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Hotel 5* w Durres zatrudni: Executive Chef

Data wstawienia: 2018-02-14 11:33
Data ważności: 2018-03-16
Województwo: --poza-Polską--

Dla naszego partnera - Hotelu 5* w Durres w Albanii - szukamy pracowników. Kandydaci proszeni są o wysłanie CV i kontakt w języku angielskim bezpośrednio z hotelarzem.

Adriatik Hotel is a 5 star luxury beachfront hotel located just 5 minutes drive from the 3000 years old city of Durres.
Adriatik Hotel is a 60 years old brand, an historic hotel established since 1957 and totally renovated in Spring of 2017.
As a Business and Leisure resort, open all year round, Adriatik hotel offers superb accommodation in 70 rooms and suites , 2 restaurants, pools, bars and other facilities.
Our goal is to offer the best service to our guests, and about that we need a well trained and experienced staff.
We invite you to become part of the ambitious staff of Adriatik hotel.
We are looking to fill our vacancies as follows , and we offer:
* Accommodation and food package
* Competitive Salary based on your Experience and Education Level
Please send your CV at Email : m

A) Executive Chef
POSITION TITLE: Executive Chef
REPORTS TO: General Manager / Operational Manager
Responsible for the consistent preparation of innovative and creative cuisine of the highest quality, presentation and flavour for the dining rooms, banquets and other food facilities, resulting in outstanding guest satisfaction.
Additionally responsible for the smooth running of the kitchen and manage areas of profit, stock, wastage control, hygiene practices and training within the kitchen.
Executive Chef Duties and Responsibilities:
1. Trains, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis.
2. Teaches preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property.
3. Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management.
4. Should be able to provide direction for all day-to-day operations in the kitchen.
5. Understand employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
6. Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
7. Utilizes interpersonal and communication skills to lead, influence, and kitchen staff.
8. He should advocate sound financial/business decision making, demonstrates honesty, integrity and also leads by example.
9. Provides and supports service behaviours that are above and beyond for customer satisfaction and retention.
10. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
11. Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives.
12. Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
13. Actively involves in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.
14. Determines how food should be presented, and create decorative food displays.
15. Recognizes superior quality products, presentations and flavour.
16. Ensures compliance with food handling and sanitation standards.
17. Follows proper handling and right temperature of all food products.
18. Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and hotel standards.
19. Coordinates with the purchase department for acquisition of needed goods and services.
20. Ensure all products are prepared in a consistent manner and meet departmental appearance/quality standards.
21. Ensure proper grooming and hygiene standards for all kitchen staffs.
22. Ensures all kitchen employees maintain required food handling and sanitation certifications.
23. Ensure proper purchasing, receiving and food storage standards in the kitchen.
24. Interacts with guests to obtain feedback on food quality, presentation and service levels.
25. Actively responds to and handles guest problems and complaints.
26. Maintain Quality levels of receiving, storage, production and presentation of food.
27. Ensure sufficient staffing levels are scheduled to accommodate business demands.
28. Follows and enforces all applicable safety procedures specified for kitchen and food servers.
29. Discuss daily food cost reports with key kitchen and F&B team members.
30. Review weekly and monthly schedules to meet forecast and budget.
31. Identifies the developmental needs of kitchen staffs and provide coaching, mentoring, and also helping them to improve their knowledge or skills.
32. Frequently review finished products for quality and presentation before the orders are send to guest.
Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
Having an eye for detail and creativity to look at things differently will be a key to developing the Food and Beverage Experience.
Able to demonstrate excellent written and verbal communication in English.
Proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook.
3 Year Culinary /Hospitality university degree.
With a minimum of 4 years experience (Entry Level)in a similar function in an international five star hotel with strong background in HACCP procedures and application.


Firma: Hotel Adriatik 5* Durres

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