Chef de Partie / Butchery

İstanbul Anadolu Yakası
  • 16.06.2021
  • 0 - 50
  • 969 Görüntüleme
Hilton İstanbul Kozyatağı   Chef de Partie / Butchery İş İlanı

İş Tanımı

We are currently seeking for passionate and dynamic Kitchen professionals who pride themselves on their ability to deliver extraordinary levels of customer service and provide creative solutions to our guests.
As a Chef de Partie you are responsible to take care of the daily food preparation in Butchery kitchen and duties assigned to meet the set standard and qualities whereby your role will include key responsibilities such as:
•Support the Sous Chef in the daily operation and work in Butchery section
•Work according to the menus specifications
•Keep work area at all times in hygienic conditions according to the rules set by the hotel
•Control food stock and food cost in his section
•Prepare the daily food production in different sections of the Butchery kitchen
•Follow the instructions and recommendations from the immediate superiors to complete the daily tasks
•Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques
•Instruct and lead subordinates through their daily requirements in food preparation and actively take part in set up of buffets and special functions
•Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control.

Aranan Nitelikler

You should have a professional kitchen apprenticeship or chefs training course and previous experiences in quality establishments along with good culinary skills.The ability to communicate well in English.
Strong experience in Butchery
The ideal candidate will be positively spirited and passionate about food and be committed to work together with the service team to deliver an amazing guest experiences every time. You are a very positive, dynamic, creative and dedicated team player with the ability to work in a multicultural environment and under difficult condition while possessing following additional competencies:
Understanding Hotel Operations
Effective Communication
Planning for Business
Supervising People
Understanding Differences
Supervising Operations
Teamwork
Adaptability
Customer Focus
Drive for Results

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