Шеф де парти
Chef de Partie - Garde Manger — оригинальное название в объявлении
AccorHotel · Abu Dhabi, Abu Dhabi, United Arab Emirates
Сколько платят на такой роли
В объявлении зарплата не указана — точную цифру называет отель на собеседовании.
Что даёт работодатель
“Could you confirm what the package includes: accommodation, meals, medical insurance, and an annual flight ticket home?”
По-русски: что входит в пакет — жильё, питание, страховка, билет домой.
Где будешь жить
Про жильё в объявлении ни слова.
“Where do staff in my position currently live? How many people share a room, and what is the Wi-Fi like in the staff area?”
“Is the staff accommodation on the resort island or on a nearby local island?”
Что это значит по-русски: где живут люди на вашей позиции, сколько человек в комнате, какой интернет, и на этом ли острове жильё.
Что делать · Требования
Оригинал объявления, перевода пока нет.
Что делать
• Prepare all potentially hazardous foods at the correct temperatures and in accordance with HACCP and food safety guidelines. • Follow appropriate personal hygiene procedures to ensure that all food served to guests is safe for consumption, including proper hand washing and disinfection, wearing the required hat/hairnet, clean uniform, and appropriate footwear. • Be responsible for preparing, producing, and presenting all food items related to the Garde Manger section according to the established recipes and hotel standards. • Ensure that all food items included in the daily menu, buffet, banquet, and à la carte requirements are prepared and ready for service on time. • Maintain the required personal grooming and kitchen hygiene standards, including clean and well-maintained hair, appropriate facial hair, clean uniform, and proper personal hygiene. • Make the best possible use of available ingredients while maintaining the required quality, portion size, and presentation standards. • Inform the Sous Chef or Junior Sous Chef of the materials and ingredients required for the following day to ensure that they are requested and provided from the storage areas. • Assist in designing, preparing, and arranging decorations required for buffet displays, cold food presentations, salads, appetizers, and other Garde Manger products. • Pay close attention to the quantities and portion sizes planned for all food items in order to maintain consistency and control food costs. • Store food products and prepared items at the workstation in the correct manner, including proper covering, labeling, dating, temperature control, and storage conditions. • Maintain the highest standards of hygiene, cleanliness, food safety, and health conditions within the workstation and Garde Manger section. • Perform all duties related to the Garde Manger section and follow all instructions, recipes, preparation methods, and operational procedures provided by the Executive Chef and Sous Chef. • Be responsible for all mise en place, preliminary preparations, and operational checks within the assigned section during working hours. • Ensure that food is prepared according to the daily buffet program, banquet requirements, à la carte orders, and production plan for the Garde Manger section. • Prepare all food items according to the approved standard recipes in order to maintain consistent portions, taste, quality, and presentation. • Present food in an attractive and appealing manner and ensure that all decorations and presentations comply with the hotel’s standards. • Coordinate and exchange information with other kitchen sections to ensure smooth operation, proper timing, and continuous food service. • Ensure that storage areas belonging to the Garde Manger section are always clean, organized, properly labeled, and maintained according to food safety standards. • Assist the Stewarding Supervisor and Stewarding team in maintaining the highest standards of cleanliness, sanitation, and hygiene within the kitchen. • Complete and maintain all records related to food preparation, storage, cooking, temperature control, and presentation as required by the Food Safety Management System. • Ensure that all food products are handled according to FIFO principles and that expired, spoiled, or unsuitable products are not used. • Monitor the quality, freshness, temperature, and appearance of all ingredients and prepared food items throughout the working period. • Ensure proper handling and storage of cold food products and maintain the required temperature throughout preparation, storage, and service. • Support the implementation of departmental instructions and training related to energy conservation and ensure responsible use of kitchen equipment, water, and energy. • Implement responsibilities related to the proper separation, collection, and disposal of waste and support efforts to reduce food waste, environmental pollution, and harmful effects on the environment. • Carry out all responsibilities related to the quality management and food safety management systems implemented at the facility. • Carry out all other duties assigned by managers and hotel management that are not specified in the job description.
Требования
• Diploma or Degree in Culinary Arts, Hospitality, or related field. • Minimum 4–6 years of culinary experience, preferably in luxury hotels or upscale restaurants. • Strong knowledge of cold kitchen preparation, salads, dressings, appetizers, charcuterie, and buffet presentation. • Understanding of food safety and hygiene standards (HACCP or equivalent). • Strong leadership and team management skills. • Excellent organizational and time management abilities. • Attention to detail and creativity in food presentation. • Ability to work in a fast-paced kitchen environment.
Кто работодатель
В объявлении работодатель не назван по имени курорта.
Этот работодатель ещё не связан с курортом в нашем справочнике, поэтому страницы острова здесь нет. Связь достраивается по названию острова — придумывать курорт мы не будем.