Coiffeur / Coiffeuse

Kristin’s coiffure; Soisy-sous-Montmorency; Sur place; EUR 25 000 - 45 000; Plein temps

Résumé du poste

Un établissement dynamique recherche un Sous-chef passionné pour superviser les opérations de la cuisine de finition. Dans ce rôle, vous serez responsable de garantir la qualité des plats, de superviser les employés et de maintenir des normes de sécurité et d'hygiène élevées. Vous aurez l'opportunité de travailler dans un environnement rapide, où votre créativité et vos compétences en communication seront essentielles pour assurer une expérience culinaire exceptionnelle. Si vous êtes prêt à relever ce défi et à contribuer à un service de restauration de premier ordre, cette opportunité est faite pour vous.

Qualifications

• Minimum de 2 à 3 ans d'expérience en tant que Sous-chef dans un restaurant libanais/oriental.
• Excellentes compétences en communication écrite et orale en anglais et en arabe.

Responsabilités

• Superviser les employés de la cuisine de finition en l'absence du sous-chef.
• Vérifier la qualité et la présentation des plats avant de les envoyer aux clients.
• Gérer les niveaux d'inventaire de la cuisine de finition.

Connaissances

Compétences en communication

Résolution de problèmes

Travail d'équipe

Compétences multitâches

Créativité

Connaissance des procédures de sécurité

Formation

Licence en gestion hôtelière

Licence en gestion des affaires

Outils

Microsoft Office

Système de point de vente (POS)

Description du poste

Créer une alerte emploi pour cette recherche

M&A • Asnières-sur-Seine

Dernière mise à jour: il y a 5 heures

Description de poste

The Sous chef must be able to work in a fast-paced environment and is responsible for all Finishing kitchen functions, controlling costs and ensuring Food & Beverage quality and service.

General

1. Stay updated on all Em Sherif policies, memos, procedures, specials and promotions, etc.
2. Stay updated on all Em Sherif daily formulas
3. Report to the Head chef / Restaurant manager any required BOH maintenance issue
4. Attend and participate in daily briefings and other meetings as scheduled
5. Report to the Finishing kitchen junior chef / Head chef any required BOH maintenance issues
6. Respect safety and hygiene of Em Sherif premises
7. Respect grooming standards
8. Maintain a favorable relationship with all Em Sherif employees to foster and promote a cooperative and harmonious working climate conducive to maximizing employee morale, productivity and efficiency

Daily operations

1. Supervise Finishing kitchen employees in the absence of the Finishing kitchen junior chef
2. Check with the Finishing kitchen junior chef for details about any special events or particular service requests, either upcoming or for that day, in order to prepare for service accordingly
3. Delegate tasks to the appropriate employees and ensure that daily Finishing kitchen checklists are completed
4. Verify quality, quantity, temperature and presentation are as per set Em Sherif standards before sending items into the dining area to the guest
5. Deal with any menu items returned by the guest and correct the issue(s) immediately
6. Regularly check and record refrigerator and freezer temperatures; ensure these are maintained up to date
7. Ensure all prepared products are stored at appropriate temperatures and used according to the FIFO procedure
8. Ensure consistency and portion control of all menu product items
9. Instruct the stewarding team on kitchen cleaning and chemical handling
10. Help in any area of the Finishing kitchen / BOH when circumstances dictate

Procurement

1. Assist the Finishing kitchen junior chef to estimate Food & Beverage consumption to anticipate amounts to be requisitioned from the Preparation kitchen / set production goals
2. Monitor Finishing kitchen inventory levels to ensure that they are aligned with operational requirements; assist with storing / receiving procedures when necessary

Education requirements

1. Bachelor’s degree in hospitality management, Business Management
2. Strong command of English and Arabic (both oral and written)

Work experience requirements

1. Minimum of 2 to 3 years as a Sous chef (Service) in a Lebanese / Oriental restaurant

Personal skills and abilities

1. High commitment to ethics and confidentiality
2. Team player
3. Innovative and creative
4. Excellent multi-tasking skills
5. Attentive to details
6. Strong written, oral and interpersonal communication skills
7. Good problem-solving skills
8. Basic knowledge of Microsoft office, POS system, etc.
9. Knowledgeable about fire, health and safety procedures
10. Able to work standing for several hours
11. Neat, clean and well-groomed