Job Title

Chef Tournant

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Job Description

Company Introduction

Our client is a leading operator in the hospitality industry.

Job Responsibilities and Duties

  • Ensuring all food is correctly prepared fresh, of the highest quality, to the correct recipe and in the correct quantity;
  • Maintains an organized and efficient flow of production, with regards to changes in forecasts and menus;
  • Overseeing the kitchen staff as a middle manager;
  • Being a “hands-on” supervisor who leads his/her team by example;
  • Ensures development of team members through on-going training. Coaches team members immediately and professionally to minimize deficiencies and provide encouragement;
  • Ensuring that all stocks are kept under optimum conditions;
  • Ensures proper rotation, storage temperatures, and proper storing procedures are observed;
  • Ensuring that supplies and inventories are readily available;
  • Consistently checks temperatures in foods and follows proper procedures with regards to chilling, re-heating, and holding food;
  • Checks outlet(s) upon arrival to determine status of outstanding safety, or equipment issues;
  • Checks outlet(s) prior to leaving to ensure cleanliness, proper disposal/removal of food, and proper storing and labelling;
  • Ensuring that all safety and environmental protection regulations are followed;
  • To ensure all communication, standards, policies, and expectations are communicated to the team and then executed flawlessly.

Experience

  • Previous working experience for at least 1 year in a similar environment.

Personal Skills

  • Team worker and takes initiative and decisions when not supervised;
  • A good standard of education;
  • Fluency in English (both written and spoken);
  • Willing to work flexible hours including weekends.
Tags: Communication, Health and Safety, Organisation, Stocks, Supervising, Training

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