Company Description

This is a new kind of hospitality, grounded in the spirit of discovery, the fantasy of nightlife and the adventure of connection. Hyde is more than a brand, it\xe2\x80\x99s a state of mind.

HYDE HOTEL DUBAI

Hyde Hotels, Resorts & Residences, part of the world-leading Accor group; opened the first Hyde hotel outside of the United States, Hyde Hotel Dubai, in close proximity to the iconic Burj Khalifa directly fronting the Business Bay canal and promenade.

Hyde Hotel Dubai, a five-star hotel, opened their doors in Q4 2021. The 276-rooms, all with balconies, is a mix of gracious standard rooms and luxurious suites with views of the Dubai Canal, the Dubai skyline and the iconic Burj Khalifa \xe2\x80\x93 the tallest building in the world.

Hyde Hotel Dubai features three incredible culinary experiences including the Mediterranean concept, Cleo Mediterr\xc3\xa1neo, contemporary Japanese from Katsuya, hand-crafted burgers from Hudson Tavern. Also on the property is The Perq, a coffee concept, a lobby lounge, and Hyde pool & lounge as well as a spa, male/female salon, fitness center, a swimming pool and retail area. The hotel\xe2\x80\x99s public areas, guestrooms and Cleo was designed by Ciarmoli Queda Studio. Katsuya, Hudson Tavern and Hyde pool and lounge designed by Tristan Plessis Studio.

• To report for duty punctually wearing the correct uniform and name badges at all times
• Organize together with de Chef de Partie the shift on his/her section with regard to mise-en-place production and its service.
• Take orders from his/her Chef de Partie and carry them out in the correct manner
• Together with his/her Chef de Partie to write daily wine, dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of the Executive Chef / Executive Sous Chef in order to achieve the high stock rotation desired in his/her section.
• Maintain good employee relations and motivate colleagues
• Work to the specifications received by the Chef de Partie regarding portion size, quantity and quality as laid down in the recipe index.
• Responsible for completing the daily checklist regarding mise-en-place and food storage.
• Attend daily and monthly meetings with the Chef de cuisine and other meetings as requested by the Executive Chef / Executive Sous Chef.
• Report any problems regarding failure of machinery and small equipment to the Chef de cuisine and to follow up and ensure the necessary work has been carried out.
• Check the main information board re change of any Banquets or other information regarding the organization.
• Keep the section clean and tidy.
• Pass all information to next shift
• Accidents and sickness to be written in log Book and report to the Executive Chef / Executive Sous Chef.
• Assist the Chef de cuisine in composing new recipes and menu ideas.
• Have a complete understanding of and adhere to the company\xe2\x80\x99s policy relating to fire, hygiene and safety.
• The above description is not to be regarded as exhaustive. Other tasks and responsibilities of a broadly comparable nature may be added on a temporary or permanent basis as appropriate.

Accor