STEWARDING SUPERVISOR/HEAD WAITER
Key Duties and Responsibilities
• Shall be able to demonstrate administrative skills in the volume production of food, maintenance of records and files, inventory and storage controls, master menus and recipe controls, Personnel controls and public customer relations
• Shall have the ability to prepare interpret and follow menus and recipes, instruct cook and kitchen staff in all phases of kitchen sanitation, food production and procedures and methods, follow work schedules and job check list

• Shall possess a full working knowledge of modern food and kitchen sanitation and hygiene codes, standards and practices in the storage handling preparation and service of food and the sanitary maintenance of kitchen facilities, equipment’s and supplies as the required by the SAUDI ARAMCO Sanitary code

• Shall possess an associate degree, or a diploma/certificate from an Army/navy cook and bakers of the certificate of completion of an apprenticeship program for hotels, institutional cook whose curriculum requires a minimum od one year training.
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• Shall Have 5 years’ experience in food service supervisory positions in hotel full line Restaurants or industrial /institutional cafeterias/kitchen

Salary and other benefits
• Basic Salary: SR 2,500 FOR 8 Hours + overtime
• Food, Accommodation, and transportation-Provided by company
• 42 days leave with pay, after 2 years

Please send your resume/CV