- 服务热线:400-826-0101 (9:00-18:00)
- 杭州总部:0571-88866108 (9:00-18:00)
- 服务邮箱:service@veryeast.com
- 联系我们
扫码下载最佳东方APP
扫码关注最佳东方微信号
As the Executive Chef, you will be responsible for performing the following tasks to the highest standards:
· Oversee culinary operations in all restaurant’s kitchens, including pastry, main kitchen, Chinese kitchen, executive club lounge kitchen as well as stewarding operations.
· Work at off-site events when requested.
· Plan, prepare and implement high quality food and beverage products and set-ups in all areas and in the restaurants.
· Work seamlessly with recipes, standards and plating guides.
· Maintain all HACCP aspects within the hotel operation.
· Use all equipment, tools and machines appropriately.
· Focus on constantly improving the training manuals and SOPs.
· Participate actively in quality initiatives such as the daily chef briefings and monthly team meetings in order to improve culinary operations, meet targets and keep communication flowing.
· Assist in inventory taking.
· Knowledgeable of hotel’s occupancy, events, forecasts and achievements.
· Prepare menus as requested.
· Work on new dishes for food tastings and photo taking.
· Attend service briefings.
· Communicate effectively with the service team.
· Control stations within the kitchen.
· Effectively respond to every guests’ requests.
· Learn and adapt to changes.
· Be receptive to constructive feedback.
· Purchase for and control production.
· This is by no means an exhaustive list as it is subject to changes according to the nature of the business at hand, the menus’ content, and any other factors when duties might have to be re-defined according to the business pattern.
· Review rosters prepared by section chefs in advance, ensuring that they fulfil high business productivity and guest satisfaction.
· Be disciplined and adhere to proper work practices at all times for yourself and team members assigned to you.
· Maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools.
· Be aware of the dangers of contaminated food and ensure ingredients in the refrigerators are checked and replaced appropriately.
· Report to the chefs on issues and take appropriate action.
· Ensure that recipes and costings are established and updated.
· Select team members who display qualities and attributes that reflect the department standards.
· Monitor food quality and quantity to ensure the most economical usage of ingredients.
· Advise new menus and seasonal food concept changes.
· Liaise with the chefs daily to advice on any challenges and that guests will experience no delays during the service period.
· Check that the quality of food prepared by team members meet the required standard and make necessary adjustments.
· Monitor the overall food operation and ensure that food items are being prepared in a timely and correct manner.
· Oversee the cleanliness, hygiene and maintenance of the kitchen and undertake necessary steps to maintain the highest possible standards in this area.
· Attend communication meetings ensure that all assigned team members receive this communication.
· Maintain at all times a professional and positive attitude towards team members and supervisors.
· Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly.
· Coordinate, organize and participate in all production pertaining to the kitchen.
· Check and follow-up on the ingredients for the ala carte menus, daily menus, and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times.
· Manage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility.
· Control and monitor optimum food costs to yield maximum amount of outlet profit and maximum guest satisfaction.
· Work closely with the Chef and meet regularly to determine menu selections and specials that is both satisfying to guest and profitable to outlet.
· Review all timesheets to ensure that team members’ work times and meal breaks are accurate.
· Understand, practice and promote good teamwork to achieve missions, goals, and overall departmental standards.
· Conduct culinary department meetings and communicate important hotel information to team members, receiving feedback in the absence of the Chef, communicating upwards to ensure a high level of team member satisfaction.
· Ensure that all team members have a complete understanding of and adhere to the hotel’s team member rules and regulations.
· The Management reserves the right to make changes to this job description at its sole discretion and without advance notice.
· Carry out any other reasonable duties and responsibilities as assigned.
Welcome to Conrad Shenyang, a chic hotel in the heart of this historic city. Perfect for the smart-luxury traveler, our hotel resides on the top floors of Forum 66, the tallest building in Shenyang. Take in sweeping views from the Sky Lobby and every guest room and discover new favorite experiences among our premier restaurants, wellness facilities and event venues. The intuitive service and genuine care of Conrad staff ensures a relaxing, inspired stay.Welcome to join us!沈阳康莱德酒店,地处沈阳市CBD的核心位置。酒店位于市府恒隆广场66层至88层, 拥有270度宽阔视野,可将全城美景尽收眼底,是沈城的时尚新地标。酒店与市府恒隆广场直接相连,购物中心、电影院近在咫尺,毗邻众多高端写字间与知名企业办公室。从酒店出发,信步可达辽宁大剧院,亦可轻松乘车到达故宫、张氏帅府、北陵公园等知名景点,乘车前往沈阳北站也十分便捷。沈阳桃仙国际机场距酒店仅25公里,乘车前往仅需35分钟。诚挚期待您的加入!