Resumen
Referencia: #62884
Sector: Cocina
Tipo de contrato: Fijo discontinuo
Tipo de jornada: Completa
Salario: Según convenio
Fecha alta: 02-03-2022
Fecha lÃmite de inscripción: 13-03-2022
Descripción de la oferta
About Jumeirah & the Hotel:
At Jumeirah, we are committed to encouraging and developing our colleagues in world class environments. We value diversity and provide equal opportunities, employing over 14,000 colleagues from over 140 different countries including locations in Asia Pacific, CIS, Central Asia, Western and Eastern Europe, South America, Africa and the Middle East.
We want you to do well from the beginning, so we’ll give you every chance to impress during the recruitment process. We promise our colleagues a warm welcome and will help you feel part of our Jumeirah family from day one. You can rely on us to support you as you settle into your journey with us and make Jumeirah ‘Your Place to Shine’.
Jumeirah Port Soller Hotel & Spa, Mallorca is located on a cliff and surrounded by pine forests looking over the fishing town of Port Soller. Its 121 spacious guestrooms and suites, all with private terrace or French balcony, enjoy stunning views of the Mediterranean Sea or views of the port and the impressive Tramuntana mountain range, a UNESCO Heritage site. The hotel offers three restaurants, three bars, two swimming pools and our Talise Spa. The hotel is divided into eleven low-rise structures ensuring that visitors experience a truly exceptional and natural environment.
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:
• 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.
About you:
The ideal candidate for this position will have the following experience and qualifications:
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
• International experience
• Menu development experience is essential.
• Experience with managing relationships between suppliers locally and internationally.
• People Management
Skills
• Excellent level of English & Spanish.
• Required to set the example of skills needed for the business.
• Skills for setting buffet presentation with a creative use of material view
• Chef de Cuisine should be a role model to all staff and be able to assist in training of staff within the business.
• Cost control and purchasing , menu engineering on profitability
• Comfortable at making independent decisions
• Clear communication skills must be evident, an ability to manage a team and inspire and motivate those team members around them at all times.
• An ability to communicate with senior management teams is essential. Se ofrece
- Jornada continua
- Formación continua, grandes beneficios y descuentos en alojamiento y restauración en los hoteles de la compañÃa.
