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Meat Sommelier

Edition Hotels

Posted on January 9, 2020

2 - 3 years Abu Dhabi - United Arab Emirates

Diploma. Any Nationality

Opening 01

Job Description

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EDITION Hotels combine the visionary genius of boutique hotelier Ian Schrager, the service delivery of a world-class luxury hotel, and the global reach of Marriott International to create an entirely new experience in the world of hospitality. Our hotels are stunning microcosms of the world's top cities, featuring the finest in dining, entertainment, nightlife, and service to create an enchanting experience that makes your spirit soar!
But to create this magical experience, we need you.
EDITION is hiring warm, out-going, authentically amazing people who are looking for a place to work that inspires them, challenges them and makes them proud to come to work. A place where service comes from the heart, not from a handbook. A place that delivers a never-ending theatrical performance that continuously delights and enchants each and every one of our guests.
We invite you to join us today.
JOB SUMMARY
Prepare various cuts of meat as
required, including correctly preparing beef, lamb, and pork cuts, and labeling
the type of cut, date, and destination of meats. Prepare ingredients for
cooking, including portioning, chopping, and storing food. Weigh, measure, and
mix ingredients. Prepare and cook food according to recipes, quality standards,
presentation standards, and food preparation checklist. Maintain kitchen logs
for food safety program compliance and food logs for all food products. Monitor
food quality while preparing food. Set-up and break down work stations. Wash
and disinfect kitchen area, tables, tools, knives, and equipment. Complete
cleaning checklists. Check and ensure the correctness of the temperature of
appliances and food using thermostats and thermometers.
Follow all company and safety and
security policies and procedures; report maintenance needs, accidents,
injuries, and unsafe work conditions to manager; complete safety training and
certifications. Ensure uniform and personal appearance are clean and
professional; protect company assets. Speak with others using clear and
professional language. Develop and maintain positive working relationships with
others; support team to reach common goals. Ensure adherence to quality
expectations and standards. Stand, sit, or walk for an extended period of time.
Reach overhead and below the knees, including bending, twisting, pulling, and
stooping. Move, lift, carry, push, pull, and place objects weighing less than
or equal to 75 pounds without assistance. Grasp, turn, and manipulate objects
of varying size and weight. Perform other reasonable job duties as requested by
Executive Chef.
CANDIDATE PROFILE
Education and Experience
High school diploma or GED; 4
years experience in culinary, food and beverage, or related professional area.
OR
2-year degree from an accredited
university in Culinary Arts, Hotel and Restaurant Management, or related major;
2 years experience in culinary, food and beverage, or related professional
area.
CORE WORK ACTIVITIES
Ensuring Culinary Standards and
Responsibilities are Met
Develops, designs, or creates new
applications, ideas, relationships, systems, or products, including artistic
contributions for specialty restaurant.
Supervises specialty restaurant
kitchen shift operations and ensures compliance with all Food & Beverage
policies, standards and procedures.
Maintains food preparation
handling and correct storage standards.
Recognizes superior quality
products, presentations and flavor.
Plans and manages food quantities
and plating requirements for the specialty restaurant.
Communications production needs to
key personnel.
Assists in developing daily and
seasonal menu items for the specialty restaurant.
Ensures compliance with all
applicable laws and regulations.
Follows proper handling and right
temperature of all food products.
Estimates daily specialty
restaurant production needs.
Prepares and cooks foods of all
types, either on a regular basis or for special guests or functions.
Checks the quality of raw and
cooked food products to ensure that standards are met.
Determines how food should be
presented and creates decorative food displays.
Leading Discipline Teams
Supervises and coordinates
activities of cooks and workers engaged in food preparation.
Utilizes interpersonal and
communication skills to lead, influence, and encourage others; advocates sound
financial/business decision making; demonstrates honesty/integrity; leads by
example.
Leads shift teams while personally
preparing food items and executing requests based on required specifications.
Supervises and manages specialty
restaurant kitchen employees. Managing all day-to-day operations. Understanding
employee positions well enough to perform duties in employees' absence.
Encourages and builds mutual
trust, respect, and cooperation among team members.
Serving as a role model to
demonstrate appropriate behaviors.
Ensuring and maintaining the
productivity level of employees.
Ensures employees are
cross-trained to support successful daily operations.
Ensures employees understand
expectations and parameters.
Establishes and maintains open,
collaborative relationships with employees and ensures employees do the same
within the team.
Maintaining Restaurant Goals
Sets and supports achievement of
kitchen goals including performance goals, budget goals, team goals, etc.
Developing specific guidance and
plans to prioritize, organize, and accomplish daily kitchen operations work.
Understands the impact of kitchen
operation on the overall property financial goals and objectives and manages to
achieve or exceed budgeted goals.
Effectively investigates, reports
and follows-up on employee accidents.
Knows and implements Safety
Standards.
Ensuring Exceptional Customer
Service
Provides services that are above
and beyond for customer satisfaction and retention.
Manages day-to-day operations,
ensuring the quality, standards and meeting the expectations of the customers
on a daily basis.
Improves service by communicating
and assisting individuals to understand guest needs, providing guidance,
feedback, and individual coaching when needed.
Sets a positive example for guest
relations.
Emphasizes guest satisfaction
during all departmental meetings and focuses on continuous improvement.
Empowers employees to provide
excellent customer service.
Handles guest problems and
complaints.
Interacts with guests to obtain
feedback on product quality and service levels.


Hotels / Hospitality

Chefs / F&B / Housekeeping / Front Desk

Keywords

Meat Sommelier - The Abu Dhabi EDITION

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Edition Hotels

Founded by J. Willard and Alice Marriott in 1927, Marriott International, Inc. is a leading global lodging company headquartered in Washington, DC in Bethesda, Maryland. It has over 6,000 properties in nearly 122 countries- Middle East & Africa (245 properties, 29 countries), Europe (512 properti es, 37 countries), United States & Canada ( 4,526 properties, 2 countries), Caribbean & Latin America (225 properties, 33 countries), and Asia-Pacific (572 properties, 21 countries). Marriott International, a FORTUNE 500 Company, started its operations in the Middle East in 1980 with Riyadh Marriott Hotel in Saudi Arabia.





Marriott’s portfolio of brands includes JW Marriott and Marriott Hotels, the flagship brand of Marriott with over 500 international locations, along with the other 30 brands. The ever-evolving and award-winning brands of the organization continue to bring in customer satisfaction by offering exceptional amenities and attentive guest care that sets the industry standards. Known as one of the ‘best employers’, Marriott maintains a work culture that puts its people first. The organization offers excellent benefits and career paths that help its employees to grow professionally and personally. Marriott International promotes innovation, diversity, teamwork and a thriving culture. Marriott International’s merger with Starwood Hotels & Resorts has strengthened its position as the best travel company in the world.



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