Diver

H tel Sofitel

Job Description

Roles & Responsibilities

Desired Candidate Profile

• You are in charge of cleaning dishes, and all kitchen utensils, as well as cleaning large equipment and premises.

COMMERCIAL RESPONSIBILITIES AND SATISFACTION OF THE CLIENT

• You respect the SOFITEL product, know the Concept, adhere to it and apply it in full
• Out of respect for others you are attentive to your personal hygiene and have impeccable attire
• You are responsible for the upkeep and cleanliness of the uniforms provided to you.
• You are constantly concerned about the quality of your work.

RELATIONAL AND COMMUNICATION RESPONSIBILITIES.

• You participate in Internal Training meetings, and implement this training.
• Upward Information: You transmit to your head of department all the useful information for your service as well as the anomalies noted.
• You receive information concerning your service and your hotel as well as the Brand and the Group.
• You will have an annual development and orientation interview with your Head of Department.
• You promote dialogue with your colleagues and are supportive of your team and the Hotel.
• You feel concerned by all the activities and by achieving the objectives of the Hotel.
• You know the possibilities of development of your position and manage your promotion by your motivation and your initiatives.
• Thanks to your honesty and your good morality, you convey the positive image of your company.
• You will never intervene directly with the Catering staff, for all questions of organization and work relations, but with the Head of the Kitchen.
• You participate in the integration of new hires.

TECHNICAL RESPONSIBILITIES

• You effectively organize your work according to the tasks assigned to you.
• You ensure the entire washing of dishes from all services.
• You are responsible for the dishes and equipment at your disposal.
• You ensure the cleaning of the kitchen, the installations after each service.
• You may be required to participate in the peeling of vegetables.
• You respect the hygiene standards of the Brand.
• You may be assigned to different kitchens.

OPTIMIZATION OF RESULTS

• You play an active role in achieving the objectives related to collective interest, by preserving the equipment at your disposal.
• You participate in the search for solutions to improve productivity and results.

LINKS

• Hierarchical:You depend on the head stewarding.
• Functional:You are in contact with the catering staff, the economist, and the Hygiene Manager, and the canteen manager.