Careers

Requirements:

• Knowledge of electronic catering management systems
• GCC experience.
• Hands-on experience with creating menus from scratch.
• Analytical and creative thinking.
• Strong negotiation skills and creative selling ability.
• Proven communication and interpersonal skills.
• Solid organizational abilities.
• Fluency in Arabic is required.

Key Duties and Responsibilities:

• To generate and maintain customers of defined accounts
• To implement & execute all sales objectives and action plans to reach and exceed targets set.
• To formulate corporate offer letters and yearly contracts and any other required business correspondence.
• To establish parameters, quotes and negotiate prices with customers for transient and group business.
• To ensure that the response to any business request is actioned within 24 hours
• To arrange site inspections of hotel.
• To establish and maintain files of major accounts.
• To ensure comprehensive and up to date knowledge of properties’ unique selling points, features, amenities, services and policies.
• Negotiating prices and preparing meticulous catering order forms.
• To liaise with the Food and Beverage manager for planning menus and overseeing venue, equipment, food, and service preparations.
• To liaise with customers, sales staff, chefs, and specialized catering equipment providers.
• Tracking catering expenses and maintaining accurate records.
• Researching catering trends and promoting competitive catering services.
• Report on expenses.
• Ensure compliance with food safety, health and safety regulations.

• Prepare and cook menu items in accordance with hotel standards, focusing on continental cuisine.
• Supervise and train commis chefs and demi chefs within the assigned section.
• Ensure food quality, presentation, and portion control meet brand and guest expectations.
• Maintain strict adherence to hygiene, sanitation, and HACCP standards at all times.
• Monitor stock levels, assist with ordering, and minimize food wastage.
• Collaborate with the Sous Chef in menu planning, costing, and seasonal offerings.
• Ensure the kitchen section runs smoothly during service hours, even under pressure.
• Support other kitchen sections when required and foster teamwork.
• Stay updated with culinary trends, especially within continental and international cuisines.

Requirements:

• Diploma or certification in Culinary Arts or equivalent.
• Preferrably Filipino.
• Minimum 2–3 years of experience as Chef de Partie in a 4- or 5-star hotel, specializing in continental cuisine.
• Strong knowledge of International cooking techniques and presentation styles
• Experience in large-scale banquets and à la carte service.
• Knowledge of food safety, hygiene, and HACCP standards
• Ability to lead, motivate, and train junior team members
• Flexibility to work in shifts, weekends, and holidays
• Excellent communication skills and a passion for guest satisfaction.