the-nautilus-maldives

Objective To be the Dive instructor and assistant in all other Dive and watersport center activities Reports To Base-leader Key Duties/Responsibilities To participate in all activities in the daily routine work of the Dive and Watersport Center Teaching PADI courses Guiding of dives Guiding of snork

Position Demi Chef de Partie Reports To Sous Chef Chef de Partie Reporting To This Position Commis Key Duties/Responsibilities Actively participates in the provision of excellent service to guests. Updates the daily attendance book to control punctuality, absenteeism, overtime and casual labour, in

Reports To General Manager Reporting To This Position None Key Duties/Responsibilities Perform administrative skills such as typing, filing, copying, faxing, sorting mail, coordinating appointments for the General Manager and answer telephones according to The Nautilus standards. Prepare written cor

Position Junior Sous Chef Objective To assist the Executive Sous Chef Sous Chef in planning and coordinating the smooth operation of the Kitchen Department and participate in all its food production areas. Reports To Executive Sous Chef / Executive Chef Reporting To This Position Demi Chef de Partie

Key Duties/Responsibilities Please note that this is not an exhaustive list of everything that needs to be done. Nautilus employees always find new ways to look after the business, their guests, and their colleagues. Within this, the key responsibilities for this position are: To work as a team with

Objective To participate in all the food production areas of the kitchen and help in the preparation of hot and cold food. Reports To Chef de Partie Key Duties/Responsibilities Actively participates in the provision of excellent service to guests. Updates the daily attendance book to control punctua

REPORT TO Chief Engineer Key Duties/Responsibilities Ensure that all kitchen equipment is properly maintained and service to upkeep all equipment and to avoid breakdown. Perform preventive maintenance and completes the turn-over quickly and efficiently in order to satisfy and meet the Guest needs. R

Objective To assist the Sous Chef in planning and co-ordinating the smooth operation of the Team member Kitchen and participate in all its food production areas in Kitchen. Reports To Executive Sous Chef/ Executive Chef Reporting To This Position Demi Chef de Partie - Team Member restaurantCommis -

Objective Create and execute a culinary experience which is unique and follows the guideline of Unscripted F&B throughout The Nautilus. Thus, lift the guest experience to unparalleled heights. Ensure our Operating Criteria, Culture and 5 Hallmarks and adhered to at all times. Reports To Executive So