Λέξεις-κλειδιά

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Περιοχή

Εταιρία:
KLC III HELLAS A.E.
Ημερομηνία Δημοσίευσης:
10-05-22
Τύπος απασχόλησης:
Εποχιακή
Κωδικός θέσης εργασίας:
Κατηγορία εργασίας:
Υπηρεσίες Εστίασης
Περιοχή εργασίας:
Δήμος Κερκυραίων

Demi Chef de Cuisine - Corfu

Job Title: Demi Chef de Cuisine

Job Grade: 1

Department: Food & Beverage

Job Purpose: To assist in creating optimum customer satisfaction by providing the highest standard of food quality and presentation according to hotel procedures.

B. REPORTING RELATIONSHIP Chef de Partie - Demi Chef of Cuisine

C. KEY RESULT AREAS

  • Directs and controls all subordinate kitchen staff to ensure that all day to day operational matters are handled on time and guest expectations are met.
  • Monitors the consistency of preparation and presentation in relevant food production area to ensure that they conform to the requisite standards.
  • Ensures that food is stored, prepared and secured hygienically and safely.
  • Ensures that food is prepared and cooked according to specific recipes and wastage is minimized.
  • Assists in maintaining standards of hygiene and cleanliness in all kitchen and related areas.
  • Prepares and submits forms and reports on time as directed.
  • Checks mise-en-place and preparation procedures ensuring that procedures are correctly followed.
  • Reports any engineering defects to immediate supervisors.
  • Ensures that subordinate employees report for work punctually and grooming standards are met.
  • Trains, coaches and develops subordinate employees.

D. GENERAL

  • Contributes to the morale and team spirit of the hotel by maintaining effective relationships with colleagues.
  • Performs additional duties as directed by supervisors.
  • Makes appropriate suggestions and recommendations to supervisors for the general improvement of the hotel.
  • Is fully conversant with all health and safety, fire and emergency procedures.
  • Maintains a high standard of personal hygiene, dress, uniform, and body language.
  • Is polite and professional in any situation where the image or regulation of the hotel is represented.
  • Attends meetings and training as required by supervisors.
  • Ensures that all activities are carried out honestly, ethically, and within the parameters of local Law.

E. PERFORMANCE EVALUATION CRITERIA

  • Quantity and nature of guest comments and complaints.
  • Standards and consistency of food preparation and presentations.
  • Standards of cleanliness and hygiene.
  • Attendance at scheduled training and development sessions

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