... in the Dubai Municipality Food Control Section regulations. JOB ACCOUNTABILITIES: * Ensure that all preparation, production, dishes, specialised menu items are prepared on time and to the standard required as laid down by the Executive Chef. * Maintain flavours and presentations that are in conjunction with menu concepts and enhance ...

The Position: Reporting to the Vice President - Airport Catering Services, the incumbent will lead a team of senior professionals; conceptualize & manage the strategic operations of Concourse 1 & 2; provide leadership, expert business and technical advice at global standards; establish highest quality, service & catering standards; enact a corporate ...

... line with the Hygiene & Safety Standards. The job holder is responsible for overseeing all daily operational ... and assigning work and training staff on the job while maintaining established quality & hygiene standards. He will liaise with Asst. Vice President - Production to propose menus and develop new work methods ...

The Position: Reporting to the Executive Chef, the incumbent will oversee food production in the assigned section as per the established schedule while ensuring adherence to set standards, procedures and the airline as well as non-airline production specifications in the most efficient and productive way. He/She will aid and assist the ...

The Position: Reporting to the Vice President - Airport Catering Services, the incumbent will enact a senior customer relationship management role and effective management interface with global airline representatives, civil aviation officials, established clientele and other stakeholders. Incumbent will also plan, develop, coordinate and direct all customer business development, service performance ...

... by the HOD F&B. This will require the job holder to co-ordinate between the guests specific individual ... desserts, and the serving etiquette for these products Job Outline Excellent English (Arabic is a plus) Presentable, At least 1 year experience in the industry, ...

Daily operational control of restaurants, managers and all other personnel in restaurants is the responsibility of the Brand manager. This includes scheduling managers and other personnel to cover busy hours in the restaurants and customer service areas to meet the needs of the guests and also operate within the budgetary constraints ...

Department: To contribute to the development of a competitive, premium, locally relevant menu. To ensure that the merchandising and management in store is appropriate to achieve the companies targets; sales, profit, brand fit, quality and customer satisfaction. Person: Identify local suppliers and negotiate terms of business Manage the instore testing of ...