Melia Durres

  • Executive Sous Chef

Gjiri Lalezit | Hamallaj
Tipi
  1. me orar te plote
Fusha | Profili i punes
  1. Kuzhinier | Zgarist & ndihmes/e
Gjuha
  1. anglisht
Eksperienca
vetem me eksperience
The Meliá Durrës Hotel is part of Meliá Hotels International. It is located in one of Europe's most promising tourist destinations and offers
the best hospitality on the Albanian coast. As the first biggest resort in the country and just one more step in the development of tourism in the nation,
Meliá Durrës Hotel is committed to getting involved by bringing its extensive experience in the sector.
The Company is always looking for Very Inspiring People who want to start the future now with us.


EXECUTIVE SOUS CHEF


SCOPE: INDEPENDENT HOTEL REPORTS TO: EXECUTIVE CHEF DEPARTMENT: FOOD & BEVERAGE​

  • MISSION: Responsible for supporting the Executive Chef in the implementation of the decentralised F&B strategy and the definition of attributes and products for their hotel, creating a differentiating and competitive culinary product.
What will you do?

  • Support the Executive Chef in defining the culinary direction for all services and outlets. Define recipes, make cost estimates and analyse the associated costs. Define products, ingredients and qualities according to their brand.
  • Manage the direct costs of the business unit (within the established framework) both in terms of food (orders) and social costs (rotas, recruitment, working environment...). Daily monitoring of costs and revenues Responsible for the P&L - Daily Operation (Short Term).
  • Monitoring the department's KPI's: raw material cost, personnel cost, order tracking, relevant personnel ratios (productivity level, breakfast room, bar, restaurant and events ratios)
  • Implement HACCP (Hazard Analysis and Critical Control Points) on a daily / weekly / fortnightly / monthly basis)
  • Ensuring the implementation of the Service: supervises the preparation of orders based on the needs of the service (breakfast, covers, service orders) in the hotel.
  • Ensure team planning, communication of orders and preparation of cold rooms and pantry.
  • Follow-up of the daily operation (pre and post arrival of customers).
  • Analyse and supervise the services (breakfast, restaurant cutlery at dinner, room service and events) planned with the outlets' managers on a weekly/fortnightly basis.
  • Ensure that orders are placed well in advance.
  • Planning the staffing for breakfast service (chefs ratio).
  • Supervise the preparation and presentation of breakfast buffets.
  • At the end of the service, supervises the collection of the remaining products, the analysis of waste and the cleaning of the spaces.
  • Hold regular meetings to review planned services based on upcoming events with related departments (sales, kitchen, reception).
  • Analyse the cost/revenue ratio.
  • Coordinate events with the kitchen and the room Conduct with their team a review of the events after completion: discrepancies, possible improvements. Handle complaints and provide support in the event of an incident.
  • Supervise inventory taking (if applicable), stock checking, consumption control, relief inventories and the placing of new orders according to standard.
  • Review and follow up on the maintenance of the kitchen facilities.
  • Be knowledgeable of their department's budget.
  • Support the head of department in the preparation of projections.
  • Identify high potential staff, as well as actively participate in the development of the team and trainees (if applicable).
  • Ensure the customer's experience and personalise their stay, anticipating their needs and exceeding their expectations.
  • Manage customer incidents, communicating the actions taken to the hotel’s Guest Experience Department.

What we are looking for?

  • University degree and/or higher in Tourism; Gastronomy/Culinary training and training to keep up to date with trends in the area is an asset.
  • Albanian native speaker and advanced English.
  • Knowledge of food handling, hygiene and food safety.
  • Knowledge in the use of kitchen economic management and analysis tools.
  • Keeping up to date with cooking trends and gastronomic innovation.
  • Proficient in Office package and tools related to the position.
  • Knowledge of hotel operations in its different types of services.
  • Orientation towards results and economic goals set by the company.
  • Proactivity for excellence and high capacity in planning and organisation.
  • Leadership and high communication skills, as well as previous experience in team management.
  • Implementation of pilots, projects and strategies established at company level.
  • Implementation of new gastronomic concepts
  • Minimum 2 years' experience in a similar position in 4 and 5* hotels.

All interested individuals are invited to send a full CV with details of education and experiences at hrmeliadurres@melia.com.
Please be informed that only selected candidates will be contacted for an interview.

By sending via e-mail the CV to the mentioned address, the candidate accepts that Meliá Durrës Hotel will process the personal data provided in accordance with the law no. 9887, dated 10.03.2008 “On the protection of personal data”, as amended, and other secondary legislation in force
 


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