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A leading International restaurant operator in Kuwait, dedicated to the development of original and upscale dining concepts on a global scale and is the leader of original dining concepts in the Middle East. The company currently has 9 unique popular dining concepts and build its brand name by carving out a niche by focusing on high-quality products that are based on a Total Dining Experience principle

Position : -   Barista

Job Description :

Responsible for making coffee
Organizing the bar
Maintain beverage inventory
Perform other tasks assigned by the Supervisor or Manager.
Attends regular training sessions
Ensures proper appearance (condition of uniforms) and grooming whilst on duty.
Works (hands on) towards the timely set up of the assigned Food & Beverage outlet, according to the meal settings and in line with the opening hours.
Maintains a professional / friendly, yet discreet relationship with the outlet patrons to ensure their well-being.
Makes himself / herself familiar with all menus, promotions, and other relevant issues concerning the outlet (product knowledge).
Reports cleanliness and maintenance issues to the immediate Supervisor.
Attends all regular departmental briefings and contributes to an open communication
Familiar with the companys internal policies and safety procedures
Helps in other areas of the if the situation requires.
To demonstrate pride in the workplace and personal appearance at all times.
To adhere to rules and regulations at all times.
To report any equipment failures/problems to the Maintenance Department.
To pass any maintenance requests to the Maintenance Department.
To participate in any Training/Developments schemes as recommended by senior management.
To comply with any reasonable request made by management to the best of your ability.
To ensure that the standards required by Law and by Management are maintained at all times in the areas specified above.
Other duties as assigned

QUALIFICATION STANDARDS

EDUCATION
High School Graduate preferred

EXPERIENCE
3 to 5 years of successful multi-unit leadership experience in full service environment
Multi-national experience in the field of restaurants (UAE/Saudi experience preferred)
Multi-national experience in the below brands (UAE/Saudi experience preferred)
1) Cafe Coffee Day.
2) Barista Cafe
3) Costa Coffee.
4) Starbucks Coffee Company. ...
5) The Coffee Bean & Tea Leaf Restaurant and Cafe.
6) Coffee by Di Bella
7) Mc Cafe

Position : -   Server / Assistant Server

Job Description
  • Knowledge of all the ingredient details of every dish on the menu.
  • Delivering food to guest quickly and efficiently.
  • Communicating clearly with the kitchen and front of house staff.
  • Between settings promptly clean table tops and chairs. Reset and arrange tabletop.
  • Prepares dining room for patrons by cleaning and clothing tables; setting decorations, condiments, candles, napkins, service plates, and utensils.
  • Maintains menu presentation by keeping menus clean; replacing damaged or soiled pages; cleaning chalkboards; lettering specials on chalkboards.
  • Maintains table setting by removing courses as completed; replenishing utensils; refilling water glasses; being alert and monitor to spills or other special needs.
  • Supports wait staff by setting-up and replenishing condiment stands, trash containers liners, and bus stations.
  • Closes dining facility by cleaning chairs and tables; sweeping and/or vacuuming floors; removing trash and recyclables from the facility.
  • Updates job knowledge by participating in staff training opportunities.
  • Enhances organization reputation by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments
Skills
  • Minimum high school education required, higher degree preferable.
  • Prior restaurant experience is preferred but not necessary.
  • Must be able to read, write, and speak English Fluently.
  • Strong interpersonal and communication skills.
  • Polished and presentable.
Position : -   Server / Assistant Server
  • Communicate any assistance needed during busy periods to the Chef to ensure optimum services.
  • Notify manager if a product does not meet specifications. Check and ensure the correctness of the temperature of appliances and food. Monitor the quantity of food that is prepared and the portions that are served.
  • Ensure proper portion, arrangement, and food garnish to be served. Serve food in proper portions onto proper receptacle. Set-up, clean and break down work station.
  • Wash and disinfect kitchen area including tables, tools, knives, and equipment. Prepare ingredients for cooking, including portioning, chopping, and storing. Wash and peel fresh fruits and vegetables.
  • Prepare and cook food.
Skills
  • Minimum high school education required, higher degree preferable.
  • Prior restaurant experience is preferred but not necessary.
  • Must be able to read, write, and speak English Fluently.
  • Strong interpersonal and communication skills.
  • Polished and presentable.
Position : -    Demi Chef De Partie

Positions Summary

Making sure that the standards of the section for which he/she is responsible are obeyed and performing task allocation of the employee who report to him/her.

Roles and Responsibilities
General Operation
Monitoring tasks transferred at the beginning of every shift according to daily preparation list.
Being 100% responsible for the quality and presentation of products served.
Performing the task distribution of employees reporting to him according to the status of operation.
Controlling that the personnel for whom he/she is responsible has performed the preparation necessary for operation.
Making sure that employees reporting to him/her obey Big Chefs General Working and Discipline Rules.
At the end of service, preparing order list related to his/her section.
Controlling the order and preparedness before service, completing deficiencies
If there are problems with food materials used in operation, reporting thereof to Souse Chef or Kitchen Chef.
Performing all tasks given by Sous Chef or Kitchen Chef.
Performing production of the food related to his/her section according to personnel Menu.
Working in the production section of his/her department personally.
Assisting other sections whenever needed.
Participating all planned personal meetings and making suggestions for improvement.

Hygiene and Cleaning
Making Sure all stations including counters, shelves, pans, pots, ovens, furnaces and fridge equipment at the kitchen area are confirming to cleanliness and hygiene standards.
Obeying food safety and personal hygiene standards, making sure that kitchen personnel obey these standers and health controls of kitchen personnel are performed completely.
Accounting Procedures
Storing and labelling all products properly, applying FIFO (first in First Out) rule

Technical Works
Reporting to Souse Chef and pursing problems related to technical services
Occupational Safety
Obeying occupational safety instruction, paying attention to warning and notices.

Position : -    Junior Sous Chef

Positions Summary

Making sure that the standards of the section for which he/she is responsible are obeyed and performing task allocation of the employee who report to him/her.

Roles and Responsibilities
General Operation
Monitoring tasks transferred at the beginning of every shift according to daily preparation list.
Being 100% responsible for the quality and presentation of products served.
Performing the task distribution of employees reporting to him according to the status of operation.
Controlling that the personnel for whom he/she is responsible has performed the preparation necessary for operation.
Making sure that employees reporting to him/her obey Big Chefs General Working and Discipline Rules.
At the end of service, preparing order list related to his/her section.
Controlling the order and preparedness before service, completing deficiencies
If there are problems with food materials used in operation, reporting thereof to Souse Chef or Kitchen Chef.
Performing all tasks given by Sous Chef or Kitchen Chef.
Performing production of the food related to his/her section according to personnel Menu.
Working in the production section of his/her department personally.
Assisting other sections whenever needed.
Participating all planned personal meetings and making suggestions for improvement.

Hygiene and Cleaning
Making Sure all stations including counters, shelves, pans, pots, ovens, furnaces and fridge equipment at the kitchen area are confirming to cleanliness and hygiene standards.
Obeying food safety and personal hygiene standards, making sure that kitchen personnel obey these standers and health controls of kitchen personnel are performed completely.
Accounting Procedures
Storing and labelling all products properly, applying FIFO (first in First Out) rule

Technical Works
Reporting to Souse Chef and pursing problems related to technical services
Occupational Safety
Obeying occupational safety instruction, paying attention to warning and notices

Position : -    CDP Bakery, Pastry & Chocolatier

Positions Summary

Making sure that the standards of the section for which he/she is responsible are obeyed and performing task allocation of the employee who report to him/her.

Roles and Responsibilities
General Operation
Monitoring tasks transferred at the beginning of every shift according to daily preparation list.
Being 100% responsible for the quality and presentation of products served.
Performing the task distribution of employees reporting to him according to the status of operation.
Controlling that the personnel for whom he/she is responsible has performed the preparation necessary for operation.
Making sure that employees reporting to him/her obey Big Chefs General Working and Discipline Rules.
At the end of service, preparing order list related to his/her section.
Controlling the order and preparedness before service, completing deficiencies
If there are problems with food materials used in operation, reporting thereof to Souse Chef or Kitchen Chef.
Performing all tasks given by Sous Chef or Kitchen Chef.
Performing production of the food related to his/her section according to personnel Menu.
Working in the production section of his/her department personally.
Assisting other sections whenever needed.
Participating all planned personal meetings and making suggestions for improvement.

Hygiene and Cleaning
Making Sure all stations including counters, shelves, pans, pots, ovens, furnaces and fridge equipment at the kitchen area are confirming to cleanliness and hygiene standards.
Obeying food safety and personal hygiene standards, making sure that kitchen personnel obey these standers and health controls of kitchen personnel are performed completely.
Accounting Procedures
Storing and labelling all products properly, applying FIFO (first in First Out) rule

Technical Works
Reporting to Souse Chef and pursing problems related to technical services
Occupational Safety
Obeying occupational safety instruction, paying attention to warning and notices.

Position : -    Chef De Partie

Positions Summary

Making sure that the standards of the section for which he/she is responsible are obeyed and performing task allocation of the employee who report to him/her.

Roles and Responsibilities
General Operation
Monitoring tasks transferred at the beginning of every shift according to daily preparation list.
Being 100% responsible for the quality and presentation of products served.
Performing the task distribution of employees reporting to him according to the status of operation.
Controlling that the personnel for whom he/she is responsible has performed the preparation necessary for operation.
Making sure that employees reporting to him/her obey Big Chefs General Working and Discipline Rules.
At the end of service, preparing order list related to his/her section.
Controlling the order and preparedness before service, completing deficiencies
If there are problems with food materials used in operation, reporting thereof to Souse Chef or Kitchen Chef.
Performing all tasks given by Sous Chef or Kitchen Chef.
Performing production of the food related to his/her section according to personnel Menu.
Working in the production section of his/her department personally.
Assisting other sections whenever needed.
Participating all planned personal meetings and making suggestions for improvement.

Hygiene and Cleaning
Making Sure all stations including counters, shelves, pans, pots, ovens, furnaces and fridge equipment at the kitchen area are confirming to cleanliness and hygiene standards.
Obeying food safety and personal hygiene standards, making sure that kitchen personnel obey these standers and health controls of kitchen personnel are performed completely.
Accounting Procedures
Storing and labelling all products properly, applying FIFO (first in First Out) rule

Technical Works
Reporting to Souse Chef and pursing problems related to technical services
Occupational Safety
Obeying occupational safety instruction, paying attention to warning and notices.

Position : 

Commi I

Commi II

Commi III

Mandatory Requirement
Should have minimum 2 to 5 years' experience in relevant field.
Should have Good Communication skills in English.
Should have pleasant personality & mannerism.
Age limit: 21 to 35 years.

Duties and Responsibilities
Provide the highest and most efficient level of hospitality service to the hotel guests.
Works in the designated station as set by Executive Chef and/or Sous Chef.
Able to organise the assigned work area and efficiently put away orders.
Able to prepare and sells food within recommended time frames to meet Guest expectations.
Able to operate kitchen equipment like braising pan, baking ovens, stoves, grills, microwaves and fryers.
Able to produce quality product in a timely and efficient manner for the guests or staff.
Responsible to maintain cleanliness, sanitation at the assigned work area.
Responsible for preparing and cooking all food items by the recipe and to specification.
Prepare ingredients for cooking, including portioning, chopping, and storing food.
Prepare all menu items by strictly following recipes and yield guide.
Cook food according to recipes, quality standards, presentation standards and food preparation checklist.
Prepares, seasons, and cooks a wide variety of meats, vegetables, soups, breakfast dishes and other food items.
Slices, grind and cooks meats and vegetables using a full range of cooking methods.
Wash and peel fresh fruits, vegetables and also able to weigh, measure and mix ingredients on correct proportions.
Have general knowledge of cooking temperatures, making soups & sauces, preparing entrees, vegetable preparation and a la carte cooking.
Set-up the station with par stocks of menu items, and prepare the dishes designated for that station.
Checks supplies and prep lists and ensures all items are prepped in a timely fashion.
Replenishes service lines as needed and restocks and prepares the workstation for the next shift.
Ensures that all products are stored properly in the correct location at the appropriate levels at all times.
Communicate any assistance needed during busy periods and report any incidents to the Sous Chef to ensure optimum service to guests.
Check and ensure the correctness of the temperature of appliances and food.
Serve food in proper portions on to correct serving vessels and plates.
Wash and disinfect kitchen area, workstations, tables, tools, knives and other equipment.
Maintain correct portion size and quality of the food to the hotel's standards.
Minimise waste and maintain controls to attain forecasted food cost.
Review status of work and follow-up actions required with the Head Cook before leaving.
Assists in providing on the job training & development of new cooks.
Assists other Team Members in the kitchen when needed or perform any other tasks assigned by the hotel management

Please send us your resume, all the testimonials for shortlisting process to :- jobs1@dewanconsultants.com

Mithun
022-42146711 / 42176700

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