Requisiti:
Posti vacanti: 1
ASSISTENTE BAGNANTI
Guest Relations Executive / Hostess
An opportunity has arisen for a Guest Relations Executive / Hostess to join the Jumeirah Capri Palace for the Summer 2026 season, in our newest and exclusive outlet, the Jezz Club.
* Ensures hostess desk/door is manned at all times so that all customers receive a friendly & prompt welcome.
* Schedules reservations and arranges special requests such as parties according to the Outlet Reservations SOP.
* Greets guests, and escorts them to tables.
* Is knowledgeable of all in-house services as well as local information and can assist guests when questioned.
* Has a working knowledge of the dining room layout, table numbers, stations and colleagues working during each shift.
* Is familiar enough with the menu to answer any questions the guests may have and should inform guests of any specials at time of seating.
* Demonstrates a sound knowledge of all menu items, Capri Palace F&B Service procedures and Jumeirah Hygiene Standards.
* Informs staff of any specific guest request or needs.
* Ensures a proper capture of all guest source data (in-house, local residents, outside tourist, SBU) and consolidates per shift.
Junior Sous Chef
An opportunity has arisen for a Junior Sous Chef to join Il Riccio Restaurant team at Jumeirah Capri Palace for the Summer 2026 season.
* Attends meetings and briefings as instructed by the Head Chef and clearly disseminates relevant information to related teams, in a timely manner.
* Informs and keeps the Head Chef up-to-date on challenges and irregularities and recommends courses of action.
* Responds to change positively, in the departmental function as dictated by the industry, company or hotel.
* Interacts with colleagues of other departments within areas of responsibility and develops solid working relationships with them.
* Has a complete understanding and adheres to the company's policy relating to food hygiene and safe food handling practices.
* Has a complete understanding of, and adheres to the culinary standards relating to recipes, preparation methods and plating standards.
* Liaises with the Stewarding Manager in order to ensure high standards of cleanliness are maintained in all areas of the kitchen, such as machinery, small kitchen equipment, floors and fridges.
* Ensures that operating and kitchen equipment is maintained to a good standard with minimum breakage.
* Takes responsibility for the quality of incoming produce, ensuring that all food merchandise is in accordance with order sheets, receiving records and purchasing specifications.
* Assists the Head Chef, communicates and delegates the production schedule for the day, collating quantities to be produced from the forecast and for the next day's operation, to the team with clear and concise details, and follows up.
* Ensures all quality ingredients are accurately ordered.
* Ensures all quality ingredients are professionally prepared in accordance with recipes, plating guides, buffet set ups, with an emphasis on maximizing production time and minimizing waste, to support the culinary team achieve its financial goals, targets, food cost.
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