This is a new kind of hospitality, grounded in the spirit of discovery, the imagination of nightlife and the adventure of connectivity. Hyde is more than just a brand, it’s a state of mind.
The Hyde Dubai
Hyde Hotels, Resorts & Residences, part of the world-leading Accor group; Today announced the first Hyde hotel outside the United States, Hyde Dubai Business Bay, in close proximity to the iconic Burj Khalifa directly facing the Canal and Business Bay Park.
The Hyde Hotel Dubai Business Bay, a five-star hotel, is scheduled to open in the fourth quarter of 2021. The 276 rooms, all with balconies, will be a mix of standard rooms and luxury suites overlooking the Dubai Canal, and the Dubai skyline. and the iconic Burj Khalifa – the tallest building in the world.
Hyde Hotel Dubai will feature three incredible culinary experiences including a Mediterranean concept, Cleo Mediterráneo, contemporary Japanese from Katsuya, and handcrafted burgers from Hudson Tavern. Also on the property will be The Perq, a coffee-coffee concept, lobby lounge, pool and Hyde lounge as well as a spa, men/female salon, fitness center, swimming pool and retail area. The public areas, guest rooms and Cleo will be designed by Ciarmoli Queda Studio. Katsuya, Hudson Tavern, Hyde pool and lounge will be designed by Tristan Plessis Studio.
Location
To cook any food on daily basis as per business requirement.
Main roles and responsibilities
Attend duty wearing the correct uniform and name badges at all times
– Together with de Partie, they orchestrated the transformation of his department with regard to mise-en-place production and service.
– Take orders from Chef de Partie and carry them out in the right way
– Together with Chef de Partie to write daily beverage, dry store, food orders and kitchen transfers on appropriate forms for Executive Chef / Sue Executive Chef approval in order to achieve desirable high stock portion rotation.
Maintain good employee relations and motivate colleagues
Work on the specifications obtained by Chef de Partie in terms of serving size, quantity and quality as stipulated in the recipe index.
Responsible for completing the daily checklist regarding the place and storage of food.
Attend daily and monthly meetings with Chef de food and other meetings as requested by the Executive Chef/Sous Chef.
Report any problems related to machinery and equipment malfunctions to the Chef de kitchen and follow up and ensure that the necessary works are carried out.
Check to re-change the main dashboard for any banquet or other information related to the organization.
Keep the partition clean and tidy.
– Pass all information to the next shift
Accidents and illnesses should be noted in the log book and reported to the Executive Chef/Executive Sous Chef.
Assist the chef in creating new recipes and menu ideas.
You have a full understanding of and adhere to the company’s policy regarding fire, hygiene and safety.
The above description should not be considered exhaustive. Other tasks and responsibilities of a broadly comparable nature may be added on a temporary or permanent basis as appropriate.
Qualifications and requirements
– Proficiency in reading, writing and oral English.
– Good communication and communication skills with clients.
– team player
expertise
At least one year experience in serving food and beverages
Our commitment to diversity and inclusion:
We are a comprehensive company and our ambition is to attract, hire and promote diverse talents
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