Job Description

Job Requirement:

KITCHEN STEWARD / COMMIS CHEF

Role

To provide a professional service within the kitchen and restaurant, ensuring a high level of cleanliness throughout, and ensuring that all areas are clean and clear, to the standards of the Company. To ensure the kitchen and preparation areas are always clean, clear from obstacles and ready for use.

Reporting: Senior Chef, Kitchen Head, Branch Manager

Specific Roles and Responsibilities

General Standards

1. Be familiar with general industry standards

2. Provide a professional level of service in the duties of cleaning and tidying the restaurant and work spaces, ensuring that all areas are clean and clear

3. Cross-train for kitchen assistant and preparation positions including basic food preparation, whenever possible and following the correct procedures

4. Always have a kind, pleasant and helpful attitude and nature, exceed expectations of your team, superiors and guests and always smile

5. Ensure kitchen and all preparation areas are clean and clear at all times

6. Ensure that there is always sufficient stock of cleaning materials

7. Always carry kitchen equipment, utensils, plates, glasses and cutlery in a professional, safe way as instructed by the store management and in line with accepted industry safety standards

8. Keep all stations tidy and clean at all times

9. Create and maintain a sound working relationship with all personnel

10. Report to your direct supervisor prior to leaving your station for break or at the end of the shift

11. Be responsible for knowing your shift timings and arriving to work on time

Specific Duties

1. Follow the instructions provided by the Senior Chef on duty, and proceed with all orders provided to you

2. To be a holder of a Basic Health and Hygiene Certificate

3. Practice excellent personal hygiene

4. Ensure all service ware, cutlery, kitchen equipment is cleaned to a high standard and correctly dried and stored for re-use

5. Ensure that there is a sufficient amount of service ware available at all times. Do not leave any dishes, cutlery, pots, pans or trays unattended in the washing area for long periods of time

6. Wash all items with the correct cleaning products and to a high standard of cleanliness

7. Ensure all clean items are properly stacked and stored in the shelving areas provided

8. Ensure all kitchen waste is properly placed in the bins provided

9. Ensure the bins do not exceed 80% of their capacity - change them regularly to keep the area clean and clear

10. When removing rubbish, ensure that the rubbish bag is properly sealed and carried to the correct disposal are in a timely manner

11. Ensure floors are cleaned thoroughly on a daily basis- remove fridges and clean under and behind all equipment, ensure safety of the equipment and any cabling that may exist

12. Ensure the correct cleaning materials are used for cleaning floors

13. Ensure that all cleaning equipment is in a good condition and that the mop, water and bucket are clean and hygienic before starting to clean

14. Do not use dirty mops or water to clean floors

15. Ensure all shelves and their contents are cleaned regularly and are free from dust and dirt at all times

16. Ensure no empty or old cans, pots or containers are stored on shelves or storage areas and that all storage items are properly labelled and securely fastened

17. Ensure all countertops are clean and clear at all times

18. Regularly check all work surfaces and ensure that there is no dirt, food, oil or grime

19. Ensure the preparation areas are suitably stocked with sanitary wares and rolls

20. Have the ability to produce work in accordance with timeframes which have been set

21. Show initiative and seek solutions to minor obstacles from time to time

22. Create and maintain a sound working relationship with all preparation personnel

23. Comply with Company Policies as set forth in the Employee Handbook

24. Report for duty with proper tools, clean uniform, and recommended footwear at the correct time

25. Carry out any work as reasonably requested by the Senior Chef, Kitchen Head or Branch Manager

Equipment

1. Always handle Company assets and all equipment with utmost care and maintain them in the best working condition

2. To follow to SOP's for handling, cleaning and storing equipment

3. To report any equipment failures/problems to the Kitchen Head, Branch Manager or Supervisor on duty, as soon as any issue is noticed

4. To communicate any maintenance requests to the Kitchen Head, Branch Manager or Supervisor/Dispatcher on duty as soon as possible

General Responsibilities

1. Ensure that the Policies and Standards as described in the Employee Handbook are followed and adhered to at all times

2. Maintain a high standard of personal hygiene and grooming, including full and clean uniform and overall clean and tidy appearance, as detailed in the Employee Handbook

3. Follow Company timekeeping procedures with respect to your assigned duty and shift timing

4. Maintain a good relationship with colleagues, on and off duty. and do not engage in any form of bullying, pestering or aggressive confrontation (verbal or physical) with any colleague (as per Company Policy)

5. Attend departmental meetings as requested or required

6. Attend to any reasonable request of the Store Manager, Head Chef, Supervisor, or Senior person on duty

7. To immediately bring to the attention of the Kitchen Head, Branch Manage or Supervisor details of any issue, accident, complaint or equipment failure

8. NEVER to argue, swear, shout or be disrespectful to a guest or colleague under any circumstances If there is an issue you cannot deal with directly or are unsure about then refer the guest to the Store Manager, Supervisor or Head Waiter. If none are available take their contact details and inform them that Management will contact them in due course

9. Always conduct yourself in a professional and honest manner, as you are an ambassador of the Company and you represent the restaurant to all our guests and the wider community

10. Be familiar with Abu Dhabi emergency services numbers and procedures in case of any accident or emergency

Self-Learning & Development

? Engage in Training Sessions when required ? Develop detailed product knowledge ? Be fully committed and dedicated to personal development and growth, working toward the achievement of performance targets on agreed periodic basis

Confidentiality & Ethics

? Ensure full compliance with the Company's Confidentiality policy and Third Party Non Solicitation policy which prohibits the sharing or discussion of sensitive information and the earning of fees through third party channels not connected with the Company; ? Protection of the Company at all times in relation to informational databases, IP, secrets and strategy, as well as sensitive information, all of which may not be discussed with any unauthorised person ? Ensure all sensitive client and Company information remains confidential and ensure this culture is built across the Branch ? Ensure any unethical behaviour of any team member is quickly brought to the attention of Senior Management, so that it may be appropriately addressed.

Pre-requisites

? Ability to communicate, read and write comfortably in English ? To be comfortable working with others and to maintain a positive, cheerful demeanour ? To create a rapport with customers and colleagues and promote a fun, professional work environment ? To uphold and promote the values and objectives of Pizza Di Rocco and promote them at all times ? To always conduct themselves in a professional manner ? Physically fit and able to stand and walk during the full shift

Preferred Nationality:

India, Nepal, Srilanka & Philippines

Age

: 18- 25 years

Job Type: Full-time

Pay: Up to AED2,500.00 per month