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Commis at Minor International
, , Maldives -
Full Time

Start Date

Immediate

Expiry Date

14 Jul, 26

Salary

0.0

Posted On

15 Apr, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Food preparation, Food presentation, Hygiene standards, Safety standards, Asian cuisine, Chinese cuisine, Culinary arts, Kitchen operations

Industry

Hospitality

Description
Company Description A luxury hospitality brand for modern travellers, Anantara connects guests to genuine places, people and stories through personal experiences and providing heartfelt hospitality in the world’s most exciting destinations. From pristine islands and tropical beaches to cosmopolitan cities, tranquil deserts and lush jungles, Anantara welcomes guests for journeys rich in discovery. Job Description To serve the needs of the business, our guests and our colleagues by being the hotel’s expert with regard to the preparation and presentation of all dishes offered by the hotel. Every member of the Kitchen Department is responsible for ensuring that all visitors to the hotel are delighted by the quality, creativity and variety of our food and beverage offerings in every area of the hotel, and that F&B is regarded as a strong point of differentiation for the hotel in its local market. At Anantara, we are proud to represent our hotel and our country to guests from all over the world. We treat our guests and our colleagues with respect and work hard together to deliver the highest quality of service to all. Qualifications Bachelor Degree in a Hotel Management or equivalent culinary education knowledgeable in Hygiene & Safety Standards Expertise in Asian Cuisine (Chinese Cuisine) Additional Information A dynamic work culture in the most beautiful environment Competitive Compensation & Benefits Package The opportunity to be part of our successful Brands in the Maldives Great career development and opportunities with Minor Hotels Company Location: Anantara Dhigu Maldives Resort
Responsibilities
The Commis is responsible for the expert preparation and presentation of all dishes offered by the hotel. They must ensure that food and beverage offerings are creative, high-quality, and contribute to a positive guest experience.