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广州圣丰索菲特酒店| 招聘职位

    职位:Banquet Kitchen Chef 中厨宴会厨房厨师长

  • 职位性质:全职
  • 工作地区:广东省广州市
  • 招聘人数:1人
  • 学  历:中专
  • 工作经验:5年以上
  • 所 在 地:不限
  • 户 籍 地:不限
  • 提供食宿:提供食宿
  • 年龄要求:不限
  • 计算机能力:不限
  • 语言要求:不限
  • 国际联号工作经历:不限
  • 薪资待遇:7千-8千
  • 职位有效期:2020-09-27至2020-10-27

岗位职责/职位描述

Supervise the function of all kitchen employees, facilities and costs, hence contributes to maximizing the overall Food & Beverage department profit.

监督厨房所有员工的工作,控制设备及成本,以尽可能增加效益。

 Control and analyses, on a on-going basis the following:

控制并分析以下各项:

Quality DIVISIONs of production and presentation. 

饭菜质量及外观

Guest satisfaction. 

客人满意程度

Merchandising and Marketing.

销售及促销

Operating food cost.

饭菜成本

Cleanliness, sanitation, hygiene.

干净、卫生、清洁

 Assume part or the entire responsibilities of Chinese Chef when requested.

如果需要,要完全或部分负责中厨厨师长的工作。

 Perform related duties and special projects as assigned.

完成布置的其它工作。

 Responsible for the production, preparation and presentation of all food items in areas concerned to ensure highest quality at all times.

负责本部所有食品的准备,烹饪及装饰,以确保达到质量要求。

 Assist or execute inspections of physical aspect of the food preparation areas.

协助并监督厨房的卫生。

 Attend to specific guests as required.

关注重要客人。

 Interact with individuals outside the hotel including but not limited to, clients, 

suppliers, government officials, competitors and other members of the local community, when requested to do by Executive Chef.

根据厨师长的要求,会见饭店外的客人,如:供货商,政府官员,同行及其它人员。

 Hire, develop and retain quality Sous chef and chefs.

招聘,发展维持有能力的厨师长及厨师

 Appraise the performance subordinate Sous chef and use effective coaching and counseling for positive improvement.

表扬鼓励行为优秀的下属厨师长,并有效的指导积极的改进

 Conduct annual performance appraisals for subordinate sous chef

为下属厨师长做年度评估

 Support subordinate sous chef with an effective training program to make them aware of the expectations and responsibilities that their positions entail.

为下属厨师长的培训项目提供有效的支持,使之达到其职位的期望和相应

 Establish and maintain effective employee relations in his section.

建立并保持本部良好的人事工作关系。

 Conduct, under the guidance of the Executive Chef, such functions as interviewing, hiring, employee orientation, performance appraisal, coaching, counseling, and suspension if necessary, to ensure appropriate staffing and productivity.

在总厨的指导下,对人员进行面视、聘用、熟悉环境、表扬、培训、劝告及停职等方面的工作.

 Develop formal training plans and conduct on the job training sessions for kitchen employees.

制定正式的培训计划并指导厨房员工的培训。

 Report directly to the Executive Chef

直接向行政总厨汇报。

 Provide functional assistance and direction to the kitchen operation.

协助并指导厨房的工作。

 Coordinate functions and activities with other Food & Beverage Departments.

协调与各部门的工作关系,并搞好各种活动。

 Maintain interdepartmental working relationships.

保持良好的内部工作关系。

Perform other related duties & special projects as assigned by the supervisor

随时执行上级分配的其他相关任务或特殊项目