First Cook Hot/cold
hace 2 semanas
**Responsibilities**:
- **Culinary Production**:
- Lead the preparation of hot and cold dishes, ensuring taste, presentation, and quality.
- Oversee the kitchen team in executing menu items for various outlets.
- Maintain consistency in the preparation and cooking of a diverse range of dishes.
- **Team Leadership**:
- Supervise and motivate the kitchen staff, including chefs and assistants.
- Provide guidance and training on culinary techniques and safety procedures.
- Collaborate with other kitchen departments for a seamless overall culinary operation.
- **Menu Development**:
- Contribute to menu planning and development for hot and cold sections.
- Stay updated on culinary trends and incorporate new ideas into the menu.
- Work closely with the Executive Chef to ensure menu cohesion and guest satisfaction.
- **Quality Control**:
- Conduct regular quality checks on ingredients and finished dishes.
- Ensure adherence to food safety and sanitation standards in the kitchen.
- Address any issues related to the quality or presentation of dishes.
- **Inventory Management**:
- Manage and control inventory for hot and cold sections.
- Monitor stock levels, place orders, and coordinate with the procurement team.
- Ensure the availability of high-quality ingredients for all culinary preparations.
- **Collaboration with Culinary Team**:
- Coordinate with other kitchen departments to ensure a harmonious menu.
- Assist in the preparation of dishes for special events or banquets.
- Foster a positive and collaborative work environment within the culinary team.
**Salary**: 1,050.00€ - 1,150.00€ per month
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