Operational
1. Check the clearing of mise-en-place and store all left over in the refrigerator.
2. Cover all dishes with film paper before entering the cold room to avoid bacteria.
3. Help the Chef when asked to do so.
4. Prepare food as per order given by Pastry Chef/Sous Chef.
5. At the end of shift ensure the equipment used is cleaned and in good working condition and reports any malfunction to the Chef's office.
6. Help other cook in any Pastry/bakery department when asked to do so.
7. Clear all unused mise-en-place in a clean container, cover it with film paper and store in its specific place.
8. Ensure completion of mise-en-place before service.
9. Assists in the preparation and/or prepare food items as per order given by Chef de Partie, Sous Chef, Commis 1 to fulfil guest request.
10. Produce dishes as per recipes, photos and set standards.
11. Perform responsibilities to the standards of performance as detailed in the Operations Manual to ensure the efficient operation of the business unit.
12. Perform department specific policies, procedures and training requirements as stated in HACCP Manual.
13. Comply with all Health & Safety and Workplace Safety and insurance legislation.
14. Ensure that guest needs are met by providing an efficient and professional service.
15. Promote the identity of the business unit by building rapport and a sense of personalized service towards guests.
16. Make recommendations to Management for modernization of equipment, service methods, presentation and improved guest satisfaction.
17. Coordinate with colleagues whenever necessary regarding operational challenges.
18. Participate in regular meetings and briefings as may be scheduled.
19. Understand and abide by all safety rules, emergency procedures and fire prevention regulations.
20. Inform Management of any repair work as soon as identified.
21. Competent in the method of preparation and the standard recipe for every menu item in his particular kitchen, and follows the procedures at all times.
22. Maintains and cleans all work areas, kitchen equipment and utensils to the standards of cleanliness and hygiene required by Salam Hospitality.
23. Ensure service readiness with regards to stations and other mise-en-place.
Marketing & Development
1. Be continually aware of all business unit services and activities to be able to promote the various offerings.
2. Provide Management with creative ideas to project and enhance the business units image, increase level of service, guest convenience, or methods to increase revenue.
Financial & Legal
1. Contribute to profitability of the business unit by controlling costs in own area of responsibility.
Human Resources
1. Participate in any scheduled training and development programs that may improve personal or departmental standards.
2. Ensure that relationships with colleagues are in harmony, maximizing team spirit and cooperation to the good of the business unit.
3. Report for duty punctually, maintaining a high standard of personal grooming and hygiene, wearing correct uniform and nametag at all times.
Administration
1. Understand and adhere to company policies and procedures.
2. Take on additional tasks and responsibilities as assigned by Management.
Job Details
| Date Posted: | 2013-09-08 |
| Job Location: | Doha, Qatar |
| Job Role: | Support Services |
| Company Industry: | Hospitality/Tourism/Travel |
Preferred Candidate
| Career Level: | Entry Level |
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