Spanish Kitchen Jr. Sous Chef 西班牙厨房初级副厨师长 – (in English)
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Spanish Kitchen Jr. Sous Chef 西班牙厨房初级副厨师长 – (in English)

Kempinski

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Spanish Kitchen Jr. Sous Chef 西班牙厨房初级副厨师长 – (in English)

Sobre el trabajo



Grand Kempinski Hotel Shanghai

Grand Kempinski Hotel Shanghai is centrally located in the Lujiazui financial and trade section of the prestigious Pudong district and offers sweeping views of the Huangpu River and the Shanghai skyline. Grand Kempinski Hotel Shanghai has 686 rooms and suites, 6 restaurants & bars as well as extensive banquet facilities for up to 720 guests. It also has an oversized indoor pool, Spa and state-of-the-art fitness center on the 30th floor with panoramic view. Within walking distance to the Oriental Pearl Tower and only a short drive away from The Bund, New International Expo Centre and luxurious shopping centres, the hotel is easy access to any well-known landmarks of Shanghai. The Pudong and Hongqiao international airports can also be reached within 45 minutes.

SCOPE

Assist in the management of Kitchen Operations and be in charge of the day to day operation of respective kitchen in the hotel.

OVERALL OBJECTIVES

The job of Junior   Sous Chef is executed satisfactorily when:

  1. culinary technical skills are maintained.
  2. employee working relationships are established and maintained.
  3. with property safety, first aid and fire and emergency procedures is demonstrated and equipment is operated safely and sensibly.
  1. is implemented and practiced.


MAIN RESPONSIBILITIES

  1. to direct, control and co-ordinate the activities of all Chefs and kitchen attendants, engaged in preparing and cooking food, so as to ensure an efficient, profitable and smooth food service, at all times.
  2. charge of all respective kitchen work.
  3. storerooms, refrigerators and freezers daily, to prevent wastage.
  4. the Sous Chef to control cost by minimizing spoilage, utilizing food surpluses and practicing portion control.
  1. the quality and quantity of food received from the markets and stores.
  1. look for cost saving and environmental ideas.
  2. in the operation of their outlet/dependant outlets, at an acceptable food and staff cost.
  3. employee’s productivity, in order to minimize payroll cost.
  4. all Kitchen operating costs and take corrective action, when necessary to reduce expenses.
  1. that all food is prepared and served according to the standards set by the Executive Chef.
  2. and check preparation and presentation of food
  3. sure standard recipes are used, and food is presented according to pictorials.
  4. sure that all machines, furniture (fridges, benches, etc.), equipment and utensils are clean and in working condition at all times. Check all assigned areas in regards to sanitation and hygiene, to prevent contamination of any kind.
  5. the Kitchen complies with health and safety standards as to prevent accidents.
  1. in the Sous Chefs meeting when Sous Chef not on duty.
  1. lines of communication within the outlet kitchen are effective.
  1. interdepartmental communication to avoid frictions of any kind.
  1. the culinary team in an absolute correct manner when in the public areas.
  1. in staff training in conjunction with the Training Department and Departmental Trainers.
  2. employee productivity and moral, and consistently maintain discipline, following hotel guidelines and local legislation.
  3. all staff to perform their duties by demonstrating professionalism, organisational skill and team spirit.
  1. all staff adheres to grooming and presentation standards.
  2. all accidents, health and safety hazards to Executive Chef.
  1. up and keep a tidy control over function and event orders.
  2. charge of food requisitions, orders and inter-kitchen transfers.
  3. maintenance requests if necessary, and check on completion.
  4. for the Duty Roster, Staff Leave and Attendance Record.
  1. Awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines and ensure your direct reports do the same.
  2. aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures.
  3. familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly.
  1. action to correct a hazardous situation and notify supervisors of potential dangers.
  2. security incidents and accidents in accordance with hotel requirements.


Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.

About Kempinski

Hoteliers since 1897, we have travelled the world in search of the most fascinating destinations without ever forgetting the finest traditions of our European heritage.

We are dedicated to please and educated to entertain. We never compromise on the European elegance of service and this, blended with our cultural empathy, allows us to deliver incredible experiences in truly original destinations. We pride ourselves on delivering a beautiful performance for each and every one of our guests. And for our employees, we provide a stage on which they can flourish and realise their full potential.

Grand Kempinski Hotel Shanghai

Grand Kempinski Hotel Shanghai is centrally located in the Lujiazui financial and trade section of the prestigious Pudong district and offers sweeping views of the Huangpu River and the Shanghai skyline. Grand Kempinski Hotel Shanghai has 686 rooms and suites, 6 restaurants & bars as well as extensive banquet facilities for up to 720 guests. It also has an oversized indoor pool, Spa and state-of-the-art fitness center on the 30th floor with panoramic view. Within walking distance to the Oriental Pearl Tower and only a short drive away from The Bund, New International Expo Centre and luxurious shopping centres, the hotel is easy access to any well-known landmarks of Shanghai. The Pudong and Hongqiao international airports can also be reached within 45 minutes.

SCOPE

Assist in the management of Kitchen Operations and be in charge of the day to day operation of respective kitchen in the hotel.

OVERALL OBJECTIVES

The job of Junior Sous Chef is executed satisfactorily when:

  1. culinary technical skills are maintained.
  2. employee working relationships are established and maintained.
  3. with property safety, first aid and fire and emergency procedures is demonstrated and equipment is operated safely and sensibly.
  1. is implemented and practiced.


MAIN RESPONSIBILITIES

  1. to direct, control and co-ordinate the activities of all Chefs and kitchen attendants, engaged in preparing and cooking food, so as to ensure an efficient, profitable and smooth food service, at all times.
  2. charge of all respective kitchen work.
  3. storerooms, refrigerators and freezers daily, to prevent wastage.
  4. the Sous Chef to control cost by minimizing spoilage, utilizing food surpluses and practicing portion control.
  1. the quality and quantity of food received from the markets and stores.
  1. look for cost saving and environmental ideas.
  2. in the operation of their outlet/dependant outlets, at an acceptable food and staff cost.
  3. employee’s productivity, in order to minimize payroll cost.
  4. all Kitchen operating costs and take corrective action, when necessary to reduce expenses.
  1. that all food is prepared and served according to the standards set by the Executive Chef.
  2. and check preparation and presentation of food
  3. sure standard recipes are used, and food is presented according to pictorials.
  4. sure that all machines, furniture (fridges, benches, etc.), equipment and utensils are clean and in working condition at all times. Check all assigned areas in regards to sanitation and hygiene, to prevent contamination of any kind.
  5. the Kitchen complies with health and safety standards as to prevent accidents.
  1. in the Sous Chefs meeting when Sous Chef not on duty.
  1. lines of communication within the outlet kitchen are effective.
  1. interdepartmental communication to avoid frictions of any kind.
  1. the culinary team in an absolute correct manner when in the public areas.
  1. in staff training in conjunction with the Training Department and Departmental Trainers.
  2. employee productivity and moral, and consistently maintain discipline, following hotel guidelines and local legislation.
  3. all staff to perform their duties by demonstrating professionalism, organisational skill and team spirit.
  1. all staff adheres to grooming and presentation standards.
  2. all accidents, health and safety hazards to Executive Chef.
  1. up and keep a tidy control over function and event orders.
  2. charge of food requisitions, orders and inter-kitchen transfers.
  3. maintenance requests if necessary, and check on completion.
  4. for the Duty Roster, Staff Leave and Attendance Record.
  1. Awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines and ensure your direct reports do the same.
  2. aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures.
  3. familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly.
  1. action to correct a hazardous situation and notify supervisors of potential dangers.
  2. security incidents and accidents in accordance with hotel requirements.


Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.

About Kempinski

Hoteliers since 1897, we have travelled the world in search of the most fascinating destinations without ever forgetting the finest traditions of our European heritage.

We are dedicated to please and educated to entertain. We never compromise on the European elegance of service and this, blended with our cultural empathy, allows us to deliver incredible experiences in truly original destinations. We pride ourselves on delivering a beautiful performance for each and every one of our guests. And for our employees, we provide a stage on which they can flourish and realise their full potential.

Organization: Kempinski Hotels

Location: Grand Kempinski Hotel Shanghai China

Job Type: Regular

Job Level:

Schedule: Full-time

Job Posting: Feb 24, 2022

Unposting Date: N/A

Job Number: 220000B7

Cerrada

Spanish Kitchen Jr. Sous Chef 西班牙厨房初级副厨师长 – (in English)

Shanghai, China

A tiempo completo, Indefinido

Fecha de inicio:

Fecha limite de comienzo:

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