Job Vacancies at Movenpick Hotels & Resorts

We are currently seeking Steward to join our Kitchen team. 

Day to day responsibilities for this position will include:

• Ensuring there is an adequate supply of crockery for the food & beverage outlets 
• Ensuring equipment in use is in good condition and maintained accordingly
• Performing surface and deep cleans as scheduled
• Ensuring chemicals are used appropriately to achieve the desired level of cleanness

Qualifications

• Our new Steward will possess exceptional attention to detail, excellent personal grooming and presentation and strong communication skills.  
• The ability and flexibility to work various rostered shifts.
• Previous experience in a busy hotel would be an advantage

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Qualifications

• To plan, prepare and execute all food services standards in all areas of the kitchen.

Key Responsibilities:

• To provide food/service to a consistently high standard, including assisting senior chefs with functions in other different areas throughout the business. 
• To liaise with key people in the team in order to plan for the provision of food in all kitchen areas
• To ensure smooth running of daily operations which include ensuring no disruption to the pre-agreed menu offer. 
• Responsible for managing stock levels of that specific area including ordering when required as well as waste control. 
• Ensure the presentation of the food is consistent with the standards set by senior chefs. 
• To comply with all legal requirements with particular reference to (but not exclusively) fire regulations, security, license requirements and any Local Authority or Client stipulations.
• To ensure all Health, Hygiene and Safety requirements are being adhered to 
• As described in the Searcy Health & Safety Policy, including best practices to ensure personal hygiene at all times. 
• Demonstrate Personal Development.
• Any other reasonable request by the Senior Management.

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Job Description

• Under the direction of the Demi Chef  Main, the Commis is responsible for the preparation and storage of menu items, in accordance with established procedures for preparation and quality standards for taste, presentation and hygiene standards of the hotel.       
• Is responsible to prepare a consistent, high-quality food product, ensure courteous, professional, efficient and flexible service and Hotels operational standards.
• Is responsible to prepare special meals or substitute items, regulate the temperature of ovens, broilers, grills, and roasters etc. Pull food from freezer storage to thaw in the refrigerator and ensure proper portion, arrangement, and food garnish.
• Is able to manage a section independently and take ownership of a shift.
• Innovates and is guest centric especially for long stayer guests offering them variety and personalized solutions.

Key Deliverables and Responsibilities:

Planning & Organizing:

• At the start of the shift, checks all gauges, timers and knobs of machines to ensure all are functioning properly.
• Reviews special prep instructions and participates in the mise-en-place for said items.
• Prepares and cooks food according to recipes, quality standards, presentation standards, and food preparation checklist.
• Follows the cleaning schedules for the kitchen and clean the section and other areas as directed.
• Prepares menu items in accordance with established recipe cards and methods.

Operations:

• Checks all menu items prior to dispatch to ensure that these comply with established standards.
• Personally checks on food taste regularly and ensures consistency and guest likes and choices.
• Prepares mise-en-place as advised by superior while minimizing spoilage, wastage and exercises the portion control.
• Follows cost control procedures, prepares reports for wastage and spoilages.
• Is expected to comply with the conditions of the food hygiene policies.
• Assists in accepting store and direct deliveries of raw material.
• Ensure the proper sanitation and cleanliness of surfaces and storage containers.
• Inspects work area, utensils and tools to ensure that these are clean at the beginning of each shift.
• Follows all procedures set for the closing and opening of a shift or a section.

Qualifications

• Your experience and skills include
• Able to work in a high-pressure environment
• Service focused personality is essential
• Excellent interpersonal and communication skills; a team player
• Add diplomas/certifications required if needed

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Job Description

• Accountable for the quality, consistency, and production of the food.
• Exhibits culinary talents by personally performing tasks while leading the staff
• Develops and trains the team to improve results.
• Supervises restaurant kitchen shift operations and ensures standards and procedures are followed.
• Setting and ensuring culinary standards and responsibilities are met.
• Recognizes quality products, presentations, and flavors.
• To ensure that the assigned kitchen is managed efficiently according to the established concept statement.
• To assign responsibilities to subordinates, implementing the multi-tasking principle.
• To check subordinates’ performance periodically.
• To be a hands-on manager and always present in the operation, especially during busy periods.
• To implement flexible scheduling based on business patterns.
• To establish and strictly adhere to the par stocks for all operating equipment, supplies, and inventory items, and to ensure that the outlet is adequately equipped.
• To conduct monthly inventory checks on all operating equipment and supplies.
• To control the requisitioning, storage, and careful use of all operating equipment and supplies.
• To conduct daily pre-shift briefings to employees on preparation, service, and menu.
• To liaise with the Food & Beverage department on daily operations and quality control.
• To handle guest inquiries in a courteous and efficient manner and report guest complaints or problems to supervisors if no immediate solution can be found and assure follow-up with guests.
• To be demanding and critical when it comes to operational standards.
• To always ensure and enforce the respect of the HACCP manual.
• To report immediately any HACCP-related issue to the Executive Chef and Sous Chef.
• To ensure that the Kitchen is kept clean and organized, both at the front as well as the back of the house.
• To liaise and organize with assigned Stewards and the chefs that the established cleaning schedules strictly adhere to.

Qualifications

• Diploma in Hospitality & Catering
• Diploma in Professional Cookery
• Basic Hospitality or Catering training
• Basic Food Hygiene, HACCP certification is an added advantage
• Previous experience in a similar capacity is preferred; or in a Supervisory role for at least 4 years

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Job Description

• Executive Housekeeper will be responsible for the strategic initiatives of the Housekeeping Department tied to business expansion, growth, and the necessary cultural evolution to support both.
• Ensure the smooth running of the housekeeping department, where all aspects of the guest experience are delivered to the highest levels, ensuring both property and company standards are attained and adhered to.
• Working proactively to maximize guest satisfaction, comfort and cleanliness, delivering a positive and responsive approach to enquiries and problem resolution.
• Develops and implements strategies where the housekeeping department metrics are identified, communicated and delivered where reports and tracking tools are effectively maintained in line with defined initiatives & targets.
• Effectively manages the life cycle of the team within the department, fostering a culture of growth, development and performance whilst reflecting and promoting the company culture and values.
• Prepares and is responsible for the departmental budget, ensuring that costs and departmental inventory is controlled and that target productivity and performance levels are attained.

Build and maintain effective working relationship with all key stakeholders and partners both internal and external ensuring all communications and activities are controlled and undertaken in a timely manner.

Qualifications

• Proven experience in a leadership role within the housekeeping department of a luxury hotel.
• Strong organizational and time-management skills.
• Excellent communication and interpersonal abilities.
• Knowledge of industry best practices and the latest trends in housekeeping.
• Ability to handle and resolve guest concerns and complaints effectively.
• Familiarity with hotel property management systems.
• Flexibility to work weekends, holidays, and evenings as needed.

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WHAT YOU WILL BE DOING:

You are at the heart of the hotel! As a Housekeeping Room Attendant, you will take ownership of guest rooms, ensuring that our guests are provided with a clean, comfortable space, and be a part of creating a memorable experience for them. You enjoy working in a team and accomplishing tasks that will make other’s feel cared for - and it just so happens you’ll be doing just that in an award-winning hotel.

• Properly cleaning and maintaining the assigned daily guest room credits to standard which includes: making beds, washing bathroom fixtures, shower walls, floors and mirrors, vacuuming, replacing towels, amenities and paper supplies,  maintaining cleanliness of entry doorways, dusting and wiping clean all furniture, artwork, windows, sills and air vents
• Taking ownership of guests’ privacy and belongings
• Taking initiative to add personalized experiences for your guests
• Providing warm and friendly service for both internal or external guests
• Actively participating in morning briefings
• Participating in any scheduled training and development programs
• Following all safety rules, emergency procedures and fire prevention regulations.
• Making rollaway beds as needed
• Reporting maintenance items
• Returning all lost and found articles to Risk Management
• Following all hotel and departmental policies and procedures and service standards
• Any other tasks that may be assigned.

Qualifications

YOUR EXPERIENCE AND SKILLS INCLUDE:

• Ability to anticipate and focus attention on guest needs, being professional and welcoming
• Detailed oriented and able to handle multiple tasks
• Highly responsible & reliable
• Excellent organizational and time management skills
• Ability to work cohesively with fellow colleagues as part of a team with minimum supervision
• Warm, caring and helpful