3 rd Commis

1. 1. Prepare all potentially hazardous foods at the correct temperature according to the HACCP guidelines
   2. Ensure the quality of the food items and notify manager if a product does not meet specifications.
   3. Carry full responsibilities of his section when his immediate supervisor is not there.
   4. Work according to the menu specifications (pictures or/and portions) set by Chef.
   5. Keep working area at all times in Hygienic conditions according to  
       the rules set by the hotel.
   6. Communicate to his direct supervisor in all relevant & important matters.
   7. Promote efficiency confidence courtesy and an extremely high standard of social skills.
   8. To generally promote and ensure good interdepartmental relations.
   9. Display a pleasant manner and positive attitude at all times and to promote a good company image to guests and colleagues.
   10. Demonstrate pride in the workplace and personal appearance at all times when representing the hotel thus identifying a high level of commitment.
   11. Adhere to Company and Hotel rules and regulations at all times.
   12. Report any equipment failures/problems to the Maintenance Department.
   13. Pass any maintenance requests to the Maintenance Department.
   14. Participate in any Training/Developments schemes as recommended by senior management.
   15. Assist the Duty Manager in any task outlined/detailed by him/her.
   16. Comply with any reasonable request made by management to the best of your ability.
   17. Ensure that the standards required by laws and by management are maintained at all times in the areas specified above.
   18. Implement necessary warnings and departmental trainings in order to save energy inside the facility.  
   19. To implement his responsibilities in order to eliminate and collect waste in a proper way reduce environmental pollution and harmful effects to the environment.
   20. Carry out all responsibilities related to the quality management and food safety management systems implemented at the facility.
   21. Carry out all other duties assigned by managers and hotel management not specified in the job description

Additional Information :

1. Education: At least a high school or vocational diploma.
2. Experience: Can learn the job in 3 year and perform duties at expected level.
3. Foreign Language: Not required.
4. Courses and Seminars: Prior attendance in trainings in the related field.
5. Computer Literacy: Not required.
6. Skills: Has knowledge of and is capable of using the products kitchen and equipment. Expected to use nonstandard specific tools and devices related to the job and that can be learned in a few months

Remote Work :

No

Employment Type :

Fulltime