Fiaz Javed

Fiaz Javed

Cafeteria Team leader at Danat Alain Resort
Lives in Al Ain, United Arab Emirates
over 6 months ago

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Areas of Responsibility
Check work area for proper equipment and sanitation.
Check and refill all dispensers (soap, napkins, paper cups, paper towels etc.).
Keep storage area clean and organized.
Keep work area clean (floors, walls, ceilings, shelves and equipment).
Sweep, mop and clean garbage when needed. Use “wet floor” sign.
Clean and set up coffee station, juice machines, microwave, fridge or any other machine.
Check buffet carts for cleanliness, and make sure all equipment works properly.
Before, between and after meal periods, make sure to keep a clean environment.
Report unusual situations to your supervisor (leaks, broken items, etc.)
Do not operate any machine without following the safety procedures.
When moving and lifting equipment, do it the right way only. Ask for help when needed.
Always leave a clean area for the next person.
Health and sanitation code requirements must be met at all times.
Wash all glassware, chinaware, silverware and hollowware and store it only in assigned racks, always on dollies.
Cooking District Logo

Job Support
Job Descriptions
Hotel Cafeteria Supervisor
Department
Reports to
Executive Steward or Executive Chef
Purpose
To achieve hotel goals, food and beverage goals stewarding goals, employee satisfaction, clean sanitized cafeteria, and to manage the department while in charge.
Constituents
Guests
Employees
Associate team
Management team
The local community
Vendors
Indicators of Success
Achievement of customer satisfaction and loyalty goals
Achievement of F & B revenue, profit and customer satisfaction goals
Achievement of employee satisfaction and retention goals
Achievement of the hotel’s financial goals
Achievement of departmental goals
Areas of Responsibility
Check work area for proper equipment and sanitation.
Check and refill all dispensers (soap, napkins, paper cups, paper towels etc.).
Keep storage area clean and organized.
Keep work area clean (floors, walls, ceilings, shelves and equipment).
Sweep, mop and clean garbage when needed. Use “wet floor” sign.
Clean and set up coffee station, juice machines, microwave, fridge or any other machine.
Check buffet carts for cleanliness, and make sure all equipment works properly.
Before, between and after meal periods, make sure to keep a clean environment.
Report unusual situations to your supervisor (leaks, broken items, etc.)
Do not operate any machine without following the safety procedures.
When moving and lifting equipment, do it the right way only. Ask for help when needed.
Always leave a clean area for the next person.
Health and sanitation code requirements must be met at all times.
Wash all glassware, chinaware, silverware and hollowware and store it only in assigned racks, always on dollies.
Never use front-of-the-house (FOH) linen for any cleaning job. Use only designated rags.
Clean all spills as they happen, and post “wet floor” sign to prevent accidents.
Always return brooms and mops to a designated area called “mop station.”
All attendants are responsible for safe working conditions. Potentially unsafe situations or environments must be corrected or shown to the manager immediately.
All attendants must be properly dressed per guidelines before reporting to work.
Specific dress requirements for working in public areas must be met at all times.
Wipe down all counters and surfaces (shelves, tops, bottoms, posts etc.).
All attendants must assist the kitchen crew if needed or requested.
Develop and implement strategies for stewarding that are aligned with the hotel’s F&B objectives.
Create a good working atmosphere for employees through communication skills and reinforcement.
Deliver the company experience to employees and guests through great service, clean and polished equipment, good manners and great human skills.
Always be properly dressed and presentable, with a professional manner.
Check, tour and inspect all stations, kitchens and back-of-the-house (BOH) areas when arriving and before leaving.
Make sure dish machines and other machines are maintained and clean.
Check the schedule to make sure your employees are here and on time.
Distribute chemicals and cleaning supplies to stewards.
Distribute a “side duties list” to your employees and check that everything is done before the end of their shift.
Assign working areas to your employees.
Check all BEO’s for any upcoming events.
During slow periods, keep your employees busy by cleaning and keeping the BOH well maintained.
Make sure all equipment is in its proper area.
Assist in any BOH area when needed.
Instruct your employees on how to avoid accidents or dangerous actions.
Monitor arrival time, breaks and departure time of your employees.
Receive deliveries of equipment and store it in the right place.
Teach your employees to work as a team.
Do inventory counts whenever needed and maintain par level of stock.
Make sure silver room and office are organized and clean.
Check the garbage area during and after garbage removal, and make sure
garbage room area will be sanitized, disinfected clean.
Make sure banquet props and any other equipment is back to its place.
Notify your manager for any shortage of equipment or any arising problem.
Check all F&B outlets for any need before the end of your shift.

Experience

  • Cafeteria Team leader

    Danat Alain Resort - Al Ain, United Arab Emirates

    Human Resources
    December 2014 - Now · 4 years and 3 months

    Cooking District Logo Job Support Job Descriptions Hotel Cafeteria Supervisor Department Reports to Executive Steward or Executive Chef Purpose To achieve hotel goals, food and beverage goals stewarding goals, employee satisfaction, clean sanitized cafeteria, and to manage the department while in charge. Constituents Guests Employees Associate team Management team The local community Vendors Indicators of Success Achievement of customer satisfaction and loyalty goals Achievement of F & B revenue, profit and customer satisfaction goals Achievement of employee satisfaction and retention goals Achievement of the hotel’s financial goals Achievement of departmental goals Areas of Responsibility Check work area for proper equipment and sanitation. Check and refill all dispensers (soap, napkins, paper cups, paper towels etc.). Keep storage area clean and organized. Keep work area clean (floors, walls, ceilings, shelves and equipment). Sweep, mop and clean garbage when needed. Use “wet floor” sign. Clean and set up coffee station, juice machines, microwave, fridge or any other machine. Check buffet carts for cleanliness, and make sure all equipment works properly. Before, between and after meal periods, make sure to keep a clean environment. Report unusual situations to your supervisor (leaks, broken items, etc.) Do not operate any machine without following the safety procedures. When moving and lifting equipment, do it the right way only. Ask for help when needed. Always leave a clean area for the next person. Health and sanitation code requirements must be met at all times. Wash all glassware, chinaware, silverware and hollowware and store it only in assigned racks, always on dollies. Never use front-of-the-house (FOH) linen for any cleaning job. Use only designated rags. Clean all spills as they happen, and post “wet floor” sign to prevent accidents. Always return brooms and mops to a designated area called “mop station.” All attendants are responsible for safe working conditions. Potentially unsafe situations or environments must be corrected or shown to the manager immediately. All attendants must be properly dressed per guidelines before reporting to work. Specific dress requirements for working in public areas must be met at all times. Wipe down all counters and surfaces (shelves, tops, bottoms, posts etc.). All attendants must assist the kitchen crew if needed or requested. Develop and implement strategies for stewarding that are aligned with the hotel’s F&B objectives. Create a good working atmosphere for employees through communication skills and reinforcement. Deliver the company experience to employees and guests through great service, clean and polished equipment, good manners and great human skills. Always be properly dressed and presentable, with a professional manner. Check, tour and inspect all stations, kitchens and back-of-the-house (BOH) areas when arriving and before leaving. Make sure dish machines and other machines are maintained and clean. Check the schedule to make sure your employees are here and on time. Distribute chemicals and cleaning supplies to stewards. Distribute a “side duties list” to your employees and check that everything is done before the end of their shift. Assign working areas to your employees. Check all BEO’s for any upcoming events. During slow periods, keep your employees busy by cleaning and keeping the BOH well maintained. Make sure all equipment is in its proper area. Assist in any BOH area when needed. Instruct your employees on how to avoid accidents or dangerous actions. Monitor arrival time, breaks and departure time of your employees. Receive deliveries of equipment and store it in the right place. Teach your employees to work as a team. Do inventory counts whenever needed and maintain par level of stock. Make sure silver room and office are organized and clean. Check the garbage area during and after garbage removal, and make sure garbage room area will be sanitized, disinfected clean. Make sure banquet props and any other equipment is back to its place. Notify your manager for any shortage of equipment or any arising problem. Check all F&B outlets for any need before the end of your shift.

  • Housekeeping Team Leader

    Grand Millennium Kurdistan - Kalak, Iraq

    Housekeeping
    February 2014 - September 2014 · 8 months

  • Housekeeping Attendant

    Sheraton khalidiya Abu Dhabi - Abu Dhabi, United Arab Emirates

    Housekeeping
    January 2012 - December 2013 · 1 year and 12 months

  • Housekeeping Attendant

    Sands Hotel Abu Dhabi - Abu Dhabi, United Arab Emirates

    Housekeeping
    February 2009 - December 2010 · 1 year and 11 months

  • Housekeeping Attendant

    Pearl Continental Hotel - Islamabad, Pakistan

    Housekeeping
    August 2007 - January 2009 · 1 year and 6 months

Education

  • School

    February 1998 - December 2000

Languages

  • Hindi
    Native or fluent
    100%
  • Panjabi
    Native or fluent
    100%
  • Urdu
    Native or fluent
    100%
  • English
    Native or fluent
    100%

Skills

  • Buffing
  • Car parking cleaning
  • Carpet shampoo
  • Hand scrubbing
  • Lobby cleaning
  • Marble polish
  • Room cleaning
  • Scraping

Other

  • Employee of the month

    Danat Alain Resort abu Dhabi Alain

    fiaz25.JPG
  • Guest appreciation letter

    Sheraton khalidiya Abu Dhabi

    fiaz 10.jpg
  • Employee of the month

    Pearl Continental Hotel Islamabad Pakistan

    fiaz 14.jpg
  • Employee of the month

    Sends Hotel Abu Dhabi

    fiaz 16.jpg
  • Employee of the month

    Grand Millennium Kurdistan Iraq

    fiaz 02.jpg
  • Employee of the Year

    Sheraton khalidiya Abu Dhabi

    fiaz 07.jpg
Connections
Santosh Gurung
housekeeping attendent at Aloft Al Ain
Uchenna Johnson Ihenacho
Housekeeping Room Attendant at Lasenza hotel
Following
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Dubai, United Arab Emirates
Other members
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Al Ain, United Arab Emirates
Tanveer Ahmed
Al Ain, United Arab Emirates
Amina Qureshi
Dubai, United Arab Emirates
Muntaha Sethi
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Faisal Islam
Dubai, United Arab Emirates
View 91237 members