82 Ofertas de Chef en Colombia

LUGAR: Envigado
HORARIO: Lunes a viernes 7:00 a.m. - 4:00 p.m br>Incluye todas las prestaciones de ley.
Excelente presentación personal, proactiva y con buena disposición < r>para aprender y actitud de servicio.

LUGAR: Envigado
HORARIO: Lunes a viernes 7:00 a.m. - 4:00 p.m br> Incluye todas las prestaciones de ley.
Excelente presentación personal, proactiva y con buena disposición < r> para aprender y actitud de servicio.

**Funciones o actividades del contrato**:
Contratar personal para la cocina.

Demostrar nuevas técnicas de cocción y equipo de cocina al personal.

Estimar requerimientos de alimentos y provisiones y calcular costos e ingredientes.

Instruir a los cocineros en la preparación, cocción, aderezo y presentación de los alimentos.

Planear los menús y asegurarse que los alimentos cumplan los estándares de calidad.

Planear menús y requisiciones de alimentos e implementos de cocina.

Planear y dirigir las actividades de preparación y cocción de alimentos en restaurantes, hoteles, hospitales, clubes u otros establecimientos con servicio de alimentos.

Preparar y cocinar menús completos, banquetes o alimentos especiales como postres, salsas, sopas, ensaladas, vegetales, carnes, aves, pescados y hacer decoraciones especiales.

Supervisar las actividades de cocineros y auxiliares de cocina.

**Habilidades** Se requiere cocinero (a) con experiência y buena actitud para trabajar en una pastelería de Bucaramanga.

**Competencias
**×

**Competencias Laborales**:

- Cargando competencias laborales._

**Meses de experiência** 6

**Número de vacantes** 10

**Candidatos para entrevistar** 50

**Cargo nuevo** No

**Tipo de salario** Básico y Comisión

**Salario mensual** $ 908.526 - $ 1.000.000

**Tipo de contrato** Prestación de servicios

**Jornada de trabajo** Completa

**Horario** 10-7:00 p.m

**¿Es exploración y/o producción de Hidrocarburos?** No

**¿Es una solicitud marcada en la política de Teletrabajo?** No

**Lugar de ejecución**:
**País** Colombia

**Departamento** Santander

**Municipio** Bucaramanga

**Requerimientos especiales**:
**¿Manejo de personal?** No

**¿Manejo de dinero?** No

**Manejo de equipos**

**Libreta Militar** Sin libreta

**Estado civil** Indiferente

Buscamos Chef para desayunos y almuerzos
Preferiblemente experiência en cocinas de restaurantes de alta demanda y en comida de mar, vegetariana, italiana.

Condiciones:

- Lunes a Sabado
- 8am a 5pm

Tipo de puesto: Tiempo completo

Salario: A partir de $1.600.000 al mes

Importante club de servicios sociales requiere Profesional en Gastronomía o chef, con experiência mínima de 4 años en servicios de alimentación, estandarización de recetas, líder de cocina, producción en volumen para eventos, experiência en alta cocina nacional e internacional. Turnos rotativos de 8 horas, lunes a sábado salario

$ 5.269.000 +prestaciones de ley. ( Se realiza prueba técnica).

Tipo de puesto: Tiempo completo

Salario: $5.269.000 al mes

**Additional Information**
**Job Number** 25118658
**Job Category** Food and Beverage & Culinary
**Location** Barranquilla Marriott Hotel, Calle 1A #25-40 Lote D7 Portal del Genoves, Barranquilla, Montecarmelo, Colombia, 81007VIEW ON MAP ( Full Time
**Located Remotely?** N
**Position Type** Management
**JOB SUMMARY**
Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee 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 staff 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 employee cafeteria) and all support areas (e.g., dish room and purchasing).
**CANDIDATE PROFILE**
**Education and Experience**
- High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area.
OR
- 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.
**CORE WORK ACTIVITIES**
**Leading Kitchen Operations for Property**
- Leads kitchen management team.
- Provides direction for all day-to-day operations.
- Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
- Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
- Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
- Encourages and builds mutual trust, respect, and cooperation among team members.
- Serving as a role model to demonstrate appropriate behaviors.
- Ensures property policies are administered fairly and consistently.
- Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
- Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
- Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
- Supervises and coordinates activities of cooks and workers engaged in food preparation.
- Demonstrate new cooking techniques and equipment to staff.
**Setting and Maintaining Goals for Culinary Function and Activities**
- Develops and implements guidelines and control procedures for purchasing and receiving areas.
- Establishes goals including performance goals, budget goals, team goals, etc.
- Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
- Manages department controllable expenses including food cost, supplies, uniforms and equipment.
- Participates in the budgeting process for areas of responsibility.
- Knows and implements the brand's safety standards.
**Ensuring Culinary Standards and Responsibilities are Met**
- Provides direction for menu development.
- Monitors the quality of raw and cooked food products to ensure that standards are met.
- Determines how food should be presented, and create decorative food displays.
- Recognizes superior quality products, presentations and flavor.
- Ensures compliance with food handling and sanitation standards.
- Follows proper handling and right temperature of all food products.
- Ensures employees maintain required food handling and sanitation certifications.
- Maintains purchasing, receiving and food storage standards.
- Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
**Ensuring Exceptional Customer Service**
- Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.
- Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
- Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
- Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
- Interacts with guests to obtain feedback on product quality and service levels.
- Responds to and handles guest problems and complaints.
- Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.
- Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.
**Managing and Conducting Human Resource Activities**
- Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
- Ensures employees are treated fairly and equitably.
- Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.
- Administers the performance appraisal process for direct report managers.
- Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.
- Observes service behaviors of employees and provides feedback to individuals and or managers.
- Manages employee progressive discipline procedures for areas of responsibility.
- Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.
**Additional Responsibilities**
- Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
- Analyzes information and evaluating results to choose the best solution and solve problems.
_At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law._
Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of "Wonderful Hospitality. Always." by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that's synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott Hotels, you join a portfolio of brands with Marriott International. **Be** where you can do your best work, **begin** your purpose, **belong** to an amazing global team, and **become** the best version of you.
JW Marriott is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you're happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand's namesake and company founder, J.Willard Marriott. Our hotels offer a work experience unlike any other, where you'll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. That's The JW Treatment. In joining JW Marriott, you join a portfolio of brands with Marriott International. **Be** where you can do your best work, **begin** your purpose, **belong** to an amazing global team, and **become** the best version of you.

Descripción de la vacante

Empresa de consumo masivo busca personal para realizar apoyo y asesoría a la parte comercial enla capacitación, mantenimiento paralos clientes internos y externos para lograr cumplir las estrategias de ventas, fidelización de los clientes, por medio de realización de degustaciones y recetas para resaltar el producto de la compañía.

Requisitos

Técnico o Tecnólogo en gastronomía (Chef)

Experiencia mínima 1 a 2 años como Chef Comercialen empresas mediana o grande.

Disponibilidad para viajar fuera de la ciudad de Cali por periodos de 2 a 3 semanas.

Condiciones salariales

Salario a convenir

#J-18808-Ljbffr

En EFICACIA S.A te estamos buscando. Somos una compañía enfocada en contratar el mejor talento comercial y operativo del país. En esta oportunidad estamos buscando CHEF PASTELERO CON EXPERIENCIA .

Requisitos:

1. Técnico o tecnólogo en mesa y bar.

Beneficios:

1. Familia: Nos encanta que compartas con ellos. Por eso, tenemos proyectos de vivienda, escuela de padres, entre otros.
2. Educación: Promovemos el desarrollo y el aprendizaje por medio de convenios educativos, de idiomas y convenio SENA.
3. Recreación: Sabemos la importancia de generar espacios para compartir en familia, por lo tanto, contamos con convenios en parques y agencias de turismo.

Y muchos beneficios más. Trabaja con nosotros y conócelos.

Anímate y postúlate pronto, ¡te contactaremos!

#J-18808-Ljbffr