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Head Chef Hospes Infante Sagres Porto
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Porto, Portugal Hospes Infante Sagres Porto Tempo inteiro**Description**: Head Chef is to lead and oversee all kitchen operations across Scarlett Porto Restaurant and Hopses hotel. This includes supervising breakfast service, banquets, events, and daily restaurant operations. The Head Chef will be responsible for creating seasonal menus, ensuring exceptional food quality, and maintaining the highest standards of...
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Porto, Portugal Hotel Infante Sagres Tempo inteiro**Sou uma empresa**:Hotel Infante Sagres Your day to day: A respinsible self-starter who is hands-on, and capable of handling multi-faceted projects and working under pressure. Good attention to detail, speed, and accuracy. Possess excellent communication and public relations skills, who is able to interact with restaurant guests in an articulate and concise...
Scarlett Restaurant
Há 7 horas
As Chef de Partie, you will be responsible for managing a specific section of the kitchen and ensuring that dishes are prepared to the highest standards. You will take ownership of the mise-en-place, cooking and plating within your area, while supervising junior staff and supporting the smooth daily operation. Your expertise and leadership will help maintain consistency, hygiene and efficiency in service, both in à la carte and banqueting.Key Responsabilities: Food Preparation & Cooking:Prepare, cook, and present dishes within your section according to the restaurant’s recipes and standards.Ensure consistent quality, taste, and presentation in every dish.Monitor portion and waste control to maintain profit margins.Team Leadership:Supervise and support kitchen helpers in your section.Delegate tasks and ensure timelines are respected during service.Provide training and guidance to junior team members.Kitchen Management:Maintain high standards of cleanliness and organization in your section.Ensure all equipment is properly cleaned, stored, and maintained.Assist in ordering and inventory checks for your station’s needs.Hygiene & Safety:Comply with food safety regulations and hygiene standards (e.g., HACCP).Ensure proper labeling, storage, and stock rotation (FIFO).Report any maintenance issues or safety hazards immediately.Collaboration & Communication:Communicate clearly with other sections and the Head/Sous Chef during service.Attend kitchen meetings and contribute ideas for menu development.Adapt to changes in menu, schedule, or kitchen structure as needed.
