Primary Responsibilities 主要职责
·Communicates with executive chef on all aspects of the kitchen management, to ensure proper co-ordination of instructions and directives.
·Is strongly involved in menu planning, and recommending new dishes. Gives instructions in all outlets concerned for both kitchen and service side.
·Recommends to Executive Chef Changes in kitchen equipment and structure and transmits any recommendation from the rest of the kitchen brigade. Discusses future budget items and keeps track of requirement throughout the year.
·Installs in the various kitchen departments the importance of food cost control and makes them familiar with our FBI system.
·Evaluates the performance of the kitchen staff and gives the Executive Chef any recommendations for promotions or other actions.
·At all times he should keep a good working relationship with other departments and employees to ensure full co-operations and commitment from all.
·同行政总厨在厨房管理方面进行沟通以保证管理方针的协调一致性。
·负责制定菜单和新菜式推介并制定所有餐厅的操作规程包括厨房和服务台。
·在厨房设备和结构改变方面给予建议并传达其他厨房的建议,对未来预算进行讨论并关注全年部门的需要。
·保证厨房各部位了解食品成本控制的重要性,并使各部位熟悉FBI系统。
·评定厨房员工的工作表现并给予行政总厨促进工作方面的建议。
·与其他部门保持良好沟通并保证员工完成来自其他部门的工作。
Knowledge and Experience 知识和经验
·Strong leadership, execution, and good communication and coordination skills
·Familiar with food research and development processes, food production technology and other knowledge, with the ability to independently develop new products and process design;
·Have high cooking skills, understand and be familiar with the origin, specifications, and quality of food materials;
·Familiar with cost control management, kitchen equipment knowledge.
·有较强的领导力、执行力与良好的沟通协调能力
·熟悉食品研发流程,食品生产工艺技术等知识,具有独立开发新产品及工艺设计能力;
·拥有较高的烹饪技术,了解和熟悉食品材料的产地、规格及质量;
·熟知成本控制管理、厨房的设备知识。
1、Attend and conduct departmental, and Interdepartmental meetings
准时出席各种会议。
2、Communicates with DFB on all aspects of the kitchen management, to ensure proper co-ordination of instructions and directives.
同DFB在厨房管理方面进行沟通以保证管理方针的协调一致性。
3、Follow up instructions given by GM&DFB and reports back any observations.
执行GM&DFB的指示并对跟进结果进行报告。
4、Is strongly involved in menu planning, and recommending new dishes. Gives instructions in all outlets concerned for both kitchen and service side (with help of outlet Managers)
负责制定菜单和新菜式推介并制定所有餐厅的操作规程包括厨房和服务台(在餐厅经理的帮助下)。
5、Infers with each section leader on work schedules, overtime requirements and duty roster.
在工作安排,加班需要和排班方面与各部位领导进行商讨。
6、Streamlines all training requirements between Sous Chef in charge of Training and all section leaders and co-ordinates all arrangements for proper execution of instructions.
根据培训需要安排培训,并协调所有安排以便合理执行上级的指示 。
7、Recommends to Executive Chef Changes in kitchen equipment and structure and transmits any recommendation from the rest of the kitchen brigade. Discusses future budget items and keeps track of requirement throughout the year.
在厨房设备和结构改变方面给予建议并传达其他厨房的建议,对未来预算进行讨论并关注全年部门的需要。
8、Is responsible to keep a record of all special promotions and activities, writing recipes and taking photographs.
负责记录所有特殊活动的宣传,撰写食谱和照相。
9、Ensures correct hygienic procedures, checks and controls refrigerators to ensure proper food turnovers and cleanliness.
保证正确的卫生操作流程,检查并控制冷库以保证食物周转和清洁。
10、Installs in the various kitchen departments the importance of food cost control and makes them familiar with our FBI system.
保证厨房各部位了解食品成本控制的重要性,并使各部位熟悉FBI系统。
11、Helps in the preparation of daily miss en place where necessary but keeps alert on other needs.
必要时对每天材料准备方面给予帮助并关注其他方面的需要。
12、Supervises any VIP parties and set ups, decorations and food displays. Liaison with other departments, include steward and service for proper co-ordination whenever needed.
监督VIP宴会,物品摆放和装饰以及食物的展览;与其他部门进行沟通包括管事部和服务方面以便有需要时进行合理的协调。
13、Spot checks before service hours and thereafter in regular intervals in all food producing outlets and buffets and gives immediate attention in case of any discrepancies.
在提供服务之前以及出菜之后进行检查,如发现问题及时解决。
14、Co-ordinates food orders from Storeroom and direct market and makes constant spot-check on their quality, gives special attention to all imported products.
协调并检查库存食品和采购食品的质量,对于所有进口产品的质量给予特别关注。
15、Keeps aware of trends, practices and equipment in the food service industry through trade magazines and other aids.
通过贸易方面杂志或其他渠道关注食品服务行业的发展趋势。
16、Evaluates the performance of the kitchen staff
评定厨房员工的工作表现并给予促进工作方面的建议。
17、Involved in the day to day monitoring of the food cost and responsible to keep it to the budget when the chef is absent.
当厨师长未在岗时负责每日食品成本的监控并维持预算。
18、Responsible for developing recipes and food presentation, implement standards
负责开发食谱。
19、Produces up to date standard recipe file for all food items listed on the menus, to include: Sales history, actual cost, production time, picture of the finished product, PPT menu slide.
按照标准食品及时更新菜单上的食品,包括:历史价格,实际成本,制作时间,完成的图片和幻灯片。
20、At all times he should keep a good working relationship with other departments and employees to ensure full co-operations and commitment from all.
与其他部门保持良好沟通并保证员工完成来自其他部门的工作。
Administration 管理职责:
Supervise production of all kitchen items, ensure production and consistent quality, within the limits of established policies, procedure of F/B recipes, oversee and direct all aspects of kitchen operation, delegate work to his subordinates, organize his work efficiently.
监督厨房所有出品,以确保出品达到酒店规定的标准。指厨房各方面的工作,为员工作好表率,并有效地组织好日常各项工作。
【职位描述】
·To make that the specialized food are its origin and in quality.
·Test and develop new dish and items
·Ensures correct hygienic procedures, checks and controls refrigerators to ensure proper food turnovers and cleanliness.
·Spot checks before service hours and thereafter in regular intervals in all food producing outlets and buffets and gives immediate attention in case of any discrepancies.
·Co-ordinates food orders from Storeroom and direct market and makes constant spot-check on their quality, gives special attention to all imported products.
·确定食物的产地和质量。
·尝试和开发新菜式和新的原材料。
·保证正确的卫生操作流程,检查并控制冷库以保证食物周转和清洁。
·在提供服务之前以及出菜之后进行检查,如发现问题及时解决。
·协调并检查库存食品和采购食品的质量,对于所有进口产品的质量给予特别关注。
【任职要求】
·Proficient in cooking knowledge and cooking technology, and understand cooking culture and relevant folk knowledge.
·Have the courage to create and innovate.
·Love your job, work hard and serve guests wholeheartedly.
·Working experience in star hotels is preferred.
·熟练掌握烹饪知识和烹饪技术,了解烹饪文化和相关民俗知识。
·具有勇于创造、大胆革新的精神。
·热爱本职工作,吃苦耐劳,全心全意为客人服务。
·拥有星级酒店工作经验优先。
【职位描述】
·Ensure that service is carried out in accordance with brand standards
·Responsible for guest and staff satisfaction in the outlet.
·Continually improving and enhancing service standards, and updating the Standards and Procedures as and when required.
·Manage the delivery of high quality food to guests
·Ensure guest needs and reasonable requests are met
·Seek opportunities to continually improve food
·Abide by the Sofitel Guest Satisfaction System
·To make that the specialized food are its origin and in quality.
·Test and develop new dish and items
·确保员工根据品牌标准给客人提供服务。
·加强、提高食品水准以超出规定的服务要求。
·承担起客人满意的责任。
·负责向客人传送高水平食品。
·确保客人的需求和合理的要求被满足。
·不断寻找机会改进食品。
·遵守索菲特酒店顾客满意标准。
·确定食物的产地和质量。
·尝试和开发新菜式和新的原材料。
【任职要求】
1.基础英语交流能力。
2.具有西饼房相关管理工作经验8年以上。
3.熟悉西式面包制作,有一定的创新意识 。
Primary Responsibilities 主要职责
·Implement and improve standard operating procedures.
·Maintain a high standard of service skills and skills.
·Assist in organizing special events and recommending special promotion.
·Familiar with product knowledge.
·Ensure that all goods storage areas are kept in order and clean.
·Perform other relevant duties and special tasks assigned.
·执行和改进标准操作流程。
·保持高标准的服务技能和技巧。
·协助组织特殊事件和推荐特色推广。
·熟知产品知识。
·保证所有的物品存放区域保持井然有序且干净卫生。
·履行其它相关职责和指派的特殊任务。
Knowledge and Experience 知识和经验
·Minimum 10-12 months cumulative experience in hospitality/customer service, or in specific chosen area
·College or Bachelor (i.e. diploma, degree) in Hospitality or Business an asset, but all candidates are considered
·Desire to advance hospitality career, with strong ability, engagement, and motivation
·Agile and works well in fast-paced environments, willing to learn and commit to a role
·Excellent communication skills in English (+other language requirements, as applicable)
·至少累计10-12个月的酒店行业/服务行业的实习经历
·酒店管理或者相关专业的大专、本科学历,对酒店行业感兴趣的其他专业亦可考虑
·渴望在酒店行业发展职业,有足够强的能力、意愿和积极性
·应变能力强,适应快节奏的环境,愿意不断学习并且坚持
·出色的英语沟通能力(学习二外者更佳)
Primary Responsibilities 主要职责
·Suggests food and beverages to be well versed with the menu, method of preparation and accompaniments.
·Maintains cleanliness and mise-en-place level at working station and service pantry for smooth operation.
·Cleans all spillage during mealtime and at closing.
·Attends all training sessions as scheduled.
·Establishes effective employee relations and maintain the highest level of professionalism.
·要熟知菜单、食品配方及其它方面的知识,以便向客人推荐各种食品及饮料。
·保持工作场地及餐具室内物品的齐全、干净、整洁。
·用餐期间及结束用餐时清理所有的脏物。
·按照安排参加所有的培训课程。
·建立良好的人事关系,在工作中树立良好的工作形象。
Knowledge and Experience 知识和经验
·Fluent Mandarin, strong language expression ability, good at communication and affinity;
·Good teamwork ability, high sense of responsibility.
·普通话标准流利,语言表达能力强,善于沟通,有亲和力;
·良好的团队合作能力,具有高度的责任心。