Qureos Mentor

Club House Lagoon

Responsibilities:<ul><li>Cleaning and maintaining villas to a high standard</li><li>Laundry, ironing, and basic housekeeping duties</li><li>Ensuring cleanliness of rooms, bathrooms, and common areas</li><li>Reporting any maintenance issues</li><li>Monitor and report necessary domestic repairs and replacements</li><li>Update the track of as-built drawings and O&amp;M Manual received from contractors and suppliers.</li></ul>Undertake any other duties as appropriate within their job purpose, as required by their department head from time to time.Requirements:<ul><li>Previous experience as a housekeeper (villa or residential preferred)</li><li>Honest, hardworking, and detail-oriented</li><li>Ability to work independently</li><li>Good hygiene and time management skills</li></ul>Job Types: Full-time, Permanent

Housekeeper

Job DescriptionThe Waiter/Waitress will take orders and serve food and beverages to Guests in our restaurant. Always aware of Guest satisfaction to deliver the perfect service experience. Ensure high quality of food and beverages to Guests. Duties and responsibilities include, but are not limited to: servicing the Guest in a friendly, efficient manner while maintaining a clean and safe work environment. Guests must feel welcome, comfortable and well attended to at all timesResponsibilities:<ul><li>Provide the perfect service experience for every Guest</li><li>Ensure the Guest feels important and welcome in the restaurant</li><li>Ensure hot food is hot and cold food is cold</li><li>Adhere to timing standards for products and services</li><li>Look for ways to consolidate service and increase table turns</li><li>Present menu, answer questions and make suggestions regarding food and beverage</li><li>Serve the Guest in an accommodating manner</li><li>Must know all food liquor, beer, wine and retail offered</li><li>Apply positive suggestive sales approach to guide Guests</li><li>Pre-bus tables; maintain table cleanliness, bus tables</li><li>Looks for ways to avoid waste and limit costs</li><li>Assist in keeping the restaurant clean and safe</li><li>Provide responsible service of alcoholic beverages</li><li>Deliver food and beverages to any table as needed</li><li>Must follow all cash handling policies and procedures</li><li>Report to property on time and in proper uniform</li></ul>Requirements:<ul><li>Must be of legal age to serve alcoholic beverages (May vary by state)</li><li>Must have all certifications and licenses as required by local Health Department and Alcoholic Beverage Commission statutes</li><li>Must have clear written and verbal communication skills</li><li>Must have the physical abilities to carry out the functions of the job description</li><li>Must be able to responsibly handle cash transactions</li><li>Must be able to consolidate and coordinate needs for all tables within their station</li><li>Must be able to carry food and beverages</li><li>Must be able to work in a team environment</li><li>High school diploma or equivalent; college degree preferred</li><li>At least one-year experience as a food server within a restaurant, hotel, or conference center operation</li><li>Any related customer service/oriented experience will be considered</li><li>Ability to comprehend and communicate in fluent English</li></ul>Waiter/Waitress top skills &amp; proficiency:<ul><li>Basic Math</li><li>Verbal Communication</li><li>Customer Service</li><li>Resolve Conflict</li><li>Teamwork</li><li>Persistence</li><li>High Energy</li><li>Sell to Customer Needs</li><li>Thoroughness</li><li>Professionalism</li><li>Client Relationships</li><li>Physical Strength</li><li>Stamina</li></ul>Work Remotely<ul><li>No</li></ul>Job Types: Full-time, PermanentExperience:<ul><li>waiter/waitress: 1 year (Required)</li></ul>

Waiter

DUTIES AND RESPONSIBILITIES:<ul><li>Ensure the kitchen is clean, well maintained and organized at all times.</li></ul><ul><li>Ensure floors are dry and clean at all times.</li></ul><ul><li>Operate pot-washing machinery and maintain a hygienic working environment in accordance with hygiene regulations and company standards.</li><li>Adhere to all sanitation guidelines.</li></ul><ul><li>Collects and removes trash from all areas of the operation following established procedures.</li></ul><ul><li>Dispose of waste as per standards.</li></ul><ul><li>Ensure waste bin area is kept clean and tidy.</li></ul><ul><li>Carry out general cleaning as directed to include sweeping, mopping up, washing up, emptying of rubbish bins and boxes ensuring placement in the correct containers</li></ul><ul><li>Cleans and sanitizes pots, pans, utensils, and other minor equipment routinely used in the kitchen following established procedures.</li></ul><ul><li>Cleans and maintains floors and walls in kitchen and dish washing area by following standard procedures.</li></ul><ul><li>Cleans and sanitizes dishes and related service ware following established procedures.</li></ul><ul><li>Cleans large equipment as assigned, following established procedures</li></ul><ul><li>Knowledge and proficiency to operate industrial dish washers.</li></ul><ul><li>Ensure all equipment is clean and in good working order.</li></ul><ul><li>Check all chemical levels and inventory.</li></ul><ul><li>Wash, Wipe, Sort, stack dishes, and load/unload dishwasher</li></ul><ul><li>Wash, Wipe, Sort, stack and store all cleaned items in an organized and safe manner.</li></ul><ul><li>Clean, sanitise and close workstations.</li></ul><ul><li>Report any maintenance or hazard issues to the chief steward / stewarding manager.</li></ul><ul><li>Other duties as assigned.</li></ul>Job Types: Full-time, Permanent

Kitchen Steward

Job Responsibilities:Under the general guidance and supervision of the Head Chef, the kitchen team member will assist in the Preparation and service of all sections in the Kitchen.<ul><li>Establishes and maintains effective employee relations.</li><li>Informs on a daily basis the Chef De Partie on all relevant information on operational and personal matters</li><li>Sees to it that all food items for the restaurant are prepared on time and meet quality and quantity standards</li><li>Prepares on daily basis food requisitions as assigned</li><li>Maintaining of cleanliness in all assigned areas, including refrigerators and freezers</li><li>Performs duties common to position and other duties as maybe assigned</li><li>Controls cost by minimizing spoilage, waste, proper storage and exercising strict portion control</li><li>Ensure that cost control policies and procedures are followed</li><li>Attends training sessions</li><li>Reports any equipment on the section which needs repair or maintenance</li><li>Ensures freshness and suitability of products used by the section and that they are stored properly</li><li>Ensures smooth running of the section during Demi Chef De parties absence.</li></ul>Job Types: Full-time, PermanentExperience:<ul><li>Cook: 2 years (Required)</li></ul>

Commis

Position Title: Chef de Partie / CDP Summary:As a Chef De Partie (CDP) you are responsible supporting the Head and Sous Chef in a busy hotel/Restaurant kitchen delivering consistently high-quality food, handle purchase orders and ensure that items arriving without authorization are not received.Ensures the highest standards and consistent quality in the daily preparation and keeps up to date with the new products, recipes and preparation techniques.Chef de Partie Duties and Responsibilities:<ul><li>Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.</li></ul><ul><li>Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.</li></ul><ul><li>Coordinates daily tasks with the Sous Chef.</li></ul><ul><li>Responsible to supervise junior chefs or commis.</li></ul><ul><li>Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.</li></ul><ul><li>Ensure that the production, preparation and presentation of food are of the highest quality at all times.</li></ul><ul><li>Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.</li></ul><ul><li>Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.</li></ul><ul><li>Full awareness of all menu items, their recipes, methods of production and presentation standards.</li></ul><ul><li>Follows good preservation standards for the proper handling of all food products at the right temperature.</li></ul><ul><li>Operate and maintain all department equipment and reporting of malfunctioning.</li></ul><ul><li>Ensure effective communication between staff by maintaining a secure and friendly working environment.</li></ul><ul><li>Establishing and maintaining effective inter-departmental working relationships.</li></ul><ul><li>Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.</li></ul><ul><li>Personally responsible for hygiene, safety and correct use of equipment and utensils.</li></ul><ul><li>Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.</li></ul><ul><li>Checks periodically expiry dates and proper storage of food items in the section.</li></ul><ul><li>Consults daily with Sous Chef and Executive chef on the daily requirements, functions and also about any last minute events.</li></ul><ul><li>Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment.</li></ul><ul><li>Should be able to set an example to others for personal hygiene and cleanliness on and off duty.</li></ul><ul><li>Daily feedback collection and reporting of issues as they arise.</li></ul><ul><li>Assess quality control and adhere to hotels service standards.</li></ul><ul><li>Carry out any other duties as required by management.</li></ul>Prerequisites:A high standard of spoken and written English.Flexible working hours subject to the demands of the business.Able to work under pressure.Excellent culinary catering talent.Should have experience in international cuisines i.e. Lebanese, Arabic, etc.Education:Hotel Management Graduate or Culinary Degree with minimum 3 years certification.Experience:At least 3 year's experience for aw ell-established restaurant or full-service hotel and/or minimum of 1 year in a supervisory role.Job Types: Full-time, Permanent

Chef de Partie

Job description Preparing alcoholic or non-alcoholic beverages for bar and patrons Interacting with customers, taking orders and serving snacks and drinks Assessing bar customers&rsquo; needs and preferences and making recommendations Responsibilities Prepare alcohol or non-alcohol beverages for bar and restaurant patrons Interact with customers, take orders and serve snacks and drinks Assess customers&rsquo; needs and preferences and make recommendations Mix ingredients to prepare cocktails Plan and present bar menu Check customers&rsquo; identification and confirm it meets legal drinking age Restock and replenish bar inventory and supplies Stay guest focused and nurture an excellent guest experience Comply with all food and beverage regulations RequirementsResume and proven working experience as a Bartender Excellent knowledge of in mixing, garnishing and serving drinks Computer literacy Knowledge of a second language is a plus Positive attitude and excellent communication skills Ability to keep the bar organized, stocked and clean Relevant training certificateJob Types: Full-time, Permanent

Bartender

Join Club House Lagoon and explore 6   exciting career opportunities. They're hiring for various roles with options for remote or on-site work. Apply today and become part of their innovative team.