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Open nowPosted 6 days ago

Kok III

EURES job mobility portal30,465 open roles

Where
Groot-Amsterdam, Netherlands
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Your applicationOpen nowKok IIIEURES job mobility portal · Groot-Amsterdam, Netherlands
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  4. 14.2%14 days
  5. 34.1%30 days
This job: posted 6 days ago

The posting

- www.okura.nl020-6787986 / 020-6787987 Kok III - Sazanka Kitchen Sazanka Restaurant is een Japans teppanyaki-restaurant waar de chefs de heerlijkste vis-, vlees- en vegetarische gerechten direct aan tafel bereiden op een hete ijzeren bakplaat. Dankzij de intieme setting met gedeelde tafels is er een nauw contact tussen de chefs en de gasten. Bij Sazanka werk je samen met collega's van verschillende culturen als onderdeel van een team. Ingrediënten van topkwaliteit worden gecombineerd met een uitgebreide selectie sake en wijnen, terwijl jij zorgt voor Japanse service van wereldklasse. Als Cook III werk je volgens vaste instructies met betrekking tot ingrediënten, recepten, werkmethoden en de visuele presentatie. In deze functie rapporteer je aan een leidinggevende die verantwoordelijk is voor het betreffende vakgebied. Wat je kan verwachten: Als Kok III ben je verantwoordelijk voor het bereiden en presenteren van gerechten volgens recepturen en de kwaliteitsstandaarden van het restaurant. Je werkt met verse ingrediënten en verschillende bereidings- en kooktechnieken en zorgt ervoor dat gerechten volgens de vastgestelde presentatie-eisen worden bereid. Daarnaast draag je zorg voor een schone en georganiseerde keuken, controleer je de kwaliteit van ingrediënten en gerechten en signaleer je mogelijkheden om de keukenprocessen verder te verbeteren. Je hoofdtaken zullen zijn: - Bereiding van gerechten - Ingrediënten beoordelen, hulpmiddelen klaarmaken en gerechten bereiden volgens recept met tussentijdse kwaliteitscontroles en aanpassingen; - Opmaak - Gerechten opmaken en controleren op presentatie-eisen vóór uitgifte; - Schoonmaak: Keuken en apparatuur reinigen, bijzonderheden melden, afval afvoeren en helpen bij ontvangst en opslag van leveringen; - Optimalisatie: Verbruik monitoren en voorstellen doen voor verbeteringen aan menu's, recepten en bereidingswijzen; - Bereiding: Werken met verse ingrediënten en diverse, ook specialis...

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