招聘饼房厨师长Pastry Chef_苏州尼依格罗酒店招聘信息-最佳东方

Administration 行政管理

· Maintain the level of profit margin on food production according to forecast; set standard of hygiene in food production area and all operating equipment at par and fixed equipment; participate in training and development of employees.

根据利润率水平来保持食品的产量;设定食品生产区域的卫生标准包括所有操作设备，和维护我们的设备，参与和关注员工的培训和发展。

· Performance appraisal of Pastry staff; control colleague levels according to manning guide and also colleagues duty rosters, vacation and attendance records; to be present during peak hours of service and make rounds of all production areas.

评估饼房工作人员的绩效考核，根据人员编制来安排员工排班表，休假和考勤记录，确保高峰时段的服务和所有生产。

· Liaison closely with Executive Chef on new methods for food presentation and recipes.

与行政总厨保持紧密联系，确保位客人提供最新的食品和配方。

· Initial requisition for materials and supplies and present it for approval and monitor inter kitchen transfer.

提交所需原材料和物资清单给予上级审批，并做好内部调拨。

· Control daily set-up of banquet and buffets, staff caterer, market list and food wastage so as to maintain food cost of respective kitchens at pre-determined levels; help reduce cost by keeping a control on power and fuel consuming machineries.

控制每日饼房的营运成本，包括：食品采购，食物浪费以及所有能源消耗的控制。

· Check daily Pastry log books of all sections; carry out all reasonable duties as assigned by management.

检查所有饼房的每日记录本，合理的分配好人员和管理饼房。

· Be familiar with safety, emergency and first aid procedures; supervise that everyone starts working on time and adheres to hotel rules and regulations; check food items for correct quality and quantity.

熟悉安全保障，突发事件和急救的程序及步骤，监督和指导员工始终贯彻实施酒店的规章制度，检查食品的正确使用量和质量。

· Complete other duties as assigned.

完成酒店分配的其它任务。

Customer Service 对客服务

· Ensure the delivery of brand promise and provide exceptional guest service at all times.

确保所有员工遵循品牌承诺并始终提供优异的对客服务。

· Provide excellent service to internal customers in other departments as appropriate.

确保员工同样在适当的时候为其他部门的内部客人提供优质服务。

· Handle all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.

礼貌而高效地处理所有客人和内部客人的投诉和询问，确保问题得到圆满解决。

· Maintain 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互动接触。

· Establish a rapport with guests maintaining good customer relationships.

与客人建立并保持良好的客户关系。

· Personally and frequently verify that guests at Niccolo Kitchen are receiving the best possible service.

经常亲自证实餐厅客人得到的是最好的服务。

· Spend time at Niccolo Kitchen (during peak periods) to ensure that they are managed well by the respective employees and functions to the fullest expectations.

在餐厅区域花时间巡视（高峰时段）以确保员工很好地管理餐厅区域并使各项活动达到最佳满意度。

Operational 营运

· Ensure that minimum brand standards have been implemented.

确保酒店所有的乃至最细小的品牌标准都要被贯彻执行。

· Embrace all the standard of Marco Polo Hotels Global expectations

遵循执行全球九龙仓酒店期望值。

· Work closely with other Outlet Managers in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.

与各餐厅密切合作，关注酒店的整体成功和所有客人的满意度。

· Communicate with Steward, ensuring established clean plan is carried out strictly.

和管事部沟通，确定清洁计划并严格实施。

· Supervise usage of fresh products in the meal preparation procedure.

监督新产品的使用和准备过程。

· Give assistance to Executive Chef/Sous Chef on creative suggestions and ideas.

在菜品创新方面，帮助行政总厨和主厨进行创新。

· Give assistance in monitoring the monthly inventory of all operating equipment and operating supplies.

管理月度盘点。

· Create new cakes, decorations and show pieces for buffet, functions and pastry shop

对甜品进行创新，关注甜品柜的装饰和对自助餐，宴会菜单的创新。

Personnel 人事

· Oversee and assist in the recruitment and selection colleagues. Adhere to hotel guidelines when recruiting and use a competency-based approach to selecting colleagues.

在酒店招聘指南的前提下，监督和协助部门的招聘与选拔。

· Oversee the punctuality and appearance of all culinary colleagues, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department’s grooming standards.

根据酒店和部门的标准，监督厨房所有员工的仪容仪表，确保他们穿正确的制服,保持高标准的个人形象和卫生标准。

· Maximize the effectiveness of employees by developing each of their skills and abilities through the appropriate training, coaching, and/or mentoring.

通过培训和指导，最大化地发展员工个人能力。

· Conduct annual Performance Appraisal with employees and to support them in their professional development goals.

与员工进行年度绩效评估，并支持和指引他们的专业发展目标。

· Assist in the development of Departmental Trainers through ongoing feedback and monthly meetings.

通过持续的反馈和月度会议来协助部门培训员不断进步。

· Plan and implement effective training programmes for colleagues in coordination with the Training Manager and Departmental Trainers.

计划和实施有效的培训项目以配合培训与发展经理和部门的培训员。

· Oversee the preparation and posting of weekly work schedules, making sure that they reflect business needs and other key performance indicators.

负责准备和发布每周工作安排,确保它们反映业务需求和其他关键性能指标。

· Encourage employees to be creative and innovative, challenging and recognizing them for their contribution to the success of the operation.

鼓励员工的创造性和创新,挑战和认可他们对于酒店经营的成功所作出的贡献。

· Support, demonstrate and reinforce the Wharf Hotels Values and Culture Characteristics.

支持证明加强九龙仓酒店价值观和文化的特点。

· Ensure that all colleagues have a complete understanding of and adhere to colleague rules and regulations.

对于酒店的规章制度，确保所有的同事有一个完整的理解和坚持。

· Ensure that colleagues follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security.

确保同事遵守酒店,公司和当地法规政策有关火灾和消防安全。

Other Duties 其他职责

· Exercise responsible management and behaviour at all times and positively representing the hotel management team and Wharf International.

在任何时间表现负责的管理和行为，并以积极的形象代表酒店管理团队和九龙仓国际

· Understand and strictly adhere to Rules and Regulations established in the Colleague Handbook and the hotel’s policies concerning fire, hygiene, health and safety.

理解并严格遵守员工手册中的规章制度以及涉及到消防、卫生、健康和安全的酒店政策。

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