وظائف Mandarin Oriental Hotel Group

<p>Based at Mandarin Oriental, Doha the Assistant Purchasing Manager assists the Director of Purchasing Management and Purchasing Manager in all aspects of purchasing functions. The Assistant Purchasing Manager should handle and/or arrange for all purchasing requirements in the hotel and ensure best price have been achieved. To supervise the works of Purchasing Officers (buyers) and assure a smooth operation of the Purchasing Management department. As Assistant Purchasing Manager , you will be responsible for the following duties Maintaining a good relationship with all departments and Corporate Purchasing. Supervise, train and motivate Materials Management department colleagues and thoroughly understand all of their duties and responsibilities. Negotiate cost effective purchases for all supplies and services, while meeting all MOHG guidelines and quality specifications. Negotiate cost effective purchases for all Capex and FF&amp;E items, while meeting all MOHG guidelines and quality specifications. Generate purchase orders on approval requisitions and obtain necessary authorization and obtain the authorization from the Director of Finance and General Manager prior to processing these orders. Obtain competitive price quotations and confirm purchase availabilities Sourcing suppliers. Assist in contract negotiations Ensure that there are sufficient supplies on hand for on all inventoried items for each department by coordinating regular inventories with Stores. Ensure that all items received by the hotel are properly documented in accordance with the company's purchasing and receiving procedures.</p><p><strong>Desired Candidate Profile</strong></p><p>As Assistant Purchasing Manager, we expect from you:</p> <ul> <li>Diploma/Degree in Hotel Management and/or Accounting or equivalent</li> <li>Diploma/ Degree in purchasing/ procurement management</li> <li>Minimum of 2 years experience in purchasing environment in a similar capacity in a 5-star hotel environment.</li> <li>Minimum 2 years experience in Cost Control</li> <li>Excellent knowledge of various Procurement /Purchasing Software (preferably Check SCM)</li> <li>Good verbal and writing skills in English</li> <li>Excellent knowledge of Microsoft Office, mainly excel</li> </ul> <p>Our commitment to you</p> <ul> <li>Learning &amp; Development. Your success is our success. We craft unique learning and development programmes for various stages in your career so that you grow, continuously.</li> <li>MOstay. When you work as hard as our colleagues do, it's important to take time off. As a member of the #MOfamily, you can stay with us wherever you go in the world. The MOstay programme offers complimentary nights and additionally attractive rates on rooms for you and your loved ones.</li> <li>Heath &amp; Colleague Wellness. Finding the right work-life balance is important. Your wellbeing matters to us. A variety of health benefits and wellness programmes are offered to all our colleagues, globally.</li> <li>Retirement Plans. When you show commitment to us, we reciprocate. We offer different retirement plans depending on the length of your service and your role.</li> <li>A competitive salary and benefits packages</li> <li>Transportation and Housing provided</li> <li>Relocation and Vacation Tickets</li> </ul> <p>We're Fans. Are you?</p>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph">To assist the Cost Controller in the day-to-day purchasing operations and to ensure that all departments of the hotel have adequate supplies to perform their duties in an efficient manner.<p></p> <p>To work in stores and receiving as instructed by Cost Controller.</p> <p>To ensure accurate and save logistics of picking up purchases and deliveries, as well as to manage the transportation/ delivery of outside.</p> <p>To drive the vehicle when needed for cash purchases or to pick up the credit delivery those are not deliverable by the vendors.</p></div></section>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>Prepare and execute hot and cold food items, sauces, garnishes, buffet items, la carte dishes, and event preparations according to recipes, portion standards, and presentation guidelines. Complete daily mise en place requirements and ensure readiness for service periods. Apply correct food preparation, cooking techniques, mise en place, portioning, plating, and service execution to support consistent quality and operational efficiency. Maintain cleanliness and organization of workstations, equipment, and storage areas in accordance with HACCP and hotel standards. Assist with receiving, storing, labeling, and rotating food products following FIFO procedures. Support various outlets, buffet, la carte, banquet, and special event operations as required by business levels. Monitor stock levels and communicate ingredient requirements to senior chefs in a timely manner. Ensure quality, consistency, freshness, and presentation meet Mandarin Oriental standards at all times. Work collaboratively with colleagues across all culinary sections to ensure efficient service delivery. Attend training sessions, briefings, and development programs to continuously improve technical skills and knowledge.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p>High School qualification or equivalent required. Culinary diploma or professional culinary training preferred. Minimum 1 year of experience in a professional kitchen, preferably within a luxury hotel or high-volume restaurant environment.</p><ul><li>Knowledge of general kitchen operations, mise en place, cooking methods, and service flow.</li><li>Basic knowledge of food preparation, cooking techniques, and kitchen operations.</li><li>Understanding of food safety, hygiene, and HACCP principles.</li><li>Ability to work efficiently under pressure in a fast-paced environment.</li><li>Strong organizational skills and attention to detail.</li><li>Positive attitude with a willingness to learn and support the team.</li><li>Good verbal communication skills in English; additional languages are an advantage.</li><li>Physically fit and able to work long hours, including weekends and public holidays.</li><li>Flexible to work across different kitchen sections and support operational requirements as needed.</li></ul><p></p></section>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><br><p></p> <p> </p> <p> <b>Job Summary</b> </p> <p>Based at Mandarin Oriental, Doha within the Culinary Department in Doha, the Chef De Partie Culinary is responsible for managing an assigned kitchen section and ensuring the consistent preparation, quality, and presentation of all dishes during daily operations within the culinary kitchen. The role supports assigned kitchen sections, outlets, buffet, la carte, banquets, and special events by ensuring that hot and cold food items, sauces, garnishes, buffet items, la carte dishes, and event preparations are prepared and delivered in accordance with established recipes, quality standards, and food safety requirements. Working under the guidance of senior chefs, the position contributes to leading junior colleagues, organizing mise en place, and maintaining section standards in line with business needs. The Chef De Partie Culinary is expected to maintain high standards of hygiene, organization, teamwork, and flexibility while supporting operational requirements according to business needs.</p> <p> </p> <p> <b>Key Responsibilities</b> </p> <ul> <li>Manage the assigned culinary kitchen section and ensure daily production and service standards are achieved.</li> <li>Prepare, supervise, and check hot and cold food items, sauces, garnishes, buffet items, la carte dishes, and event preparations for consistency, quality, and presentation.</li> <li>Organize mise en place, allocate tasks, and ensure the section is fully ready for service.</li> <li>Lead and train Demi Chef de Partie, Commis chefs, and trainees within the section.</li> <li>Monitor portion control, stock rotation, ordering needs, and wastage within the section.</li> <li>Ensure full compliance with HACCP, food safety, sanitation, and hotel hygiene procedures.</li> <li>Coordinate with other sections to support various outlets, buffet, la carte, banquet, and special event operations and smooth service delivery.</li> <li>Communicate operational challenges, ingredient shortages, and quality concerns to senior chefs.</li> <li>Support menu tastings, recipe updates, and implementation of new dishes or standards.</li> </ul> <p>Maintain a positive, organized, and professional working environment.</p> <p> </p> <p> <b>Job Specifications</b> </p> <p> </p> <p> <b>Education &amp; Experience</b> </p> <ul> <li>High School qualification or equivalent required.</li> <li>Culinary diploma or professional qualification preferred.</li> <li>Minimum 3 years of experience in a professional kitchen, preferably within luxury hospitality.</li> </ul> <p> </p> <p> <b>Skills &amp; Requirements</b> </p> <ul> <li>Knowledge of general kitchen operations, mise en place, cooking methods, and service flow.</li> <li>Strong technical knowledge of section operations, recipe execution, and presentation standards.</li> <li>Ability to lead, organize, and motivate junior team members during preparation and service.</li> <li>Good understanding of ordering, stock rotation, portion control, and waste management.</li> <li>Solid knowledge of HACCP, food safety, hygiene, and kitchen audit requirements.</li> <li>Ability to maintain consistency and quality during high-volume service periods.</li> <li>Effective communication skills with peers, senior chefs, and supporting departments.</li> <li>Able to contribute ideas for menu improvements, seasonal items, and operational efficiency.</li> </ul> <p>Flexible, reliable, and able to work across shifts, weekends, and public holidays.</p></div></section>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>Commis 2 - Culinary Job Summary Based at Mandarin Oriental, Doha within the Culinary Department in Doha, the Commis 2 Culinary is responsible for supporting daily preparation and production tasks with guidance from senior chefs within the culinary kitchen. The role supports assigned kitchen sections, outlets, buffet, la carte, banquets, and special events by ensuring that hot and cold food items, sauces, garnishes, buffet items, la carte dishes, and event preparations are produced and delivered in accordance with established recipes, quality standards, and food safety requirements. Working under the guidance of senior chefs, the position contributes to building technical confidence while contributing to consistent service delivery. The Commis 2 Culinary is expected to maintain high standards of hygiene, organization, teamwork, and flexibility while supporting operational requirements according to business needs.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li>High School qualification or equivalent required.</li><li>Culinary diploma or professional culinary training is preferred.</li><li>Basic food hygiene training is preferred.</li><li>Knowledge of general kitchen operations, mise en place, cooking methods, and service flow.</li><li>Basic knowledge of food preparation, knife skills, cooking techniques, and kitchen organization.</li><li>Ability to follow recipes, portion standards, and instructions from senior chefs.</li><li>Understanding of food safety, hygiene, HACCP, and proper storage procedures.</li><li>Able to work efficiently during busy service periods with supervision.</li><li>Good attention to detail and commitment to consistent quality.</li><li>Positive attitude with willingness to learn and support colleagues.</li><li>Good verbal communication skills in English; additional languages are an advantage.</li><li>Physically fit and flexible to work long hours, weekends, and public holidays.</li></ul><p></p></section>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>Trainee - Culinary Job Summary Based at Mandarin Oriental, Doha within the Culinary Department in Doha, the Trainee Culinary is responsible for learning and supporting basic kitchen tasks under close supervision within the culinary kitchen. The role supports assigned kitchen sections, outlets, buffet, la carte, banquets, and special events by ensuring that hot and cold food items, sauces, garnishes, buffet items, la carte dishes, and event preparations are prepared and delivered in accordance with established recipes, quality standards, and food safety requirements. Working under the guidance of senior chefs, the position contributes to developing core culinary skills, professional discipline, and understanding of hotel kitchen standards. The Trainee Culinary is expected to maintain high standards of hygiene, organization, teamwork, and flexibility while supporting operational requirements according to business needs.</p><p>Key Responsibilities</p><ul><li>Assist with basic preparation tasks for hot and cold food items, sauces, garnishes, buffet items, la carte dishes, and event preparations under the close supervision of senior chefs.</li><li>Support daily mise en place by washing, peeling, portioning, organizing, and preparing ingredients as instructed.</li><li>Observe and learn correct handling of kitchen tools, equipment, ingredients, and basic production methods.</li><li>Maintain cleanliness and organization of assigned work areas in accordance with hotel hygiene standards.</li><li>Follow food safety, personal hygiene, and grooming requirements at all times.</li><li>Assist with receiving, labeling, storing, and rotating ingredients under supervision.</li><li>Support various outlets, buffet, la carte, banquet, and special event operations when required by business needs.</li><li>Attend briefings, trainings, and practical learning sessions to build technical and operational knowledge.</li><li>Communicate respectfully with colleagues and follow instructions from supervisors.</li><li>Demonstrate punctuality, positive attitude, and willingness to learn Mandarin Oriental standards.</li></ul></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p>Suitable for candidates who are passionate about hospitality and culinary arts and wish to develop their skills in a professional luxury hotel environment. Previous culinary or hospitality experience is an advantage but not essential. High School qualification or equivalent preferred. Basic food hygiene certification is an advantage.</p><p>Skills &amp; Requirements</p><ul><li>Basic interest in culinary operations and willingness to learn professional kitchen standards.</li><li>Ability to follow instructions carefully and complete assigned tasks with supervision.</li><li>Understanding of basic hygiene, grooming, and safe food handling practices.</li><li>Positive attitude, punctuality, and readiness to support the team during service periods.</li><li>Ability to work in a fast-paced environment while building confidence and technical knowledge.</li><li>Good verbal communication skills in English; additional languages are an advantage.</li><li>Physically able to stand for long periods and support basic kitchen tasks.</li><li>Flexible to work different shifts, weekends, and public holidays as required.</li></ul><p></p></section>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>Demi Chef De Partie Culinary Job Summary Based at Mandarin Oriental, Doha within the Culinary Department in Doha, the Demi Chef De Partie Culinary is responsible for supporting the Chef de Partie in managing a specific kitchen section and ensuring consistent daily production and service standards within the culinary kitchen. The role supports assigned kitchen sections, outlets, buffet, la carte, banquets, and special events by ensuring that hot and cold food items, sauces, garnishes, buffet items, la carte dishes, and event preparations are prepared and delivered in accordance with established recipes, quality standards, and food safety requirements. Working under the guidance of senior chefs, the position contributes to guiding junior colleagues during preparation and service while strengthening technical and supervisory skills. The Demi Chef De Partie Culinary is expected to maintain high standards of hygiene, organization, teamwork, and flexibility while supporting operational requirements according to business needs.</p><p>Key Responsibilities</p><ul><li>Support the Chef de Partie in organizing daily production and service for the culinary kitchen.</li><li>Prepare and supervise preparation of hot and cold food items, sauces, garnishes, buffet items, la carte dishes, and event preparations according to approved recipes and presentation standards.</li><li>Ensure mise en place is completed on time and that the section is ready for each service period.</li><li>Guide Commis chefs and trainees in basic tasks, hygiene standards, and proper preparation techniques.</li><li>Monitor quality, freshness, portioning, and storage of ingredients within the section.</li><li>Maintain cleanliness, equipment care, and HACCP compliance throughout the shift.</li><li>Support various outlets, buffet, la carte, banquet, and special event operations while maintaining consistency and efficiency.</li><li>Assist with stock rotation, requisitions, and communication of shortages to senior chefs.</li><li>Participate in training, tastings, briefings, and team development activities.</li><li>Act as a role model for discipline, teamwork, grooming, and Mandarin Oriental standards.</li></ul></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p>Education &amp; Experience</p><ul><li>High School qualification or equivalent required.</li><li>Culinary diploma or professional culinary qualification preferred.</li><li>Minimum 2 years of relevant culinary experience in a hotel or quality restaurant environment.</li></ul><p>Skills &amp; Requirements</p><ul><li>Knowledge of general kitchen operations, mise en place, cooking methods, and service flow.</li><li>Good technical knowledge of section-specific preparation, cooking, and plating standards.</li><li>Ability to guide Commis chefs and trainees during mise en place and service periods.</li><li>Strong understanding of food safety, HACCP, labeling, storage, and sanitation requirements.</li><li>Able to manage section readiness and maintain quality under pressure.</li><li>Good organizational skills with attention to portion control, waste reduction, and timing.</li><li>Professional attitude with the ability to communicate clearly with senior chefs and junior colleagues.</li><li>Willingness to support training, daily briefings, and operational improvements.</li><li>Flexible to work varied shifts and support different outlets or events as required.</li></ul><p></p></section>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>It is part of your role to understand and disseminate/communicate all corporate and hotel policies and standard operating procedures to the colleagues. MOHG Code of Conduct requires that all business activities and business decisions comply with the general law, with all rules, regulations, and other requirements. It is part of your strategy to fully understand and support in all aspects the Mandarin Oriental, Doha Human Resources Strategic Policy. It is part of your role and your responsibility to fully support all learning and development activities. You shall take all reasonable steps to safeguard stored information, and not divulge or otherwise transfer any personal data concerning the guests, customers or colleagues, or any confidential information concerning the hotel unless with the appropriate authority. Use of the hotel s network, computers or internet access which is in the hotel s view unreasonable or inappropriate, for example gambling, chatroom, or pornographic material, is a serious breach of hotel policy and grounds for summary dismissal. Support and adhere to all policies &amp; procedures relating to Safe, Sound and Sustainable at Mandarin Oriental. Ensure compliance with the MOHG Social Media Policy, i.e. to be fully responsible for the content you publish on any social media platform, including your personal site. Mandarin Oriental, Doha has zero tolerance on all forms of harassment or discrimination, i.e. it is strictly forbidden to discriminate on the basis of gender, disability, including physical or medical condition, race, colour, religion, national origin, ancestry, citizenship, age, sexual orientation, marital status, or for any other reason. Act as a hotel ambassador at all times. To carry out any additional duties requested by management, related to hotel operational activities.</p><p><strong>Departmental:</strong></p><p><strong>Managerial:</strong> Support the outlet manager in all operational and administrative aspects of In Room Dining including the order taking, set up of trolleys as per standard and the delivery of room service orders to guest rooms and service apartments and take charge of the outlet and the department in his absence. Enforce and monitor that all operational standards, as per our policies, SOP and quality measures are in place at all times. Create and maintain a great synergy between In Room Dining and all other F&amp;B outlets as well as the related Rooms Division departments. Assist the outlet manager to coordinate the placement of guest amenities in guest rooms and manage the related aspects of minibar operation in close coordination with the Front Office and Housekeeping team. Assist any requirements of the residents in the apartments including delivery of ingredients ordered and maintain an effective system for tracking clearance of trolleys and trays. If required, provide catering services in guest rooms, suites and apartments in liaison with the banqueting operations department. Support the outlet manager to supervise the side duty schedules for all positions and ensure compliance and follow through. Assist the outlet manager to supervise the maintenance and cleanliness of the outlet at all times and as assigned carry out monthly or more frequent walk-throughs with the respective engineering and housekeeping colleagues and follow up accordingly on the produced reports to achieve an immaculate environment. This includes the In Room Dining main area as well as floor pantries storage, storage areas and In Room Dining Equipment. Constantly identify areas for improvement in service and food and beverage quality by reviewing various service quality audit reports, guest comment cards and guest incident reports, and share observations and recommendations with the outlet manager. Maintain a good relationship and steady communication with the respective Chef de Cuisine to work on a very effective flow to assure all served food and beverage reaches the room in the best possible condition with regard to temperature and presentation. Ensure menu descriptions are up to date, spelled correctly, distributed appropriately and visibly displayed in the In Room Dining area. Observe the competition, current market and international trends, prices with the market and other new ideas and forward them to the outlet manager. Assist the outlet manager to plan and execute special promotional activities for the outlets and plan for festive season events related to the outlet. Follow all procedures, policies and practices with regard to the Jardine accounting related requirements for F&amp;B outlets. Support the outlet manager in monitoring the monthly P&amp;L and carry out regular detailed analysis of outlet related financial information. Support the outlet manager to maintain a clear overview of all IG point of sales related set ups and carry out regular check on accuracy of all items. Attend and participate all required meetings as scheduled.</p><p><strong>Colleague Relations:</strong></p><p>Provide leadership, direction and support to all outlet colleagues at any time, particularly during the operation hours. Support the outlet manager to focus on the training of order takers to assure a smooth interaction for all calls received from guest rooms including strong upselling skills. Ensure that Mandarin Oriental, Doha s grooming and appearance standards are implemented and maintained at all times to reflect an image of professionalism and care. Assist the outlet manager to prepare a weekly roster to schedule all colleagues effectively to maintain the service standards of Mandarin Oriental while operating within budgeted labour cost guidelines and headcounts, depending on the business volume. Conduct counselling and disciplinary action as appropriate in accordance with Mandarin Oriental, Doha s procedures. Encourage proactive, efficient and effective inter-departmental communication within and beyond the F&amp;B division in order to promote a climate of teamwork and enthusiasm. Work closely with the Kitchen, Front Office and Housekeeping Team together to assure efficiency for all food and beverage related matters.</p><p><strong>Guest Relations:</strong></p><p>Personally monitor and follow through on any requirements of VIP guests who ordered service. Ensure customer satisfaction from arrival to departure in accordance to the MOHG Legendary Quality Experiences (LQEs), the MOHG Pillars and the respective service standards of MOQA. Constantly drive and motivate the team to create specific WOW moments to surprise and delight in house guests. Handle effectively any kind of customer complaints being verbal or written.</p></div></section>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p><span style="font-size: 11px;">The Room Attendant reports to the Assistant Housekeeping Manager.</span></p><p>As a Housekeeping Supervisor, you will be responsible for the following duties:</p><ul><li>Maintain company's image portraying a neat and tidy appearance and correct wearing of uniform, following strictly the hotels personal hygiene policy.</li><li>Ensures key control procedures are maintained.</li><li>Establish daily planning assignments for the day rooms assignments, turn-down attendants, evening cleaners and housemen.</li><li>Check room s day service and turn-down service daily and completes the evening turn-down check lists periodically.</li><li>Liaises closely with Front Office to be aware of late arrivals, early arrivals for the following day, VIP rooms and special requests.</li><li>Gives feedback of employees work performance to the Housekeeping Manager</li><li>Checks equipment and pantries at the end of the shift and ensures cleanliness and correct storage of guest supplies and cleaning supplies.</li><li>Ensures that the handover given between morning and evening shift is correctly made and all instructions are given in the logbook.</li><li>Coordinate frequently with the Order taker on the status of rooms on your floors.</li><li>Inform Room Attendants immediately of check out rooms.</li><li>Updates Room status and Guest discrepancies all the time and reports to F/O.</li><li>At all times the services and the standards to be according to Welcome charter &amp; SOP of the Dept.</li><li>Pantry Stock taken to be done and supplies requisition given on the prescribed day to maintain the par stock level.</li><li>Assist with emergency procedures such as evacuation, fire and bomb threats.</li><li>Perform any duty assigned by the housekeeping management team.</li><li>Assists with inventories for linen if scheduled and requested by the Executive Housekeeper or the Housekeeping Managers.</li><li>Reports and follows up all maintenance</li><li>Performs turn down training with new and existing staff.</li><li>Ensures that break times are followed by his/her staff.</li><li>Physically checks all discrepancies as per discrepancy report.</li><li>Report any guest complaints/comments to the Housekeeping Manager.</li><li>Ensure that all staff under your supervision follows strictly the lost and found procedures.</li><li>As Housekeeping Supervisor, we expect from you:</li><li>Previous experience in the same role in a luxury hotel is preferred; resort experience will be a plus.</li><li>In-depth knowledge of housekeeping operations, chemicals, linen handling, and machinery is essential.</li><li>Must maintain a well-groomed and professional appearance at all times.</li><li>Excellent command of written and spoken English.</li><li>Possesses a pleasant personality with a positive attitude energetic, friendly, adaptable, self-motivated, and capable of working independently.</li></ul></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li>Previous experience in the same role in a luxury hotel is preferred; resort experience will be a plus.</li><li>In-depth knowledge of housekeeping operations, chemicals, linen handling, and machinery is essential.</li><li>Must maintain a well-groomed and professional appearance at all times.</li><li>Excellent command of written and spoken English.</li><li>Possesses a pleasant personality with a positive attitude energetic, friendly, adaptable, self-motivated, and capable of working independently.</li></ul><p></p></section>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p><br></p><p><b>About the job</b></p><p>Based at Mandarin Oriental, Doha within the Housekeeping Department in Doha, the Room Attendant is responsible for cleaning and maintaining the guest rooms assigned to the room attendant on a daily basis. To guarantee highest levels of cleanliness, hygiene and the highest quality in regards to Mandarin Oriental Standards. To maintain all areas of the hotel free of garbage, dirt, or any debris. The Room Attendant reports to the Assistant Housekeeping Manager.</p><p>As Room Attendant, you will be responsible for the following duties</p><ul><li>Ensure occupied and vacant guestrooms are cleaned and maintained up to the exact standard as demonstrated by Housekeeping supervisory colleagues during initial training</li><li>Remove all soiled linens and towels from room and handover to housemen or dispose in linen chute</li><li>Thoroughly clean guest bathrooms, bathroom walls, bathtub, shower, water closet using the suggested chemicals. After cleaning, dry all areas, fixtures and surfaces</li><li>Arrange all toiletries straightened on a piece of cloth in occupied guestrooms</li><li>Replenish all amenities and terry items</li><li>Efficiently make bed to meet appearance standard as demonstrated</li><li>Arrange all clothing items in occupied guestrooms, folded neatly according to standard as demonstrated</li><li>Upkeep and clean guestroom and bathroom and include all inside windows and mirrors</li><li>Remove all room service trays from guestroom hallways and/or corridor and bring to back landings and call for pick up</li><li>Vacuum the guestroom s carpet and wipe down furniture and baseboards according to standard in all assigned work areas</li></ul></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li>Senior School qualifications or equivalent is mandatory</li><li>Degree or Higher National Diploma equivalent in Hospitality/Hotel/Business Management is beneficial</li><li>Minimum 1 year of experience working in a 5-star hotel environment</li><li>A minimum of 1 year of housekeeping experience</li><li>Good housekeeping, chemical, linen and machinery knowledge is beneficial</li></ul><p></p></section>