Chef Executivo
2 semanas atrás
O que requer esta posição:
Para ser um chef executivo é preciso compreender todos os aspetos da gestão da cozinha, é preciso dominar a arte culinária e ser capaz de extrair o máximo de produtividade da sua equipa.
As responsabilidades desta posição são:
- Gerir toda a logística inerente à cozinha;
- Comandar os diferentes chefs ou chefs de partie para preparar mis en places nos timings adequados com as quantidades adequadas;
- Implementar novos menus;
- Fazer e alterar fichas técnicas consoante a necessidade de introdução de novos pratos;
- Supervisionar atividades de preparação ou elaboração de comida;
- Saber liderar por exemplo com aplicação de capacidades gastronómicas eficientes;
- Inspecionar frequentemente a cozinha a nível de HACCP e manutenção, agendando quais reparos que sejam necessários;
- Comandar o processo de recrutamento;
- Inspecionar os pratos antes de serem servidos de forma a não haver saída de produtos errados;
- Fazer relatórios quinzenais e mensais;
- Delegar funções e verificar o desempenho das mesmas;
- Gerir relação com os fornecedores;
- Manter custos do dentro do exigido pela direção;
- Certificar que não há desperdícios resultantes de falta de proatividade e metodologia;
- Experiência comprovada como Chef executivo;
- Certificados e diplomas;
- Capacidade de resolver situações de forma rápida e eficiente;
- Excelente em multitasking;
- Capacidade organizacional, de liderança e comunicação assertiva e motivadora;
- Saber usar o Office, especialmente o excell e múltiplos ERPs diferentes;
- Cartas de recomendação de diretores ou expatrões;
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