Chef de Cuisine II
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Chef de Cuisine II

Four Seasons

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Chef de Cuisine II

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When Legends Come To Life

Since opening in 1962, The Ocean Club has welcomed the world’s most discerning guests to our five-mile stretch of natural white sand beach – framed by 35 acres of Versailles inspired lawns and gardens.

Discover the legendary chic of The Ocean Club, combining elevated Four Seasons service with laid-back Bahamian style – creating one of the most sought-after resort experiences in the Caribbean. 

On a stretch of natural white sand beach, our resort offers 107 ultra-luxury accommodations, a Balinese-inspired spa, and dining by Michelin-starred chef Jean-Georges Vongerichten.

The Ocean Club has a treasured history serving generations of luxury travelers.  Expansive lawns and towering coconut palms provide an enchanting backdrop to the pristine beaches of Paradise Island.

The Ocean Club offers a rich roster of activities including water sports such as snorkeling, sailing and wind-surfing along with land-based activities including world-class golf and tennis plus a relaxing spa.

The Role of the Chef de Cuisine II

The Role of the Chef de Cuisine II is to provide oversight of the daily operations of Dune Restaurant by Chef Jean-George Vongerichten ensuring that all food served meets the highest quality standards.

Key Functions

  • Orients and trains kitchen personnel in Company and department rules, policies and procedures.

  • Trains kitchen staff in sanitation practices and establishes cleaning schedules, stock rotation schedules and other sanitary controls. Ensure that staff maintains and adheres to governmental, company and industry sanitation / health requirements.

  • Meets with direct reports to review schedules, assignments, anticipated business levels, group event orders, post function sheets, equipment needs, cleaning schedules, health/safety and sanitation follow up and any other information pertinent to meet business demands.

  • Reviews daily activities of the following: house count, forecasted covers by outlet, catering convention activities, purchases and meetings/appointments.

  • Ensures that kitchens are stocked with specified tools, supplies and equipment. Conduct and maintain daily physical inventory for specified items and replenish as necessary to meet business demands.

  • Schedules kitchen employees in conjunction with business forecasts and predetermined budget.  Maintains daily/weekly payroll record for submission to payroll.

  • Plans and prices menus. Establishes portion sizes and standards of service for all menu items.

  • Controls food cost by reviewing sales and establishing purchasing specification, storeroom requisition systems, product storage requirements, standardization recipes and waste control procedures.

  • Ensures staff prepares menu items following menu recipes and yield guides according to departmental standards.



This is an exciting time to join The Ocean Club, a Four Seasons Resort.

Applicants that are interested in applying, please note that the position is based on The Ocean Club, A Four Seasons Resort Property located in The Bahamas and is available to those individuals who possess a legal ability to work in The Bahamas without sponsorship.

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Chef de Cuisine II

The Bahamas

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