hotel directly on the Haram in Makkah, it is 1386 rooms/suite

Pre opening team for new 5 star hotel directly on the Haram in Makkah, it is 1386 rooms/suite hotel scheduled to open 01/01/2016.

Hyatt Regency Makkah spans over 19 floors, featuring 657 generously sized guestrooms,including 26 suites. Guest rooms and suites range in size from 38 to 190 square metres (409 to 2045 square feet) with a Royal Suite on 19th floor overlooking Al-Masjid Al-Haram. All rooms offer rich textures, designer décor and fine contemporary furnishings as well as the latest services and facilities. Each guestroom has been thoughtfully designed for the fulfilment of religious duties. Natural lighting permeates the property, augmenting its panoramic views of the holy city.Guests looking for a very high level of personalised service and an array of additional amenities will enjoy Hyatt's 'hotel within a hotel' concept of the Regency Club®. Set in its own secluded world on the 15th to 19th floors of the hotel, the Regency Club offers a space for guests to gather and relax.Hyatt Regency Makkah features a wide range of dining experiences, taking guests and local residents throughout a culinary journey to ensure all our guests’ diverse needs and preferences. Featuring Al Waha, an all-day dining restaurant; Al Forno, an Italian restaurant; Tea Lounge, the lobby lounge; and Al Tekkeya, a Grab and Go market, offering guests, especially worshippers, quick and high quality meals. For added flexibility and convenience, the hotel also provides 24-hour in-room dining service.

The Anjum Makkah is located directly on the holly Haram of Makkah El Mokaramah, the property is scheduled to open in Q1 2013, it is a Five star hotel, it consist of 1795 guest rooms & suites, 2 main dinning restaurants with the capacity of 4570 cover, 2 Executive lounges on the 26 floor with capacity of 320 pax, kids paradize, coffee shop at the ground floor to accommodate 750 pax, deli shop at the Mezzanine floor and finally, state of the art banquet hall, fully equipped for special events, wedding, meetings................etc.

Supervises the work of the kitchen staff on a specific shift to ensure food preparation, organization and presentation standards are followed. Trains staff in accordance with planned training programs and corrects production errors/ methods as found necessary Supervises and participates in buffet Ensures that portion control policy/standard plating instructions are adhered to. Participates personally in cooking and supervising the preparation/pick-up of dishes Coaches` employees in the kitchen the as method of work.

Through supervision and organization, ensures that food isprepared and presented in accordance with the established standards and that a high degree of cleanliness exists throughout the kitchen areas.

Under the general guidance and supervision of the Sous Chef and Junior Sous Chef in charge of the assigned area, responsible for the preparation of hot foods, sauces, dressings, food display’s, buffet set ups in accordance with policies and procedures.