Sous Chef - Taperia ( St. Regis Hotel, Dubai, UAE)

St. Regis Hotel Dubai, Uae | Dubái (Dubái) - Emiratos Árabes Unidos | el 21 de Febrero del 2017

Resumen

Referencia: #23406
Sector: Cocina
Tipo de contrato: Otros
Tipo de jornada: Otros
Salario: To be discussed
Fecha alta: 21-02-2017
Fecha límite de inscripción: 10-03-2017

Descripción de la oferta

POSITION PURPOSE

 Effectively monitor the daily operations of the respective outlet, including provide support and guidance to fellow outlet, Chef de Cuisine to ensure success and effective operation ending in a positive guest experience.

MAIN RESPONSABILITIES

 Review all written communication, daily/weekly, reservation, rooming list, BEOs, to determine.
 Assist Chef de Cuisine in the Day to Day Operations.
 Prepares and develops menus, recipe costing and training of dishes.
 Assists with training and developing.
 Communicate with restaurant manager for smooth running of front and back of the house.
 Responsible for maintaining a strong client relationship and ensuring that all outlets are communicated to and execute by all hotel operation departments making for a successful meeting experience for the meeting planner and attendees.
 Responsible for the development and maintenance of all policies, procedures and quality standard within the department, utilizing a continuous improvement approach to ensure a high quality, cost effective and customer focused operation.
 Monitor kitchen preventive equipment list.
 Maintain a high level of service by constantly training and coaching all direct reports and talent. Daily training plan in place follow by monthly training plan.
 Inspect and overseas the cleanliness and maintenance of all function space, public areas, and service areas.
 Responsible for monthly schedule and payroll for the outlet.
 Responsible for stock rotation, direct purchase and control of expiry food product on the shelving.
 Knowledge of all food & beverage procedures standards, quality presentation, service and products and local health & sanitation standards.
 Estimates and communicates daily production needs. Apply line check and MEP monitoring.
 Responds appropriately to guest needs during hours of operation.
 Ensure that internal communication are communicated with on a daily basis.
 Assess quality control of food cost.
 Carry out close liaison with all section of the kitchen in order to ensure smooth and efficient service.
 To project a pleasant and positive professional image to all contacts at all the times.
 Lead and support the junior members of the team through training.
 Implementation and monitoring of training matrix.
 Overseas all talent PMP.
 Seek own solutions to the minor obstacles that occur from time to time.
 Daily data collection and reporting of issues as they arise.
 Review the daily production sheets with Chef de Cuisine when the first is not present.
 Prepares, and when required, delegates the production of the necessary food items in accordance with standards in a timely & efficient fashion to ensure that there is no interruption to guests’ service.
 Keep over-production and food waste to a minimum, ensures proper rotation, labelling and storing of food in order to reduce food cost expenses.
 Operate all kitchen equipment and conduct them with safety in mind at all the times.
 Ensures that all the food products are handled, stored, prepared and served safely in accordance with hotel
and government food safety guidelines.
 Monitor all deficiencies in kitchen equipment functionality and quality of food products to respected
department.
 Compliance with all safety regulations of assigned tasks, and ensure a clean and safe working environment
with active participation in the hotel health and safety program.
 Adhere to all environment policies and programs as required.
 Make sure to log all information in the kitchen log book.
 Work as team. Assist other outlet when need help.
 Work in conjunction with the HACCP to ensure we are in compliance to hotel food safety and local
municipality requirement.

Education
 Post graduate and/ or Hotel Management School and/ or completed Apprenticeship with Diploma.
Experience
 Spanish national or have worked in Spain. Minimum of 2 years in a similar position in a high volume, internationally recognized luxury hotel chain or food
and beverage establishment.