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  Job Position Job Category Posted On Action
 Receptionist Hospitality / Travel 11/16/2017 [ APPLY NOW ]
logo_14.gif PEARL RESIDENCE HOTEL APARTMENTS, DUBAI, U.A.E.
United Arab Emirates
REF NO: HS-0282
 
Education :  Higher Secondary
Experience :  1 - 5 Years
Responsibilities :  
1. Meeting and greeting clients
2. Booking meetings
3. Arranging couriers
4. Keeping the reception area tidy
5. Answering and forwarding phone calls
6. Screening phone calls
7. Sorting and distributing post


Description :  
1. Correspondence, handling files, handling visitors. and handling telephones.
2. Presentable Female candidates with good communication skills.
3. Handling the visitors, maintaining office records and handling telephones.


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 Director Hospitality / Travel 11/16/2017 [ APPLY NOW ]
logo_3310.gif CITY OF DREAMS
Macau
REF NO: HS-0289
 
Education :  Bachelors Degree
Experience :  5 - 10 Years

Skills :  
- Minimum of 5 years in a Management role, preferably in a five star organization with exposure to high volume covers
- Minimum Certificate in Hospitality of Business Management
- Preferably a degree in Hospitality Business Management
- Job Food & Beverage - Administration
- Primary Location: Macau SAR
Organization City of Dreams
- Good command of English and Chinese
Responsibilities :  
- Assisting the outlets with developing and submitting multiple outlet budget requirements
- Provide leadership to the outlet managers by guiding and motivating them in achieving annual business plans and KPOs
- In conjunction with the outlet managers, implementing of new product and new product lines
Guiding and assisting the outlet managers with the on-going financial performance of the F & B outlets
- Coordination of marketing strategies that target revenue growth
- Ensure the outlet managers conform with relevant legislation and regulations including HACCP, occupational health and safety and RSA requirements
- Assisting the outlets with the coordination of their training plans
- Guiding the outlet managers to remain focused on exceeding quantity and quality goals
Encourage team participation in all continuous improvement activities/strategies in F & B
- Support the VP, F & B regarding the development of succession planning initiatives
- Ensure the outlet managers follow up in all situations of customer feedback
- Ensure the outlet managers disseminate customer feedback to all levels of employees
- In conjunction with the outlet managers, constantly monitor and evaluate the quality of service and product in the business unit
- Create and foster a team culture that supports the companys Vision and Values

Description :  


The Director, F & B Crown Tower is responsible for the overall operation of the F & B business unit assigned. This role, (in conjunction with the outlets management) plans, directs and coordinates a strategic approach in providing the outlets with the necessary assistance to achieve the annual EBDAIT. This position also ensures that the outlets in the business unit are managed as successful independent profit centers ensuring maximum guest satisfaction consistent with the Divisions standard.


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 Business Development Associate Hospitality / Travel 11/16/2017 [ APPLY NOW ]
logo.gif EF GULF
United Arab Emirates
REF NO: HS-0290
 
Education :  Bachelors Degree
Experience :  1 - 5 Years

Skills :  
- Fluent in English and Arabic
- Computer Literate (Microsoft Office Package)
- Knowledgeable in SAGE and ACT
Responsibilities :  
- To procure new accounts for the company
- To maintain existing accounts of the company
- To answer client queries
- To provide more input to the development of business for the company

Description :  
A leading Hotel Supplies Company based in Dubai has an opening for the position of Business Development Associate.



1. Fluent in English and Arabic
2. Has previous experience as Sales Executive.
3. Has good communication skills
4. Must have a background on Professional floral arrangement
5. Knowledgeable in Microsoft Office
6. Capable of clearly demonstrating a proven track record of developing new accounts.
7. Work is guided by some principles like honesty, loyalty, commitment, quality, respect and goals oriented.
8. Friendly person with humor who brings expertise and passion to the sales team and objectives.
This position offers excellent career opportunities.


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 Logistics Coordinator Hospitality / Travel 11/16/2017 [ APPLY NOW ]
logo.gif EF GULF
United Arab Emirates
REF NO: HS-0291
 
Education :  Bachelors Degree
Experience :  1 - 5 Years

Skills :  
- Strong communication, analytical and logical skills
- Communicate effectively with individuals at all levels and working as part of a team
- Basic accounting knowledge for quotes, delivery notes and LPOs.
Responsibilities :  
- Sound educational background and knowledge of the logistics industry.
- Forward thinking having great attention to detail
- Independent, self motivated and able to work under pressure
- Strong organizational, administrative and service skills
- Excellent PC skills and working knowledge of MS office package

Description :  
A leading Hotel Supplies Company based in Dubai has an opening for the position of Logistics Coordinator. This position offers excellent career opportunities.

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 Chef Hospitality / Travel 11/16/2017 [ APPLY NOW ]
logo_3870.gif ELITE INTERNATIONAL LIMITED
United Arab Emirates
REF NO: HS-0341
 
Education :  Higher Secondary
Experience :  1 - 5 Years

Description :  Our Prestigious 5 star cruise line is currently looking for Chefs at all levels to join their team onboard their vessels positions vary from Demi Chef de Partie to Head Chef.

THESE VACANCIES ARE ON BOARD A CRUISE LINE AND NOT BASED IN DUBAI.

Job Summary:

Performs basic cooking functions within all galleys onboard.
Buffet preparation.
Plate presentation in banquet and a la carte style.

Specific Duties:

Understanding the menu content including recipes and food presentation guidelines.
Participating in food preparation during meal hours.
Carrying out the correct handling of food, storage, cleaning and personal hygiene procedures.
Setting-up of breakfast, lunch and dinner service lines.
Food finishing and garnishing.

Job Requirements:

Knowledge of basic preparation, presentation and preservation of food.
Basic knowledge of Public Health and Sanitation regulations.
Formal certificate in food management from a recognised international culinary institution.
Basic command of English language.
Ability to train and motivate subordinates.
Ability to organize and complete work in accordance to deadlines

Salary Details:

You will receive your monthly salary onboard in cash and the salary is tax free. Working onboard a cruise line means that no tax will be deducted from your wages and you will not pay national insurance either. This is your responsibility to report to your local tax office. Please contact your local office for further guidance.

If you have what it takes and you are available for a new challenge, please submit your CV at your earliest convenience.

Please note that Elite International will contact shortlisted candidates only.



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 Chef De Partie Hospitality / Travel 11/16/2017 [ APPLY NOW ]
logo_3870.gif ELITE INTERNATIONAL LIMITED
United Arab Emirates
REF NO: HS-0342
 
Education :  Higher Secondary
Experience :  1 - 5 Years

Description :  Our Prestigious 5 star cruise line is currently looking for a Chef de Partie to join their team onboard their vessels.

Job Summary

Performs basic working functions within galleys and presentation/set-up of buffets. Maintains the lines high culinary standard.

Position supervised: Demi Chef de Partie (DCDP) and Commis de Cuisine (Commis).

Essential Functions

Ensure that each DCDP and Commis understands his/her portion of the menu, including the recipes and presentation, which are required.

Active participation on food preparation and presentation.
Maintain USPH/UKPH standard, which includes follow up of proper food handling, storage, cleaning and personal hygiene procedures.
Reports defective galley equipment to ensure that food production and food service is not interrupted.
Follows proper utilisation procedures of food leftovers and recycles them in the best possible and safest way.
Maintains timely preparation, final cooking and garnishing of menu items, including buffet preparation.
Maintains pertinent Environmental Compliance Plan (ECP) and Safety Management System (SMS).

Secondary Functions:

Ensure that yield and portion control measurements are followed as per company standards.
Setting-up of breakfast, luncheon, and dinner service lines and to ensure that menu items are re-supplied as necessary.
Ensures that waste control, low grocery breakage and garbage separation is followed.

Job Requirements:

Knowledge of basic food preparation, presentation and preservation
To be knowledgeable of the USPH and other international Public Health rules and regulations by participating in the company's Basic Food Hygiene course every 2 years and achieving a minimum of 80% pass.
Formal degree in food management from a recognised International culinary institution
Proof of continuing education translated in certificates or letter of participation in specialised courses
Basic command of English language
Ability to train and motivate subordinates
Ability to innovate and foster creativity
Ability to organise and complete work in accordance to deadlines

If you have what it takes and you are available for a new challenge, please submit your CV at your earliest convenience.

Please note that Elite International will contact shortlisted candidates only.

THIS JOB IS NOT IN DUBAI, IT IS BASED ONBOARD A CRUISE SHIP.

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 Chef De Cuisine Hospitality / Travel 11/16/2017 [ APPLY NOW ]
logo_3870.gif ELITE INTERNATIONAL LIMITED
United Arab Emirates
REF NO: HS-0343
 
Education :  Higher Secondary
Experience :  1 - 5 Years

Description :  Job Summary

Our prestigious 5 star Cruise Line is currently looking for a Chef de Cuisine to manage food preparation in the Cafes/Restaurants onboard to ensure that the lines high culinary standard of cuisine is maintained within the budgetary limitation established as company policy. Assists the Executive Chef in his duties.

Essential Functions

Fully responsible for food operation in the designated Restaurants/Cafes
Assist to strive food cost targets and savings for the entire operation as determined by the company's budget.
Assist to maintain the company standards for food service and to achieve the yearly goal for the galley scores in the guest comment cards.
Assist that all standard operation procedures are in place, adhered to and being followed throughout the ship.
Ensures that all pertinent Environmental Compliance Plan (ECP) and Safety Management System (SMS) and Public Health (US/UKPH) standards are being upheld.
Evaluate assigned galley staff as per Seabourn personnel policy.
Actively involved in yield and portion control in conjunction with Executive Chef.
Control that the company’s food program and ensure that the menu cycles are in place and followed according operating procedures and policies.

Secondary Functions

Maintain a visible profile by visiting the designated restaurants after service to receive guest feedback about cuisine.
Assist in training sessions for galley staff that is involved in food preparation.
Oversee the care, treatment and training on galley equipment.
Control inventory and maintenance records of durable (non-food) items.
Control galley traffic to keep unauthorised personnel out of the area.
Perform comment card meetings with Executive Chef de Cuisine.
Ensure that waste control is in place, grocery breakage minimised and garbage separation followed.
Make sure that uniform and personal hygiene guidelines are followed according company standards.
Control overtime sheets of all entitled personnel. At the same time to ensure that overtime is kept to a minimum level.
Make sure that wait staff understands all dishes prepared for lunch and dinner. Menu briefings to be maintained in accordance with RM/ARM.
Ensures that all galley outlets are requisitioning products from stores as needed in accordance to the controls that are in place.
Maintain log sheet of all liquors and wines for food preparation in galley.
Assist loading on the pier that all-perishable food items are of highest quality before bringing on board.
Actively involved to turnover stock when it comes to slow moving items in Provision.
Maintain physical spot checks in all fresh produce fridges in Provision.

Job Requirements

Thorough knowledge of cruise ship catering operation
Thorough knowledge of food preparation, presentation and preservation procedures
Thorough knowledge of Public Health and Sanitation's regulations and procedures
Effective planner, problem solver and ability of successful implementations.
Formal degree in food management from a recognised International culinary institution
Proof of continuing education translated in certificates or letter of participation in specialized courses
Strong command of the English language combined with writing skills
Ability to execute and follow up on food promotions and other activities that will increase guest cruising experience
Ability to train and motivate a team.
Ability to conduct cooking demonstrations on front of guests and crew.
Ability to innovate and foster creativity
Ability to co-ordinate and implement work schedules according to business levels
Ability to organize and complete work in accordance to deadlines
PC knowledge of: Crunch Time and Windows 2000.
Fluent in interpreting and implementing company work rules
To be knowledgeable of the USPH and other international Public Health rules and regulations by participating in the company's Basic Food Hygiene course every 2 years and achieving a minimum of 80% pass.

Salary Details

You will receive your monthly salary onboard in cash and this is tax free. Working onboard a cruise line means that no tax will be deducted from your wages and you will not pay National Insurance either. This is your responsibility to report to your local Tax office. Please contact your local office for further guidance.

If you have what it takes and you are available for a new challenge, please submit your CV at your earliest convenience.

Please note that Elite International will contact shortlisted candidates only.

THIS JOB IS NOT IN DUBAI, IT IS ONBOARD A CRUISE SHIP

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 Executive Chef Hospitality / Travel 11/16/2017 [ APPLY NOW ]
logo_3870.gif ELITE INTERNATIONAL LIMITED
United Arab Emirates
REF NO: HS-0344
 
Education :  Higher Secondary
Experience :  1 - 5 Years

Description :  Job Summary

Management of all shipboard food preparation to ensure that the lines high culinary standard of cuisine is maintained within the budgetary limitation established as company policy. Supervises the Executive Sous Chef in all aspects of food preparation. Overall in charge of performance and training for all cooks and utilities.

Essential Functions

Strives to meet food cost targets and savings for the entire operation as determined by the company's budget.
Responsible for maintaining the company standards for food service and for achieving the yearly goal for the galley scores in the guest comment cards.
To maintain a high and visible profile on the day to day operations by being on the floor during peak service hours and checking every outlet at least once every day.
Oversees that all standard operating procedures are in place, adhered to and being followed throughout the ship. Ensures that new standard operating procedures are implemented and followed as per company instructions.
Ensures that all pertinent Environmental Compliance Plan (ECP) and Safety Management System (SMS) and Public Health (US/UKPH) standards are being upheld.
Develops and implements cleaning schedules for all galley outlets. Oversees and follows up on their execution.
Responsible for the training and education of all those involved in food service on board.
Responsible for maintaining Art Culinaire and Guest Chef program which is determined by the company.
Supervise crew menu cycle to make sure that sufficient and well-balanced food is prepared.
Actively involved in yield and portion control in conjunction with Controller.
Ensures that all food orders are placed in accordance with Provision Master and Hotel Manger. Consumption history and storing schedules brought into consideration.

Secondary Functions

Organise comment card meetings with CDC's for all cooks, which should be held no later than the third day of the following cruise.
Contact guests personally if food complaints or dietary special orders need be discussed. Share response and comments with onboard management.
Responsible for the proper use and maintenance of all galley equipment. To make sure that all repairs are reported immediately in an AVO system.
Ensure that grocery breakage is kept to a minimum in galley and scullery.
Ensure that uniform and personal hygiene policies are followed according company guidelines.
Maintains and oversees the vacation schedule for the department, in close consultation with Hotel Manager.
Keep overtime track of all entitled personnel in his responsible area.
Assist in setting up the cruise layout with Hotel Manager which includes theme events, speciality meals, buffets, etc.
Ensure that wait staff understands all dishes prepared in the galley and daily lunch and dinner menu briefings maintained by CDC or RM/ARM.
Ensures that the company's food program and basic menu cycles are in place and followed according operating procedures and policies.
If the company's basic menu cycle requires changes to make sure that, all substituted food items are replaced with seasonal, healthy and well-balanced food items.
Ensure that all menus are sent to the Hotel Manager on a daily basis for proof reading before printing.
Establish proper communication with the Provision Master, Hotel Manager to assure that all items on the menu are available.
Institutes proper flow of communication that allows wait staff and other personnel to know what items are temporarily out of stock and when they are due back on board.
Ensures that all outlets are requisitioning products from stores as needed and in accordance to the controls that are in place.
Supervise requisitions for supplies of CON/DUR in accordance with Hotel Manager and Provision Master.
Responsible for the requisitioning of all liquors and wines for food preparation in galleys.
Responsible that all-perishable food items going through a quality check on the pier before bringing on board. Not accepted items have to be reported to the Provision Master.
Request slow moving item list by the Provision Master twice a month. Chefs du Cuisine should be actively involved in stock turnover.
Maintain physical spot checks in all fridges and freezers in Provision once every three days.

Job Requirements

Thorough knowledge of cruise ship catering operation
Thorough knowledge of food preparation, presentation and preservation procedures
Thorough knowledge of menu construction/engineering
Thorough knowledge of Public Health and Sanitation's regulations and procedures
Effective planner, problem solver and the ability of successful implementations
Formal degree in food management from a recognised International culinary institution
Proof of continuing education translated in certificates or letter of participation in specialized courses
Strong command of the English and any additional language (preferable German and French) combined with good verbal and written skills
Ability to build a strong team focused on cost efficiency and exceeding guest expectations
Ability to plan, execute and follow up on food promotions and other activities that will increase guests cruising experience
Ability to train and motivate a team
Ability to conduct cooking demonstrations on front of guests
Ability to innovate and foster creativity
Ability to plan, co-ordinate and implement work schedules according to business levels
Ability to understand, analyze and interpret financial results
Ability to organize and complete work in accordance to deadlines
PC knowledge of: Crunch Time and Windows 2000.
Fluent in interpreting and implementing company rules and regulations
To be knowledgeable of the USPH and other international Public Health rules and regulations by participating in the USPH course in Miami and get a refreshment course every 5 years.

If you have what it takes and you are available for a new challenge, please submit your CV at your earliest convenience.

Please note that Elite International will contact shortlisted candidates only.

THIS JOB IS NOT IN DUBAI, IT IS ONBOARD A CRUISE SHIP

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 Sous Chef Hospitality / Travel 11/16/2017 [ APPLY NOW ]
logo_3870.gif ELITE INTERNATIONAL LIMITED
United Arab Emirates
REF NO: HS-0345
 
Education :  Higher Secondary
Experience :  1 - 5 Years

Description :  Job Summary

Management of all shipboard food preparation to ensure that the line's high culinary standard of cuisine is maintained within the budgetary limitation established as company policy. Assists the Executive Chef in his duties.

Position directly supervised: Chief Butcher, Executive Pastry Chef and Chief Baker.

Essential Functions

Assist to meet food cost targets and savings for the entire operation as determined by the company's budget.
Assist to maintain the company standards for food service and to achieve the yearly goal for the galley scores in the guest comment cards.
Assist that all standard operation procedures are in place, adhered to and being followed throughout the ship.
Ensures that all pertinent Environmental Compliance Plan (ECP) and Safety Management System (SMS) and Public Health (US/UKPH) standards are being upheld.
Supervise butcher shop to ensure that all meat items are being properly handled during storing, defrosting and preparation and to minimise waste.
Supervise pastry and bakery to ensure that all baked goods are prepared with a minimum of waste.
Evaluate assigned galley staff as per Cunard personnel policy.
Setting up Art Culinaire cooking demonstrations and Celebrity Guest Chef programs, which are determined by the company.
Actively involved in yield and portion control in conjunction with Executive Chef.
Control that the company's food program and basic menu cycles are in place and followed according operating procedures and policies.
Supervise crew menu cycle to make sure that sufficient and well-balanced food is prepared and served.

Secondary Functions

Maintain a visible profile by visiting the restaurant after service to receive guest feedback about cuisine.
Assist in training sessions for galley staff that is involved in food preparation.
Oversee the care, treatment and training on galley equipment.
Control inventory and maintenance records of durable (non-food) items.
Control galley traffic to keep unauthorised personnel out of the area.
Perform comment card meetings with Executive Chef de Cuisine.
Ensure that waste control is in place, grocery breakage minimised and garbage separation followed.
Make sure that uniform and personal hygiene guidelines are followed according company standards.
Control overtime sheets of all entitled personnel. At the same time to ensure that overtime is kept to a minimum level.
Make sure that wait staff understands all dishes prepared for lunch and dinner. Menu briefings to be maintained in accordance with RM/ARM.
Ensures that all galley outlets are requisitioning products from stores as needed in accordance to the controls that are in place.
Maintain log sheet of all liquors and wines for food preparation in galley.
Assist loading on the pier that all-perishable food items are of highest quality before bringing on board.
Actively involved to turnover stock when it comes to slow moving items in Provision.
Maintain physical spot checks in all fresh produce fridges in Provision.

Job Requirements

Thorough knowledge of cruise ship catering operation
Thorough knowledge of food preparation, presentation and preservation procedures
To be knowledgeable of the USPH and other international Public Health rules and regulations by participating in the company's Basic Food Hygiene course every 2 years and achieving a minimum of 80% pass, but should also participates to the USPH course in Miami and get a refreshment course every 5 years.
Effective planner, problem solver and ability of successful implementations.
Formal degree in food management from a recognised International culinary institution
Proof of continuing education translated in certificates or letter of participation in specialized courses
Strong command of the English language combined with writing skills
Ability to execute and follow up on food promotions and other activities that will increase guest cruising experience
Ability to train and motivate a team.
Ability to conduct cooking demonstrations on front of guests and crew.
Ability to innovate and foster creativity
Ability to co-ordinate and implement work schedules according to business levels
Ability to organize and complete work in accordance to deadlines
PC knowledge of: Crunch Time and Windows 2000.
Fluent in interpreting and implementing company work rules

If you have what it takes and you are available for a new challenge, please submit your CV at your earliest convenience.

Please note that Elite International will contact shortlisted candidates only.

THIS JOB IS NOT IN DUBAI, IT IS ONBOARD A CRUISE SHIP

APPLY NOW
 Barman Hospitality / Travel 11/16/2017 [ APPLY NOW ]
logo_3870.gif ELITE INTERNATIONAL LIMITED
United Kingdom
REF NO: HS-0346
 
Education :  Higher Secondary
Experience :  1 - 5 Years

Description :  Our Prestigious 5 star cruise line is currently looking for a Bartender to join their team onboard their vessels.

Job Summary:

Responsible for beverage service and sales in the bars and lounges and for the immediate supervision of the bar waiters.

Specific Duties:
Ensures that the bar is locked and secured during non-operating hours.
Responsible for the accounting and recording of all beverage sales.
Responsible for stock takes.
Ensures that the bar is stocked and prepared to meet daily business demands.
Assist the Public Room Manager with training.
Updates sales records.
Responsible for promoting and maximising beverage sales.
Ensure that all beverage stocks are used, stored and accounted for.
Provide prompt, attentive and courteous service to every guest.
Strives to always up-sell.
Recommend and suggest beverages when guests request assistance in selecting them.
Responsible for the handling of cheques and cash.

Job Requirements:

Bartending Diploma.
Knowledge of beverage operations, service and wine.
At least three years working experience as a bartender in a fast pace five star environment catering for an international clientele.
Strong command of the English language both verbally and written.
Ability to up-sell.
Ability to supervise and coordinate beverage service.

Salary Details:

You will receive your monthly salary onboard in cash and the salary is tax free. Working onboard a cruise line means that no tax will be deducted from your wages and you will not pay national insurance either. This is your responsibility to report to your local tax office. Please contact your local office for further guidance.

If you have what it takes and you are available for a new challenge, please submit your CV at your earliest convenience.

Please note that Elite International will contact shortlisted candidates only.

THIS JOB IS NOT IN DUBAI, IT IS BASED ONBOARD A CRUISE SHIP

APPLY NOW
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