Chef de Cuisine

5 days ago


Dallas, Texas, United States Aimbridge Hospitality Full time
Job Summary

El Cocinero Jefe es responsable de supervisar y asistir en la preparación de todos los alimentos para el Restaurante/Dining Outlet Cafe Room Service Employee Cafeteria y Banquets, manteniendo los estándares más altos para producir un producto atractivo y apetitoso.

Se requiere experiencia previa en supervisión y asistencia en la preparación de alimentos, con un mínimo de 5 años de experiencia continua en un puesto similar o un grado de Gastronomía con al menos 1 año de experiencia continua en un hotel o en un campo similar.

Responsabilidades
  • Supervisar y asistir en la preparación de alimentos para el Restaurante/Dining Outlet Cafe Room Service Employee Cafeteria y Banquets.
  • Mantener los estándares más altos de calidad en la preparación de alimentos.
  • Supervisar y asistir en la preparación de alimentos para Banquets, siguiendo las especificaciones de los Pedidos de Eventos de Banquetes.
  • Supervisar la preparación de alimentos para la Cafetería de Empleados.
  • Garantizar que todos los alimentos sean preparados siguiendo las recetas estándar de Aimbridge Hospitality.
  • Mantener la política de 'Limpieza a medida que se va' y ser responsable de mantener los horarios de limpieza y sanitización de la cocina.
  • Supervisar y asistir en la desmontaje de los bufés y la línea de cocina, asegurando el almacenamiento adecuado de alimentos y equipo al final de cada período de comida.
  • Garantizar que todos los empleados practiquen hábitos de trabajo seguros en todo momento para evitar posibles lesiones a sí mismos o a otros empleados.
  • Aplicar todas las políticas y reglas del hotel.
  • Ser familiarizado con los procedimientos de emergencia del hotel.
  • Garantizar que los empleados sean siempre atentos, amigables, útiles y corteses con todos los huéspedes, gerentes y otros empleados.
  • Ayudar en la seguridad de los alimentos; asegurar que el congelador, el almacén y los walk-ins estén cerrados cuando no se utilicen.
  • Mantener la sala de descanso de los empleados limpia, ordenada y limpia.
  • Mantener los estándares de alta calidad de la cocina y encontrar formas de mejorarlos.
  • Mantener la limpieza y la organización de todos los almacenes.
  • Ayudar en la capacitación de los empleados en la operación y mantenimiento de todos los equipos de cocina.
  • Asistir a reuniones según sea necesario por parte de la gerencia.


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