• 人性化管理
• 补充医疗保险
• 员工关怀
• 入职伙伴
• 丰厚薪酬福利
• 全球职业发展
• 五险一金
• 节日礼物
• 带薪年假
• 包吃包住

MAIN RESPONSIBILITIES
1. Resports to Executive Chef
2. A courteous, professional and efficient service is provided at all times.
3. Set an example by reporting to duty punctually wearing business attire according to the hotels dress code & Kempinski grooming standards, maintaining a high standard of personal appearance and hygiene at all times.
4. Provide a professional and courteous service at all times and ensure that all employees of the assigned outlet follow the example.
5. Ensure that the place of work and surrounding area is kept clean and organised at all times.
6. Execute and demand the team to execute the highest level of service and set-up standards at all times.
7. Be knowledgeable of all services and products offered by the hotel.
8. Produce reports and analysis of the outlet and present report in the monthly performance meeting.
9. Lead the outlet efficiently in cost and expenses, constantly delivering the highest quality as well as driving high top line revenue and profit.
10. Assist in preparation of the outlet’s budget.
11. Conduct monthly inventory of operating supplies and equipment together with the stewarding department.
12.  Identify errors and correct them as required during set-up, service and breakdown of operations.
13. Implement a flexible work schedule based on business patterns.
14. Monitor operating supplies, equipment and reduce spoilage and wastage successfully.
15. Attend and contribute to all staff meetings, departmental trainings and hotel initiated trainings.
16. Attend all required trainings as described by the department.
17. Report incidents that require disciplinary actions immediately to the Head of Department.
18.  Prepare and review all departmental operations manual updates annually in accordance with the Assistant Head of Department.
19. Constantly improve the product quality by sourcing the best available products.
20. Support activities and cooperation with the suppliers.
21. Organise all required outlet specific trainings as described by the department.
22. Undertake reasonable tasks and secondary duties as appointed by the Head of Department.
23. Respond to any changes in the department as dictated by the hotel management.
24. Ensure that the opening and closing procedures established for the outlet are followed.
25. Be able to clean and wash dishes according to the established standards of performance.
26. Be able to clean and wash pots, pans and other kitchen equipment according to the established standards of performance.
27. Ensure that all garbage regulations i.e separation of items as well as the assigned garbage runs.
28. Have the knowledge of all cleaning procedures, use of dishwashing machines and the type of chemicals being used.
29. Ensuring that breakage is administrated as well as to provide constant feedback to the operation as a tool to reduce breakage and losses.
30. Strictly adhere to the established budgets and operating expense plans, ensuring that all costs are controlled.
31. Participate in the preparation of the Annual operating budget for operating expenses, operating equipment and FF&E requirements in line with the compilation of the annual business plan.
32. Ensure a successful management of the department.
33. Display a hands on approach and being present in the operation at all times.
34. Implement flexible schedules based on required business patterns.
35. Strictly control inventories and the par stock in the operation ensuring that all outlets are sufficient equipped.
36. Conduct quarterly full inventories of all operating equipment within the hotel, banquets and all related departments.
37.  Ensure control and supervision on the requisitions of operating equipment, the storage and careful handling of operating equipment.
38. Conduct and participate in daily pre shift briefings with regards to outlets and banquets activities.
39. Ensure that all outlets and departments are supplied with clean and dry operating equipment.
40. Ensure that all production areas and departments are supplied with clean and dry utensils.
41. Supervise contractors in kitchen and back of house areas of the Food & Beverage division.
42. Ensure networking with sister hotels and other hotels to borrow equipment as and when needed.
43. Be demanding and critical with regards to work processes, standards and performance.
44. Be innovative and entrepreneurial to review work processes with a cost efficient and saving approach.
45. Ensure a welcoming and courteous professional approach at all times.
46. Maintain daily checks and log reports of all areas responsible.
47. Report on a monthly basis to the Executive Chef
* Monthly outlet report
* Monthly breakage and loss report
* Chemical consumption per area
* Trainers report
48. Plan the weekly and monthly duty roster, ensuring that stewarding is adequately staffed and manpower is efficiently handled and part time labor expenses are controlled.
49. Develop a multi-tasking approach throughout the department.
50.  Ensure that all equipment specification lists are updated and controlled after every inventory.
51. Ensure that all required operating equipment is listed correctly with all detailed product specifications, purchase specifications and in line with the budget before handing to the purchasing department.
52. Coordinate all repair and maintenance reports for the respective departmental areas.
53. Ensure all FF&E items for banquets, outside caterings and seasonal usage are adequately stored, protected and reviewed before using. i.e. cleaned, varnished and painted or polished.
54. Ensure accurate planning and cost control of all related expenses.
55. Strict adherence to all hygiene requirements.

       凯宾斯基是一家来自欧洲，具有悠久历史的国际豪华饭店品牌。北京燕莎中心凯宾斯基饭店，是该品牌步入中国的第一站。融汇奢华、个性服务和文化交融——同在一个屋宇之下。优雅而大气地矗立在北京繁华的朝阳中央使馆商务区，距离市中心天安门广场、首都国际机场、紫禁城、天坛和国际展览中心等城市主要景点仅20分钟车程。以体贴入微的服务，完善的配套设施，为来自全球各地的商旅客人，提供了一处安心舒适、非凡的异乡住所。       北京凯宾斯基饭店传承了无与伦比的欧洲风格精髓，又完美地融入中国传统文化，散发出独特的魅力。专注于品质与细节，让宾客在感受古都北京的城市活力之余，感受时刻呵护的尊荣感。激情化的服务，创意了无与伦比的体验，这是我们有别于他人的独特所在。        饭店拥有480间景致宜人，设计典雅的客、套房，以一流的水准接待过众多国际政要和各界名流。10个设施完备的宴会厅可最多容纳1,200人。        七间风格独特的餐厅和酒吧包括享有盛名的巴伐利亚普拉那啤酒坊和凯宾美食廊，以新鲜的食品，纯正的风味，让口味“挑剔”的老饕们也能获得味蕾的全新享受。位于饭店18楼顶层可鸟瞰北京风景线的都市脉搏俱乐部游泳池同时还配备有齐全的运动设施，包括健身中心网球、壁球,是您身心放松愉悦的优选场所。       除了饭店本身，北京凯宾斯基饭店还管理着与饭店相连的8层写字楼，共计12500平方米的写字间面积；42个商店和展厅；从单居室到四居室的170套提供全套设备设施的公寓，配有格调高雅的家具和完备的家庭生活设施，并得到专业人员的悉心照料；此外，整个中心面临亮马河，还包含24小时服务的国际医疗中心及牙医门诊，以及设备齐全的儿童乐园和托儿所，更为客人在此“安居乐业”提供了充足的便利和品质保障。                                                                              北京燕莎中心凯宾斯基饭店公开招聘日                                                                                    时间：周一到周五
10:00-16:00                                                                                           （面试需提前预约）                                                                                                                                                                         酒店地址：                                                                                     北京市朝阳区亮马桥路50号                                                                                                需携带的材料：



















                                                                             1寸白底照片 • 简历• 身份证原件及复印件