YBWEB01

Executive Sous Chef

  • 12.11.2018
  • 50 - 100 Arası Aday Başvurdu
  • 2295 Görüntüleme

Job Description

Check standard recipes ensuring proper portion control, uniformity of taste and quality

Write daily food requisitions and kitchens transfers in order to achieve the stock rotation desired

Ensure that there is a sufficient supply of chinaware for banquet functions, cocktail parties, etc.

Check food preparation, cost, quality, quantity and portion control daily

Report any problems, failures of machines or small equipment and so on as soon as possible

Inspect all refrigerated areas and ensure regular turnover of food items

Liaise with other Chefs de Cuisine and Sous Chefs regarding items or staff needed from other departments

Be present and assist with the preparation of food

Ensure daily procedures for stocks and supply requisition forms are being maintained

Ensure any out of stock items are being immediately reported

Assist the Executive Chef in compiling the annual marketing plans and budgets and activity promotion plan.

Ensure disciplinary and grievance procedures are properly adhered to and followed.

Be responsible and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils.

Find ways to improve the efficiency of the operations, which will benefit our clients

Assist the Executive Chef in constantly finding ways to further improve the food cost through strategic purchasing, without negatively affecting predetermined quality standards.

Co-operate with and drive forward the implementations of minimum operating standards in all Food and Beverage kitchens through close follow-up with Outlet Managers.

Complete detailed checks of the entire Food and Beverage operation during all service periods taking necessary actions to correct any deviation from quality standards.

Assist in the preparation and control of daily and weekly market lists.

Create and develop new dishes and recipes by keeping up with the latest market trends.

Constantly strive to improve kitchen operating procedures.

Spot check fridges and check quality of all food items

Required Skills

Mandatory

Educational level:                                         

Globally-recognized culinary qualification.

Degree holder in Hotel and Catering Management an advantage

Work experience:                                         

8 years’ experience in relevant position

4 years of supervisory experience

Job knowledge:                                             

Reading, writing and oral proficiency in the English language is desirable

Reading, writing and oral proficiency in the local language

Menu planning and recipes knowledge

Excellent Food and Beverage knowledge

Cost control awareness and ability to keep to budgets

Good kitchen organisation experience

Personal qualities:                                        

Excellent communication skills

Able to cope with pressure

Outgoing and friendly

Disciplined

Mature

Friendly

Excellent organiser

Flexible

Motivated

Dedicated

Creative

Good team leader

Open-minded

Analytical

Desirable

Multi-lingual

Summary Info

  • Executive Chef
  • Tourism-Hotel Management
  • Food , Tourism
  • Full-time
  • Middle Level Management
  • Muğla Bodrum Göltürkbükü Mahallesi, Mandarin Oriental Bodrum, Bodrum/Muğla
    • Personel Servisi
    • Spor Salonu
    • İbadethane
    • Kapalı Otopark
    • Açık Otopark
    • Kuaför
    • İşyeri Hekimi
    • Terzi
    • Dinlenme / Oyun Alanı
  • 10-20 years
  • 12.11.2018
  • 12.12.2018
  • 31.01.2019

Benzer İlanlar

Şirket Bilgileri Gizli
Muğla Dalaman
Son 1 Ay
GÜMÜŞDOĞA SU ÜRÜNLERİ ÜRETİM İHR. VE İTH. A.Ş.
Muğla Bodrum
05.11.2018
BENZER TÜM İLANLAR