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.Company DescriptionOur Vision, we make momentsMövenpick Hotels & Resorts (MH&R) is in the "moments" business. We're intimately involved in important times in our guests lives. And you never know when a moment can be made. A simple smile in the lobby can create the positivity that turns a business trip into a new business celebration. An insider tip on the best way to spend a day can make an entire holiday. A romantic dinner for two can lead to a longer term partnership.It doesn't take much to make a moment. Just to be genuine. And human. And warm. And take steps to do the ordinary in an extraordinary way.We understand that this vision cannot be achieved without great people who create and support work environments designed to produce exceptional results.Job DescriptionThe RoleTo supervise the assigned station / section, produce a consistent, high quality product, ensure a courteous, professional, efficient and flexible service consistent with Mövenpick Hotels & Resorts Standards Policies & Procedures in order to maximize guest satisfaction.Key Deliverables and ResponsibilitiesPlanning & Organizing:The ability to utilize information on forecasts and reports to enable the planning of a smooth uninterrupted operation and service our guests; i.E. food production, purchasing & manpower planning.The ability to make requisitions of all items needed for the next day, with the assistance of the Sous Chef or senior Chef on duty.The ability to prioritise, plan and organise your and your teams daily tasks in order to ensure on time delivery as required.Operations:The ability to motivate, supervise and be a role model for employees to follow and learn from.The ability to run the day to day operation of any area of the kitchen in the absence of Sous Chef or senior Chef on duty.The ability to taste and season the food appropriately and to ensure it is well presented and of the standard and quality required before serving it to the guest.The ability to distribute work equally to employees and follow up instructions as per hotel standards.The ability to train and develop junior chefs.The ability to expedite the "food pass" for a la carte restaurants.The ability to communicate and pass on information and confirm the comprehension of information (conduct kitchen briefings) with staff and ensure a smooth uninterrupted operation and service to our guestsThe ability to discipline and ensure the quality of employee's work in the absence of a senior Chef.The ability to act as a liaison between the Executive Chef, Executive Sous Chef and other senior Chefs and the line employees.The ability to create, prepare and present menu items and specials as well as recipe preparation and cost calculation.The ability to prepare fermented goods, baked products, cakes, pastries, puddings and desserts using classical and traditional Western Food Techniques
