Friday, July 5, 2013

Trianum Hospitality job

Trianum Hospitality is a boutique consulting and management firm that operates serviced apartments and boutique hotels.
The company is seeking to fill the following positions:Chef
General Purpose: to manage all aspects of the kitchen and staff, and provide an efficient and cost effective food service to the establishment.

Main Duties:
Responsible for the training and managing the kitchen personnel;
To create menus and ensure that all menus are constantly updated, paying special attention to seasonal availability.
   To ensure that all menus are calculated correctly to obtain maximum gross profit.
To ensure that all staff are constantly trained to effect good portion control and pleasing presentation of all dishes.
To establish presentation technique and quality standards;
To hold daily meetings with the Restaurant Manager to ensure that any special arrangements properly communicated.
To hold daily meetings with the Sous-Chefs and Chefs des Parties to ensure smooth running of all kitchen departments.
To ensure that all areas of the kitchen satisfy the most stringent hygiene requirements and that staff who are ill or injured receive the correct treatment or are not allowed to work.
To ensure that all staff are correctly dressed to satisfy statutory requirements as well as enhancing the image of the establishment.
To ensure that all stocks are ordered to the correct quantities, quality and price.
To ensure that all stocks are being kept securely and under the correct conditions applicable to each type of commodity stored.
To regularly meet with the storekeeper to ensure that the correct stocks are kept.
To regularly hold maintenance checks with the Maintenance Manager to ensure that no equipment breaks down.
To ensure that all statutory notices are posted at all relevant points and that such notices are conspicuously placed.

To ensure that attendance registers are kept daily and that any absenteeism is immediately brought to the attention of the Personnel Department.
To constantly update your knowledge and skills of staff for the good of the establishment and the profession.
To conduct regular stock checks/stock takes and to ensure that expenses are within budgeted limits.
To ensure that all information which is required to compile meaningful budgets is available at all times.

Degree or diploma in culinary degree or related field or a combination of relevant education and experience
Five or more years of industry and culinary management experience.
Previous experience with control of food and labor cost.
Demonstrated menu development, costing, cooking, presentation, and pricing of meals.
Demonstrate knowledge of HACCP, OSHA and other health and sanitation guidelines.
Proficiency of any hotel operating system, Microsoft Office Excel, Word and Outlook.
Highly organized and with excellent management ability
Please reply in confidence by sending a detailed curriculum vitae
The advert will remain open until the position is filled.