Повар (The Ritz-Carlton, Almaty)

Уровень зарплаты
Требуемый опыт работы
от 90 000 до 100 000 KZT
1–3 года

Critical competences: Specific tasks that will need to be completed in order to perform job

  1. Ability to perform job functions with attention to detail, speed and accuracy.
  2. Ability to prioritize, organize and follow through.
  3. Ability to think clearly, remain calm and resolve problems using good judgment.
  4. Ability to work well under pressure of meeting production schedules and timelines for guests' food orders.
  5. Ability to maintain good coordination.
  6. Ability to transport cases of received goods to the workstation; pots and pans of food from storage/prep areas to the serving line.
  7. Ability to work with all products and ingredients involved.
  8. Ability to operate, clean and maintain all equipment required in job functions.
  9. Ability to comprehend and follow recipes.
  10. Ability to expand and condense recipes.
  11. Ability to perform job functions with minimal supervision.
  12. Ability to work cohesively with co-workers as part of a team.

Essential job function:

  1. Maintain and strictly abide by state sanitation/health regulations and hotel requirements.
  2. Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.
  3. Maintain complete knowledge of and comply with all departmental/hotel policies and procedures.
  4. Meet with Head Cook/Sous Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
  5. Opening Shift - Turn on specified equipment (i.e., ovens, deep fryers), fill steam table and unlock secured areas (i.e., reach-ins, walk-ins); secure keys according to procedures.
  6. Complete opening duties:
    • Set up workstation with required mise en place, tools, equipment and supplies according to standards.
    • Inspect the cleanliness and working condition of all tools, equipment and supplies. Ensure everything complies with standards.
    • Check production schedule and pars.
    • Establish priority items for the day.
    • Inform the Head Cook of any supplies that need to be requisitioned for the day's tasks.
    • Transport supplies from the storeroom and stock in designated areas.
  7. Inspect the cleanliness and organization of the line and workstations; rectify any deficiencies. Maintain throughout the shift.
  8. Start prep work on items needed for the particular menu of the day.
  9. Organize all of the various prep items needed from different areas to ensure that all items are in place and ready for service.


  1. Униформа, развозка в ночное время,
  2. Одноразовое бесплатное питание

Тип занятости

Полная занятость, полный день
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