Hotel job Requirement Qatar

HEAD WAITER – (QR. Basic:1925+Live out:1050+Trans:350+Food:175=3500/- )

F&B Head waiter’s job is to provide great customer service while performing their regular waiter duties, well as managing their fellow waiters. Responsibilities include hosting, creating relationships with guests by offering exceptional & timely service & overseeing opening & closing duties.

• Knows how to speak, read & write English • Speak Arabic is a plus • Minimum 4 years’ experience in hospitality / food and beverage industry • Worked in an international, healthy, Italian, French or casual diner concept or café • POS experience (Micros, RM, Odoo…) • Has Microsoft office experience (Word, excel, outlook) • Knowledge of health and safety standards • Knowledge of hospitality functions

• Experience in following instructions • Team player • Good communication skills • Trustworthy

 

·       HEAD BARISTA –  (QR. Basic:2117+ Live out:1155+ Trans:385+ Food:192=3850/- )

A Head barista has total responsibility for the day-to-day running of the bar – ensuring it is the best it can be by emphasizing on efficient, professional and friendly customer service.

Required complete knowledge of:

o Fresh juice preparation, shakes, smoothies, coffee brewing, latte art, milkshakes, mocktails and milk

frothing o All beverage material and approved brands are available in outlet prior to service time o The characteristics and description of every beverage on menu list o Designated glassware and garnishes for drinks o All bar menu items, preparation method/time, ingredients, portion sizes, garnishes, presentation and prices o Daily specials o Correct maintenance and use of equipment o Check storage areas for proper supplies, organization and cleanliness.

·       WAITER – (QR. Basic:1540+ Live out:840+ Trans:280+ Food:140=2800/- )

F&B waiter’s job is to take orders and deliver food and beverages to customers by uplifting the dining experience through patience, personality and perseverance to thrive in this role.

• Punctual • Look professional & abide by H&J grooming standards • Complete all assigned tasks delegated by the Head Waiter • Ensure side stations are fully stored • Check with the Head Waiter for miscellaneous duties to be completed before opening, during operation & At closing (checking on WC, helping the barista, arranging staff room…) • Welcome and greet guests as pr H&J required standards

• Follow H&J service sequence • Show concern in guest’s wants and needs • Check regularly side station and if anything missing ask the runner to replenish • Notify the Head Waiter if adjustments are needed in the general atmosphere (music, AC…) • Offer outstanding service

FOOD RUNNER –  (QR. Basic:1375+ Live out:750+ Trans:250+ Food:125=2500/- )

F&B Food Runner is primarily responsible for delivering food & beverage orders from the kitchen to customers’ tables rapidly and accurately. It is this person who will maintain the cleanliness of the expo line, organization of order tickets, and communicate effectively with BOH & FOH team. In addition to that a Food Runner is the support for all FOH staff by attending to operational errands that smoothen the service which maintains guest satisfaction.

• Check with the Waiter for miscellaneous duties to be completed before opening, during operation & at closing (checking on WC, helping the barista, arranging staff room…) • Follow H&J service sequence • Check regularly side station and if anything missing, replenish • Deliver food and beverage rapidly and accurately to the Waiter • Take care of cleanliness of side stations.

·       BARISTA –  (QR. Basic:1540+ Live out:840+ Trans:280+ Food:140=2800/- )

A barista promotes coffee consumption by educating customers by selling coffee and coffee grinding and brewing equipment, accessories, and supplies; in addition to preparing and serving a variety of exclusive beverages with the possibility of some pastries and cookies.

Required complete knowledge of:

Menu items and brands o Maintain knowledge of the characteristics & description of fresh juices, fruit cocktails, shakes, smoothies, mocktails, milkshakes, coffee etc. Designated glassware, ingredients, preparation methods and garnishes for each drink.  Table/seat/station numbers, seating capacity, hours of operation, menus, price range and dress code of assigned outlet. Correct maintenance and use of equipment; use equipment only as intended• Attend to opening duties according to opening checklist

·       KITCHEN CHEF .

·       CHEF DE PARTIE –  (QR. Basic:1925+ Live out:1050+Trans:350+Food:175=3500/- )

A kitchen chef de partie is responsible for supporting the Kitchen Chef and Sous Chef to deliver consistent high-quality food, handle purchase orders and ensure that items arrive within the required specs, time & state.

• Check daily logbook: Maintenance, Messages from previous shift, Updates on item presentation. • Assign the section to kitchen members until the Sous Chef – Head Chef is on duty • Check screen/printers are working properly & test • Check that all equipment is on and is functioning normally by testing.

·       KITCHEN COMMIS –  (QR. Basic:1540+ Live out:840+Trans:280+Food:140=2800/- )

A Kitchen commis ensures food preparation areas are always well maintained, efficient & safe. Sorting, storing and distributing ingredients as per agreed standards is a must especially since washing, peeling, chopping, cutting and cooking foodstuffs are the launch of a tasty culinary experience & the base for a cost efficient operation.

• Check all areas in his section for cleanliness from the previous shift • Check on fridges & freezers: Expiry, Par levels, Quality… • Fill up temperature log sheets • Discard bad quality & fill relative wastage sheets after informing superior • Attend to prep requirements based on prep sheet

PASTRY CHEF DE PARTIE- (QR.Basic:2117+Live out:1155+Trans:385+ Food:192=3850/- )

A pastry kitchen chef de partie is responsible for supporting the Kitchen Chef and Sous Chef to deliver consistent high-quality desserts, handle purchase orders and ensure that items arrive within the required specs, time & state.

• Check daily logbook: Maintenance, Messages from previous shift, Updates on item presentation… • Assign the section to kitchen pastry members • Check that all equipment is on and is functioning normally by testing • Coordinate with kitchen CDP on 86 items which he will relay to the FOH in charge • Suggest upselling items with the coordination of the kitchen CDP which he will relay to the FOH in charge

·       PASTRY COMMIS – (QR. Basic:1540+ Live out:840+Trans:280+Food:140=2800/- )

A Pastry commis ensures pastry/dessert preparation areas are always well maintained, efficient & safe. One working in this section within a kitchen operation must be very detail oriented & precises to secure consistency & a cost-efficient workflow.

 • Check all areas in his section for cleanliness from the previous shift • Check on fridges & freezers: Expiry, Par levels, Quality… • Fill up temperature log sheets • Discard bad quality & fill relative wastage sheets after informing superior • Attend to prep requirements based on prep sheet • Help superior stock and arrange production based on: FIFO, Production date, Expiry date, Name of item.

 

All candidates must know how to speak, read & write English • Speak Arabic is a plus • Minimum 2 years’ pastry/dessert experience in hospitality / food and beverage industry • Worked in a pastry/dessert section in an international, healthy, Italian, French or casual diner concept or café • Knowledge of health and safety standards • Knowledge of hospitality functions • Experience in following instructions • Team player • Good communication skills • Trustworthy

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