to the quality required to meet and exceed the guests' expectations.
D) Determines the kind and quality of food required on a daily basis and prepares requisitions for operating supplies and food ingredients.
E) Decides with Executive Banquet Operations Supervisor on what type of service.
F) Recommends improvements as necessary for the smooth flow of functions.
G) Ensures all food items are properly prepared; proper temperatures are maintained and dining rooms are ready for service of menu items.
H) Tastes all food, checks seasoning and introduces new dishes and trains cooks for the new recipes, checks quality and fresh produce and
supplies.
I) Checks kitchen and dining areas to insure that food will be served on time and is presented properly and attractively.
J) Ensures that adequate quantity of food stuff, supplies, materials and equipment are requisitioned, available and correctly stored to meet
daily operating requirments.
K) Ensures that all food items served in the facilities are properly presented according to the standards and practices of the Executive Food
Services.
L) Schedules all food service personnel to meet the daily requirements of the guests and maintain a safe, clean and sanitary work place at all
times.
M) Ensures the ordering, quality control and proper storage of all food items to be used in the executive guest facilities.
N) Works with Management on labor forecasting and equipment for present and future needs of the Executive Guest Facilities.
O) Arranges the Cooks for Riyadh/Jeddah operations.
P) Maintains food library/magazines for new recipes and maintains a good working relation with other Units of Guest Services division.
Minimum Requirements
A) Education: Two (2) years Associate degree or Three (3) years Diploma in Hotel Management & Catering Technology.
B) Experience: Ten (10) years in reputed Hotel, Restuarant, Catering, Banquet Institutions. Hands on experience required. Five (5) years as
Executive Chef in a 5 star Deluxe Hotel, preferably in Middle-East, Asia, Europe or USA.
C) Good knowledge of Company procedures and supervisory techniques with completion of supervisory training courses, nutrition courses
and sanitation course.
D) Good knowledge of operating equipment and proper use and care to ensure quality products and safety to employees and maximum
equipment service reliability.
Duties and responsibilities
A) Performs all the duties common to the Unit head level.
B) Inspects all assigned facilities and equipment and insures proper food temperatures and sanitary rules are being followed. Inspects all
meats, seafood, vegetables and frozen foods for appearance, freshness and overall quality.
C) Supervises and directs the preparation of all food items required to meet the guests' functions and insures the presentation is consistent
تفاصيل الوظيفة
| 2013-07-25 | تاريخ الإعلان عنها: |
| الدمام, المملكة العربية السعودية | منطقة الوظيفة: |
| غيرذلك | الدور الوظيفي: |
| مطاعم و تسلية | قطاع الشركة: |
المرشح المفضل
| متوسط الخبرة | المستوى المهني: |
| الهند; الفليبين; المملكة العربية السعودية | الجنسية: |
| دبلوم | الشهادة: |
تقدم الآن - وظائف في السعودية - وظائف في جدة, المملكة العربية السعودية - وظائف في الرياض, المملكة العربية السعودية - بحث عن جميع الوظائف