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QUALIFICATIONS AND JOB DESCRIPTION
QUALIFICATIONS AND JOB DESCRIPTION
METT Bodrum is a refined, elegant and laid-back collection of lifestyle hotels & resorts dotted around unique locations. With a discreet service style without frills or fuss along with social dining and lifestyle entertainment at the heart of the experience, the brand is conceived for the traveler of today looking for an ideal place to celebrate life.
Now, we are hiring Chef de Parties to join us in Bodrum.
Core Activities
- To assist Chef de Cuisine to achieve the yearly food revenue target.
- To assist Chef de Cuisine to achieve the budget of food cost.
- Cooperate and help his superior the project service opportunities in order to increase revenue.
- Supervise preparation creative menu in accordance to the competitors; follow the standard recipes at all times.
- To attend training sessions and meetings when required to operate in line with the training of information received.
- To follow a high standard of personal & food hygiene at all time
- In absence of Chef de Cuisine take charge and perform in his outlet
- To assist Chef de Cuisine in controlling the departmental expense budget through the year.
- To ensure that there is no overproduction and to produce according to forecast.
- Ensure that the hotel’s cost control policies and procedures are followed (by minimizing left-over or spoilage and improving utilization of leftover). And by maintaining standard portion controls.
- Plan and supervise the par stock and inventory of his outlet.
- Check and prepare a list of menu items to determine the food quantity for daily consumption and inform his superior to make a request form for daily market, weekly importation and dry store items.
- To follow and prepare the menu according to the standard recipe.
Competencies
- Must have a culinary certificate and accredited continuing education requirement
- Minimum of 5 years experience in recognized operations
- Reading, writing and oral proficiency in the English language
- Basic level MS Office applications knowledge
- Good level of creativity and good organizational skills
- Carrying trays unilaterally over the shoulder with the wrist in full extension
- Repetitive elbow and wrist movements through mid-range for chopping
- Repetitive gross grasp, pinch, and some fine-motor coordination
- Sight and good sensation are needed while working around the hot stove
5 Nis 2025;
from:
kariyer.net