Crowne_TopBanner

COMMI l(Pastry &Bakery)-CROWNE PLAZA KUWAIT

Kuwait City

Full job details

Recruiter
Crowne Plaza Hotels & Resorts - Middle East & Africa
Posted
26/11/2016
Ref
KUW001448
Location
Kuwait City
Job Type
Chefs, Commis Chef
Sector
Hotel
Job Level
Non-Management
 
Job overview:-



To assist the Chef De Partie in his duties to ensure that all food is
served according to pre-determined methods of cooking and plating instructions.

At Crowne Plaza , we want our guests to feel able to do their
best, achieve their goals and be recognized for their success.  To help them we need you to stay One Step
Ahead and:

·          Create confidence – by being an expert at what you
do; by acting and           looking the part and adapting your style to match your                                           guests’ pace in all you do.

·          Encourage success – by supporting and respecting
your guests and their goals; by recognizing them and making them feel valued
and important; and offering thoughtful choices to help them feel restored and
balanced.

·          Make
it happen
– by being perceptive to your guests’ needs; by
taking ownership for getting things done and working seamlessly with others to
help guests be successful.

Duties and Responsibilities:-

FINANCIAL RETURNS

·         Collecting required food
items from the stores and butchery.

·         Preparing mise-en-place
according to direction given by the Section Head.

PEOPLE

  • ·       Assisting other cooks in
    the section to perform their duties efficiently.
  •         Assist his immediate work colleagues, supervisor in
    the performance of his duties.

GUEST EXPERIENCE

  ·     To work along with the team
according to the standard and policy, to bring about the guest experience.

RESPONSIBLE BUSINESS:·         Cooperates and works
together with the Demi Chef in the production of food in this section.·         Assisting and studying
practiced recipes and Hotel food standards.·   Carrying out
conscientiously all duties and instructions as assigned by his superiors.·         Carrying out other
occasional duties related to the scope of the job as requested.RESPONSIBLE BUSINESS:
·         Reports for overtime as & when requested by the
chef-in charge.

·         Collects items from the stores against the proper
requisition & place them in the proper place on first in first out basis.
To consistently provide & maintain the highest standard of the guest care
& service.

·         To maintain a high standard of personal hygiene
& grooming at all times

·         To co-operate & to communicate with all
colleagues, supervisors & 
managements to ensure effective departmental team work & high
morale.

·         To demonstrate a working knowledge of fire
prevention & to follow the hotel evacuation plan on hearing the alarm.

 ACCOUNTABILITY, QUALIFICATIONS AND
REQUIREMENTS:


Hotel Management course/education,
previous work experience in hotel/in this position, must be able to communicate
in primary language (English), team player, accountable, responsible and
maintaining quality of work place at all times.






Job overview:-


To assist the Chef De Partie in his duties to ensure that all food is served according to pre-determined methods of cooking and plating instructions.

At Crowne Plaza , we want our guests to feel able to do their best, achieve their goals and be recognized for their success.  To help them we need you to stay One Step Ahead and:

·          Create confidence – by being an expert at what you do; by acting and           looking the part and adapting your style to match your                                           guests’ pace in all you do. 

·          Encourage success – by supporting and respecting your guests and their goals; by recognizing them and making them feel valued and important; and offering thoughtful choices to help them feel restored and balanced.

·          Make it happen – by being perceptive to your guests’ needs; by taking ownership for getting things done and working seamlessly with others to help guests be successful.

Duties and Responsibilities:-

FINANCIAL RETURNS

·         Collecting required food items from the stores and butchery.

·         Preparing mise-en-place according to direction given by the Section Head.

PEOPLE

  • ·       Assisting other cooks in the section to perform their duties efficiently.
  •         Assist his immediate work colleagues, supervisor in the performance of his duties.

GUEST EXPERIENCE

  ·     To work along with the team according to the standard and policy, to bring about the guest experience.

RESPONSIBLE BUSINESS:·         Cooperates and works together with the Demi Chef in the production of food in this section.·         Assisting and studying practiced recipes and Hotel food standards.·   Carrying out conscientiously all duties and instructions as assigned by his superiors.·         Carrying out other occasional duties related to the scope of the job as requested.RESPONSIBLE BUSINESS:
·         Reports for overtime as & when requested by the chef-in charge.

·         Collects items from the stores against the proper requisition & place them in the proper place on first in first out basis. To consistently provide & maintain the highest standard of the guest care & service.

·         To maintain a high standard of personal hygiene & grooming at all times

·         To co-operate & to communicate with all colleagues, supervisors &  managements to ensure effective departmental team work & high morale.

·         To demonstrate a working knowledge of fire prevention & to follow the hotel evacuation plan on hearing the alarm.

 ACCOUNTABILITY, QUALIFICATIONS AND REQUIREMENTS:Hotel Management course/education, previous work experience in hotel/in this position, must be able to communicate in primary language (English), team player, accountable, responsible and maintaining quality of work place at all times.




' ' ' '