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Sous Chef Butcher Job in Beşiktaş Recruiting by Accor

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Sous Chef-Butcher

🔖 Full Time

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İş Tanımı

SECTION ONE: JOB OUTLINE

Job Title:

Junior Sous Chef

Department:

Food & Beverage

Division:

Kitchen

Job Band:

Level ?

Reporting Line:

Executive Chef, Ex. Sous Chef, CDC, SSC, SC

Supervises:

Other Relationships:

All departments

Job Summary/Purpose:

To maintain a high standard of all food preparation and service in their respective Kitchens, according to the standards required by the Hotel.

Key Areas:

1. Essential Job Functions

2. Operations

3. Hygiene and Food Safety Management

4. Cost Control

Special Note:

The attached key areas, responsibilities and activities reflect the items considered necessary to describe the principal functions of the job identified and shall not be construed as a detailed description of all the work requirements that may be inherent in the job.

SECTION TWO: KEY AREAS

Position Junior Sous Chef

RESPONSIBILITIES

ACTIVITIES

1. Essential Job Functions

To have thorough knowledge of the establishment’s facilities and personnel involved

To have good knowledge of food service techniques and menu contents

To be aware of the hotel fire and safety and emergency procedures

2. Operations

To be responsible for monitoring food quality and consistency such to ensure that the food presented to our guest is of the highest quality standard

To supervise and monitor outlet/kitchen operations, working with yield testing, product identification and that the proper rotation and labelling is followed accordingly to written guidelines for food produce specification

To be responsible for daily monitoring of the dry and general stores, to sure that all perishable produce delivered to the hotel follow the written guidelines for product specification. To give special attention to all imported products/seasonal products

To conduct / participate weekly kitchen walk-through and ensure that the kitchen sanitation and Engineering maintenance and standards are met

To supervise the work of the colleagues and viewed as approachable, fair when dealing with all the Chefs on all culinary matters at all times

To be able to perform hands on as and when required to demonstrate a variety of international cuisine through food tasting

To enforce the high standard of hygiene and sanitation in all food-related outlets, along with monitoring all job description guideline

To consistently monitor through daily spot checks all food items being ordered within outlets. To ensure minimal wastage and proper product utilization is carried out at all times

To coordinate all function with the Executive Chef, Catering Sales Executives and Chef-In-Charge to ensure maximum efficiency and use of facilities, food and colleagues’ productivity

To ensure that no unauthorized personal enters the kitchen at any time and that those who enter follow the guideline set forth by the occupational health department

2. Operations

To ensure that all equipment is stored in its designated place and is done in the most hygienic manner

To ensure that all perishable items are stored quickly and efficiently thus avoiding unnecessary quantities being held within the kitchen areas, always ensure complete utilization of all items made with the minimal wastage as possible

To liaise with the Chief Steward to ensure the highest standard of kitchen cleanliness is maintained, to seek feedback from all areas regarding the weekly walk-through and follow up closely to ensure that items are addressed in a timely and prompt manner

To assist when asked by the Executive Chef office to work in various other outlets such as banquets and the production kitchen, during hours other than the scheduled operating hours of business

To ensure smooth and effective communication among the kitchens and with other departments

To work closely with receiving and storeroom. To make sure that received goods are of

the standard quality and according to hotel’s specifications

To constantly be alert on freshness, presentations and temperature of food served

To supervise food tasting sessions

3. Hygiene and Food Safety Management

To be responsible for the hygiene and cleanliness of all kitchens including staff kitchen restaurant

To work closely with the Chef Steward for pre-planning and execution of delivery and cleanliness of equipment

To check all machinery, ensure proper maintenance and usage of the equipment, and follow up with engineering on work order forms. Misuse of equipment should be reported and disciplinary action should be taken

To ensure that all kitchen and stewarding colleagues adhere to the hotel grooming standards

To ensure that colleagues follow the hygiene and sanitation procedures when handling food/equipment/utensils

To insist that working areas, working tables, working utensils such as carving boards, slicer, mixers, blenders, cutters, woks, pots, pans etc. are cleaned and sanitised as per ISO 2200 / HACCP policies

To check drawers, under-counter refrigerators and reach-in refrigerators to ensure that they are clean, and the contents are always fresh and dated

To work closely with the Chief Steward and monitors that exhaust hoods, stoves, ovens, salamanders, deep freezers, steamers, filters, boiling pans, Bain Marie, hot and cold cabinets etc. are spotless and cleaned on a daily basis

4. Cost Control

To practice economy where food, paper supplies, electricity and water are concerned

To be able to demonstrate management abilities when required by the Chef’s Office dealing with budget matters; for example: Labor Costs, Training, Operating Equipment and Food Cost etc.

To maintain food gross profit set by Hotel

To maintain strict control on food portioning and wastage, ensuring gross food profitability

SECTION THREE : JOB SPECIFICATIONS

Position Junior Sous Chef

CHARACTERISTICS

REQUIRED

ESSENTIAL

DESIRABLE

PHYSICAL

Physically fit

Clean and professional appearance

LANGUAGES

Oral and written fluency in Turkish & English

QUALIFICATIONS /

TRAINING

Good culinary knowledge

Culinary related certificates

Apprenticeship or any other culinary certificate/diploma preferred

WORK EXPERIENCE

Minimum 5 - 7 years’ experience in the culinary field depending on position

3 – 5 years’ experience in a Luxury Hotel preferred

DISPOSITION

Character;

Leadership;

Relationships;

Potential;

Committed

Flexible

Positive attitude

High energy level

Motivator/self-starter

Team player/builder

Displays initiative and creativity

People and customer oriented

Flexible and adaptable to different working locations

Willing to work long hours in the kitchen

Proficient in computer knowledge

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