Executive Sous Chef
1 day ago
Madrid
Hello! Welcome to Plaza Premium Group, we're people passionate about "Making Travel Better". We are a global company with team members from all walks of life, together we are #PPGFamily, together we are building a legacy. You don't need to be from this industry; you do need to be passionate. Join our family today. Together, we'll make travel better. JOB SCOPE To lead culinary operations in the absence of Country Exec Chef, ensure excellence and consistency in existing operations, Implement Regional HQ/ HQ directives, implement organizational SOP-Culinary across operations, Contribute towards culinary innovation and operational efficiency (both cost and quality) JOB RESPONSIBILITIES • To Lead the Food Production and Strategic Planning in compliance with the guidelines provided by the Country Executive Chef. Need to work closely with the Operations Manager and Lounge Managers, • To ensure the Food Quality is in accordance with the prescribed standards, • To Monitor and be responsible for adherence to Safety, Hygiene and Cleanliness standards & procedures, • Ensure availability of stock and raw materials through proper planning and co-ordination with the procurement department., • Set out procedures of dish / food cooking such as cooking time, methods and ingredients needed, presentation and serving instruction etc., • Ensure smooth production cycles and delivery by analyzing consumption trends and busy operational hours., • Work in association with the F & B Manager/Operations Manager in the areas of Food Promotions, Food Festivals, Menu planning & Pricing., • Control food costs through effective recipe planning, costing, pricing and inventory management., • Inspect all kitchen areas to ensure all health and safety regulations are adhered to the Food and Environmental Hygiene Department’s requirement., • Able to spot and resolve problems efficiently., • Lead other Sous Chefs in different units along with the Country Executive Chef, • Supervise and train team members to achieve good performance standards., • Maintain a positive and professional approach with co-workers and guests., • Contribute to the Company’s overall customer services satisfaction standards, • Carry out stocktaking in the kitchen regularly and monitor the stock level and ensure efficient stock management., • Minimum 15 years’ experience in F&B Production preferably in hotel, aviation and restaurants, • Strong F&B knowledge in creating profitable, operational and cutting-edge solutions, • Accountability and able to work independently, • Excellent customer service, interpersonal and communication skills, • Fluent in both Spanish and English MIS: • Manage one- to –one counselling /coaching with staff., • Manage incident investigations (food complaints, intolerances), • Manage staff evaluation., • Assist in Interviewing and hiring staff., • Conduct spot check for staff grooming (Uniform, appearance, name tag), • Conduct spot check on staff knowledge on daily specials., • Conduct briefing with supervisors on daily basis., • Schedule work activities and communicate duties and hours to staff. Coach staff on how to do the job and motivate them to finish projects., • Manage staff vacation plan., • Manage staff attendance (absences, Leaves and lateness) Environment, Health and Safety: • Monitor health and safety policies and ensure that best practices are followed:, • Fire prevention and evacuation, • Handling hazards, • First aid for staff members and guests, • Kitchen safety and security, • Monitor inspections and spot checks to ensure health and safety, are met within standards. JOB REQUIREMENTS • Degree holder in Hospitality and Management from a reputed hotel management college/institute, • 15+ years of Experience with minimum 5 years of Management Experience in hospitality industry, • Strong leadership skills, mature, outgoing & guest oriented, good communication skills, • Proactive, enthusiastic, strong sense of responsibility and positive thinking, • Able to work independently and under pressure, • Excellent command of spoken and written Spanish and English, • Shift duty is required as directed by Country Executive Chef, • Problem-solving: Manage with limited resources. Plan better to execute operations without preferred tools such as knives and glass-based items.
Taqueria M.Director/a de Restaurante•Active 6 days ago
Planchista11 days agoFull-timeCentro, Madrid
