- Kitchen organization, management and cleaning;
- Organization and preparation of and lunch and dinner service;
- Managing and resolving any issues that may arise quickly and efficiently;
- Keep stations clean and complies with food safety standards;
- Assist with menu planning;
- Ensure efficient, cost-effective operation and profitability of food production;
- Inventory;
- Management of supplies;
- Training up junior kitchen personnel;
- Selection of new staff;
- Supervising the work of the kitchen brigade;
- Deputising for the Head Chef where absent;
- Organizing kitchen staff work shifts.
- Kitchen organization, management and cleaning;
- Organization and preparation of and lunch and dinner service;
- Assist with menu planning;
- Inventory;
- Management of supplies;
- Keep stations clean and complies with food safety standards;
- Training up junior kitchen personnel;
- Selection of new staff;
- Supervising the work of the kitchen brigade;
- Deputising for the Head Chef where absent;
- Organizing kitchen staff work shifts;
- Managing and resolving any issues that may arise quickly and efficiently.
- Kitchen organization, management and cleaning;
- Organization and preparation of and lunch and dinner service;
- Managing and resolving any issues that may arise quickly and efficiently;
- Keep stations clean and complies with food safety standards;
- Assist with menu planning;
- Ensure efficient, cost-effective operation and profitability of food production;
- Inventory;
- Management of supplies;
- Training up junior kitchen personnel;
- Selection of new staff;
- Supervising the work of the kitchen brigade;
- Deputising for the Head Chef where absent;
- Organizing kitchen staff work shifts.
- Kitchen organization, management and cleaning;
- Organization and preparation of breakfast, lunch and dinner service;
- Preparation of desserts and breakfast pastries.
- Kitchen organization, management and cleaning;
- Organization and preparation of lunch and dinner service;
- Preparation of desserts;
- Kitchen manager, pass position.
- Petite´pastries;
- Dough and base preparation;
- Leavened & Unleavened breakfast pasties;
- Savoury and sweet pastries;
- Traditional and modern Chocolate, candies and jellies;
- Ice creams and sorbets:
- Sauces and crankset.
- Kitchen organization, management and cleaning;
- Organization and preparation of line and lunch service;
- Preparation of desserts, ice creams and small pastries.
- Petite´pastries;
- Dough and base preparation;
- Leavened & Unleavened breakfast pasties;
- Savoury and sweet pastries;
- Traditional and modern Chocolate, candies and jellies;
- Ice creams and sorbets:
- Sauces and crankset.
- Kitchen organization, management and cleaning;
- Organization and preparation of lunch and dinner;
- Coordinates daily tasks with the Sous Chef;
- Estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met;
- Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis;
- Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation;
- Full awareness of all menu items, their recipes, methods of production and presentation standards;
- Ensure effective communication between staff by maintaining a secure and friendly working environment;
- Preparation of ice creams, sorbets and desserts.
- Kitchen organization, management and cleaning;
- Organization and preparation of lunch;
- Organization and preparation of dinner;
- Organization and management of aperitifs and events.
- Organization, preparation and preparation of events and catering;
- Room and kitchen management;
- Organization and preparation of lunch.