聯(lián) 系 人: HR
傳 真:
電 話: 021-23302162
郵 箱: scarlett.zhao@langhamhotels.com
公司網(wǎng)址: http://www.langhamhotels.com.cn
地 址: 上海市黃浦區(qū)馬當(dāng)路99號
人才招聘
- 職位性質(zhì)：全職
- 工作地區(qū)：上海市
- 招聘人數(shù)：1人
- 學(xué) 歷：不限
- 工作經(jīng)驗：5年以上
- 提供食宿：不限
- 年齡要求：不限
- 計算機能力：不限
- 語言要求：不限
- 國際聯(lián)號工作經(jīng)歷：優(yōu)先
- 薪資待遇：1.5萬-2萬
- 職位有效期：2026-05-29至2026-08-27
職位：Chinese Executive Sous Chef 米其林二星唐閣中餐廳廚房行政副總廚
崗位職責(zé)/職位描述
SCOPE 范圍To
ensure the smooth operation of all kitchens. To produce high quality products
to his/her best knowledge, and assist the Executive Chef in the daily
operation. Train subordinates on food production, LHI brand standard and
regulations. Follow hotel standards and procedures as described in the hotels
hand book. Able to manage the restaurant and other departments in the kitchen
efficiently, well organized, and customer focus.
確保餐廳的平穩(wěn)運作，根據(jù)自身的專業(yè)知識制作高品質(zhì)的食品，協(xié)助行政總廚管理好廚房的日常運作。培訓(xùn)下屬同事食品知識、朗廷酒店品牌的標準和規(guī)章制度，酒店的標準以及遵循酒店的員工手冊規(guī)定的標準和步驟。有效管理餐廳及其他相關(guān)部門，具有良好的組織能力，關(guān)注顧客的需求。
PRINCIPAL
RESPONSIBILITIES 主要職責(zé)
1.?????
Fully responsible for kitchen operation and
performance in the absent of Chinese Executive Chef.
中廚房行政總廚不在時，全權(quán)負責(zé)廚房的日常操作。
2.?????
Make sure that food is tasty, attempting
presented, fresh, correct portioned and safe. 確保食品新鮮美味，可口誘人并且配料合理，衛(wèi)生安全。
3.???
Check the mise en place and make sure is according
to forecasted level of business, fresh, portioned and correctly stored
according to HACCP guidelines.
檢查所有食物，確保其達到預(yù)計的水準，新鮮，分盤，根據(jù)HACCP的指示正確儲存。
4.???
Train colleagues according to LHI Brand Standards,
HACCP and local Hygiene guidelines and assures that they are met at all times.
向同事培訓(xùn)朗廷的標準，HACCP以及當(dāng)?shù)氐男l(wèi)生標準，并確保其時刻達到標準。
5.???
Ensure that LHI & Hygiene documents are filed
in correctly and necessary updates are carried out.
?確保正確分類保存朗廷集團及衛(wèi)生的文件，并作必要的更新。
6.?????
Proper handling, maintaining and cleaning of
equipment.
正確合理使用設(shè)備，及時維修保養(yǎng)。
7.?????
Take temperature checks as required and keep
record on the company standards sheets.
按要求檢查溫度并做好相關(guān)記錄。
8.?????
Hold periodically class room style training for
younger colleagues in order to increase knowledge
?定期對新進同事進行課堂式培訓(xùn)，幫助其增加相關(guān)職業(yè)知識技能。
9.?????
Focus every day on food cost and train our colleagues
on doing the same.
?堅持每天強調(diào)食品成本控制，并培訓(xùn)同事增強該方面意識。
10.??
Follow “Clean as you go” policy and keep work
area clean at all times.
?遵守“走到哪里都干凈”的準則，隨時保持工作區(qū)域干凈整潔。
11.?? To
implement and follow a
departmental daily Briefing / show time.
貫徹執(zhí)行每天的例會。
12.??
All food items must be covered with cling film
(or proper lid), dated, labeled and initialed by person who made it or used it
first.
所有食品需用保鮮膜或合適的蓋子封好保存，并由制作者或最初使用者制作標簽，注明日期。
13.??
Rotation of foods – first in fist out.
遵循食物使用原則-先進先出。
14.??
If sick, report immediately to your supervisor.
?一旦生病，立即告知主管。
15.?
Creates recipes for colleague to follow and key
in into Material Control for food cost calculations.
?制作食譜配方并存檔至物料控制和食品成本控制文檔。
16.?
Creates user records for standardization of
products and set ups.
為了產(chǎn)品的標準化和過程的布置，建立使用記錄。
17.?
Cold food for straight consumption is handled
with gloves and mouth mask is worn at all times in cold kitchen/pantry
?冷房直接取用冷凍食品時需戴手套和口罩。
18.?
Usage of right chopping boards is maintained at
all times.
?一貫正確使用砧板。
19.??
Make sure all food is prepared by recipes.
?確保所有食品嚴格按照配方制作。
20.??
Inform supervisor of any problems or
complaints, either from internal or external customers, when they arise.
遇有內(nèi)部或外部的問題或投訴，立即告知主管。
21.??
Be able to work in another area when needed and
take part in cross-training when directed.
?按要求參加崗位交叉培訓(xùn)，需要時能調(diào)至其他部門協(xié)助工作。
22.??
Food in fridges to be checked on the beginning
of every shift and container being changed if necessary.
?每次交班前需檢查冰箱食物，如有需要，及時更換盛器。
23.?
Proper requisitioning to be done with Materials
Control soft ware.
進行合理的原料控制。
24.?
Coordinate with concerned departments for any
issues which may arise.
遇有問題，與相關(guān)部門協(xié)調(diào)處理好。
25.?
Attends meetings as required.
?按要求參加會議。
26.?
Get involved in buffet set ups and decorations.
?參加自助餐的擺臺。
27.?
Follow hotel policy as laid out
遵循酒店政策。
28.??
Full compliance with The Langham Hotels
Business Conduct guide
遵守朗廷酒店商業(yè)行為指導(dǎo)守則。
29.??
Ensures new colleagues get proper training,
guidance and close watch of follow ups確保新進同事接受所需培訓(xùn)、指導(dǎo)并關(guān)心其后續(xù)跟進。
30.?
Be aware of accident prevention and help enforce
safe work conditions. Zero accidents are our goal.
?知道如何預(yù)防工作事故，確保安全工作生產(chǎn)，以實現(xiàn)零事故之目標。
31.?
Follow
hotel policy as laid out in colleagues hand book.
根據(jù)員工手冊貫徹酒店政策。
32.? Perform any duties assigned by the
Management deemed necessary.
執(zhí)行任何管理層委托的工作。
REQUIREMENTS 職位要求1.????????
Education 教育學(xué)歷
?
Bachelor’s Degree
preferred
學(xué)士學(xué)位優(yōu)先
Culinary Education
preferred
烹飪教育畢業(yè)的優(yōu)先
2.????????
Experience 經(jīng)驗
?
?????? 5 year working experience, preferably in
international brand five star hotel
五年以上的工作經(jīng)驗
，有過在國際五星級酒店工作經(jīng)驗的優(yōu)先
3.????????
Job Skill / Knowledge 工作技能
/ 知識
Strong organization skills and excellent
cooking and pastry
skills;
強大的組織技巧及完美的烹飪和糕餅技巧
Possesses
the ability to perform all functions in the kitchen and pastry operation
有完成所有廚房和餅房運營中的工作職能的能力
Food and Beverage
culinary management experience with demonstrated leadership
具有領(lǐng)導(dǎo)才能和餐飲管理經(jīng)驗
Extensive knowledge of
food handling and sanitation standards
全面的食品加工及衛(wèi)生標準知識
Strong organization skills and effective influence skills
強大的組織技巧及有效的影響力
Knowledge of movement regulations and safety standards
具有運轉(zhuǎn)規(guī)章及安全標準的知識
4.????????
Computer Knowledge 電腦知識
?
?????? Knowledge of MS office software
會使用常用的微軟辦公軟件
5.????????
Language Proficiency 語言能力
?
Good communication skills (verbal and listening and writing)
良好的溝通技巧（口語，聽力及書寫）
English
required both listening and speaking
英語聽說能力
