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Keywords / Skills : Head Chef, Chef, Cook, Sous Chef, Cdp, Chef De Partie, Continental, Executive Chef

0 - 0 years
Posted: 2019-08-12

Industry
Hotels/Hospitality/Restaurant
Function
Hotels/restaurants
Role
Chef/ Kitchen Manager
Posted On
12th Aug 2019
Job Ref code
18-01381
Job Description
Head Chef

Job Description

JOB DESCRIPTION
JOB TITTLE: ___Chef__
GENERAL PURPOSE OF THE POSITION
The purpose of this post is to prepare the food items to meet Cinema's brand standards while maintaining the highest standards of Food Hygiene, and adherence with all Health and Safety standards. To Coach and guide new Commissary Associates and to Co-ordinate with Store Incharge for control purchasing and accountability for the wastage.
JOB FUNCTIONS
1.- Planning and Organising. To participate in preparation and implementation of the strategic plan. To plan the yearly food revenue and profit target. To work with VIP Cinema management over all aspects of kitchen reinvestment, Operations and Product Quality

2.- Analyse local-market needs and trends, and then lead the definition of the Cinema's overall Food & Beverage offering. Maintain menu preparation and pricing in line with the stated F&B objectives of the organization and the brand. Maintain sensitivity to local cultural traditions and adhere to religious beliefs in preparation and services of all food on premises and Manage the preparation and presentation of food products to ensure quality at all times. Monitor and check guest satisfaction

3.- Implement procedures to minimise wastage, pilferage and controlled production. Ensure standards of presentation and preparation of food items meet Cinema's brand standards. Departmental Leadership, Ensure that that Kitchen professionals are fully aware of Cinema's F&B strategy, and that their products meet requirements. Direct and co-ordinate the daily activities of the kitchens with Cinema management
4.- Coach and guide new members of the team, putting in place proper orientation training and ongoing training and development for team members. Recruitment and interviewing of new staff members for commissary Associates. Control payroll and business expenses of the department. Manage relationships and contracts with suppliers. Support and facilitate staff participation in local, national and international competitions. Health, Hygiene & Safety
5.- Maintain the highest standards of Food Hygiene, and adherence with all Health and Safety standards. Report and take appropriate action to correct any health or safety hazard. Liaise with Chief Engineer regarding maintenance and repairs of equipment and fire equipment. Check and ensure the proper storage of raw and processed food items including the condition of food in freezers

6.- Co-ordinate with store management for control purchasing and accountability for the wastage. Instruct staff on all emergency measures in case of accident and have a first aid kit available and stocked in the kitchens. Ensure all work areas in the kitchen are kept tidy and clean. Actively participate in Marketing & Guest Relations. Attend guest and official functions as a representative of the executive team
JOB DIMENSIONS
BUDGET ID.
1.- There ´s no interaction with any issues relating to budget. mark tick if applicable
2.- Provides or arranges information to be used in budgeting.
3.- Analyzes and interprets numbers and budget analysis can be done against the real difference.
4.- Specific requirements for commercial budgets, production or expenditure. May be responsible for making the numbers.
5.- Respond directly budgeted figures and possible deviations from the real ones.
6.- Ultimately approves the budgets of the Company.
HR COMPENSATION
LEVEL OF INTERACTION
INTERNAL FUNCTION
1.- Commissary Asst Related to Preparation, cooking and presenting dishes
2.- Store In Charge Stock related
3.- HO Manager- F&B, GM-F&B; Day to Day operations
4.-
LEVEL OF COMMUNICATION
NIVEL ID.
1.- Good Communication mark tick if applicable
2.- Efficient information exchange and clear.
3.- Collaborative problem-solving.
4.- Negotiation and influencing others.
JOB PROFILE
CONCEPT MANDATORY DESIRE
AGE MINIMUM 22 YEARS 25 YEARS
EDUCATION Hotel Management Graduate IHM Graduate
SPECIALITY Hotels and Restaurant Background, Hotels and Restaurant Background,
LANGUAGE TO USE ENGLISH & Local language English and Local language
LOCATION: Cinema Cinema
EXPERIENCE 4-5 Years in Hotels/Restaurants 6 Years of experience in Hotels/Restaurants as a Chef
YEARS OF EXPERIENCE 4-5 Years 6 years of experience in Hotels/Restaurants as a Chef
KNOWLEDGE AND ABILITIES
TE´CNICAL SOFT
1.- Analyze recipes ability and openness to learn
2.- food safety and handling procedures. Problem solving
3.- F&B strategy team player
4.- Obsession for detail
5.- common sense
6.-
HR COMPENSATION

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