Resumen
Referencia: #52036
Sector: Cocina
Tipo de contrato: Indefinido
Tipo de jornada: A turnos
Salario: DOE
Fecha alta: 04-05-2019
Fecha límite de inscripción: 19-05-2019
Descripción de la oferta
Knowledge of all F&B Standards quality presentation service and products including HACCP, health and safety standards.
Estimates and communicates daily production needs.
Demonstrates proper and safe usage of all kitchen equipment.
Reviews and develops all standard procedures and policies pertaining to food preparation, receiving, storage and Health and Safety.
Ability to assess quality control and adhere to service standards. Participate in the continuing improvement of the standards
Responds appropriately to guests’ needs during the hours of operation.
Support the control of food cost.
Ability to assess quality control and adhere to service standards.
Ability to clearly define productivity standards with quality requirements and methods required to obtain them.
Be competent on the food ordering procedures involving placement of food orders and disposables.
Ensure that placement of all food orders are processed on a daily basis in order to avoid excess delivery charges and unnecessary delays to productivity and food cost issues.
Ensure that the dry store par levels are maintained and stocks are rotated effectively.
Ensure that the weekly rota is to the current levels in conjunction with the forecasted revenue and per ‘Alkimii is applicable when necessary.
Support the goal of reducing working hours wherever possible and keeping control of lieu days, holidays and Bank Holidays to the agreed levels..
Design and prepare all menu tastings when menus change with photographs where applicable.
KEY RESPONSIBILITIES
TEAM LEADER
Influence Skills
To ensure all current Canal Court Hotel standards are updated.
To ensure all Food & Beverage procedures and standards are as per the current European Minimum Standards.
To communicate and support the Food & Beverage development strategy and Culinary Calendar of all products.
Support the Hotel’s Head Chef in assessing potential candidates, interviewing and hiring all members of the restaurant kitchen team, including interviewing and line management of staff which includes organization and succession planning, staff development and appraisals.
Managing Change
To support effectively and positively the operational changes, policies and procedures with direct reporting to the Hotel’s Head Chef Manager.
Innovation
To effectively support the process of maintaining the products, progress with ideas and input.
To remain current with new concepts in Food & Beverage within and with our competitive set.
Review all procedures to ensure we are operating as efficiently as possible.
All menu development costings and specifications for all restaurant related products, with the support and input from the kitchen team.
TEAM PLAYER
Sensitivity
Positively identify and acknowledge excellence in operations and maintain effective and appropriate liaisons with colleagues.
To understand cultural needs and expectations of different associates.
STAFF DEVELOPER
Coaching
To assist in the setting up and implementation of training records for all team members.
To implement recipes and the process of photographing and SOP building of all products.
Implement all necessary training requirements within the team to ensure continuous development.
To encourage attendance of any relevant training necessary.
Encourage all team members to participate in culinary competitions in order to raise their personal profiles and the hotel.
Encourage cross training of staff between sections within the main kitchen and adjoining outlets.
Analyse and share with the team all guests comments, TripAdvisor and other electronic means postings
Communicating effectively and building strong working relationships with other departments in the hotel to create a positive working environment. Understand cultural needs and expectations of associates and work individually with each person to realise their full potential.
Communicator
Actively participate in all daily Food & Beverage and applicable briefings
Attend and implement kitchen meetings.
Communicate daily with the team to establish a clear understanding of your requirements and expectations
Present the appropriate topics at staff meetings upon request
Management
To support the Food & Beverage food cost target, with good menu engineering procedures and productivity to ensure maximum profit
To be aware of all health & safety regulations, fire procedures
To ensure that each member of the team has the correct uniform available to them whilst working and that they are presentable and not in a poor state
Maintain control of working hours with high levels of productivity and managing the product to suit the ability and resources available with a good control of lieu days where necessary.
To ensure that all Service culture training/ risk assessments/ HACCP/ food hygiene and any other mandatory training is up to date for self and all team members. Also important to support management in the department to make sure all associates are trained and compliant.
To support effectively and positively any operational changes, policies and procedures with direct reporting to the Hotel Head Chef. Support also the main kitchen/ larder teams in the Head Chef’s absence.
-Keep up to date with F&B related topics on the press and new trends on dedicated websites
INDIVIDUAL / PERSONAL
Service Career Orientation
To support the GSS targets as agreed.
Understand Canal Court Hotel Service Standards, procedures and general Culture of a family owned hotel
To advise Management of guest complaints and initiate responses for approval from the Manager
Understand the importance of being up to date and knowledgeable about allergens & necessary procedures to ensure compliance with legislation. Cater to the requirements of guests with allergens and make every effort to make like-for-like substitutes.
PERSONAL IMPACT
To project a pleasant positive and professional image to all contacts at all times
Coach and mentor your team to encourage consistent development and elevation within the company.
Support all site inspections with any relevant food offerings and unique presentations
Quality Awareness
Communicate and liaise with the Management for all operational issues, standards and procedures
Customer Contact
Engage with guest at all opportunities in understanding the needs and requirements for effectively especially any allergen or dietary requests.
Experience Requirements
We are looking for a proven and experienced chef who has a solid hotel background that can enhance the excellence established in the hotel.
The ideal candidate must have had longevity in his or her CV that has achieved credible levels of respect within the chefs circles and has achieved in their past roles..
The person will need to be inspirational and a highly creative outlook and full conversed with current trends and outlook with very much emphasis on thinking beyond the convenient
This is an exciting opportunity for an enthusiastic, creative chef who loves to work, teach develop a team of chefs.
Job Type: Full-time
Experience:
Chef: 3 years (Required)
Se ofrece
Great salary
Learn English
Fantastic work environment
Uniforms
Development possibility
