Chef Butcher - Jeddah, المملكة العربية السعودية - SWISSOTEL
وصف
Company Description
Ready for a sizzling career move? You will play a pivotal role in our kitchen working alongside a fantastic team.
The food you prepare, cook and serve makes our guests smile and wanting more.- Recognises good quality products and presentation
- Assist the Chef de Partie & Demi Chef in the production of the miseenplace for the elaboration of all menus according to standard recipes
- Attends meetings and training sessions organized by the Hotel management for the position
- To achieve high quality production all over cost control
- Manages time effectively, by meeting deadlines on time
- Assist the Chef de Partie in the production and distribution of food items according to requirement.
- Maintains the standards of performance as detailed in the Departmental Operations Manual to ensure the efficient operation of the department in accordance with the Policy.
- Organising, planning, directing and controlling of the Butchery/ Fishmonger Sections.
- To ensure that the daily requirements of each different sections of the Kitchen Department, as regards the supply of fresh/ cooked meat/ fish and seafood products, are delivered to them at the requested time, quantity and standards.
- Preparation of marinades.
- Order stock from main storeroom; estimates daily and weekly requirements and replenishes items as appropriate.
- To ensure that all stocks are being kept securely and under the correct conditions (e.g. temperature) applicable to each type of commodity stored.
- Establish control to minimize waste and theft.
- Maintains all work areas, butchery equipment and utensils to the high standards of cleanliness and hygiene required by the hotel in conjunction with Hygiene Officer.
- Is familiar with the operational procedures of all equipment in the butchery and operates them in the correct manner to ensure the maximum efficiency and personal safety.
- To assist in the implementation of the various food safety and hygiene standards including HACCP and other Municipality regulations.
- To work closely with Hygiene Officer in implementing all hygiene and safety procedures.
- Participates in regular meetings and briefings as may be scheduled.
- Understands and abides by all safety rules, emergency procedures and fire prevention regulations.
- Participates in any scheduled training and development program that may improve personal or departmental standards.
- Responds to any changes in the Food and Beverage function as dictated by the industry, company or hotel.
- 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 Chief Butcher.
Additional Information
Understanding the Business
Teambuilding
Planning for Business
Leading People
Valuing Diversity
Managing Operations
Customer Focus
Adaptability
Influencing Outcomes
Drive for Results
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