DEMI CHEF

Hotel Granada Johor Bahru; Spa; Sur place; EUR 26 000 - 38 000; Plein temps

Résumé du poste

Hotel Granada Johor Bahru in Spa, Belgium, is seeking a Kitchen Team Member to manage, organize and ensure the smooth running of your section, maintain relationships with colleagues, and follow instructions from the senior kitchen staff.

You will prepare daily mise en place, supervise hygiene, check freshness, assist with cost control and report equipment issues to the team, ensuring consistency in taste, presentation and portion sizes.

Responsabilités

• Manage, organize and ensure the smooth running of your particular section.
• To maintain a good working relationship with all colleagues and other departments.
• To report daily to the Junior Sous Chef, Chef de Cuisine / Sous Chef and/or Chef de Partie and cooperate with other members of the Kitchen Team.
• To prepare daily mise en place, according to work lists or verbal instructions given by the Junior Sous Chef, Chef de Cuisine/SousChef and/or Chef de Partie.
• Follow verbal instructions given by the Junior Sous Chef, Chef de Cuisine/SousChef and/or Chef de Partie at all times.
• Ensures that all acquired items are ready to go, well before service.
• Takes a professional interest in constantly maintaining a high standard of food preparation by checking food for taste, temperature and visual appeal.
• Ensures all dishes are uniform in content, taste, presentation and established portion sizes are adhered to.
• Ensures that goods and food items are stored in the correct manner, which prevents contamination and minimizes food spoilage.
• To maintain an organized, clean and hygienic work area.
• To ensure that fridges, storage and working areas are cleaned and maintained, ensured that chemicals are used according to manufacturer’s instructions and with minimum wastage.
• Leaves the work area clean and organized; then hands over to incoming shift workers.
• Reports any equipment malfunctioning and problems to the Junior Sous Chef, Chef de Cuisine/SousChef and/or Chef de Partie.
• Makes every attempt to prevent any damage, breakage, theft or loss of Hotel property.
• Assist in reducing the overall food cost within given guidelines as well as other kitchen related expenses by controlling requisitions and maintaining adequate stock levels.
• Makes suggestions to the Chef de Cuisine/Sous Chef concerning improvements, which lead to a higher guest satisfaction and overall departmental profit.
• Reports to the Junior Sous Chef, Chef de Cuisine/SousChef and/or Chef de Partie for correct disciplinary action to be taken against staff, fair and professionally, to maintain a high level of staff moral and discipline.
• Informs and consults the Junior Sous Chef, Chef de Cuisine/SousChef and/or Chef de Partie of any problems, discrepancies and happenings with the kitchen operation.
• To order items from the stores or productions rooms and double check the requisitions, must do a physical check of the kitchen stock.
• All requisitions must be filled out the day before issuing; must be signed by the Chef de Cuisine/Sous Chef.
• To report for duty punctually, wearing the correct uniform, nametag and neat grooming applicable.
• Be fully conversant with all health and safety, fire and emergency procedures.
• Maintain a high standard of personal hygiene, dress, uniform and body language.
• Be polite and professional in any situation where the image of the Hotel is represented.
• To use and store kitchen equipment according to departmental procedure and manufacturer’s instructions, and in a manner which ensures minimum breakage and loss.
• To attend all scheduled training, even if this falls outside of regular working hours.
• To attend briefings and meetings a requested.
• To attend any team building and extra-curricular sporting activities as required.

Description du poste

• Manage, organize and ensure the smooth running of your particular section.
• To maintain a good working relationship with all colleagues and other departments.
• To report daily to the Junior Sous Chef, Chef de Cuisine / Sous Chef and/or Chef de Partie and cooperate with other members of the Kitchen Team.
• To prepare daily mise en place, according to work lists or verbal instructions given by the Junior Sous Chef, Chef de Cuisine/SousChef and/or Chef de Partie.
• Follow verbal instructions given by the Junior Sous Chef, Chef de Cuisine/SousChef and/or Chef de Partie at all times.
• Ensures that all acquired items are ready to go, well before service.
• Takes a professional interest in constantly maintaining a high standard of food preparation by checking food for taste, temperature and visual appeal.
• Ensures all dishes are uniform in content, taste, presentation and established portion sizes are adhered to.
• Ensures that goods and food items are stored in the correct manner, which prevents contamination and minimizes food spoilage.
• To maintain an organized, clean and hygienic work area.
• To ensure that fridges, storage and working areas are cleaned and maintained, ensured that chemicals are used according to manufacturer’s instructions and with minimum wastage.
• Leaves the work area clean and organized; then hands over to incoming shift workers.
• Reports any equipment malfunctioning and problems to the Junior Sous Chef, Chef de Cuisine/SousChef and/or Chef de Partie.
• Makes every attempt to prevent any damage, breakage, theft or loss of Hotel property.
• Assist in reducing the overall food cost within given guidelines as well as other kitchen related expenses by controlling requisitions and maintaining adequate stock levels.
• Makes suggestions to the Chef de Cuisine/Sous Chef concerning improvements, which lead to a higher guest satisfaction and overall departmental profit.
• Reports to the Junior Sous Chef, Chef de Cuisine/SousChef and/or Chef de Partie for correct disciplinary action to be taken against staff, fair and professionally, to maintain a high level of staff moral and discipline.
• Informs and consults the Junior Sous Chef, Chef de Cuisine/SousChef and/or Chef de Partie of any problems, discrepancies and happenings with the kitchen operation.
• To order items from the stores or productions rooms and double check the requisitions, must do a physical check of the kitchen stock.
• All requisitions must be filled out the day before issuing; must be signed by the Chef de Cuisine/Sous Chef.
• To report for duty punctually, wearing the correct uniform, nametag and neat grooming applicable.
• Be fully conversant with all health and safety, fire and emergency procedures.
• Maintain a high standard of personal hygiene, dress, uniform and body language.
• Be polite and professional in any situation where the image of the Hotel is represented.
• To use and store kitchen equipment according to departmental procedure and manufacturer’s instructions, and in a manner which ensures minimum breakage and loss.
• To attend all scheduled training, even if this falls outside of regular working hours.
• To attend briefings and meetings a requested.
• To attend any team building and extra-curricular sporting activities as required.