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Responsibilities 工作职责
1.Select, train, evaluate, lead, motivate, coach, and discipline all employees in the Kitchen’s food production area to ensure that established cultural and core standards are met.
2.Assist in the planning and development of recipes, and ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration.
3.Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control.
4.Ensure that sanitation standards as set forth by Four Seasons, local, state, and federal regulations are in compliance as well as the cleanliness and organization of the kitchen.
5.Maintain control systems which will assure quality and portion consistency, monitor food shipments to ensure they meet established purchasing specifications as well and foster an awareness of the importance of food preparation and quality.
6.Communicate with employees and managers to ensure operational needs are met as well as attend regular operational meetings to ensure effective coordination and cooperation between departments.
7.Comply with Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct as set forth in EmPact.
8.Work harmoniously and professionally with co-workers and supervisors.
1. 筛选,培训,评估,领导,激励,指导员工餐厅所有员工并保证遵守与遵循四季文化及核心标准
2.协助菜谱的策划和开发,确保食物在准备及出品过程中始终保持一致水平。
3.通过有效的调度、预算、采购决策和库存控制来控制人工和运营成本。
4.确保卫生标准符合四季酒店及当地政府厨房清洁和组织的标准。
5.维护控制系统,保证质量和部分一致性,监控食品的运输,确保他们符合既定的采购规范,培养对食品准备和质量的重要性的认识。
6.与员工和经理沟通,确保业务需求得到满足,并参加定期的业务会议,确保各部门之间有效的协调与合作。
7.遵守四季酒店员工手册中各项工作规定及标准
8.同员工和谐专业工作。
Preferred Qualificationand Skills 岗位职责1.College degree preferably specializingin hotel/restaurant management or culinary arts, or equivalent experience is required.
2.Three to five years previous experience in a culinary/food & beverage line position, or one to two years in a supervisory or assistant manager position.
3.Requires a working knowledge of division operations as well as Four Seasons cultural and core standards, policies, and standard operating procedures. Working knowledge is generally learned on-the-job.
4.Requires ability to operate computer equipment and other food & beverage computer systems.
5.Requires the ability to operate and utilize culinary production equipment and tools.
6.Requires reading, writing and oral proficiency in the English language.1.大专以上或酒店管理,烹饪技术或其他同等学历
2.3到5年厨房或餐饮一线工作经验,或1到2年主管经理职位经验
3.需要对部门业务和四季酒店的文化和核心标准、政策和标准操作程序有一定的了解
4.可以熟练操作电脑及其他餐饮系统
5.有操作厨房产品及设备工具的能力
6.具备一定的英文沟通能力
天津四季酒店Four Seasons Hotel Tianjin 天津四季酒店,傲立于天津最繁华的城市中心,与天津国际金融中心及700,000平方米的综合发展区域完美融合。酒店及公寓高45层,包含259间豪华客房,143套公寓,风格各异的餐厅和酒吧。Rising above the heart of the central business district and surrounded by architectural reminders of the city’s fascinating east-meets-west history, Four Seasons Hotel Tianjin brings a world-class experience to this international port city – the gateway to North China. With cosmopolitan flair and inimitable style, Four Seasons Hotel Tianjin confidently delivers the perfect Four Seasons experience, from spectacular dining in one of our flagship restaurants to restorative treatments in our world-class spa