【职位描述】 With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight. From an open door to a welcoming smile and an exceptional experience, we offer the millions of travellers who stay with us every year a welcome they will never forget. In addition to our flagship brand, Hilton Hotels & Resorts, the family of brands includes Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton and many others. If you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member. Because it’s with Hilton where we never forget the reason we're here: to delight our guests, Team Members, and owners alike. The Chinese Head Chef is responsible for the operations of the Chinese Kitchen and the delivery of the highest standard of food quality as per hotel standards and procedures. The role ensures that all food in the hotel, whether cooked or uncooked is consistent in terms of quality, taste and presentation. The Chinese Head Chef ensures that the preparation of food produces superior meals within budget parameters, resulting in a profitable food operation. This role plans meals, supervises and coordinates the work of Chefs, Cooks and other Kitchen team members. He / she is to be familiar with competitive operations with regards to pricing, quality and merchandising. What will I be doing? As the Chinese Head Chef, you will be responsible for performing the following tasks to the highest standards: -Plan, prepare and implement high quality food and beverage products as well as set-ups in the restaurant. -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 constantly improve the culinary operation, meet targets and keep communication flowing. -Work at offsite events when tasked. -Complete tasks and jobs outside the kitchen areas when requested. -Assist with inventory taking. -Knowledgeable of hotel’s occupancy, events, forecasts and achievements. -Prepare menus as per request, in timely fashion. -Work on new dishes for food tastings and photo taking. -Control stations within the kitchen. -Work closely with the Stewarding department to ensure high levels of cleanliness and low levels of lost and breakages. -Effectively respond to every guests’ requests. -Be receptive to constructive feedback. -Purchase for and control production. -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. -Monitor food quality and quantity to ensure the most economical usage of ingredients. -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 Chef on issues and take appropriate action. -Follow-up on changes in new recipes or work methods pertaining to new menus, daily specials, and promotional activities as instructed by the Executive Chef. -Work closely with the Executive Chef in determining the quantity of food items and ingredients to be produced, bought or prepared for that day. -Exercise maximum control on wastage to achieve optimum profitability. -Check all equipment belonging to the department and make sure that all are in good working order, and if necessary, report faults and problems to the Executive Chef. -Prepare the necessary work orders for the Engineering department. -Ensure that recipes and costing are established and updated. -Monitor food quality and quantity to ensure the most economical usage of ingredients. -Attend monthly management meetings, operations meetings and hold daily briefings in the absence of the Executive Chef. -Advise new menus and seasonal food concept changes with the help of the Executive Chef. -Liaise with the Executive Chef daily to advice of any challenges and ensure 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. -Select team members who display qualities and attributes that reflect the department standards. -Manage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility. -Monitor 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 and ensure that all assigned team members receive this communication. -Control, monitor and be responsible for food costs to yield the maximum amount of outlet profit and maximum guest satisfaction. -Work closely with the Executive Chef, meeting regularly to determine menu selections and specials that are 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 teamwork to achieve missions, goals, and overall departmental standards. -Prepare menus, considering number of guests, market condition popularity of various dishes, recent menus and religious or secular holidays. -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. 作为中厨房总厨，您将应以最高标准完成以下任务： -· 计划和准备执行高质量的食品和摆设在指定的餐厅。 -· 严格按照菜谱、标准和摆盘标准。 -· 在酒店运营之中保持HACCP各方面要求。 -· 正确操作所有的设备、器具和机器。 -· 必须对具有持续性的人员培训和标准与程序的提高和改善保持关注。 -· 必须积极主动参加每日质量会议（每日厨师晨会、团队会议），以保持厨房运营持续地提高，达到目标和保持顺畅地交流。 -· 可以被要求进行外卖工作。 -· 可以被要求在厨房以外的地点完成工作。 -· 可以被要求进行盘存工作。 -· 所有员工都应知道关于住宿率、宴会、预测计划和收益。 -· 及时的按要求准备菜单。 -· 新菜品的制作在品尝上要结合数码照片。 -· 调节厨房内部的岗位。 -· 与管事部紧密的工作关系确保高质量的清洁和最低程度的破损。 -· 对于每位客人的要求要作出回应使客人满意。 -· 用虚心的态度去接受有建设性的意见。 -· 采购和控制产品。 -· 时刻保持对于同事和主管等一个专业和积极的态度，依据酒店的规则和员工手册的要求行为举止，确保部门的良好运营。 -· 协调、组织和参与和厨房有关的所有产品的制作，检查并依照零点菜单和每日菜单，季节特供菜单。时刻保持预先设置菜单的标准，份量和成本。 -· 时刻保持自己和所管辖的员工的纪律性和适当的操作。并且检查个人卫生、整洁的工服、操作台的 整洁和卫生、清洁的器具。知道污染食品的危险和适当检查，彻底清理冰箱的需要。向行政总厨汇报所有的问题并采取适当的行动。 -· 遵照行政总厨要求的任何新菜单的改动和对于新菜单、每日特供菜单、促销活动所采取的任何工作方法。 -· 紧密配合行政总厨对于当天食品数量的定购。最大限度的杜绝浪费已获得最佳的收益率。 -· 检查所有归属于该部门的设备，确保所有设备正常运转，如果需要向行政总厨汇报所有问题。准备递送工程部门的维修单。 -· 确保菜谱和成本的存在和更新。 -· 监控食品的质量和数量是确保最大限度的节约原材料。 -· 在行政总厨缺席的情况下出席每月管理者会议、运营部会议以及组织部门会议。 -· 协助行政总厨厨师对新菜单提出建议和改变季节性食品的观念。 -· 组织厨师日常基本的挑战，令客人感受无任何延误的服务。 -· 检查员工准备的食品质量按需求标准和做出必要的调整。 -· 选择有良好表现和工作态度的员工作为部门标准。 -· 管理培训和确保所有员工在他上任他的岗位之前具有该岗位合格的资质。 -· 监控整个食品操作并确保食品按时和正确地操作。 -· 负责察看清洁、卫生和厨房维护，并采取必须的步骤保持区域最高的标准。 -· 参加交流会议并负责确保所有的员工获得此交流信息以确保员工的高度满意。 -· 控制、监控和负责获得最佳的成本控制以获得各部分的最佳收益和最佳客人满意度。 -· 与厨师紧密合作，常规会面决定菜单的选择，以同时让客人满意和获得各部分满意的收益。 -· 检查所有的时间表以确保所有员工的工作时间和用饭时间准确。 -· 时刻理解、实践和促进团队的工作方法，达到使命和目标和部门的总体标准。 -· 当有宴会或其他特殊活动时同宴会厅经理共同协商菜单并定价。 -· 确保员工充分的理解并遵守员工手册内容。 -· 如有必要 ，该部门有权更改或补充该职位描述。 -· 完成任何其他合理的职责和被指派的职责。 【任职要求】 What are we looking for? A Chinese Head Chef serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow: -High school graduate. -At least 15 years of Kitchen experience and supervisory level in a 5-star hotel, with a minimum of 10 years as a Chinese Executive Chef. -Good command in English, both verbal and written to meet business needs. -Up to date sanitation classes. -Possess a valid health certificate. -Proficient in an additional language. -Knowledgeable in HACCP. -Participated in additional culinary classes or seminars. -Work experience in similar capacity with international chain hotels. -Technical education in hospitality or culinary school preferred. 希尔顿中厨房总厨职位始终要以宾客的利益为重并与其他团队成员密切合作。若要成功地应聘这一职位，您的态度、行为、技能和价值观应符合下列标准: -· 至少有十五年以上国际五星酒店厨房管理工作经验并有十年中餐行政总厨经历。 -· 高中毕业，最好是专业烹饪学校毕业。 -· 英文掌握能力(口语和书写)。 -· 更新的卫生课程。 -· 健康证。 -· 额外的语言知识。 -· 在食品安全体系方面的知识。 -· 参与过额外的厨房课程或研讨会。 -· 具有在国际连锁酒店的相关经验。