections, and products for international markets.</li><li>Experiment with textures, fillings, and flavor pairings to stay ahead of trends.</li></ul><p><b>Quality &amp; Compliance</b></p><ul><li>Uphold premium quality standards across all product lines.</li><li>Enforce hygiene, safety, and sanitation practices in line with UAE and export regulations.</li><li>Monitor raw material usage, inventory, and wastage.</li></ul><p><b>Collaboration &amp; Reporting</b></p><ul><li>Work with management, operations, and marketing teams to align production with brand vision.</li><li>Report on production performance, team updates, and R&amp;D progress.</li><li>Support product launches, tastings, and client demonstrations when required.</li></ul><p><b>Requirements</b></p><ul><li>3&ndash;5 years&rsquo; experience as Senior Chef / Executive Pastry Chef / Head of Production in premium chocolate or pastry kitchens.</li><li>Hands-on expertise with SELMI chocolate line and bean-to-bar processes.</li><li>Strong background in chocolate innovation and pastry development.</li><li>Proven leadership and team management skills.</li><li>Knowledge of HACCP, ISO 22000, FSSC, and export-compliance standards.</li><li>Culinary / pastry / chocolatier qualification preferred.</li><li>Fluency in English; Arabic/other languages a plus.</li></ul><p><b>Preferred Skills</b></p><ul><li>Strong organizational and time management skills.</li><li>Creative mindset with a passion for unique chocolate concepts.</li><li>Awareness of international chocolate trends and premium markets.</li><li>Problem-solving skills and attention to detail.</li></ul><p>Job Type: Full-time</p><p>Pay: AED15,000.00 - AED22,000.00 per month</p><p>Application Question(s):</p><ul><li>Are you willing to work in Ajman, Sharjah and Dubai Emirates?</li><li>Will you be available for a direct interview in any of the 3 Emirates including Ajman, Sharjah and Dubai?</li><li>Do you have working experience in Selmi Chocolate Machinery?</li><li>Do you have sound knowledge on Bean-to-Bar Process in Chocolate making.</li></ul><p>Experience:</p><ul><li>Pastry Chef: 10 years (Required)</li><li>Executive Chef / Head Chef: 3 years (Required)</li></ul><p>Language:</p><ul><li>English (Required)</li></ul>

Executive Chef (Pastry and Chocolates)

Accor

<div><b>Company Description</b><p><br>
&quot;Why work for Accor?</p><p>
We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor&rsquo;s limitless possibilities.<br>
By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/<br>
Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS&quot;</p><p><b>
We are Heartists&reg;</b></p><p>
&ldquo;Heartist&reg;&rdquo; describes both our culture and who we are. Everything we do comes from the heart, and we&rsquo;re experts in what we do. Generous, attentive, and free, we ensure that everyone can come as they are, and feel like they belong. As one big team, we know that only together can we do amazing things!</p><p><b>
 </b>We believe that the world is more welcoming when we&rsquo;re connected. So that we see what we have in common, instead of what sets us apart.</p><p><b>
Life in Movenpick</b></p><p>
The Place to Savour Life- We believe true hospitality is about turning small gestures into heartwarming moments.</p><p>
We enable our guests to Savour the flavor of life, balancing small indulgence with what&rsquo;s good for them- and good for the world.</p><p></p><b><br>
Job Description</b><p><b><br>
The Role</b></p><p>
Under the general guidance and supervision of the Executive Chef, and within the limits of established M&ouml;venpick policies, assists in the overseeing and directing of all aspects of the hot meal production.</p><p><b>
Key Deliverables and Responsibilities</b></p><p><b>
Planning &amp; Organizing:</b></p><ul><li>
The ability to utilize information on forecasts and reports to enable the planning of a smooth uninterrupted operation and service our guests; i.e. food production, purchasing &amp; manpower planning.</li><li>
The ability to make requisitions of all items needed for the next day, with the assistance of the Chef de Cuisine or senior Chef on duty.</li><li>
The ability to prioritise, plan and organise your and your teams daily tasks in order to ensure on time delivery as required.</li></ul><p><b>
Operations:</b></p><ul><li>
The ability to motivate, supervise and be a role model for employees to follow and learn from.</li><li>
The ability to run the day to day operation of any area of the kitchen in the absence of Chef de Cuisine or senior Chef on duty.</li><li>
The ability to taste and season the food appropriately and to ensure it is well presented and of the standard and quality required before serving it to the guest.</li><li>
The ability to distribute work equally to employees and follow up instructions as per hotel standards.</li><li>
The ability to train and develop junior chefs.</li><li>
The ability to expedite the &ldquo;food pass&rdquo; for a la carte restaurants.</li><li>
The ability to communicate and pass on information and confirm the comprehension of information (conduct kitchen briefings) with staff and ensure a smooth uninterrupted operation and service to our guests</li><li>
The ability to discipline and ensure the quality of employee's work in the absence of a senior Chef.</li><li>
The ability to act as a liaison between the Executive Chef, Executive Sous Chef and other senior Chefs and the line employees.</li><li>
The ability to create, prepare and present menu items and specials as well as recipe preparation and cost calculation.</li><li>
Possesses knowledge of basic butchering, portioning, preparation and storage of seafood, fish, pork, beef, chicken and other types of wild game and variety meats.</li><li>
The ability to prepare stocks and sauces, meats and seafood&rsquo;s using traditional Western Food Techniques</li><li>
To report in the kitchen at your station at scheduled times regardless of beginning of shift or returning from meal break</li><li>
The ability to follow instruction and work closely with the senior chef, Executive Sous Chef and Executive Chef.</li><li>
The ability to work as directed on station of assignment under the appropriate Chef de Partie or senior chef.</li><li>
To report in the kitchen at your station at scheduled times regardless of beginning off shift or returning from meal break.</li><li>
To wear uniforms according to M&ouml;venpick standards.</li><li>
The ability to work closely with standard recipes, photos and plate presentations in order to maintain quality standards and presentation in accordance with M&ouml;venpick established guidelines and standards</li><li>
The ability to work neatly and clean; keeping all work areas and refrigerators organized and in accordance with sanitary requirements. &ldquo;First in First Out&rdquo; &amp; &ldquo;If you make the mess, you clean it up&rdquo;</li><li>
The ability to follow HACCP guidelines and municipality regulations at all times.</li><li>
The ability to follow clean as you go policy and keep work area clean at all times.</li><li>
The ability to taste and season the food appropriately and to ensure it is well presented and of the standard and quality required before serving it to the guest.</li><li>
The ability and desire to proactively learn, test and sample (eat) all world cuisines by whatever means possible whether through hotel programs and training or self-taught research and development.</li><li>
The ability to keep waste to a minimum and work in a proactive manner to assist in meeting budgeted food cost levels</li><li>
The ability to maintain a cooperative working relationship with fellow employees</li><li>
The ability to perform other tasks or projects as assigned by hotel management and staff</li><li>
The ability to leave enough mise en place for the next shift and utilize formalized production lists and following a shift-handover SOP</li><li>
The ability to accommodate all food server's requests when possible regarding guest's dietary requirements, personal preference and requests</li><li>
The ability to handle and rotate food according to established procedures.</li><li>
The ability to maintain the work area and equipment in a safe and sanitary manner.</li><li>
The ability to maintain a positive attitude and a professional disposition.</li><li>
The ability to maintain a full line of communication with supervisors and fellow workers and all hotel associates.</li><li>
The ability to prepare and plate items (food orders) received from F&amp;B staff regardless of hand-written or computer printed media in a timely and accurate manner.</li><li>
The ability to work closely with the Chef de Partie or senior chef in preparing mise en place.</li><li>
The ability to check and complete mise en place pars in setting up the station.</li><li>
The ability to turn off all equipment ensuring no safety hazard has been left behind</li><li>
The ability to set up station properly and on time for each service period.</li><li>
The ability to make sure all food is prepared by recipes designated by the Chef de Cuisine or senior chef.</li><li>
The ability to make sure quality and quantity meets our standard.</li><li>
The ability to notify Chef de Cuisine or senior chef of any problems or complaints as when they arise.</li><li>
The ability to not leave your section without doing the final check.</li><li>
The ability to be able to work in another area when needed and take part in cross training when directed.</li><li>
The ability to be able to assist in same day preparation and advance preparation for another station as instructed by the supervisor</li><li>
The ability to all food items for storage must be covered, dated and labelled according established guidelines, standards and checklists.</li><li>
The ability to be able to work unsupervised.</li><li>
The ability to be able to be flexible to the business demands and working hours.</li><li>
The ability to; throughout the working day switch off and clean oven tops, kitchen equipment and work areas as well as all work surfaces.</li><li>
The ability to be able to assist and direct the stewards with the daily cleaning tasks.</li><li>
Breaks and meals, as laid down in the LSOP. 2 x 15 min. and 1 x 30 min. for lunch and dinner, depending on hours of work</li><li>
Follow all kitchen regulations as outlined and directed</li><li>
Swipe in and out has to be done in uniform, not before getting changed.</li></ul><p></p><p><b><br>
Administration:</b></p><ul><li>
The ability to verify that all scheduled staff are present and signed-in.</li><li>
The ability to perform administrative duties (paper work) i.e. food transfers, human resource forms, scheduling and recipes.</li><li>
The ability to communicate with the Executive Chef, Executive Sous Chef or Senior Chef on the performance of all employees and of the work performed.</li><li>
The ability to display an interest in all kitchen and hotel activities and help colleagues when and where ever possible.</li><li>
The ability to respond properly in any hotel emergency or safety situation.</li><li>
The ability to handle and rotate food according to established procedures</li><li>
The ability to be able to come to any and all kitchen meetings whilst on duty or otherwise.</li><li>
The ability to sign acceptance for tools, knives, uniforms etc. and will pay back to the company for any loss or damage of said equipment.</li><li>
Fill out the appropriate log sheets according our standard on a daily base</li><li>
Be aware of accident prevention and help enforce safe work habits &ndash; Zero accidents is our goal.</li><li>
No employee to be on the property after working hours without signed authorisation from a Manager except for meals in the staff cafeteria.</li><li>
Overtime will be approved on business demands by the Chef de Cuisine or Executive Chef.</li><li>
Any violation of the above mentioned rules will be subject to disciplinary action.</li></ul><p><b>
Generic Aspects on Hygiene / Personal Safety / Environment/Confidentiality:</b></p><p>
&sect; Ensure proper care of all equipment and furniture entrusted for Heartists use.</p><p>
&sect; Be well-familiar with the hotel's policies and procedures, well-acquainted with the physical layout of the hotel and its premises and knowledgeable of the hotel's emergency procedures in regard to fire, medical, bomb threat, black-out and evacuation.</p><p>
&sect; Knows the safety regulations and ensures their application &amp; ensures the safety of people and property in the hotel.</p><p>
&sect; Respects and ensures respect of the hotel's commitments to the &quot;Environment Charter&quot; of Planet 21 program (saving energy, recycling, sorting waste etc).</p><p>
&sect; Understands and strictly adhere to the Rules &amp; Regulations established in the Heartists Handbook and the Hotel&rsquo;s policy on Fire, Hygiene, Health and Safety.</p><p>
&sect; Ensure that confidential records and other confidential information are properly safeguarded and are not removed from the office.</p><p>
&sect; Does not disclose any financial information or any other information of the Accor Hotels.</p><p></p><p><b><br>
Our Values</b></p><p>
Our values are our common language, they drive us every day. Embodied in and flowing through our Heartist program, a symbol of our identity and culture, these values are the bedrock that binds us to the Group. They perpetuate and spread -beyond professions, persons, countries and cultures- the sense of hospitality and service, our strength and nourishment of the Group&rsquo;s success worldwide.</p><p><b>
Guest Passion</b></p><p>
We obsess over our customers. Our guests are the driver of our decisions and our actions. We put them first, we care for them. We go the extra mile for them. We enjoy doing it.</p><p><b>
Sustainable Performance</b></p><p>
We believe that hospitality has the power to unlock a better tomorrow. We act for good to support &amp; empower the communities in which we live and protect the planet that you visit.</p><p><b>
Respect</b></p><p>
We are connected with the world, and to others. We enjoy the mix of cultures. We are proud of our differences. We put you first and we value you, whoever you are. We care for the planet.</p><p><b>
Spirit of Conquest</b></p><p>
Our guests are globetrotters, and so are we. We want to be where they want to be. We explore, we initiate, and we develop. We are ambitious for our guests. We make the impossible possible, we have fun doing it.</p><p><b>
Trust</b></p><p>
Hospitality is a team sport, and we&rsquo;re stronger when we trust and support each other. We believe in natural kindness, respect our differences and value all voices. We work as one team, to say what we do, and do what we say.</p><p><b>
Innovation</b></p><p>
We dare to challenge the status quo. We embrace innovation and challenge ourselves to do things better and faster. We take risks, dream the impossible and make it possible.</p><b><br>
Qualifications</b><p><br>
Diploma in Hotel Management</p><p>
Culinary Diploma</p><b><br>
Additional Information</b><p><br>
Prior experience working in International Kitchen<br>
Strong interpersonal and problem solving abilities<br>
Fluency in English, additional languages are a plus</p></div>

Demi Chef De Partie

Landmark Hotels & Suites

<p>Assisting the Chefs on the process of the preparation of the food like preparing the recipes that will be needed for cooking the menu that includes butchering and marinating.</p><p>1. Establishes and maintains effective employee relations.</p><p>2. Informs on a daily basis the Chef De Partie on all relevant information on operational and personal matters</p><p>3. Sees to it that all food items for the restaurant are prepared on time and meet quality and quantity standards</p><p>4. Prepares on daily basis food requisitions as assigned</p><p>5. Maintaining of cleanliness in all assigned areas, including refrigerators and freezers</p><p>6. Performs duties common to position and other duties as maybe assigned</p><p>7. Controls cost by minimizing spoilage, waste, proper storage and exercising strict portion control</p><p>8. Ensure that cost control policies and procedures are followed</p><p>9. Attends training sessions</p><p>10. Reports any equipment on the section which needs repair or maintenance</p><p>11. Ensures freshness and suitability of products used by the section and that they are stored properly</p><p>12. Ensures smooth running of the section during Demi Chef De parties absences</p><p>13. Supports the executive chef, sous chef, line chefs as well as other kitchen employees in food production</p><p>14. Assists kitchen staff in maintaining high cuisine standards for function clients as well as delegates.</p><p>15. Assists the chefs in the production of different foods for example vegetables, meats and pastries.</p><p>16. Assists the chef in ensuring that food is prepared and served to the clients on time.</p><p>17. Assists the chef in ensuring that health and safety standards are upheld in the kitchen.</p><p>18. Assists the chef in making requisitions for food.</p><p>19. Assists the kitchen staff in storing all food.</p><p>20. Ensuring good hygiene and health and safety at all times</p><p>21. Preparing ingredients for the team</p><p>22. Measuring dish ingredients and portion sizes</p><p>23. Helping with deliveries of stock</p><p>24. To be able to perform any additional scope of duties if requested by the Manager.</p><p>25. To attend the mandatory External and Internal training and follow the company training policy.</p><p>Job Types: Full-time, Permanent</p>

Commi Arabic Chef

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