III Commie

• Prepare all potentially hazardous foods at the correct temperature according to the HACCP guidelines
• Ensure the quality of the food items and notify manager if a product does not meet specifications.
• Carry full responsibilities of his section when his immediate supervisor is not there.
• Work according to the menu specifications (pictures or/and portions) set by Chef.
• Keep working area at all times in Hygienic conditions according to

the rules set by the hotel.

• Communicate to his direct supervisor in all relevant & important matters.
• Promote efficiency, confidence, courtesy and an extremely high standard of social skills.
• To generally promote and ensure good inter-departmental relations.
• Display a pleasant manner and positive attitude at all times and to promote a good company image to guests and colleagues.
• Demonstrate pride in the workplace and personal appearance at all times when representing the hotel thus identifying a high level of commitment.
• Adhere to Company and Hotel rules and regulations at all times.
• Report any equipment failures/problems to the Maintenance Department.
• Pass any maintenance requests to the Maintenance Department.
• Participate in any Training/Developments schemes as recommended by senior management.
• Assist the Duty Manager in any task outlined/detailed by him/her.
• Comply with any reasonable request made by management to the best of your ability.
• Ensure that the standards required by laws and by management are maintained at all times in the areas specified above.
• Implement necessary warnings and departmental trainings in order to save energy inside the facility.
• To implement his responsibilities in order to eliminate and collect waste in a proper way, reduce environmental pollution and harmful effects to the environment.
• Carry out all responsibilities related to the quality management and food safety management systems implemented at the facility.
• Carry out all other duties assigned by managers and hotel management not specified in the job description.
• Carry out all responsibilities related to Protection from pandemic disease & action response implemented at the facilities
• Education: At least a high school or vocational diploma.
• Experience: Can learn the job in 3 year and perform duties at expected level.
• Foreign Language: Not required.
• Courses and Seminars: Prior attendance in trainings in the related field.
• Computer Literacy: Not required.
• Skills: Has knowledge of and is capable of using the products, kitchen and equipment. Expected to use non-standard, specific tools and devices related to the job and that can be learned in a few months.