Description de l’offre d’emploi
  • In cooperation with the chef de cuisine, he prepares the kitchen for work
  • Manage and implement all hygiene standards in kitchen.
  • Expertly cutting, slicing, and filleting different types of fish.
  • Inspecting the quality of fruits, vegetables, and fish used to prepare sushi dishes and informing the Executive Chef when quality is sub-standard.
  • Flexible to work in any section of kitchen.
  • Manage to inline food cost of restaurant according to budget.
  • Supervises the operation of the kitchen: the work schedule of workers, the uniformity of the quality of the food produced, general effectiveness.
  • It checks and ensures that employees use agreed measures and weights, as planned in recipes, production instructions and menus.
  • Participates in making calculations regarding recipes and cost of food.
Exigences professionnelles

KV-VKV, chef's direction

Atout

3 years in the hotel industry

Informations détaillées relatives à ce poste
Secteur:
Food and beverage service activities
Secteur professionnel:
Cooks
Work experience:
Work experience is required
Durée de l’expérience professionnelle:
Between 2 and 5 years
Compétences linguistiques:
  • English
  • Good
Fourchette salariale:
Not provided
Date of expiry:

À propos de l’entreprise

Our hotel is a part of the Radisson Hotel Group, one of the largest and most dynamic hotel groups in the world, including over 1,400 hotels around the world and covering eight different hotel brands. The inspiring motto of the Radisson Hotel Group is: "Every moment matters". Our motto defines what we really are and the way in which we create business. It explains the fundamental values that leads… Pour en savoir plus