__vacancyopjusttionswidget.opt-Job Schedule__ 全职

__vacancyopjusttionswidget.opt-Job type__ 正式

__vacancyopjusttionswidget.opt-Brands__ PULLMAN

__vacancyopjusttionswidget.opt-Job Category__ 厨房

Company Description

"Why work for Accor?
We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.
By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/

Job Description

GENERAL PURPOSE:

To implement the Cleaning and re-stock of clean equipment of the outlet stewarding station assigned to ensure smooth functioning and that hygienic standards are maintained under the general guidance of the Stewarding Supervisor in accordance to the Hotel’s Policies and Procedures

MAIN RESPONSIBILITY

Operational:

To provide a courteous, professional, efficient and flexible service at all times, following the hotels Standards of Performance.
To perform all duties and tasks in the assigned Place of Work to the standard set. Please note that Master Task Lists are reviewed and changed on a regular basis reflecting change in trends, guest expectations and operating philosophies.
To be entirely flexible and adapt to rotate within the different sub-departments of the Food & Beverage Division or any other Department of the hotel as assigned and to perform all duties and tasks as per Master Task List for that Department.
To be fully conversant with all services and facilities offered by the hotel.
To perform and strictly adhere to the opening and closing procedures established for the Place of Work as assigned
To monitor and exercise careful use of operating supplies in order to reduce spoilage and wastage.
To clean all service cutlery, plate and utensil necessary for the station assigned according to prescribed Stewarding standards and procedures with emphasis on speed and accuracy
To clean and maintain equipment, tools, fixtures, washing area in station assigned
To clean and re-stocks service station
To clean and wash pots, pans and other kitchen utensils according to performance standards.
To empty rubbish bins according to scheduled garbage runs.
To have a thorough understanding and knowledge of all cleaning procedures, use of dishwashing machines and the type of chemicals to be used.
To be knowledgeable of all the equipment in the dish washing area, the proper handling and usage

To report to the supervisor or at the start of shift to receive necessary instructions for the shift, side duties assigned, station assignment
To collect requisitioned items from the storeroom, for cleaning supplies

To perform cleaning duties in the assigned section / outlet as per the established cleaning schedule
Capable of operating all stewarding equipment
To report all equipment breakages and abuse to his supervisor
To achieve maximum utilization of material, equipment with the writhe quantity of chemical.
To establish and maintain good relations with employees within the department and between other departments
To be flexible in supporting other colleague needs in other outlet, within Food & Beverage or amongst other department or sister properties based on the hotel priorities and anticipated business levels.
To clean areas of responsibility in a diligent and thorough manner in accordance to HACCP and safe hygiene practices
To be aware and has understanding of COSHH (Control of Substances Hazardous to Health) and uses the relevant safety equipment so as to avoid accidents.
To be aware of the importance of cleaning correctly to avoid cross contamination.
To handle guest and employee 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 responsible for the food hygiene and safety of the assigned section by ensuring that all equipments are working properly and are trained to work safely with it.
To adhere to the health, hygiene and safety regulations in the kitchen in accordance to Dubai Municipality rules & regulations in compliance with the HACCP policies and procedures, and is responsible to integrate them in the daily operation.

To be fully aware and conversant of Accor spirit, values and goals and is responsible to integrate them in the day to day operation.
To be fully aware and conversant of Accor environmental charter and is responsible to integrate them in the day to day operation.
To be fully aware and conversant of ISO 9001 & 14001 (for Ibis Hotel & Suite Novotel) policies and procedures and is responsible to integrate them in the day to day operation.

General

To understand and strictly adhere to the Rules & Regulations established in the Employees Handbook and the Hotel’s policy on Fire, Hygiene, Health and Safety.
To report for duty punctually wearing the correct uniform and name tag at all times.
To project at all times a positive and motivated attitude and exercise self control.
To provide a courteous and professional service at all times.
To maintain a high standard of personal appearance and hygiene at all times.
To ensure that the Place of Work and surrounding area is kept clean and organized at all times.
To maintain a good rapport and working relationship with staff in the outlet and all other departments.
To attend and contribute to all staff meetings Departmental and Hotel Training as scheduled and other related activities.
To fully support the Departmental Training Function in the Department assigned.
To respond to any changes in the Food & Beverage Department function as dictated by the industry, company and hotel.

To ensure high standard of communication within his department and with other department of both hotels.
To be familiar with the policies and procedures concerning fire, emergency evacuation, accidents, bomb threats, law and order situations.
To participate in providing and receiving constructive criticism concerning the Department and the Hotel as a whole, in order to improve efficiency, productivity and guest service.

Occasional Duties:

To assist in carrying out quarterly, bi-yearly, yearly inventory of operating equipment.
To undertake any reasonable tasks and secondary duties as assigned by the Stewarding Captain or Chief Steward

Qualifications

Your experience and skills include:
Organized and a great team player
Passionate about maintaining a clean and safe working environment
Understanding of food safety and hygiene

对于雅高集团来说，多元与包容意味着欢迎每一个人，并尊重他们的差异，我们仅根据素质和技能来优先提供就业和发展机会。我们的目标是提供有意义的就业机会，一个温暖和包容的文化，优秀的工作条件，并促进所有人的发展，包括残疾人士。

在申请时，请不要犹豫告诉我们您可能需要的任何特殊需求，以便我们考虑这些需求。

List #1

Stewarding Attendant