შეფ დეპარტი

შედეგებზე დაბრუნება

წინა

შემდეგი

08 აპრ - 08 მაი

შეფ დეპარტი

ბათუმი

სასტუმრო შერატონ ბათუმი

სრული განაკვეთი

ბაკალავრი
გამოცდილება აუცილებელია , გამოცდილება 2 წლიდან

ვაკანსიაზე გამოხმაურება

ელ. ფოსტა: ia.bedinadze@sheraton.com

Sheraton Batumi Hotel opened in 2010 is the first international 5 star branded hotel in Adjara region.

Sheraton Batumi Hotel as the first international 5 star branded hotel in Adjara region introduced traditional Sheraton service excellence and soon became a symbol of hospitality and luxury. It was projected and constructed according to the conception of Lighthouse of Alexandria. Beside the visual resemblance Sheraton Batumi Hotel just like the Lighthouse of Alexandria is a “Shining White Star” which attracts tourists into Adjara and plays a significant role in development and improvement of region’s tourism industry.

Sheraton Batumi Hotel is pleased to announce an opening for the position of Chef De Partie

Position summary:

Assists the Executive Chef and Sous Chef in ensuring the quality, consistency and production of areas of responsibility in kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.

Education and Experience

2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.

Duties & responsibilities:

Supervises the preparation and production of all hot or cold food items for buffet and a la carte menu to ensure that they are in compliance with the prescribed recipes and specifications.
Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
Maintains food preparation handling and correct storage standards.
Recognizes superior quality products, presentations and flavor.
Plans and manages food quantities and plating requirements for the food operation (e.g., restaurant, banquet, pastry shop).
Produces production prep list..
Ensures compliance with all applicable laws and regulations (e.g., HACCP, OSHA, ASI and Health Department).
Assists in estimating daily restaurant production needs.
Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
Supervises and coordinates activities of cooks and workers engaged in food preparation.
Leads shift teams while personally preparing food items and executing requests based on required specifications.
Supervises and manages restaurant kitchen employees. Understanding employee positions well enough to perform duties in employees’ absence.
Encourages and builds mutual trust, respect, and cooperation among team members.
Assumes duties of the Sous Chef in his/her absence.
Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.
Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.
Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.
Effectively investigates, reports and follows-up on employee accidents.
Provides services that are above and beyond for customer satisfaction and retention.
Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
Handles guest problems and complaints.
Interacts with guests to obtain feedback on product quality and service levels.
Uses all available on the job training tools for employees.