Resumen
Referencia: #62578
Sector: Cocina
Tipo de contrato: Fijo discontinuo
Tipo de jornada: Completa
Salario: Según convenio
Fecha alta: 09-02-2022
Fecha lÃmite de inscripción: 20-02-2022
Descripción de la oferta
About the Role:
An opportunity has arisen for a Chef De Cuisine to join culinary department in Jumeirah Port Soller Hotel & Spa.
The main duties and responsibilities of this role:
Purpose:
To assist the Executive Chef with the smooth day-to-day running of all Food Outlets. Supporting the Executive Chef and/or Executive Sous Chef in the preparation of Menus to meet with market needs. To ensure that the Standards expected are met and exceeded at all times.
The main duties and responsibilities of this role:
- To assist the Executive Chef with the smooth day-to-day running of all Food Outlets.
- Supporting the Executive Chef and Sous Chef in the preparation of Menus to meet with market needs.
- To ensure that the Standards expected are met and exceeded at all times.
- To monitor all kitchen operation costs and take corrective action where necessary to reduce expenses in liaison with the Executive Chef.
- To assist the Executive Chef in developing menus, buffets and ‘specials’ which meet the needs of the customers.
- To check all fridges, mise en place at each station at beginning and end of each shift/service including quality of stocks, etc. and to ensure a consistent quality of MEP.
- To check all fridges and storage areas to make sure previous day's leftovers are being used in the correct way.
Qualifications
About you
The ideal candidate for this position will have the following experience and qualifications:
Role Specifications:
- To have a valid work permit to work in Spain
- Excellent level of English & Spanish
- Friendly, approachable and professional
- Demonstrates excellent supervisory and leadership skill
- Good working knowledge of Microsoft Office
- Works well under pressure
- Demonstrates flexibility in working according to the needs of the business
- Excellent customer care skills
Qualifications:
- Essential-Advance Food and Hygiene Training
Experience:
- Minimum of 2 years’ experience in a similar role or in large scale free standing restaurant operation as Chef de Cuisine or 4 years’ experience as sous chef
- Worked in previous in Luxury brand Hotel s and Restaurants
- Menu development experience is essential.
- Experience with managing relationships between suppliers locally and internationally.
- People Management Se ofrece
About the benefits:
Besides generous F&B benefits and reduced hotel rates across our hotels globally, this role has excellent employee benefits making the role attractive to high performers and any applicant who like to associate her/himself with one of the most luxurious brand in the hospitality industry. This includes a highly competitive salary and package, excellent training and development opportunities, uniform, laundry services, meals during working hours and retail leisure discounts.
