Senior Chef de Cuisine | Benguerir (Maroc)
- بن جرير
- دائم
- دوام كامل
- He/she prepares the operating budget of the kitchen, in partnership with the restaurant manager or the catering director
- Supervises and directs the activities of the kitchen staff (lunches, dinners, banquets, breakfasts, buffets); provides guidance and instructions; ensures the efficient progress of work; solves problems and assists staff
- Supervise the set-up, preparation, and service of food
- Evaluates the quality of the basic products
- Calculates costs and selling prices of dishes
- Maintains regular contact with sales representatives and suppliers
- Discusses banquet menus with customers, prepares offers, provides explanations to customers regarding the composition of dishes, handles complaints
- Respects the commitments towards the environment
- Participates in daily briefing with the Executive Sous Chef and Executive Chef
- Recruit and train kitchen staff, motivate the team, ensure team spirit, stimulate professional development
- He/she distributes the tasks and the work schedule, establishes the timetable, and indicates the different tasks to the employees
- He/she makes sure that hygiene standards are respected
- Informs on upcoming function orders and their changes
- Creates and verifies loss rates for data sheets
- Participates in the elaboration of technical files
- Ensures that the manpower working in operation is adequate for the work to be done
- Ensures that employees are aware of procedures and guidelines in case of incidents, fires, etc.
- Ensures that its employees know how to handle all the equipment provided to them
- Plans its workforce to cover all demands
- Ensures that each member of his/her team starts and finishes on time
- Respects and enforces kitchen rules and regulations
- Is involved in the professional development of his/her team. Shares his/her opinions and comments with the Executive Chef on the future of each member of his/her brigade
- Enhance service by communicating and helping individuals understand customer needs, providing advice, feedback and one-on-one coaching as needed.
- Set a positive example of customer relations
- Focus on customer satisfaction at all department meetings and concentrate on continuous improvement
- Empower employees to provide excellent customer service.
- Handle customer problems and complaints
- You will be responsible for providing theoretical and technical courses closely related to your main job activity.
- Ensure the proper follow-up of the training in relation to our referential according to the EHL pedagogical methods.
- In addition to expertise in a specific field, the trainer must possess the essential qualities of a pedagogue: ability to listen and to make contact, ability to deal with varied audiences, adaptability, flexibility. He/she must also be able to analyze his/her teaching practices and to question them in order to better adapt them to the needs of the learners. He/she must demonstrate a real attitude to the management of groups with very diverse profiles.
- Transmit cooking techniques such as vegetable cutting, different cooking techniques for meat, poultry, fish, vegetables, the different liaisons, the realization of organization plans or knowledge.
- Training and experience: school graduate apply the rules of hygiene and safety.
- Know-how: the sense of transmission of the instructions
- Personal characteristics: dynamic, good presentation, punctual and motivated.
- Weekends and holidays
- Prolonged standing position
- Carrying loads
- Wearing a regulation uniform
- Represents the image and values of the establishment externally and internally
- Be clean, wear a clean and complete uniform at all times
- Continuous or swich services
- Variable hours
- Night service coverage if necessary
- Weekends and holidays
- Prolonged standing
- Carrying loads
- Wearing a regulation uniform
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