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    职位:会议宴会厨师长Chef de Cuisine -Banquete

  • 职位性质:全职
  • 工作地区:陕西省西安市
  • 招聘人数:若干
  • 学  历:不限
  • 工作经验:2年以上
  • 所 在 地:陕西省 西安市
  • 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:不限
  • 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2017-10-20至2017-11-19

    岗位职责/职位描述

     

    §  Attends Event Confirmation meeting, disseminates information to Event Kitchen team and execute all culinary requirements.

    参加会议宴会确认会议,向会议宴会厨房团队传送信息,并执行所有烹饪要求。

    §  Plans and executes any Offsite Events as required

    按需要策划和执行外卖。

    §  Ensures that all company minimum brand standards are implemented.

    确保执行公司的最低品牌标准。

    §  Buys locally available fresh products wherever possible and has limited menus which are changed frequently to ensure the guest is always offered a variety of food items.

    尽量购买本地市场上的新鲜产品,不断变更部分菜单,确保客人始终有大量的食物可供选择。

    §  Plans or participates in planning menus and utilisation of food surpluses and leftovers, taking into account probable number of guests, market conditions, popularity of various dishes and frequency of menu.

    策划或参与菜单规划及剩余食物和剩菜的利用,同时考虑客人的大概数量、市场状况、各类菜式的受欢迎程度及点菜频率。

    §  Reviews menus, analyses recipes, determines food, labour, overhead costs and assigns prices to menu items.

    审查菜单,分析食谱,确定食物、劳务、管理成本,制定合理的菜单价格。

    §  Estimates food consumption and makes requisition for food and kitchen supplies.

    估算食物的用量,制定食物和厨房物资领料单。

    §  Be conversant with purchasing policies and procedures.

    了解采购政策及程序。

    §  Ensures Events Kitchen meets the minimum equipment specifications for in-house and offsite event operations.

    确保会议宴会厨房满足内部及外卖运营的最低设备规范。

    §  Directs food apportionment policy to control costs.

    指导食物分配政策,以控制成本。

    §  Observes methods of food preparation and cooking, sizes of portions, and garnishing of food to ensure food is prepared in the prescribed manner.

    观察食物准备及烹饪方式、份量、及食物装饰,确保按规定的方式准备食物。

    §  Tests cooked foods before plate-up and service.

    在装盘和端给客人之前先品尝已烹饪好的食物。

    §  Serves fresh food to the guests, which is prepared a la minute and is consistent in quality.

    向客人提供新鲜的食物,食物应是刚刚做好的,保持一贯的质量。

    §  Directs menu tastings and meets event organisers/guests to discuss and check satisfaction

    指导菜单品尝,满足会议宴会组织者/客人的要求,讨论并检查满意度。

    §  Meets and liaises with the Event Service Department before the event to go through the final details and special requests.  Maintains constant communication to ensure a smooth operation.

    在会议宴会开始之前,先联络会议宴会服务部,了解最终的详细情况及特殊要求。保持通讯,以确保顺利运行。

    §  Creates tailor made menus according to client’s requests.

    根据客户的要求定制菜单。

    §  In collaboration with Stewarding Department, establishes, controls and maintains the highest level of hygiene throughout the kitchen

    与餐务部共同建立、控制和维护整个厨房内的最高卫生级别。

    §  Plans and decides buffet set up according to Hyatt standards.  Checks buffet food set-up in advance of client’s arrival.

    根据凯悦标准策划和决定餐具柜的布局。在客户到达之前检查餐具柜内食物的摆放情况。

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