OBJECTIVE: To coordinate with the Sous Chef the activities related to the preparation of food, guaranteeing the highest quality, presentation, hygiene and safety, taking advantage of the available materials and resources.
RESPONSIBILITIES:General
- To wear a clean, complete uniform, according to the standards.
- To participate in the shift’s briefing.
- To supervise the attendance and punctuality of the staff, as well as their cleanliness, and personal hygiene.
- To ensure the adherence to all hygiene and safety policies are followed in the kitchen.
- Preparation of menus according to specifications, as well as to supervise the preparation of the various recipes.
- To direct and monitor the preparation and seasoning of dishes prepared in the various kitchens according to the recipe book and the food presentation standards.
- To personally prepare the cold or hot dishes when the situation demands it.
- To monitor that all procedures established by the Hygienic Food and Beverages Handling program, as well as to supervise that all hot and cold dishes are served at the right temperature, as per the established standards.
- To supervise the carrying out of the preventive and corrective maintenance plans on the kitchen facilities and equipment.
- To train and develop staff, establishing a series of actions and measures that promote the professional development and the motivation of staff members, keeping an appropriate and positive work environment.
- To supervise the appropriate administration of stocks and raw materials assigned to the area making orders as necessary, based on the maximum and minimum stock required by the appropriate rotation of raw materials according to the FIFO System.
- To supervise the reception of food orders and to report on any detected irregularities to the Sous Chef, taking immediate corrective and preventive actions, as appropriate.
- To maintain direct contact with the cooks to clarify any doubts
- To supervise the appropriate set up and conditions of the Buffet.
- To prepare the reports corresponding to the kitchen area.
QUALITY RESPONSIBILITY.
- Respect the established procedures.
- To work according to the philosophy of the Hotel.
- To uphold professional ethics at all times.
- Making decisions based on the operation of the area.
- Kitchen equipment.
JOB PROFILE:
Academic education:
Academic education:
- Technical degree and culinary arts
- At least two (2) years as Chef de Cuisine
- Discipline.
- Creativity.
- Politeness.
- Service.
- Honesty.
- Availability.
- Strategic: Business culture, planning, commitment to the organization.
- Directive: Organization.
- Service: Customer-oriented, attention to detail, concerned about order and quality.
- Social: Leadership, objectivity, negotiation, communication, collaboration, control in the midst of critical situations.
- Productive: Control, efficacy, and able to work under pressure.
- Intellectual: Analysis, synthesis, attention, abstract and numeric reasoning, comprehension, and high oral and written communication.
- International Cuisine, bakery, food display decoration, diet and nutrition, costs, Food and Beverages Services, Enology.
- Hygienic Handling of Food and Beverages Program, departmental procedures.
- Microsoft Office Suite applications.
Training:
- Induction to the company.
- Induction to job position.
Email: hireme@azulbeachresorts.com
