Información de la convocatoria
Una de las grandes cadenas de hoteles de Suecia necesita CHEFS. ¿Te interesa? Aquí tienes la información. Recuerda enviar el CV en inglés y seguir las instrucciones
JOB SFECIFICATION:
Duties and responsibilities:
- Preparation of meals in cooperation with the Sous Chef and Head Chef
- Responsible for the clean and tidy kitchen after shifts
- Responsible for keeping order within the food storage area.
- Manage delivery of goods and stock.
- Prepare meals in accordance with procedures and profitability targets that have been set.
- Responsible for having read and understood the work routines and health and safety in the hotel kitchen
- Menu planning and beverage offerings.
- Contributes to all leftover food being handled properly according to procedure
Necessary skills, knowledge, certification, training:
- Basic knowledge of cuisine and cooking methods
- Basic baking methods and knowledge of basic bread dough
- Service/hospitality
- Team player
- Ensure cleanlinessat all times, food safety and all other Health and Safety matters are adhered to so as not to breach HACCP regulations
- Basic knowledge of cash management and managing the till
- Ability to meet guests with special needs such as common food allergies and diets
- Basic knowledge of waiting on table
- Sound knowledge of food production both advanced cuisine as well as traditional meals
- Sound knowledge of budgeting, cost management, pricing and upsales
- Nutritional Knowledge, basic nutrition, nutrition calculation of meals, vegetarian diets and contemporary diets
- Sound knowledge of kitchen utensil handling and basic safety
Personal characteristics to succeed in this role:
- Team player
- Orderly and structured
- Efficient
- Able to work under pressure
- Passionate about food
- Flexible and adaptable to different work situations
Miscellaneous:
- Able bodied and can work standing over longer periods of time
- Manage long shifts
- Sound knowledge of the English language
Education:
Approved chef training or culinary schooling
