Crews Inn Vacancies October 2019

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      urugizi
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      Crews Inn Vacancies October 2019

      Crews Inn Hotel & Yachting Centre

       

      Crews Inn Vacancies October 2019

      Crews Inn Waitstaff/Cashier

      • ¬†LOCATION:¬†WEST – DIEGO MARTIN, CHAGUARAMAS
      • ¬†SALARY:¬†negotiable
      • ¬†CATEGORY:¬†CUSTOMER SERVICE, TELEMARKETING, OPERATOR
      • ¬†DEADLINE:¬†October 31, 2019
      • ¬†GENDER:¬†Male, Female, Other

      JOB   DESCRIPTION

       

      POSITION      :        Waitstaff/Cashier 

      REPORTS TO:       Restaurant Manager


      SCOPE

      • Knowledgeable about food, beverages, dining etiquette and dining utensils
      • Serve customers in a professional, efficient and courteous manner
      • Responsible for entering all restaurant daily sales transactions into the ‚ÄúAVRio‚ÄĚ system and for collection of payments by customers for same (except customers with credit facilities) by the way of cash, debit card, or credit card.

       

      RESPONSIBILITIES

      • Clean agreed designated areas, in accordance with laid-down procedures, morning/evening routines and hygiene requirements
      • To change table linen as required and ensure dirty or damaged linen is counted and exchanged for clean, usable items
      • Clean and refill condiment sets
      • Set tables to laid-down standards, ensuring that all items used are clean, undamaged and in a good state of repair
      • Ensure sideboards on stations are adequately stocked with replacement cutlery, linen or other established needs, be they food or equipment
      • Take orders from customers and ensure these are given to the appropriate person to execute
      • Being totally familiar with the composition of all menu and drink items
      • Serve food and beverages in accordance with laid-down standards, but above all in a professional, courteous manner.
      • Optimize sales of all food and beverage items
      • Clean tables and ensure they are cleaned as soon as it is apparent that customers have finished their food or drink with an acceptable balance between speed yet allowing customers to finish their meal without feeling rushed
      • Ensure that customers are correctly charged, present the bill and take payment from the customer, in accordance with the procedures of the company
      • At all times to be aware of and practice good customer relations, assisting the guest in any way which does not adversely affect other customers
      • Any other related duties as assigned by supervisor
      • Create and process invoices by way of customer order entries into the Rio system.
      • Collect payments on invoices by way of cash, debit card, or credit card.
      • Ensure that¬†all¬†charge bills are signed by the customer.
      • Perform ‚ÄėClose-out procedure‚Äô at the end of each shift with supervisor on duty
      • Serve in the caf√© if/when the need arises

       

      Health, Safety & Environmental (HSE)

       

      • Practice all CrewsInn Safety & OSHA Policies & Procedures
      • Maintain a safety conscious attitude at all times
      • Ensure that adequate information is provided for completing tasks and seek clarification as required
      • Inform supervisor of all unsafe conditions observed and the occurrence of incidents or accidents
      • Securing, inspecting and using assigned PPE, tools and equipment appropriately

       

      KNOWLEDGE & SKILLS

      • The individual must be customer-oriented and results driven. He/ she must be a team player with a positive work ethic and a strong commitment to growth and development.¬† The incumbent must at all time be able to work under pressure and must exude professionalism as well as provide a professional image

       

       

      QUALIFICATIONS  & EXPERIENCE

      • Previous experience in a similar position
      • Must possess at least 5 CXC passes including Mathematics & English Language
      • Computer literacy will be an asset

       

      GENERAL

      1. Hours of Work

      Normal workweek shall consist of forty hours, Sunday to Saturday on a shift basis.  However, from time to time you may be required to work longer hours

      1. Allocation of Time

      It is the employee’s personal responsibility, within the framework of the tasks he/she has been set, to ensure that his/her time is distributed between tasks in the most advantageous way to the overall benefit of the Company.

      1. Customer Relations

      The employee is to communicate courteously and effectively with customers at all levels and make best efforts to assist, so as to ensure that the Company’s image is always protected and maintained at the highest possible level.

      APPLY FOR JOB


      Crews Inn Chef de Partie

      • ¬†LOCATION:¬†WEST – DIEGO MARTIN, CHAGUARAMAS
      • ¬†SALARY:¬†negotiable
      • ¬†CATEGORY:¬†HOTEL, RESTAURANT, FOOD BEVERAGE
      • ¬†DEADLINE:¬†November 6, 2019
      • ¬†GENDER:¬†Male, Female, Other

      JOB   DESCRIPTION 

      Crews Inn CHEF DE PARTIE

       

      REPORTS TO:     Kitchen Supervisor/ Sous Chef/ Chef de Cuisine

      SCOPE

      • Preparing, cooking and presenting dishes within your/ company specialty, under the supervision of the Sous Chef/Chef De Partie.
      • Managing and training any demi-chef de parties or commis working with you.
      • Ensuring you and your team have high standards of food hygiene and follow the rules of health and safety
      • Monitoring portion and waste control to maintain profit margins
      • To work and train on all stations in the kitchen by rotating station.

       

      RESPONSIBILITIES

      • To have full knowledge of menu and method of preparation.
      • To maintain a high standard of specified work in accordance with the Chef‚Äôs instructions
      • To prepare, cook and serve food delegated as your responsibility, ensuring that the highest possible quality is maintained and that agreed standards for food preparation, using the correct recipe and to the correct quantity. And presentation are met at all times under guidance from a senior chef
      • To ensure that all food is served at a safe and appropriate temperature using thermometers or other food safe devices where necessary.
      • To ensure that all mise en place is always freshly prepared and on time.
      • To ensure that all stock are keep under optimum conditions.
      • To monitor stock movement and be responsible for ordering on your section
      • To aid in achieving food cost, kitchen standard and overall objectives
      • To carry out daily and weekly procedures, including temperature checks, food labelling/dating and storage
      • To ensure that all junior chefs and trainees receive the right training and optimum guidance.
      • To ensure that any anticipated shortage are communicated promptly to the Sous chef or Chef de Cuisine.
      • To remove any hazards and make safe any defects in the kitchen or its equipment and report any problems to a senior chef
      • To keep high standards of personal hygiene, clean uniform and overall camaraderie
      • To adhere to company procedures in regards to temperature checks, food labelling and dating, cleaning schedules and hygiene regulations at all times ensuring that all records of such are maintained
      • To assist with the acceptance and storage of deliveries and that all relevant
      • company procedures are adhered to
      • To be punctual for work and report directly to the manager on duty on arrival in the kitchen
      • To have an understanding of menu planning, the implementation of stock controls, the importance of good stock management, and how this enables the kitchen to meet gross profit
      • To be familiar with the opening and closing procedures of the kitchen and carry them out as rotated
      • To keep high standards of cleanliness on section where employed, also to assist in any job regarding hygiene or cleanliness asked for by a senior chef
      • To be fully aware of all the health and safety at work regulations in accordance with HASAW Act 1974 and Hygiene Regulation Act 1971
      • To be fully aware of all hygiene control and chemicals used in the work place
      • To have full knowledge of, and be able to act upon, fire procedures
      • To work as part of a team in a constructive manner that enables the hotel to achieve the objective of being a market leader in the luxury hotel sector
      • To comply with all hotel and company policies
      • To be responsible, whilst liaising with the Executive Head Chef, for self-development
      • To be aware of and comply with statutory requirements regarding the work place such as health and safety, hygiene, fire prevention, licensing and employment law,etc
      • To carry out and assist in the smooth running of the kitchen
      • To attend all meeting and training sessions as required
      • To undergo all training in both formal courses and on-the-job session to develop cooking and kitchen organizational skills.
      • To comply with any reasonable request from your superiors

       

      Health, Safety & Environmental (HSE)

      • Practice all CrewsInn Safety & OSHA Policies & Procedures
      • Maintain a safety conscious attitude at all times
      • Ensure that adequate information is provided for completing tasks and seek clarification as required
      • Inform supervisor of all unsafe conditions observed and the occurrence of incidents or accidents
      • Securing, inspecting and using assigned PPE, tools and equipment appropriately

       

             KNOWLEDGE & SKILLS

      • Customer Service oriented
      • Multi task
      • Speed and dexterity
      • Knowledge of HACCP procedures
      • Detail oriented
      • Knowledge of kitchen equipment
      • Team oriented
      • Ability to work under pressure
      • Great cooking skills
      • An ability to delegate appropriately
      • A grasp of profit margins

      PHYSICAL DEMANDS

      While performing the duties of Chef de partie, the employee is required to talk or hear orders by the Sous chef or Head Chef, stand and work for long hours, stoop or crouch. The employee must occasionally lift and/or move up to 24KG. Specific vision abilities required by this job include close vision and distance vision.

      QUALIFICATIONS & EXPERIENCE

      • Formal training in culinary arts, Diploma from a recognized food service institute or related experience in the food service industry
      • Must have at least 4 years practical culinary experience.

      GENERAL

      1. Hours of Work:

      Your normal workweek shall consist of forty hours, Sunday to Saturday on a shift basis.  However, from time to time you may be required to work longer hours

       

      1. Allocation of Time:

      It is the employee’s personal responsibility, within the framework of the tasks he/she has been set, to ensure that his/her is distributed between tasks in the most advantageous way to the overall benefit of the Company.

      APPLY FOR JOB


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