Chef De Partie İş İlanı

QUALIFICATIONS AND JOB DESCRIPTION

Six Senses Kaplankaya presents a mosaic of architecture, history and art, and is within easy reach many famed archaeological sites. There are 141 guestrooms including six suites (75 in the main building and 66 Ridge Villas), all boasting stunning views to the Aegean Sea. Aegean & Mediterranean-inspired fresh, sustainable cuisine interwoven with Turkish elements and flavors is the overarching theme of three dining venues, introducing ‘Eat with Six Senses’ concept by sourcing local and fresh products. The expansive 10,000 square meter Spa, Fitness and Health & Healing Center offers guests and residents a truly integrative approach to optimal wellness. Six Senses Kaplankaya is an idyllic destination for celebrations. It also has facilities to accommodate team-building programs. With many excellent guest experiences on offer, the resort can customize activities to suit active guests and guests who prefer to simply sit back and relax.
Qualifications

• Minimum Tourism High School degree.
• Minimum of 3 years or more experience in a similar role in luxury hotel brand.
• Good command over spoken English.
• Any equivalent combination of experience and training that provides the required knowledge, skills, and abilities is acceptable.
• Having leadership skills.
• Able to interact positively with a variety of people.
• Ability to work on sliding shift.

• Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
• Assumes 100% responsibility for quality of products served.
• Knows and complies consistently with standard portion sizes, cooking methods, quality standards and kitchen rules and guidelines.
• Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
• Prepares item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating.
• Follows proper plate presentation and garnish set up for all dishes.
• Ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.
• Maximize colleague productivity and morale and consistently maintain discipline following hotel guidelines and local legislation.
• Ensures to be a professional middle host between management and host keeping in mind goals, rules and regulation and objectives.

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