Job
Description
Designation: CDP
Job Description
Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites based in Production chart
•Coordinate daily tasks with the Sous Chef or Executive Chef
•Follow the instructions and recommendations from the immediate superiors to complete the daily tasks
•Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques
•Instruct and lead subordinates through their daily requirements in food preparation and actively take part in set up and supervising of buffets and special functions
•Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control
•Consult and check on daily requirements, functions and last minute events
•Guide and train the subordinates on a daily basis to ensure high motivation and economical working environment.
Designation: Commis-I
Job Description
· Work schedule according to the instructions of Superiors as per duty roasters.
· Prepare the daily mis-en-place and food production in different sections of the kitchen as per requirements.
· Ensure the highest standards and consistent quality in daily preparation.
· Coordinate and participate with other sections of requirements, cleanliness, wastage, and cost control.
· Always keep work area in ideal hygienic conditions as per QHSE Standards.
Follow the instructions and recommendations from the Superiors to complete the daily tasks.
Designation: Barista
Job Description
Prepare and serve coffee and other beverages (espresso, latte, cappuccino, tea, smoothies, etc.) to guests per standard recipes.
Operate coffee-making equipment (espresso machines, grinders, brewers) efficiently and safely.
Greet guests warmly and take accurate orders.
Provide excellent customer service, respond to queries, and resolve complaints professionally.
Ensure the cleanliness and organization of the barista station, counter area, and equipment.
Monitor inventory levels of coffee beans, milk, syrups, and other supplies; assist in stock management.
Adhere to all food safety, sanitation, and hygiene standards.
Assist in training new baristas and team members when needed.
Work collaboratively with the service team and kitchen to ensure smooth operations.
Upsell beverages and F&B items to increase sales.
Follow company policies and procedures, including health and safety regulations.
Designation: F&B Supervisor
Job Description
· Supervise daily operations of the dispatch or banquet functions.
· Ensure smooth coordination between kitchen and service staff.
· Monitor food and beverage service standards and ensure consistency.
· Oversee table settings, cleanliness, and overall presentation of the outlet.
· Address and resolve customer complaints promptly and professionally.
· Ensure compliance with health, safety, and hygiene standards.
· Lead, train, and motivate F&B team members to deliver excellent service.
· Prepare duty rosters and allocate tasks efficiently.
· Conduct pre-shift briefings and team meetings.
Monitor staff performance and provide feedback and coaching as needed.
Designation: Steward/Waitress
Job Description
· Greet guests warmly and present menus.
· Take accurate food and beverage orders and relay them to the kitchen.
· Serve food and beverages promptly and professionally.
· Ensure guest satisfaction and handle any complaints or special requests promptly.
· Clear tables and maintain cleanliness in the dining area.
· Follow all hygiene, health, and safety regulations.
· Maintain product knowledge of all menu items, including daily specials and promotions.
· Assist in billing and payment procedures.
· Coordinate with kitchen staff for timely service.
Uphold the standards of service and hospitality defined by the establishment.
Designation: F&B Assistant Manager
Job Description
· Assist in the day-to-day management of all F&B outlets, including onsite, dispatch, banquets.
· Ensure smooth shift operations and resolve any service or operational issues promptly.
· Monitor inventory levels, ordering, and stock control to avoid shortages or excesses.
· Ensure high levels of guest satisfaction through exceptional service.
· Handle customer complaints and feedback professionally and efficiently.
· Monitor guest experiences and implement improvements where needed.
· Assist in training, supervising, and evaluating the performance of F&B staff.
· Prepare staff schedules, manage attendance, and ensure adequate coverage during peak hours.
· Promote teamwork and maintain a positive work environment.
· Ensure compliance with health, safety, and hygiene standards in all F&B areas.
· Conduct regular inspections and audits of service areas and storage facilities.
· Assist with licensing, certifications, and government regulation compliance.
· Assist in achieving budgeted revenue and cost targets.
· Support in menu planning, pricing, and promotional activities in collaboration with the culinary team and F&B Manager.
