CLASS MEDİKAL SAĞLIK TURİZM İNŞAAT İTHALAT İHRACAT SAN. VE TİC. LİMİTED ŞİRKETİ

CLASS MEDİKAL SAĞLIK TURİZM Hakkında

Dünyanın çatısı altındaki en büyük hastane, Türkiye ve Ortadoğu'da en akredite, doğal saç ekimi uzmanları, doktorlar, hemşireler ve tıbbi danışmanlar dahil 400'den fazla uzmandan oluşan tıbbi kadrosu, World Health tarafından eğitilmiş ve akredite edilmiş Organizasyon.Class Hair Hospital, saç ekimi tekniklerinin modernize edilmesinde büyük bir etki yarattığı Bilimsel Araştırmaları geliştirme prensibi üzerinde çalışıyor. Güveninize ve memnuniyetinize uymak için Class Hair ile doktorlar ve teknisyenler, en yüksek yoğunluk ve kapsama alanı için mümkün olduğunca çok sayıda folikülün ekileceği açık bir saç ekimi seansı ile en yeni profesyonel saç ekimi tekniklerini tanıtmaya çalışırlar.

Medikal turizm için Ülkemize gelen misafirlerimizi kendi otelimizde ağırlamak ve memnuniyetlerini sağlamak başlıca hedeflerimizdendir. CLASS MEDİKAL SAĞLIK TURİZM İNŞAAT İTHALAT İHRACAT SAN. VE TİC. LİMİTED ŞİRKETİ Genel Müdürlüğü İstanbul ilinde bulunmaktadır.
CLASS MEDİKAL SAĞLIK TURİZM İNŞAAT İTHALAT İHRACAT SAN. VE TİC. LİMİTED ŞİRKETİ adres ve iletişim bilgileri:
Adres: YEŞİLOVA MAH. KAHRAMANLAR CAD. İSTANBUL-KÜÇÜKÇEKMECE

Daha Fazla

CLASS MEDİKAL SAĞLIK TURİZM İş İlanları

CLASS MEDİKAL SAĞLIK TURİZM İNŞAAT İTHALAT İHRACAT SAN. VE TİC. LİMİTED ŞİRKETİ

İstanbul Avrupa Yakası

Son 1 Hafta

Muhasebe Uzmanı

CLASS MEDİKAL SAĞLIK TURİZM İNŞAAT İTHALAT İHRACAT SAN. VE TİC. LİMİTED ŞİRKETİ

İstanbul Avrupa Yakası - Küçükçekmece

Son 1 Hafta

Arapça bilen Resepsiyonist

CLASS MEDİKAL SAĞLIK TURİZM İNŞAAT İTHALAT İHRACAT SAN. VE TİC. LİMİTED ŞİRKETİ

İstanbul Avrupa Yakası

Son 1 Ay

CLASS MEDİKAL SAĞLIK TURİZM İNŞAAT İTHALAT İHRACAT SAN. VE TİC. LİMİTED ŞİRKETİ

İstanbul Avrupa Yakası - Küçükçekmece

Son 1 Ay

Turizm - Otelcilik Sektörü Çalışan Profili

Turizm - Otelcilik sektöründe çalışanların iş alanları

Aşağıdaki bilgiler, şuanda çalışanların ortak verilerine göre analiz edilmiştir.

Hizmet
155060
Kafe / Bar / Restoran
147555
Turizm - Otelcilik
87759
Satış
61549
İdari İşler / Ofis
40796

Turizm - Otelcilik sektöründe çalışanların mezun oldukları bölümler

Aşağıdaki bilgiler, şuanda çalışanların ortak verilerine göre analiz edilmiştir.

Turizm ve Otel İşletmeciliği
177108
İşletme
110123
İktisat
22914
Turizm İşletmeciliği
19372
Diğer
16258

Turizm - Otelcilik sektöründe çalışanların öğrenim seviyesi

Aşağıdaki bilgiler, şuanda çalışanların ortak verilerine göre analiz edilmiştir.

Lisans Mezunu
244836
Lise Mezunu
161784
Meslek Yüksekokulu Mezunu
128973
Lisans Öğr.
75944
Meslek Yüksekokulu Öğr.
39981

Turizm - Otelcilik sektöründe çalışanların cinsiyet dağılımları

Aşağıdaki bilgiler, şuanda çalışanların ortak verilerine göre analiz edilmiştir.

Erkek
64%
Kadın
34%

Turizm - Otelcilik sektörü iş ilanlarında en çok yayınlanan pozisyonlar

Aşağıdaki bilgiler, şuanda çalışanların ortak verilerine göre analiz edilmiştir.

Top 5 Pozisyon
Garson	3193
Resepsiyonist	3075
Bellboy	1654
Kat Hizmetleri Görevlisi	1479
Aşçı	1439

Turizm - Otelcilik sektöründeki diğer iş ilanları

Misafir İlişkileri Sorumlusu

DEDEMAN HOTELS&RESORTS INTERNATIONAL

İstanbul Avrupa Yakası

Son 1 Hafta

Bulaşıkhane Görevlisi

SHERATON ISTANBUL LEVENT

İstanbul Avrupa Yakası

Bugün

İş Tanımı

Prepare breads and pastries, including preparing doughs and fillings, proofing, baking, and decorating as appropriate.
Review Production sheet to understand variety of baked goods to be produced daily.
Prepare and cook food according to recipes, quality and presentation standards, and food prep checklists.
Maintain kitchen logs for food safety program compliance.
Keep Chef informed of excess food items for planning of daily specials.
Safely and appropriately use baking and measuring tools/equipment/appliances to prepare baked foods.
Follow and ensure compliance with food safety handling policies and procedures, including personal hygiene procedures.
Check and ensure correct temperatures of kitchen appliances and food, and report issues to management.
Follow all company policies and procedures, including safety and security; report accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications.
Perform other reasonable job duties as requested by Pastry Chef.

Aranan Nitelikler

At least 2 years experience in a similar position.
Setting high standards of performance and quality.
Ability to work under pressure and willing to go extra miles, must be positive and creative and must be providing full support to sous chefs.
Willing to go extra miles, must be positive and creative.
Interacting with others in a way that builds openness, trust, and confidence in the pursuit of organisational goals and lasting relationships.
Knowledge of techniques and equipment for preparing and presenting food products for consumption, including storage/ handling techniques and equipment.
Ability to take accurate decisions within young team of talented chefs.
Flexibility to respond to a range of different work situations.
No military obligation for male candidates / at least 2 years postponement.

Pozisyon : Pastane Komisi
Sektör : Turizm - Otelcilik
Kategori : Kafe / Bar / Restoran
Çalışma Şekli : Tam zamanlı
Pozisyon Seviyesi : Eleman
Çalışma Yeri : İstanbul Avrupa Yakası
Deneyim : 1-3 yıl
İlk Yayınlama Tarihi : 07.05.2021
Güncelleme Tarihi : 07.05.2021
Son Başvuru Tarihi : 06.07.2021

İstanbul Marriott Hotel Şişli

İstanbul Avrupa Yakası

Bugün

Pastry Sous Chef

İş Tanımı

Exhibits creative baking and decorating talents by personally performing tasks while supporting the staff in preparing quality and consistent pastries for all areas. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supports developing and training team to improve results while maintaining standards. Must ensure sanitation and food standards are achieved.

Leading Pastry Culinary Team
Ensuring Culinary Standards and Responsibilities are Met
Ensuring Exceptional Customer Service
Maintaining Culinary Goals
Supports Training and Development Activities
Leading Pastry Culinary Team
Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
Supervises and manages employees. Manages all day-to-day operations.
Understands employee positions well enough to perform duties in employees' absence.
Encourages and builds mutual trust, respect, and cooperation among team members.
Serves as a role model to demonstrate appropriate behaviors.
Ensures and maintains the productivity level of employees.
Ensures employees understand expectations and parameters.
Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or Leads shifts while personally preparing food items and executing requests based on required specifications. Supervises and coordinates activities of cooks and workers engaged in food preparation.
Ensuring Culinary Standards and Responsibilities are Met Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.
Recognizes superior quality products, presentations and flavor.
Maintains food preparation handling and correct storage standards.
Maintains purchasing, receiving and food storage standards.
Supports procedures for food & beverage portion and waste controls.
Follows proper handling and right temperature of all food products Supervises pastry preparation shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
Ensures compliance with all applicable laws and regulations. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
Checks the quality of raw and cooked food products to ensure that standards are met. Assists in determining how food should be presented and creates decorative food displays.
Ensuring Exceptional Customer Service Provides services that are above and beyond for customer satisfaction and retention. Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
Sets a positive example for guest relations.
Empowers employees to provide excellent customer service.
Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
Strives to improve service performance.
Maintaining Culinary Goals Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
Develops specific goals and plans to prioritize, organize, and accomplish your work.
Trains employees in safety procedures and supervises their ability to follow loss prevention policies to prevent accidents and control costs. Purchases appropriate supplies and manage inventories according to budget.
Supports Training and Development Activities Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and support the Peer Review Process.
Participates in training staff on menu items including ingredients, preparation methods and unique tastes. Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
Ensures property policies are administered fairly and consistently.
Assists as needed in the interviewing and hiring of employee team members with appropriate skills. .

Aranan Nitelikler

Leadership· Adaptability - Determines how change impacts self and others; displays flexibility in adjusting priorities; and communicates both the reasons for change and how it impacts the workplace. ·
Communication - Customizes approach to conveying complex information and ideas to others in a convincing and engaging manner; appropriately interprets verbal and non-verbal behavior; and models active listening to ensure understanding..·
Problem Solving and Decision Making - Models and coaches others on breaking complex issues into manageable parts, identifying and evaluating alternatives and their implications before making decisions, and involving and gaining agreement from others when making key decisions. ·
Professional Demeanor - Exhibits behavioral styles that convey confidence and command respect from others; makes a good first impression and represents the company in alignment with its values.
Managing Execution· Building and Contributing to Teams - Leads and participates as a member of a team to move the team toward the completion of common goals while fostering cohesion and collaboration among team members.·
Driving for Results - Sets high standards of performance for self and/or others; assumes responsibility for work objectives; initiates, focuses, and monitors the efforts of self and/or others toward the accomplishment goals; proactively takes action and goes beyond what is required.·
Planning and Organizing - Gathers information and resources required to set a plan of action for self and/or others; prioritizes and arranges work requirements for self and/or others to accomplish goals and ensure work is completed.Building Relationships·
Coworker Relationships - Interacts with others in a way that builds openness, trust, and confidence in the pursuit of organizational goals and lasting relationships. ·
Customer Relationships - Develops and sustains relationships based on an understanding of customer needs and actions consistent with the company’s service standards. ·
Global Mindset - Supports employees and business partners with diverse styles, abilities, motivations, and/or cultural perspectives; utilizes differences to drive innovation, engagement and enhance business results; and ensures employees are given the opportunity to contribute to their full potential.
Generating Talent and Organizational Capability· Organizational Capability - Evaluates and adapts the structure of team assignments and work processes to best fit the needs and/or support the goals of an organizational unit.· Talent Management - Provides guidance and feedback to help individuals develop and strengthen skills and abilities needed to accomplish work objectives.
Learning and Applying Professional Expertise· Applied Learning - Seeks and makes the most of learning opportunities to improve performance of self and/or others.·
Business Acumen - Understands and utilizes business information to manage everyday operations and generate innovative solutions to approach team, business, and administrative challenges.·
Technical Acumen - Understands and utilizes professional skills and knowledge in a specific functional area to conduct. o
Basic Cookery - Knowledge of procedures and techniques for mixing, thawing, baking, and cooking, measurement tools, recipe execution (expanding and condensing as necessary), and methods for innovative preparation and presentation.
Food Production and Presentation - Knowledge of techniques and equipment for preparing and presenting food products (both plant and animal) for consumption, including storage/handling techniques and sanitation standards.o Cooking - Ability to prepare and present meals utilizing culinary principles, standards, techniques and equipment (e.g., grilling, sautéing, broiling, baking, using decorative food displays, following recipes).
Food Storage and Rotation - Knowledge of procedures and temperatures for storing and rotating food stock in coolers, refrigerators, freezers, dry storage, etc. to maintain freshness ("First In, First Out"). This includes preparing, labeling, dating, rotating, and pulling perishable foods and drinks in accordance with storage guidelines; identifying food products that do not meet company or compliance standards; and knowledge of policies and procedures for discarding food items or products.o
Food Handling - Knowledge of basic food handling policies and procedures, as well as the procedures for assisting cooks in serving or preparing food.
Kitchen Maintenance - Knowledge of general maintenance procedures and standards of cleanliness for the food storage and preparation areas.
Kitchen Tools and Equipment - The ability to use and store kitchen tools (e.g., cutting tools, knives, tongs, slicers, spatulas) and ability to use kitchen equipment (e.g., grills, ovens, steam tables, deep fryers, kettles) properly and safely.
Supply Storage - Knowledge of proper storage procedures for cookware, flatware, and supplies.o Purchasing and Materials Management - Knowledge of practices and procedures needed to maintain material, equipment and supplies; including vendor identification and contract negotiation, supply requisition and purchasing, and inventory control.·
Basic Competencies - Fundamental competencies required for accomplishing basic work activities.
Basic Computer Skills - Uses basic computer hardware and software (e.g., personal computers, word processing software, Internet browsers, etc.).
Mathematical Reasoning - Demonstrates ability to add, subtract, multiply, or divide quickly, correctly, and in a way that allows one to solve work-related issues.
Oral Comprehension - Demonstrates ability to listen to and understand information and ideas presented through spoken words and sentences.
Reading Comprehension - Demonstrates understanding of written sentences and paragraphs in work-related documents.
Writing - Communicates effectively in writing as appropriate for the needs of the audience.

Pozisyon : Junior Pastry Chef
Sektör : Tourism-Hotel Management
Kategori : Food , Tourism
Çalışma Şekli : Full-time
Pozisyon Seviyesi : Middle Level Management
Çalışma Yeri : İstanbul Avrupa Yakası
Deneyim : 3-6 years
İlk Yayınlama Tarihi : 07.05.2021
Güncelleme Tarihi : 07.05.2021
Son Başvuru Tarihi : 06.07.2021

İstanbul Marriott Hotel Şişli

İstanbul Avrupa Yakası

Bugün

MANDARIN ORIENTAL BODRUM

Muğla - Bodrum

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