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苏州柏悦酒店

    职位:行政副总厨 Executive Sous Chef(已停止招聘)

  • 职位性质:全职
  • 工作地区:江苏省苏州市
  • 招聘人数:1人
  • 学  历:大专
  • 工作经验:8年以上
  • 所 在 地:不限
  • 户 籍 地:不限
  • 提供食宿:提供
  • 年龄要求:30-40
  • 计算机能力:熟练
  • 语言要求:英语(流利)
  • 国际联号工作经历:优先
  • 薪资待遇:1万-2万
  • 职位有效期:2019-11-14至2020-02-12

岗位职责/职位描述

负责准备餐饮的年度计划,确保部门目标能完全与酒店目标一致并满足员工需要。

Assists with the preparation of the annual Food and Beverage Business Plan ensuring Divisional Objectives fully address business objectives of the hotel and needs of employees.

与行政总厨紧密合作,协助准备和定期更新餐饮部预算,确保达到目标和有效地控制。

Assists with the preparation and regular update of the Food and Beverage Departmental Budget, in close cooperation with the Executive Chef, ensuring targets are met and costs are effectively controlled.

确保所有厨房和宴会出访有效地管理,与经营概念及品牌比标准一致。

Ensures that all Outlets Kitchens and Banquet Kitchens are managed efficiently according to established concept statements and brand standards.

监控餐饮产品及服务在所有厨房和宴会的质量。

Monitors service and Food and Beverage products qualities in all outlets and banquets.

与厨师长,餐厅经理,宴会服务经理工作,当必要时作出正确的行动,确保经营概念和营运标准得到维护。

Works with all Chef de Cuisine, Outlet Managers and Banquet Service Manager to take corrective action when necessary to ensure Concept Statement and Standards of Operation are maintained to agreed standards.

为中央厨房建立工作执行标准,与物料部经理紧密工作,建立及维持中央厨房流程有效的营运。

Establishes and implements performance standards for the Commissary Kitchen and closely works with the Materials Manager to establish and maintain a streamlined and efficient operation of the Commissary Kitchen.

在厨房,餐厅和酒吧建立,执行及表现控制管事营运,以尽可能地达到卫生标准,降低运营中设备的最少破损,使资源和设备能合理使用。

Establishes, implements and controls performance for the Stewarding Operation in Kitchens, Restaurants and Bars so as to achieve the highest possible hygiene standards, minimise Operating Equipment Breakage and streamlined and efficient resources and equipment flows.

经常核实餐饮准备中的必备的新鲜食物。

Frequently verifies that only fresh products are used in Food and Beverage preparation.

经常到各厨房及餐厅进行食物和饮料品尝测试,并严格要求达到质量标准。

Frequently tastes Food and Beverage in all outlets and is demanding and critical when it comes to Food and Beverage quality.

花时间到各厨房(就餐高峰期)巡视,确保各厨房在厨师长的管理下能良好运转,符合品牌标准及达到客人的要求。

Spends time in the Outlets (during peak periods) to ensure that the outlet kitchens are managed well by the respective Outlet kitchen team and meeting the brand standards and guest expectations.

对食物质量及服务标准要有严格的要求。

Is demanding and critical when it comes to food qualities and service standards.