招聘行政副总厨 Executive Sous Chef_杭州康莱德酒店招聘信息-最佳东方

· 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。

· Seamless working with Recipes, Standards and Plating Guides.

严格按照菜谱、标准和摆盘标准。

· Maintenance of all HACCP aspects within the hotel operation.

在酒店运营之中保持HACCP各方面要求。

· Correct usage of all equipment, tools and machines.

正确操作所有的设备、器具和机器。

· 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标准与程序的提高和改善保持关注。

· Must participate actively in Daily Quality initiatives (Daily Chef Briefings, Monthly Team Meetings) in order to constantly improve the Culinary operation, meet targets and keep communication flowing.

必须积极主动参加每日质量会议（每日厨师晨会、团队会议），以保持厨房运营持续地提高，达到目标和保持顺畅地交流。

· Can be asked to work for off site events.

可以被要求进行外卖工作。

· Can be asked to complete tasks and jobs outside the kitchen areas.

可以被要求在厨房以外的地点完成工作。

· Can be utilised during inventories.

可以被要求进行盘存工作。

· All team members have to be knowledgeable about occupancy, events, forecast and achievements.

所有员工都应知道关于住宿率,宴会,预测计划和收益。

· Preperation of menus as per request, in timely fashion.

及时的按要求准备菜单。

· Working on new dishes for food tastings in combination of digital pictures.

新菜品的制作在品尝上要结合数码照片。

· Control of stations within the kitchen.

调节厨房内部的岗位。

· 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。

· 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。

· Willingness to learn and adapt to changes.

积极的学习和适当的改变。

· Having a open-minded approach to constructive feedback.

用虚心的态度去接受有建设性的意见。

· Purchase and control of produce.

采购和控制产品。

· 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。

· 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。

· Keeps 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. Reports to the Executive Chef on any problems to take appropriate actions.

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。向行政总厨汇报所有的问题并采取适当的行动。

· Follow up on any changes in new recipes or work methods pertaining to any new menus, daily specials, and promotional activities as per instructions given by the Executive Chef.

遵照行政总厨要求的任何新菜单的改动和对于新菜单、每日特供菜单、促销活动所采取的任何工作方法。

· Works closely with the Executive Chef on determining the quantity of food items and mise-en-place to be produced, bought or prepared for that day. With a view to exercise the maximum control on wastage and achieve optimum profitability.

紧密配合行政总厨对于当天食品数量的定购。最大限度的杜绝浪费已获得最佳的收益率。

· Checks all equipments belonging to his department and make sure that all are in good working order, and if necessary reports to the Chef for any faults and problems to be solved. Prepares the necessary work orders to the Engineering department.

检查所有归属于该部门的设备，确保所有设备正常运转，如果需要向行政总厨汇报所有问题。准备递送工程部门的维修单。

· Ensures that recipes and costing are established and updated.

确保菜谱和成本的存在和更新。

· 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。

· Attend monthly management meetings, operations meetings and hold daily briefings in the absence of the Executive Chef.

在行政总厨缺席的情况下出席每月管理者会议、运营部会议以及组织部门会议。

· Advise new menus and seasonal food concept changes with the help of the Executive Chef.

协助行政总厨厨师对新菜单提出建议和改变季节性食品的观念。

· Liaise with the Chef on daily basis to advise of any challenges and that the guest will experience no delays during the service period.

组织厨师日常基本的挑战，令客人感受无任何延误的服务。

· 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。

· Select team member that display qualities and attributes that reflect the department standards.

选择有良好表现和工作态度的员工作为部门标准。

· Manages the training function and ensures all team member 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。

· 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。

· 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。

· 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。

· Attends communication meetings and is responsible for ensuring all team member in his area receives this communication.

参加交流会议并负责确保所有的员工获得此交流信息以确保员工的高度满意。

· 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。

· Works very closely with the Chef 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。

· 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。

· To ensure that all team members have a complete understanding of and adhere to the Hotel’s Team member Rules and Regulations.

确保员工充分的理解并遵守员工手册内容。

· Carries out any other reasonable duties and responsibilities as assigned.

完成任何其他合理的职责和被指派的职责。

· The management reserves the right to change / extend this job description if necessary at any point of time during her / his employment.

如有必要，该部门有权更改或补充该职位描述。

灵感的归属. 不止于驻足.Never Just Stay. Stay Inspired. 杭州康莱德酒店位于钱江新城地标性建筑-来福士广场中心，是希尔顿集团旗下奢华品牌。由荷兰著名建筑公司 UN Studio打造的杭州康莱德酒店将为钱江新城注入快速发展的新鲜活力。Conveniently located inside Qian Jiang’s Raffles City Complex, Conrad Hangzhou is poised to be the newest luxury hotel in Hangzhou. Designed by renowned Dutch Architect ‘UN Studio’, the hotel is a true landmark building in Hangzhou’s fast growing Central Business District.酒店拥有306间房间，其中包含25间套房，房间内钱江新城的俊美以及西湖的柔情尽收眼底。除此之外，客人还可以在酒店4间不同特色的餐厅以及大堂吧中体验无与伦比的当地美食、精致的下午茶以及极具特色的日餐。室内游泳池以及奢华的水疗服务将为你带来一段令人难忘的身心放松之旅。Featuring 306 guest rooms, including 25 suites, the hotel will provide panoramic views over Hangzhou, Qian Jiang River and the famous Westlake. In addition, guests may enjoy local delicacies, an inspiring afternoon tea or refined Japanese dishes in one of the hotel’s four restaurants or bars. An indoor pool, health club and luxurious Spa will ensure an even more relaxing stay.在酒店的9楼以及10楼，有一系列世界级会议设施可用于公司活动、董事会会议、社交聚会和婚礼。这些设施包括800平方米的总会厅以及大小在50平方米到200平方米之间的8间辅助会议室。On levels 9 and 10, an array of world-class meeting facilities is available for corporate events, board meetings, social gatherings and weddings. These facilities include a 800sqm ballroom and eight ancillary meeting rooms varying between 50sqm to 200sqm in size.交通信息：Transportation:Railway Route Hangzhou Metro Line 4：Please get off the Jiang Jin Station through Exit-B1杭州地铁4号线：江锦路站B1出口Address:228 Xinye Road, Raffles City Hangzhou, Shangcheng District, Hangzhou 310016, PRC地址：浙江省杭州市上城区新业路228号来福士广场T2温馨提示：1.通过最佳东方投递简历后请耐心等待回复，无须邮件再次发送；2.通过发送简历到邮箱：Conradhangzhou_Recruitment@hilton.com