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成都百悦希尔顿逸林酒店LOGO

成都百悦希尔顿逸林酒店

    职位:Executive Chef 行政总厨

  • 职位性质:全职
  • 工作地区:四川省成都市
  • 招聘人数:1人
  • 学  历:不限
  • 工作经验:10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:不限
  • 语言要求:英语(熟练)
  • 国际联号工作经历:优先
  • 薪资待遇:1.8万-2.3万
  • 职位有效期:2020-06-15至2020-09-13

岗位职责/职位描述

1. All Restaurant Kitchens, including Pastry, Main Kitchen, Team Restaurant Kitchen, Chinese Kitchen, Executive Club Lounge kitchen, Stewarding, Occasionally off - Site Events .

所有餐厅厨房,包括饼房、主厨房、员工餐厅厨房、中餐厨房、行政酒廊厨房、管事部、外卖宴会。

2. Planning, Preparation and Implementation of High Quality Food & Beverage Products and Set-up’s in all Areas and Restaurants.

计划和准备执行高质量的食品和摆设在指定的餐厅。

3. Seamless working with Recipes, Standards and Plating Guides.

严格按照菜谱、标准和摆盘标准。

4. Maintenance of all HACCP aspects within the hotel operation.

在酒店运营之中保持HACCP各方面要求。

 5. Must focus on constant improvement of Training Manuals and SOP’s

必须对具有持续性的人员培训和SOP’s的提高和改善保持关注。

6. Control and manage OE to be within targeted loss and breakage boundaries and conduct inventory checks at least once a month.

管理及控制营运物品在规定的破损和丢失范围内,每个月进行至少一次盘点。

7.Close working relationship with the Stewarding Department to ensure high levels of cleanliness and low levels of lost and breakages.

与管事部紧密的工作关系确保高质量的清洁和最低程度的破损。

8.   Every guest request must be responded to complete satisfaction.

对于每位客人的要求要作出回应使客人满意。

9.   Willingness to learn and adapt to changes

积极的学习和适当的改变。

10. Purchase and control of produce.

采购和控制产品。

11. Reviews the roster prepared by section chefs in advance that reflect business and high productivity whilst yielding a high degree of guest satisfaction.

提前审阅部门厨师长安排的排班表,以提前反映出生意和高出品率同时很大程度影响客人的满意度。

12. Maintains discipline and proper work practices for himself and the team members assigned to him at all times. Also checks on personal hygiene, clean uniforms, sanitation and cleanliness of the workstations, sanitation of the work tools. Be aware of the dangers of contaminated food and the needs to proper checking and turnover of the mise-en-place in the refrigerators. 时刻保持自己和所管辖的员工的纪律性和适当的操作。并且检查个人卫生、整洁的工服、操作台的   整洁和卫生、清洁的器具。知道污染食品的危险和适当检查,彻底清理冰箱的需要。

13.  Ensures that recipes and costing are established and updated.

确保菜谱和成本的存在和更新。

14. Monitor food quality and quantity to ensure the most economical usage of ingredients.

监控食品的质量和数量是确保最大限度的节约原材料。

15. Advise new menus and seasonal food concept changes.

对新菜单提出建议和改变季节性食品的观念。


16. To co-ordinate the formulation of the Annual Marketing Plan to establish a list of marketing activities in line with the Annual Business Plan. This should be supported by appropriate Advertising and Promotion budgets from suppliers

在符合年度商务发展计划的前提下建立市场活动计划。此目标的实现需要通过适当的广告宣传和推广活动的预算范围来完成。

17.  Liaise with the Section Chefs on daily basis to advise on any challenges and ensure that the guest will experience no delays during the service period.

确保厨师在日常工作中及时反映挑战,令客人感受无任何延误的服务。

18. Check the quality of food prepared by team member to the required standard and make necessary adjustments.

检查员工准备的食品质量按需求标准和做出必要的调整。

19.  Monitors the overall food operation and ensures that food items are being prepared in a timely and correct manner.

监控整个食品操作并确保食品按时和正确地操作。

20. Responsible for overseeing the cleanliness, hygiene and maintenance of the kitchen and undertakes steps necessary to maintain the highest possible standards in this area.

负责察看清洁、卫生和厨房维护,并采取必须的步骤保持区域最高的标准。

21. Maintain at all times a professional and positive attitude towards his team members, and supervisors alike, and behave in accordance to the established hotel rules and team member handbook for him and team member under his supervision. To ensure smooth operation of the department.

时刻保持对于同事和主管等一个专业和积极的态度,依据酒店的规则和员工手册的要求行     为举止,确保部门的良好运营。

22. Coordinate, organize and participate in all production pertaining to the kitchen. Checks and follow-up on the mise-en-place of the ala carte menu and daily menus, seasonal specials. Maintains the standards of preset recipes, portion control and costing at all times.

协调、组织和参与和厨房有关的所有产品的制作,检查并依照零点菜单和每日菜单,季节特供菜单。时刻保持预先设置菜单的标准、份量和成本。

23. Manages the training function and ensures all team members are certified in their position before taking charge of an area of responsibility.

管理培训和确保所有员工在他上任他的岗位之前具有该岗位合格的资质。

24. Controls, monitors and is responsible for the optimum food cost to yield the maximum amount of outlet profit and maximum guest satisfaction.

控制、监控和负责获得最佳的成本控制以获得各部分的最佳收益和最佳客人满意度。

25. Works very closely with the Chefs and meets regularly to determine menu selections and specials that is both satisfying to guest and profitable to outlet.

与厨师紧密合作,常规会面决定菜单的选择,以同时让客人满意和获得各部分满意的收益。

26. At all times understand, practice and promote the teamwork approach to achieve missions, goals, and overall departmental standards.

时刻理解、实践和促进团队的工作方法,达到使命和目标和部门的总体标准。



Required Qualifications必要的资历要求:

1.  High School Diploma or equivalent. Cooking major preferred.

高中或相等的学历,最好是专业烹饪学校毕业。

2.  Up to date Sanitation Classes.

更新的卫生课程。

3.  Experience as Head of Kitchen in 4/5 Star category Hotel or individual restaurants with high standards.

管理厨房经验,四/五星级酒店的餐廳或级别很高的个体餐厅。

4.  Valid Health Certificate

有效健康证。

5.  Good command in English (verbal & written).

很好的英文掌握能力(口语和书写)。

6.  Working experience in similar capacity with international chain hotels.

具有在国际连锁酒店的相关经验。