Designation: Steward Job Description-Details · Greets guests and presents them with the menu. · Informs guests about the special items for the day and menu changes if any. · Performing basic cleaning tasks as needed or directed by supervisor. · Communicate to the guest and provide assistance with their queries. · Server food and beverage to the guest as per the course of order. · Observes guests and ensure their satisfaction with the food and service. · Promptly respond to guest with any additional request. · Maintaining proper dining experience, delivering items, fulfilling customer needs, offering · Desserts and drinks, removing courses, replenishing utensils, refilling glasses. · Adhere to grooming and appearance standards consistently. · Understands and can communicate products and services available at the resort. · Must have some familiarity with basic cooking skills. Designation: Cashier Job Description-Details His first duty of cashier is to greet the customers entering into organization Handling all the cash transaction of an organization Receive payment by cash, cheques, credit card etc Checking daily cash accounts Guiding and solving queries of customer Providing training and assistance to new joined cashier Maintaining monthly, weekly and daily report of transactions Designation: CDP Job Description-Details 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 Job Description-Details 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.
Steward Job Description: 1. Washing of service plates and other utensils. 2. Garbage disposal. Commis - 1/2/3 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 Utility/KST - 1/2/3 Job Description: · Work schedule according to the instructions of Superiors as per duty roasters. · Washing of service plates and other utensils. · Garbage disposal as per QHSE Standards. · Adhere to wear PPE kits while washing utensils as Work Safety Standards. · 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.
Job Description Role: Commis - 1 & 2 & 3 · 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. Role: Chef de Partie 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: 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.