EXECUTIVE CHEF 行政总厨(新昌项目)
1.5万-2万
停止招聘
发布于 2020-09-24
EXECUTIVE CHEF 行政总厨(新昌项目)
(储备)
1.5万-2万
宁波 | 10年以上 | 大专 | 招1人
停止招聘
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职位描述

BASIC FUNCITON基本职责

 

Responsible for planning, directing, controlling, co-ordination and participating in the activities of all personnel engaged in kitchen activities, such as preparation and cooking of food. Responsible for profitable operation of the food preparation section.

负责整体计划, 控制,协调,参与厨房技能监督。

 

DUTIES AND RESPONSIBILITIES职责和任务

 

1. Plans, directs, controls and co-ordinates activities of all kitchen personnel engaged in preparing and cooking food to ensure efficient and profitable food service.

计划控制整个厨房食品制作及成本人员的安排

 

2. Plans and approves menus for the various kitchens, sub-sections;checks and approves requisitions of kitchens based on planned menus.

安排指定各个厨房的菜单及检查订购食品

 

3.Estimates food consumption and requisitions food stuffs and kitchen supplies; inspects delivery of perishable food items.

对食品定量及质量估计,验收食品

 

4.Reviews menus, analyzes receipts, determines food, labor, and overhead costs, and drafts prices of menu items; confers with Food and Beverage Director and Cost Controller on pricing of menu items.

复查菜单,分析决定配方,人员控制和餐饮总监及成本控制员决定菜肴的售价。


 

5. Prepares market list, indicating type of food item, quality and quantity.

制定市场单及食品质量和数量。

 

6.Plans overall food production; considers forecast, probable number of guests, supply and availability of food items, popularity of various dishes, regency of menu, local and international clientele and competition.

计划整个的食品制作,预计客人数及配备食品,制定菜单及本地和外国客人的要求。

 

7.Plans and approves recycle of leftover food.

计划多余的食品再循环利用。

 

8.Receives functions sheets from the Banquet Manager and schedules preparation of food.

根据宴会定单制作食品 (从宴会厅经理处)

 

9.Co-operates with the Purchasing Manager in location sources of raw food items; substitutes locally available for imported ones.

与采购经理合作,利用本地原料替换进口原料

 

10.Ensures that all food prepared is served according to hotel standards and practices.

确保所有食品的准备服务是根据酒店的标准业务

 

11.Controls cost by minimizing spoilage, maintaining adequate inventory of food, utilizing food surpluses and portion control.

控制成本至最小的破损,保持足够的食物及剩余财产的控制

 

12.Devises special dishes for demonstration or publicity purpose.

作出特别的菜,证明公众的效果

 

13.Prepares monthly giveaways, display and spoilage reports for the Food and Beverage Director.

准备一个月的礼品,装饰和损坏报告给餐饮部总监

 

14.Checks all kitchen equipment making sure they are in good working conditions, follows-up equipment that need repair additional spare parts, replacement or disposal.

检查所有厨房设备确保他们运作正常, 哪些设备需要修理,多余的部分归还

 

15.Initiates purchase requisitions for kitchen equipment, spare parts or food items needed.

对厨房设备,部分所需要的食品开始打采购单

 

16.Checks and flows-up cleanliness of all kitchen equipment, spare parts or food items needed.

检查所有厨房设备的清洁,食品项目部分的需要


 

17.Checks and approves time schedules prepared by the different Head Chefs and Sours Chefs.

制定部门主厨及厨师长的工作时间表

 

18.Prepares the schedules of all kitchen staff; controls this schedule making sure all kitchens are covered properly. Keeps close watch on payroll cost and schedules staff to meet business fluctuations

制定厨房工作时间表,控制人员安排及工资发放 (根据生意)

 

19.Hires, trains, guides and evaluates performance of kitchen personnel according to skill in the various kitchens.

根据各个厨房制定招聘员工级培训原则

 

20.Endorses Misconduct Notices and commendations to kitchen personnel.

需在员工表扬信及过失单上签名

 

21.Conducts meeting, briefings, trainings etc. with kitchen staff, keeping them informed of new policies and procedures and other information pertinent to hotel operation. Will make demonstrations to cooks when necessary to improve preparation, introduce new recipes or methods.

经常与员工沟通和培训,根据酒店管理层新指示和亲手示范新的配方和展示烹饪方法

 

22.Attends periodic meetings with other Food & Beverage executives, departmental head and Management to co-ordinate Chef Department activities with other departments and hotel policy.

经常保持汇报厨房情况与餐饮部经理

 

23.May meet guests relative to special requests for unusual dished or banquet requirements.

与客人及宴会厅沟通有特殊的客人及特别的菜肴时

 

24.Make inspection trips through kitchens and other areas, to observe conditions methods and progress of preparation production.

巡查厨房卫生及检查食品的制作过程

 

25.Prepares a yearly budget for the kitchen section and submits to the Food and Beverage Manager for approval.

制定年度计划交于餐饮部总监

 

26.Performs duties common to all Departmental Head and other duties which may be assigned.

与其他部门经理同职责


JOB SPECIFICATION工作要求

 

1. Minimum 10 years’ experience in food preparation and cooking in accordance with international standards.

至少10年相关经验

 

2. Knowledgeable in Cost Control

精通成本控制

 

3. Creative and service oriented

具有创造性和服务意识

 

4. Able to manage and supervise a big number of rank and file employees

有能力协调大的团体

 

5. Personable and neat

举止大方,仪表端庄


其他要求
国际联号工作经历:优先
国内管理公司经历:优先
语言能力:英语-精通 中国普通话-精通
计算机能力:精通
年龄要求:35-50岁
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  • 酒店业--国内高端酒店/5星级
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  • 100-499人
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  • 私营.民营企业
    企业性质
“良辰 、美景 、赏心 、乐事 ”,安岚是一个藏于碧波山 岚,集自然人文精粹的身心乐憩之所。携至友嘉宾聚拥纯美自然,悦享无拘时光抱 “随心而至,尽意 而归 ”的惬然心境。酒店地址:中国浙江省宁波市宁海县深甽镇温泉路1888号 邮编315614酒店招聘热线电话:0574-5999 6876简历投递邮箱:cathy.weng@ahnlan.com
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