Mutfak Sorumlusu İş İlanları

• Bayrampaşa’da faaliyet gösteren firmamıza
• Avrupa yakasında ikamet eden
• 45 yaşını aşmamış,
• Kişisel hijyene önem veren, çalışkan ve sorumluluk sahibi,

• Çay, kahve – ikram servisi yapmak, ofisin günlük temizliğini yapmak,
• İlgili alanların temiz ve düzenli kalmasını sağlamak.
• Sigara kullanmayan, bayan personel.

- Haftaiçi çalışma saatleri 8:30-18:00 - Haftasonu Cumartesi günleri 08:30-13:30 saatleri arasında çalışılmaktadır.

25-30 KİŞİLİK OFİSİMİZDE BELİRLİ SAATLERDE ÇAY VE KAHVE SERVİSLERİNE EK OLARAK ÖĞLE YEMEĞİ SERVİSLERİNE DE YARDIMCI OLACAK EKİP ARKADAŞI ARIYORUZ.

GÜLER YÜZLÜ

DÜKKATLİ, TİTİZ

PRESENTABLE

DAHA ÖNCE GARSONLUK DENEYİMİ BULUNAN

DANIŞMANLIĞINI YAPMAKTA OLDUĞUMUZ,
CAFE, BAR, RESTAURANT İŞLETMECİLİĞİ ALANINDA FAALİYET GÖSTEREN VE SEKTÖRÜNDE EN PRESTİJLİ İSİMLERDEN BİRİ OLAN MÜŞTERİMİZ İÇİN;

• Servis masalarının düzenini sağlayacak, Müşterileri en iyi şekilde ağırlayacak, Kaliteli ve eksiksiz servis sunmak hususunda gerekli titizliği gösterecek,

* 22 - 35 yaşları aralığında,

* Alanında minimum 2 yıl deneyimli,

* Kişisel bakımına özen gösteren,

* Erkek adaylar için askerlik hizmetini tamamlamış,

* İstanbul'da ikamet eden,

* Bay, Bayan

" GARSON " aranmaktadır.
www.maviyakaik.com

What will I be doing?

A Sous Chef, will work closely with the Executive Chef to manage aspects of the kitchen to deliver an excellent Guest and Member experience. A Sous Chef will also be required to manage food provisions, assist with guest queries, and control costs. Specifically, you will be responsible for performing the following tasks to the highest standards:

• Manage all aspects of the kitchen including operational, quality and administrative functions
• Manage the provision of food to Food and Beverage outlets and taking action where necessary to ensure compliance with current legislation
• Assist in positive outcomes from guest queries in a timely and efficient manner
• Ensure food stuffs are of a good quality and stored correctly
• Contribute to menu creation by responding and incorporating Guest feedback
• Ensure the consistent production of high quality food through all hotel food outlets
• Manage customer relations when necessary, in the absence of the Executive Chef
• Ensure resources support the business needs through the effective management of working rotations
• Support brand standards through the training and assessment of the Team
• Manage the kitchen brigade effectively to ensure a well-organized, motivated Team
• Control costs without compromising standards, improving gross profit margins and other departmental and financial targets
• Assist other departments wherever necessary and maintain good working relationships
• Comply with hotel security, fire regulations and all health and safety and food safety legislation
• Report maintenance, hygiene and hazard issues
• Be environmentally aware

What are we looking for?

A Sous Chef serving Hilton brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:

• Relevant qualifications for this role
• Excellent planning and organizing skills
• Ability multi-task and meet deadlines
• Strong supervisory skills
• A current, valid, and relevant trade qualification (proof may be required)
• A creative approach to the production of food
• Positive attitude
• Good communication skills
• Ability to work under pressure
• Ability to work on own or in teams

It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:

• Previous kitchen experience in similar role
• Passion for producing high quality food
• Knowledge of current food trends
• Proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook

What will it be like to work for Hilton?

Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision “to fill the earth with the light and warmth of hospitality” unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!

Sektöründe Lider Konumda Olan Q Food & Beverage bugün yurt içi ve yurt dışı şubeleri ile misafirlerini ağırlamaya devam ediyor.

Q Food & Beverage çatısı altında yer alan HUQQABAZ BURSA şubemizde değerlendirilmek üzere ''Head Chef'' Pozisyonunda Çalışacak Takım Arkadaşları Arıyoruz.

• En az 5 yıllık Mutfak Şefi deneyimi olan,tercihen otel ve restoranlarda çalışmış,
• En az Meslek Lisesi veya MYO Aşçılık bölümü mezunu,
• Ustalık veya kalfalık Belgesine sahip,
• İnsan ilişkileri ve iletişim gücü yüksek,
• Liderlik vasıflarına sahip,
• Hijyen kurallarına dikkat eden, temizliğe ve titizliğe özen gösteren,
• Cost ve reçetelendirme konularında uzman seviyesinde bilgi sahibi, menü oluşturma çalışmalarını yürütebilecek,
• Tüm mutfak alanlarında çalışmış ve tecrübesi olan,
• Dinamik,yaratıcılık yönü kuvvetli, takım çalışmasına yatkın,
• Yoğun iş temposuna ve esnek çalışma saatlerine uyum sağlayabilecek,
• Mutfak konusunda kalite standartlarına önem veren,
• Yurtdışında yaşamaya engeli bulunmayan,
• Erkek adaylar için askerlik görevini tamamlamış.

İstanbul Anadolu Yakasında Açılacak Olan Yeni Şubeler İçin Mutfak Ekibinin Bir Parçası Olacak "Mutfak Personeli " Pozisyonunda Çalışacak Takım Arkadaşları Arıyoruz.

• Tercihen Turem ya da Liselerin aşçılık bölümlerinden mezun,
• Sıcak, Soğuk, Pastane ve Pide bölümlerinde çalışmış,
• Mesleki Yeterlilik Belgesi (Ustalık, Kalfalık veya MEB onaylı ilgili mesleki eğitim aldığına dair belge) olan,
• Uluslararası mutfak bilgisine sahip,
• Tercihen Catring ve personel yemeği yapan işletmelerde deneyimi olan,
• Kasap pozisyonu için Steakhouse tecrübesine sahip,
• Gıda güvenliği (HACCP) uygulamaları konusunda deneyimli ve Hijyen belgesine sahip,
• Prosedürlere ve talimatlara uyacak,
• İşinde titiz, pratik ve kişisel görünümüne özen gösteren özellikle hijyen konusunda duyarlı,
• İnsan ilişkileri kuvvetli, ekip çalışmasına yatkın,
• Erkek adaylar için tercihen askerlik hizmetini tamamlamış olan.

Yurt dışında Açılacak Olan Yeni Şubeler İçin Mutfak Ekibinin Bir Parçası Olacak "Mutfak Şefi " Pozisyonunda Çalışacak Takım Arkadaşları Arıyoruz.

• En az 5 yıllık Mutfak Şefi deneyimi olan,tercihen otel ve restoranlarda çalışmış,
• En az Meslek Lisesi veya MYO Aşçılık bölümü mezunu,
• Ustalık veya kalfalık Belgesine sahip,
• İnsan ilişkileri ve iletişim gücü yüksek,
• Liderlik vasıflarına sahip,
• Hijyen kurallarına dikkat eden, temizliğe ve titizliğe özen gösteren,
• Cost ve reçetelendirme konularında uzman seviyesinde bilgi sahibi, menü oluşturma çalışmalarını yürütebilecek,
• Tüm mutfak alanlarında çalışmış ve tecrübesi olan,
• Dinamik,yaratıcılık yönü kuvvetli, takım çalışmasına yatkın,
• İyi derecede İngilizce bilen,
• Yoğun iş temposuna ve esnek çalışma saatlerine uyum sağlayabilecek,
• Mutfak konusunda kalite standartlarına önem veren,
• Yurtdışında yaşamaya engeli bulunmayan,
• Erkek adaylar için askerlik görevini tamamlamış.

What will I be doing?

As Executive Chef, you are fully responsible for developing the reputation of the hotel through the production of excellent quality food throughout the hotel, and the development of a high quality kitchen brigade. An Executive Chef will oversee the operational management of the kitchen and Team Members. Specifically, an Executive Chef will perform the following tasks to the highest standards:

• Lead of the kitchen brigade and ensure ongoing development of Team Members
• Identify an effective approach to succession planning
• Create menus that meet and exceed customers' needs and conform to brand standards
• Ensure the consistent production of high quality food through all hotel food outlets
• Develop positive customer relations through proactive interaction with Guests, Team Members, contractors, and suppliers
• Resolve, promptly and completely, any issues that may arise in the kitchen or related areas among Guests and Team Members
• Manage department operations, including budgeting, forecasting, resource planning, and waste management
• Manage all aspects of the kitchen including operational, quality and administrative functions
• Actively seek verbal feedback from customers on a regular basis and respond to all guest queries in a timely and efficient manner
• Ensuring adequate resources are available according to business needs
• Manage the provision of food to Food and Beverage outlets and taking action where necessary to ensure compliance with current legislation
• Control costs without compromising standards, improving gross profit margins and other departmental and financial targets
• Ensure team members have an up-to-date knowledge of menu items, special promotions, functions and events
• Maintain good communication and work relationships in all hotel areas
• Ensure that staffing levels are maintained to cover business demands
• Ensure monthly communication meetings are conducted and post-meeting minutes generated
• Manage staff performance issues in compliance with company policies and procedures
• Recruit, manage, train and develop the kitchen team
• Comply with hotel security, fire regulations and all health and safety and food safety legislation
• Ensure maintenance, hygiene and hazard issues are dealt with in a timely manner
• Manage financial performance of the department so all planning is in line with hotel objectives
• Manage food control systems are adhered to them so margins are on target in a pro-active way
• Regular review of all menus with Food and Beverage manager to confirm offerings are in line with market trends
• Be environmentally aware
• Ensure food wastage program is adhered to so that margins are on target
• Responsible for ensuring that the monthly working schedules are made and maintained in accordance with local legislation

What are we looking for?

• Previous, relevant experience as an Executive Chef or a high-performing Sous Chef in a first class property, required
• Excellent leadership skills
• A creative approach to the production of high quality food
• A business focused approach to managing a hotel kitchen
• Excellent communication skills
• Ability to build relationships, internal and external, to the hotel and the Company
• Excellent planning and organizational skills
• Ability to multi-task and meet deadlines
• A current, valid, and relevant trade qualification (proof may be required)

It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:

• A certification in management
• Proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook

What will it be like to work for Hilton?

Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision “to fill the earth with the light and warmth of hospitality” unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!

An Executive Chef will build a reputation for the hotel by maintaining a talented and creative kitchen brigade, offering an

innovation menu, and promising an exceptional culinary experience.

What will I be doing?

As Executive Chef, you are fully responsible for developing the reputation of the hotel through the production of excellent

quality food throughout the hotel, and the development of a high quality kitchen brigade. An Executive Chef will oversee

the operational management of the kitchen and Team Members. Specifically, an Executive Chef will perform the following

tasks to the highest standards:

- Lead of the kitchen brigade and ensure ongoing development of Team Members

- Identify an effective approach to succession planning

- Create menus that meet and exceed customers' needs and conform to brand standards

- Ensure the consistent production of high quality food through all hotel food outlets

- Develop positive customer relations through proactive interaction with Guests, Team Members, contractors, and

suppliers

- Resolve, promptly and completely, any issues that may arise in the kitchen or related areas among Guests and Team

Members

- Manage department operations, including budgeting, forecasting, resource planning, and waste management

- Manage all aspects of the kitchen including operational, quality and administrative functions

- Actively seek verbal feedback from customers on a regular basis and respond to all guest queries in a timely and efficient

manner

- Ensuring adequate resources are available according to business needs

- Manage the provision of food to Food and Beverage outlets and taking action where necessary to ensure compliance

with current legislation

- Control costs without compromising standards, improving gross profit margins and other departmental and financial

targets

- Ensure team members have an up-to-date knowledge of menu items, special promotions, functions and events

- Maintain good communication and work relationships in all hotel areas

- Ensure that staffing levels are maintained to cover business demands

- Ensure monthly communication meetings are conducted and post-meeting minutes generated

- Manage staff performance issues in compliance with company policies and procedures

- Recruit, manage, train and develop the kitchen team

- Comply with hotel security, fire regulations and all health and safety and food safety legislation

- Ensure maintenance, hygiene and hazard issues are dealt with in a timely manner

- Manage financial performance of the department so all planning is in line with hotel objectives

- Manage food control systems are adhered to them so margins are on target in a pro-active way

- Regular review of all menus with Food and Beverage manager to confirm offerings are in line with market trends

- Be environmentally aware

- Ensure food wastage program is adhered to so that margins are on target

- Responsible for ensuring that the monthly working schedules are made and maintained in accordance with local

legislation

An Executive Chef serving Hilton brands is always working on behalf of our Guests and working with other Team

Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:

- Previous, relevant experience as an Executive Chef or a high-performing Sous Chef in a first class property, required

- Excellent leadership skills

- A creative approach to the production of high quality food

- A business focused approach to managing a hotel kitchen

- Excellent communication skills

- Ability to build relationships, internal and external, to the hotel and the Company

- Excellent planning and organizational skills

- Ability to multi-task and meet deadlines

- A current, valid, and relevant trade qualification (proof may be required)

It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:

- A certification in management

- Proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook