Détails de l'annonce
Publiée le:
20 juillet 2017
Type de poste:
Lieu de travail:
Tunis, Tunisie
Entre 2 et 5 ans
Plein temps
Secteur: tourisme / hôtellerie / restauration / loisirs
Taille: Entre 200 et 500 employés
Description de l'annonce:

Hotel is looking for Sous Chef:

  • Supervise all employees during set-up, service and breakdown for each meal period.
  • To verify that all scheduled staff is present and signed-in.
  • To ensuring training is occurring on an ongoing basis with all employees.
  • To maintain discipline and motivation for employees. Ensure proper training is given to all line cooks.
  • Actively work with restaurant manager, stewarding, and engineering in having a smooth operation.
  • To assume full responsibility in the absence of the Executive Chef.
  • To participate in the scheduling and performance evaluation of kitchen employees.
  • To respond properly in any hotel emergency or safety situation.
  • To perform other tasks or projects assigned by hotel management and staff.
  • Support other kitchen department when required.
  • To be able to prepare Asian, Western or Local a la carte menu items.
  • To expedite orders on the line, by getting involved, coordinating, checking and managing the line.
  • Control all food preparation/storage.
  • Ensure the service and foods prepared are up to Hotel’s standard.
  • To requisite all food items needed daily from the food storeroom in concert with all cooks.
  • To verify the taste and presentation of food produced prior to meal periods.
  • To inspect and supervise the sanitation and maintenance of equipment.
  • To ensure that proper work orders is made and follow up accordingly.
  • Creative skills in preparation of cold salad.
  • Breakfast experience and knowledge.
  • To control labor and food costs.
  • To perform daily storeroom inspections of all walk-in refrigerators to ensure that proper rotation of food is done.
  • To assist the storeroom Receiving Clerk in reviewing the quality of goods received as necessary.
  • To review the refrigerator areas of the kitchen and storerooms to ensure the proper usage of merchandise.
  • To monitor and control the labor maximize productivity to produce a quality product while adhering to labor standards.
  • To monitor and control the food cost by creative menu planning, keeping waste to a minimum.
  • To assist in the development of a safe and clean working environment.Preferred Qualifications and Skills
  • Previous significant experience in a related position
  • Fluent English and French (written, spoken and reading)
  • Kitchen Management experience in a luxury Hotel and experience managing a multi-cultural team is essential.