行政总厨
5千-6千
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发布于 2019-08-14
行政总厨
5千-6千
天津 | 5年以上 | 大专 | 招1人
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职位描述

 

MAJOR FUNCTION  主要功能  

To do whatever it takes to provide exceptional service for our customers and to strive for excellence to achieve customer satisfaction.

无论怎样做都是为了向顾客提供优质的服务,达到顾客的满意。

To adhere to the three steps of service to all our guests:

为顾客服务的三个步骤:

  1. A warm and sincere greeting. Use the guest name, if and when      possible

真诚而亲切的问候,尽可能的使用顾客的名字

  1. Anticipation and compliance with guest needs

预测并满足顾客的需要

  1. Fond farewell. Give them a warm good-bye and use their name, if and      when possible

            礼貌的道别,尽可能的使用顾客的名字和他们说再见。

GENERAL RESPONSIBILITIES   责任概要                                                                                                                                                                                                                                                    

The Executive Chef is responsible for the operations of all the kitchens and the delivery of the highest standard of food quality as per standards and procedures. Ensures that all food in the hotel, whether cooked or uncooked is consistent in terms of quality, taste and presentation as set by him. Ensures preparation of food produce superior meals within budget parameters, which will result in a profitable food operation. He plans meals, supervises and coordinates the work of chefs, cooks and other kitchen associates. He is also to be familiar with competitive operations with regards to pricing, quality and merchandising.He assists the Food and Beverage Director in the day-to-day F&B operations and represents him, as and when required, with all its responsibilities.

行政总厨的职责是负责所有厨房的运作,确保所有食品按照的高标准,高质量出品。饭店内食品,成品或半成品保持一贯质量、口味及外观。在预算范围内提供高质量食品并保证利润。计划出品并管理、协调主厨、厨师及其他厨房员工的工作。同时也要关注竞争对手的食品、价格及质量。协助餐饮总监的日常运作,在需要时,担当其职责。

SPECIFIC DUTIES  工作任务


 

He is responsible for the efficient and successful operation of the all kitchens.

He controls, checks and supervises the kitchen operations and works hands on as and when needed. He assumes the responsibility for training related functions of all his staff.

FOOD AND BEVERAGE DEPARTMENT

1.      Manage all Kitchen Operations

·        Oversee the operations in all kitchens

·        Organize special events and food promotions

·        Plan and cost menus

·        Develop and write standard recipes

·        Develop new dishes and products

·        Take steps to ensure that outstanding culinary technical skills are maintained

·        Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets and current trends and make appropriate adjustments to kitchen operations accordingly

2.     Maintain Hygienic Standards and Practices          

·        Maintain a hygienic kitchen

·        Clean the kitchen and equipment

·        Maintain personal hygiene

 

MANAGEMENT/ STRATEGIC PLANNING       

1.     Assist with the Planning and Implementation of Sales & Marketing Strategies.

·        Access sales and marketing data

·        Assist with the preparation of sales and marketing plans

·        Assist with the development of new products and services

·        Assist with the development of marketing strategies

·        Assist with the evaluation of sales and marketing activities

2.     Consider Economic/ Political/ Social Issues Relevant to the Department

·        Take into account external economic issues when planning and making decisions

·        Anticipate economic business level fluctuations

·        Monitor information and trends in the industry

·        Interpret economic data

·        Consider political and social influences on business

3.     Consider Tourism Issues Relevant to the Department    

·        Take into account tourism issues in planning and decision making

·        Analyse tourism data

·        Liaise with relevant parties

·        Identify major environmental and heritage issues

4.     Quality Management Systems

·        Monitor the implementation of quality management systems

FINANCE MANAGEMENT     

1.     Manage Financial Matters           

·        Assist with the management of department finances

·        Prepare and monitor accounts of the unit/ outlet

·        Prepare and manage unit/ outlet budgets

·        Monitor, analyse and report variations from the budget

·        Prepare unit/ outlet performance reports

·        Perform and interpret ratio analysis

·        Develop systems that measure the cost effectiveness of the department

·        Develop procedures that track, report on, and control the running costs of the department

 

 PURCHASING/ STOCK          

1.     Manage Purchasing & Stock Control       

·        In conjunction with the Purchasing Manager:

·        Develop and monitor the implementation of purchasing procedures

·        Develop purchasing specifications

·        Assess tenders for goods and services

·        Negotiate prices and terms of purchase

·        Prepare budgets for purchases

·        Establish economic order quantities

·        Develop stock control procedures

2.     Purchasing

·        Purchase stock/ inventory according to purchasing procedures and specifications

3.     Stock Control    

·        Handle and stock according to stock control procedures

 

HUMAN RESOURCES             

1.     Manage Work Operations           

·        Coordinate work operations within the department/ unit/ outlet

·        Develop performance standards for operations in the department/ unit/ outlet

·        Assess work operations between other departments/ units

·        Coordinate operations between other departments/ units

·        Monitor productivity of the unit

2.     Manage Industrial Relations       

·        Prevent and resolve grievances

·        Counsel staff and prevent work related problems

·        Resolve disputes

·        Discipline staff

3.     Staff Management         

·        Determine and plan for future staffing needs

·        Recruit staff

·        Prepare staff rosters

·        Facilitate multi skilling

·        Maintain up-to-date staff records

·        Customise position profiles for your area of responsibility using the Human Resources Management System

·        Manage staff training and development using the

·        Human Resources Management System

·        Hands on manager leading by example. Physically shows staff actual cooking

·        Assist with the planning and delivery of orientation programs

·        Implement staff performance appraisals

·        Carry out exit interviews

4.     Supervise Staff

·        Provide ongoing advice and support to under your supervision

·        Supervise staff performance

·        Implement appropriate management practices that provide staff motivation and communication

5.     Instruct Staff (One to One)         

·        Provide one to one instruction to staff members when required

GUEST SERVICE/ SALES         

1.     Manage Guest Service 

·        Manage the Delivery of high quality service to guests

·        Manage the development and implementation and guest service strategies

2.     Manage the Sales and Promotion of Products and Services         

·        Continually develop sales and promotional strategies for the Hotel’s products and services

3.     Guest Service/ Relations             

·        Deliver high quality service to guests

·        Ensure guest needs and reasonable requests are met

·        Seek opportunities to continually improve guest service

·        Abide by the Guest Satisfaction System

·        Establish and maintain effective guest relations

·        Demonstrate effective and appropriate interaction with guests with whilst maintaining a professional approach and image

·        Communicate with guests in a manner which promotes goodwill, trust and satisfaction

·        Take appropriate action to resolve guest complaints

4.     Sell and Promote Products and Services

·        Sell the hotel and products and services using-selling and suggestive selling techniques

·        Promote the hotel and products and services

·        Maintain a high level of product and service knowledge in order to explain and sell services and facilities to guests

 

COMPUTING             

1.     Human Resources Computer Programs

·        Access and use the Human Resources Management system

2.     Food & Beverage Computer Programs  

·        Access and use Food & Beverage computer programs

3.     Word Processing             

·        Access and use word processing computer packages

 

SAFETY/ CLEANING/ MAINTENANCE              

1.     Manage Safety/ Cleaning/ Maintenance

·        In conjunction with the Safety/ Security Manager manage the development and implementation of safety/ security policies and procedures for the department/ unit/ outlet

·        In conjunction with appropriate personnel manage the development and implementation of cleaning/ maintenance programs for the department/ unit/ outlet

2.     Maintain a Safe and Secure Working Environment

·        Be aware of duty of care, and adhere to occupational health and safety legislation, policies and procedures

·        Initiate action to correct a hazardous situation and notify supervisors/managers of potential danger

·        Adhere to the hotel’s security and emergency policies and procedures

·        Be familiar with property safety, current first aid and fire emergency procedures

·        Log security incidents in accordance with hotel requirements

3.     Cleaning/ Maintenance Programs           

·        Adhere to hotel cleaning and maintenance programs

·        Ensure a high level of cleaning is maintained in your work area

COMMUNICATION/ GENERAL           

1.     Manage Working Relationships

·        Prepare and conduct meetings and group presentations to keep staff/ management/ other parties informed of hotel operations and other relevant issues

·        Plan team systems and structures

·        Set team goals in consultation with team members according to hotel/ department goals, policies and practices

·        Manage cross cultural communication

2.     Maintain and Implement Effective Interpersonal Skills

·        Maintain personal presentation to hotel and standards

·        Demonstrate professional attitude and behavior at all times

·        Analyse, evaluate and improve your personal performance on a continual basis

3.     Quality Systems

·        Apply hotel quality assurance principles

4.     Comply with all Hotel and Corporate Guidelines

·        Abide by the Code of Conduct

·        Abide by the Employee Handbook

·        Abide by both the hotel policies and procedures

5.     Communication               

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

·        Deal effectively with guests and workplace colleagues from a variety of cultures

·        Work effectively in a team

6.     Administration Procedures

·        Prepare and maintain files, reports, letters, memorandums and other relevant business documentation

·        Ensure all reporting and servicing deadlines are met on a timely basis

7.     Other Tasks

·        Carry out other tasks as directed by your supervisors

确保所有厨房安全,有效的运作。控制/检查并管理厨房的运作。负责与其相关部门的培训。

餐饮部

1. 管理所有厨房的操作

·        监督所有厨房的操作

·        组织应付特殊事件和食品革新

·        设计菜单和成本控制

·        发展并写下标准菜谱

·        发展新菜肴和产品

·        菜取措施确保优秀的烹饪技术不外传

·        具有广泛的产品知识,包括各种原料/设备/供应商/市场和流行趋势,以便对厨房的操作作出相应的调整

2. 维持卫生标准和习惯

·        维持厨房卫生

·        清洁厨房和设备

·        保持个人卫生

管理 / 战备计划

1. 协助市场营销的计划和实施

·        掌握市场营销数据

·        协助准备市场营销计划

·        协助发展新产品服务

·        协助发展营销战略

·        协助评价市场营销活动

2. 考虑与部门相关的经济 / 政治 / 社会因素的资料

·        在制定计划和决策时考虑外部经济因素

·        预测经济波动水平

·        跟踪企业信息和发展趋势

·        解释经济数据

·        在经营中考虑政治和社会影响

3. 考虑与部门相关的旅游事件

·        在作计划和决策时考虑旅游事件

·        分析旅游数据

·        与相关团体保持联系

·        确认质量管理系统的大环境

4. 质量管理体系

·        监督质量管理体系的执行

 

财务管理

1. 管理财务事项

·        协助管理部门财务

·        准备和监督单元/小组的项目

·        准备和监督单元/小组的预算

·        监督,分析和报告预算的变动

·        准备单元/小组的表现报告

·        执行并解释比率分析

·        发展部门成本效力的测度系统

·        发展,跟踪报告和控制部门流动成本的程序

 

采购 / 存货

1. 管理采购 / 存货控制

·        与采购部经理配合

·        发展和监督采购程序的完成

·        建立采购明细单

·        评估货物和服务的标价

·        商议价格和采购条款

·        准备采购预算

·        建立经济的定购数量

·        建立存货控制程序

2. 采购

·        按照采购程序和规范购买原料和存货

3. 储存控制

·        按照储存控制程序处理和储存货物

人力资源

1. 操作管理

·        在部门/单元/服务点内进行协调

·        建立部门/单元/服务点的实际工作水平

·        评估与其他部门/单元的工作表现

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天津经济技术开发区第二大街29号
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  • 酒店业--国际高端酒店/5星级
    行业
  • 100-499人
    规模
  • 国有企业
    企业性质
天津万丽泰达酒店及会议中心于2004年6月28日正式开业,由万豪国际集团管理,是目前中国区拥有最大规模会议设施的万丽品牌酒店,会议中心面积逾6109平方米,包括一个能容纳800位观众的国际报告厅、两个能容纳1000人的宴会厅和12个中小规模会议室。酒店提供客房、餐饮、会议、商务及娱乐等全方位服务,拥有客房301套,包括51间套房,同时还拥有总面积为12147平方米能同时容纳400辆车的停车楼一座。另外,拥有114间豪华套房的天津泰达行政公寓已于2015年6月份正式开业,实现了酒店双品牌经营、多元化发展。酒店一直沿用万豪商业哲学,视我们的同事为最有价值资产,如果我们能善待所有同事,令他们开心地工作,这样,客人亦能得到同事们的悉心照顾。酒店时常保持一个信念,就是令每一位客人离开时都能感到称心如意,无论客人是因何而来,在这里总会发现一些美妙新颖的事物。我们免费为员工提供每日四餐的员工餐,宽敞明亮的宿舍环境(含单独卫生间、淋浴间),如果您对于我酒店的职位有兴趣,欢迎投递简历,或直接申请该职位。请务必在简历中写明您的E-mail(电子邮件)地址和联系电话,我们会将面试通知电邮至您指定的邮箱。Renaissance Tianjin TEDA Convention Center Hotel was opened on Jun. 28, 2004 and managed by Marriott International Company. As China’s first Renaissance Hotel with the large banquet and conference facilities covering over 6,109 square meters, which including a 800 seats Auditorium, two Ballroom for 1000 people banquet, plus 12 Meeting Rooms. The hotel is a full service property with Guest room, Food & Beverage, Function & Business facilities, etc. It comprises the 301 rooms including 51 suites, and covering 12147 square meters park building with 400 car space. What’s more, TEDA Tianjin Marriott Executive Apartments boasts 114 luxury suite rooms, opened in June 2015,which realize dual-brand management and diversified development.We have been always preceding the simple commercial philosophy made by Mr. Marriott, the emphasis of which is to regard our associates as the greatest assets. If we take care of every associate and create a pleasant working atmosphere, then our guests can enjoy contented services from our associates. Moreover, there is always a faith in our hotel to ensure each guest leaving with satisfaction. No matter where or why they travel, there’s always something wonderfully new to be found.福利待遇:1.完善的福利待遇, 带薪年假,季度奖,年终奖,取暖补助/防暑降温补助,五险一金;2.免费提供住宿及用餐,宿舍内配有独立卫生间,独立淋浴间,24小时热水供给;3.完善的培训发展体系,带薪培训,为员工提供语言/服务技能/品牌文化等多种培训;4.丰富多彩的员工活动,如:员工风采大赛/发现泰达/摄影大赛/优秀员工评选/员工生日会等;5.酒店配有员工活动室,内有台球桌/图书报刊/电视,丰富员工生活;6.可享受万豪集团酒店内部员工折扣优惠客房;7.班干部/党员优先;8.国际平台的发展空间。**********酒店常年招收各岗位实习生*********************
天津经济技术开发区第二大街29号
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