Chef de Cuisine

3 days ago


La Jolla, California, United States Aimbridge Hospitality Full time
Responsibilities

El Cocinero II 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 más altos estándares para producir un producto atractivo y apetitoso.

Deberes:

  • Supervisar y asistir en la preparación de alimentos para banquetes según sea necesario, siguiendo las especificaciones de las solicitudes de eventos de banquetes.
  • Garantizar la correcta preparación de los alimentos necesarios y los preparativos de estación antes de abrir el restaurante/comedor cafetería y servicio a cuarto para poder ofrecer a los huéspedes una atención eficiente y rápida durante el horario de servicio.
  • Asistir y supervisar la línea de producción en la cocina durante el horario de servicio para mantener las más altas normas de eficiencia, productividad y calidad, además de poder ayudar a cualquier empleado de cocina que necesite ayuda.
  • Supervisar y ayudar en la elaboración de alimentos para el Employee Cafeteria según sea necesario.
  • Garantizar que todos los alimentos sean preparados siguiendo las recetas estándar de Aimbridge Hospitality.
  • Mantener la política de 'Limpieza en el Puesto'.
  • Ser responsable de mantener los horarios de limpieza y sanitización de la cocina. Mantener todas las áreas de almacenamiento ordenadas y limpias.
  • Supervisar y ayudar con el desmontaje de los bufés y la línea de producción en la 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 estén siempre atentos, amistosos, útiles y corteses con todos los huéspedes, gerentes y todos los otros empleados.
  • Ayudar en la seguridad de los alimentos; asegurarse de que el congelador, el almacén y los walk-ins estén cerrados cuando no se utilicen.
  • Garantizar que la Sala de Descanso de los Empleados esté ordenada, limpia y organizada.
  • Mantener las altas normas de calidad de los alimentos en la cocina y encontrar formas de mejorarlas.
  • Mantener la limpieza y la organización de todas las áreas de almacenamiento.
  • Ayudar en la capacitación de los empleados en la operación y mantenimiento de todos los equipos de cocina.
  • Asistir a reuniones según sea requerido por la gerencia.
  • Realizar cualquier otra tarea que sea solicitada por la gerencia.

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