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ofertas de emprego: joiner - Porto

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Job Post Details

Sous Chef with Opportunity for Progression - job post

Look.Sharp Cafe Porto | Coworking | Events | Retail
Porto
1 000€ - 1 200€ por mês

Dados da oferta

Veja como os detalhes da oferta se ajustam ao seu perfil.

Remuneração

  • 1 000€ - 1 200€ por mês

Tipo de oferta

  • Full-time

Localização

Porto

Descrição Completa da Oferta

Job description

Hello everyone!

We are currently interviewing for either a or Sous Chef - full time. Join our Team and become part of our unique evolving and growing concept.

We are a small top rated Global Style All-Day-Cafe of 25 seats in the historic center of Porto producing delicious high quality international food with strong attention to presentation, flavor & customer experience. Our menu has a strong representation of vegetarian & vegan options reinforcing our values ​​in sustainability . We serve Breakfast from 09:30-12:30 with a Lunch/Dinner Menu 12:30-23:00 offering a cozy relaxed daytime retreat experience to a vibrant evening event and social community destination, unique in the city.

A Strong Chef candidate can develop to form part of the management team comprising a Day Front Manager & an Evening Front Manager. The candidate will have experience & the skills understanding the responsibilities in planning and running a small kitchen including but not limited to:

  • 4-5 Shifts of Cooking Service (Breakfast and/or Lunch/Dinner) per week
  • 0-1 Shifts of Administration per week to include Financial Tracking & Control, Menu Costings, Kitchen Team Schedules & Hiring, Product Quality & Standards Control, Kitchen Systems and Operations, Hygiene, Kitchen Maintenance Coordination
  • Strong Communication and Cooperation with Owner and Concept Compliance
  • Develop and Maintain a strong collaborative energy between the kitchen team and front service
  • Kitchen Team Training & Coordination
  • Supplier Sourcing & Coordination
  • Kitchen Maintenance & Coordination
  • Menu and Shopping List Cost Tracking
  • Menu development in line with brand identity and values

In our first 2 years as a new and increasingly successful concept, we will be looking to replicate the concept to more locations with a Chef who can manage and strategically plan the potential expansion in locations and service with dedication and enthusiasm for this predominantly English language international style business concept. We expect the successful candidate to have the following skills & qualities in their application:

  • Meticulous Team Planning & Systems Management
  • Strong and Consistent Written & Verbal Communication Skills
  • A la Carte Breakfast and Light Meals Production
  • Stock Control & Waste Management
  • Excel - Menu Costing, Stock List Management & Staff Scheduling
  • Team Scheduling , Management & Coordination
  • Team Building, Hiring & Disciplinary Procedures
  • Service Planning with our busy Events Calendar
  • Innovative Global Exposure to Flavors (South Asian, East Asian, South American, North American, European, Middle Eastern & African) to work with our Concept Chef in devising a unique menu.
  • Self-Driven & Motivated with strong Problem Solving Abilities and sense of Responsibility to the team and business
  • Enthusiasm & Understanding for our target markets expectations
  • English - Fluent
  • English - A Plus for Supplier Coordination

Roughly Shift hours: 9:00 - 16:30 or 16:00 - 23:30

Possibility of contract after trial period!

If you fit the requirements, do not hesitate to send your CV

Have a good day :)

Offer type: Integral/Full-time, Full-time

Salary: €1,000.00 - €1,200.00 per month + Tips + Target Bonuses

Work schedule:

  • Business days and holidays
  • Weekdays and weekends
  • 8 straight hour shift, no split shifts
  • Rotating shift

Flexible Language Requirement:

  • Portuguese Not Necessary

Experience:

  • Sous Chef or similar: 3 years (Preferred)

Language:

  • Excellent English (Required)

Job Type: Full-time

Pay: 1,000.00€ - 1,200.00€ per month

Application Question(s):

  • Do you have an understanding of kitchen equipment, how they are to be treated and kept in good working condition?
  • Have you conceptualized and written a seasonal menu following the venue's concept and limitations for a specialized cafe or restaurant?
  • Have you costed up a menu using excel to ensure the restaurant meets its profit objectives?
  • What would you say are your objectives for a role like this and your career in general?
  • Have you managed a team and if so explain a little about your managing style?
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