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  • Restaurant Chef- Four Seasons Hotel Madrid - España - buscojobs España

    buscojobs España
    buscojobs España España

    hace 2 semanas

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    Descripción

    About Four Seasons Hotel Madrid

    A historic landmark with modern energy. History comes to life with modern energy at Four Seasons Hotel Madrid.

    The Role of Restaurant Chef

    Four Seasons Hotel Madrid is looking for a Restaurant Chef to lead the kitchen of Dani Brasserie, reporting directly to the Executive Chef.

    • Provide leadership and management for Dani Kitchen by establishing plans of character, integrity, and quality which result in the long-range continued growth and profitability of the department.
    • Execute the instructions of the Executive Chef.
    • Assist in training and development of the team, through effective management and leadership to ensure that established cultural and core standards are met.
    • Control Main kitchen labor and operating expenses through effective planning, purchasing decisions, policy making, and inventory control while focusing on creative cost control and revenue generation solutions to maximize profit in the department, division and hotel.

    Responsibilities:

    1. Ensuring the adherence to the hygiene and safety standards and requirements per Four Seasons Standards, as well as the applicable Spanish Legislation and Regulation and HACCP, whichever one prevails.
    2. Communicate with employees to ensure operational needs are met as well as attend regular operational meetings to ensure effective coordination and cooperation between departments.
    3. Sign all food requisitions and make the proper adjustments.
    4. Adjust food orders according to business level.
    5. Check on all equipment in the Kitchen that has to be fixed and report to the Executive Chef immediately.
    6. Check all the kitchen storerooms daily; ensure that food is well rotated on a first in-first out rotation.

    Requirements:

    • Prior culinary experience of 3-5 years.
    • Previous experience in role of restaurant/outlet chef or department-head level leadership.
    • Flexible in working extensive shifts, able to work every station within the outlet, and display a high skill level.

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