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<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Company Description<br><br><p><strong>Portaluna, a Morgans Originals Hotel</strong></p><br><p>Morgans Originals are original hotels with original stories. We stand for vibrancy, intrigue and iconic details, celebrating the feeling of an infinite Friday night, when anything can happen, no matter what day of the week it is. By balancing a refined outlook with the best lifestyle programming, we capture the excitement of being in-the-know -- connecting people to the city, the culture and the moment.</p><br><p>This is an exciting new position within Ennismore’s growing portfolio of lifestyle brands, representing the first Morgans Originals hotel in Egypt.</p><br><br>Job Description<br><br><p>· Oversee Daily Operations: Assist in managing daily housekeeping operations, ensuring that rooms and public areas are cleaned and maintained to the highest standards.</p><br><p>· Room Readiness: Monitor room cleaning schedules to ensure rooms are ready for guest check-in and meet quality standards. Assist in prioritizing high-traffic areas or special requests for room preparation.</p><br><p>· Public Area Maintenance: Ensure that public areas, including hallways, lobbies, bathrooms, and facilities, are kept clean and well-maintained throughout the day.</p><br><p>Team Leadership &amp; Development:</p><br><p>· Supervise Housekeeping Team: Supervise housekeeping staff during shifts, providing guidance, support, and training to ensure high performance and adherence to cleaning standards.</p><br><p>· Training &amp; Development: Assist in training new team members and provide continuous coaching to enhance service delivery. Conduct performance reviews and identify areas for improvement.</p><br><p>· Team Scheduling: Help manage shift schedules for housekeeping team members to ensure adequate coverage during peak times and to optimize operational efficiency.</p><br><p>Quality Control &amp; Inspections:</p><br><p>· Inspect Rooms &amp; Facilities: Regularly inspect guest rooms, suites, and public areas to ensure they meet the luxury standards of Banyan Tree. Conduct spot checks and address any areas of concern.</p><br><p>· Quality Assurance: Monitor cleanliness standards, ensuring all staff members follow proper cleaning procedures and quality control measures. Correct and provide feedback on any discrepancies.</p><br><p>Inventory &amp; Supplies Management:</p><br><p>· Inventory Control: Monitor housekeeping inventory levels, including cleaning supplies, linen, and guest amenities. Ensure items are stocked and ordered timely to prevent shortages.</p><br><p>· Laundry Operations: Oversee the laundry department’s activities, ensuring the proper handling and cleaning of linens and uniforms. Ensure the quality of laundry service meets hotel standards.</p><br><p>Guest Service &amp; Relations:</p><br><p>· Guest Requests: Handle guest requests related to housekeeping, such as additional amenities, room preferences, or special cleaning requirements. Ensure timely and efficient responses to requests.</p><br><p>· Problem Resolution: Address and resolve any guest concerns related to cleanliness, room maintenance, or housekeeping service with professionalism and urgency.</p><br><p>Health &amp; Safety Compliance:</p><br><p>· Maintain Health &amp; Safety Standards: Ensure all cleaning and maintenance procedures comply with health and safety regulations. Conduct training sessions for staff on safe chemical handling, emergency procedures, and proper use of equipment.</p><br><p>· Hygiene &amp; Cleanliness Standards: Ensure the hotel’s cleanliness, hygiene, and sanitation standards are upheld, in line with company policies and local regulations. Monitor and enforce cleanliness in all guest-facing areas.</p><br><p>Administrative Support &amp; Reporting:</p><br><p>· Daily Operations Reporting: Assist in preparing reports on departmental activities, including occupancy levels, staff performance, inventory usage, and guest satisfaction scores. Submit daily reports to the Housekeeping Manager.</p><br><p>· Budget &amp; Cost Control: Support the Housekeeping Manager in managing department costs and adhering to the housekeeping budget. Track expenses, including cleaning products and laundry services, to ensure cost efficiency.</p><br><p>Collaboration with Other Departments:</p><br><p>· Cross-department Coordination: Work closely with the Front Office, Engineering, and other departments to ensure the smooth running of hotel operations. Ensure rooms are serviced and prepared according to guest check-in schedules.</p><br><p>· Issue Resolution: Collaborate with engineering, and front desk teams to quickly address and resolve issues related to room maintenance, equipment, or guest concerns.</p><br><p>Additional Responsibilities:</p><br><p>· Perform any other duties or responsibilities as assigned by management to support the effective operation of the department and the broader goals of the property.</p><br><p>People &amp; Culture</p><br><p>Employee Relations</p><br><p>· Foster a positive and structured work environment which encourages the successful operation of the business, calling upon the necessary processes to deal with disciplinary, grievance and workforce change situations.</p><br><p>· Work alongside with the People &amp; Culture leader to investigate, document and administer corrective action immediately and effectively to reach the mutual goals of the business and the Heartist.</p><br><p>Recruitment</p><br><p>· Hire new Heartists in conjunction with the People &amp; Culture Leader through INES.</p><br><p>· Use the interview guides provided and Talent Meter to gain further information on any potential candidate.</p><br><p>Employee Engagement and Communications</p><br><p>· Strive to increase Heartist engagement by promoting a positive work environment where each Heartist is informed and proactive about the overall business goals. Ensure the consistent delivery of business and associate information with transparency so that each Heartist understands how they contribute to the company’s success. This will include working on the Employee Engagement Survey (EES) and People &amp; Culture Audit. Ensure the EES Champions for the hotel/departmental action plans in order to increase Heartist engagement and improve EES scores year on year.</p><br><p>· Represent the organization as an exemplary ambassador the Accor All Inclusive - Heartist Service Culture.</p><br><p>· Labour Turnover to be closely monitored and proactive actions taken with regards to trends and suggestions to People &amp; Culture leader as well as Hotel Manager/General Manager.</p><br><p>Learning &amp; Talent Development &amp; Performance Management</p><br><p>· Ensure bi-annual Talent Review process is conducted and associated documentation maintained to the required standard.</p><br><p>· Facilitate the performance management cycle from probation reviews, annual performance reviews, development plans as well as on the job training.</p><br><p>· Ensure Departments have adequate Departmental trainers, and these are well utilised.</p><br><p>· For all supervisory positions have a transparent development programme in place in conjunction with the Talent &amp; Culture leader as well as Learning &amp; Development.</p><br><p>· Development of direct reports to give them ongoing feedback and development.</p><br><p>· Contributes to the morale and team spirit of the hotel by maintaining effective relationships with colleagues.</p><br><p>· Performs additional duties as directed by supervisors.</p><br><p>· Makes appropriate suggestions and recommendations to supervisors for the general improvement of the hotel.</p><br><p>· Is fully conversant with all health and safety, fire and emergency procedures.</p><br><p>· Maintains a high standard of personal hygiene, dress, uniform, and body language.</p><br><p>· Is polite and professional in any situation where the image or regulation of the hotel is represented.</p><br><p>· Attends meetings and training as required by supervisors.</p><br><p>· Ensures that all activities are carried out honestly, ethically, and within the parameters of local Law.</p><br><p>· Interacts with guests actively soliciting feedback.</p><br><p>Finance</p><br><p>· The activities and contribution of the role will impact the performance of the hotel.</p><br><p>· They will act on behalf of the business to work through complex situations and reduce risk, interpreting and implementing company policies and employment legislation as appropriate.</p><br><p>· They will be required to exercise sound judgment and integrity at all times to ensure confidentiality of protected information.</p><br><p>· Be fiscally competent in budgeting, forecasting including the commentary that goes with the documents/meetings.</p><br><p>· Demonstrate full awareness of departmental budget/P&amp;L and work towards achieving it by minimizing expenses and maximizing room revenue.</p><br><p>This role demands strategic thinking, strong leadership, and a focus on delivering exceptional guest experiences while maximizing revenue and profitability.</p><br><br>Qualifications<br><br><p>Alongside these key competencies, the incumbent of the role will be required to demonstrate the fundamentals of the company’s Heartist service culture to be responsive, respectful and deliver a great experience.</p><br><p>Leading Myself</p><br><p>· Positive Orientation</p><br><p>· Operational Decision Making</p><br><p>· Self-Development &amp; Management</p><br><p>Leading Others</p><br><p>· Developing an Empowered Team</p><br><p>· Leading an Engaged and Diverse Team</p><br><p>· Communication</p><br><p>Leading the Business</p><br><p>· Advocating Guest Passion</p><br><p>· Business Planning and Analysis</p><br><p>· Business Improvement and Change</p><br><p>Experience/Certificates/Education</p><br><p>· Experience: Minimum of 2-3 years in a supervisory / leadership role within the housekeeping division, ideally in a luxury hospitality setting.</p><br><p>· Education: Bachelor’s degree in Hospitality Management, Business Administration, or a related field.</p><br><p>· Skills &amp; Attributes:</p><br><p>o Strong leadership and people management skills.</p><br><p>o Excellent interpersonal and communication abilities.</p><br><p>o Attention to detail and strong organizational skills.</p><br><p>o Proven ability to manage multiple priorities and meet deadlines.</p><br><p>o Ability to handle confidential and sensitive information.</p><br><p>o Proficiency in relevant software and MS Office Suite.</p><br><p>o Professional and well-presented at all times.</p><br><p>o Customer-centric approach with a passion for hospitality.</p><br><p>o Proactive problem-solver with a solutions-oriented mindset.</p><br><p>o Ability to work in a fast-paced, dynamic environment.</p><br><p>o Must be able to handle multiple tasks and adapt to changing priorities.</p><br><p>· Language:</p><br><p>o Excellent reading, writing and oral proficiency in English language.</p><br><p>o Ability to speak other languages and basic understanding of local languages will be an advantage.</p><br><p>These qualifications and attributes are crucial for excelling in the role, ensuring effective leadership, operational excellence, and outstanding guest experiences.</p><br><br>Additional Information<br><br><p>What awaits you...</p><br><ul><li>The opportunity to join an international and innovative and fast-growing group, committed not only to building new hotels, but to creating a global brand.</li><li>The ability to challenge the norm and work in an environment that is both creative and rewarding.</li><li>Be part of a team that is very passionate about creating great hospitality experiences and exploring new locations with every opportunity.</li><li>A competitive package and plenty of development opportunities.</li></ul> </div>

<p><h4>Company description</h4> <p>Join us at Accor, where life pulses with passion! As a pioneer in the art of responsible hospitality, the Accor Group gathers more than 45 brands, 5,600 hotels, 10,000 restaurants, and lifestyle destinations in 110 countries. While each brand has its own personality, where you will be able to truly find yourself, they all share a common ambition: to keep innovating and challenging the status quo.</p> <p>By joining us, you will become a Heartist®, because hospitality is, first and foremost, a work of heart.</p> <p>You will join a caring environment and a team where you can be all you are. You will be in a supportive place to grow, to fulfil yourself, to discover other professions and to pursue career opportunities, in your hotel or in other hospitality environments, in your country or anywhere in the world!</p> <p>You will enjoy exclusive benefits, specific to the sector and beyond, as well as strong recognition for your daily commitment.</p> <p>Everything you will do with us, regardless of your profession, will offer a deep sense of meaning, to create lasting, memorable and impactful experiences for your customers, for your colleagues and for the planet.</p> <p>Hospitality is a work of heart. Join us and become a Heartist®.</p> <h4>Job description</h4> <p>Assist the Sous Chef in the full operation of all kitchen units.</p> <p>Responsible for the cost, quality, hygiene, taste, and presentation of all types of food produced in or purchased by the facility and the customer satisfaction related to these.</p> <p>Within kitchen hygiene rules, chefs working in the kitchen should have short and well-cared-for hair; it is not allowed for men to have a moustache or beard.</p> <p>Identify the work methods and cooking standards and ensure that these are applied to guarantee that food is prepared in a quality manner and that personnel work efficiently.</p> <p>Work in a coordinated manner with all section chefs and instruct them as needed.</p> <p>Personally control that the presentation and quality of food prepared for breakfast, lunch, and dinner is in accordance with the standards.</p> <p>Prepare the list of materials to be purchased, place their orders on the system, and check the meat, fish, and vegetables that are purchased.</p> <p>Control the daily provision vouchers and accelerate the circulation of slow-moving supplies.</p> <p>Check the cooling systems of food storages and ensure that food is used according to the first in, first out principle.</p> <p>Plan food production in accordance with the stages identified by the Executive Culinary Chef.</p> <p>Control the current status of raw foods and provisions as well as the way that excess food is used; prevent food from spoiling, use excess food efficiently, and control the portions of food.</p> <p>Responsible for preparing standard recipes for all foods produced in order to standardize the portions, taste, and quality.</p> <p>Continuously monitor that the personnel working in the department comply with personal hygiene rules.</p> <p>Ensure that the records needed for the food safety system are kept regularly.</p> <p>Check all of the storage houses at the beginning of work and ensure that they are orderly, deliver old products to production, and make sure that the remaining food is made use of.</p> <p>Check the menu and inform and warn personnel of any missing or problematic products so that the same situation does not reoccur.</p> <p>Monitor the performance of personnel and report personnel who do not work efficiently to the Executive Sous Chef.</p> <p>Organise the personnel’s weekly schedule. Control the monthly timecards and submit to the Executive Culinary Chef for approval.</p> <p>Identify the training needs of kitchen personnel and ensure that the necessary trainings are organised and delivered.</p> <p>Deliver trainings to food production personnel about menu preparation, product recipes, and food costs, etc. (except for standard trainings such as the Food Safety System and ISO standards).</p> <p>Predict and evaluate that all activities and purchased equipment and belongings do not harm the environment. Participate in all activities organized to protect biological diversity and share individual responsibilities to increase environmental knowledge and carry out necessary trainings. Provide minimum consumption of currently used materials and equipment (paper, printed materials, etc.).</p> <p>Implement necessary warnings and departmental trainings in order to save energy inside the facility.</p> <p>Implement responsibilities to eliminate and collect waste properly, reduce environmental pollution, and minimize harmful effects to the environment.</p> <p>Carry out all responsibilities related to the quality management systems implemented at the facility.</p> <p>Carry out all other duties assigned by managers and hotel management not specified in the job description.</p> <p>Carry out all responsibilities related to protection from pandemic disease and action response implemented at the facilities.</p> <h4>Qualifications</h4> <p><strong>Education:</strong> At least a high school or vocational diploma.</p> <p><strong>Experience:</strong> Extensive practical and managerial experience related to the processes in the respective department (at least 5 years).</p> <p><strong>Foreign language:</strong> At least intermediate level English.</p> <p><strong>Courses and training:</strong> Prior attendance in courses and seminars in the related field.</p> <p><strong>Computer literacy:</strong> Basic computer applications.</p> <p><strong>Skills:</strong> Has excellent command of all products and cooking techniques in the related field and is responsible for business development. Has advanced knowledge of the other kitchen sections and processes. Has knowledge of local or international cuisine.</p> <h4>Additional information</h4> <p>Implement responsibilities to eliminate and collect waste properly, reduce environmental pollution, and minimize harmful effects to the environment and lead staff accordingly.</p> <p>Ensure safe handling, carrying, storing, and use of chemicals in accordance with laws, controlling and reducing chemical contamination.</p> <p>Carry out all responsibilities related to the quality management and food safety management systems implemented at the facility.</p> <p>Carry out all other duties assigned by managers and hotel management not specified in the job description.</p></p><p></p>

<p><h4>Company description</h4> <p>Join us at Accor, where life pulses with passion! As a pioneer in the art of responsible hospitality, the Accor Group gathers more than 45 brands, 5,600 hotels, 10,000 restaurants, and lifestyle destinations in 110 countries. While each brand has its own personality, where you will be able to truly find yourself, they all share a common ambition: to keep innovating and challenging the status quo.</p> <p>By joining us, you will become a Heartist®, because hospitality is, first and foremost, a work of heart.</p> <p>You will join a caring environment and a team where you can be all you are. You will be in a supportive place to grow, to fulfil yourself, to discover other professions and to pursue career opportunities, in your hotel or in other hospitality environments, in your country or anywhere in the world!</p> <p>You will enjoy exclusive benefits, specific to the sector and beyond, as well as strong recognition for your daily commitment.</p> <p>Everything you will do with us, regardless of your profession, will offer a deep sense of meaning, to create lasting, memorable and impactful experiences for your customers, for your colleagues and for the planet.</p> <p>Hospitality is a work of heart. Join us and become a Heartist®.</p> <h4>Job description</h4> <p>2.1 Support the Executive Chef in: selecting qualified people to work in the department; ensuring that the personnel work in a healthy, coherent, systematic and organized manner; and create team spirit and increase their motivation by contributing to their education, professional skills and personal development.</p> <p>2.2 Is responsible for the cost, quality, hygiene, taste, presentation of all types of food produced in or purchased by the facility and the customer satisfaction related to these.</p> <p>2.3 Within kitchen hygiene rules, chefs who are working in the kitchen should have short and well-cared hair; it is not allowed that men have a moustache or beard.</p> <p>2.4 Work in a coordinated manner with all sous chefs and section chefs and instruct them as needed.</p> <p>2.5 Identify the work methods and cooking standards and ensure that these are applied to ensure that food is prepared in a quality manner and that personnel work efficiently.</p> <p>2.6 Check the daily provision vouchers and accelerate the circulation of slow-moving supplies.</p> <p>2.7 Control the current status of raw foods and provisions as well as the way that excess food is used, prevent food from spoiling, use excess food in an efficient manner, and control the portions of food.</p> <p>2.8 Make sure the personnel working in the department comply with personal hygiene rules.</p> <p>2.9 Check all of the storage houses at the beginning of work and ensure that they are orderly, deliver old products to production, and make sure that the remaining food is made use of. Check the cooling systems of food storages and ensure that food is used according to the first in, first out principle.</p> <p>2.10 Check the menu and inform and warn personnel of any missing or problematic products so that the same situation does not re-occur.</p> <p>2.11 Monitor the performance of personnel and report personnel that do not work efficiently to the Executive Chef.</p> <p>2.12 Assist the Executive Chef in preparing menus taking into account the facility’s standards, food cost budget and special occasions (private functions, special themes etc.).</p> <p>2.13 Determine the necessary cooking methods to produce food in a quality and healthy manner and control whether these methods are implemented.</p> <p>2.14 Deliver trainings to food production personnel about menu preparation, product recipes and food costs etc. (except for standard trainings such as the Food Safety System and ISO standards).</p> <p>2.15 Regularly monitor the food safety management system.</p> <p>2.16 Keep track of the related publications, seminars, and trade fairs to operate his/her department in a more modern, healthy and efficient manner.</p> <p>2.17 Instruct stewards to make sure that the kitchen is extremely clean, safe and compliant with hygiene rules.</p> <p>2.18 Communicate the workload and operations to seniors, assign personnel to projects, taking into account their strengths and weaknesses, and support their development.</p> <p>2.19 Monitor the work of kitchen personnel, instruct them, take measures against potential adverse events and design their training programmes.</p> <p>2.20 In addition to the above, carry out the Executive Chef’s written and verbal orders and report to senior managers.</p> <p>2.21 Initially prepare all of the food produced in the restaurant and show how to make the food to the personnel. Is responsible for the production and presentation of the food in the restaurant.</p> <p>2.22 Remain in the restaurant during service hours and, when needed, talk to guests and ask them what they would like, what they like and do whatever is necessary to increase guest satisfaction.</p> <p>2.23 To predict that all activities and to be purchased all equipment and belongings may create disease for the environment, to join all activities which are organized to protect biological diversity and share the responsibilities, share the individual responsibilities in order to increase environment knowledge and to carry on necessary trainings. To provide minimum consumption of currently used stuffs and equipment (paper, printed out etc.).</p> <p>2.24 To implement necessary warnings and departmental trainings in order to save energy inside the facility.</p> <p>2.25 To implement his responsibilities in order to eliminate and collect waste in a proper way, reduce environmental pollution and harmful effects to the environment.</p> <p>2.26 Carry out all responsibilities related to the quality management systems implemented at the facility.</p> <p>2.27 Carry out all other duties assigned by managers and hotel management not specified in the job description.</p> <h4>Qualifications</h4> <ul> <li>Education: At least a high school or equivalent diploma.</li> <li>Experience: Extensive practical and managerial experience related to the processes in the respective department (at least 3 years).</li> <li>Foreign language: At least intermediate level English.</li> <li>Courses and trainings: Prior attendance in courses and seminars in the related field.</li> <li>Computer literacy: Basic computer applications.</li> <li>Skills: Has excellent command of all products and cooking techniques in the related field and is responsible for business development. Has advanced knowledge of the other kitchen sections and processes. Has knowledge of local or international cuisine.</li> </ul></p><p></p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Company Description<br><br><p><strong>Join</strong><strong>&nbsp;us at Accor,&nbsp;</strong><strong>where</strong><strong>&nbsp;life pulses&nbsp;</strong><strong>with</strong><strong>&nbsp;passion!</strong>​</p><br><p>As a&nbsp;pioneer&nbsp;in the art of&nbsp;responsible&nbsp;hospitality, the Accor Group&nbsp;gathers&nbsp;more&nbsp;than&nbsp;45 brands, 5,600&nbsp;hotels, 10,000 restaurants, and lifestyle destinations in 110 countries.&nbsp;While&nbsp;each&nbsp;brand has&nbsp;its&nbsp;own&nbsp;personality,&nbsp;where&nbsp;you&nbsp;will&nbsp;be&nbsp;able to&nbsp;truly&nbsp;find&nbsp;yourself,&nbsp;they&nbsp;all&nbsp;share&nbsp;a&nbsp;common&nbsp;ambition: to&nbsp;keep&nbsp;innovating&nbsp;and&nbsp;challenging&nbsp;the&nbsp;status-quo.​</p><br><p>By&nbsp;joining&nbsp;us,&nbsp;you&nbsp;will&nbsp;become&nbsp;a&nbsp;Heartist®,&nbsp;because&nbsp;hospitality&nbsp;is, first and&nbsp;foremost, a&nbsp;work&nbsp;of&nbsp;heart.​</p><br><p>You&nbsp;will&nbsp;join&nbsp;a&nbsp;caring&nbsp;environment&nbsp;and a team&nbsp;where&nbsp;you&nbsp;can&nbsp;be&nbsp;all&nbsp;you&nbsp;are. You&nbsp;will&nbsp;be&nbsp;in a&nbsp;supportive&nbsp;place to&nbsp;grow, to&nbsp;fulfil&nbsp;yourself, to&nbsp;discover&nbsp;other&nbsp;professions and to&nbsp;pursue&nbsp;career&nbsp;opportunities, in&nbsp;your&nbsp;hotel&nbsp;or in&nbsp;other&nbsp;hospitality&nbsp;environments, in&nbsp;your&nbsp;country or&nbsp;anywhere&nbsp;in the world!​</p><br><p>You&nbsp;will&nbsp;enjoy&nbsp;exclusive&nbsp;benefits,&nbsp;specific&nbsp;to the&nbsp;sector&nbsp;and&nbsp;beyond, as&nbsp;well&nbsp;as&nbsp;strong&nbsp;recognition for&nbsp;your&nbsp;daily&nbsp;commitment.​</p><br><p>Everything&nbsp;you&nbsp;will&nbsp;do&nbsp;with&nbsp;us,&nbsp;regardless&nbsp;of&nbsp;your&nbsp;profession,&nbsp;will&nbsp;offer&nbsp;a&nbsp;deep&nbsp;sense&nbsp;of&nbsp;meaning, to&nbsp;create&nbsp;lasting,&nbsp;memorable&nbsp;and&nbsp;impactful&nbsp;experiences&nbsp;for&nbsp;your&nbsp;customers,&nbsp;for&nbsp;your&nbsp;colleagues&nbsp;and for the&nbsp;planet.</p><br><p><strong>Hospitality</strong><strong>is</strong><strong>&nbsp;a&nbsp;</strong><strong>work</strong><strong>&nbsp;of&nbsp;</strong><strong>heart</strong><strong>,</strong>​<br><strong>Join</strong><strong>&nbsp;us and&nbsp;</strong><strong>become</strong><strong>&nbsp;a&nbsp;</strong><strong>Heartist</strong><strong>®.</strong></p><br><br>Job Description<br><br><ol><li><ol><li>Assist the Sous Chef in the full operation of all kitchen units.</li><li>Is responsible for the cost, quality, hygiene, taste, presentation of all types of food produced in or purchased by the facility and the customer satisfaction related to these.</li><li>Within kitchen hygiene rules chef who is working in the kitchen should have short and well cared hair, it is not allowed that man has a moustache or beard.</li><li>Identify the work methods and cooking standards and ensure that these are applied to ensure that food is prepared in a quality manner and that personnel work efficiently.</li><li>Work in a coordinated manner with all section chefs and instruct them as needed.</li><li>Personally control that the presentation and quality of food prepared for breakfast, lunch and dinner is in accordance with the standards.</li><li>Prepare the list of materials to be purchased, place their orders on the system and check the meat, fish and vegetables that are purchased.</li><li>Control the daily provision vouchers and accelerate the circulation of slow-moving supplies.</li><li>Check the cooling systems of food storages and ensure that food is used according to the first in, first out principle.</li><li>Plan food production in accordance with the stages identified by the Executive Culinary Chef.</li><li>Control the current status of raw foods and provisions as well as the way that excess food is used, prevent food from spoiling, use excess food in an efficient manner, and control the portions of food.</li><li>Is responsible for preparing standard recipes for all foods produced in order to standardise the portions, taste and quality.</li><li>Continuously monitor that the personnel working in the department comply with personal hygiene rules.</li><li>Ensure that the records needed for the food safety system are kept regularly.</li><li>Check all of the storage houses at the beginning of work and ensure that they are orderly, deliver old products to production, and make sure that the remaining food is made use of.</li><li>Check the menu and inform and warn personnel of any missing or problematic products so that the same situation does not re-occur.</li><li>Monitor the performance of personnel and report personnel that do not work efficiently to the Executive Sous Chef.</li><li>Organise the personnel’s weekly schedule. Control the monthly timecards and submit to the Executive Culinary Chef for approval.</li><li>Identify the training needs of kitchen personnel and ensure that the necessary trainings are organised and delivered.</li><li>Deliver trainings to food production personnel about menu preparation, product recipes and food costs etc. (except for standard trainings such as the Food Safety System and ISO standards).</li><li>Predict that all activities and to be purchased all equipment and belongings may create disease for the environment, to join all activities which is organized to protect biological diversity and shares the responsibilities, shares the individual responsibilities in order to increase environment knowledge and to carry on necessary trainings. To provide minimum consumption currently used all stuffs and equipment (paper, printed out etc.).</li><li>Implement necessary warnings and departmental trainings in order to save energy inside the facility. &nbsp;</li><li>To implement his responsibilities in order to eliminate and collect waste in a proper way, reduce environmental pollution and harmful effects to the environment.</li><li>Carry out all responsibilities related to the quality management systems implemented at the facility.</li><li>Carry out all other duties assigned by managers and hotel management not specified in the job description.</li><li>Carry out all responsibilities related to Protection from pandemic disease &amp; action response implemented at the facilities</li></ol></li></ol><br>Qualifications<br><br><ul><li><strong>Education: </strong>At least a high school or vocational diploma.</li><li><strong>Experience: </strong>Extensive practical and managerial experience related to the processes in the respective department (at least 5 years).</li><li><strong>Foreign Language:</strong> At least intermediate level English.</li><li><strong>Courses and Training:</strong> Prior attendance in courses and seminars in the related field.</li><li><strong>Computer Literacy:</strong> Basic computer applications.</li><li><strong>Skills:</strong> Has excellent command of all products and cooking techniques in the related field and is responsible for business development. Has advanced knowledge of the other kitchen sections and processes. Has knowledge of local or international cuisine.</li></ul><br>Additional Information<br><br><p>2.23 Implement his responsibilities in order to eliminate and collect waste in a proper way,<br>reduce environmental pollution and harmful effects to the environment and lead to<br>staffs.<br>2.24 Provide carrying chemicals safely, carrying, storing and using in accordance with<br>laws, controlling reducing chemical dirtiness.<br>2.25 Carry out all responsibilities related to the quality management and food safety<br>management systems implemented at the facility.<br>2.26 Carry out all other duties assigned by managers and hotel management not specified<br>in the job description.</p><br> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Company Description<br><br><p>Join&nbsp;us at Accor,&nbsp;where&nbsp;life pulses&nbsp;with&nbsp;passion!​</p><br><p>As a&nbsp;pioneer&nbsp;in the art of&nbsp;responsible&nbsp;hospitality, the Accor Group&nbsp;gathers&nbsp;more&nbsp;than&nbsp;45 brands, 5,600&nbsp;hotels, 10,000 restaurants, and lifestyle destinations in 110 countries.&nbsp;While&nbsp;each&nbsp;brand has&nbsp;its&nbsp;own&nbsp;personality,&nbsp;where&nbsp;you&nbsp;will&nbsp;be&nbsp;able to&nbsp;truly&nbsp;find&nbsp;yourself,&nbsp;they&nbsp;all&nbsp;share&nbsp;a&nbsp;common&nbsp;ambition: to&nbsp;keep&nbsp;innovating&nbsp;and&nbsp;challenging&nbsp;the&nbsp;status-quo.​</p><br><p>By&nbsp;joining&nbsp;us,&nbsp;you&nbsp;will&nbsp;become&nbsp;a&nbsp;Heartist®,&nbsp;because&nbsp;hospitality&nbsp;is, first and&nbsp;foremost, a&nbsp;work&nbsp;of&nbsp;heart.​</p><br><p>You&nbsp;will&nbsp;join&nbsp;a&nbsp;caring&nbsp;environment&nbsp;and a team&nbsp;where&nbsp;you&nbsp;can&nbsp;be&nbsp;all&nbsp;you&nbsp;are. You&nbsp;will&nbsp;be&nbsp;in a&nbsp;supportive&nbsp;place to&nbsp;grow, to&nbsp;fulfil&nbsp;yourself, to&nbsp;discover&nbsp;other&nbsp;professions and to&nbsp;pursue&nbsp;career&nbsp;opportunities, in&nbsp;your&nbsp;hotel&nbsp;or in&nbsp;other&nbsp;hospitality&nbsp;environments, in&nbsp;your&nbsp;country or&nbsp;anywhere&nbsp;in the world!​</p><br><p>You&nbsp;will&nbsp;enjoy&nbsp;exclusive&nbsp;benefits,&nbsp;specific&nbsp;to the&nbsp;sector&nbsp;and&nbsp;beyond, as&nbsp;well&nbsp;as&nbsp;strong&nbsp;recognition for&nbsp;your&nbsp;daily&nbsp;commitment.​</p><br><p>Everything&nbsp;you&nbsp;will&nbsp;do&nbsp;with&nbsp;us,&nbsp;regardless&nbsp;of&nbsp;your&nbsp;profession,&nbsp;will&nbsp;offer&nbsp;a&nbsp;deep&nbsp;sense&nbsp;of&nbsp;meaning, to&nbsp;create&nbsp;lasting,&nbsp;memorable&nbsp;and&nbsp;impactful&nbsp;experiences&nbsp;for&nbsp;your&nbsp;customers,&nbsp;for&nbsp;your&nbsp;colleagues&nbsp;and for the&nbsp;planet.</p><br><p>Hospitality&nbsp;is&nbsp;a&nbsp;work&nbsp;of&nbsp;heart,​<br>Join&nbsp;us and&nbsp;become&nbsp;a&nbsp;Heartist®</p><br><br>Job Description<br><br><p>2.1 Maintains complete knowledge of and comply with all departmental policies/service.<br>2.2 Maintains complete knowledge of correct maintenance and use of equipment. Uses equipment only as Intended.<br>2.3 Anticipates guests’ needs, responds promptly and acknowledges all guests, though busy and at any time of the day.<br>2.4 Maintains positive guest relations at all times.<br>2.5 Resolves guest complaints, ensuring guest satisfaction.<br>2.6 Monitors and maintains cleanliness, sanitations and organizations of assigned work areas.<br>2.7 Maintains complete knowledge of:</p><br><p>1) All hotel facilities/services, hours of operation.<br>2) All guest room layouts, bed types, décor, appointments, and locations.<br>3) Room availability for any given day.<br>4) Restricted dates, rates and room types.<br>5) All room rates, packages and promotions.<br>6) Specific arrangements between hotel and travel agencies, corporate reservations center.<br>7) Entertainment/special events scheduled in the hotel.<br>8) Accesses all functions of the computer system.<br>9) Evaluates the staffing requirements and prepares work schedules weekly, adhering to budget goals.<br>2.8 Ensures that the Reservation lines are attended at all times during scheduled hours and that sufficient staffing is present to meet the daily business demands.<br>2.9 Documents any late or absent employees; maintains accurate and current employee records.<br>2.10 Schedules and assigns employees’ breaks.<br>2.11 Communicates anticipated business demands daily with each employee (arrivals/departures, group functions, guest requests, etc.).<br>2.12 Legibly updates information board.</p><br><p>2.13 Ensures that employees are knowledgeable about hotel services, features and amenities.<br>2.14 Prepares and communicates assignments to the employees. Assigns additional tasks as they arise.<br>2.15 Responds to incoming calls.<br>2.16 Accesses and ensures that Reservation Agents properly access all functions of Reservations system.<br>2.17 Monitors and ensures that Reservations employees perform their job functions according to the hotel's standards.<br>2.18 Monitors and ensures that all reservations (including manual) are put into the system.<br>2.19 Monitors reservations requested by fax, telex and mail.<br>2.20 Ensures guest history accounts are kept current.<br>2.21 Ensures advance deposits, refunds of such and confirmation of both are processed.2.26 Ensures that group room blocks are released to general inventory after group's cut-off date or cancellation.<br>2.27 Ensures that rooming lists are put into the system.<br>2.28 Pre-block group rooms where special requests are made.<br>2.29 Assists Reservations staff whenever necessary in performing all job functions.<br>2.30 Conducts a week formal training program on the required job functions with criterion expected, department orientation with new hires, and ongoing training with existing employees.<br>2.31 Works closely with other departments to effectively accommodate guests' special requests and amenities.<br>2. 32 Communicates designated VIP reservations to the General Manager and department managers.<br>2.33 Works closely with the Front Desk Manager in determining the percentage for overbooking.<br>2.34 Reviews no-show reservations and process charges. Tracks group no- show reservations and distributes to Sales Department.<br>2.35 Compiles reports on no-show for future business forecasting.<br>2.36 Reviews master file activity report daily for accuracy of codes, rates and guest information.<br>2.37 Communicates room availability (particularly status changes on any date) to Reservations employees, Front Desk Manager and Corporate Reservations Center.<br>2.38 Reviews any reservations erroneously taken during restricted dates with individual responsible.<br>2.39 Reviews previous night's occupancy report and track for forecasting future business patterns.<br>2.40 Monitors wait list and determines priority of guests to be contacted for room availability.2.41 Creates Travel Agent Master in computer.<br>2.42 Reviews Travel Agency Commission Report daily for accuracy; resolves any discrepancies.<br>2.43 Monitors system problems, maintains log of such and coordinates corrections with the service company representative.<br>2.44 Prepares work orders for maintenance repairs and distributes them to Engineering.<br>2.45 Maintains supply levels and legibly document needs on a requisition.<br>2.46 Organizes and sets up office files on designated reference or resource information; keeps filing up-to date.<br>2.47 Prepares and distributes weekly/monthly/annual forecasts.<br>2.48 Prepares and submits daily/weekly payroll records.<br>2.49 Ensures that all pertinent information is documented in the log book daily.<br>2.50 Conducts performance appraisals of designated staff annually.2.51 Attends designated meetings.<br>2.52 Reviews status of assignments and any follow-up action with on-coming Supervisor.<br>2.53 To predict that all activities and to be purchased all equipment and belongings may create disease for the environment, to join all activities which is organized to protect biological diversity and shares the responsibilities, shares the individual responsibilities in order to increase environment knowledge and to carry on necessary trainings. To provide minimum consumption currently used all stuffs and equipment (paper, printed out etc.).<br>2.54 To implement necessary warnings and departmental trainings in order to save energy inside the facility. To carry on implementing decisions which were taken for saving energy. To predict effects of environment and efficiency of energy on purchased equipment.<br>2.55 To implement his responsibilities in order to eliminate and collect waste in a proper way, reduce environmental pollution and harmful effects to the environment.<br>2.56 Carry out instructions given by the management team and head office.<br>2.57 Carry out all responsibilities related to the quality management and food safety management systems implemented at the facility.<br>2.22 Monitors group reservation activity daily and communicates status with Sales Department. Follows up on tentative sales bookings with respective Sales Manager to update status.<br>2.23 Ensures group files are accurate and kept current.<br>2.24 Ensures that group requirements are entered from the sales booking sheet.<br>2.25 Processes change forms received from Sales after checking availability; resolves any discrepancies.</p><br><br>Qualifications<br><br><p> Education High school graduate or equivalent vocational training certificate, some college.<br> Experience: one year’s experience as a Reservations Agent, preferably a style hotel.<br> Foreign Language: Fluency in English both verbal and non-verbal.<br> Courses and Training Ability to input and access information in the property management system/computers.<br> Computer Literacy Compute basic arithmetic.<br> Skills Familiarity with yield management and forecasting. Ability to perform job functions with attention to details, speed and accuracy. Ability to prioritize and organize, be a clear thinker, and calm. Ability to resolve problems using good judgment, follow directions thoroughly, understand guest’s service needs, work cohesively with co-workers as part of a team.</p><br><br>Additional Information<br><br><p>2.1 Assist the Executive Culinary Chef in the full operation of all kitchen units.<br>2.2 Is responsible for the cost, quality, hygiene, taste, presentation of all types of food produced in or purchased by the facility and the customer satisfaction related to these.<br>2.3 Within kitchen hygiene rules chef who is working in the kitchen should have short and well cared hair, it is not allowed that man has a moustache or beard.<br>2.4 Identify the work methods and cooking standards and ensure that these are applied to ensure that food is prepared in a quality manner and that personnel work efficiently.<br>2.5 Work in a coordinated manner with all section chefs and instruct them as needed.<br>2.6 Personally control that the presentation and quality of food prepared for breakfast, lunch and dinner is in accordance with the standards.2.7 Prepare the list of materials to be purchased, place their orders on the system and check the meat, fish and vegetables that are purchased.<br>2.8 Control the daily provision vouchers and accelerate the circulation of slow-moving supplies.<br>2.9 Check the cooling systems of food storages and ensure that food is used according to the first in, first out principle.<br>2.10 Plan food production in accordance with the stages identified by the Executive Culinary Chef.<br>2.11 Control the current status of raw foods and provisions as well as the way that excess food is used, prevent food from spoiling, use excess food in an efficient manner, and control the portions of food.<br>2.12 Is responsible for preparing standard recipes for all foods produced in order to standardise the portions, taste and quality.<br>2.13 Continuously monitor that the personnel working in the department comply with personal hygiene rules.<br>2.14 Ensure that the records needed for the food safety system are kept regularly.<br>2.15 Check all of the storage houses at the beginning of work and ensure that they are orderly, deliver old products to production, and make sure that the remaining food is made use of.<br>2.16 Check the menu and inform and warn personnel of any missing or problematic products so that the same situation does not re-occur.<br>2.17 Monitor the performance of personnel and report personnel that do not work efficiently to the Executive Culinary Chef.<br>2.18 Organise the personnel’s weekly schedule. Control the monthly timecards and submit to the Executive Chef for approval.2.19 Identify the training needs of kitchen personnel and ensure that the necessary trainings are organised and delivered.<br>2.20 Deliver trainings to food production personnel about menu preparation, product recipes and food costs etc. (except for standard trainings such as the Food Safety System and ISO standards).<br>2.21 To predict that all activities and to be purchased all equipment and belongings may create disease for the environment, to join all activities which is organized to protect biological diversity and shares the responsibilities, shares the individual responsibilities in order to increase environment knowledge and to carry on necessary trainings. To provide minimum consumption currently used all stuffs and equipment (paper, printed out etc.).<br>2.22 To implement necessary warnings and departmental trainings in order to save energy inside the facility.2.23 To implement his responsibilities in order to eliminate and collect waste in a proper way, reduce environmental pollution and harmful effects to the environment and lead to staffs.<br>2.24 To provide carrying chemicals safely, carrying, storing and using in accordance with laws, controlling reducing chemical dirtiness.<br>2.25 Carry out all responsibilities related to the quality management and food safety management systems implemented at the facility.<br>2.26 Carry out all other duties assigned by managers and hotel management not specified in the job description.</p><br> </div>