1.1 Appropriate cleaning equipment's and materials are used as per standard Procedure
1.2 Standard cleaning methods are adhered to fittings are cleaned, maintained and repaired according to departmental policies and procedure
1.3 Damaged items are removed for repair and replaced timorously
1.4 Highest standard of hygiene, cleanliness and sanitation of kitchen and equipment's is maintained at all times
1.5 Safe working conditions are adhered to at all times
1.6 Staff maintains exceptional levels of cleanliness, hygiene and grooming in accordance with the dress and grooming code and health regulations
1.7 All buffet equipment's cleaned and prepared for service
1.8 Function equipment's set out for banqueting as per function sheet
1.9 Cleaning equipment's and materials to be stored in designated area –separate to food proportion areas Gender : Any Qualification : Any Graduate Nationality : Any Experience : 4-5 Years No. of Vacancies :
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