FOOD SERVICE SPECIALIST
Dammam, Saudi Arabia
This job has already expired. These job details are for viewing purposes only.
Vacancies 10
Apply Until: Aug 17, 2015
INFOTECH PROFESSIONAL SERVICES INCORPORATED
DMW License No: POEA-040-LB-022719-R
Address
MRE Commercial Complex, 1157-E Quezon Avenue, Brgy. Sta. Cruz, 1111 Quezon City, Metro Manila, Philippines
Contact Number(s)
3-414-4884/7-950-6018
Company Profile
https://infotech.workabroad.ph/profile/agency/796/infotech
Principal / Employer
AL JEHAT COMPANY (JATCO of SAUDI ARAMCO)
Qualifications
Male25 Years Old and AboveMinimum of 5 Years ExperienceAt Least Bachelor's / College Degree
For manpower pooling only. No fees in any form and/or purpose will be collected from the applicants. Beware of illegal recruiters and human traffickers.
Qualifications:
- Candidates must have at least Bachelor's / College Degree.
- The job requires Male applicants only
- Minimum of 5 years working experience is required for this position.
- Applicants must be ████████████ and above
MINIMUM REQUIREMENTS
Has a Bachelor Degree from an accredited college or university in hotel or restaurant management, or related fields.
Has at least five years’ experience in the food service industry, with an established record of progression to increasingly responsible positions.
Desire to train others, and willingness to subordinate personal achievements in measuring effective job performance to the attainment of improved performance of others, and of the unit as a whole.
Willingness and ability to communicate new ideas to others in a predictable, consistent, constructive manner, thought out so as to optimize acceptance by others with a different background with a minimum of two years in Plant Operations/Maintenance with Saudi Aramco.
Department Brief Description & Requirements
Incumbent provides instruction and guidance to unit supervisors, supervising stewards, supervising chefs, and others in food production techniques and service activities of daily cafeteria line and dining room, to achieve a continuing higher standard of performance in these areas. Communicates production and service programs to all unit personnel in a manner well thought out to optimize acceptance of change. Provides specialized experience, knowledge and skills in food handling, preparation and service as related to both full service restaurants and fast food service facilities.
Takes direction from the division superintendent and provides guidance, direction and assistance to unit supervisors, supervising chefs, supervising stewards, and others directly responsible for the production and service of food.
Develops and communicates new ideas and methods, to others of different experience and background, so as to optimize acceptance of changes proposed. Communications with others are predictably consistent, impersonal, and constructive.
Works closely with food preparation and service personnel, continuously checking and training to ensure that the food is prepared by approved methods to meet established standards.
Introduces new western style methods of food preparation, display and service.
Helps kitchen personnel in perfecting new recipes.
Introduces and teaches proper use of new types of equipment.
Has at least five years’ experience in the food service industry, with an established record of progression to increasingly responsible positions.
Desire to train others, and willingness to subordinate personal achievements in measuring effective job performance to the attainment of improved performance of others, and of the unit as a whole.
Willingness and ability to communicate new ideas to others in a predictable, consistent, constructive manner, thought out so as to optimize acceptance by others with a different background with a minimum of two years in Plant Operations/Maintenance with Saudi Aramco.
Department Brief Description & Requirements
Incumbent provides instruction and guidance to unit supervisors, supervising stewards, supervising chefs, and others in food production techniques and service activities of daily cafeteria line and dining room, to achieve a continuing higher standard of performance in these areas. Communicates production and service programs to all unit personnel in a manner well thought out to optimize acceptance of change. Provides specialized experience, knowledge and skills in food handling, preparation and service as related to both full service restaurants and fast food service facilities.
Takes direction from the division superintendent and provides guidance, direction and assistance to unit supervisors, supervising chefs, supervising stewards, and others directly responsible for the production and service of food.
Develops and communicates new ideas and methods, to others of different experience and background, so as to optimize acceptance of changes proposed. Communications with others are predictably consistent, impersonal, and constructive.
Works closely with food preparation and service personnel, continuously checking and training to ensure that the food is prepared by approved methods to meet established standards.
Introduces new western style methods of food preparation, display and service.
Helps kitchen personnel in perfecting new recipes.
Introduces and teaches proper use of new types of equipment.
Develops and assists in application of production and quality control methods to improve unit productivity and customer acceptance.
Participates in sanitation, safety, and housekeeping inspections in both kitchen and dining room areas.
Directs preparation of seating charts and work station assignments for service counter positions and dining room attendants.
Directs development of management systems such as food production charts reporting estimated and actual production quantities, unit costs, run-out times, left over counts and item totals sold.
Directs food taste panels.
Participates in menu drills and meetings to discuss procedures for application of recipes.
Trains through personal contact: supervisors, supervising stewards and chefs, cooks, stewards, bus personnel and waiters to carry out their duties efficiently in dining rooms.
Occasionally, serves as relief unit supervisor.
Participates in sanitation, safety, and housekeeping inspections in both kitchen and dining room areas.
Directs preparation of seating charts and work station assignments for service counter positions and dining room attendants.
Directs development of management systems such as food production charts reporting estimated and actual production quantities, unit costs, run-out times, left over counts and item totals sold.
Directs food taste panels.
Participates in menu drills and meetings to discuss procedures for application of recipes.
Trains through personal contact: supervisors, supervising stewards and chefs, cooks, stewards, bus personnel and waiters to carry out their duties efficiently in dining rooms.
Occasionally, serves as relief unit supervisor.