招聘Commis-Pastry/Bakery 饼房/包房厨师_北京燕莎中心凯宾斯基饭店Kempinski Hotel Beijing Yansha Center招聘信息-最佳东方

SCOPE 范围

Is in charge of the day to day duties in his respective outlet

负责相关领域的每日日常运营工作

OVERALL OBJECTIVES 总体目标

The job of Butchery Kitchen Commis Chef is executed satisfactorily when:

-Should be in abidance with the expectations defined in the job responsibilities

应遵守工作职责中所明确的职位预期

-Individual productivity, work efficiency

个人生产能力，工作效率

-Attendance and Punctuality

出勤并且准时

-Man days of training attended

工作日参加培训

-Achievement of food cost for the kitchen

完成厨房的食品成本目标

-Setup and achieve Kempinski DNA commitments

制定并完成凯宾斯基DNA承诺

-Specialist in related job field

相关工作领域的佼佼者

-Is directly responsible for the efficient performance of the following:

对以下经营业绩负直接责任

RESPONSIBILITIES主要职责

Financial:

财务工作:

-Helps to direct, control and co-ordinate the activities of all chefs and kitchen attendants, engaged in preparing and cooking food, to ensure an efficient, profitable and smooth food serve at all times

协助管理，控制和协调厨房内所有厨师和员工的各项活动。从事食品的准备和烹饪时，要始终保证有效，有利及流畅的食品供应

-Daily makes sure that there is no wastage in storeroom, refrigerators and freezers

每日对库房，冰箱和冻库进行检查，确保没有浪费

-Minimizes spoilage, utilizes food surpluses and portion control

将食品腐败降至最小化，对剩余食品加以利用并控制分量

-Checks the quality and quantity of food received from the markets and stores

检查直购和库房提货的质量和数量

-Is always looking for cost saving and environment ideas

不断寻求关于节省成本和环境保护的想法

-Assists in operating his outlet at an acceptable food and staff cost

协助所在厨房运营合理的食品和员工成本

-Maximizes his productivity, in order to minimize payroll cost

将员工生产力达到最大化，薪资成本最小化

Operational:

运营工作:

-Ensure that all food is prepared and served according to the standard set by Executive Chef

确保食品根据行政总厨所制定的标准进行准备和操作

-Produces cooking and presentation of food

负责食品的烹饪和摆盘工作

-Makes sure standard recipes are used, and food is presented according to pictorials

根据标准制程和图解进行制作和摆放食品

-Makes sure that all machines, furniture (fridges, benches, etc.), equipment and utensils are clean and in working condition at all times. Checks all areas assigned to him in regards to sanitation and hygiene to prevent contamination of any kind

确保所有机器、家具（冰箱，工作台等）、设备和工具，始终保持干净和良好的工作状态。保证所负责区域的环境卫生和消毒，预防任何形式的感染

-Makes sure the kitchen is always in a safe condition to prevent accidents

要确保厨房始终处于安全的状态，预防事故的发生

-Is responsible in making the through flow of information work from him all the way to the low rank’s level

负责将信息的流通，始终可以将信息传达给低级别的员工

-Maintains interdepartmental communication to avoid frictions of any kind

维护与各部门之间的沟通避免摩擦的发生

Marketing:

市场工作:

-Represents the Culinary team in an absolute correct manner when in public areas

代表厨房部出现在公共场合时，要展示出绝对正确的方式和行为

Employee Handling:

人员工作:

-Maximizes his and the team member’s productivity moral and consistently maintain discipline following hotel guidelines and local legislation

将自己和团队的道德生产力最大化，始终贯彻执行酒店的规章制度和当地的法律法规

-Motivates all staff to perform their duties by demonstrating professionalism, organisational skills and team spirit

通过展示专业精神,组织能力和团队合作激励全体员工履行自己的职责

-Ensures all staff adhere to grooming and presentation standards

确保所有员工达到仪容仪表的标准

-Reports all accidents, health and safety hazards to the Jr. Sous Chef

向初级副厨师长及时汇报所有事故，健康及安全风险等问题

Administration:

行政工作:

-Maintains all hotel records and forms as prescribed by local hotel management and policies

正确填写酒店管理层及相关政策所制定的所有记录和表格

General:

总述:

-In summary, it is not the intention to list all the responsibilities pertaining to this position, but to highlight the most important aspects

综上所述，对于此职位的所有相关职责并没有全部列出，但是所列明的部分为最重要的方面

-Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.

附加工作职责和任务可随时根据经营和酒店需求进行添加

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