Recrutement d’un Chef de Partie à Allemagne
Description de poste
Job title: Chef de Partie
Department: F&B – Kitchen
Report to: Sous Chef/Executive Chef
Qualifications: Working experience as demi chef de partie or commis de cuisine for at least two years, ability to train and supervise
Job summary: In charge of the food operation in his/her section of the kitchen
Purpose of job: The occupant of this position has to execute her/his job in a way that
- All duties implied in this job description and all duties related to kitchen issues can be fulfilled correctly, quality oriented, on schedule and economical.
- Given and established services and quality standards can be achieved at any time.
- Budgets are kept according to given cost factors and calculations
- Machinery and equipment is used economical and appropriate to the operating instructions and well maintained
- can fulfill their duties according to their contracts and national employment laws
- are motivated and feel positively about being employed at the hotel
- have skills in their respective field, are regular trained and developed
- are led by example according to overall standards
- KÜCHENFREUNDE BERLIN will be recognized as an efficient, quality oriented and modern company by employees and public.
- All activities comply with local laws, policies and guidelines.
- An overall clean and attractive image can be represented.
- Ensures that all confidential data will remain as such.
- Responsible for preparation and production of food items according to standard recipe cards.
- Supervises employees within his/her section.
- In charge of food requisitions.
- Prepares work schedule.
- Coordinates work load with sous-chef and/or executive chef.
- Complies with hygiene and sanitation standards.
- Assures that clean uniforms are worn during duty hours.
- Supervises preparation and set-up of buffet line and ensures that it is maintained in a presentable fashion and regularly replenished.
- Supervises portion control and correct serving temperature.
- Ensures proper plating and decoration (garnish) according to standards of presentation.
- Directs cleaning activities of his employees and steward department.
- Responsible for handling and proper storage of prepared food, etc.
None specific, fluent in local language of destination
Must have worked as demi-chef and commis in required section of kitchen; leadership needed
Supervisory knowledge and training skills open for new ideas.
Above certain age (as per local laws), posses a Health Certificate (as per local laws); neat in appearance
Chef de Partie avec une expérience minimum 2 ans, langue allemande exigée.[sc name=”in-article-ads” ][/sc] [sc name=”amp-ads” ][/sc]
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