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04 76 95 35 08

314 chemin du Manoir
38880 AUTRANS
Parc Naturel Régional du Vercors

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Junior Sous / Sous Chef Fermain Valley Hotel Guernsey

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Junior Sous / Sous Chef Fermain Valley Hotel Guernsey

Description

1. Main Purpose of Job
To prepare and deliver recipes as required in conformity to the Companies high standards and demonstrates a commitment to quality, maintaining a clean, orderly and sanitised kitchen, encompassing all food hygiene and safety standards.
2. Levels of Authority
a. Management of all areas of the department
b. Communication to head office, all employees, guests and other stakeholders
c. Ordering of goods/services using the purchase order procedure and petty cash vouchers
d. Ordering of department stock within budgeted controls and recording inventory and receipt
e. Departmental recruitment/selection/induction/probation/discipline – in conjunction with GM/HR
3. Main responsibilities
a. Cook consistently and enthusiastically to a high standard
b. Follow the daily preparation list as requested by senior chefs
c. Assist the Head Chef and Sous Chef in planning and support of daily service and ordering
d. Cooking and preparation for each service, staff meals and all general duties assigned by the Head Chefe. Maintaining cleanliness of kitchen environment to conform to health and safety instruction of designated section
f. Ensure all food is treated an labeled correctly in daily use and section
g. Manage and supervise the Commis chefs and Chef de Partie
h. Assist in performing stock checks are performed on a monthly basis
i. Assist the Head Chef and Sous Chef to ensure sufficient inventory/stock levels of the department are maintained and wastage

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AFRAT

04 76 95 35 08

314 chemin du Manoir
38880 AUTRANS
Parc Naturel Régional du Vercors

Contact