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    职位:行政副总厨 Executive Sous Chef(已停止招聘)

  • 职位性质:全职
  • 工作地区:陕西省西安市
  • 招聘人数:1人
  • 学  历:本科
  • 工作经验:5年以上
  • 所 在 地:不限
  • 户 籍 地:不限
  • 提供食宿:不限
  • 年龄要求:不限
  • 计算机能力:不限
  • 语言要求:英语(流利)
  • 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2017-10-30至2017-11-29

    岗位职责/职位描述

    Administration

    行政

    §  Assists with the development, maintenance and update 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.

    协助发展,维持及更新部门营运编制,反映出组织内的政策与程序,工作流程及表现标准。确保编制的回顾以反映出准确的变更。

    §  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.

    负责准备餐饮的年度计划,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 and 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,协助准备和定期更新餐饮部预算,确保达到目标和有效地控制。

    §  Ensures that all Kitchen forms and reports are forwarded in time to the Corporate/ Divisional Food and Beverage Departments.

    确保厨房所有表格及报告准时上交到行政部门。

    §  Ensures accurate maintenance of recipes, conversion recipes, yield tables and product specifications.

    确保烹饪配方的正确管理,变化,制作表格及生产说明书。

     

    Operational

    营运

    §  Ensures that all Outlets Kitchens and Banquet Kitchens are managed efficiently according to established concept statements and brand standards.

    确保所有厨房和宴会出访有效地管理,与经营概念及品牌比标准一致。

    §  Monitors service and Food and Beverage products qualities in all outlets and banquets.

    监控餐饮产品及服务在所有厨房和宴会的质量。

    §  Works with all Chef de Cuisine, Outlet Managers and Banquet Service Manager to take corrective action when necessary to ensure Concept Statement and Standards of Operation are maintained to agreed standards.

    与厨师长,餐厅经理,宴会服务经理工作,当必要时作出正确的行动,确保经营概念和营运标准得到维护。

    §  Establishes and implements performance standards for the Commissary Kitchen and closely works with the Materials Manager to establish and maintain a streamlined and efficient operation of the Commissary Kitchen.

    为中央厨房建立工作执行标准,与物料部经理紧密工作,建立及维持中央厨房流程有效的营运。

    §  Establishes, implements and controls performance for the Stewarding Operation in Kitchens, Restaurants and Bars so as to achieve the highest possible hygiene standards, minimise Operating Equipment Breakage and streamlined and efficient resources and equipment flows.

    在厨房,餐厅和酒吧建立,执行及表现控制管事营运,以尽可能地达到卫生标准,降低运营中设备的最少破损,使资源和设备能合理使用。

    §  Conducts frequent and thorough inspections together with the EAM – Food and Beverage.

    经常与餐饮行政经理进行督导。

    §  Frequently verifies that only fresh products are used in Food and Beverage preparation.

    经常核实餐饮准备中的必备的新鲜食物。

    §  Frequently tastes Food and Beverage in all outlets and is demanding and critical when it comes to Food and Beverage quality.

    经常到各厨房及餐厅进行食物和饮料品尝测试,并严格要求达到质量标准。

    §  Works closely with the Assistant Director of Food and Beverage and supports all Food and Beverage marketing and up-selling activities.

    与餐饮部副总监合作,支持餐饮部所有的市场营销及促销活动。

    §  Ensures services provided by the department are always available and are always carried out to defined Standard with the utmost efficiency, consistency and courtesy as detailed in the Department Operations Manual.

    确保服务总能提供并有效,持之以恒地体现标准及谦恭地在部门人员中体现细节。

     

    Guest Service

    客人服务

    §  Spends time in the Outlets (during peak periods) to ensure that the outlet kitchens are managed well by the respective Outlet kitchen team and meeting the brand standards and guest expectations.

    花时间到各厨房(就餐高峰期)巡视,确保各厨房在厨师长的管理下能良好运转,符合品牌标准及达到客人的要求。

    §  Is demanding and critical when it comes to food qualities and service standards.

    对食物质量及服务标准要有严格的要求。

     

    Marketing

    市场营销

    §  Continuously seeks ways to assist the Outlet management to maximise their revenues and profits through Food and Beverage products.

    通过餐饮产品,不断寻找与餐厅经理增加最大收入和利润的方法。

    §  Monitors and analyses the activities and trends of competitive restaurants, bars and other hotel’s banqueting departments.

    监控和分析竞争对手中的餐厅,就把及其他酒店宴会的活动。

    §  Participates with the preparation of a yearly marketing plan for each outlet, which is the basis of the Food and Beverage Annual Marketing Plan.

    参于准备每个厨房年度市场营销,这根据餐饮年度市场营销计划。

    §  Ensures that all Outlet Management Teams and Catering Department are fully aware of market needs and trends and that their products meet these requirements.

    确保所有厨房经理队伍及餐饮部门对市场需求和趋势有完整的认识,即他们提供的产品可以满足市场需要。

     

    Payroll & Productivity Management

    薪资及生产管理

    §  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。 这将依据一个灵活的员工基数(全职员工和临时工)、多技能及多任务的原则。

    §  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“超系统工作”(当适当的时候)和流畅的工作程序,回顾及不断寻找提高员工生产力的方法。

     

    People Management

    人员管理

    §  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.

    专注发展各层生产力,以及需要谨慎地管理食物和工资成本,使其控制在可接受的方针内,并确保执行能最佳地展开及有效地使用各设备。

    §  Ensures new technology & equipment are embraced, improving productivity whilst taking work out of the system.

    确保新科技及新设备的运用,在提高生产力的同时能超系统工作。

    §  Recruits, selects, motivates and develops a Kitchen team to work following the operational, financial, administrative philosophies and ensuring employees are multi skilled and perform multi tasks.

    招聘,甄选,激励及发展厨房队伍在工作中按照营运部门,财务部,行政体现工作,确保员工具有多技能及进行多任务。

    §  Through hands-on management, supervises closely all Chefs and Outlet Managers in the performance of their duties in accordance with Policies & Procedures and applicable laws.

    通过实际管理,紧密监督,使员工表现与政策,工作程序及法律保持一致性。

    §  Delegates appropriately duties and responsibilities to equipped and resourceful employees, nurturing and developing them whilst ensuring standards of operation and safety are maintained.

    授予合适的职责及任务以整理及丰富人力资源,培育和发展员工,同时确保营运标准及保持工作安全。

    §  Instils and supports the Training initiative and philosophies of the company and works closely with the Training Manager in 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。

    §  Ensuring that all Managers and Team Leaders take an active role in the training and development of employees.

    确保所有经理及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.

    发展及协助针对提高技能和知识的培训活动。

    §  Ensures employees have a complete understanding of Rules & Regulations, and that behaviour complies

    确保员工完全理解酒店的规章制度并遵照执行

    §  Monitors employee morale and provides mechanism for performance feedback and development.

    监控员工的道德,提供表现回馈与发展方法。

    §  Conducts annual Performance Development, providing honest and appropriate feedback.

    引导年度表现发展,提供真实及合理的回馈。

    §  Effectively communicates guiding principles and core values to all levels of employees.

    有效地和全部员工就原则及核心价值进行沟通。

    §  Ensures all employees maintain an up-to-date awareness of hotel product knowledge, current promotion, policy changes and appropriate internal communication.

    确保所有员工保持更新酒店产品知识,最新促销,政策变更及合理地内部沟通。

      

    General

    总则

    §  In the absence of the Executive Chef, represents Kitchen on the Hotel Executive Committee, ensures the efficient and smooth operation of the Kitchen Department providing services and support to other Divisions as required.

    当行政总处不在时,在行政委员会代表厨房部门,确保厨房部门有效并顺利地应允,为其他部门提供服务及支持。

    §  Attends and contributes to all Meetings as required.

    参加所有要求出席的会议。

    §  Ensures all employees provide courteous and professional service at all times.

    确保所有员工时刻表现出有礼貌及专业服务。

    §  Handles guest and employee enquiries in a courteous and efficient manner, reporting complaints or problems if no immediate solution can be found.

    礼貌有效地处理客人及员工的要求,当投诉及问题不能立即找到解决方法时应上报。

    §  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.

    清楚员工及行业关系中的法律法规,熟悉并严格遵守员工手册中的规章制度,及酒店关于防火、卫生、健康和安全方面的制度。

    §  Is actively involved in the welfare, safety, development and well-being of employees providing advice, counselling and truthful, diplomatic feedback.

    参与福利,安全及人员发展,给员工提出良好的意见,忠告,真实及成熟的回馈。

    §  Ensures high standards of personal presentation & grooming.

    保持高标准的个人形象和仪容仪表。

    §  Maintains positive guest and colleague interactions with good working relationships.

    与客人和同事保持基于良好工作关系的接触。

    §  Exercises responsible management and behaviour at all times and positively representing the Hotel Management Team and Hyatt International.

    始终保持负责任的管理及个人行为,维护酒店及凯悦国际的形象。

    §  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、行业和公司的指引,回应需求、改变,执行任何合理的任务及额外职。

    §  Works together with the Food and Beverage team, encourage creativity, supporting marketing and up-selling activities.

    与餐饮部合作,鼓励创新,支持市场营销及促销活动。

    §  Establishes and implements performance standards for the Commissary Kitchen and closely work with the Materials Manager to establish and maintain a streamlined and efficient operation of the Commissary Kitchen.

    为中央厨房建立工作执行标准,与物料部经理紧密工作,建立及维持中央厨房流程有效的营运。

    §  Encourages the Assistant Director of Food and Beverage to be creative and supports his/ her marketing and up-selling activities.

    与餐饮部副总监合作,鼓励创新,支持他/她的市场营销及促销活动。


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