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Demi Chef de Partie

Six Senses Kaplankaya

Aydın(Didim), Muğla(Milas)

İş Yerinde

İş Yerinde

Job Type

Periodical

Position Level

Staff

Department

Application Count

66 application

Job Type

Periodical

Position Level

Staff

Application Count

66 application

Department

Kariyer Image

QUALIFICATIONS AND JOB DESCRIPTION

Six Senses Kaplankaya presents a mosaic of architecture, history and art, and is within easy reach many famed archaeological sites. There are 141 guestrooms including six suites (75 in the main building and 66 Ridge Villas), all boasting stunning views to the Aegean Sea. Aegean & Mediterranean-inspired fresh, sustainable cuisine interwoven with Turkish elements and flavors is the overarching theme of three dining venues, introducing ‘Eat with Six Senses’ concept by sourcing local and fresh products. The expansive 10,000 square meter Spa, Fitness and Health & Healing Center offers guests and residents a truly integrative approach to optimal wellness. Six Senses Kaplankaya is an idyllic destination for celebrations. It also has facilities to accommodate team-building programs. With many excellent guest experiences on offer, the resort can customize activities to suit active guests and guests who prefer to simply sit back and relax.

Scope

  • Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment. 
  • Assumes 100% responsibility for quality of products served. 
  • Knows and complies consistently with standard portion sizes, cooking methods, quality standards and kitchen rules and guidelines. 
  • Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period. 
  • Prepares item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating. 
  • Check incoming produce, ensuring that all food merchandise is in accordance with order sheets, receiving records and purchasing specifications. 
  • Records guest complaints, requests and solutions together with any other issues related to personnel, equipment, produce Etc. and reports them to the Executive Chef or Executive Sous Chef.
  • Conducts colleague performance appraisals to review colleagues’ general performance and discuss any areas for improvement.
  • Responsible to supervise and prepare all the foods in his/her assigned section.
  • Prevent food spoilage through daily checks and ensures that all incoming and outgoing food items are up to standards set by the resort.
  • Ensure that all conducted training of food preparation, hygiene and grooming standards is relayed, understood and followed by his/her subordinates. 
  • Check the quality of raw materials in his/her assigned area, as well as their storage, handling and usage.
  • Assist Chef de Partie with the production of daily food preparation and its coordination in his/her area. 
  • Is concerned with maintaining a consistent quality and continuously shows efforts to upgrade the products produced in his/her assigned area.
  • Check standard and quality of mise en place and meets with Chef de Partie to plan daily food and beverage activities. 
  • Keep Chef de Partie informed about all aspects of assigned section, including equipment, working environment, Host issues and departmental relations. 
  • Has to be always well prepared and knowledgeable about all recipes, presentations and taste of dishes established by resort policy. Always strive to perform any additional duties and responsibilities given. 
  • Respond to change in the departmental function as dictated by the industry, company or resort.
  • Develop menus and set standard recipes (as per SOPs) which allow the restaurants to run at an acceptable food cost, thereby satisfying guest needs and expectations. 
  • Work in any section of the kitchen when necessary, due to business levels or colleague shortages.
Qualifications 

  • Diploma of college or university completion and achievements of food and beverage / hotel management. 
  • Any courses relating to food preparation or the culinary arts. 
  • One years or more of kitchen experience. Kitchen experience is essential.
  • Very good command over written and spoken English.
  • Excellent attitude under pressure, and after long hours.
  • Advanced MS Office and Outlook platforms.
  • Cutting, Cooking, and Plating Skills.
  • Operations of sections, hotel policies regarding food and beverage operations. In addition first aid is preferred.
  • Familiar with food and hygiene codes, policies and procedures.
  • Sustainable, market exploitation, food cost controlling knowledge and knowledge of kitchen equipment. 

Preferred Candidate

1 - 5 years of experience
Bachelor’s(Graduate), High School(Graduate)
English(Reading : Advanced, Writing : Advanced, Speaking : Advanced)

Demi şef pozisyonu ile ilgili daha detaylı bilgi almak ya da diğer iş fırsatlarını incelemek için aşağıdaki sayfaları inceleyebilirsiniz.

Demi şef Demi şef Maaşları Demi şef Nasıl Olunur? Demi şef Nedir? Demi şef İş İlanları

Tourism / Hotel and Accommodation Management

Hakkımızda

Six Senses Kaplankaya is nestled in the breathtaking natural beauty of this ancient land. Undulating hills clad in evergreens, wild olives and cypress

Şirket Sayfasına Git
Şirketin Aydınlatma Metni

KİŞİSEL VERİLERİN KORUNMASI HAKKINDAÇALIŞAN ADAYI AYDINLATMA METNİVeri Sorumlusunun KimliğiVeri soru

Detaylı Bilgi
Yan Haklar

Servis, Lojman, Yemekhane.

Demi şef pozisyonu ile ilgili daha detaylı bilgi almak ya da diğer iş fırsatlarını incelemek için aşağıdaki sayfaları inceleyebilirsiniz.

Demi şef Demi şef Maaşları Demi şef Nasıl Olunur? Demi şef Nedir? Demi şef İş İlanları