Sous Chef / Zamjenik šefa kuhinje (m/ž)

- Ensures that all company minimum brand standards have been implemented. - Works closely with other employees in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests. - Has excellent knowledge of all available products in the market and buys locally fresh products wherever possible. - Checks incoming food products and ensures that all food merchandise is in accordance with order sheets and receiving records. - Coordinates with all satellite kitchens for their mise-en-place and supplies. - Assists to regularly conduct yield testing to ensure wastage is kept minimal and that all recipes are correct and up-to-date. - Directs food apportionment policy to control costs. - Monitors closely the requirements in own section and order the food items at the right time and in the right quantity for the intended use. - Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner. - Estimates food consumption and purchases or requisitions of foodstuffs and kitchen supplies. - Assists to devise special dishes and develop innovative recipes. - Establishes and enforces sanitation standards for the kitchen. - Responds to the results of the Consumer Audit and ensures that the relevant changes are implemented. --------------------------------- - osigurava implementaciju minimalnih brend standarda tvrtke. - blisko surađuje s drugim zaposlenicima na podržavajući i fleksibilan način, usmjeren na ukupni uspjeh hotela i zadovoljstvo gostiju. - posjeduje izvrsno znanje svih dostupnih proizvoda na tržištu i kupuje lokalne svježe proizvode kad god je to moguće. - provodi kontrolu dolaznih prehrambenih proizvoda i osigurava da svi proizvodi odgovaraju narudžbenicama i zapisnicima o prijemu. - koordinira s drugim kuhinjama u hotelu u vezi pripreme i opskrbe potrebnim namirnicama. - pomaže u redovnom provođenju testiranja uštede kako bi se smanjilo bacanje hrane i osiguralo da su svi recepti točni i ažurirani. - provodi politiku raspodjele hrane za kontrolu troškova. - pomno prati potrebe vlastitog odjela i naručuje potrebnu količinu hrane u pravo vrijeme. - prati metode pripreme hrane, veličinu porcija i ukrašavanje jela kako bi osigurao da je hrana pripremljena prema propisanim standardima. - procjenjuje potrošnju hrane te naručuje ili traži potrebne namirnice i kuhinjske potrepštine. - pomaže u stvaranju specijalnih jela i razvoju inovativnih recepata. - utvrđuje i provodi sanitarne standarde u kuhinji. - odgovara na rezultate kontrole i osigurava implementaciju potrebnih promjena. - osigurava izvanrednu uslugu, rješava pritužbe i održava pozitivne interakcije s gostima