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Responsible for the entire galley sector - supervising and co-ordination of all works in the assigned department Responsible for ordering / purchasing of food in co-operation with Hotel Manager Cost and budget control of entire galley sector, analysing of costs together with the Hotel Manager Planning and compiling menus according to the preset standards and budgets Implementation as well as continual maintenance and improvement of the quality standards Responsibility for the adherence of all relevant hygiene (HACCP), safety and environmental regulations in the galley Responsibility for the careful handling of all equipment and ma¬chinery in the galley Always available as contact for passengers regarding inquiries, complaints and suggestions for food and meals


Qualifications / Experience: Professional diploma as cook, preferably Chef de Cuisine’s diploma Experience as Chef de Cuisine in a variety of operations or internal qualification Supplementary courses / training Experience in managing complaints Good knowledge of English language Position requirements: Minimum age approx. 30 years Specialist competence, ability to work under duress, reliability, creativity Cost and quality awareness Self-assured and calm manner towards staff and passengers Well-groomed and clean appearance Quality of leadership, capable of motivation