RESPONSABLE DE Área de bar TRABAJA EN CONJUNTO CON Personal del restaurante OBJETIVO GENERAL DEL TRABAJO Ayudar en el buen funcionamiento del bar y el salón PRINCIPALES OBLIGACIONES Y RESPONSABILIDADES Conocer todos los producto
Agio Global selecciona para importante empresa de Segovia del sector de la Hostelería Técnico/a de Mantenimiento para las instalaciones del Hotel.
• To assist the Head Chef in the smooth running of the kitchen operation • To produce and deliver a variety of dishes to a high standard of preparation, production and presentation • Ensure guests expectations are exceeded through consistent
To ensure a smooth running of the Conservatory restaurant. Management of the Conservatory restaurant team. Develop business and promote to local community and hotel guests Assist and support the Assistant Conservatory Manager • Supervision and coor
• To assist the restaurant team with the smooth running of the restaurant • Gain knowledge of all of the food product sold in the hotel • To assist the Chef de Rang by being at his/her disposal during service • To work with the Chef de Rang
• To ensure a smooth running of the Potager restaurant. • Management of the Potager restaurant team. • Develop business and promote to local community and hotel guests • Supervision and Development of the team • Ensuring that the team has
To ensure that the lounge areas are kept clean and tidy. To assist restaurant and front of house with greeting guests and offer assistance with luggage. To assist restaurant staff with any daily tasks. • Ensuring guests receive a warm, friendly we
• To assist the Restaurant Manager with the smooth running of the restaurant • Gain knowledge of all of the food product sold in the hotel • To be able to run the station to a very high standard • To be responsible for the Commis assigned
Un chef de Partie , Departement,Kitchen • Under the direction of the Head Chef, Sous Chef or Senior Chef de Partie, prepare and produce food as directed using modern methods, equipment, and fresh food. • Ensure that the section operates effecti
• To assist in the smooth running of the Kitchen Service • To produce a variety of dishes to a high standard of preparation, production and presentation • Under the direction of the Head Chef, Sous Chef or Senior Chef de Partie, prepare and pr
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