西餐行政副厨师长 Executive Sous Chef-Western
1万-1.3万
停止招聘
发布于 2021-04-13
西餐行政副厨师长 Executive Sous Chef-Western
1万-1.3万
南京 | 3年以上 | 大专 | 招1人
停止招聘
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职位描述

概述:

Overview:

按照饭店管理标准,在食品的准备工作,服务和卫生方面保持各自厨房的高标准,餐饮总监休假或不在时,主厨可以主持餐厅的运营,确保为客人提供质量,色泽,味道始终如一的食品。                     

To maintain a high standard of all food preparation, service and hygiene in his respective Kitchens, according to the standards required by the management. Executive sous chef might take charge of the kitchen operation when the DOFB is on leave or absent from work / ensure consistency in the food quality, taste and presentation. 


主要工作职责:

Core Responsibilities:

以身作则,知道员工的工作态度。

To lead the staff attitude through the personal behavior. 

通过为客人和员工提供最优质的服务来体现公司的经营理念,永远保持积极向上的态度使团队保持凝力。

To reflect the company philosophy by providing the highest quality of service to our customers and employees. By always adopting a positive attitude and keeping the team spirit at the highest level.  

无论何时,总是要微笑与客人和同事问候(无论前台或后台)。 

To greet with a smile at all times to colleagues or guests anywhere in the hotel (front or back of the house). 

时刻保持员工良好的个人卫生,整洁的衣着和良好的个人形象。 

To take pride in personal appearance for personal hygiene and uniform.

具体协调各餐厅/宴会部/食品生产部门之间的关系,并且有责任监督所有厨房员工的工作

To co-ordinate, in detail on the Restaurant / Banquet / food production, and all specific duties to all employees under his supervision.

检查所有餐厅和宴会多功能厅的摆台情况,确保按时为客人提供高标准的服务与食品。

To check all set-ups for restaurant and banquet functions. Responsible for the correct timing during service and to ensure that food served is always of the highest standards. 

随时检查已准备好的食品的味道与温度。 

To constantly check the quality of food prepared with regard to taste and temperature. 

保持各类菜肴整体外观配套一致,且外观和修饰要符合酒店的标准。

To insist on a uniform visual appearance of all dishes prepared. Presentation and garnish must be prepared according to standards.

监督并全面实施根据配料卡和分肉试验而进行分量控制,使浪费和变质最小化。

To monitor and fully implement the portion control established with the recipe cards and the butcher test. To minimize waste and spoilage.

检查库房和冰箱,做好正确储备和废物利用。

To check stores and refrigerators and be responsible for the proper storing and recycling of leftovers. 

确保厨房和其他部门之间的交流畅通而有效。

Ensure smooth and effective communication among the kitchens and with other departments.

与收货部和库房密切合作,确保所收货物符合酒店规定的质量标准。To work closely with receiving and storeroom. To make sure that received goods are of the standard quality and according to hotel’s specifications.

特别注意为客人提供的食品的新鲜度,外观和温度。

 constantly be alert on freshness, presentations and temperature of food served.

监督食品口味及时引导员工制作新菜单的补充。

To supervise food tasting sessions and guide staff for new menu implementation.

每日按标准格式,完成所负责区域的工作日志,提交给餐饮总监 。

To implement log book for his section with a standard report form to be sent to the DOFB office by daily. 

与宴会,冷厨和饼房厨师长参加每日宴会的通告会。

To attend the daily Banquet briefing, with the Banquet Soups Chef, Cold Kitchen Soups Chef and Pastry Chef.

定期与餐饮总监一起参加例会,讨论未来的经营战略,评估当前行动计划,按要求参加其他部门的会议。

Attend a regular meeting with the DOFB to discuss future business strategy and review ongoing action plan progress, and other departmental meetings as required.

更新配料卡和菜单,制定促销计划。

Update menu recipe cards and menu planning for promotions.

严格按照卫生管理条例,达到最高标准。

Achieve the highest standard through strict adherence to the hygiene and sanitation rules.

最大化地提高生产效率,公平合理地处理员工之间的关系,使其在生产过程中通力合作。 

To maximize productivity and maintaining harmony among all food production employees in a fair and impartial way.

与管事部经理密切合作,监督排烟罩,烤炉,烤箱,锔锅,冰柜,蒸气机,过滤器,煮锅,自助餐炉,冷柜和热柜等没有污点,保持每天清洁一次。

To work closely with the Chief Steward and monitors that exhaust hoods, stoves, ovens, salamanders, deep freezers, steamers, filters, boiling pans, Bain Marie, hot and cold cabinets etc. are spotless and cleaned on a daily basis. 

向餐饮总监汇报所有有关员工和运营方面的问题。                     

To report to the DOFB on all staff and operation matters.

对员工的提升和内部调动提出意见,请示行政总厨的批准。

To recommend promotions, transfers of staff to various outlets for Executive Chef approval. 

督制定餐厅员工的工作日程,并为员工每周会签一次。

To monitor staff schedules for the assigned outlets and counter-sign them weekly. 

监督,批准员工的甲板时间,倒班及休假。

Monitors / approves staff overtime, change of shifts, staff leave etc.

监督年假和法定假日的休息时间。

Monitors annual leave and statutory holiday. 

向餐饮总监汇报所有的投诉情况。

To report all complains to the DOFB. 

负责指定餐厅高效率,高利润地运行。

Responsible for proper efficiency and profitable functioning of the assigned outlets or sections. 

确保员工受过消防和紧急事件处理培训。

Commitment for the future through objective guidance.

为员工和行政总厨提供帮助与支持,帮助他们实现工作目标。

To conduct training classes and on the job training for staff to develop their skills / new menu items. 

指导员工对新受聘岗位的发展方向。

To guide the employee orientation for new hires.

监督后续计划使其与前期计划保持一致。

To monitoring that succession plan follow the original program.                                                          

确保员工熟悉酒店的各种规章制度。

To ensure that staff are aware of hotel rules and regulations.

确保员工受过消防和紧急事件处理培训。

To ensure that staff are trained on fire and safety and emergency procedures .  

为员工提供帮助与支持,帮助他们实现工作目标。

To provide the necessary assistance / support to staff to achieve their goals.

控制并确保开支,采购申请在预算范围内。

Control and ensures that expenses / purchases / requisitions are within budget limits . 

控制食品的分量,服务,订货和收货。

 food portioning, serving, requisitions / receiving from stores are properly controlled.

以身作则,使整个团队保持积极的态度和高昂的情绪。

Leads by example, adopting a positive attitude to keep the team spirit at its highest level.

完成公司领导交办的其他工作。

To follow up other tasks which assigned by superior.


技能水平:

Skills:

根据标准的菜谱制作高质量的食品菜单

Produces food of high quality according to standard recipes and menu

酒店厨房专业知识及领导能力

Kitchen management professional knowledge and leadership skills

具有很强的计划、组织、沟通、协调、领导能力

Organizing And Planning Skills, communication skills, Coordination Skill, leadership skills

熟练运用办公软件及相关管理软件

Skilled in the use of office automation equipment and related management software

具备优秀的书面和口头表达能力

Excellent written and verbal communication


其他要求:

Others:

原则性强,职业化规范度高,具有良好的团队协作精神,出色的人际交往能力,诚实可靠、品行端正 

Strong sense of principle, professional management ability ,a good team spirit of collaboration, excellent interpersonal skills, honest and reliable, Decency

具有较强的工作责任心和学习能力、良好的团队合作意识

Have a strong sense of responsibility and learning ability, a good team spirit of collaboration

             


其他要求
语言能力:英语-精通
计算机能力:良好
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  • 酒店业--国内高端酒店/5星级
    行业
  • 100-499人
    规模
  • 国有企业
    企业性质
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