W3Schools

W3Schools

W3Schools

concours tunisie 2022

إنتدابات هامة في ألمانيا 🇩🇪 عن طريق الوكالة الوطنية للتشغيل بالخارج / التسجيل ..

concours tunisie

Chef de Partie

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

1. All duties implied in this job description and all duties related to kitchen issues can be fulfilled correctly, quality oriented, on schedule and economical.
2. Given and established services and quality standards can be achieved at any time.
3. Budgets are kept according to given cost factors and calculations
4. Machinery and equipment is used economical and appropriate to the operating instructions and well maintained
5. Subordinates
a. can fulfill their duties according to their contracts and national employment laws
b. are motivated and feel positively about being employed at the hotel
c. have skills in their respective field, are regular trained and developed
d. are led by example according to overall standards
6. KÜCHENFREUNDE BERLIN will be recognized as an efficient, quality oriented and modern company by employees and public.
7. All activities comply with local laws, policies and guidelines.
8. An overall clean and attractive image can be represented.
9. Ensures that all confidential data will remain as such.

1. Responsible for preparation and production of food items according to standard recipe cards.
2. Supervises employees within his/her section.
3. In charge of food requisitions.
4. Prepares work schedule.
5. Coordinates work load with sous-chef and/or executive chef.
6. Complies with hygiene and sanitation standards.
7. Assures that clean uniforms are worn during duty hours.
8. Supervises preparation and set-up of buffet line and ensures that it is maintained in a presentable fashion and regularly replenished.
9. Supervises portion control and correct serving temperature.
10. Ensures proper plating and decoration (garnish) according to standards of presentation.
11. Directs cleaning activities of his employees and steward department.
12. Responsible for handling and proper storage of prepared food, etc.

Prerequisites: Education:
None specific, fluent in local language of destination

Experience:
Must have worked as demi-chef and commis in required section of kitchen; leadership needed

Skills:
Supervisory knowledge and training skills open for new ideas.

Physical:
Above certain age (as per local laws), posses a Health Certificate (as per local laws); neat in appearance

Profil recherché

Chef de Partie avec une expérience minimum 2 ans, langue allemande exigée.

POSTULER

Executive Chef

Description de poste

Job title: Executive Chef
Department: F&B – Kitchen
Report to: F&B- Manager/ General Manager

Qualifications: Completed cook apprenticeship, well experienced and skilled in all kitchen areas. Minimum 2 years experience as Executive Sous Chef

Job summary: To plan and control all aspects of kitchen operation including quality, hygiene, employees, menu planning etc.

Purpose of job: The occupant of this position has to execute her/his job in a way that

1. All duties implied in this job description and all duties related to kitchen issues can be fulfilled correctly, quality oriented, on schedule and economical.
2. All selections of menus and buffets are displayed in a creative way representing latest culinary trends, food served at the hotel is of highest quality and well balanced representing local and international flavors
3. Given and established services and quality standards can be achieved at any time.
4. Budgets are kept according to given cost factors and calculations
5. Machinery and equipment is used economical and appropriate to the operating instructions and well maintained
6. Subordinates
a. can fulfill their duties according to their contracts and national employment laws
b. are motivated and feel positively about being employed at the hotel
c. have skills in their respective field, are regular trained and developed
d. 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.
7. All activities comply with local laws, policies and guidelines.
8. An overall clean and attractive image can be represented.
9. Ensures that all confidential data will remain as such.

1. Ensures that staff will wear impeccably clean uniforms and adhere to KÜCHENFREUNDE grooming standards at all times.
2. Creates high quality and varying menus and special offers for all outlets, banqueting and catering in cooperation with the F&B Manager.
3. Establishes standard recipes in order to calculate, control and optimize food costs.
4. Monitors consumption of all food and operational items.
5. Ensures compliance with HACCP policies and all other local health and hygiene laws.
6. Suggests daily, weekly and seasonal specials considering availability of local and imported products.
7. Daily quality control of all kitchen products and their presentation.
8. Actively supports kitchen team during service hours.
9. Forecasts weekly work load, revises daily and prepares weekly work schedules and annual holiday plans corresponding to national laws and further agreements in accordance with economic demands, ensuring a smooth and quality oriented service.
10. Ensures that given F&B standards are fulfilled.
11. Leads and develops team members through training, motivation and feedback.
12. Attendance of department head and all other meetings as required.
13. Assists in the organization and realization of sales supporting promotions; e.g. specialty offers, New Years Eve events, Media and Journalist meetings.
14. Responsible for the economic purchase of all fresh/perishable products (i.e. dairy products, meat, venison, poultry, vegetables, fruits, bakery goods and conveniences).
15. Control of the before listed products on delivery concerning quality, quantity and price as negotiated.
16. Assists F&B- Manager with inventory.
17. Control consumption of energy and supporting materials.

Prerequisites: Education:
Completed cook apprenticeship, Master Diploma from reputed culinary institute, fluent skills in written and spoken English, basis skills of at least one more language (local language of destination) other than the mother- tongue

Experience:
Well experienced and skilled in all kitchen areas, experience as Executive Sous Chef, references of leadership training courses and references that permit to train and educate apprentices/staff (as per local law)

Skills:
Leadership skills, organizational skills

Physical:
Above certain age (as per local laws), posses a Health Certificate (as per local laws); neat in appearance

Profil recherché

Chef exécutif avec experience de 2 ans, langue allemande exigée

POSTULER

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