We are looking for a talented and self-driven individual to join the team
of our Grace Hotel Mykonos , an Auberge Resorts Collection , as a
To assist in the preparation and service of food for guests and staff under the supervision of the Sous Chef / Chef de Partie.
Main Responsibilities :
To maintain a high standard of specified work in accordance with the Executive Chef’s instructions
To prepare, cook and serve food delegated as your responsibility, ensuring that the highest possible quality is maintained and that agreed standards for food preparation and presentation are met at all times under guidance from a senior chef
To monitor stock movement and be responsible for ordering on your section
To aid in achieving food cost, kitchen standard and overall objectives
To carry out daily and weekly procedures, including temperature checks, food labelling / dating and storage
To remove any hazards and make safe any defects in the kitchen or its equipment and report any problems to a senior chef.
To keep high standards of personal hygiene, clean uniform and overall camaraderie
To adhere to company procedures in regards to temperature checks, food labelling and dating, cleaning schedules and hygiene regulations at all times ensuring that all records of such are maintained
To assist with the acceptance and storage of deliveries and that all relevant Hotel procedures are adhered to.
To be punctual for work and report directly to the manager on duty on arrival in the kitchen
To have an understanding of menu planning, the implementation of stock controls, the importance of good stock management, and how this enables the kitchen to meet gross profit.
To be familiar with the opening and closing procedures of the kitchen and carry them out as rotated
To keep high standards of cleanliness on section where employed, also to assist in any job regarding hygiene or cleanliness asked for by a senior chef.
To be fully aware of all the health and safety at work regulations.
To be fully aware of all hygiene control and chemicals used in the work place.
To have full knowledge of, and be able to act upon, fire procedures.
To work as part of a team in a constructive manner that enables the hotel to achieve the objective of being a market leader in the luxury hotel sector.
To comply with all hotel and company policies
To be aware of and comply with statutory requirements regarding the work place such as health and safety, hygiene, fire prevention, licensing and employment law, etc.
To carry out and assist in the smooth running of the kitchen
To attend all meeting and training sessions as required
To comply with any reasonable request from your superiors
Experience, Skills & Knowledge :
Hospitality or Culinary Degree preferred with a minimum of 1 years’ experience in 5 star / deluxe within the same role.
To be able to work under pressure, for long hours in a heated environment
Has the ambition to succeed.
Shows willingness to work, learning everything possible during the period of employment
Personal features includes : Attention to detail, Initiative Flexibility, Good stress tolerance, Leadership and Works perfect in team.
Professional appearance and manner, good character to work in a fast-paced team. Positive, honest and energetic work ethic.
Able to work on a flexible schedule, including week-ends and holidays, according to department needs.
Must be able to stand for at least 8 hours
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