Chef Tournant
厨师大赛的主要职责是确保所有沟通，标准，政策和期望都被传达给他的团队，然后无地执行。他/她通过沟通，组织和培训实现目标。预计厨师大賽将是一个实践的监督者，以示例领导他的团队。厨师大比赛被分配到直接负责一个或多个产品场所或生产领域在以下类别：生产，替代餐厅，食堂或主菜馆。· 定期检查食品温度，并遵循适当的冷却，再加热和储存程序。· 每天/每周向监督机构记录废物；· 在抵达时检查出口·以确定未经安全状态或设备问题。· 出口前检查出处·以确保清洁，正确处理/取消食物，以及适当储藏和标签。·维护 USPH/FDA 标准。·与适当部门沟通并跟踪卫生和设备问题的纠正。·负责日常库存和征收准确性。· 沟通与其他部门进行协调，以确保收购和恢复库存的成功协调，包括变化，破坏和过剩库存。· 与其他部门沟通，以适应生产的共同产品需求。· 在不断努力改善生产流动的情况下，公平地并一致地委托工作负担给下属。·适当调整时间表以便参加强制性会议。· 需要在餐馆的所有领域，包括饼，生产，替代餐厅和主要餐馆中领导的基础知识和经验。· 要求对草药，香料和口味品具有中间到高级知识。· 对于所有厨房设备，工具和用品的中间到高级知識。· 需至少有一年的巡航船或大量酒店/餐厅监督经验。
查看英文原文
This is a remote position.
The Chef Tournant’s primary responsibilities are to ensure all communication, standards, policies, and expectations are communicated to his/her team and then executed flawlessly. He/she achieves the objectives through communication, organization, and training. The Chef Tournant is expected to be a “hands-on” supervisor who leads his/her team by example. The Chef Tournant is assigned to be directly responsible for one or more outlets or production areas in the following categories: production, alternative restaurants, buffets, or main galley.ESSENTIAL FUNCTIONS
· Consistently checks temperatures in foods and follows proper procedures in regards to chilling, re-heating, and holding food.
- Maintains and reports waste log to supervisors on a daily/weekly basis
- Checks outlet(s) upon arrival to determine status of outstanding safety, or equipment issues
- Checks outlet(s) prior to leaving to ensure cleanliness, proper disposal/removal of food, and proper storing and labeling
- Maintains USPH/FDA standards
- Communicates and follows-through with appropriate departments to correct sanitation and or equipment issues
- Responsible for accuracy in daily inventories and requisitions
- Communicates with provisions to ensure successful coordination of requisitioning, and return to stocks, including variances, spoilage, and excess inventories
- Communicates with other departments to adjust production for joint product needs
- Delegates workload to subordinates fairly and consistently while continually striving to improve flow of production
- Adjusts scheduling appropriately in order to attend mandatory meetings
Requirements
QUALIFICATIONS
· Intermediate to Advanced knowledge of all basic cooking techniques is required.
- Intermediate to Advanced knowledge of Classical European, International, and World Cuisine, including cooking philosophies and principles are required.
- Basic to Intermediate knowledge and experience to lead in all areas of the galley including buffets, production, alternative restaurants and main galleys is required.
- Intermediate to Advanced knowledge of herbs, spices and flavorings, is required.
- Intermediate to Advanced knowledge of all kitchen equipment, tools, and supplies is required.
- Minimum of one year supervisory experience on cruise ship or high volume hotel/restaurant is required.
- Minimum of one year experience in a high production volume restaurant/hotel is required.
- Minimum of one year experience in a fine dining or upscale restaurant is required.
- Minimum of three years of general culinary experience is required.
- Intermediate to Advanced level English verbal and writing skills, including the proper use of English grammar is required.
- Intermediate to Advanced skills in typing and computer software skills (Microsoft Word, Excel, Fidelio, AS400, Micros) are required.
- Intermediate to Advanced experience and ability to convert recipes from metric to U.S. and vice versa for both volume and weight is required.
EDUCATION
· Highschool Diploma or Foreign Equivalent is required
- Associates degree, Technical degree or foreign equivalent from a Culinary School is preferred.
ATTRIBUTES
· Proactive, Team Player, Problem Solver
- Passionate about hospitality and customer service driven
- Must have a professional appearance and good hygiene
- Respect for all co-workers and guests
- Pride in your work by creating positive energy, excitement and fun
- Able to work 7 days a week
Originally posted on Himalayas