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Chef de Partie
Detalii generale:
 Categorie: Hoteluri/ Aparthoteluri / Management/ Supervizori
Departamente: Bucatarie
Orase: Bacova, Batesti, Begheiu Mic, Bichigi, Branesti, Bunea Mare, Bunea Mica, Buzias, Ciacova, Colonia Mica, Deta, Faget, Gataia, Jimbolia, Jupanesti, Lugoj, Maguri, Opatita, Povargina, Recas, Sannicolau Mare, Sculia, Silagiu, Tapia, Temeresti, Timisoara
Tip de job: Full time
Experienta relevanta:
2-3 ani
Vorbitor de: Engleza
Data introducerii: 01 Dec 2011
Expira in: 6 zile
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Detalii post:
To ensure the efficient and economic running of the kitchen, whilst maximizing revenues in line with budget and maintaining food quality and standards.
To innovate and develop all food outlets including staff requirements. To build competence within the kitchen brigade at every level and help achieve overall objectives for the hotel and the group.
Cerinte post:
Main competencies
Attention to Quality
Good communication skills
Service directed
Flexible
Cooperation
Self developmen
Responsabilitati / Beneficii:
Important tasks and responsibilities
Perform and achieve cost control to result in budgeted GP’s.
To perform food stock takes on monthly basis in a timely manner
To maintain adequate stock levels at all times, ensuring stock is stored and rotated correctly.
To liaise with the F&B manager and be instrumental in planning and costing of menus.
To be responsible for compiling weekly rotas and to ensure wage costs are in line with business levels and within budget.
To maintain a high standard of food production and presentation and ensure that all menu items are produced to the highest possible standards
To ensure that all menu items are produced in accordance to NH standards
To continuously monitor items leaving the kitchen – checking portion control, presentation etc.
To regularly participate in the preparation and cooking of menu items as well as supervising.
To regularly evaluate the performance of the current menu and highlight areas of concern.
To review, evaluate, plan and action departmental targets.
Ensuring all chefs in the brigade are continuously trained and developed.
To identify training needs within the department by carrying out job chats and annual appraisals.
To be responsible for the standard of cleanliness of all food preparation and service areas.
To report any malfunctions or defects of equipment which are likely to contravene Food Safety regulations to Maintenance and follow up to ensure items are actioned.
To ensure correct compliance with all related company / statutory policies e.g.: COSSH, H&S hygiene policies, fire regulations.
To maintain a constant awareness and reactivity with regards to security of persons and their belongings.
To comply fully with the hotel purchasing procedures using the correct forms.
To action any environmental and ecology problems within the hotel.
To undertake duties as and when required by all senior management.
To carry out and record departmental meetings on a regular basis and communicate all information necessary for the smooth running of your department and the hotel.
Additional tasks and responsibilities (optional)
Attend hotel meetings as required.
Will be required to work bank holidays and weekends as required.
To attend any relevant training courses as requested.
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