الوصف الوظيفي

الأدوار والمسؤوليات

Your day to day

Possess thorough knowledge of the establishment s facilities, operations, and personnel.

Demonstrate strong understanding of food service techniques and menu content.

Strictly follow all recipes, methods, and instructions provided by the immediate supervisor.

Ensure consistent preparation, presentation, and quality of all food items.

Always maintain the highest food quality and hygiene standards.

Ensure mise-en-place is properly completed prior to each service period.

Adapt effectively to various shift patterns and section requirements.

Respond calmly and professionally to any situation as it arises.

Report all significant matters promptly to the senior chef.

Keep all kitchen equipment and utensils clean, hygienic, and in proper working condition; immediately report any malfunction or damage to management.

Maintain full understanding and safe operation of all electrical and mechanical kitchen equipment.

Ensure correct use and cleaning of all equipment to extend service life and prevent damage.

Adhere strictly to hygiene and sanitation standards established by the hotel when handling food.

Practice resource efficiency regarding food, paper supplies, electricity, and water.

Comply with HACCP standards and food safety practices.

Perform additional duties and participate in special projects as assigned.

What we need from you

FINANCIAL RETURNS

Maintains strict control on food portioning and wastage.

Show understanding of food cost and produce.

Assist in food stock taking as required.

RESPONSIBLE BUSINESS

Comply with and ensure adherence to all of the hotel s policies and procedures.

Maintain a professional and friendly attitude towards guests during contact.

Maintain a good working relationship with all staff and colleagues throughout the hotel and sister properties.

Maintain a clean and safe working environment

PEOPLE

Help train new hires on-the-job-trainees (On the Job Training) and cross-trainees in the kitchen section.

Contributes and works as a team in the general operations of the kitchen(s), offering to assist fellow colleagues when required

Utilize coaching skills and demonstrate the development of other team members

GENERAL

Report for duty on time in accordance with the weekly rota.

Communicate effectively with all other departments.

Attend meetings, training sessions and any other required meeting or training session.

Identify opportunities to innovate service delivery and product offering to meet and exceed client expectations.

Ensure safe work practices are adopted at all time and report any OHS concerns immediately to your direct manager or HR Manager.

Aware of the hotel fire and safety and emergency procedures

Knowledgeable of the menu, food items and goods handled in designated area

Constantly maintain a high standard of food preparation, control wastage and spoilage.

Ensures a clean, professional appearance according to hotel grooming standards

Follow discipline on all procedures (HACCP, Health and Safety, and Food Safety Management, Fire and Safety) effectively.

Meet maximum creativity and understanding of food, by creating dishes and assisting with menu development.

Achieve customer satisfaction rating of above expectations.

PERSONAL CHARACTERISTICS

Education

High School qualifications; any culinary certification

Completion and awarded Basic Food Hygiene Certification

Completion and awarded HACCP Certification is an advantage

Experience

At least 3 years previous experience in a hotel or branded units

Minimum 1 years in similar capacity

Knowledge of volume production and ability to maintain the highest quality standards.

Technical

Competent Oral and Written Communication Skills

Ability to follow standards recipes and convert quantities mathematically

Knowledge of procedures and methods used in the preparation, production, presentation and storage of food items

كوميس voco

الأشخاص الذين يبحثون على وظائف كوميس الوظائف التي تم البحث عنها