Hiring For Commis II Chef – Italian Hot Section in Manama

Operational :

• Designated sections of the kitchen are to be maintained to Brand and Company standard.

• Ensure all section menu items are prepared to Brand standard.

• Work in close liaison with all sections of the kitchen to ensure efficient service.

• Work within the relevant sections as directed by HC / SC and ensure all items served meet Brand standard.

• Coordinate and communicate with HC and SC regarding any food quality issues, system deficiencies, or employee concerns.

• Ensure all equipment is working to the standard required by the business and if issues are found that they are reported.

• Control costs without compromising standards.

• Monitor and account for food wastage within the active inventory system.

• Ensure daily, weekly and monthly administration is to Company standards and meets set deadlines.

• Ensure the kitchen uniform and personal hygiene requirements are adhered to at all times.

Health & Safety

• Ensure rigorous and continuous adherence to HACCP, Food Safety, and Health and Safety guidelines as defined by the Company and / or local law throughout the SBU.

• Report and deficiencies to Head Chef and Sous Chef