مستجدات كوفيد-١٩ وإرشادات السلامة العامة    التفاصيل

الوظائف

The Head Florist will be responsible for conceptualizing and creating grand floral arrangements for the hotel public areas, outlets, rooms, weddings, and events.

 

Qualifications:

  • High School graduate, having attended courses related to floral arrangements and design will be an advantage. 
  • Previous experience of at least 5 years’ experience in floral works. 
  • Having at least 2 years work experience in the same position at a 5 stars LUXURY hotel (Aman, Four Seasons, Ritz Charlton, Mandarin Oriental, Shangri-La, Six Senses, Taj, Peninsula, Oberoi, St. Regis, Conrad, Raffles) or luxury flower shop.
  • South East Asian nationality is an advantage.
  • With great attention to detail, quality, productivity and excellence.
  • Effective communication, leadership skills and customer service oriented.

 

The key responsibilities include:

  • Maintain creativity in floral arrangements.
  • Provide excellent customer service. 
  • Manage inventory, purchasing, cost and budget for all floral decorations.
  • Maintain cleanliness at the workstation, storage, and areas where floral arrangements are displayed.
  • Conduct regular checks to refresh floral arrangements within the hotel, maintaining bonsais and planters. 
  • Awareness of all events and relevant changes as required by the management
  • Perform other assigned duties that contribute to the hotel's mission and objectives.
قدم الآن

The Chef De Partie – Indian Cuisine prepares all sauces, stews, meat, fish and other specialty Indian Cuisine as required.

 

Qualifications:

  • Having at least 8 years’ working experience in a 5 Stars Hotel.
  • High School graduate, Culinary graduate or relevant courses will be an advantage.
  • Able to communicate in English.
  • Good interpersonal skills.     
  • Must be flexible with working schedule and willing to assists colleagues at all times.
  • Well trained, disciplined and being able to work under pressure.

 

The key responsibilities include:

  • Prepares all kinds of Indian Cuisine according to requirements.
  • Prepares requisition as and when required.
  • Continuously apply and record prescribed recipes.
  • In charge of inventory and cost control for the Indian Cuisine section.
  • Maintain hygienic standards and ensure that the municipality standards are met including the proper turnover of food  items in the shelves and refrigerators.
  • Establishes daily par stock list of determined stock requirements to avoid spoilage and wastage.
  • Coordinates with superiors on duty schedules according to business forecast.
  • Checks on the freshly delivered items and conducts tests to determine quality.
  • Train, supervise, develop, discipline, counsel and evaluate culinary colleagues according to hotel standards
  • Regularly research and remain current with F&B market trends.
  • Perform other assigned duties that contribute to the hotel's mission and objectives
قدم الآن