صاحب العمل نشط
حالة تأهب وظيفة
سيتم تحديثك بأحدث تنبيهات الوظائف عبر البريد الإلكترونيحالة تأهب وظيفة
سيتم تحديثك بأحدث تنبيهات الوظائف عبر البريد الإلكترونيOrganizes together with the team shifting in the section with regard to mise-en-place production and its service
• Guide the team during the daily operations
• Maintains good colleagues relations and motivate colleagues
• Ensures that training on a one-to-one basis has been carried out and comprehended
• Works to the specifications received by the Executive Chef regarding portion size, quantity and quality as laid down in the recipe index
• Responsible for the correct timing during service and that food served is always of the highest standards
• Monitor and implement portion control established with the recipe cards and the butcher test; minimize waste and spoilage
• Check stores and refrigerators and oversee proper storage and recycling of leftovers
• Ensure effective communication among the kitchens and with other departments
• Work closely with receiving and storeroom to ensure received goods meet Hotel’s quality standards specifications
• Is responsible for completing the daily checklist regarding mise-en-place and food storage
• Attends daily meeting with the Executive Chef and other meetings as requested by the Executive Chef
• Checks the main information board regarding changes in any information regarding the organization
• Ensures All the hygiene records are maintained and adhere to all the hygiene trainings and preset SOP
• Passes all information to the next shift about functions
• Maintain proper controls over purchase orders and requisitions
• Monitor monthly food inventory turnover and slow moving items
• Ensure purchasing, receiving and all storage are efficiently handled
• Checks on Commis Chefs on his/her section: e.g personal hygiene
• Other tasks as assigned
دوام كامل
الطهاة / الأغذية والمشروبات / التدبير المنزلي (هاوس كيبينج) / مكتب الاستقبال