Sous Chef
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Sous Chef

Accor HQ

Pubblicata

Chiusa

Sous Chef

Cosa comprende il lavoro

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Inspect the set up of all kitchen work Stations

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Overseeing the Kitchen when the Executive Sous Chef is not present

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Plan daily menus and buffets with the approval of the Executive Chef

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Aware of menu engineering techniques considering cost and variety

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Approve and reviewing all requisitions for foods and supplies

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Oversee the food production in all areas of the Kitchen

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Oversee the food presentation on all buffets to meet the Hotel standards

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Review and control of cost and waste

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Ensure that all dishes are being prepared to the correct recipes and quantity

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Ensure that CDP receive the right training and optimum guidance

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Deputise the Exec chef's absence and take charge of the kitchen operation

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Determine how food should be presented, and create decorative food displays

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Review the schedule and follow the attendance of his team

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Assist in preparing manning guide

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Estimate amounts and costs of required supplies

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Record production and operational data on designated forms

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Prepares, cooks, serves  Appetizers, Savories, Salads and Sandwiches

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Prepares, cooks, serves hot and cold sauces and main dishes

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Decorate and present portions and dishes with good garnishing techniques

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Prepare and cook regional dishes appropriate to the hotel location and guest mix

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Use all Kitchen Equipment, utensils and tools

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Use all kinds of knifes and its designated cutting board

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Taste prepared food items and sauces to ensure quality

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Portion Products for Preparation and Service

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Prepare all buffet chafing dishes and place it in bain Marie or Hot Cabinet to stay hot

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Inspect the proper Cleanliness, Restock, and Closing of the Work Station

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Provide directions to the kitchen helpers, Cooks and Stewards

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Uphold all hygiene and sanitary regulations and be clean and presentable always

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Report to duty punctually wearing a clean and correct uniform and safety shoes

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Ensure that all equipments in the kitchen are clean and in good working condition

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Ensure maximum prevention of Food contamination or exposure to danger zones

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Adhere to food safety standards as outlined by executive chef

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Ensure the Cleanliness of kitchen areas, tools, equipment and utensils

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Ensure that all stocks are kept under optimum conditions

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Ensure that all mis-en-place is always freshly prepared and on time

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Instruct and train cooks in the preparation, cooking, garnishing, and presentation

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Monitor sanitation practices and employees follows standards and regulations

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Check the quality of raw and cooked food products to ensure that standards are met

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Stores ready & raw food items in designated areas utilizing food safety standards

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Impeccably adapt daily HACCP check list

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Be aware of Fire fighting & evacuation procedures

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Adhere to ACCOR & hotel policy & procedures

Chiusa

Sous Chef

Riyadh, Arabia Saudita

A tempo completo, A tempo indeterminato

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Ultima data di inizio:

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