Accor HQ
Pubblicata
Sous Chef
Cosa comprende il lavoro
| Inspect the set up of all kitchen work Stations |
| Overseeing the Kitchen when the Executive Sous Chef is not present |
| Plan daily menus and buffets with the approval of the Executive Chef |
| Aware of menu engineering techniques considering cost and variety |
| Approve and reviewing all requisitions for foods and supplies |
| Oversee the food production in all areas of the Kitchen |
| Oversee the food presentation on all buffets to meet the Hotel standards |
| Review and control of cost and waste |
| Ensure that all dishes are being prepared to the correct recipes and quantity |
| Ensure that CDP receive the right training and optimum guidance |
| Deputise the Exec chef's absence and take charge of the kitchen operation |
| Determine how food should be presented, and create decorative food displays |
| Review the schedule and follow the attendance of his team |
| Assist in preparing manning guide |
| Estimate amounts and costs of required supplies |
| Record production and operational data on designated forms |
| Prepares, cooks, serves Appetizers, Savories, Salads and Sandwiches |
| Prepares, cooks, serves hot and cold sauces and main dishes |
| Decorate and present portions and dishes with good garnishing techniques |
| Prepare and cook regional dishes appropriate to the hotel location and guest mix |
| Use all Kitchen Equipment, utensils and tools |
| Use all kinds of knifes and its designated cutting board |
| Taste prepared food items and sauces to ensure quality |
| Portion Products for Preparation and Service |
| Prepare all buffet chafing dishes and place it in bain Marie or Hot Cabinet to stay hot |
| Inspect the proper Cleanliness, Restock, and Closing of the Work Station |
| Provide directions to the kitchen helpers, Cooks and Stewards |
| Uphold all hygiene and sanitary regulations and be clean and presentable always |
| Report to duty punctually wearing a clean and correct uniform and safety shoes |
| Ensure that all equipments in the kitchen are clean and in good working condition |
| Ensure maximum prevention of Food contamination or exposure to danger zones |
| Adhere to food safety standards as outlined by executive chef |
| Ensure the Cleanliness of kitchen areas, tools, equipment and utensils |
| Ensure that all stocks are kept under optimum conditions |
| Ensure that all mis-en-place is always freshly prepared and on time |
| Instruct and train cooks in the preparation, cooking, garnishing, and presentation |
| Monitor sanitation practices and employees follows standards and regulations |
| Check the quality of raw and cooked food products to ensure that standards are met |
| Stores ready & raw food items in designated areas utilizing food safety standards |
| Impeccably adapt daily HACCP check list |
| Be aware of Fire fighting & evacuation procedures |
| Adhere to ACCOR & hotel policy & procedures |
- Dipartimento: F&B Cucina
Sous Chef
A tempo completo, A tempo indeterminato
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