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GENEL NİTELİKLER VE İŞ TANIMI
Key Duties and Responsibilities
Service:
• To undertake duties as set you by the head Chef or Management.
• To actively be an integral part of the Kitchen Management team with the Head Chef.
• To operate and participate in the efficient smooth running of the Kitchen.
• Preparing, cooking and presenting high quality dishes within the specialty section
• Work and co-operate with other supervisors to ensure that any foods being served to our customers is to the laid down standards.
• In the absence of the Head Chef be accountable for the smooth running of the kitchen, including the preparation, cooking and presentation of all foods to the agreed standards.
• To ensure that all statutory elements of health and hygiene are adhered to and maintain the premises in a safe and healthy condition and to a high standard.
• To monitor the safe storage and control of any potentially harmful materials and chemicals used within the department and ensure that such materials are appropriately marked and signposted.
• To be responsible for all aspects of the departments risk management.
• To be responsible for ensuring the safe and efficient operation of all kitchen equipment.
• Responsible for planning, organizing and maintaining essential internal and external relationships.
• To order foods and other associated products of the correct standard and quantity for the level of business at the time.
• To have an active part in Menu compilation in line with the policies and standards of the Restaurant.
• Create and promote a good working atmosphere in the kitchens and within other departments.
• Training of Commis Chefs on section, delegation of tasks to Commis Chefs, Chef De Partie and others.
• Overseeing the maintenance of kitchen and food safety standards
• Responsible for the day to day running of any given section
• Assess quality control and adhere to restaurant service standards.
Skills, Experience & Educational Requirements
• Minimum 3-5 years of proven experience as CDP or similar role in a well-established upscale restaurant.
• Prefer previous experience into supervisory role.
• High school diploma or equivalent and Culinary Degree or similar education, training, or certifications is a plus.
• Knowledge and ability to run a section and also to work without close supervision.
• Ability to train and manage commis chefs and junior CDP and others chefs if required
• Ability to produce good quality food in all sections
• Team management and high level of attention to detail
• Enthusiasm to develop your own skills and impart knowledge to people around you.
• Adaptability to change and willingness to embrace new ideas and processes
• Positive and approachable manner
• Knowledge of best and latest cooking practices
• Physically fit to meet the demands of the job, such as walking and standing for long hours.
• Willing to work in any shifts and on weekends and holidays
• Ability to work under pressure in a high-paced environment
• Knowledge of an additional language is a plus
• Strong problem solving and ability to handle tense situations calmly and rationally.