"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 Executive Sous Chef , 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.
- Handle and store meats, fish, and poultry in a sanitary fashion
- Recognize quality standards in meats, fish, and poultry.
- Understand receiving and requisition of like items.
- Be able to maintain personal hand cutlery
- Have a strong 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.
- Communicate to purchasing and receiving any discrepancies in quality, weight, or specifications of items being received.
- Other duties as required.
- Maintain refrigerator and kitchen in clean, organized manner to facilitate the high volume production necessary to achieve company goals.
- Maintain an effective training program for all employees so that all their time can be productive.
- Keep production of food at an adequate level which does not result in excessive leftovers and waste.
- Supervise all phases of food production and service directly related to all catering functions.
- Responsible for all quantity and quality control of food production and appropriate staffing of entire Butcher shop.
- Ensure equipment and kitchen cleanliness.
- Supervise and schedule butchery staff
- Assure that all cooks have all food items prepared to proper specifications in a timely manner.
- Maintain refrigerator and kitchen in clean, organized manner to facilitate the high volume production necessary to achieve company goals.
- Maintain an effective training program for all employees so that all their time can be productive.
- Adhering all safety and sanitation policies when handling food.
- Maintain food and labor costs
- Perform other duties as required