Careers

Send us your application



Apply

First name

Family name

E-mail address

Phone number

Date of birth

Nationality

Position applied for

Upload your CV


OPEN POSITIONS

Viagra Get Online. Online Prescription Included


Levitra Cheapest Price. Online Prescription Included


Cialis 10mg Online. Online Prescription Included


Online Levitra Purchase. Levitra Order Usa. Online Prescription Included


Viagra Cheap Mexico. Online Prescription Included


Viagra Tablets Online. Cheap Viagra 100. Online Prescription Included


Viagra Levitra Buy. Online Prescription Included


Viagra Tabs Online. Cheap Viagra Tablets. Online Prescription Included


Canada Levitra Online. Online Prescription Included


Levitra Buying Online. Real Levitra Cheap. Online Prescription Included


Kitchen Commis

Reporting to:
Chef de Partie

Main Duties :
• Support the CDP, as well as other kitchen employees in food production as per Margherita standards
• Carry out many different orders simultaneously in a brief amount of time.
• Ensure the food preparation (mise en place) of appareil and all what is needed at the work station.
• Follow proper storage, labeling and use of all food supplies as per Margherita standards to prevent unnecessary spoilage and to maintain cost control.

Pre-requisite:
• A degree from an accredited college/university or culinary institution
• 1 year of experience in Italian restaurants as commis is a plus
• Fluent in English, French is a plus

Additional Skills:
• Excellent attention to detail
• Should love working with food
• Team worker


Demi Chef de Partie

Reporting to:
Chef de Partie

Main Duties:
• Ensure the food preparation (mise-en-place) of appareil and all that is needed at the station.
• Carry out many different orders simultaneously in a brief amount of time.
• Follow proper storage, labeling and use of all food supplies to prevent unnecessary spoilage.
• Complete any task his superiors ask for in a fast manner.

Pre-requisite:
• A degree from an accredited college/university or culinary institution.
• Minimum 3 years’ experience of which 2 consecutive years working as commis in Italian cuisine.
• Fluent in English is a must, French a plus

Additional Skills:
• High energy, positive attitude willingness to learn
• Appreciation for a diverse and multi-cultural environment


Chef de Partie

Reporting to:
Sous-Chef

Main Duties:
• Prepare, present and service food items for guests, using standard recipes as per MG ‘ Standard Operating Procedures (SOP)
• Ensure that all food storage, preparation and service of all foods meet temperature guidelines as per SOP.
• Ensure the food preparation (mise-en-place) of appareil and all that is needed at the station.
• Work closely with kitchen chef/ sous-chef to ensure that the operation is running smoothly and efficiently.
• Ensure the kitchen and the dining room is secure during and at the end of his shift (oven switched off, equipment properly handled etc…..)

Pre-requisite:
• A degree from an accredited college/university or culinary institution.
• Minimum 5 years’ experience of which 2 consecutive years working as demi chef de partie in Italian cuisine.
• Fluent in English is a must, French a plus

Additional Skills:
• High energy, positive attitude willingness to learn
• Appreciation for a diverse and multi-cultural environment
• Understanding of purchasing, receiving, inventory control and stock rotation is a plus.


Pizzaiolo

Reporting to:
Head Pizzaiolo

Main Duties:
• Responsible for the on-site preparation and cooking of the pizza dough according to Marghertia standards.
• Manage the Pizza Oven, maintaining a constant temperature at all times.
• Ensure at all times the production and service of pizza to be delivered as per Margherita standards
• Ensure that overall cleanliness, health and safety aspects of the Pizza Section are maintained all the time to prevent food contamination.

Pre-requisite:
• A degree from an accredited college/university or culinary institution / or accumulated years of Experience at the Pizza Section.
• Minimum 2 years’ experience working as Pizzaiolo preferably using a wooden Oven
• Fluent in English is a must, French a plus

Additional Skills:
• High energy, positive attitude willingness to learn
• Appreciation for a diverse and multi-cultural environment
• Team work spirit
• Work under Pressure.


Head Pizzaiolo

Reporting to:
Kitchen Chef

Main Duties:
• Responsible for the on-site preparation and cooking of the pizza dough according standards.
• Ensure at all times the production and service of pizza to be delivered as per Margherita standards
• Manage the Pizza Oven, maintaining a constant temperature at all times.
• Ensure that all staff are implementing the sanitation and hygiene regulations as per Margherita standards
• In charge of the training and the evaluation of new staff.
• Reach quality and consistency all the time by referring and abiding by Margherita Standard Operating Procedures.

Pre-requisite:
• A degree from an accredited college/university or culinary institution preferable/ or accumulated years of Experience at the Pizza Section.
• Minimum 4 years’ experience as Pizzaiolo of which 1 year working as Head Pizzaiolo preferably using a wooden oven.
• Fluent in English is a must, French a plus

Additional Skills:
• High energy, positive attitude willingness to learn
• Appreciation for a diverse and multi-cultural environment
• Team work spirit
• Work under Pressure.


Sous- Chef

Reporting to:
Kitchen Chef

Main Duties:
• Prepare, present and service food items for guests, using standard recipes as per MG ‘ (SOP)
• Ensure that all food storage, preparation and service of all foods meet the temperature guidelines and record all food temperature.
• Assist in ensuring all menu items are available in service areas throughout service times and that kitchen staff are aware of portion sizes in accordance to MG’s Standards.
• Ensuring all sections in the kitchen are covered if shortage of staff.
• Report on the log book all the kitchen wastage.
• Motivate staff and maintain discipline at all times.

Pre-requisite:
• Minimum 6 years’ experience in Italian Cuisine of which at least 1 year working as Junior Sous-chef.
• Fluent in English is a must, French a plus

Additional Skills:
• Excellent leadership skills and initiative
• Good communication skills
• Work under pressure
• Capable of managing a group of 10 employees of different background.


Kitchen Chef (Italian Cuisine)

Reporting to:
Restaurant Manager

Main Duties:
• Coordinate the daily requisitions and orders for the department.
• Supervise the performance of the back of house team.
• Provide food quality consistency in line with Margherita standards.
• Assist the Restaurant Manager in the day-to-day management of the restaurant.
• Conduct regular stock checks / stock takes as assigned by the management.
• Ensure that the preparation of food is hygienic and that a “clean as you go” disciplineis adhered to.
• Develop and transmit know-how to the kitchen team through training, coaching andconsistent interaction.
• Capable of replacing any member of his team when circumstances dictate.
• Implement safety and quality control measures throughout the production process as dictated by the SOP’s and local law
• Works with Operations and HR Managers to identify shortfalls in staffing or address such issues
• Ensure that kitchen expenses are within budgeted limits
• Hold maintenance checks with the Restaurant Manager to ensure that no equipment’s breakdown.
• Contribute to the positive image of the brand.

Pre-requisite:
• A degree from an accredited college/university or culinary institution or accumulated
• Minimum 7 years’ experience working in Italian cuisine of which 2 consecutive years as chef de cuisine
• Fluent in English, French a plus

Additional Skills:
• Excellent leadership skills and initiative
• Good communication skills
• Work under pressure
• Capable of managing a group of 10 employees of different background.


Runner

Reporting to:
Waiter

Main Duties:
• Perform daily mise-en-place before each service as per Margherita‘s standards.
• Help waiter and cooperate with Kitchen employees when required.
• Collect orders from Kitchen and Bar area.
• Clean clear and reset the working station all the time.

Pre-requisite:
• A Bachelor in hospitality Management or business management or accumulated years of experience and proven capability in client servicing.
• Minimum 1 year of experience in the same position (previous experience in Italian restaurants is a plus)
• Fluent in English or French and Arabic

Additional Skills:
• The readiness to work under pressure and on split shift basis
• Be able to multitask
• Customer service oriented


Waiter/Waitress

Reporting to:
Shiftleader

Main Duties:
• Ensure the restaurant is set up before each service as per Margherita’s standards.
• Take the order from the guests with courtesy.
• Serve wine and beverages to the guest upon request.
• Collect food orders from the kitchen
• Clear clean and reset the working station
• Assist shift leader in any operational requirement.

Pre-requisite:
• A Bachelor in hospitality Management or business management or accumulated years of experience and proven capability in client servicing, order handling.
• Minimum two years of experience in F&B,( previous work experience in Italian restaurants is a plus)
• The readiness to work under pressure, split shifts (when required)
• Fluent in English is a must, French and Italian are a plus

Additional Skills:
• Customer service oriented
• Good oral communication skills
• The ability to accept professional criticism


Barista/Cashier

Reporting to:
shiftleader

Main Duties:
• Ensure the bar is set up for each service.
• Communicate politely and display courtesy to guests.
• Enter Beverage order into Squirrel
• Clear clean and reset the working station.
• Serve wine and beverages to the guest upon request
• Check all bills before issuing them.
• Cash the amount and close the table on Squirrel
• Handle the inventory of the bar at the end of the month.

Pre-requisite:
• A Bachelor in hospitality Management or business management or accumulated years of experience and proven capability in client servicing, order handling.
• Minimum two years of experience in F&B,( in Italian restaurants is a plus)
• The readiness to work under pressure, split shifts (when required)
• Fluent in English is a must, French and Italian are a plus

Additional Skills:
• Customer service oriented
• Good oral communication skills
• The ability to accept professional criticism


Shiftleader

Reporting to:
Assistant Restaurant Manager

Main Duties:
• Follow Margherita’ steps of service as defined in the training manual.
• Interact closely with operational staff on daily briefing points related to the operation.
• Make sure proper guest satisfaction control systems are implemented according to Margherita’s standards.
• Control the sanitation and cleanliness of working area.
• Monitor the daily presence, absence, sickness and leaves of floor employees and report it to the restaurant manager.
• Build customer loyalty and retain customers through consistently exceeding their expectations.
• Identify and follow up on maintenance issues related to the restaurant.

Pre-requisite:
• A Bachelor in hospitality Management or business management or accumulated years of experience and proven capability in client servicing, order handling.
• Minimum five years of experience of which 2 years holding a supervisory level.
• The readiness to work under pressure, split shifts (when required)
• Fluent in English is a must French and Italian a plus

Additional Skills:
• Customer service oriented
• Strong communication skills and leadership.
• The ability to accept professional criticism
• Problem solving ability


Assistant Restaurant Manager

Reporting to:
Restaurant Manager

Main Duties:
• Manage the daily operations of MG, ensuring that restaurant operates efficiently and profitably
• Assist Restaurant Manager in implementing Margherita’s Standard Operating Procedures to ensure that quality and consistency are attained.
• Hold daily briefings with the staff prior to service.
• Delegate tasks and supervise employees to make sure they are carried out accordingly.
• Ensure health and safety regulations are implemented.
• Responsible for identifying and following up on maintenance issues related to the restaurant.
• Coordinate with kitchen chef on the daily aspects of the operation.
• Monitor daily sales report and compare revenue and expenses to forecasted budget.
• Prepare weekly schedule and monitor the daily presence, absence, sickness and leaves of all restaurant employees and provide the HR department with monthly attendance sheet.
• Assist Restaurant Manager in identifying areas of developments and training needs and coordinate with HR department.
• Build customer loyalty and retain customers through consistently exceeding their expectations.

Pre-requisite:
• A Bachelor in hospitality Management or business management or accumulated years of experience
• Minimum five years of experience of which 2 years holding a Management level.
• The readiness to work under pressure, split shifts (when required)
• Proven knowledge of squirrel or similar POS.
• Fluent in English is a must French and Italian a plus

Additional Skills:
• Customer service oriented
• Strong communication skills and leadership.
• Strong planning and organizational skills
• Problem solving ability


Restaurant Manager

Reporting to:
Group Operartion Manager

Main Duties:
• Implement the Standard Operating Procedures of Margherita and ensure that quality and consistency are attained prior to service.
• Check stock levels and order supplies through purchasing department and control all received goods
• Responsible for identifying and following up on maintenance issues related to the restaurant.
• Establish restaurant Margherita’s budget in coordination with MG Operation Manager.
• Monitor daily sales report and compare revenue and expenses to forecasted budget.
• Prepare weekly schedule and monitor the daily presence, absence and leaves of all restaurant employees and provide the HR department with daily attendance sheet
• Hold regular performance appraisals and evaluation with the staff.
• Participate in the recruiting and training process with the HR department.
• Take action toward employees when necessary through verbal or written warning and even dismissal and report it to the HR.
• Make sure proper guest satisfaction control systems are implemented according to Margherita’s standards.

Pre-requisite:
• A Bachelor in hospitality Management or business management or accumulated years of experience and proven capability in Management.
• Minimum 10 years of experience of which 5 years exerting restaurant manager duties.
• Proven knowledge of squirrel or similar POS.
• Fluent in English is a must French and Italian a plus

Additional Skills:
• Customer service oriented
• Strong communication skills and leadership.
• Strong planning and organizational skills
• Problem solving ability