This position is not available anymore, but there are more F&B kitchen jobs
Expired
Commis
About the job
Main Duties:
Customer Service
To deliver the brand promise and provide exceptional guest service at all times.
To provide excellent service to internal customers as appropriate.
Operational
To be familiar with all food items on the outlet menu.
To prepare food products according to the standard required.
To follow standard recipes and minimise waste to help ensure that the outlet’s food cost is in line with budget.
To be flexible wherever possible in meeting special requests from guests for specific food preparation methods and ingredients.
To follow presentation guidelines as established by the Chef de Partie, Sous Chef or Chef de Cuisine.
To maintain the assigned station / section in a clean and orderly manner at all times.
To ensure that all company minimum brand standards are implemented, and that optional brand standards are implemented where appropriate.
To work in a supportive and flexible manner with other employees and other departments.
To treat all operating equipment and supplies carefully to minimise damage and reduce wastage.
Other Duties
To report for duty punctually wearing the correct uniform and name tag.
To maintain a high standard of personal appearance and hygiene and adhere to the hotel and department grooming standards.
To provide friendly, courteous and professional service at all times.
To maintain good working relationships with colleagues and all other departments.
To read the hotel’s Employee Handbook and have an understanding of and adhere to the hotel’s rules and regulations and in particular, the policies and procedures relating to Fire, Hygiene, Health and Safety.
To comply with local legislation as required.
To respond to any changes in the department as dictated by the needs of the hotel.
To be flexible in your job function and perform any other reasonable duties and responsibilities which may be assigned to you, including redeployment to other departments/areas if required, in order to meet business demands and guest service needs.
To attend training sessions and meetings as and when required.
Customer Service
To deliver the brand promise and provide exceptional guest service at all times.
To provide excellent service to internal customers as appropriate.
Operational
To be familiar with all food items on the outlet menu.
To prepare food products according to the standard required.
To follow standard recipes and minimise waste to help ensure that the outlet’s food cost is in line with budget.
To be flexible wherever possible in meeting special requests from guests for specific food preparation methods and ingredients.
To follow presentation guidelines as established by the Chef de Partie, Sous Chef or Chef de Cuisine.
To maintain the assigned station / section in a clean and orderly manner at all times.
To ensure that all company minimum brand standards are implemented, and that optional brand standards are implemented where appropriate.
To work in a supportive and flexible manner with other employees and other departments.
To treat all operating equipment and supplies carefully to minimise damage and reduce wastage.
Other Duties
To report for duty punctually wearing the correct uniform and name tag.
To maintain a high standard of personal appearance and hygiene and adhere to the hotel and department grooming standards.
To provide friendly, courteous and professional service at all times.
To maintain good working relationships with colleagues and all other departments.
To read the hotel’s Employee Handbook and have an understanding of and adhere to the hotel’s rules and regulations and in particular, the policies and procedures relating to Fire, Hygiene, Health and Safety.
To comply with local legislation as required.
To respond to any changes in the department as dictated by the needs of the hotel.
To be flexible in your job function and perform any other reasonable duties and responsibilities which may be assigned to you, including redeployment to other departments/areas if required, in order to meet business demands and guest service needs.
To attend training sessions and meetings as and when required.
- Number of positions: 10
- Attractive Package
- Will be provided by Company
- Excellent Benefits
- Department: F&B kitchen F&B service F&B other F&B-Kitchen
About you
Requirements /Qualifications:
Previous experience in the Culinary field required
Journeyman’s papers or international equivalent an asset
Diploma Certification in a Culinary discipline an asset
Strong interpersonal and problem solving abilities
Highly responsible & reliable
Ability to work well under pressure in a fast paced environment
Ability to work cohesively as part of a team
Ability to focus attention on guest needs, remaining calm and courteous at all times
Previous experience in the Culinary field required
Journeyman’s papers or international equivalent an asset
Diploma Certification in a Culinary discipline an asset
Strong interpersonal and problem solving abilities
Highly responsible & reliable
Ability to work well under pressure in a fast paced environment
Ability to work cohesively as part of a team
Ability to focus attention on guest needs, remaining calm and courteous at all times
- Language required: English. Arabic is a plus
The company
Headquartered in Riyadh, RAFAL Real Estate Company was founded in late 2007, with the objective of developing distinguished communities with unique lifestyle, offering both, clients and Investors, a real opportunity to live and invest in style. RAFAL is owned by leading business groups in KSA; namely, A. K. Al Muhaidib & Sons Co., Ibrahim A. Abunayyan & Bros Co., and Arabian Tawazon for Commercial Investment Co. Ltd.