- 職位性質(zhì)：全職
- 工作地區(qū)：天津市
- 招聘人數(shù)：1人
- 學(xué) 歷：大專
- 工作經(jīng)驗：10年以上
- 提供食宿：不限
- 年齡要求：不限
- 計算機(jī)能力：精通
- 語言要求：英語(熟練)
- 國際聯(lián)號工作經(jīng)歷：優(yōu)先
- 薪資待遇：1萬-1.5萬
- 職位有效期：2026-05-27至2026-08-25
職位：Italian Kitchen C.D.C 意大利廚房廚師長
崗位職責(zé)/職位描述
The Role 崗位職責(zé)：
1. Provides inspirational leadership, clear vision and direction to team members to ensure delivery of the Patina brand, values and vision, to create an amazing experience for our guests and team members.
為團(tuán)隊成員提供具有啟發(fā)性的領(lǐng)導(dǎo)力、清晰的愿景和明確的方向，確保柏典品牌、價值觀與愿景的貫徹，為賓客及團(tuán)隊成員打造非凡體驗。
2. Communicates expectations, recognises performance, and produces consistent desired business results.
傳達(dá)工作要求，認(rèn)可員工表現(xiàn)，持續(xù)實現(xiàn)預(yù)期的業(yè)務(wù)成果。
3. Ensures and provides flawless, upscale, professional and high-class guest service experiences as a role model and expertise in all kitchen related matters.
以專業(yè)典范和廚房事務(wù)專長，確保并提供無可挑剔、高端、專業(yè)且高雅的賓客服務(wù)體驗。
4. Be an exemplary role model in inspiriting team members through strong demonstration of the Patina Culture and Service Philosophy.
通過積極踐行柏典文化及服務(wù)理念，成為激勵團(tuán)隊成員的杰出榜樣。
5. Direct and lead the daily kitchen operations and ensures compliance with all F&B policies, standards and procedures. Ensures that the assigned Kitchen is managed efficiently according to the established concept statement, providing a courteous, professional, efficient and flexible service at all times
指導(dǎo)并管理每日廚房運營，確保嚴(yán)格遵守所有餐飲政策、標(biāo)準(zhǔn)與流程，依據(jù)既定理念高效管理所轄廚房，始終提供禮貌、專業(yè)、高效且靈活的服務(wù)。
6. Develops standard recipes which allow the restaurant to operate at an acceptable food cost and to ensure that the monthly forecasted Food Cost is achieved.
制定標(biāo)準(zhǔn)食譜，確保餐廳以合理的食品成本運營，并達(dá)成每月預(yù)期的食品成本目標(biāo)。
7. To strictly adhere to the established operating expenses and ensure that all costs are controlled while maintaining the quality, standards and meeting the expectations of the guests on a daily basis.
嚴(yán)格遵守既定運營開支標(biāo)準(zhǔn)，在維持品質(zhì)、標(biāo)準(zhǔn)并每日滿足賓客期待的前提下，有效控制各項成本。
8. Develops and provides innovative food concept through constant improvement of menu to keep up to date with the trend within the industry.
通過持續(xù)優(yōu)化菜單，創(chuàng)新餐飲理念，緊跟行業(yè)趨勢。
9. Assists the Executive Chef / Sous Chef in developing special promotion and seasonal menu items for the restaurant.
協(xié)助行政總廚/副廚師長策劃餐廳特別推廣活動及季節(jié)性菜單。
Talent Profile 能力&技能需求：
Acquire working experience in hotel/resort(preferably luxury brands).
擁有酒店工作經(jīng)驗(特別是奢華品牌的酒店)。
Have professional training in hospitality industry.
接受過酒店專業(yè)的培訓(xùn)。
Able to communicate in Mandarin or English fluently.
能夠流暢的使用普通話或英語進(jìn)行對話。
Having good communication skills.
良好的溝通能力。
Able to operate basic computer skills.
正確應(yīng)用基本電腦系統(tǒng)。
Minimum 10 years Culinary experience?for international luxury brands or affiliated five-star hotels.
擁有至少10年及以上國際奢華品牌或聯(lián)號五星級酒店廚房工作經(jīng)驗。
