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-Issue Magic Planet cards/tickets and carries out all the relevant transactions using the company’s Embed system including collecting and reconciling cash, vouchers, wristbands and coupons. Operates rides according to the Standard Operating Procedures (SOPs’). Meets and assists guests on the floor to maximize their interest in using the games/rides available. - Manage Admissions queues & escort guest to the right counter at Ski Egypt. Full detailed understanding of the packages, ticketing, access control, and call center systems. Maintain track of Membership guest & built a data base accordingly. - Assist in coordinating parties and events in the party rooms at Little Explorer. Engage in artistic exhibitions and assist animators coordinate and manage their workshop groups & any related events. Deliver professional telephone skills and administer efficient ticketing systems. Maintain clean and tidy work space continuously. Supervise unaccompanied children within the exhibition zones.
Main Duties: • Have a full understanding of menu items and prepare the menu items using the recipes • To identify issues with stock, MEP or any equipment to the Chef in charge on duty immediately should these issues arise. • To understand and maintain the safe practices of food handling and HACCP regulations • Complete understanding of skills required to produce menu items • To keep all operating equipment and kitchen equipment clean and in good condition • To have clear knowledge of cinema timings and ensure that areas are cleaned down and MEP is sufficient for the next service timing. • Implement the Safe & Sound procedures. • Monitor the food items cost and minimize the food wasting in the kitchen and kitchen stores. • Make sure of the implementation of the expire sheet process and right storage process are done according to the company policy & procedures. • Ensure the proper storage and rotation of goods received following FIFO. • Making sure that all ingredients are prepped in accordance with the recipe and plated using the correct utensils and equipment as per the standards set. • Take an interest and involvement in the quality checking and knowledge of ingredients. • Perform any professional duties requested by the Sous Chef or Executive Chef.
• Ensure that our guests receive prompt, friendly and personalized service. • To have a sound understanding and knowledge of the operation philosophy of the restaurants, and to be able to explain these to the enquiring guests. • Present Menu and provide detailed information when asked (About portions or ingredients). • Prepare tables by setting up linens, silver wares and glasses. • Offer menu recommendations upon requests. • Take accurate food and drinks orders, using POC software. • Communicate order details to the kitchen staff. • Know your product. Knowledge of food and drink menu makes it easier to sell our products and service our guests. • Solving our guests’ needs by suggestively selling our food and beverage items. Up selling is not only good for the company, but it is an excellent way to put more money in your pocket. • Accommodate our guests’ time restrictions through timely service and Double-checking. • Act as a final check on the quality of food and beverage items before they are served • Assist the management in maintaining standards by reporting any problems in your surroundings (i.e. are the floors, tables and service stations clean? Are all the guests happy?). • Notify managers of specific guests’ needs and requests. • Perform all opening/running /closing duties. • Assist the host staff as much as possible by being alert of any waiting guests. • Maintaining the table standards by clearing all used plates, glassware etc. and by bussing tables and spot sweeping, as needed. • Assist the kitchen staff by filling the order sheet (KOT) accurately, and by correctly filling any re-cook requests. • Deliver all food and beverage (yours and others), in an expedient manner. • Send soiled and collect clean linen from laundry before and after each meal period. • Clean and maintain all the equipment used in your station. • Always inform the manager when leaving the floor for any reason. • Never leave the building for any reason, when you are on the clock, unless given permission by the Restaurant Manager. • To carry out any other reasonable duties and responsibilities as assigned by the department head. • To protect their own health, safety and wellbeing and anyone or anything that may be affected by their acts or omissions. • Encouraged to actively report incidents and stop any work activity if they feel their personal safety is at risk at any time.
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