Job expirat
Responsibilities:
• Be responsible for creating and delivering glorious food for our customers
• Creation of a la carte menus and buffet menus for small and big events
• Detailed costing & sourcing of ingredients
• Ensure every ingredient that comes into your kitchen and every dish that leaves is perfection itself
• Manage the orders and provide consistent quality
• Develop the operational procedures and create the operations manual
• Ensure that all procedures are followed to the letter
• Lead the food health & safety plan for the company
• To lead a team of more than 20 people; train, develop, inspire, and manage your team
What we’re looking for:
- A creative, passionate & talented Executive Chef for International cuisine. Could be an existing ambitious Head Chef or Senior Sous Chef looking for a real challenge.
- Chef Culinary Arts Degree or Certificate
- Highly motivated – as an individual and as a professional in all aspects of his/her work
- Management skills : Recruitment, training & development skills
- Operations, health & hygiene management experience
- Previous experience running a kitchen and experience with big events
- Be able to work under pressure
- Understanding of working within budgets
- Good communication skills
- Knowledge of health & safety regulations
- Knowledge of : English or Romanian (Italian/French/Spanish as an additional language is an advantage)
What we offer:
Attractive package for the right candidate.
Our Hotel is a four star hotel located in a prestigious mountain resort in Romania, at 2 hours’ drive distance from the capital city Bucharest. The hotel has 177 rooms, and caters to 70% business travelers and 30% leisure. The restaurant has a capacity of 400 people; we offer buffet breakfast and also buffet meals for groups, as well as a la carte dining and organize full size events (e.g. weddings and corporate events).
We have an exciting opportunity for an experienced and committed Head Chef to cook and manage our restaurant. This is a challenging position with great scope. As Head Chef creating menus, costing menus, maintaining standards and managing the kitchen team would be the main responsibilities.