Су-шеф
Junior Sous Chef - Fine Dining A La Carte — оригинальное название в объявлении
AccorHotel · Dubai, Dubai, 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
• Supervising, coordinating and participating in the preparation of mise en place cooking for all F&B outlets. • Controls freshness, preparation techniques and storage of goods used. • To check Demi Chefs / Commis Chefs on his/her section: e.g. regarding personal hygiene. • To assist the Chef de Cuisine in composing new recipes and menu ideas. • Order and turnover of products in his section through daily inventory lists. • Controls cooking procedures, portioning, garnishing and presentation of all dishes. • Keeps effective contacts with colleagues of other departments. • Is involved on other tasks and cooperates in special projects when required. • Sets up work rosters of his section in consultation with the Sous-Chef. • Allocates different tasks according to the mise en place list. • To consistently provide and maintain the highest standard of guest care and service. • To maintain a high standard of personal hygiene and grooming at all times. • To ensure that your designated uniform is worn well pressed and in a good state of repair. • To familiarize yourself with the Rixos the Palm Dubai Hotel & Suites Performance & Product Standards and to be able to demonstrate their application consistently. • To have a good knowledge of all Rixos the Palm Dubai facilities and be able to answer guest questions in a quick, polite and helpful manner. • To handle any guest complaints or problems promptly and to ensure that all resolved/unresolved incidents are reported to the Sous-Chef or Chef de Cuisine. • To act on your responsibilities for Health and Safety at work. • To demonstrate a working knowledge of fire prevention and to follow the • Restaurant evacuation plan on hearing the alarm. • To be security conscious with respect to guest, staff and Rixos the Palm Dubai property/welfare and to report suspicious circumstances to your Sous-Chef or Chef de Cuisine. • Check all food preparation to determine the type and quality of items to be prepared. • Work to the specifications received by the Sous-Chef regarding portion size, quantity and quality as laid down in the recipe index. • Preparation and compilation of staff meals. • Observes and tastes the food during preparation. • Ensures that food orders are prepared efficiently and within a reasonable period of time. • Ensures that hot dishes leave the Kitchen at the correct temperature. • Take orders from his/her Sous-Chef and carry them out in the correct manner. • Together with his/her Commis to write daily wine, dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of the Chef de Cuisine / Sous Chef in order to achieve the high stock rotation desired in his/her section. • Ensures that staff handles and uses kitchen utensils and equipment properly. • Ensures cleanliness of all utensils, cooking equipment, working tables and fridges, and so on. • Ensures that the Rixos the Palm Dubai Cost Control policies and procedures are followed. • Other duties and responsibilities which might be assigned from time to time by the Sous-Chef or Chef de Cuisine. • When requested will be production chef during afternoon mise-en-place. • To monitor all costs and recommend measures to control them. To establish an integrated cost management plan through product lining and minimal inventories. • To ensure that the Department Operational Budget is strictly adhered to. • To monitor all cost and recommend / institute measures to control them. • To review monthly forecasts and schedule resources accordingly. • To assign responsibilities to subordinates and to check their performance periodically. • To identify and develop young talents within the organization for future potential growth within the group • To support staff needs in other Divisions based on the hotel priorities and anticipated business levels. • To check incoming ingredients, ensure that all merchandise is in accordance with order sheets and receiving records in collaboration with Purchase Manager. • To ensure orderly handling of all products and check that quantities prepared are according to recipes and plate specifications. • To prepare and supervise daily mise-en-place and assure that all sections are ready supplied with fresh and high-quality products based on anticipated business levels. • To be available and on duty during peak periods (frequently opening and closing the operation) • To encourage creativity among his team. • To ensure that Departmental Operations Manuals are prepared and updated annually. • To attend weekly Food & Beverage Meeting. • To understand and strictly adhere to the Rules & Regulations established in the Employees Handbook and the Hotel’s policy on Fire, Hygiene, Health and Safety. • Must be an example of the Rixos Values, Brand Standards, and a champion of appearance and hygiene guidelines. • Implements guidelines, policies and procedures for those operating departments according to Rixos Guidelines & Standards. • Must apply the Rixos Food & Beverage rituals. • To attend and contribute to all staff meetings Departmental and Hotel trainings scheduled and other related activities. • To fully support the Departmental Trainers function in the Department assigned. • To undertake any reasonable tasks and secondary duties as assigned
Требования
• Diploma or degree in vocational hospitality • Has 4-5 years experience in a 4-5 star Hotel
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.