Le Méridien Lav, Split, a compelling fully integrated Marriott's five star resort is searching for stars! Creativity, motivation and professional development of an employee is what we build our future growth upon. For our Food and Beverage department we are searching seasonal position of an: Chef de Partie (m/f) We are looking for a dynamic and highly motivated person with at least 4 years of experience in domestic and/or international kitchen, knowledge of at least one foreign language and motivation to work in a five star resort. Your main tasks will be preparing of meals, improving and up ...

Essential Duties & Responsibilities: To ensure that all stocks are kept under optimum conditions. To ensure that all mise-en-place is always freshly prepared and on time. To ensure that all dishes are being prepared to the correct recipe and to the correct quantity. To do requisitions. To deputise in the absence of a senior chef and take charge of the kitchen when directed to do so. To attend training courses and seminars as and when required. To strive to study management subjects in preparation for future advancement. To ensure that all dishes reach the hot plate or passe correctly garnished ...

Essential Duties & Responsibilities: To ensure that guests are given the best possible service and assume 100% responsibility for guests' experience. To serve food and beverages in accordance with laid-down standards, but above all in a professional, courteous manner. To ensure that customers are correctly charged, present the bill and take payment from the customer, in accordance with the procedures of the establishment. To ensure sideboards on stations are adequately stocked with replacement cutlery, linen or other established needs, be they food or equipment. Receive and serve food orders ...

Essential Duties & Responsibilities: Greets guests upon arrival ensuring they feel expected and welcome. Ensure that the guest receives the accommodation he/she is expecting. Maintains an up to date knowledge of the hotel and local services and supplies to be able to respond to guest queries. Maintains an awareness of guest profiles through Hotel Management System. Deals swiftly, efficiently and sensitively to guest complaints and ensures follow through. Process accounts from check-in through check-out, ensuring accurate posting of food and beverage and ancillary charges. Receives payments by ...

Essential Duties & Responsibilities: To deputise in the Sous Chef's absense. To ensure that all Senior Chef De Parties and Chef De Parties are familiar with the day's requirments. To ensure that the necessary stocks are on hand at the right quality and quantity. To ensure that all communications between all levels of kitchen structure are operating smoothly. To do necessary requisitions. To ensure that each cook receives the correct order for the appropriate tables. To ensure that subordinate staff perform their duties correctly. To attend seminars and training courses as and when directed. To ...

Essential Duties & Responsibilities: Maintains professional internal/external guest service: smiles, creates eye contact and uses Associate/guest names. To interact with all guests and employees in a sincere manner, and conduct all actions professionally and confidentially. Walks through all guest floors and corridors and all meeting rooms, checks doors, elevators, lights, fire equipment, storage areas and stairwells. Notes all fire, security and safety problems during shift, takes corrective/preventive measures and informs the Security Manager and Operations Manager of action taken. Responds ...

Essential Duties & Responsibilities: To clean agreed designated areas, in accordance with laid-down procedures, morning/evening routines and hygiene requirements. To change table linen as required and ensure dirty or damaged linen is counted and exchanged for clean, usable items. To clean and refill cruet and condiment sets, order sauces and chutneys to ensure consistent supply. To set tables to laid-down standards, ensuring that all items are clean, undamaged and in a good state of repair. To ensure sideboards on stations are adequately stocked with replacement cutlery, linen or other ...

Madame, Monsieur, Votre candidature pour un poste de : - Secrétaire - réceptionniste. Saisonnier de mi-mai à mi-octobre - TRAVAIL DEMANDE Accueil clients (Clientèle individuelle, séminaire, groupe, clients agence et tours opérateurs) : les accompagner dans les chambres ou au restaurant, les informer sur les services de l’hôtel, du parc et de la résidence Check in / Check out (Logiciel Betisoft) Réservation planning chambres, appartements locatifs : Clientèle Individuelle, Agences de voyages, Tours opérateurs. Etablir les feuilles de service cuisine, restaurant, étages Assister la chef de ...

Essential Duties & Responsibilities: Receiving goods and checking delivery notes and/or invoices. Issuing and delivering requisitions to all departments. Raising and inputting requisitions into hotel computer system. To assist when required in stock-taking and random checking. Checking supplies regularly for quality, quantity and expiry dates. Responsible in ensuring that all stores are clean and in order at all times. To assist in any administration work that may be delegated by storekeeper, purchasing manager or cost controller. To confirm goods received tally with delivery notes and ...

Monsieur, Votre candidature pour un poste de : - Commis de salle - Saisonnier de mi-avril à mi-octobre Aux conditions suivantes: TRAVAIL DEMANDE Travail en équipe : un maître d’hôtel, 4/6 chefs de rang, dans le restaurant de l'hôtel. Service sur guéridon, sur assiette gastronomique Connaissance des vins, du plateau de fromages, du buffet de pâtisseries Une langue parlée : anglais, italien ou allemand Service du petit déjeuner : formule buffet Mise en place restaurant, salle de séminaire, ménage, travail soigné Clientèle individuelle avec service demi-pension et carte, groupe, séminaire ...