| Job Location | Beirut - Lebanon |
| Education | Any Graduation. |
| Salary | Not Mentioned |
| Industry | Hotels / Hospitality |
| Functional Area | Not Mentioned |
1. Follows his line manager instructions and works on immediate implementation.2. Maintains good working relationships with colleagues. 3. Performs opening procedures, including turning on equipment, replenishing items from stock.4. Refers to the line manager whenever an equipment or utensils damage and makes sure readiness of all section.5. Makes sure that all equipment and utensils are well cleaned and sanitized.6. Maintains cleanliness and disinfection of the washing area including sinks, shelves and storage. 7. Performs the preparation and production of all products.8. Makes sure placing the appropriate orders for his section using the Order Sheet.9. Receives all raw materials from CPU and/or or warehouse and from suppliers as required for daily operations with respect to the quantity ordered in the Order Sheet.10. Prepares all menu items and makes sure proper presentation as per menu standards.11. Follows up the appropriate availability during the day.12. Makes sure that all raw materials are available to serve all menu items during the day.13. Follows head chef instructions and works on implementation.14. Monitors the cleaning and disinfection of work areas, utensils and equipment.15. Detects and ensures disposition of spoiled or unattractive food, defective supplies/equipment, and/or other unusual conditions.
Keyskills :
commis Head Chef Warehouse
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