Team Leader

Job Description

Building Fun
At Dubai Parks and Resorts, an unforgettable journey begins as soon our guests enter the gate. Themed as a journey through time, Riverland Dubai comprises four distinct eras – or zones, which take visitors on a voyage across time: from an idyllic French village in the 1600s to a bustling European Exposition in the late 19th Century, New Delhi in the 1930s, and ultimately the swanky days of Los Angeles and Las Vegas in the 1950s.
At its heart is the river from which Riverland Dubai is named and that is central to the visitors experience. Water taxis, in addition to a tram, shuttle visitors to and fro, while ample casual dining terraces spill out towards the water's edge. There are numerous opportunities to join us down by the water at Riverland Dubai and help us create an exciting spectacle for our guests every day!
Play Your Part
In this role you are required tocook any food on a daily basis according to business requirements.
Main Duties:

• Organize the section with regard to mise en-place production and its service
• Work closely with the Chef and execute direction as communicated following SOPS
• Responsible for completing the daily checklist regarding mise-en-place and food storage
• Together with his/her Chef de Partie write daily dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of Executive Chef/Executive Sous Chef in order to achieve the high stock rotation desired in his/her section
• Maintain good colleague relations and motivate while directing them through designated SOPs
• Supervises and assists in preparation and presentation of all food items. Ensures food is fresh and prepared in a timely fashion.
• Work to the specifications received by the Culinary Team regarding portion , quantity and quality as laid out with recipes
• Attend meetings as requested by the Culinary Executive Chef /Culinary Executive Sous Chef
• Check the main information board regarding changes in any Banquets or other information regarding the organization
• Report any problems regarding failure of machinery and small equipment to the Chef de Cuisine and to follow up and ensure necessary work has been carried out
• Pass all information to the next shift about functions, product levels or other related business needs
• Performing daily spot checks of all portioning tools and providing daily documentation and record keeping of product spoilage.
• Cooking duties and related functions as well as ensuring high food quality levels per Bollywood standards.
• Maintaining a clean work area and ensuring compliance with the municipality HACCP Program.
• Understanding and actively participating in Environmental, Health & Safety responsibilities by following established DPR policies, procedures, training and Team Member involvement activities
• Able to follow all Riverland standards and HACCP guidelines.
• Any other duties as may be reasonably requested by the Management Team

Health and Safety Duties:

• Report, investigate, cooperate and resolve incidences involving oneself and persons within own's control and influence, timely and accurately.
• Contribute to a healthy, illness-free work place by observing proper personal hygiene, high standard of cleanliness and observing consistent housekeeping as a part of one's responsibility.
• Report sickness / illnesses that occurred to oneself or to any person in the team, including those unsanitary and unhygienic conditions, that may potentially affect performance and productivity, safety and welfare while performing the work, spread or infect others and/or cause inconvenience to others and guests.
• Participate in company activities with the objective of improving the readiness to emergencies, awareness to health, safety and environment and enhancing the work-life and employee welfare.
• Commit to safe systems of work by adhering to agreed processes that are put in place, which can include, but not limited to those in the approved manuals, policies, procedures and SOPS and thus it shall be everyone's responsibility to know and understand thoroughly these systems and processes, execute properly and avoid short cuts.
• Take ownership of own's health and safety for the matters within one's control or ability to influence, through leadership by example and ensure that the rest of the persons within one's responsibility and influence, including contractors, follow through.
• Be prudent by adhering to the laws, regulations, applicable standards and guidelines imposed by the governing authorities by, including but not limited to, possessing and updating the necessary professional and other business-related licenses, securing and renewing timely the permits and certificates, and getting medical clearances, sufficient training and appropriate qualifications required for the performance of work or job.
• Follow strictly the rules and regulations set by the company to protect the lives and welfare of the persons involved in its business processes, including the protection of property and environment from damages and other forms of losses.
• Prevent accidents / incidents to happen by promptly reporting the presence of hazards and risks, unsafe acts and unsafe conditions, and escalate issues and concerns at the work place to immediate superiors or to persons in authority who can assist in addressing with appropriate and timely actions thus preventing them to worsen, complicate or magnify into unmanageable huge proportions.

Are You a Star
In order to be qualified for this role you should possess the below criteria:
Essential:

• Male or female with a pleasing personality
• Willing to work in a team
• Able to deal with people different nationalities and religions
• Completed kitchen apprentice or chefs training courses for at least one year
• At least three years in a five start international chain hotel
• Should understand how to read recipes and a good knowledge of cooking

Desirable:

• Ability to work in a fast pace and dynamic theme park environment
• Normal working hours will be (9) hours per day excluding breaks, up to 6 calendar days per week.
• Working hours vary depending on business needs.
• Shift Rota system may be required to meet the business needs.

The Best Part of The Story
We offer a competitive salary and benefits package.
We also care about your career development supported by Learning opportunities for those seeking a long-term future in the Company.

Job Details

Employment Types:

Full time

Industry:

Hotels / Hospitality / Restaurant

Function:

Sales – Telesales / Telemarketing , Hotels / restaurants , Sales – Engineering / Technical / IT , Sales – Corporate

Roles:

Sous Chef , Supervisor / Team Lead , Team Leader , Team Leader / Technical Leader

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