招聘ADD Kitchen Sous Chef 全日餐厅副厨师长_国家会展中心上海洲际酒店招聘信息-最佳东方

Job Overview职位概述

· To manage & lead a department of the Hotel kitchen to provide exceptional food & service

· To ensure the preparation & cooking of high quality food n kitchen department to meet & exceed hotel standards & guest requirements

· To act as a deputy to the Chef De Cuisine and be a trouble shooter in kitchen department to enhance food & create a seamless brand experience for guests

Scope of role

· Responsible for operation effectiveness of department without supervision

在无上级领导时负责高效运营

· Responsible to manage department food costs

食品成本管理

· Supervise & lead a team of Chef de Partie, Commis Chefs & Apprentices

监管并领导厨师主管，厨工及学徒

· Conduct training (ongoing & induction) & maintain kitchen, Brand & Hotel standards

展开（不间断的和介绍性的）培训，维护厨房，酒店品牌的标准

· Physical demands of this job are significant; using of heavy equipment; in a hot & pressurised environment

要求良好的身体素质，能够举起重物，在酷热和高压的环境中工作

· This role is required to stay abreast of new cooking trends & techniques, Hotel & Food Industry & legislative developments & trends

需要紧跟最新的烹饪潮流和技术，以及酒店餐饮业的发展趋势

Duties and Responsibilities工作职责

· To lead, motivate & co-ordinate the department team (Chef De Parties, Commis Chefs & Apprentices) to enhance performance, achieve Brand goals & service standards

领导，激励并与团队（厨房主管，厨工及学徒）合作，提高表现力并获得品牌目标及服务标准。

· Mentor, train & coach team members – includes day-day coaching & OTJ training, Monitor & evaluate team performance perform PPA for Chef de Parties & others as needed

指导、培训及训练团队成员，包括日常工作训练及培训、监管及评估团队的表现，为厨师主管及需要者填写试用期表现评估表格

· Manage shift cover, work load & resource distribution within department & across section teams

管理本部门成员的班表，工作量及资源分配。

· Deliver induction training & ensure all training matrices are complete & up to date

执行介绍培训，确保培训记录完整及时更新。

· Provide day to day direction & allocation of tasks for whole shift team

提供日常人员调配及任务分配。

· To produce & deliver “5 star” quality food & enable operational excellence in kitchen department to promote Brand

提供5星级食物，确保厨房部在运营中的卓越表现。

· Ensure team are enabled to achieve excellence in Mis en place production/service

确保团队在生产及服务的各个方面取得卓越的成绩。

· Guide team members to prepare & cook high quality food to ensure guest satisfaction

为取得客人的高度满意从而准备并烹饪高品质的食品。

· Ensure daily food preparation meets recipe & specification index i.e. size, quantity & quality

确保日常食品准备以达到食谱及详细指标，如尺寸，质量和数量。

· Continuous improvement & consistent achievement of InterContinental Brand standards in department

在本部门不断提升并持续获得洲际品牌的标准。

· Anticipate & maximise guest satisfaction for food produced & manage/prevent service issues

最大化的提升顾客对食物的满意度同时管理并防止服务上的问题。

· Assist the Senior Chef Team in composing new menus

协助高级厨师团队研制新菜单。

· To manage a clean & efficient kitchen department in accordance with HACCP & ensure maximum utilisation of food

根据食品安全管理体系确保厨房的整洁高效，并将食品的利用率提升至最大化。

· Manage cost & maximise business opportunities in kitchen department

成本管理，扩大厨房部的商业机遇。

· Plan and order as appropriate for levels of business and to adept and adjust as appropriate

计划并排序商业等级同时适时更改策略。

· Manage department to ensure maximum utilisation of food in appropriate manner

管理团队从而确保食物的最大利用率。

· Conduct regular yield test and maintain good stock rotation

实行常规盈利测试并维护良好的储备运转。

· Maintain excellent personal hygiene standards: Self and department team

保证个人及团队的健康卫生达标。

· Complete all hotel records as guided by Senior Chef team

在高层厨师团队的指导下完成所有的酒店记录。

· Operate & maintain kitchen apparatus to ensure 24/7 effective kitchen operation

保证厨房设备24小时全天候的高效运营。

· To provide clear & effective communication with kitchen & brand team colleagues

能够清晰明确的对后厨员工传达讯息。

· Conduct day-day communication with Brand team colleagues (kitchen & Service)

与全体员工（后厨及前厅服务部）能够有效的施行日常交流。

· To manage shift transfer process & proactively seek & disseminate information e.g. About functions; menus; mise en place; guest needs

管理调班程序，积极搜索并传播讯息。如运营、菜单、客人需求等各个方面。

· To participate in team & Brand meetings & training sessions to acquire fresh knowledge & improve operational & service standards e.g. daily, monthly Sous Chef meeting; Brand meetings

参与团队和酒店整体的会议及培训，并在此期间获得新的知识和提高运营及服务标准。如每日每月的厨师长会议，酒店会议。

· To lead & conduct routine meetings with kitchen department

领导后厨部执行日常会议。

· This role may carry additional responsibilities for the efficient operation of kitchen stores & loading bay

此职位还有附加责任，如负责厨房物资储藏及搬运地高效运行。

· Eg goods receiving; store keeping etc

货物接受及储藏。

Qualifications –

学历

· Diploma or Vocational Certificate in Culinary Skills or related field.

· 餐饮技能或相关专业的大专学历或职业证书。

Experience –

经历

· 3 years experience as a chef including at least 1 year in supervisory capacity or an equivalent combination of education and experience.

· 3年厨师工作经历，包括1年的管理经验，或与此相当的教育和相关工作经验结合的背景。

全新的国家会展中心上海洲际酒店坐落于亚洲最大、全球第二大的会展综合体——国家会展中心（上海）内，是中心内唯一一家奢华品牌酒店。酒店已成为蓬勃发展的上海虹桥商务区奢华体验新标杆。作为上海全新地标之一，酒店紧邻全球最大的虹桥交通枢纽，距离虹桥国际机场和虹桥火车站仅5公里，从酒店步行3分钟即达轨道交通二号线，便捷连通上海各大核心商圈。富有前瞻性的选址让酒店成为连接虹桥商务区和长三角地区的纽带，促进整体经济和谐发展。客人还可轻松前往七宝古镇、江南古镇朱家角、虹桥天地及青浦奥特莱斯广场等，探索本地文化。齐备的会议会务设施使国家会展中心上海洲际酒店成为举行各类宴会及会议的理想选择，无柱式大宴会厅面积达900平方米，9米挑高的大堂气派非凡，最多可容纳800名宾客。除此之外，酒店还配备10间中小型的多功能会议室，均配备国际顶级视听设备。酒店拥有536间豪华舒适的客房与套房，4间别具一格的餐厅与酒廊，奢华的水疗中心和室内泳池。国家会展中心上海洲际酒店还发扬洲际独有的“深入洞悉式”服务，集结深谙当地风情的热情员工，帮助每一位宾客亲身体验原汁原味、丰富精彩的纯正沪上生活，尽享洲际人生。