Sub-Chef de Cozinha (M/F) - Tivoli Oriente Lisboa Hotel

What will you do?

 

• Organize and coordinate the operative of the department, jointly with the Executive Chef, in the optimization of the human and material resources that the hotel provides. 
• Support the Executive Chef in the creation, design, management and control of the entire gastronomic offer of the hotel proactively, with periodic review (Data sheets, PSP, Menu Engineering). 
• Constant development of I+D in the department. 
• Together with the kitchen staff, supervise the preparation, cook and presentation of the high quality dishes according to recipes/menu within company guidelines. 
• Constant analysis of the F&B P&L to ensure the achievement of objectives. 
• Supervision in the management and control of stocks, orders and inventories of utensils, food and drink necessary for the operation of the hotel.
• Supervision of the quality of the products and utensils used in the services. 
• Supervision in the task cleaning plan for all kitchen facilities. 
• Make the shifts and schedules of the staff in charge, while managing all the high, low, absences, etc., in the department. 
• Support the Executive Chef in the selection, training and evaluation of all the staff. 
• Daily supervise the correct image of the personnel in charge and correct treatment with the client. 
• Address and resolve customer complaints and suggestions and forward them to your superior. 
• Collaboration and support to all departments of the hotel. 
• Supervise and consolidate the standards in terms of quality, environment, HACCP and prevention of occupational hazards in the company and collaborate with the hotel in its compliance and continuous improvement. 
• In the absence of the Executive Chef, he will assume all his responsibilities.