Job Summary:

As a Commis I, you are responsible for preparing food in the Kitchen as per the Standards of Performance set by the Outlet Chef and through information and recipes, striving to further improve your knowledge.

Specific Duties and Responsibilities:

• Prepare mise-en-place according to the standard size and cutting to facilitate faster cooking preparation.
• Prepare and cook food based on the cooking instructions by the superior/chef.
• Assist the chef in the plating and arrangement of food.
• Ensure that mise-en-place in the kitchen is performed properly and timely.
• Attend required meetings and daily briefings with your team members ensuring efficient communication, to run the Kitchen section smoothly.

Job Summary:

As Restaurant Cashier, you are responsible for operating the cash register and ensuring that all food & beverage sales of the day is accounted for.

Specific Duties and Responsibilities:

• Attend the briefing at the start of shift to give and receive important information for the day’s operation.
• Receive the cash needed for the day’s transaction from your superior and arrange them inside the cash register.
• Prepare the bill according to the food & beverage order made by guests and hand them over to the waiter/waitress.
• Transact cash or credit card payment of guests using the established cashiering system.
• Count all sales of the day and turn them over to your superior before leaving your work.
• Acquire a thorough knowledge of the food and beverage menu in the Restaurant to be able to respond appropriately to guests.
• Assist in maximizing sales by conducting suggestive selling and upselling to guests, whenever possible.
• Handle guest complaints in the most professional manner or refer the concern to your immediate superior.
• Know the facilities of Katara Cultural Village, its daily events & functions and social events in Doha, in order to provide correct information and address guest queries.

Job Summary:

As Waiter/Waitress, you are responsible for ensuring that guest satisfaction objective in the Outlet is achieved by providing an efficient, friendly and attentive service as per the established service standards and performance.

Specific Duties and Responsibilities:

• Attend the briefing at the start of shift to give and receive important information for the day’s operation.
• Prepare mise-en-place of cutlery and crockery for the Restaurant and arranges them accordingly to the pre-determined standards.
• Prepare the tables, sets them up observing proper standard and cleanliness of the equipment.
• Acquire a thorough knowledge of the food and beverage menu in the Restaurant to be able to respond appropriately to guests.
• Follow strictly the standard service sequence of the Restaurant when serving guests in the most prompt and gracious manner, from welcoming to bidding farewell.
• Places food and beverage order in the Point-Of-Sale (POS) system.
• Perform cashiering work using the POS system, when necessary.
• Maximize sales by conducting suggestive selling and upselling to guests.
• Take dirty linens to the linen area and replace them with clean ones, ensuring that these are free of damage and stain.
• Ensure proper handling of equipment to prevent loss, breakage or damage.
• Check the side stations and stack it up with plates, cutlery and glasses in a proper manner.
• Handle guest complaints in the most professional manner or refer the concern to your immediate superior.
• Maintain standards of cleanliness by carrying out front and back of house cleaning duties.
• Observe strictly proper Restaurant opening & closing under the supervision of the captain.
• Work and cooperate with the Restaurant and kitchen.