Company Description
Mövenpick Hotels & Resorts (MH&R) is in the “moments” business. We’re intimately involved in important times in our guests lives. And you never know when a moment can be made. A simple smile in the lobby can create the positivity that turns a business trip into a new business celebration. An insider tip on the best way to spend a day can make an entire holiday. A romantic dinner for two can lead to a longer term partnership.
It doesn’t take much to make a moment. Just to be genuine. And human. And warm. And take steps to do the ordinary in an extraordinary way.
We understand that this vision cannot be achieved without great people who create and support work environments designed to produce exceptional results.
Job Description
General
* Comply with the Company’s Corporate Code of Conduct
* Hands over related duties to the Chef de Party
* Familiarize yourself with the company values and model desired behaviours
* Perform tasks as directed by the Manager in pursuit of the achievement of business goals
* Is familiar with all relevant company documentation and relevant OSM for his/her field of responsibility.
Special
* To be imaginative and creative
* Building up a professional team of chefs
Duties
* Assumes the responsibilities of the Sous Chef in his absence
* Informs on a daily basis the Executive Chef of all relevant information in operational and personal matter, including information that does not require the Executive Chef’s action
* Attends daily briefing meeting with Executive Chef and other kitchen employees
* Checks on taste, consistently and quantity of all prepared food items, ensure there in no over production
* Assists the Executive Chef in the production, preparation and presentation of all food Items to ensure highest food quality at all times.
* Assists in maintaining effective food control systems by determining menus, purchasing needs, defining quality specification, observing food products at receiving, storing and issuing
* Assists the Executive Sous Chef in proposing menus and buffet set-ups in a creative and market oriented manner
* Assists in development and implementing standards, Recipes, Portion size and costing
* Assists within the kitchen operation, daily market lists and inter-kitchen transfers as required and submits to the Executive Chef.
* Assists the Executive Chef in monitoring food service procedures
* Trains service employee about different food items on the menu or buffet
* Under the guidance of the Executive Chef assists in conducting formal on-the-job training sessions for kitchen employees.
* Keep closely follow up on maintenance or repair orders, if there is any
* Controls movement of unauthorized person in the kitchen
* Check punctuality and attendance off all employees.
* Ensures proper storage of all raw materials and food items, and makes sure no spoilt materials are kept.
* Check all dry storerooms requisitions and makes sure, no over ordering was done. Keeps an eye on the products as to never get shortage especially before public holiday or busy season
* Checks and taste all buffet, displays and banqueting set-ups in accordance to the Executive Chef’s specification and takes action if he sees discrepancies immediately
* During peak hours i.e. lunch and dinner Assistant Pastry Chef is to be stationed at the outlet kitchen or Buffet to ensure the food is served according to the Executive Chef’s specification.
* Assists in monitoring daily buffet left over and suggests necessary changes with new ideas and items to the Executive Chef.
* Performs related duties and special projects as assigned
People Management
* Maintain a climate of trust and team spirit though out the operation
* Give special attention to staff welfare and social activities
* All staff in proper uniforms with nametags and correct grooming
Leadership
* Providing excellent self discipline, gains respect from all and inspires good team work
* Leading by example
* Staff to be kept at a constant high level of motivation
Guest Satisfaction
* To attain and follow up on any guest complaints
* Guest suggestions have to be listened to and brought to the Executive Chef’s attention
Fire, Life, Health and Security
* Demonstrate understanding and awareness of all company policies and procedures relating to Health, Hygiene and Fire Life Safety and ensure your direct reports do the same
* Familiarize yourself with emergency and evacuation procedures
Codicil
* The above is designed to help you in the understanding of your role and is not intended to be a definitive list of your duties, as flexibility in meeting company and guests needs is required by all employees.
* This job description will be reviewed from time to time and may be subject to amendments by Moevenpick Hotel and Resort Dead Sea
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