Hiring For Hotel & Restaurant Manager,cheif in
- Accurate Job Career
- 1 to 6 Yrs
- United Arab Emirates+1 Singapore
- 2 years ago
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- Report this job
Job Description
JOB DESCRIPTION:-
As a Garde Manger Chef you would be overseeing the culinary operations in the Garde Manger section by followinghotelsstandards and procedures. Responsible for managing the food production and quality control for all meat, fish, fowl and other food items prepared in the cold kitchen.
Also responsible to create exceptional cuisine for the cold kitchen section ofbanquetmenuas well as for other food and beverage outlets. Take care of all physical aspects of cold kitchen operation, supervision, preparation and serving of food, equipment maintenance and cleaning, quality control and cleanliness of work area. Chef Garde Manger Duties and Responsibilities:-
Oversee theconsistencyof various preparations within the cold kitchen to ensure quality product and adherence to standardrecipes.
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Prepares all cold food according to recipes, guidelines and standardssetby theExecutive Chefor hotel standards.
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Ensures that assigned work area has proper level ofparstocks and supplies according to daily production sheets (based onhouse count), daily menus and banquets events.
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Always keep all refrigeration, equipment, storage and working areas in clean, working condition in order to comply with health department regulations.
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Visually inspects, selects and uses only food items of the highest standard in the preparation of all menu items.
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Checks and controls the proper storage of product, checking onportion control, especially in specific cuts of meat, to maintain quality product.
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Delegates and assists in preparing of cold food items like salads, sushi, cold cuts, salad dressings etc.
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Prepares dailyrequisitionsfor supplies and food items for production.
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Prepare all dishes following recipes and yield guides.
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Properly label and date all products to ensure safekeeping and sanitation.
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Effectivelycommunicatewith other chefs and service staff in order to full fill and address any issues or needs requested byguests.
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Plan, prepare and set up to provide quality service and product to all outlets requiring items from Garde Manger kitchen.
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Collaborate with the Executive Chef in menu development and implementation of banquet menus.
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Monitors waste and over production, as well as utilizes leftovers, ensures proper rotation and quality control.
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Maintain complete knowledge of and comply with all departmental policies, procedures and standards.
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Maintain complete knowledge of correct maintenance and use of equipment.
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Performs general cleaning tasks using standard hotel cleaning product as assigned to adhere to health standards.
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Establish and oversee the production of bulk foods for supported outlets.
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Utilize established company control procedures forfood cost, laborcost, and food quality.
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Responsible for assisting Executive Chef in maintaining the overall cleanliness and equipment maintenance of their areas.
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AssistExecutive Sous chefin overseeing weekly and monthly inventories, and ordering of food and supplies.
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Assist Executive Sous Chef and Assistant Executive Sous Chef in formulating recipes for production use in Garde Manger kitchen and banquet menus.
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Assists Executive Chef in monitoring training of new employees to help them achieve higherstatus.
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Assists Executive Chef in monitoring and enforcing Company and Departmentalsafetypolicies, Health Department Standards and all other applicable.
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Attend daily and weekly kitchen meetings to keep garde manger staff informed and updated on current events and hotel activities.
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Strong communication, leadership, and conflict resolution skills.
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Perform all other job related duties as requested by the management.
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Working knowledge of the fundamentals of cooking.
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Working knowledge of knives and knife skills.
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Working knowledge of kitchen equipment like cryovac, slicing machine, juicer,small waresetc.
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Work varied shifts, including weekends and holidays.
Education:
Bachelors degree in Culinary or Culinary diploma or equivalent with experience. Effectively communicate in English, in both written and oral forms. Basiccomputerknowledge and experience in usinginventorysystems preferred.
Experience:
At least 2 years of Culinary Management experience in afull-service, structured dining establishment
FRONT OFFICE JOB SUMMERY:
Assists the Front Office Manager in administering front office functions and supervising staff on a daily basis. Front office areas include Bell/Door Staff, Switchboard and Guest Services/Front Desk. Position directs and works with managers and employees to carry out procedures ensuring an efficient check in and check out process. Ensures guest and employee satisfaction and maximizes the financial performance of the department.
We are also hiring for Chef and housekeeping:-
IF YOU ARE INTERESTED PLEASE CALL US:
Asst. HR Manager: JAYA VERMA
CONTACT US ON MOBILE NO. +91-hidden_mobile
Email ID: hidden_email
Employement Category:
Employement Type: Full timeIndustry: Hotel / Restaurant
Role Category: Front Office / ReceptionistOperations Management / Process Analysis
Functional Area: Not Applicable
Role/Responsibilies: Hiring For Hotel & Restaurant Manager,cheif in
Contact Details:
Company: Ideal InfotechLocation(s): United Arab Emirates+1 Singapore
Keyskills: service housekeeping management chef front office management marketing management administration operations management customer relationship management food production
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