Commis I - QHR

The Associate Experience:

The hiring hotel believes that exceptional work deserves exceptional care. They are offering a thoughtfully designed associate experience that supports your wellbeing, growth and life beyond work. This includes:

- A competitive salary and benefits package

- High-quality associate accommodation in prime locations in the heart of Lusail and the Pearl

- A birthday day off (because your milestones matter!)

- Personalized development plans and continuous learning opportunities to support your career journey

These benefits reflect our commitment to creating an environment where you thrive – professionally and personally – while building a meaningful career with them.

Your Role:

Guest Satisfaction:

• Always provides a courteous and professional service.
• Manages all guest and associate inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.
• Maintains positive guest and colleague interactions with good working relationships.

Operations:

• Ensures that all company's minimum brand standards have been implemented.
• Work closely with other associates in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.
• Washes, peels, cuts, and seeds vegetables and fruits. Cleans, cuts, and grinds meats, poultry, and seafood. Dips food items in crumbs, flour, and batter to bread them.
• Assists in quality control of items. Weighs and measures designated ingredients.
• Sets up buffet/food presentations. Carries pans, kettles, and trays of food to and from workstations, stove, and refrigerator. Assists other chefs in their duties when required.
• Works in any sections of kitchen including associate kitchen when necessary or as requested by the Sous Chef or Chef de Cuisine.
• Ensures the sanitation standards for kitchen are being met. Stores foods in designated areas.
• Cleans work areas, equipment and utensils, segregates and removes garbage.
• Is familiar with all sections of the kitchen to facilitate the flexible use of associates.
• Ensures that operating and kitchen equipment is maintained to a good standard with minimum breakage.
• To ensure effective food storage, stock rotation and labelling and to report any food wastage/spoilage to a sous chef/head chef.