Commis Job Hiring in Kuwait for Hyatt Regency Al Kout Mall

Job Opportunity in Kuwait!

Job Vacancy: Commis
Employer / Company: Manshar Real Estate Company (Hyatt Regency Al Kout Mall)
Job Location: Kuwait

Commis

Qualifications:

• Ideally have completed vocational training as a cook.
• Minimum 1-2 year work experience as Commis Chef or 2 years as Apprentice in a hotel or restaurant with good standards.
• Has basic Culinary skills and basic food hygiene knowledge.

Responsibilities:

Customer Service:

• To deliver the brand promise and provide exceptional guest service at all times.
• To provide excellent service to internal customers as appropriate.

Operational:

• To be familiar with all food items on the outlet menu.
• To prepare food products according to the standard required.
• To follow standard recipes and minimize waste to help ensure that the outlet’s food cost is in line with budget.
• To be flexible wherever possible in meeting special requests from guests for specific food preparation methods and ingredients.
• To follow presentation guidelines as established by the Chef de Partie, Demi Chef de Partie,Sous Chef or Chef de Cuisine.
• To maintain the assigned station/ section in a clean and orderly manner at all times.
• To ensure that all company minimum brand standards are implemented, and that optional brand standards are implemented where appropriate.
• To work in a supportive and flexible manner with other associates and other departments, in a spirit of “We work through Teams”.
• To be up to date with the availability of seasonal and new products on the market.
• To treat all operating equipment and supplies carefully to minimize damage and reduce wastage.

Other Duties:

• To report for duty punctually wearing the correct uniform and name tag.
• To maintain a high standard of personal appearance and hygiene and adhere to the hotel and department grooming standards.
• To provide friendly, courteous and professional service at all times.
• To maintain good working relationships with colleagues and all other departments.
• To read the hotel’s Associate Handbook and have an understanding of and adhere to the hotel’s rules and regulations and in particular, the policies and procedures relating to Fire, Hygiene, Health, Safety and Environment.
• To comply with local legislation as required.
• To respond to any changes in the department as dictated by the needs of the hotel.
• To be flexible in the job function and perform any other reasonable duties and responsibilities which may be assigned, including redeployment to other departments/areas if required, in order to meet business demands and guest service needs.
• To attend training sessions and meetings as and when required.

Requirements:

• Must have a valid passport for more than 3 years
• Employment certificates
• NBI clearance valid for at least 1 year with “no derogatory / no record on file” remarks
• PEOS certificate

REMINDER: WE WILL ONLY RESPOND TO YOU IF YOUR CURRENT EXPERIENCE, INDUSTRY AND QUALIFICATIONS MATCH THE REQUIREMENTS OF OUR PRINCIPALS/EMPLOYERS

Please report to our office for preliminary interview.
Walk in at the IPAMS office every Tuesday and Wednesday, from 8:30 am to 2:30 pm to submit your application.

Please bring 2 copies of your CV/ Resumes and supporting documents (COE, trainings, seminars), bring original for verification.

Industrial Personnel and Management Services, Inc. (IPAMS)
Address:📍IPAMS Bldg. 723 Aurora Blvd. Barangay Mariana, New Manila, Quezon City

Directions:

• Between Balete Drive and Hemady Avenue
• Right in front of Robinsons Magnolia Mall
• Between United Coconut Planters Bank (UCPB) and Bank of the Philippine Islands (BPI)
• A block away from St. Paul’s University Quezon City
• Between Gilmore and Betty Go-Belmonte LRT-2 Stations

IPAMS CHARGES ABSOLUTELY ZERO FEES FROM ALL FILIPINOS. This means NO Placement Fees, NO Processing Fees, NO Salary Deductions. NO Exceptions.

For manpower pooling. Beware of illegal recruiters, scammers, and human traffickers.
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Qualifications:

Ideally have completed vocational training as a cook.
Minimum 1-2 year work experience as Commis Chef or 2 years as Apprentice in a hotel or restaurant with good standards.
Has basic Culinary skills and basic food hygiene knowledge.

Responsibilities:

Customer Service:

To deliver the brand promise and provide exceptional guest service at all times.
To provide excellent service to internal customers as appropriate.

Operational:

To be familiar with all food items on the outlet menu.
To prepare food products according to the standard required.
To follow standard recipes and minimize waste to help ensure that the outlet’s food cost is in line with budget.
To be flexible wherever possible in meeting special requests from guests for specific food preparation methods and ingredients.
To follow presentation guidelines as established by the Chef de Partie, Demi Chef de Partie,Sous Chef or Chef de Cuisine.
To maintain the assigned station/ section in a clean and orderly manner at all times.
To ensure that all company minimum brand standards are implemented, and that optional brand standards are implemented where appropriate.
To work in a supportive and flexible manner with other associates and other departments, in a spirit of “We work through Teams”.
To be up to date with the availability of seasonal and new products on the market.
To treat all operating equipment and supplies carefully to minimize damage and reduce wastage.

Other Duties:

To report for duty punctually wearing the correct uniform and name tag.
To maintain a high standard of personal appearance and hygiene and adhere to the hotel and department grooming standards.
To provide friendly, courteous and professional service at all times.
To maintain good working relationships with colleagues and all other departments.
To read the hotel’s Associate Handbook and have an understanding of and adhere to the hotel’s rules and regulations and in particular, the policies and procedures relating to Fire, Hygiene, Health, Safety and Environment.
To comply with local legislation as required.
To respond to any changes in the department as dictated by the needs of the hotel.
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