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 Sous Chef Hospitality / Travel 4/10/2014 [ APPLY NOW ]
logo_3870.gif ELITE INTERNATIONAL LIMITED
United Arab Emirates
REF NO: HS-0345
 
Education :  Higher Secondary
Experience :  1 - 5 Years

Description :  Job Summary

Management of all shipboard food preparation to ensure that the line's high culinary standard of cuisine is maintained within the budgetary limitation established as company policy. Assists the Executive Chef in his duties.

Position directly supervised: Chief Butcher, Executive Pastry Chef and Chief Baker.

Essential Functions

Assist to meet food cost targets and savings for the entire operation as determined by the company's budget.
Assist to maintain the company standards for food service and to achieve the yearly goal for the galley scores in the guest comment cards.
Assist that all standard operation procedures are in place, adhered to and being followed throughout the ship.
Ensures that all pertinent Environmental Compliance Plan (ECP) and Safety Management System (SMS) and Public Health (US/UKPH) standards are being upheld.
Supervise butcher shop to ensure that all meat items are being properly handled during storing, defrosting and preparation and to minimise waste.
Supervise pastry and bakery to ensure that all baked goods are prepared with a minimum of waste.
Evaluate assigned galley staff as per Cunard personnel policy.
Setting up Art Culinaire cooking demonstrations and Celebrity Guest Chef programs, which are determined by the company.
Actively involved in yield and portion control in conjunction with Executive Chef.
Control that the company's food program and basic menu cycles are in place and followed according operating procedures and policies.
Supervise crew menu cycle to make sure that sufficient and well-balanced food is prepared and served.

Secondary Functions

Maintain a visible profile by visiting the restaurant after service to receive guest feedback about cuisine.
Assist in training sessions for galley staff that is involved in food preparation.
Oversee the care, treatment and training on galley equipment.
Control inventory and maintenance records of durable (non-food) items.
Control galley traffic to keep unauthorised personnel out of the area.
Perform comment card meetings with Executive Chef de Cuisine.
Ensure that waste control is in place, grocery breakage minimised and garbage separation followed.
Make sure that uniform and personal hygiene guidelines are followed according company standards.
Control overtime sheets of all entitled personnel. At the same time to ensure that overtime is kept to a minimum level.
Make sure that wait staff understands all dishes prepared for lunch and dinner. Menu briefings to be maintained in accordance with RM/ARM.
Ensures that all galley outlets are requisitioning products from stores as needed in accordance to the controls that are in place.
Maintain log sheet of all liquors and wines for food preparation in galley.
Assist loading on the pier that all-perishable food items are of highest quality before bringing on board.
Actively involved to turnover stock when it comes to slow moving items in Provision.
Maintain physical spot checks in all fresh produce fridges in Provision.

Job Requirements

Thorough knowledge of cruise ship catering operation
Thorough knowledge of food preparation, presentation and preservation procedures
To be knowledgeable of the USPH and other international Public Health rules and regulations by participating in the company's Basic Food Hygiene course every 2 years and achieving a minimum of 80% pass, but should also participates to the USPH course in Miami and get a refreshment course every 5 years.
Effective planner, problem solver and ability of successful implementations.
Formal degree in food management from a recognised International culinary institution
Proof of continuing education translated in certificates or letter of participation in specialized courses
Strong command of the English language combined with writing skills
Ability to execute and follow up on food promotions and other activities that will increase guest cruising experience
Ability to train and motivate a team.
Ability to conduct cooking demonstrations on front of guests and crew.
Ability to innovate and foster creativity
Ability to co-ordinate and implement work schedules according to business levels
Ability to organize and complete work in accordance to deadlines
PC knowledge of: Crunch Time and Windows 2000.
Fluent in interpreting and implementing company work rules

If you have what it takes and you are available for a new challenge, please submit your CV at your earliest convenience.

Please note that Elite International will contact shortlisted candidates only.

THIS JOB IS NOT IN DUBAI, IT IS ONBOARD A CRUISE SHIP

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 Chef De Cuisine Hospitality / Travel 4/10/2014 [ APPLY NOW ]
logo_3870.gif ELITE INTERNATIONAL LIMITED
United Arab Emirates
REF NO: HS-0343
 
Education :  Higher Secondary
Experience :  1 - 5 Years

Description :  Job Summary

Our prestigious 5 star Cruise Line is currently looking for a Chef de Cuisine to manage food preparation in the Cafes/Restaurants onboard to ensure that the lines high culinary standard of cuisine is maintained within the budgetary limitation established as company policy. Assists the Executive Chef in his duties.

Essential Functions

Fully responsible for food operation in the designated Restaurants/Cafes
Assist to strive food cost targets and savings for the entire operation as determined by the company's budget.
Assist to maintain the company standards for food service and to achieve the yearly goal for the galley scores in the guest comment cards.
Assist that all standard operation procedures are in place, adhered to and being followed throughout the ship.
Ensures that all pertinent Environmental Compliance Plan (ECP) and Safety Management System (SMS) and Public Health (US/UKPH) standards are being upheld.
Evaluate assigned galley staff as per Seabourn personnel policy.
Actively involved in yield and portion control in conjunction with Executive Chef.
Control that the company’s food program and ensure that the menu cycles are in place and followed according operating procedures and policies.

Secondary Functions

Maintain a visible profile by visiting the designated restaurants after service to receive guest feedback about cuisine.
Assist in training sessions for galley staff that is involved in food preparation.
Oversee the care, treatment and training on galley equipment.
Control inventory and maintenance records of durable (non-food) items.
Control galley traffic to keep unauthorised personnel out of the area.
Perform comment card meetings with Executive Chef de Cuisine.
Ensure that waste control is in place, grocery breakage minimised and garbage separation followed.
Make sure that uniform and personal hygiene guidelines are followed according company standards.
Control overtime sheets of all entitled personnel. At the same time to ensure that overtime is kept to a minimum level.
Make sure that wait staff understands all dishes prepared for lunch and dinner. Menu briefings to be maintained in accordance with RM/ARM.
Ensures that all galley outlets are requisitioning products from stores as needed in accordance to the controls that are in place.
Maintain log sheet of all liquors and wines for food preparation in galley.
Assist loading on the pier that all-perishable food items are of highest quality before bringing on board.
Actively involved to turnover stock when it comes to slow moving items in Provision.
Maintain physical spot checks in all fresh produce fridges in Provision.

Job Requirements

Thorough knowledge of cruise ship catering operation
Thorough knowledge of food preparation, presentation and preservation procedures
Thorough knowledge of Public Health and Sanitation's regulations and procedures
Effective planner, problem solver and ability of successful implementations.
Formal degree in food management from a recognised International culinary institution
Proof of continuing education translated in certificates or letter of participation in specialized courses
Strong command of the English language combined with writing skills
Ability to execute and follow up on food promotions and other activities that will increase guest cruising experience
Ability to train and motivate a team.
Ability to conduct cooking demonstrations on front of guests and crew.
Ability to innovate and foster creativity
Ability to co-ordinate and implement work schedules according to business levels
Ability to organize and complete work in accordance to deadlines
PC knowledge of: Crunch Time and Windows 2000.
Fluent in interpreting and implementing company work rules
To be knowledgeable of the USPH and other international Public Health rules and regulations by participating in the company's Basic Food Hygiene course every 2 years and achieving a minimum of 80% pass.

Salary Details

You will receive your monthly salary onboard in cash and this is tax free. Working onboard a cruise line means that no tax will be deducted from your wages and you will not pay National Insurance either. This is your responsibility to report to your local Tax office. Please contact your local office for further guidance.

If you have what it takes and you are available for a new challenge, please submit your CV at your earliest convenience.

Please note that Elite International will contact shortlisted candidates only.

THIS JOB IS NOT IN DUBAI, IT IS ONBOARD A CRUISE SHIP

APPLY NOW
 Pastry Chef Hospitality / Travel 4/10/2014 [ APPLY NOW ]
logo_3870.gif ELITE INTERNATIONAL LIMITED
United Arab Emirates
REF NO: HS-0352
 
Education :  Higher Secondary
Experience :  1 - 5 Years

Description :  Job Summary

Supervision of basic working functions in the pastry shop to maintain the line’s high culinary standards.

Position supervised: Demi Chef de Partie (DCDP), Commis de Cuisine (Commis) and Utility.

Essential Functions

Ensure that each worker follows fixed duty hours according working schedule.
Ensure each DCDP and Commis understands his/her duty. This includes training on recipes, preparation and presentation of pastry products.
Active participation in preparation duties which should be in balance with supervisory duties.
Ensure that ample food supplies are ordered and received for the next day's preparation. All goods correctly stored, and economically used.
Ensure to follow standardised fleet pastry menu cycle, teatime and theme buffet set-ups.
Ensure that all guest special requests are executed in a timely manner that also includes orders of other galley sections.
Ensure that proper utilisation of food leftovers is in place.
Ensures that all pertinent Environmental Compliance Plan (ECP) and Safety Management System (SMS) and Public Health (US/UKPH) standards are being upheld in all pastry outlets.
Assist in crew appraisal preparation as per Cunard personnel policy.

Secondary Functions

Ensure that yield and portion control measurements are in place as per company standards.
Assist to control galley traffic to keep unauthorised personnel out of area.
Supervise that waste control, low grocery breakage and garbage separation is in hand.
Assist in completion of overtime sheets for entitled pastry personnel.
Assist that proper flow of communication allows wait staff and other personnel to know what items are temporarily out of stock.
Ensure to keep all equipment clean, orderly and well maintained; used as per manufacturer manual and possible defects reported.
Ensure that temperature logs are maintained daily.
Assist the training of galley personnel on US/UKPH requirements concerning food handling, storage, and proper cleaning and personal hygiene.

Job Requirements

Knowledge of cruise ship catering operation
Knowledge of food preparation, presentation and preservation
To be knowledgeable of the USPH and other international Public Health rules and regulations by participating in the company's Basic Food Hygiene course every 2 years and achieving a minimum of 80% pass.
Formal degree in food management from a recognised International culinary institution
Proof of continuing education translated in certificates or letter of participation in specialised courses
Basic command of English language combined with writing skills
Ability to train and motivate subordinates.
Ability to innovate and foster creativity
Ability to organise and complete work in accordance to deadlines
PC knowledge of: Crunch Time and Windows 2000.

Salary details:

You will receive your monthly salary onboard in cash and the salary is tax free. Working onboard a cruise line means that no tax will be deducted from your wages and you will not pay National Insurance either. This is your responsibility to report to your local Tax office. Please contact your local office for further guidance.
If you have what it takes and you are available for a new challenge, please submit your CV at your earliest convenience.

Please note that Elite International will contact shortlisted candidates only.

THIS JOB IS NOT IN DUBAI, IT IS ONBOARD A CRUISE SHIP


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 Hr Coordinator Hospitality / Travel 4/10/2014 [ APPLY NOW ]
logo.gif PALMA BEACH RESORT
United Arab Emirates
REF NO: HS-0619
 
Education :  Bachelors Degree
Experience :  1 - 5 Years
Responsibilities :  
1. The job primarily includes coordinating work inside the HR department. He/She maintains a detailed record of the turnover, and researches and formulates strategies which effectively aid in employee retention.
2. The coordinator is also responsible for consulting with managers and supervisors about company policies and procedures, and whenever necessary in helping them.
3. The job also includes consulting with practice managers regarding employee turnover, absenteeism, changes in work settings, employee motivation and recognition, and other employee-related aspects.
4. He/She has to be in regular touch with project managers for any requirements related with projects, and prepare periodical announcements of required positions.
5. His/her responsibility also includes assessing, sieving, and interviewing candidates for available positions; and making referrals of well-qualified and skillful applicants to the respective department managers and handling positions for summer students.
6. If the coordinator has a wide expertise in the human resources field, he/she may allowed to review employment procedures and suggest revisions to heighten the efficiency of the operations in a particular practice.


Description :  
Handle the day-to-day operations pertaining to the Human Resources of the hotel/resort

Qualifications:
1. Must be skilled and experienced in training
2. Must have experience in a hotel/resort


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 Hr Administrator Hospitality / Travel 4/10/2014 [ APPLY NOW ]
logo.gif DUBAI ENTERPRISES PROPERTIES LLC
United Arab Emirates
REF NO: HS-0230
 
Education :  Masters Degree
Experience :  1 - 5 Years
Responsibilities :  - Knowledge of local, state and federal laws regarding employment in the United Arab Emirates
- Develop key performance indicators and conduct quarterly appraisals with staff
- Measuring core competencies relevant to each job scope, description and responsibility
- Knowledge of wage and hours laws.
- Ability to communicate both orally and in writing in a clear and straight-forward manner.
- Ability to plan, organize and prioritize effectively.
- Proficiency in personal computers and software applications.
- Ability to speak publicly and display diplomacy and tact.
- Ability to manage and lead.
- Prior human resources experience in a multi cultural working environment or organization.

Description :  Act in advisory and functional capacity developing, administering
and enforcing human resource policies and procedures.

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 Business Development Associate Hospitality / Travel 4/10/2014 [ APPLY NOW ]
logo.gif EF GULF
United Arab Emirates
REF NO: HS-0290
 
Education :  Bachelors Degree
Experience :  1 - 5 Years

Skills :  
- Fluent in English and Arabic
- Computer Literate (Microsoft Office Package)
- Knowledgeable in SAGE and ACT
Responsibilities :  
- To procure new accounts for the company
- To maintain existing accounts of the company
- To answer client queries
- To provide more input to the development of business for the company

Description :  
A leading Hotel Supplies Company based in Dubai has an opening for the position of Business Development Associate.



1. Fluent in English and Arabic
2. Has previous experience as Sales Executive.
3. Has good communication skills
4. Must have a background on Professional floral arrangement
5. Knowledgeable in Microsoft Office
6. Capable of clearly demonstrating a proven track record of developing new accounts.
7. Work is guided by some principles like honesty, loyalty, commitment, quality, respect and goals oriented.
8. Friendly person with humor who brings expertise and passion to the sales team and objectives.
This position offers excellent career opportunities.


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 Stewarding Supervisor Hospitality / Travel 4/10/2014 [ APPLY NOW ]
logo_3870.gif ELITE INTERNATIONAL LIMITED
United Arab Emirates
REF NO: HS-0353
 
Education :  Higher Secondary
Experience :  1 - 5 Years

Description :  THIS IS NOT A SUPERVISORY ROLE

Duration: 4 Weeks (Approximately around ships schedule)
Salary: Euros 1100 per month

The below salary will be paid for the remaining months onboard

Please Note: Return bonus will not apply if an extended leave (more than 3 months) is taken. Over Time is based on 14 days of 10 Hours anything over 140 hours in this time will be paid at €3.75 per hour worked.


Position Title: Stewardess

Department: Hotel

Reports to : Asst. HK and Executive Housekeeper

Our prestigious 5 star Cruise Line is currently looking for Housekeeping Steward/ess to join their team onboard to service all suites and adjoining areas as allocated.

You will also have to maintain a high standard of cleanliness, tidiness, Cooperation and guest liaison within the hotel department. Ideally you would come from a 5 start Hotel or Cruise Line with at least 3 years of experience.

Specific duties:

Familiarizing the guests with all features of the suites upon Embarkation.
Linen/towel change as per company standard every second day/daily.
Suites cleaning (Bedroom/Bathroom/French Balcony) and corridors.
Day cleaning and turn down service of 10 suites. Allocated scheduled extra duties and control and safeguard of all stocks used.
Room service trays pick up for morning service.
All suite service to be delivered to company standard.
Pick up and Delivery of laundry/dry cleaning for the suites
Replenishing the fruit basket daily as well as stocking the in suite fridges with Sodas

Job Requirements:

At least three years full-time experience a as room attendant in a four/five star establishment.
A National Vocational Qualification
Alternatively, equivalent European Qualification in Housekeeping would be preferred

Experience:

At least three years of working experience as Stewardess (Bedroom attendant) in a fast pace 4 or 5 star Hotel accommodating an international clientele.
Working experience with an extensive cleaning program
Basic knowledge hygiene

Skills:

Strong command of the English language combined with good written skills.
Ability to work in a team that is focused on exceeding guest expectations.
Pleasant personality for dealing with guests, ability to communicate in English.
Ability to work alone and as a part of a team, to be open for the passengers needs, flexibility, anticipation and awareness of guests’ needs.

Salary details:

You will receive your monthly salary onboard in cash and the salary is tax free. Working onboard a cruise line means that no tax will be deducted from your wages and you will not pay National Insurance either. This is your responsibility to report to your local Tax office. Please contact your local office for further guidance.

If you have what it takes and you are available for a new challenge, please submit your CV at your earliest convenience.

Please note that Elite International will contact shortlisted candidates only.

THIS JOB IS NOT IN DUBAI, IT IS ONBOARD A CRUISE SHIP


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 Front Desk Executive Hospitality / Travel 4/10/2014 [ APPLY NOW ]
logo_2251.gif GRANDEUR HOSPITALITY
United Arab Emirates
REF NO: HS-0252
 
Education :  Bachelors Degree
Experience :  1 - 5 Years

Skills :  - Self motivated
- Hard working
- Flexible
- Good communication skills
- Preferably arabic speaking
- Welcoming personality
Responsibilities :  Welcoming the guests, managing front desk, managing current accounts, bringing in new accounts, keeping the guests happy.

Description :  Managing guests, good communication skills, must have atleast 2 year experience in similar field, must know market, must be able to bring in new accounts as well as manage current ones.

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 Executive Chef Hospitality / Travel 4/10/2014 [ APPLY NOW ]
logo_3870.gif ELITE INTERNATIONAL LIMITED
United Arab Emirates
REF NO: HS-0344
 
Education :  Higher Secondary
Experience :  1 - 5 Years

Description :  Job Summary

Management of all shipboard food preparation to ensure that the lines high culinary standard of cuisine is maintained within the budgetary limitation established as company policy. Supervises the Executive Sous Chef in all aspects of food preparation. Overall in charge of performance and training for all cooks and utilities.

Essential Functions

Strives to meet food cost targets and savings for the entire operation as determined by the company's budget.
Responsible for maintaining the company standards for food service and for achieving the yearly goal for the galley scores in the guest comment cards.
To maintain a high and visible profile on the day to day operations by being on the floor during peak service hours and checking every outlet at least once every day.
Oversees that all standard operating procedures are in place, adhered to and being followed throughout the ship. Ensures that new standard operating procedures are implemented and followed as per company instructions.
Ensures that all pertinent Environmental Compliance Plan (ECP) and Safety Management System (SMS) and Public Health (US/UKPH) standards are being upheld.
Develops and implements cleaning schedules for all galley outlets. Oversees and follows up on their execution.
Responsible for the training and education of all those involved in food service on board.
Responsible for maintaining Art Culinaire and Guest Chef program which is determined by the company.
Supervise crew menu cycle to make sure that sufficient and well-balanced food is prepared.
Actively involved in yield and portion control in conjunction with Controller.
Ensures that all food orders are placed in accordance with Provision Master and Hotel Manger. Consumption history and storing schedules brought into consideration.

Secondary Functions

Organise comment card meetings with CDC's for all cooks, which should be held no later than the third day of the following cruise.
Contact guests personally if food complaints or dietary special orders need be discussed. Share response and comments with onboard management.
Responsible for the proper use and maintenance of all galley equipment. To make sure that all repairs are reported immediately in an AVO system.
Ensure that grocery breakage is kept to a minimum in galley and scullery.
Ensure that uniform and personal hygiene policies are followed according company guidelines.
Maintains and oversees the vacation schedule for the department, in close consultation with Hotel Manager.
Keep overtime track of all entitled personnel in his responsible area.
Assist in setting up the cruise layout with Hotel Manager which includes theme events, speciality meals, buffets, etc.
Ensure that wait staff understands all dishes prepared in the galley and daily lunch and dinner menu briefings maintained by CDC or RM/ARM.
Ensures that the company's food program and basic menu cycles are in place and followed according operating procedures and policies.
If the company's basic menu cycle requires changes to make sure that, all substituted food items are replaced with seasonal, healthy and well-balanced food items.
Ensure that all menus are sent to the Hotel Manager on a daily basis for proof reading before printing.
Establish proper communication with the Provision Master, Hotel Manager to assure that all items on the menu are available.
Institutes proper flow of communication that allows wait staff and other personnel to know what items are temporarily out of stock and when they are due back on board.
Ensures that all outlets are requisitioning products from stores as needed and in accordance to the controls that are in place.
Supervise requisitions for supplies of CON/DUR in accordance with Hotel Manager and Provision Master.
Responsible for the requisitioning of all liquors and wines for food preparation in galleys.
Responsible that all-perishable food items going through a quality check on the pier before bringing on board. Not accepted items have to be reported to the Provision Master.
Request slow moving item list by the Provision Master twice a month. Chefs du Cuisine should be actively involved in stock turnover.
Maintain physical spot checks in all fridges and freezers in Provision once every three days.

Job Requirements

Thorough knowledge of cruise ship catering operation
Thorough knowledge of food preparation, presentation and preservation procedures
Thorough knowledge of menu construction/engineering
Thorough knowledge of Public Health and Sanitation's regulations and procedures
Effective planner, problem solver and the ability of successful implementations
Formal degree in food management from a recognised International culinary institution
Proof of continuing education translated in certificates or letter of participation in specialized courses
Strong command of the English and any additional language (preferable German and French) combined with good verbal and written skills
Ability to build a strong team focused on cost efficiency and exceeding guest expectations
Ability to plan, execute and follow up on food promotions and other activities that will increase guests cruising experience
Ability to train and motivate a team
Ability to conduct cooking demonstrations on front of guests
Ability to innovate and foster creativity
Ability to plan, co-ordinate and implement work schedules according to business levels
Ability to understand, analyze and interpret financial results
Ability to organize and complete work in accordance to deadlines
PC knowledge of: Crunch Time and Windows 2000.
Fluent in interpreting and implementing company rules and regulations
To be knowledgeable of the USPH and other international Public Health rules and regulations by participating in the USPH course in Miami and get a refreshment course every 5 years.

If you have what it takes and you are available for a new challenge, please submit your CV at your earliest convenience.

Please note that Elite International will contact shortlisted candidates only.

THIS JOB IS NOT IN DUBAI, IT IS ONBOARD A CRUISE SHIP

APPLY NOW
 Executive Chef Hospitality / Travel 4/10/2014 [ APPLY NOW ]
logo.gif CORP EXECUTIVE HOTELS
United Arab Emirates
REF NO: HS-0335
 
Education :  Bachelors Degree
Experience :  5 - 10 Years
Responsibilities :  
1. Meets and exceeds company Food GP budget.
2. All kitchen staff to be trained on dish specification and how to achieve food margins.
3. Orders of food stock appropriate to sales levels and not over ordered.
4. All sub standard food is returned with the appropriate paperwork and the supplier contacted Supplier issues to be cascaded to senior managers.
5. Ensure that the store men checked and signed all deliveries.
6. Prepares food for service appropriate to sales levels.
7. Ensure store men process all invoices daily and accounted for.
8. Staff Food policy is followed with no unauthorized food leaving the kitchen.
9. Dishes are to specification with no over portioning.
10. Keeps within budgets set for ordering.
11. All stock is secure and no loss of stock.
12. Monitors & controls stock levels daily, weekly and monthly ensuring there are no shortfalls.


Description :  
As Head Chef, you will be responsible for the development and smooth operation of the kitchen and stewarding operations with emphasis on quality, presentation within the guidelines of the standardized menus, and staff training.

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