Job Description For SECOND DE CUISINE H/F(HOZ7280) in Remich,Luxembourg. Job Description Overview of duties -Both restaurant and banquet -Ensures that kitchen operations run smoothly and that guests receive a high standard of service -Manages and motivates the kitchen teams to provide excellent services to guests -Ensures respect of hygiene, safety and food quality regulations Main responsibilities Customer relations -Adapts to any specific requests made by guests (modification of function sheet) -Heeds any remarks made by guests -Remains flexible to unexpected customer demand ( Multiple choice of menu specified diet) Professional techniques/Production -Helps prepare dishes in line with activity and consumption forecasts -Prepare dishes and / or supervises preparation -Supervises the different sections of the kitchen «production of hot and cold dishes, patisserie -In conjunction with the Deputy Manager, helps prepare the menus and à la carte choices -Updates the cooking instructions... and ensures they are duly applied -Ensures respect of the maximum waiting times defined by the brand, checks the presentation, quality and the temperature of dishes -Respects the data sheets in the elaboration of the recipes and makes sure that all the collaborators also respects the data sheets. -Remains flexible in this role as sous-chef, provides support and assistance to each of the various stations banquet, breakfast, restaurant à la carte. -Ensures versatility for the smooth running of operations. -For banquet ensure to deliver what is requested on the function sheet -Any change must be notified to N+1 for approve Commercial/Sales -Keeps track of trends in the restaurant market -Makes suggestions to the Deputy Manager in order to adapt the offer to changing customer expectations. -Regularly assesses the quality of services based on guests remarks and quality audits -Is the guarantee of the good formalization of the inventory each end of month. -Research the best tariffs with is suppliers, in order to optimize the cost and the smarges. -Work with the suppliers referenced by the group -Communicates with the help of manager the results to his team «food cost, good consumed and if necessary puts in place corrective measures if necessary. Management and administration -Orders merchandise in compliance with the groups purchasing policy (Regal), giving priority to orders via Accor shop -Manages stocks and supplies -Work in close collaboration with the other sous-chef -Help manage headcount to improve prime cost -Respects the productivity ratios as budgeted -Take part in inventories -Contributes to the improvement of costs and ratios while maintaining the high standard of service -Develops the work schedule of is service in an optimal way according to the activity of the hotel, supervises the team plans and coordinates the maintenance of the kitchen and its various premises. -Plans and supervises the work of the collaborators in charge the maintenance of the kitchen and cleaning of the dishes. -Performs each year evaluation of the performance of its employees and puts in the place the training plan in adequacy with needs of each one. -Ensures the follow-up of overtime of its teams and organizes with great reactivity the recuperations of this hours. -Planifies the calendar of the holidays of his service.(planning) - Organizes regular meeting of the supervisor with the team in order to perfect the communication in his service( one per month) Hygiene/Personal safety/ Environment -Ensures that the equipment and appliances are used correctly in line safety instructions -Ensures the respect and the application of the rules of hygiene HACCP STANDARD -Helps the Deputy Manager prepare an action following the hygiene analysis results and the tracks implementation -Checks that employees uniforms are clean and in good condition -Applies and ensures respect of the hotels security regulation(in case of fire etc...) -Respects and ensures respect of the hotels commitments to the (environment charter, planet 21, saving energy, recycling, sorting waste etc...) -Ensures a good result during a hygiene audit, puts in place a corrective action plan in case of non-compliance. Reporting Line General Manager, Deputy Manager Education/Professional experience -Vocational certificate or diploma in professional kitchen -Experience demonstrating accomplished technical know-how -Experience in the team management -Knowledge of HACP standards -Computer literate -Fluent in the national language and English Skills/Qualities -Guest oriented -Entrepreneur -Attention to cleanliness and hygiene -Leadership
Remich Luxembourg

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