主廚
Hotel Brand: InterContinental
Location: Switzerland, Geneva
Hotel: Geneve (GVAHA), 7-9 Chemin Du Petit-Saconnex, 1209
Job number: 142178
Ensures the set up and preparation of food before the service.
Prepares and completes food items during the service for a la carte and/or buffet menus according to hotel’s recipes and standards.
Has full knowledge of all menu items, daily features and promotions.
Arranges and decorates dishes with taste and refinement.
Organizes and coordinates the preparations and ensures that the recipes are respected.
Helps colleagues with specific tasks other than his specialty.
Makes suggestions for new preparations, dishes or presentations.
Applies procedures and policies within the hotel and all new procedures according to the management orders.
Applies and enforces environmental good practices in his department, particularly as part of the Green Globe certification (waste sorting, black & white printing, paperless meeting, etc.).
Organizes and controls the work of Commis Chefs in his section.
Participates in work meetings with his colleagues and chefs.
Controls the stock of his section and transmits his orders to his superior.
Is responsible for the respect of the equipment and furniture of his service.
Is responsible for the cleanliness of his section and refrigerators.
Is responsible for compliance with hygiene rules (HACCP) for his section. Applies the internal procedures in terms of health, hygiene and safety.
Minimizes the waste of raw materials.
Makes enquiries about the events occurring within the hotel and outside of the hotel (fairs, congresses, seminars, etc.) and ensures that all employees are well informed.
Knows perfectly the hotel offers so as to be able to respond to guests’ requests.
Builds and maintains effective relationships with the other departments.
Conveys the right values and the good behaviors in his service as well as towards his colleagues and his hierarchy.
Informs the Management Team of any incident or problem that occurs during work hours, particularly those he is not able to solve or whose importance justifies it, whether it concerns work-related issues or employee-related problems.
May exceptionally perform other duties at the request of his hierarchy.
PROFIL :
Higher degree in Culinary Arts. Minimum 1 to 2 years of experience in a similar position within a hotel establishment of the same category (4- or 5-star) and capacity (+200 rooms) and/or in a luxury brasserie. Excellent knowledge and respect of HACCP norms and hygiene standards. Strong culinary skills.
Fluent in French and English. Mastering a third foreign language of one of our target markets (Germany, China, India, Italy, Middle East, Netherlands, Russia) is highly desirable.
Rigor, excellent sense of detail and organization skills. Availability, adaptability, sense of responsibility.
Sense of discretion and confidentiality.
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