歡迎光臨歐式經(jīng)典個(gè)性奢華的杭州遠(yuǎn)洋凱賓斯基酒店
- 職位性質(zhì)：全職
- 工作地區(qū)：杭州市拱墅區(qū)
- 招聘人數(shù)：1人
- 學(xué) 歷：不限
- 工作經(jīng)驗(yàn)：10年以上
- 提供食宿：提供食宿
- 年齡要求：不限
- 計(jì)算機(jī)能力：良好
- 語(yǔ)言要求：中國(guó)普通話(熟練)
- 國(guó)際聯(lián)號(hào)工作經(jīng)歷：優(yōu)先
- 薪資待遇：2萬(wàn)-3萬(wàn)
- 職位有效期：2026-05-15至2026-08-16
1.? ?Ensures all department’s requirements are submitted/done on or before its due dates
? ? ? 確保在規(guī)定時(shí)間或在之前將所有部門(mén)要求的事情都提交/做好了。
2.? ?Responsible for all the Chinese food / dishes related but not specific to Chinese Restaurant, Chinese Banquet, ADD as well as in any outlet or menu in the hotel, as required by the executive chef.
? ? ? 按照行政總廚要求負(fù)責(zé)相關(guān)的所有中餐食品/菜品但并不僅是具體的中餐館、中餐宴會(huì)、全日制餐廳和酒店任何部門(mén)或菜單。
3.? ?Responsible for final authorization and approval of all market list, storeroom requisitions and urgent orders, in coordination with Executive Chef.
? ? ? 協(xié)助行政總廚，負(fù)責(zé)所有市場(chǎng)清單，倉(cāng)庫(kù)下單和緊急訂單的批準(zhǔn)和最終的授權(quán)。
4.? ?Produces an up-to-date standard recipe file for all food items listed on the menus that includes:
? ? ? 為所有菜單上食品制作一個(gè)最新的標(biāo)準(zhǔn)菜譜文件,其中包括：
? ? ??Sales History 銷(xiāo)售記錄
? ? ??Actual cost 實(shí)際成本
? ? ??Potential cost 潛在成本
? ? ??Production Time 出品時(shí)間
? ? ??Picture of the Finished Product 成品的照片
5.? ?Attends Daily meetings with Executive Chef and ensures relevant information is relayed on to department teams.
? ? ? 和行政總廚出席日常會(huì)議并確保相關(guān)信息傳遞給部門(mén)團(tuán)隊(duì)。
6.? ?Conducts daily chef’s briefing with his teams.
? ? ? 開(kāi)展日常的廚師短會(huì)。
7.? ?Reports directly to the Executive Chef.
? ? ? 直接向行政總廚匯報(bào)工作。
8.? ?Provides functional assistance and direction to the kitchen operation
? ? ? 為廚房操作提供功能性的幫助和方向。
9.? ?Ensures operation is running smoothly at all times
? ? ? 確保操作過(guò)程一直平穩(wěn)運(yùn)行。
10.? ?Has high knowledge of all preparation concerning ingredients, cooking techniques and presentation in all areas of the kitchen
? ? ? ? 熟練掌握廚房所有領(lǐng)域有關(guān)食材的準(zhǔn)備工作, 烹飪技巧和擺盤(pán)展示。
11.? ?Coordinate functions and activities with Executive Chef, Sales and F&B?department.
? ? ? ? 協(xié)調(diào)作用和配合行政總廚，銷(xiāo)售和餐飲部門(mén)的活動(dòng)。
12.? ?Maintain interdepartmental working relationships at all times.
? ? ? ? 維護(hù)不同部門(mén)間的工作關(guān)系
13.? ?Ensures food quality and food production standard practices are well maintained at all times? ? ? ??
? ? ? ?確保食品質(zhì)量和食品出品標(biāo)準(zhǔn)操作都得到良好的維持。
14.? ?Ensures that production is done according to the standard recipes at all times? ? ??
? ? ? ?確保出品都是根據(jù)標(biāo)準(zhǔn)的食譜所做。
15.? ?Assist and execute inspections of physical aspects of the preparation areas? ? ? ??
? ? ? ?協(xié)助和執(zhí)行對(duì)準(zhǔn)備區(qū)域的物理方面的檢查。
16.? ?Attends to clients’ food tastings/or as required by guests, Executive chef? ? ? ??
? ? ? ?參與客戶(hù)的試菜/或滿(mǎn)足客人及行政總廚的要求。
17.? ?Implements the FOOD SAFETY AND SANITATION FSMS/HACCP standards and policies at all times? ? ? ??
? ? ? ?執(zhí)行食品安全和衛(wèi)生/ 危害分析和關(guān)鍵環(huán)節(jié)控制點(diǎn)標(biāo)準(zhǔn)和政策。
18.? ?Responsible of creating new innovative dishes? ? ? ??
? ? ? ?負(fù)責(zé)制作新穎的菜品。
19.? ?Responsible in creating new menus, upgrading food quality and presentations in all outlets related to Chinese food or show kitchens.? ? ? ??
? ? ? ?負(fù)責(zé)所有中廚食品相關(guān)部門(mén)和開(kāi)放式廚房新菜單的創(chuàng)建、提高食品質(zhì)量和擺盤(pán)。
20.? ?Attends kitchen inspection walk-through with the Executive Chef, Hygiene manager and Stewarding Department? ? ? ??
? ? ? ?與行政總廚，衛(wèi)生經(jīng)理和管事部一起參加廚房檢查。
21.? ?Establishes and maintain effective employee relations in the department? ? ? ??
? ? ? ?建立和維護(hù)部門(mén)內(nèi)有利的員工關(guān)系。
22.? ?Follow hotel rules and regulation at all times? ? ? ??
? ? ? ?時(shí)刻遵守酒店規(guī)章制度。
23.? ?Conduct monthly food inventory of all related and responsible? kitchen’s / areas with the nominated Finance? Representative? ? ? ??
? ? ? ? 每月和指定的財(cái)務(wù)代表一起盤(pán)點(diǎn)相關(guān)的且負(fù)責(zé)的廚房區(qū)域食品的庫(kù)存。
24.? ?Perform any other duties assigned by the Executive Chef? ? ? ??
? ? ? ? 執(zhí)行行政總廚交辦的其他任務(wù)
