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Specific Duties and responsibilities:

1.1 Ensure maintenance of presentation and quality of food set by management of the Hotel

1.2 To keep proper kitchen storage procedures

1.3 Make carvings and sculptures according to event order

1.4 Set-up of all decorations for daily and special events

1.5 Liase with stewards to ensure cleanliness at all times

1.6 To ensure that the quality of food is consistent.

1.7 Maintaining sanitation and hygiene to hotel standards

1.8 Prepare requisitions for approval by Executive Chef

1.9 Any other duty requested by the Executive Chef and the Management

1.10 Avoid or minimise food wastage

1.11 Ensure that all mise-en-place is kept according to business volume

1.12 To keep all kitchen utensils and equipment’s are maintained in good condition

1.13 Ensure all equipment in area of responsibility is in working order and report all faults to supervisor or management

1.14 generally promote and ensure good inter-departmental relations.

1.15 To observe all Health & Safety and Fire procedures at all times.

1.16 To maintain the highest standards of personal hygiene at all times.

1.17 To ensure the proper use of all equipment and training kitchen staff in accordance with specifications.

1.18 To be aware of, and adhere to the various laws relating to food handling, storage, preparation, cooking and service.

1.19 To ensure that all energy is conserved, i.e. unnecessary lights are switched off, unnecessary equipment is switched off and unnecessary running of hot and cold water is minimised.

The Millennium Hotel Doha was inaugurated in January 2007. Located in an excellent neighborhood in the heart of the city's commercial and diplomatic hub & only 20 minutes away from Doha International Airport, and is thereby the ideal location for business and leisure travelers.

With its elegantly outstanding design that merges the modern architecture with the traditional, the Millennium Hotel Doha renders the warmth of the Arabian hospitality through its exclusive array of services and amenities within a stylish and intimate environment, ranging from its intriguingly new outlets, to its state-of-the-art technology business center, rooftop swimming pool, beauty spa and fitness center.

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Specific Duties and responsibilities:

1.1 Ensure maintenance of presentation and quality of food set by management of the Hotel

1.2 To keep proper kitchen storage procedures

1.3 Make carvings and sculptures according to event order

1.4 Set-up of all decorations for daily and special events

1.5 Liase with stewards to ensure cleanliness at all times

1.6 To ensure that the quality of food is consistent.

1.7 Maintaining sanitation and hygiene to hotel standards

1.8 Prepare requisitions for approval by Executive Chef

1.9 Any other duty requested by the Executive Chef and the Management

1.10 Avoid or minimise food wastage

1.11 Ensure that all mise-en-place is kept according to business volume

1.12 To keep all kitchen utensils and equipment’s are maintained in good condition

1.13 Ensure all equipment in area of responsibility is in working order and report all faults to supervisor or management

1.14 generally promote and ensure good inter-departmental relations.

1.15 To observe all Health & Safety and Fire procedures at all times.

1.16 To maintain the highest standards of personal hygiene at all times.

1.17 To ensure the proper use of all equipment and training kitchen staff in accordance with specifications.

1.18 To be aware of, and adhere to the various laws relating to food handling, storage, preparation, cooking and service.

1.19 To ensure that all energy is conserved, i.e. unnecessary lights are switched off, unnecessary equipment is switched off and unnecessary running of hot and cold water is minimised.

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DUTIES AND RESPONSIBILITIES

1.Checks the condition of vehicles at the beginning/end of shift and report any damage or needs of repair to the Transport Supervisor/Security.

2.Provide transportation to employees and hotel guests

3.Cleans/washes and polishes exterior/Interior of vehicles as scheduled.

4.Performs minor maintenance and repair work as follows:

•Changing of flat tires

•Adjusting fuel/gas mixture

•Ensuring adequate supply of engine oil.

5.Drives according to the rules and regulations of the local authorities

6.Ensures valid driving license is up-to-date

7.Complies with the Hotel’s health, safety and hygiene policy.

8.Delivers Mail etc., when so assigned.

9.Records details of trips, such as destination, mileage and passengers in Log book.

10.Sign in/out when collecting handling over vehicles keys to/from security.

11.Notify and prepares accident reports with the assistance of transport supervisor in case of accident

12.Consistently provides and maintains the highest standard of guest care and service.

13.Maintains a high standards of personal hygiene and grooming at all times

14.Ensures that uniform is well pressed and in a good state of repair and ensure that name badge is worn at all times

15.Familiarizes with transport departmental service performance & production standards and be able to demonstrate their application consistently

16.Provide information of all hotel facilities to guests and be able to answer guest questions in a quick, polite and helpful manner

17.Handles any guest complaints or problems promptly and to ensure that all resolved/unresolved incidents are reported to the Transport Supervisor

18.Adheres at all times to all company, hotel and statutory rules, regulations and policies

19.Acts on your responsibilities for health and safety at work

20.Demonstrates a working knowledge of fire prevention and to follow the hotel evacuation plan on hearing the alarm

21.Provide security to guest staff & hotel property/welfare and to report suspicious circumstances to the Transport Supervisor

22.Maintains departmental area in a safe, hygienic and presentable state at all times and to report any damage to furniture, fittings and equipment to Transport Supervisor.

23.Co-operates and communicates with your colleague’s supervisor and management to ensure effective departmental team work and high morale

24.Attends any meetings, training sessions or courses that may be beneficial to you and your department as request by the training department.

25.Follows all procedures set up for the protection of the environment within the hotel and grounds.

26.Performs related duties and special projects as assigned by the management

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Candidates must possess the following criteria:

• Secondary School

• 2-3 years Apprenticeship or Culinary College Training

• 3-4 years in Demi Chef de Partie position in 4 or 5* Hotels

• Creative in Food Presentation

• Knowledge in all Areas of Cold and Hot Food Production

• Conducting Training

• Deputizing Sous Chef during Absence

• Food Hygiene Certificate

• Able to write Recipes and Costings

• Good Communication in English (written & spoken)

• Able to work with multi-nationals and cultures

• Enjoying Flexible Shifts

• Open for New Ideas