Perfil de un chef

Perfil laboral de un Chef

Servicio al Cliente

Ma. Rosa Román E.
Melissa San Martín
Fabricio Muñoz

Position Summary
To oversee all kitchen staff and all food prepared for restaurantkitchen, insuring efficiency and quality. 
Key Accountabilities
* Running of the kitchen on a day to day basis
* Development of the kitchen brigade
* Ensure consistency of produce throughoutthe kitchen
* Supervise service ensuring presentation of food is compliant with restaurant standards
* Creative menu compilation and posses an in depth knowledge of the full menu
* Ensuretargets are met with labor and food costs
* Compliance with food labeling and temperature controls 

Requirements

* Minimum of 5 years experience with a certificate, associates orbachelor's degree, or equivalent experience in culinary operations
* Full working knowledge of all cookery line stations
* Demonstrate excellent communication and influencing skills
* Be able towork effectively as part of a team whilst undertaking a leadership role
* Identify ways to improve profitability
* Be able to demonstrate an up to date and in depth understanding of theindustry
* Continually strive to achieve personal goals and objectives
* Lead by example and offer clear direction to team
* Be uncompromising in achieving company standards
* Communicaterelevant business information regularly, efficiently and concisely to their team
* Builds effective and constructive relationship

http://jobs.acfchefs.org/jobseeker/search/results/http://www.careerbuilder.com/
http://www.monster.com/
http://www.gordonramsay.com/corporate/humanresources/hubpage/
Titulo: Ingeniería en Ciencias Gastronómicas

A los 81 créditos el estudiante podrá A.S inCulinary art

Perfil profesional del estudiante graduado

La UEES especializa en formar a profesionales emprendedores en las carreras del futuro. Por eso se creó su “Escuela de Ciencias...