DUTIES & RESPONSIBILITIES:

• Maintains a favorable reputation of Radisson Blu Hotel at all times.
• To report for duty punctually, wearing correct uniform and name badge at all times.
• Monitors and controls the cleanliness of the kitchen areas and equipment.
• Make sure that the correct ordering procedures are followed, and that every order is done through a captain order.
• Prepares his working station and mise en place as per daily requirements and par stock lists.
• Checks working set-up and mise en place of his assigned staff and monitors that the stations are in order at all times.
• Helps supervising breakfast, lunch and dinner service and assures the correct sequence of service.
• Controls portion size and presentation, before the dishes are handed over to the pass.
• Informs the Sous chef immediately of any irregularities or problems.
• Control and monitors meals provided for the hotel staff by his section.
• Trains regularly Commis and kitchen helpers, and makes sure that every single “dead period” in the kitchens is used for training.
• Makes full hand-over to responsible supervisor of following shift.
• Is fully briefed about accident, fire and evacuations procures.
• Carries out another duty that assigned by the department.
• Works speedy and efficiently at all times with a Yes I Can! Attitude.
• Records all recipes in his own book.
• Helps out in other sections when needed.
• Assists Demi Chef in his duties.
• Is fully instructed about Daily Specials and promotions, as well as the usual menu offer, including recipes.
• To have knowledge about first aid.
• Clean refrigerators, freezers and work table.
• Attend training classes and make suggestions for improvement.
• Clean and wash all vegetables.
• Prepare all garnishes for kitchen needs.
• Keeps the highest standards of personal hygiene, dress, appropriate uniform, appearance and conduct.
• Provides value added service to customers by doing whatever is reasonable to meet or exceed customer expectations
• Communicates effectively with customers, co-workers and supervisors
• Demonstrate teamwork by co-operating and assisting co-workers as needed
• Meets Yes I Can Service standards
• Adheres to hotel policies & procedures:

      + Attends work on time as scheduled

      + Follows hotel standards regarding personal hygiene

      + Minimizes dangers by following all safety rules & regulations & HACCP certified

REQUIREMENTS

·         Minimum 3/ 4 years in the same position in a 4/5 star hotel.

·         Natural attitude towards providing excellent quality service.

·         Can Speak and understand English very well.

·         Should possess good culinary skills

·         Age – 25 to 35 Years

·         Able to work under pressure in a fast paced, dynamic and challenging work environment.

Salary QAR. 1600/ - + Accommodation + Meals + Transportation 

DUTIES & RESPONSIBILITIES:

• Maintains a favorable reputation of Radisson Blu Hotel at all times.
• To report for duty punctually, wearing correct uniform and name badge at all times.
• Monitors and controls the cleanliness of the kitchen areas and equipment.
• Make sure that the correct ordering procedures are followed, and that every order is done through a captain order.
• Prepares his working station and mise en place as per daily requirements and par stock lists.
• Checks working set-up and mise en place of his assigned staff and monitors that the stations are in order at all times.
• Helps supervising breakfast, lunch and dinner service and assures the correct sequence of service.
• Controls portion size and presentation, before the dishes are handed over to the pass.
• Informs the Sous chef immediately of any irregularities or problems.
• Control and monitors meals provided for the hotel staff by his section.
• Trains regularly Commis and kitchen helpers, and makes sure that every single “dead period” in the kitchens is used for training.
• Makes full hand-over to responsible supervisor of following shift.
• Is fully briefed about accident, fire and evacuations procures.
• Carries out another duty that assigned by the department.
• Works speedy and efficiently at all times with a Yes I Can! Attitude.
• Records all recipes in his own book.
• Helps out in other sections when needed.
• Assists Demi Chef in his duties.
• Is fully instructed about Daily Specials and promotions, as well as the usual menu offer, including recipes.
• To have knowledge about first aid.
• Clean refrigerators, freezers and work table.
• Attend training classes and make suggestions for improvement.
• Clean and wash all vegetables.
• Prepare all garnishes for kitchen needs.
• Keeps the highest standards of personal hygiene, dress, appropriate uniform, appearance and conduct.
• Provides value added service to customers by doing whatever is reasonable to meet or exceed customer expectations
• Communicates effectively with customers, co-workers and supervisors
• Demonstrate teamwork by co-operating and assisting co-workers as needed
• Meets Yes I Can Service standards
• Adheres to hotel policies & procedures:

      + Attends work on time as scheduled

      + Follows hotel standards regarding personal hygiene

      + Minimizes dangers by following all safety rules & regulations & HACCP certified

REQUIREMENTS

·         Minimum 3/ 4 years in the same position in a 4/5 star hotel.

·         Natural attitude towards providing excellent quality service.

·         Can Speak and understand English very well.

·         Should possess good culinary skills

·         Age – 25 to 35 Years

·         Able to work under pressure in a fast paced, dynamic and challenging work environment.

Salary QAR. 1600/ - + Accommodation + Meals + Transportation