Bu ilan yayından kaldırılmıştır.

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Firmanın Tüm İlanları

Executive Chef

  • 11.02.2021
  • 100 - 200
  • 2662 Görüntüleme

İş Tanımı

Manage all kitchen operations including Stewarding operations with an emphasis on maintaining hygienic standards and practices, staff training, and overseeing the preparation and presentation of a consistent food product which meets customer’s expectations.

Main Reponsibilities:

  • Manage all functions of the Food Production and Stewarding operations to achieve the optimum departmental profit.
  • Plan and organize with the Director of Food and Beverage successful Food and Beverage activities in the hotel and abroad.
  • Keep an up-dated hotel policies and procedures file.
  • Work with the People Services Manager to ensure the departmental performance of staff is productive.
  • Plan for future staffing needs.
  • Ensure training needs analysis of Kitchen staff is carried out and training programmes are designed and implemented to meet needs (in collaboration with the Training Manager where applicable).
  • Conduct probation and formal performance appraisal in line with company guidelines.
  • Maintain up to date staff records and approves leave requests.
  • Coach, counsel and discipline staff, providing constructive feedback to enhance performance.
  • Participate in the preparation of the hotel's revenue plan and marketing programmes.
  • Determine with the Finance Director the minimum and maximum stocks of all food, material and equipment.
  • Work with Finance in the preparation and management of the department’s budget.
  • Demonstrate awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines and ensure all direct reports do the same.
  • Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures. 
  • Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly.
  • Initiate action to correct a hazardous situation and notify supervisors of potential dangers.
  • Log security incidents and accidents in accordance with hotel requirements.
  • Implement and practice HACCP.
  • Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.

Aranan Nitelikler

  • Eligible for a working permit in Turkey
  • Gastronomic education certificate or equivalent (apprenticeship/diploma/BA/Bsc)  
  • HACCP certification
  • Minimum five 5 years in a kitchen management role, preferably with an international 5* hotel chain 
  • Minimum ten 10 years kitchen experience
  • International experience is preferred
  • Ability to work and communicate in a multinational environment
  • Turkish language – excellent oral and written skills where necessary
  • English – excellent oral and written skills

Özet Bilgiler

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