招聘行政总厨 Executive Chef_武汉万达瑞华酒店Wanda Reign Wuhan招聘信息-最佳东方

- Assists the Culinary Director in maintaining equipment in good condition at all times, to maximize operating life. 协助餐饮总监维持厨房所有设备的保养和维修，提高设备的使用寿命。
- Maintains a logbook during the Culinary Director's day off of all daily reports and complaints.

在餐饮总监休息的时候填写日志表，处理各种报告和投诉。
- Ensures that all kitchen personnel follow and understand their job description.

确保厨房所有员工遵守自己的工作守则。
- Keeps and reports any incident, problems and complaints to the Culinary Director.

将所有报告，意外事故和投诉及时上报给餐饮总监。Assists the Culinary Director in the administration of weekly duty schedules and controlling vacation leave

协助餐饮总监管理员工每星期的排班和监督员工休假情况。
- Oversees and / or conducts training for staff as well as implementation of regular training programs

管理员工的培训计划和实施情况。
- Recommends to the Culinary Director in the selection to, transfer, promotion or the dismissal of staff.

协助餐饮总监处理好员工的跳动，提升和解雇问题。
- Appraises staff on their work performance annually designated by the Culinary Director.

如受到餐饮总监指派做好员工每年的评估。
- Delegates specific responsibilities and authority to subordinates 对下属负起专责。
- Maintains and enhances staff grooming and personal hygiene

监督和提高员工的仪容仪表和个人卫生。
- Works closely with Outlet Chef de Cuisine and junior cooks.

与各部门厨师长和厨师密切合作。
- Ensures that kitchen and stewarding staff levels are scheduled according to business volume

确保厨房和洗碗部员工排班符合酒店生意状况。
- Working with the Executive Chef in encouraging and constantly keeping up staff moral

奖励和保持员工的良好道德规范。
- Overseeing output of food quality in all kitchen outlets 监督各厨房出品的食品质量。
- Assists the Culinary Director and participating in regular communication meetings and briefing of Kitchen Personal.

协助餐饮总监参加各种部门沟通会议和厨房例会。
- Responsible for staff briefings and training, prior to the implementation of new menus.

在新菜单刚刚实施的阶段帮助员工进行培训和讲解。
- Identifies training needs of kitchen subordinates 对低级别的员工进行培训。
- Checking and touring all kitchen subsections.
对厨房所有区域进行检查Assists the Executive Chef to keep food cost within the assigned budget to ensure profitability

在确保收益的情况下协助餐饮总监控制食品成本达到预算目标。
- Prevents wastage of surplus stock without undue sacrifice on food quality

尽量避免不必要的浪费和过量存货，不利于保证食品质量。
- Assisting and overseeing Outlet Chef de Cuisine to make accurate recipe cards

协助和监督各住房厨师长制作菜谱和菜品用量。
- Ensures they the hotel cost control policies and procedures are followed

确保遵守酒店规定的成本控制规范和原则。
- Conducts market surveys                                                                                               指挥市场调研。
- Checks food cost on a daily basis.                                                                                                   每天检查食品成本。
- Checks details of each outlet requisitions                                                                                          检查各厨房每日订货量
- Oversees and spot checks food deliveries                                                                                            监管和抽查食品到货情况。
- Controls effective storage and stock level                                                                                                    管理实际存货量和存货等级
- Contributes to overall profits, through prevention of wastage and maximizing use of raw materials

以避免浪费和最大量使用原材料的情况下提高酒店收益。Assists the Culinary Director to ensure the hotel’s high standards are maintained and improved continually.

协助餐饮总监确保酒店高标准的服务和不断提高酒店形象。
- Attends all training sessions and courses, briefings and meetings as required;

参加必要的培训课程，例会和会议。
- Looking continuously for ways to improve the quality, service meeting or surpassing the standards for performance required 不断寻找方法提高酒店质量，树立良好的酒店形象。
- Actively supporting the work and decisions of all teams and committees;

鼓励员工之间积极合作。
- Making a significant and continuous effort to increase your professional knowledge, to improve your Job Skills, and to achieve the goals and objectives set by the Executive Chef.

不断努力提高自己的专业技能，努力实现制定的计划和目标。
- Actively supporting the hotel’s team culture, and to help achieve the hotel’s vision, values and goals; 积极鼓励酒店文化建设，帮助酒点达到良好的形象，等级和目标。
- Showing a positive, energetic and caring attitude at all times towards guests and staff.

像客人和员工展示积极，充满活力和热情的形象。
- Enforces fire safety policy. 遵守酒店消防安全标准。
- Tools and equipment are handled and maintained properly.

厨房的器具和设备随时保持正常运转。

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