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OPEN POSITIONS

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