Culinary and Hygiene Executive-Hotel and restaurant management

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A Hotel and restaurant management Company in Dubai, UAE is hiring a Culinary and Hygiene Executive with the following:

Job Responsibilities

  • Provide comprehensive administrative support to the Food and Beverage department of Hotel and restaurant management including scheduling, correspondence and report preparation
  • Handle key confidential information, including financial figures, salaries and managing details.
  • Ensure consistent compliance with the operating policies and procedures for the kitchen department. Maintain SOP & P&P records readily available for access in Chef’s Office.
  • Manage day-to-day schedule of the Executive Chef of Hotel and restaurant management and respond promptly to emails as required.
  • Verify and adjust the F&B management team clock-in and clock-out records. Maintain the attendance system daily and update the vacation plan frequently.
  • Orders casuals by following procedures from raising the PR until submission of invoices on a monthly basis.
  • Ensure all correspondence and the general filing system are executed flawlessly and are constantly updated and maintained.
  • Request and order office supplies on a regular basis.
  • Assist by creating the daily Market list for the kitchen and support monthly inventory control and assist in recipe costing of Hotel and restaurant management.
  • Process expense claims, and petty cash requests, planning meetings with presentations when required, prepare meeting minutes and maintain departmental database records.
  • Prepare and maintain all relevant monthly and weekly F&B reports, and analyses, distribute and file the daily flow of information to and from the office.
  • Supports the Executive Chef with any projects that arise related in Culinary Department.
  • Support to all culinary colleagues at any time and works openly and assist other colleagues when required.
  • Support on all training in accordance with the applicable standards    
  • Perform any other reasonable duties as required by the Executive Chef and Executive Sous Chef.

Hygiene

  • Work closely with the Hygiene Manager to ensure all hygiene-related standards are consistently maintained at the highest level
  • Carry out all administrative HACCP-related duties, including but not limited to reports related to regular inspections, audits, incidents, action plan and training records
  • Monitor and ensure compliance with HACCP standards of Hotel and restaurant management.
  • Carry out follow-ups on an action plan to ensure that all raised audit points are completed, verified and a proper record is kept for future reference
  • Familiarize yourself with the Legal requirements of the Company and the Local and Federal Labour Laws.
  • Ensure and Maintain all statutory training for colleagues and records.

Job Qualifications

  • A minimum 3 years experience working as a coordinator or as an administrative executive.
  • A degree or Higher National Diploma in Hospitality/Hotel/Business Management.
  • Knowledge of all culinary procedures and standards of Hotel and restaurant management.
  • Qualified Trainer or willingness to learn and then train actively
  • With strong administrative skills and can handle calls and correspondence professionally.
  • Competent computer skills including MS Office or equivalent.
  • Being familiar with the Hotel and restaurant management point of sales.
  • Fluent in English; verbal and written communication skills in Arabic or other languages.

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