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Muğla(Bodrum)

İş Yerinde

İş Yerinde

Job Type

Periodical

Years of Experience

More than 5 years of experience

Department

Food & Beverage

Food & Beverage

Application Count

0-50 application

Job Type

Periodical

Years of Experience

More than 5 years of experience

Application Count

0-50 application

Department

Food & Beverage

QUALIFICATIONS AND JOB DESCRIPTION

Sunset Hospitality Group has become a leading hospitality management group with a global presence across 16 countries with over 31 brands. METT Social Living is a refined, elegant and laid-back collection of lifestyle hotels & resorts dotted around unique locations. With a discreet service style without frills or fuss along with social dining and lifestyle entertainment at the heart of the experience, the brand is conceived for the traveler of today looking for an ideal place to celebrate life.


Now, we are hiring Chef de Parties to join us in Bodrum.


 Core Activities


PLANNING & ORGANIZING

  • To assist Chef de Cuisine to achieve the yearly food revenue target.
  • To assist Chef de Cuisine to achieve the budget of food cost.
  • Cooperate and help his superior the project service opportunities in order to increase revenue.
  • Supervise preparation creative menu in accordance to the competitors; follow the standard recipes at all times.
  • To attend training sessions and meetings when required to operate in line with the training of information received.
  • To follow a high standard of personal & food hygiene at all time
  • In absence of Chef de Cuisine take charge and perform in his outlet

   BUDGETING AND COSTING

  • To assist Chef de Cuisine in controlling the departmental expense budget through the year.
  • To ensure that there is no overproduction and to produce according to forecast.
  • Ensure that the hotel’s cost control policies and procedures are followed (by minimizing left-over or spoilage and improving utilization of leftover).  And by maintaining standard portion controls.
  • Plan and supervise the par stock and inventory of his outlet.
  • Check and prepare a list of menu items to determine the food quantity for daily consumption and inform his superior to make a request form for daily market, weekly importation and dry store items.
  • To follow and prepare the menu according to the standard recipe.
  • Dispense food only with proper guest checks, inter kitchen transfer or kitchen requisition and announce orders to concerned associate.

     

PERSONNEL AND DEVELOPMENT

  •  To ensure regular progress, update & review and conduct are done for each associate in his outlet
  • All staff under his or her supervision are properly instructed and are able to work to the required standard
  • To continuously perform on the job training with all associates in his outlet
  • To participate in all activities of the kitchen and to motivate his team involvement.
  • Ensure that training is done for all associates and monitoring their compliance is adhering to all food safety standards
  • To demonstrate pride in his workplace and show commitment to its fullest.

   

 GENERAL

  • To assist Chef de Cuisine and supervise in preparation, presentation and service of food products, to ensure the highest quality at all times, as well as oversees all intricacies for other kitchen sub-section to which are delegated into his department
  • To monitor and check guest satisfaction.
  • Check function sheets and daily menu items of the kitchen and subsections to determine in preparing mise-en-place.
  • To check that all food products prepared are done wholesome, clean, appetizing and in an attractive manner.
  • To adhere and comply with hotel rules, kitchen policies and procedures [SOP, HACCP, HSH & BRAND VALUES] followed at all times
  • Ensure whenever food is served for more than 19 pax food samples to be kept in case of food poisoning analysis
  • Implement a daily and monthly checklist for all kitchen departments.  Ensure proper follow-up to attain maximum quality and efficiency
  • Mistakes made by the associate should be rectified immediately
  • Is responsible for carrying out or delegating all work done at the post.
  • Any other work assigned by the Executive Chef


COMMUNICATION

  • To operate an effective and accurate administration process in order to maintain the standard.
  • To attend daily outlet briefing and to communicate with the relevant key points to ensure that his outlet receives all the information.
  • To report all maintenance requirements and hazards in the workplace to Superior
  • To actively engage and participate in effective communication within his department.

Competencies

  • Must have a culinary certificate and accredited continuing education requirement
  • Minimum of 5 years experience in recognized operations
  • Reading, writing and oral proficiency in the English language
  • Basic level MS Office applications knowledge
  • Good level of creativity and good organizational skills
  • Carrying trays unilaterally over the shoulder with the wrist in full extension
  • Repetitive elbow and wrist movements through mid-range for chopping
  • Repetitive gross grasp, pinch, and some fine-motor coordination
  • Lifting/carrying:  frequent and repetitive items in storage such as fruits, crates of oranges, etc. weigh 25 kg.
  • Butchering occurs as needed (frequently)
  • Exposure to cold room several times per month for 2-3 hours
  • Sight needed for safety in working around sharp blades of knives on a very frequent basis
  • Sight and good sensation are needed while working around the hot stove

Preferred Candidate

High School(Graduate), Bachelor’s(Graduate)
English(Reading : Good, Writing : Good, Speaking : Good)

Bölüm Şefi pozisyonu ile ilgili daha detaylı bilgi almak ya da diğer iş fırsatlarını incelemek için aşağıdaki sayfaları inceleyebilirsiniz.

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Detaylı Bilgi

Bölüm Şefi pozisyonu ile ilgili daha detaylı bilgi almak ya da diğer iş fırsatlarını incelemek için aşağıdaki sayfaları inceleyebilirsiniz.

Bölüm Şefi Bölüm Şefi Maaşları Bölüm Şefi Nasıl Olunur? Bölüm Şefi Nedir? Bölüm Şefi İş İlanları