Head Chef

Responsibilities:

- Management of the entire operation of kitchens within Hotel Harmonia and Hotel Infinity

- Creation of proposals on the number and dynamics of employment of permanent and seasonal workers

- Selection and selection of candidates, training, management, monitoring and evaluation of associates

- Evaluation of all employees according to established dynamics, record keeping and reporting

- Training, organizing and supervising the work of kitchen employees

- Proper planning of workforce scheduling in accordance with business requirements

- Plans, coordinates and controls the process of training and work training of employees in the BOH sector

- Designing the food menu in accordance with the defined concept

- Supervises, controls and participates in the process of preparing and issuing meals

- Responsible for recording the working hours of employees in the organizational unit

- Responsibility for the implementation and control of the application of all prescribed norms in work

- Responsibility for compliance with standards of quality and quantity of food and products Responsibility for hygiene control of premises, work equipment and kitchen staff

- Responsible for collecting legally prescribed documents of his subordinates.

- Responsible for opening and commissioning, as well as closing and maintaining the outlet

- Responsibility for controlling all costs and increasing the rate of profitability

- Manages the procurement of raw materials and is responsible for their quality and correctness

- Responsible for the material condition of goods and food in the kitchen

- Responsible for maintaining the list of inventory and state of equipment and devices, accessories and funds

- Suggesting the procurement of catering equipment and means of work in accordance with needs

- Supervision of the application of regulations on occupational safety and compliance with labor regulations

- Responsible for compliance with hygiene, sanitary working conditions and health measures

- Supervision of food preparation in accordance with set standards

- Planning and managing food preparation during banquet operations and events

- Responds to and coordinates the food procurement process within the set budget

- Follows and applies the latest developments in the culinary field

- Carrying out other specific tasks on the order of the direct superior

- Behaves in accordance with the company values, setting a role model and example for others

Requirements:

- Secondary education lasting 3 or 4 years (level 3 or 4 of NOKS) catering, tourism or culinary

- profession and other types

- Working on a personal computer

- Knowledge of the English language

- At least 5 years of work experience in the same or similar jobs

What we offer:

- Provided accommodation,

- Meal during the shift,

- Corporate discounts.

‍