Sous Chef - (Seafood Restaurant) D Maris Bay

Açıklama:

GENEL NİTELİKLER VE İŞ TANIMI

Doğuş Hospitality Group operates in the D Hotelier, Travel Management / MICE (ANTUR), Food & Beverage (d.ream) and Retail industries.

D-Hotels and Resorts are pioneer in the sector with its owned and operated hotels serving to international standards. Strengthening its position with global cooperations, the Group continues to create value for Turkey.

We as D Maris Bay; feel responsible and committed to create a working environment that is challenging, satisfying and fun, so we can retain and motivate excellent people during their long-term careers with D Maris Bay.

We are looking for Sous Chef who must have;

GENEL NİTELİKLER:

• Minimum five years management experience in a high volume, full-service restaurant
• Degree in culinary arts and/or restaurant management
• Ability to read and write English
• Demonstrated good organizational and time management skills
• High level of creativity and originality to drive menu development
• Ability to work efficiently, multitask, and always stay organized and focused on the guest in a fast-paced environment
• Punctual, strong work ethic and commitment to excellence
• Full P&L management experience and a strong financial acumen with the proven ability to oversee cost, labor and bottom-line profitability
• Excellent food and beverage knowledge and dining room operations
• High level of creativity and originality to drive menu development.
• Must have thorough knowledge of techniques, methods and equipment used in preparing and cooking high quality food on a large scale required.
• Must have considerable knowledge of food service management, values, nutrition, menu planning, and food health hazards and all necessary precautionary measures
• Orchestrating the kitchen team in harmony during prep and service.
• Excellent teaching skills to junior positions

GÖREV TANIMI:

• Maintain master knowledge of all food specifications in dish preparation, presentation, and cooking methods
• Maintain overall condition of the kitchen, including walk-ins, reach-ins, preparation and storage areas
• Review and adhere to fiscal budgets to ensure restaurant profitability
• Managing labor cost of prep cooks, line cooks and dishwashers
• Conduct product and ingredient ordering, receiving, and inspecting of all deliveries for quality, quantity, and price.
• Managing cost, inventory, portion, and quality control issues.
• Execute rollout and training to line cooks for special menus, new menu items and promotions.
• Enforce all food storage management and standards and procedures, ensuring employees undergo food handler training and follow hand-washing requirements
• Ensure proper cooking/cutting techniques are being used to prevent injuries
• Respond to workers compensation-related injuries, directing injured team members to approved providers. Manage claims paperwork and follow up with carrier
• Develop and implement innovative food ideas and revised menu/recipe items to increase restaurant's sales revenue and profitability