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o Creates SOPs and make sure that the work is achievable. (Recipes, photos, out costing).
o In charge of 2 cooks and 1 stewarding
o Quality control of all production, and possibly correct it.
o Ensuring hygiene in the kitchen according to HACCP regulations.
o Conception and development of new menus.
o Checking the correct use of kitchen equipment and products during food preparation.
o Identifies and reports needed innovations of material and ensures that these are purchased within the budget.
o Initiating continuous improvements in food preparations and menu’s and aligning the team to deliver these changes in a well-organized way.
o Making menus for 2 banquet rooms, including food cost engineering
o Motivating and guiding staff through performance appraisal and assessment interviews and problem solving discussions where necessary.
o Compiling rosters and ensuring adequate staffing within the budget.
o Complaints handling and adjusting procedures if needed.
o Inventing and developing new menus.
o Controlling the Food Cost in accordance with the budget.
o Monitoring the budget.
o The maintenance of the mise-en-place during operating times, by conducting supply and editing tasks.
o Prepare nicely presented plates, dishes etc. by performing a la minute cooking activities, portioning and garnishing dishes and controlling the presentation according to recipe (Portion Control).
o Monitoring the quality of the dishes by checking the freshness of raw materials, defects etc.
o The cleaning of the environment, food processors and equipment and other working materials.
o Working in a hygienic manner in accordance with HACCP regulations and assure that the whole kitchen team is committing to this at all times.
o Pro-actively make sure that everyone in the kitchen works as safe as possible with a critical view to preventing accidents at work.
o The reporting of technical failures in the department so that they can be remedied as quickly as possible.
o Making the orders
Titulación mínima: Sin titulación Experiencia: De 2 a 3 años Categoría profesional: Mando Intermedio Residencia: UE
Being able to run a smooth kitchen with Spanish concept and serve the 2 meeting rooms. Guide 3 kitchen staff and communicate well with the service staff.