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Détails de l'offre

Société: careerhospitality

Domaine: Hotellerie Restauration et Tourisme

Intitulé du poste: Executive Sous Chef african

Pays: Emirats Arabes Unis

Ville: Abu Dhabi

Localisation exacte:



Details de l'offre:

Job Description

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and associate satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.
To apply this position in French click here

Requirements

Should have 4 years experience in the culinary, food and beverage, or related professional area. OR
2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.




Responsibilities

Recognizes superior quality products, presentations and flavor.
Ensures compliance with food handling and sanitation standards.
Ensures compliance with all local, state and federal (OSHA, ASI and Health Department)

regulations.
Interacts with guests to obtain feedback on product quality and service levels.
Participates in associate progressive discipline procedures.
Celebrates successes and publicly recognizes the contributions of team members.
Understands the impact of department's operation on the overall hotel financial goals and objectives and manages to achieve or exceed budgeted goals.
Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.
Solicits associate feedback, utilizes an "open door" policy and reviews associate satisfaction results to identify and address associate problems or concerns.
Assists the Executive Chef with menu development.
Assists Executive Chef with all kitchen operations.
Strives to improve service performance.
Performs all duties of kitchen managers and associates as necessary.
Empowers associates to provide excellent customer service.
Participates in the associate performance appraisal process, providing feedback as needed.
Comprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management of department.
Demonstrates a positive example for guest relations.
Ensures associate recognition is taking place on all shifts.
Participates in an on-going associate recognition program.
Ensures associates maintain required food handling and sanitation certifications.
Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
Calculates accurate theoretical and weighted food costs.
Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
Assists Executive Chef with developing and coaching direct reports including completion of Leadership Performance Process (LPP).
Attends and participates in all pertinent meetings (e.g., Daily Stand Up, BEO, Pre-Cons, Staff, Forecast, Department and Intradepartment).
Leads shifts while personally preparing food items and executing requests based on required specifications.
Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.



Benefits Package

Private medical and life insurance.



Various property recognition programs.
International working environment, working a dynamic and great work atmosphere.

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Date limite de validite:




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