Ascott corniche al khobar hotel
To follow the Supervisor’s instructions for Menu plans and daily preparations. To ensure that products are consistently prepared according to the highest possible standards. To comply with the latest Health and Sanitation regulations (USPH and all other Port Health Authorities) at all times. To know the requirements of the Menus and to plan ahead for operational needs accordingly. To report work orders to the Sous Chef when deficiencies are noted or when maintenance is required and to follow up on the work orders in a timely manner. To complete a Work Registration Form correctly every month and to submit it to the Sous Chef in a timely manner. To adhere to, and to ensure that the Staff in assigned section in the Galley adheres to all Company Policies and Procedures, Manuals and Directives. Other responsibilities, as assigned, but not limited to the above. ..
Cautionary Notice: qatarjobsdaily.com Warns Job Seekers Against Paying Employers for Visa or Expenses - Legitimate Employers Should Cover These Costs Themselves.