Πωλήσεις / Marketing / Εμπόριο Λιανικής

Κατασκευαστικός Κλάδος / Τεχνικά Επαγγέλματα

Πληροφορική

Εστίαση

Τουρισμός / Ξενοδοχεία

Χρηματοοικονομικά

Αποθήκη / Logistics

Κέντρο Εξυπηρέτησης / Call Center

Βιομηχανική Παραγωγή

Διοίκηση Επιχειρήσεων

Άλλο

Επαγγέλματα Υγείας

Αισθητική / Κομμωτήριο

Μεταφορές

Ναυτιλία

Εκπαίδευση

Γραμματειακή Υποστήριξη

Ανθρώπινο Δυναμικό / HR

Νομικές Υπηρεσίες

Φροντίδα Κτιρίων / Σπιτιών

Τέχνες / Πολιτισμός

Προσωπικό Ασφαλείας

Δημοσιογραφία / ΜΜΕ

Εργάτες

Αερομεταφορές

Φροντίδα Ενήλικων / Παιδιών

Αθλητισμός / Fitness

Τηλεπικοινωνίες

Αγροτική Παραγωγή

LastWeek

LastThreeDays

Today

Seasonal

Aoristou

Internship

Orismenou

FullTime

PartTime

OnSite

Requirements:<ul><li>Similar experience required</li><li>Good knowledge of meat and fish processing</li><li>Ability to work well with the team</li><li>Ability to work under pressure</li><li>Organizational skills</li><li>Focus in quality</li></ul>

Butcher

Requirements &amp; Skills:<ul><li>Bachelor of Culinary Arts</li><li>Similar experience required</li><li>Good knowledge of dough</li><li>Efficiency in production</li><li>Ability to work well with the team</li><li>Ability to work under pressure</li></ul>

Pizza Chef

Requirements &amp; Skills:<ul><li>Similar experience required</li><li>Good knowledge of dough and bread variety production</li><li>Handling professional equipment</li><li>Efficiency in production</li><li>Ability to work well with the team</li><li>Ability to work under pressure</li></ul>

Baker

Requirements:<ul><li>Culinary school</li><li>Similar experience in a hotel</li><li>Professionalism</li><li>Knowledge of buffet and a la carte</li><li>Organizational</li><li>Cooperative</li></ul>

Sous Chef

Requirements:<ul><li>Culinary school</li><li>Relevant experience</li><li>Buffet experience</li><li>Cooperative</li><li>Willingness to develop</li></ul>

Pastry Cook

The Food and Beverage Manager:• Conveys the hotel's image by providing a warm and friendly welcome, being available and frequently visible in the hotel• Helps employees improve their skills and provides support for career development• Manages, motivates and organises personnel, in order to improve the quality and creativity of F&amp;B services, in line with brand standards. Makes suggestions for improvement.• Takes part in the definition of hotel strategy and implements it in the F&amp;B department• Improves the department's results by increasing sales, improving the management of points of sale (restaurants, bars, 24hr service etc), spend and profitability

F&B Manager

·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Supplies enough mise-en-place and ensures smooth operation.·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Knows all preparation concerning ingredients, cooking techniques and presentation.·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Ensures quality and freshness of all food preparation.

Chef De Partie

<ul><li>Performs all types of&nbsp;food&nbsp;preparation as instructed by the&nbsp;Chef de partie&nbsp;in a professional way to ensure quality and consistency, is fully responsible for his or her assigned section.</li><li>Supplies enough mise-en-place and ensure smooth operation.</li><li>Has knowledge of all preparation concerning ingredients, cooking techniques and presentation.</li><li>Ensures quality and freshness of all food preparation.</li></ul>

Demi Chef De Partie

Bartender is responsible to provide professional and customer focused service to our guests, ensuring a memorable experience for guest. He will work closely with the Culinary and Service teams to ensure One&amp;Only service standards exceed the experience of the guest. Will work with the FB Leadership team to establish trainings and implementing plans that will help the team exceed the departmental goals.&nbsp;(seasonal contract)&nbsp;Key Duties and Responsibilities<ul><li>Maintain complete knowledge of service requirements for assigned function</li><li>Knowing all Liquor brands, beers and non-alcoholic beverages ordered.</li><li>Characteristics/description of wines/champagnes ordered.</li><li>Designated glassware, ingredients, preparation method and garnishes required</li><li>Maintain complete knowledge of correct maintenance and use of equipment; use equipment only as intended.</li><li>Transport supplies from storeroom to bar set-up area.</li><li>Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.</li><li>Ensure that standards are maintained at a superior level daily.</li><li>To be proficient in the History of the Specialty Outlets and act as an ambassador to it</li><li>Well knowledge of the Outlet’s menus and promotional activities.</li><li>To ensure the smooth preparation of the bar side-stations, mise-en-place and bar set-ups as per outlets and One&amp;Only standards.</li><li>To ensure that all Food Safety standards – HCCP / DIVERSEY&nbsp;are followed to the fullest.</li><li>To assist with any other duties that are required by the Food and Beverage management or another member of the Hotel management team.&nbsp;</li></ul>&nbsp;Skills, Experience &amp; Educational Requirements<ul><li>At least 2 years’ experience at a similar level</li><li>Excellent knowledge of English</li><li>Excellent Communication skills&nbsp;</li><li>Workplace training from within a high standard hotel environment.</li><li>An understanding of the preparation, delivery and services associated with the highest standards found in international hospitality environment.</li><li>Experience with Micros is a plus</li><li>Experience in luxury resort would be an advantage but not a requirement.</li></ul>

Bartender | One&Only Aesthesis, Athens (6812)

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the colleagues and managing all food related functions. Works to continually improve guest and colleague satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing colleagues including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and colleague diner) and all support areas). This position is responsible for HACCP certification and the success of all hygiene audits and LQA.&nbsp;&nbsp;&nbsp;Key Duties and Responsibilities&nbsp;&nbsp;<ul><li>Leads Culinary team and provides direction for day-to-day operation.</li><li>Works closely with the Director of Food &amp; Beverage and his team of people.</li><li>Provides guidance and direction to subordinates, including setting quality &amp; quantity standards and monitoring performance.&nbsp;</li><li>Provides direction for menu development.&nbsp;&nbsp;</li><li>Monitors the quality of raw and cooked food products to ensure that standards are met.&nbsp;&nbsp;</li><li>Determines how food should be presented and create decorative food displays.&nbsp;&nbsp;</li><li>Recognizes superior quality products, presentations and flavour.&nbsp;&nbsp;</li><li>Ensures compliance with food handling and sanitation standards.&nbsp;&nbsp;</li><li>Follows proper handling and right temperature of all food products.&nbsp;&nbsp;</li><li>Ensures colleagues maintain required food handling and sanitation certifications.&nbsp;&nbsp;</li><li>Maintains purchasing, receiving and food storage standards.&nbsp;&nbsp;</li><li>Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.&nbsp;&nbsp;</li><li>Provides and supports service behaviours that are above and beyond for customer satisfaction and retention.&nbsp;</li><li>Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.&nbsp;&nbsp;</li><li>Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers daily.&nbsp;</li></ul>&nbsp;&nbsp;Skills, Experience &amp; Educational Requirements&nbsp;&nbsp;<ul><li>Several years of professional experience in 5* properties,</li><li>International experience will be considered as an Asset,</li><li>Certified qualification as a Chef from a recognized institute,</li><li>Excellent Communication and People&nbsp;management advanced skills,</li><li>An understanding of the preparation, delivery and services associated with the highest standards of cuisine found in the international hospitality environment,</li><li>HACCP certified,</li><li>Good Computer skills,</li><li>Fluency in English language,</li><li>Workplace training from within a high standard hotel environment.</li></ul>&nbsp;

Executive Chef (6659)

Φίλτρα

Τομέας

Σύμβαση Χρόνου

Χώρος Εργασίας

Τύπος εργασίας

Ημερομηνία δημοσίευσης

Θέσεις Εργασίας Ελλάδα, Εστίαση - Σελίδα 6

butcher

Pilot Beach Resort

pizza chef

Pilot Beach Resort

baker

Pilot Beach Resort

sous chef

Pilot Beach Resort

pastry cook

Pilot Beach Resort

f&b manager

Pilot Beach Resort

chef de partie

Pilot Beach Resort

demi chef de partie

Pilot Beach Resort

bartender | one&only aesthesis, athens (6812)

One&Only Resorts

executive chef (6659)

One&Only Resorts