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Commis 2 - Breakfast — оригинальное название в объявлении
AccorHotel · Dubai, Dubai, United Arab Emirates
Сколько платят на такой роли
В объявлении зарплата не указана — точную цифру называет отель на собеседовании.
Что даёт работодатель
“Could you confirm what the package includes: accommodation, meals, medical insurance, and an annual flight ticket home?”
По-русски: что входит в пакет — жильё, питание, страховка, билет домой.
Где будешь жить
Про жильё в объявлении ни слова.
“Where do staff in my position currently live? How many people share a room, and what is the Wi-Fi like in the staff area?”
“Is the staff accommodation on the resort island or on a nearby local island?”
Что это значит по-русски: где живут люди на вашей позиции, сколько человек в комнате, какой интернет, и на этом ли острове жильё.
Что делать · Требования
Оригинал объявления, перевода пока нет.
Что делать
• He/she will have to prepare their own inventory list for their station. • He/she should have the ability, knowledge and skill to fill in for another chef when he or she is absent from another station. Thus, basic overall knowledge is required. • Has to make sure that standard recipes and plating guides are followed at all times in her/his outlet. • Provides the Executive Sous Chef with daily market list for her/his outlet and controls personally all goods received, in order to guarantee the quality and quantity. • Has to provide the Executive Sous Chef with recipes and costing as per the requirement. • Assists and proposes to the Executive Sous Chef & Executive Chef special Food Promotions, Events and other Food related activities for her/his outlet. • Interacts and communicates with Outlet Supervisors on daily basis and makes sure all food items are sent to the Outlets are well explained. • Controls food wastage, without compromising on food quality. • Recommends changes in systems and procedures to increase efficiency and improve service levels. • Responsible for maintaining of records / documentation in his / her area as per operational control requirements. • Maintains excellent intradepartmental communication by means of log books and various other memoranda as specified by the Executive Chef. • Perform as per Operational Standards. • Proper grooming at all times. • Attend training classes as per schedule. • Show fullest cooperation and respect within the team and other departments. • Is aware of the daily activities and has product knowledge of all the hotel facilities. Organization & Set Up • After the set-up of buffets and before the arrival of the customers, and also during the service time, she/he must check the quantity and quality of the food items, as well as the presence of food-labels (name-tags) if required. • Attends the communication meetings of her/his Outlet, such as daily briefings. • Personally checks at the end of her/his shift that all equipment is properly working, clean, are in appropriate place and nothing is left around, which can be hazardous to others. • At the end of the shift or the day, she/he has to communicate all information that the next shift or the supervisor has to know for a well running of the operation. • Shares his skill and knowledge with all employees. • Applies HACCP as per the Hotel Standard. During the operations, in the restaurant & Infront of the guest • Helps and assists the guest to explain dishes and recommends food specialties and promotions if available. • Makes sure buffets are refilled at all times and all food quality of the products is as per our standard. • Creates an atmosphere of tranquility amongst the brigade. • Checks the standard and quality of food which leaves the kitchen General & Misscelaneous • To be punctual on duty and ensure the same of your employees. • Be well groomed to the standards laid down. Insist on the same standard for your employees. • To comply with all hotel rules and regulations as outlined in the handbook and to be aware of company disciplinary and grievance procedures. • To create an environment which promotes employee morale and encourages the team to have pride in their department with a high level of commitment. • To promote a helpful and professional image to the customer and give full cooperation to any customer requiring assistance with the prompt, caring and helpful attitude. • To anticipate the needs of the customer whenever possible, to enhance quality service and in turn enhance customer satisfaction. • To give full co-operation to any colleague requiring assistance in a prompt caring and helpful manner. To be flexible in assisting in other areas of the Hotel in response to the business and customer needs. • Is familiar with all related company documentation and especially with the relevant Operational Standards Manual for his/her field of responsibility. • Other duties as assigned.
Требования
• Food & Beverage Production Operational Standards, Policy & Procedure Adherence • Full compliance with HACCP standards and certification • Diploma or degree in vocational hospitality, 1-2 years experience in 4-5 star Hotel
Кто работодатель
В объявлении работодатель не назван по имени курорта.
Этот работодатель ещё не связан с курортом в нашем справочнике, поэтому страницы острова здесь нет. Связь достраивается по названию острова — придумывать курорт мы не будем.