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EXECUTIVE SOUS CHEF

Descripción de la oferta de empleo

advert->language($csl)->content --> Tasks/Responsibilities.
Operations To follow guidelines set for food and hygiene to be able to achieve the company standards.
Make sure that kitchen employee members are following standard recipes to aid with food cost and consistency of the product.
Maintain that the grooming standards as set by the company are kept.
Monitor the wastage and portion control in all area of the kitchen to reduce cost impact to the kitchen.
Maintaining high standards of kitchen hygiene at all times and managing all employees to make sure this is completed effectively.
Responsibility of liaising with the stewarding department and the Chief/Senior Steward to make sure the stewards are working effectively to maintain kitchen cleanliness.
To conduct the weekly stock order for the following weeks delivery and monitor day to day usage and shortages of produce.
Conduct monthly inventory check of small operating equipment and crockery.
Compile a monthly breakage report for the kitchen.
Responsibility for any maintenance issues regarding equipment and report directly to the Engineering Department and the Executive Chef.
Monitoring of the time keeping for all employees in regards to starting shift, taking breaks and finishing shift to work to reduce the effect overtime has on payroll.
Input into menu writing, costing and execution.
Set an example to others in work ethic and character.
Communicate clearly and 100% effectively with all other departments to maintain smooth operation of the department.
Communicate information passed on from the management employees to all kitchen employee members.......
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Detalles de la oferta

Empresa
  • COMO Cocoa Island
Localidad
  • En toda España
Dirección
  • Sin especificar - Sin especificar
Tipo de Contrato
  • Sin especificar
Fecha de publicación
  • 21/11/2024
Fecha de expiración
  • 19/02/2025
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