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天津万丽泰达酒店及会议中心

职位:西厨房主管Chef De Partie
  • 职位性质:全职
  • 工作地区:天津市
  • 招聘人数:1人
  • 学  历:高中
  • 工作经验:5年以上
  • 所 在 地:不限
  • 户 籍 地:不限
  • 提供食宿:提供食宿
  • 年龄要求:不限
  • 计算机能力:精通
  • 语言要求:英语(良好)中国普通话(精通)
  • 性别要求:不限
  • 婚姻状况:不限
  • 国际联号工作经历:优先
  • 薪资待遇:面议
  • 职位有效期2017-12-15至2018-03-15
职位描述

Must be completely responsible for the smooth and efficient operation of the area assigned to as per the following duties.

 

General Duties

  1. Prepares food for guests and associates efficiently, economically, and hygienically as per the standard recipes following the standards and procedures

  2. Hands on supervision of work operations

  3. Assist the Sous Chef in the day-to-day operation of the kitchen and to help maintain a high Standard of food preparation and presentation.

  4. Support the Sous Chef in the overall smooth operation of the kitchen ensuring prompt service at all times.

  5. Works in all areas of food preparation as and when directed

  6. Assists with Buffets decoration items and show pieces

  7. Develops recipe cards and products.

  8. Participates in development of dishes for menu designs

  9. Comply with all hotel and corporate guidelines

  10. Abide by the code of conduct

  11. Abide by the employee handbook

  12. Abide by both the hotel and policies and procedures

  13. 13 using FC ordering system

  14. 14 obey Hotel receiving program

     

    Hygiene & Safety

  1. Ensures hygiene, cleanliness and tidiness in all areas of the kitchen, storage areas, cool rooms, Freezers.

  2. Ensures safe and correct use of the equipment, tools and machinery.

  3. Responsible for the hygiene, sanitation, tidiness of the working and Storage areas

  4. Ensures that the standards of uniform grooming and personal hygiene are maintained

  5. Maintain a safe and a secure working environment

  6. Initiate action to correct a hazardous situation and notify supervises/managers of potential danger

  7. Adhere to the hotel’s security and emergency policies and procedures.

  8. Be familiar with property safety, current first aid and fire emergency

           procedures

 

Purchasing & Stock Control

  1. Participates in making food requisitions and daily market lists

  2. Orders food from stores

  3. Monitor and control the quality and quantity of Food Stock.

  4. Implement & Monitor purchasing procedures

  5. Implement & Monitor stock control procedures.

 

Training

  1. Participates in the training and development of associates.

  2. Trains and develops associates using the guidelines of TSW and MFT

  3. Takes part in all scheduled training at his/her level

  4. Instruct staff, provide one on one instruction to staff members as and when required

 

Communication and SGSS

  1. Coordinate operations between other departments/units

  2. Demonstrate and Maintain at all times a professional behavior and positive attitude

  3. Motivate and encourage associates to practice use of SGSS at all times.

  4. Interact with department and hotel associates in a professional and positive manner to foster good rapport, promote team spirit and ensure effective two-way communication

  5. Maintain and implement and supervise effective interpersonal relationships and skill

  6. Deal effectively with guests and associates from a variety of cultures

  7. Work together effectively and efficiently as part of a team

     

Computing

  1. Access and use Food & Beverage computer programs

  2. Access and use word processing computer packages

     

     

  1. 为客人和员工高效率的提供食物,做到物美价廉, 制作并且要符合食品卫生

  2. 厨房的正常运作。

  3. 协助厨师长管理厨房的正常运作,保证食品的高质量

  4. 在厨房运作方面支持厨师长工作,保证提供高效率的服务。

  5. 管理并参与本部门的制作工作

  6. 发展食谱卡和产品

  7. 参与菜单的制作发展

  8. 遵守酒店和公司的所有工作指南

  9. 遵守的管理制  

  10. 遵守员工手册。 

  11. 遵守酒店和规

  12.  使用fc订货系统系统

  13. 遵守酒店收货程序

    卫生和安全

  1.  保证工作区域和存储区域的卫生、干净整洁。

  2. 保证安全和正确的使用设备、工具和机器。

  3. 负责 工作区域和存储区域的卫生、防疫、整洁。

  4. 保持仪容仪表和个人卫生。

  5. 保持安全和可靠的工作环境。

  6. 采取行动排出危险、向上级或经理报告危险隐患。

  7. 坚持酒店安全制度、紧急情况处理规定和程序。

  8. 熟悉对财产安全、紧急救护和火警等处理程序。

     

    采购 / 存货

  1. 参与制定食品需求和当天市场采购单。

  2. 制定提货单。

  3. 监督和控制存货的质量和数量。

  4. 监督采购程序的执行。

  5. 监督存货控制程序的执行。

     

  1. 参与员工的培训和发展。

  2. 使用TSW / MFT 对员工进行培训和发展。

  3. 参加所有相应级别的培训。

  4. 在需要时对员工进行面对面的个别指导。

     

    沟通和客人满意标准

  1. 以和谐的关系与各部门进行沟通。

  2. 随时表现出积极的职业态度和行为。

  3. 激励和鼓励员工运用客人满意标准为客人服务。

  4. 以职业的、肯定的方式与部门和酒店员工交往,以培养和谐的关系,处境团队精神和确保有效的双向沟通。

  5. 维持和实施有效的人际交流技巧。

  6. 与具有不同文化背景的客人和同事有效沟通。

  7. 在团队内有效工作。

 

  1. 掌握并使用餐饮电脑系统。

  2. 掌握并使用字处理电脑软件。

Job Knowledge / Skill:

Must

·               Have a good knowledge of Western cuisine to carry out the duties and responsibilities for the position in an efficient and productive manner

·               Be able to supervise and manage a shift

·               Be able to supervise subordinate associates.

·               Be willing and able to train and motivate staff 

·               Must possess the necessary skills to be able to work hands on, and provide on the job training to associates to meet the set standards

 

Education:

Successful completion of High School or Technical School preferred

 

Experience:

At least has 4 years kitchen experience in 5 star Hotel at supervisor level

 

Additional Skill required:

Leadership and training skills       

Basic English communications skills

Good Health, Creative, Positive attitude to work and a willingness to learn

 

专业知识技能:

必须

·               具备有与本职位相配的西餐烹饪知识,高效率,高质量完成本职工作

·                

·               能够指导和管理小组工作。

·               能够领导自己的员工。

·               能够培训和激励员工。

·               能够完善有必要的工作技巧,提供工作方面知识培训,并帮助员工达到标准。

 

教育:

高中或烹饪学校毕业

 

经验:

至少有四年五星级酒店厨房管理的工作经验

 

其它技能要求:

领导才能和培训技巧

基础英语和沟通技巧

良好的身体状况和创造性