Breakfast Chef
Translated automatically from the original posting. Read the original in Georgian →
Marco Polo Hotel Gudauri is a historic hotel built in 1988, which played a crucial role in the development of Gudauri as a mountain ski resort.
The 123-room hotel operates year-round and also includes three high-category chalets. The Marco Polo Hotel Gudauri features the "Soliko" restaurant, lobby and lounge bars, a SPA center with saunas and an indoor pool, as well as open and closed paddle courts. The hotel also has an entertainment zone with bowling, which is the only one in the region.
Marco Polo Hotel Gudauri is announcing a vacancy for the position of:
Breakfast Chef
Work location: Gudauri resort Work rate and schedule: Full-time, 5 working days and 2 days off per week
Main functions and responsibilities
- Preparing breakfast menus for the facility, taking into account high standards and quality, adhering to the company's standard operating procedures and internal labor regulations;
- Introducing new recipes and designs, considering seasonality and facility occupancy;
- Monitoring ingredients, measurements, and portions, managing the cooking process;
- Maintaining the visual standard of the buffet and replenishing it during peak hours
- Implementing standards in the kitchen (including HACCP);
- Ensuring/ controlling hygiene, cleanliness, and safety in the kitchen area, maintaining constant cleanliness of workspaces;
- Controlling the taste properties of food products, ensuring compliance with the standards set by the head chef;
- Constant monitoring of high-quality, taste, temperature, and presentability;
- Supervising the kitchen and inventory;
- Minimizing losses, controlling stocks, portions, and "target-plating", ensuring advance supply;
- Monitoring food storage and storage conditions, managing processes according to standards;
What we expect from you
- 2+ years of experience in the position of breakfast chef or senior chef de partie (preferably in the hospitality industry)
- In-depth knowledge of the concept of a Swedish table
- Knowledge of culinary trends and innovative vision
- Ability to lead a team and effective communication
- Experience in managing operational and financial processes (menu prices, calculations, budgeting)
- Knowledge of international food safety and hygiene standards (especially HACCP)
What we offer
- Providing employee meals and accommodation
- Dynamic and diverse work environment in a development-oriented team
- Opportunities for professional growth
- High-standard kitchen and technical resources
- Additional discounts on hotels and catering facilities within the company
Interested individuals, please send your resume to and specify the position title in the subject field.
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