JSOP-1106 – UNITED ARAB EMIRATES – BARISTA MAKER, SOUS CHEF-PHILIPINO CUISINE, CDP, COMMI – I (CONTINENTAL & WESTERN CUSINE), COMMI-II (CONTINENTAL & WESTERN CUSINE), F&B HOSTESS, F&B MANAGER, F&B OUTLET SUPERVISOR, SENIOR MARKETING MANAGER – HOSPITALITY

Job Code: JSOP-1106
Location: UAE
Department: Hospitality Industry

Country Description: The United Arab Emirates (UAE) is a federation of seven emirates located on the southeastern corner of the Arabian Peninsula, bordered by Saudi Arabia to the south and west, and Oman to the east. The capital city is Abu Dhabi, while Dubai is its most populous and internationally recognized city, known for its modern architecture, luxury shopping, and vibrant nightlife.

Industry Description: The hospitality industry in the United Arab Emirates (UAE) is a dynamic and rapidly growing sector, driven by the nation’s strategic vision and robust tourism infrastructure. Renowned for its luxury hotels, world-class resorts, and exceptional service standards, the UAE has positioned itself as a premier global destination. Iconic landmarks such as the Burj Khalifa, Palm Jumeirah, and Louvre Abu Dhabi, coupled with extensive business and leisure travel amenities, attract millions of visitors annually.

Job Title: Barista Maker

Responsibilities may include but are not limited to:

Customer Service:

  • Greet customers with a friendly and welcoming attitude.
  • Take orders accurately and answer customer inquiries about menu items.

Drink Preparation:

  • Prepare and serve coffee drinks such as espresso, cappuccino, latte, and more, according to company recipes and standards.
  • Operate coffee machines, grinders, and other equipment safely and efficiently.

Maintenance and Cleanliness:

  • Maintain a clean and organized workspace, including the coffee bar, equipment, and seating areas.

Qualifications:

  1. Degree/ Three year of diploma in Hotel Management.
  2. Previous experience as a barista maker or in a similar customer service role is preferred.
  3. Basic knowledge of coffee and espresso drinks.
  4. Excellent communication and interpersonal skills.

Job Title: Sous Chef -Pilipino cuisine

Responsibilities may include but are not limited to:

Food Preparation and Cooking:

  • Prepare and cook traditional and contemporary Filipino dishes, ensuring authenticity and quality.
  • Assist in developing and testing new menu items to keep the menu fresh and exciting.

Kitchen Management:

  • Supervise and support kitchen staff, ensuring efficient and effective operations.
  • Assist in scheduling, training, and evaluating kitchen personnel.

Inventory and Ordering:

  • Monitor inventory levels of ingredients and supplies specific to Filipino cuisine.
  • Assist in ordering and sourcing high-quality ingredients.

Qualificatioion:

  1. Degree/ Three year of diploma in Hotel Management.
  2. Proven experience as a Sous Chef or in a similar role, with a focus on Pilipino cuisine.
  3. In-depth knowledge of traditional and modern Pilipino cooking techniques and ingredients.
  4. Culinary degree or equivalent experience preferred.

Job Title: CDP (Chef de Partie)

Responsibilities may include but are not limited to:

Food Preparation and Cooking:

  • Prepare and cook dishes in your designated section according to the restaurant’s recipes and standards.
  • Ensure all food is prepared and presented to the highest standards of quality and appearance.
  • Assist in developing new menu items and specials.

Section Management:

  • Oversee the operations of your section, ensuring efficiency and consistency.
  • Train and supervise junior chefs and kitchen staff within your section.

Inventory and Stock Control:

  • Monitor stock levels and manage inventory for your section.

Qualifications:

  1. Degree/ Three year of diploma in Hotel Management.
  2. Proven experience as a Chef de Partie or similar role in a professional kitchen.
  3. Culinary degree or equivalent experience preferred.

Job Title: Commi I -(Continental & Western Cuisine)

Responsibilities may include but are not limited to:

Cooking:

  • Cook and present dishes with attention to detail and consistency.
  • Follow the instructions of the Chef de Partie and Sous Chef to ensure high-quality and timely service.
  • Assist in creating and testing new recipes and menu items.

Kitchen Support:

  • Maintain a clean and hygienic kitchen environment by following health and safety regulations.
  • Wash and sanitize cooking utensils, equipment, and workstations.
  • Assist in inventory management, including receiving and storing supplies.

Qualifications:

  1. Degree/ Three year of diploma in Hotel Management.
  2. Previous experience in a similar role, with a focus on Continental and Western cuisine.
  3. Basic knowledge of cooking techniques and food safety standards.

Job Title: Commi II -(Continental & Western Cuisine)

Responsibilities may include but are not limited to:

Food Preparation:

  • Assist in the basic preparation of ingredients such as washing, peeling, chopping, and portioning.
  • Follow recipes and instructions from senior kitchen staff for preparing Continental and Western dishes.

Kitchen Support:

  • Maintain cleanliness and organization in the kitchen, including workstations, utensils, and equipment.
  • Wash and sanitize kitchen tools, dishes, and cooking surfaces.

Cooking Assistance:

  • Assist Commis I, Chef de Partie, and other senior kitchen staff in cooking and presenting dishes.

Qualifications:

  1. Degree/ Three year of diploma in Hotel Management.
  2. Previous experience in a kitchen environment, preferably with exposure to Continental and Western cuisine.
  3. Basic knowledge of cooking techniques and food safety standards.

Job Title: F&B Hostess

Responsibilities may include but are not limited to:

Guest Reception:

  • Greet guests warmly upon arrival and ensure they feel welcome.
  • Escort guests to their tables, providing menus and introducing them to their server.

Customer Service:

  • Address guest inquiries and provide information about menu items, specials, and restaurant policies.
  • Handle guest complaints or concerns promptly and professionally, escalating to the manager when necessary.

Qualification:

  1. Degree/ Three year of diploma in Hotel Management.
  2. Previous experience as a hostess or in a customer service role is preferred.
  3. Excellent communication and interpersonal skills.

Job Title: F&B Manager

Responsibilities may include but are not limited to:

Operational Management:

  • Oversee daily operations of the food and beverage department, ensuring smooth and efficient service.
  • Develop and implement standard operating procedures (SOPs) to ensure consistency and quality.

Staff Management:

  • Recruit, train, and supervise F&B staff, including servers, bartenders, hosts, and kitchen personnel.
  • Create and manage staff schedules, ensuring adequate coverage and efficient operation.

Customer Service:

  • Ensure that guests receive prompt, professional, and courteous service at all times.
  • Address and resolve customer complaints or issues promptly and effectively.

Qualifications:

  1. Degree/ Three year of diploma in Hotel Management.
  2. Proven experience as an F&B Manager or in a similar leadership role.
  3. Strong understanding of F&B operations, including front-of-house and back-of-house functions.

Job Title:

Responsibilities may include but are not limited to:

Staff Management:

  • Supervise and support F&B staff, including servers, bartenders, and hosts.
  • Train new employees and provide ongoing training for existing staff to maintain high service standards.

Customer Service:

  • Greet and interact with guests, addressing any concerns or complaints promptly and professionally.
  • Ensure that guests receive prompt, courteous, and efficient service.

Quality Control:

  • Ensure that all food and beverage items are prepared and presented according to the outlet’s standards.
  • Coordinate with the kitchen and bar staff to ensure timely and accurate order delivery.

Qualifications:

  1. Degree/ Three year of diploma in Hotel Management.
  2. Previous experience as an F&B Supervisor or in a similar role.
  3. Strong understanding of F&B operations and service standards.
  4. Excellent communication and interpersonal skills.

Job Title: Senior Marketing Manager

Responsibilities may include but are not limited to:

Strategic Planning:

  • Develop and implement marketing strategies aligned with company goals.
  • Conduct market research and analysis.

Campaign Management:

  • Oversee the planning, development, and execution of marketing campaigns across various channels, including digital, print, social media, and events.
  • Ensure campaigns are aligned with brand guidelines and deliver consistent messaging.

Brand Management:

  • Maintain and enhance the company’s brand image and reputation through effective marketing communications.
  • Develop and implement brand positioning strategies to increase brand awareness and market share.

Qualifications:

  1. Degree/ Three year of diploma in Hotel Management.
  2. Proven experience as a Senior Marketing Manager or in a similar senior marketing role.
  3. Strong understanding of marketing principles, strategies, and best practices.
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