Ba’ra Hotel opens vacancies for sous chefs of Italian, French and Brazilian food – Tourism in focus – All of tourism in Brazil and the world

Besides being a luxurious and imposing hotel, the Ba’ra Hotel promises to become an important gastronomic point for the city, with two refined restaurants: a trattoria with regional influences and the gastrobar on the roof, offering the best of contemporary cuisine.

The hotel, which will open in October this year in João Pessoa, is the result of the idealization and investment of the player Hulk, Construtora Massai, Hofmann Station and Florense.

As the opening approaches, Ba’ra continues to build her team of employees and opens vacancies for sous chefs. In total there are three vacancies for specialists in French, Italian and Brazilian cuisine. Check job requirements and information:

Sous chef specialized in French cuisine
Technical profile: Sous chef specialized in French cuisine, knowledge of Italian and Brazilian cuisine is an advantage; Higher education in gastronomy; proven culinary experience: French with expertise in à la carte restaurants; focus on management, training and development of people, ability, interest and responsibility for the area’s financial performance; ensure food safety compliance standards.

Requirements: Plan, manage and coordinate activities, define guidelines and work routines, supervise, prioritize, allocate tasks and resolve the relevant operational events; prepare restaurant menus based on their respective gastronomic concepts; develop new recipes and services in line with new trends and strive to strengthen our brand and image in the market; making technical sheets (quantity, preparation method, ingredients), checking, managing stock and consumption and monitoring stocks; supervise the preparation of dishes, to ensure quality and presentation standards, ensure customer satisfaction, ensure continuous improvement actions based on customer experiences; coordinating the team under his/her responsibility, selecting, training, evaluating performance and boosting the level of employee engagement.
Skills: Communicative, leader, proactive and good at organizing and planning.

Sous chef specialized in Italian cuisine
Technical profile: Sous chef specialized in Italian cuisine, knowledge of French and Brazilian cuisine is an advantage; Higher education in gastronomy; proven culinary experience: Italian with expertise in à la carte restaurants; focus on management, training and development of people, ability, interest and responsibility for the area’s financial performance; ensure food safety compliance standards.

Requirements: Plan, manage and coordinate activities, define guidelines and work routines, supervise, prioritize, allocate tasks and resolve the relevant operational events; prepare restaurant menus based on their respective gastronomic concepts; develop new recipes and services in line with new trends and strive to strengthen our brand and image in the market; making technical sheets (quantity, preparation method, ingredients), checking, managing stock and consumption and monitoring stocks; supervise the preparation of dishes, to ensure quality and presentation standards, ensure customer satisfaction, ensure continuous improvement actions based on customer experiences; coordinating the team under his/her responsibility, selecting, training, evaluating performance and boosting the level of employee engagement.
Skills: Communicative, leader, proactive and good at organizing and planning.

Sous chef specialized in Brazilian cuisine
Technical Profile: Sous Chef specialized in Brazilian cuisine, if you have knowledge of Italian and French cuisine, it will make a difference; Higher education in gastronomy; proven experience in the kitchen: Brazilian with expertise in à la carte restaurants; focus on management, training and development of people, ability, interest and responsibility for the area’s financial performance; ensure food safety compliance standards.

Requirements: Plan, manage and coordinate activities, define guidelines and work routines, supervise, prioritize, allocate tasks and resolve the relevant operational events; prepare restaurant menus based on their respective gastronomic concepts; develop new recipes and services in line with new trends and strive to strengthen our brand and image in the market; making technical sheets (quantity, preparation method, ingredients), checking, managing stock and consumption and monitoring stocks; supervise the preparation of dishes, to ensure quality and presentation standards, ensure customer satisfaction, ensure continuous improvement actions based on customer experiences; coordinating the team under his/her responsibility, selecting, training, evaluating performance and boosting the level of employee engagement.
Skills: Communicative, leader, proactive and good at organizing and planning.

For all messages: Together with the head chef, the sous-chef will be responsible for managing the activities of the department, creating and coordinating the execution of recipes and dishes, guaranteeing high-quality cuisine with quality and hygiene, contributing to the brand image and increasing everyone’s profitability. services of the company.

For all positions, it is essential to be available to live and work in João Pessoa on a 6×1 scale from 07/11/2022.

CVs for vacancies at Ba’ra Hotel should be sent to the email careers@barahotel.com.br in the subject of the desired vacancy.

Vivaas Consultancy & Communication

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