Job Description
* Helps provide smooth running services and a high standard of production by managing his/her section,
* Works autonomously to produce dishes in compliance with cooking instructions,
* Supervises the commis chefs' work,
* Is responsible for the organisation, coordination and service for one or more area of the kitchen,
* Thorough knowledge of the F& B offers provided in the kitchen – Breakfast, Conference offers, Restaurant and bar menu.
* Leads the team under his/her responsibility and creates a good working atmosphere,
* Organises and supervises the work carried out by commis chefs and apprentices in the area under his/her responsibility,
* Informs the team about cost optimisation and the reduction of raw material wastage; tracks implementation,
* Trains commis chefs, apprentices and interns to a high standard
* Is actively involved in meeting the department's targets:
- by following the cooking instructions
- by avoiding waste and loss of food items
- by respecting the procedures and internal audits applicable in the hotel
* Helps conduct inventories
* Helps manage stocks of equipment by avoiding breakages
Qualifications
* Vocational certificate or diploma in professional cuisine
* Experience that demonstrates well established technical know-how
* Fluent in the national language and English
* Team spirit,
* Sensibility of customer service,
* A thorough and organised approach,
* Concern of the cleanliness and the hygiene,
* Adaptability,
* Leadership,
* Capacity to train and transmit the knowledge,
* Management of the stress
Additional Information
* Ensures that the workplace remains clean and the safety of consumable goods by always respecting HACCP regulations
* Respects the instructions and safety guidelines for the equipment used
* Applies the hotel's security regulations (in case of fire etc)
* Respects the hotel's commitments to the "Environment Charter" (saving energy, recycling, sorting waste etc)