招聘厨师长 - 咖啡厅厨房_长春凯悦酒店招聘信息-最佳东方

Operational

营运管理

Buys locally available fresh products whenever possible and has limited menus which are changed frequently to ensure the guest is always offered a variety of food items.
无论何时尽可能地购买当地新鲜产品，通过有限的菜单的频繁更换，确保总能为客人提供花样繁多的菜肴。
Together with the Outlet Manager, plans or participates in planning menus and utilisation of food surpluses and leftovers, taking into account probable number of guests, market conditions, and popularity of various dishes and frequency of menu.
考虑到客人人数，市场环境及菜式的受欢迎程度和菜单使用率，与餐厅经理一起计划或参与菜单设计和利用库存和现有食物。
Reviews menus, analyses recipes, determines food, labour, overhead costs and assigns prices to menu items.
回顾菜单，分析烹饪配方，确定选材，进行人员分配，计算管理费用的成本及菜式定价。
Directs food apportionment policy to control costs.
指导食物配置来控制成本。
Introduces and tests the market with new products which are market-orientated in terms of price and product.
根据市场导向的价格及产品，引进及尝试市场中出现的新产品。

Food Preparation and Production

食物准备及生产

Serves fresh food to guests which is prepared a la minute, is consistent in good quality, and reflects the style of the outlet concept.
为客人提供新鲜食物，即使是最后一分钟准备，都要持续保证食物的高品质，充分体现餐厅风格及经营理念。
Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production.
监督烹饪及员工工作，协调他们的工作任务，确保经济省时的出品。
Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner.
观察食物准备及烹饪的方法，食物的尺寸规格，以及食物的装饰，确保食物按照所规定的标准去准备。
Tests cooked foods before plate-up and being served to the guest.
在食物上碟前和服务客人过程中，检验被服务给客人的食物。
Estimates food consumption and purchases or requisitions of foodstuffs and kitchen supplies.
对食物的消费，采购，食物原材料及供应进行评估。
Devises special/ innovative dishes and develops recipes.
设计特殊的菜肴器皿，发展创新的烹饪处方。
Establishes and enforces nutrition and sanitation standards for restaurant.
建立及加强食品营养及餐厅的卫生环境。

Administration

行政

Assists with the development and maintenance of a detailed Department Operations Manual that reflects Policies & Procedures, work processes and standards of performance within the Division. Ensures annual review to accurately reflect any changes.
协助反映部门政策、程序，工作流程和绩效标准的营运指南的更新、维护和发展，确保年度回顾能准确地反映任何变化。
Assists with the preparation of the annual Food and Beverage Business Plan, ensuring Divisional Objectives fully address business objectives of the Hotel and needs of employees.
协助准备餐饮年度计划，确保部门目标能完全与酒店目标一致，并满足员工需要。
Assists with the preparation and regular update of the Food & Beverage Departmental Budget, in close cooperation with the Executive Chef, ensuring targets are met and costs are effectively controlled.
与行政总厨紧密合作，协助准备定期更新餐饮预算，确保达到预期目标及有效控制成本。

Payroll & Productivity Management

薪资和生产力管理

Exercises efficient Payroll Management/ Resources allocation through the establishment of a flexible workforce throughout the Division. This will be based on the principles of a flexible employee base (Full Time & Part Time employees), multi-skilling and multi-tasking.
通过在整个部门内建立灵活的员工编制，实施高效的薪资管理/资源分配。这基于一个灵活的员工编制基数（全职员工和临时工）、多技能及多任务的原则而定。
Directs subordinates to ensure productivity meets standards given in accordance with Hyatt Design Standards & Criteria and the Hyatt International Food and Beverage Operations Manual requirements.
指导下属以确保生产力管理能达到凯悦国际的餐饮部营运手册的要求。
Focuses attention on improving productivity levels and the need to prudently manage utility/ payroll costs within acceptable guidelines, ensuring optimum deployment and energy efficiency of all equipment.
专注改进生产力水平及在可接受的指引下谨慎管理薪资，确保所有设备资源的优化组合和高效利用。
Ensures new technology & equipment are embraced, improving productivity whilst taking work out of the system.
确保员工熟练掌握新技术和新设备，来提高员工的生产力。
Reviews and constantly seeks productivity level improvements of all employees through the process of “taking work out of the system” (when appropriate) and through streamlining of work process.
通过“灵活处理工作”（适当情况下）和简化工作流程，来回顾和不断探索所有员工的生产力水平改善。

People Management

人员管理

Recruits, selects, motivates and develops Outlet Chefs to work following the operational, financial, administrative philosophies and willing to become multi skilled and perform multi tasks.
招聘，甄选、激励和发展厨师根据酒店运营的、财务的、行政的管理哲学工作，努力成长为掌握多样技能的复合型人才。
Through hands-on management, supervises closely all Outlet Chefs in the performance of their duties in accordance with Policies & Procedures and applicable laws.
通过层级管理，密切监督所有厨师职责范围内的表现必须和酒店政策和现行法律相匹配。
Delegates appropriately duties and responsibilities to equipped and resourceful employees, nurturing and developing them whilst ensuring standards of operation and safety are maintained.
适当授权给经验丰富的员工，培养和发展他们，同时保持和维护营运和安全的标准。
Instils and supports the Training initiatives and philosophies of the company and works closely with the Training Manager developing a team of active Departmental Trainers.
灌输培训主动的精神及公司管理理念，紧密与培训经理合作发展部门培训员。
Ensures that all Team Leaders take an active role in the training and development of employees.
确保所有领班在培训中有积极的态度和发展员工。
Develops and assists with training activities focused on improving skills and knowledge.
协助和展开提高员工技巧和知识的培训活动。
Ensures employees have a complete understanding of Rules & Regulations, and that behaviour complies.
确保员工充分理解并遵守酒店的政策。
Monitors employee morale and provides mechanism for performance feedback and development.
激励监督员工士气，提供表现反馈和发展的机制。
Conducts annual Performance Development, providing honest and appropriate feedback.
进行年度绩效考核，真实、适当的给予评估。
Effectively communicates guiding principles and core values to all levels of employees.
确保各层次员工有效沟通的准则和具备核心价值理念。

General

总则

Ensures services provided by the Department are always available and are always carried out to define Standard with the utmost efficiency, consistency and courtesy as detailed in the Department Operations Manual.
确保部门提供的服务总是按照部门运营指南所定义的标准执行的，高效，持续和礼貌，而且总是现实可行的。
Attends and contributes to all Meetings as required.
按时参加规定的会议，并提供建设性的建议。
Ensures all employees provide courteous and professional service at all times.
确保部门所有员工随时提供专业而礼貌的服务
Handles guest and employee enquiries in a courteous and efficient manner, reporting complaints or problems if no immediate solution can be found.
专业有效礼貌的处理客人和员工询问；对于尚未有即时的解决办法的投诉，必须及时汇报。
Is knowledgeable in statutory legislation in employee and industrial relations, understanding and strictly adhering to Rules & Regulations established in the Employee Handbook and the Hotel’s policies concerning fire, hygiene and health & safety.
通晓法定的劳工关系，清楚并严格执行酒店非常重视的消防卫生和安全方面的政策和员工手册中的规定。
Is actively involved in the welfare, safety, development and well-being of employees providing advice, counselling and truthful, diplomatic feedback.
积极地致力于员工的福利、安全和个人发展；为员工更好地提供建议、咨询和真诚成熟的反馈。
Ensures high standards of personal presentation & grooming.
展示高标准的、专业的个人仪容仪表。
Maintains positive guest and colleague interactions with good working relationships.
利用良好的工作关系与正面积极的客人和同事保持互动。
Exercises responsible management and behaviour at all times and positively representing the Hotel Management Team and Hyatt International.
保持任何时间训练有素，负责任地进行管理和表现自身行为举止，正面积极的展示酒店、管理团队及凯悦国际。
Responds to requests to undertake any reasonable tasks and secondary duties and to changes as dictated by the hotel, industry and company.
根据酒店、行业和公司的变化，回应并执行任何合理的任务及额外职责。

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