"A passion for perfection"

Swissôtel Hotels & Resorts is a distinctive group of deluxe hotels where we put the emphasis on our people. We strive to provide a motivating and rewarding environment that attracts inspired and talented people who are willing to bring news ideas, use & develop their knowledge to reinvent their career path.

Swissotel Makkah description:

Swissotel Makkah is Swissotel's first hotel to open in Saudi Arabia. The hotel offers 1487 elegant rooms and suites with modern design, complementing the values of today's Arab culture.

As part of the prestigious Abraj Al Bait complex, the deluxe Swissotel Makkah is a contemporary five-star hotel located in close proximity to the holy Masjid Al Haraam, overlooking the Ka'aba and the Grand Mosque.

Swissotel Makkah is part of a new urban development, including two restaurants, one executive lounge, two meeting rooms and a business centre. It has private entrances that make it easier for pilgrims to reach Al Masjid Al Haram.

Summary of Responsibilities:

Reporting to Sous Chef / Butcher , responsibilities and essential job functions include but are not limited to the following:
- Approach all encounters with guests and employees in a friendly, service oriented manner.
- Maintain regular attendance in compliance with Accor Standards, as required by scheduling which will vary according to the needs of the hotel.
- Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and name tag while working.
- Comply at all times with Accor standards and regulations to encourage safe and efficient hotel operations.
- Promote a Professional and Disciplined work environment
- Support/Coach/Lead & Motivate kitchen colleagues
- Actively share ideas, opinions & suggestions in daily shift briefings
- Ensure storeroom requisitions are accurate to minimize repeat visits
- Ensure all kitchen colleagues are aware of standards & expectations
- Promote Health and Safety at all times
- Ensure proper hygiene as per Makkah Municipality and HCCAP
- Ensure all grooming, spot check and temperature control sheets are filled as required
- Maintain cleanliness and proper rotation of product in all chillers
- Minimize wastage/ spoilage
- Maintain consistent on the job training sessions for culinary colleagues
- Liaison daily with Outlet Chefs to keep open lines of communication & guest feedback
- Strives to maintain & improve all food preparations & presentations
- Strives to improve J.D.P results for Food Quality
- Act as an extension of kitchen managers to communicate food consistency & quality
- Daily preparation and check of all mise - en - place to ensure freshness & quality standards
- Strive to develop as a leader by attending Accor Managerial Courses
- Assign and follow - up tasks as dictated by business volumes
- Understand formal requisition process
- Recognize available food garnished and utilize same
- Adhering all safety and sanitation policies when handling food.
- Follow directions of Se. CDP and sous chef in daily tasks.
- Other duties as required.
- Handle and store meats, fish, and poultry in a sanitary fashion
- Recognize quality standards in meats, fish, and poultry.
- .Have knowledge of quality and grading standards as described by the meat buyers guide
- Demonstrate proficiency in the following cooking techniques: sauté, frying, poaching, pan frying, broiling, grilling, roasting, braising, and understand which cuts of meat are best suited for all these various techniques.