The Lifeguard is responsible for the general supervision and safety of patrons using the swimming pool at the Sports Center by preventing and responding to emergencies. Lifeguards are superior swimmers who are able to give advice on water safety to patrons, conduct swift water rescues and control unruly behavior if necessary.
Generally, the Lifeguard does not need a high school diploma, however, 6 months to 1-year of experience directly related to the duties and responsibilities are required. A valid CPR certification and current certification as a lifeguard by a recognized source of training are required. Successful Lifeguards are extremely sociable and safety conscious.
Core Responsibilities and Key Result Areas
Oversee Swimmer Safety
Maintain swimmers’ safety
- Monitor water conditions and guest behavior, by enforcing safety rules and paying close attention to swimmers’ activities and behavior.
- Lifeguards may issue warnings when a visitor is creating an unsafe environment and may determine when they need to ask a guest to leave.
- Lifeguards may also assist new swimmers to help them safely enjoy the water.
Conduct Rescue Operations
Rescue swimmers from the water during drowning situation. When the Lifeguard notices a swimmer struggling or beneath the water for too long, they take necessary steps to safely remove the swimmer from the water.
In some cases, the Lifeguard may have to begin CPR procedures, working with other lifeguards to contact emergency services personnel and provide assistance to the swimmer.
Organize Pool Activities
- The Lifeguards supports visitors by organizing activities in and around the pool including pool parties, lessons, and swim teams.
- The Lifeguard will work closely with supervisors and other lifeguards to schedule and oversee these activities, which may occur outside of regular swimming hours, and ensure that participants have a safe and positive experience while visiting the pool.
Monitor Weather and Conditions
- The Lifeguard will maintain overall safety by monitoring weather and water conditions for signs of danger.
- The pool Lifeguard may check the weather to see if thunderstorms or other weather events could create an unsafe swimming environment.
- It is the lifeguard’s responsibility to take steps to close the swimming pool area if they determine that conditions are hazardous to swimmers.
Contribute to Maintenance and Upkeep
The Lifeguard may also contribute to maintenance and upkeep activities in and around the pool or other swimming areas so that visitors can enjoy a safe and clean environment.
Maintenance and upkeep may include cleaning up walkways around the swimming pool, adding chemicals according to safety guidelines, and regularly cleaning pool water and surfaces.
Key Performance Indicators
- Lifeguards play a key role in creating safe environments for swimmers. Lifeguards need to be certified and possess the following skills:
- Swimming – lifeguards must be strong swimmers who can maneuver and navigate in the water even while carrying another person
- Observation skills – the ability to observe and monitor swimmers and safety conditions is vital in this role, so lifeguards should possess excellent observation skills
- Attention to detail – in many cases, a lifeguard’s shift can be relatively uneventful, but a high level of attention to detail and concentration is required throughout the shift to ensure swimmer safety
- Emergency response skills – if a swimmer is in danger, lifeguards need to calmly assess the situation and make critical decisions to provide assistance, so strong judgment and response skills are necessary
- Communication skills – lifeguards need to effectively communicate with visitors and other lifeguards, so strong verbal communication skills are another requirement
Qualifications
- 2+ years' lifeguard experience preferred
- Ability to pass a pre-employment practical skills test in the water
- Ability to work on weekends and evenings
- Ability to react calmly and effectively in emergency situations
- Highly-skilled in the application of lifeguarding surveillance and rescue techniques
- Strong knowledge of CPR and emergency medical procedure-certification required
- Ability to accurately prepare routine administrative paperwork
- Excellent customer service skills
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The swimming coach’s responsibilities at the Sports Center includes analyzing swim techniques and determining skill levels, developing individualized swimming programs, educating swimmers on various techniques and styles, and overseeing training.
Core Responsibilities and Key Result Areas
- Determining ability and skill level before setting up training programs.
- Developing and implementing training programs that focus on improving technique, stroke placement, speed, and style.
- Teaching swimming styles or strokes.
- Educating swimmers on water safety and providing lifesaving training sessions.
- Using a range of activities to improve water confidence.
- Recording training sessions in order to analyze strokes, techniques, and monitor progress.
- Setting training goals and objectives for teams as well as individual swimmers.
- Teaching and perfecting skills like flips, kicks, body rolls, floating, and breath control.
- Ensuring the pool or training area is clean, well-maintained, and free of hazards.
Key Performance Indicators
- Swimming – Swimming coaches must be strong swimmers who can maneuver and navigate in the water even while carrying another person and teaching beginner swimmers
- Observation skills – the ability to observe and monitor swimmers during lessons and safety conditions is vital in this role, so swimming coaches should possess excellent observation skills
- Attention to detail –A high level of attention to detail and concentration is required throughout the shift to ensure swimmer safety
- Emergency response skills – if a swimmer is in danger, Swim coaches need to calmly assess the situation and make critical decisions to provide assistance, so strong judgment and response skills are necessary
- Communication skills – Swimming coaches need to effectively communicate with visitors and other lifeguards, so strong verbal communication skills are another requirement
Key Performance Indicators
- Proven experience working as a Swimming coach or Instructor.
- Sound knowledge of various coaching techniques.
- CPR and first aid certifications.
- Professional Swimming certification
- The ability to motivate students.
- Excellent organizational, analytical, and problem-solving skills.
- Exceptional communication and customer service skills.
- A passion for swimming
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As a Chef De Partie (CDP) you are responsible for supporting the Head and Sous Chef in a busy kitchen delivering consistently high-quality food, handle purchase orders and ensure that items arriving without authorization are not received.
Ensures the highest standards and consistent quality in the daily preparation and keeps up to date with the new products, recipes and preparation techniques.
MAIN RESPONSIBILITIES
- Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.
- Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.
- Coordinates daily tasks with the Sous Chef.
- Responsible to supervise junior chefs or commis.
- Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
- Ensure that the production, preparation and presentation of food are of the highest quality at all times.
- Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
- Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
- Full awareness of all menu items, their recipes, methods of production and presentation standards.
- Follows good preservation standards for the proper handling of all food products at the right temperature.
- Operate and maintain all department equipment and reporting of malfunctioning.
- Ensure effective communication between staff by maintaining a secure and friendly working environment.
- Establishing and maintaining effective inter-departmental working relationships.
- Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.
- Personally responsible for hygiene, safety and correct use of equipment and utensils.
- Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
- Checks periodically expiry dates and proper storage of food items in the section.
- Consults daily with Sous Chef and Executive chef on the daily requirements, functions and also about any last minute events.
- Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment.
- Should be able to set an example to others for personal hygiene and cleanliness on and off duty.
- Daily feedback collection and reporting of issues as they arise.
- Assess quality control and adhere to hotels service standards.
- Carry out any other duties as required by management.
SKILLS
Required Knowledge, Skills and Abilities
- Excellent understanding of various cooking methods, ingredients, equipment and procedures.
- Able to work in a fast-paced environment with speed and quality.
- Great personal hygiene and grooming standards.
- Should be able to communicate, read and write clearly and effectively.
EXPERIENCE AND EDUCATION
- Diploma in culinary school is preferred
- Basic computer skills and familiar with inventory systems
- Strong communication skills in English, both written and verbal essential
- Ability to work in a multi-tasking, fast paced environment
- Demonstrated strong customer service skills
- Ability to work all shifts, including weekends, evenings and holidays
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As the Commis chef at the Wine bar, he/she would be working on a variety of stations in a high volume kitchen environment.
The Commis Chef is responsible for creating an exceptional culinary experience for the guests through preparation, cooking and food presentation. He or she takes a leadership role in the absence of the Head Chef and Sous Chef.
MAIN RESPONSIBILITIES
- Provide the highest and most efficient level of hospitality service to the hotel guests.
- Works in the designated station as set by Executive Chef and/or Sous Chef.
- Organize the assigned work area and efficiently put away orders.
- Prepare and sells food within recommended time frames to meet Guest expectations.
- Operate kitchen equipment like braising pan, baking ovens, stoves, grills, microwaves and fryers.
- Produce quality product in a timely and efficient manner for the guests or staff.
- Responsible for maintaining cleanliness and sanitation at the assigned work area.
- Responsible for preparing and cooking all food items by the recipe and to specification.
- Prepare ingredients for cooking, including portioning, chopping, and storing food.
- Prepare all menu items by strictly following recipes and yield guide.
- Cook food according to recipes, quality standards, presentation standards and food preparation checklist.
- Prepares, seasons, and cooks a wide variety of meats, vegetables, soups, breakfast dishes and other food items.
- Slices, grinds and cooks meats and vegetables using a full range of cooking methods.
- Wash and peel fresh fruits, vegetables and also able to weigh, measure and mix ingredients on correct proportions.
- Have general knowledge of cooking temperatures, making soups & sauces, preparing entrees, vegetable preparation and a la carte cooking.
- Set-up the station with par stocks of menu items, and prepare the dishes designated for that station.
- Checks supplies and prep lists and ensures all items are prepped in a timely fashion.
- Replenishes service lines as needed and restocks and prepares the workstation for the next shift.
- Ensures that all products are stored properly in the correct location at the appropriate levels at all times.
- Communicate any assistance needed during busy periods and report any incidents to the Sous Chef to ensure optimum service to guests.
- Check and ensure the correctness of the temperature of appliances and food.
- Serve food in proper portions on to correct serving vessels and plates.
- Wash and disinfect kitchen area, workstations, tables, tools, knives and other equipment.
- Maintain correct portion size and quality of the food to the hotel's standards.
- Minimize waste and maintain controls to attain forecasted food cost.
- Review status of work and follow-up actions required with the Head Cook before leaving.
- Assists in providing on the job training & development of new cooks.
- Assists other Team Members in the kitchen when needed or perform any other tasks assigned by the hotel management.
SKILLS
Required Knowledge, Skills and Abilities
- Excellent understanding of various cooking methods, ingredients, equipment and procedures.
- Able to work in a fast-paced environment with speed and quality.
- Great personal hygiene and grooming standards.
- Should be able to communicate, read and write clearly and effectively.
EXPERIENCE AND EDUCATION
- Secondary school education or diploma in culinary is required
- Basic computer skills and familiar with inventory systems
- Strong communication skills in English, both written and verbal essential
- Ability to work in a multi-tasking, fast paced environment
- Demonstrated strong customer service skills
- Ability to work all shifts, including weekends, evenings and holidays
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