CDP/Sous
Ogłoszenie z 2022-05-17
Niestety, ogłoszenie jest już nieaktualne.
Spróbuj znaleźć interesujące Cię oferty wybierając jedną z poniższych opcji:
Szukam pracy: Hotelarstwo / Gastronomia / Turystyka Szukam pracy: Dania Szukam pracy: Aabenraa
Spróbuj znaleźć interesujące Cię oferty wybierając jedną z poniższych opcji:
Szukam pracy: Hotelarstwo / Gastronomia / Turystyka Szukam pracy: Dania Szukam pracy: Aabenraa
CDP/Sous
Ogłoszenie z 2022-05-17
Miejsce:
DaniaDaniaAabenraa
Typ:
Hotelarstwo / Gastronomia / Turystyka
Niestety, ogłoszenie jest już nieaktualne.
Spróbuj znaleźć interesujące Cię oferty wybierając jedną z poniższych opcji:
Szukam pracy: Hotelarstwo / Gastronomia / Turystyka Szukam pracy: Dania Szukam pracy: Aabenraa
Spróbuj znaleźć interesujące Cię oferty wybierając jedną z poniższych opcji:
Szukam pracy: Hotelarstwo / Gastronomia / Turystyka Szukam pracy: Dania Szukam pracy: Aabenraa
looking for a job from now on
Denmark/France
CDP/Sous
only hotels 4*/5*
designing and composing:
a'la carte (fusion, premium, Polish, Mediterranean, Western European, American)
a'la minute, including vegan, gluten-free, raw, lactose-free, low-gram diets
set-menu (taking into account stock levels and previous overproduction)
tasting menu
Chef recommends;
creating recipes, weights and food-costs;
designing job cards, adequately to the card:
arrangement of a given position in terms of the distribution of semi-finished products
production, general and service planning
training in the field of minimizing movements and maintaining the cleanliness of the position;
creating workplace and warehouse cards, planograms;
familiarity with each position of each crew member = respect and cooperation;
establishing rules for orders and goods acceptance;
instilling responsibility and signing your own name under the work done;
building self-esteem and pride in the activities performed;
learning collective thinking and long-term planning;
warehousing, storage, FIFO;
creating task lists and a weekly schedule of duties;
0 waste and Michelin
In 2017, something I was running from became my vocation.
For the last two years I have been looking for ?rest of my life?.
Today I know that it is to be a leader, captain, mentor and mainstay for the crew. I don't see myself lower than 4 * and nowhere else than in the hotel.
I feel best in the environment of a very demanding and uncompromising guest. The feeling of pressure and impossible wishes makes me become a superman. I achieve things unimaginable to most people. I know what 300 hours of work a month is, 27-hour duty with a 200-person party and a 4-person crew. I know what it is like to spend a party for 100 people in a hotel with the ala fine dining card flying on Saturday. It feels like I'm dancing tango with the devil. I know what it is to be a woman without education in the first place and to rule among boys in ironed smocks. I know what to help with washing up after the party, when everyone has already ?beaten the turtles? and only this one lady in her 70s is left.
Denmark/France
CDP/Sous
only hotels 4*/5*
designing and composing:
a'la carte (fusion, premium, Polish, Mediterranean, Western European, American)
a'la minute, including vegan, gluten-free, raw, lactose-free, low-gram diets
set-menu (taking into account stock levels and previous overproduction)
tasting menu
Chef recommends;
creating recipes, weights and food-costs;
designing job cards, adequately to the card:
arrangement of a given position in terms of the distribution of semi-finished products
production, general and service planning
training in the field of minimizing movements and maintaining the cleanliness of the position;
creating workplace and warehouse cards, planograms;
familiarity with each position of each crew member = respect and cooperation;
establishing rules for orders and goods acceptance;
instilling responsibility and signing your own name under the work done;
building self-esteem and pride in the activities performed;
learning collective thinking and long-term planning;
warehousing, storage, FIFO;
creating task lists and a weekly schedule of duties;
0 waste and Michelin
In 2017, something I was running from became my vocation.
For the last two years I have been looking for ?rest of my life?.
Today I know that it is to be a leader, captain, mentor and mainstay for the crew. I don't see myself lower than 4 * and nowhere else than in the hotel.
I feel best in the environment of a very demanding and uncompromising guest. The feeling of pressure and impossible wishes makes me become a superman. I achieve things unimaginable to most people. I know what 300 hours of work a month is, 27-hour duty with a 200-person party and a 4-person crew. I know what it is like to spend a party for 100 people in a hotel with the ala fine dining card flying on Saturday. It feels like I'm dancing tango with the devil. I know what it is to be a woman without education in the first place and to rule among boys in ironed smocks. I know what to help with washing up after the party, when everyone has already ?beaten the turtles? and only this one lady in her 70s is left.
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Dziękujemy za przesłanie zgłoszenia.
Nasi administratorzy przyjrzą się temu ogłoszeniu.
Zespół Poloniusz.pl