Commis Required in Qatar for SPHC

Expired on: Sep 16, 2024

Job Overview:

SPHC is currently seeking a skilled and enthusiastic individual to join our team as a Commis. This position is an exciting opportunity for someone passionate about culinary arts and eager to contribute to our culinary excellence.

Job Details

Title: Commis Required in Qatar for SPHC
Company: SPHC
Location: Doha, Qatar

Education:

  • Secondary // Bachelor Degree / Diploma

Experience

  • 1-3 Years of Experience

Responsibilities:

Assist in the preparation and cooking of various dishes under the guidance of senior chefs.
Maintain cleanliness and hygiene standards in the kitchen area.
Follow recipes and ensure consistency in food quality.
Collaborate with kitchen staff to ensure efficient operations.
Adhere to all safety and sanitation regulations.

Education and Qualifications:

High School diploma or equivalent.
Culinary school education or relevant culinary experience is a plus.
Knowledge of food safety and hygiene practices.
Basic understanding of kitchen equipment and cooking techniques.\

Benefits:

Competitive monthly salary: QR 2500.00-QR 7500.00.
Performance-based bonus structure.
Opportunities for professional growth and development.
Employee discounts on company products/services.

Salary:

Monthly salary ranging from QR 2500.00 to QR 7500.00, with additional performance-based bonuses.

How To Apply:

Interested candidates are encouraged to apply through the provided link here. Please submit your resume and a brief cover letter outlining your relevant experience and passion for the culinary arts.

Apply Now

Conclusion:

Join SPHC and be part of a dynamic culinary team dedicated to delivering exceptional dining experiences. If you have a passion for cooking and are eager to contribute your skills to a vibrant kitchen environment, we invite you to apply using the provided link. Start your culinary journey with us!

Job Category: Commis
Job Type: Full Time
Job Location: Doha Qatar
Employer Name: SPHC
Sorry! This job has expired.
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