Commis 2
kempinski
Commis 2
DescriptionTo maintain a high standard of all food preparation and service in their respective Kitchens, according to the standards required by the management.
Key Responsibilities● The attached key areas, responsibilities and activities reflect the items considered necessary to describe the principal functions of the job identified and shall not be constructed as a detailed description of all the work requirements that may be inherent in the job. ● Thorough knowledge of the establishment’s facilities and personnel involved. ● Good knowledge of food service techniques and menu contents ● Aware of the hotel fire and safety and emergency procedures. ● Contributes and works as a team in the general operations of the kitchen(s), offering to assist fellow colleagues when required. ● Maintains a professional and friendly attitude towards guests during contact. ● Ensures a clean, professional appearance according to hotel grooming standards. ● Acquainted and familiar with the use of all electrical and mechanical equipment in the kitchen and observes the safety precautions when handling them. ● Practices the hygiene and sanitation procedures set by the hotel when handling food. ● Ensures proper use and cleaning of equipment in order to prolong the use and prevent damage. ● Practices economy where food, paper supplies, electricity and water are concerned. ● Maintains strict control on food portioning and wastage, ensuring gross food profitability. ● Ensures all staff have a clear understanding of the hotel fire and safety / emergency procedures.● ● Ensures that food quality and standards are maintained at all times when preparing for restaurant and banquet functions. ● Assist in food stock taking as required. Adheres to all rules and regulations set by the management
Application Deadline: 30 September 2025
Department: Kitchen
Employment Type: Permanent - Full Time
Location: Qatar - Doha
Compensation: ر.ق0 / month
DescriptionTo maintain a high standard of all food preparation and service in their respective Kitchens, according to the standards required by the management.
Key Responsibilities● The attached key areas, responsibilities and activities reflect the items considered necessary to describe the principal functions of the job identified and shall not be constructed as a detailed description of all the work requirements that may be inherent in the job. ● Thorough knowledge of the establishment’s facilities and personnel involved. ● Good knowledge of food service techniques and menu contents ● Aware of the hotel fire and safety and emergency procedures. ● Contributes and works as a team in the general operations of the kitchen(s), offering to assist fellow colleagues when required. ● Maintains a professional and friendly attitude towards guests during contact. ● Ensures a clean, professional appearance according to hotel grooming standards. ● Acquainted and familiar with the use of all electrical and mechanical equipment in the kitchen and observes the safety precautions when handling them. ● Practices the hygiene and sanitation procedures set by the hotel when handling food. ● Ensures proper use and cleaning of equipment in order to prolong the use and prevent damage. ● Practices economy where food, paper supplies, electricity and water are concerned. ● Maintains strict control on food portioning and wastage, ensuring gross food profitability. ● Ensures all staff have a clear understanding of the hotel fire and safety / emergency procedures.● ● Ensures that food quality and standards are maintained at all times when preparing for restaurant and banquet functions. ● Assist in food stock taking as required. Adheres to all rules and regulations set by the management
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