Sous Chef - Turkish - Accorhotels - d3 - Wizbii

Sous Chef - Turkish

  • Par Accorhotels
  • octobre 2018
  • d3 (الإمارات العربية المتحدة)
  • Hôtellerie / Restauration / Tourisme
2018-09-14T12:36:49+0000

Description de l'offre

Key tasks

• Prepares and cook foods of all types, either on a regular basis or for special guests or functions.
• Assists in determining how food should be presented and creates decorative food displays.
• Maintains purchasing, receiving and food storage standards.
• Recognizes superior quality products, presentations and flavour.
• Follows proper handling and right temperature of all food products.
• Checks the quality of raw and cooked food products to ensure that standards are met.
• Leads shifts while personally preparing food items and executing requests based on required specifications.
• To ensure that the kitchen runs at an acceptable food cost.
• To ensure that ambassador productivity is maximized and payroll costs minimized.
• To work with the Chef de Cuisine in setting each outlet menu and recipes for each meal period in order to ensure accuracy.
• To ensure that all outlet kitchens adhere to Company and Hotel Policies and Procedures and all Standards.
• To prepare and update the relevant section of the Departmental Operations Manuals.
• To work with Chefs de Partie to take corrective action where appropriate.
• To co-ordinate with the Stewarding in regards to the requirements for the Kitchens.
• Must be an example of the Sofitel Values, Brand Standards, and a champion of appearance and hygiene guidelines.
• Implements guidelines, policies and procedures for those operating departments according to Sofitel Guidelines & Standards.
• Must apply the Sofitel Food & Beverage rituals.
• To keep the Chefs de Partie up to date with seasonally available meats, fish and produce on the local market.
• To assist in the development of product specifications for all menus.
• To encourage Chefs de Partie to be innovative and creative.
• To ensure that product consistency in quality, appearance and taste.
• To assist Outlet Managers in maintaining a high quality operation in service and cleanliness.
• To assist the Purchasing Manager in the cost-effective selection of raw products.
• To liaise closely with the Purchase Manager in the event of price fluctuation of fresh products.
• To continuously test, along with the Chefs de partie, new products on the market.
• To ensure the accurate maintenance of food recipe data.
• To ensure that Chefs de Partie are fully aware of market trends and that product meet their requirements.
• To assist in performance appraisals when necessary.
• To identify training needs and plan training programs for the ambassadors.
• To conduct training for ambassadors in accordance to the Annual Training Plan in order that ambassadors have the necessary skills to perform their duties.
• To liaise and inform Food and Beverage Department and Human Resources Department of all training sessions.
• To develop departmental trainers and assign training responsibilities.
• To train and develop each Chef de Partie so that they are able to operate independently and creatively within their own profit centers.
• To supervise the ambassadors within the department, ensuring that the correct standards and methods of service are maintained as stated in the Departmental Operations Manual.
• Comply with the hotel policies and procedures as well as federal legislation.
• To establish a rapport with guests maintaining good customer relationship.
• To maintain a good rapport and working relationship with ambassadors in outlet of all other departments.
• To prepare and participate in the Monthly Objective Review.
• To respond to the changes in the restaurant function as dictated by the hotel.
• To assist in the implementation of the various food safety and hygiene standards including HACCP and other Municipality regulations.
• To work closely with the Hygiene Officer in implementing all hygiene and safety procedures.
• To be entirely flexible and adapt to rotate within the different outlets of the Kitchen Department.
• To carry out any other reasonable duties as assigned by the Chef de Cuisine.

Sofitel and its Ambassadors

The Sofitel brand is based on three core values guaranteed by each employee every day:
A Passion for Excellence, an Essence of Pleasure and a Spirit of Openness.

Through their actions and know-how, the Men and Women that are the creators of Sofitel’s luxury, offer clients a highly personalised service. By transforming every detail into a unique moment of pure comfort and elegance , they create and nurture a relationship with their guests.
The Sofitel values are also at the heart of the communication between employees. It is the legacy received and transmitted by all those involved in the brand to guarantee the continuity of the Sofitel spirit in the hotels and headquarters.

  Watch the video

Profil recherché

Skills

Level of Education Vocational education
Areas of study Cooking
Professional experiences 3 to 5 years
Languages essential English

Essential and optional requirements

Turkish Chef with local experience in a 5 star hotels or high end restaurant
Knowledge of middle eastern food

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À propos de Accorhotels

 

AccorHotels, l’hôtelier mondial de référence !

  • Une présence dans 100 pays. 
  • 4 300 hôtels et près de 620 000 chambres.
  • Un large portefeuille de marques, allant du luxe à l’économique : Raffles, Fairmont, Sofitel, Rixos, MGallery, Grand Mercure, Pullman, Swissôtel, Angsana,The Sebel, Novotel, Suite Novotel, Mercure, Mama Shelter, Adagio, ibis, ibis Styles, ibisbudget, hotelF1. 

Aujourd’hui, AccorHotels est bien plus qu’un leader mondial : c’est un groupe de 250 000 hôteliers qui partagent une même passion.
Notre ambition : être l’acteur hôtelier mondial de référence. Pour proposer à nos clients, collaborateurs, partenaires, une expérience unique. 
Pour cela, le Groupe a annoncé, le 3 juin 2015, élargir son terrain de jeu, pour accélérer sa transformation. AccorHotels devient plus ouvert, plus connecté et plus affirmé, et ce afin de continuer à bousculer les codes de l’hôtellerie.

Sous l’impulsion de Sébastien Bazin, Président-directeur général, la stratégie du Groupe s’appuie sur plusieurs fondamentaux :

  • un nouveau nom, AccorHotels, une nouvelle promesse, Feel Welcome, exprimés à travers une identité renouvelée.
  • deux expertises d’opérateur/franchiseur (HotelServices) et de propriétaire/investisseur
    (HotelInvest) ;
  •  un large portefeuille de marques de renommée internationale allant du luxe (Raffles, Fairmont, Sofitel, Pullman, MGallery, Grand Mercure, The Sebel), à l’économique (ibis, ibis Styles, ibis budget, adagio access et hotelF1) en passant par le milieu de gamme (Swissôtel, Novotel, Suite Novotel, Mercure, Mama Shelter,
    Adagio) ;
  • la puissance de sa place de marché et de son programme de fidélité Le Club AccorHotels ;
  •  l’engagement depuis près de 50 ans d’un groupe citoyen et solidaire avec son programme de développement durable  PLANET 21.

 

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