Job Description

• Maintains a favorable reputation of Radisson Blu Hotel at all times.
• To report for duty punctually, wearing correct uniform and name badge at all times.
• Monitors and controls the cleanliness of the kitchen areas and equipment.
• Make sure that the correct ordering procedures are followed and that every order is done through a captain order.
• Prepares his working station and mise-en-place as per daily requirements and par stock lists.
• Checks working set-up and mise-en-place of his assigned staff and monitors that the stations are in order at all times.
• Helps supervising breakfast, lunch and dinner service, and assures the correct sequence of service.
• Controls portion size and presentation, before the dishes are handed over to the pass.
• Informs the Sous chef immediately of any irregularities or problems. Records all recipes in his own book.
• Trains regularly kitchen helpers, and make sure that every single “dead period” in the kitchens should be used for training.
• Makes full hand over to responsible supervisor of following shift.
• Carries out another duty that assigned by the department.

Requirements

• Proven experience as a butcher in a 4 to 5 Star Hotel.
• Strong knowledge of meat preparation techniques and cuts.
• Excellent knife skills and attention to detail.
• Ability to work in a fast-paced environment and handle multiple tasks efficiently.
• Strong communication and leadership skills.
• Knowledge of food safety regulations and best practices.

Basic Salary QR.3000/-, Free Shared Accommodation & Transport, Free meals provided in staff cafeterias