- 職位性質(zhì)：全職
- 工作地區(qū)：江蘇省南京市
- 招聘人數(shù)：1人
- 學 歷：大專
- 工作經(jīng)驗：10年以上
- 提供食宿：提供食宿
- 年齡要求：不限
- 計算機能力：良好
- 語言要求：英語(良好)
- 國際聯(lián)號工作經(jīng)歷：優(yōu)先
- 薪資待遇：3萬-4.5萬
- 職位有效期：2026-05-13至2026-08-18
職位：Director of Culinary 廚藝總監(jiān)
崗位職責/職位描述
1. Provides inspirational leadership, clear vision and direction to team members to ensure delivery of the Capella brand, values and vision, to create an amazing experience for our guests and team members.
為團隊成員提供鼓舞人心的領(lǐng)導力、清晰的愿景和方向，確保嘉佩樂品牌、價值觀和愿景的傳遞，為我們的客人和團隊成員創(chuàng)造非凡的體驗。
2. Understands luxury and focus on quality, have ability & creativity to co create F&B concepts. Communicates expectations, recognizes performance,and produces consistent desired business results.
理解奢華并專注于品質(zhì)，具備共同創(chuàng)造餐飲概念的能力與創(chuàng)造力。傳達期望，認可績效，并持續(xù)產(chǎn)出預期的業(yè)務成果。
3.?Ensures and provides flawless, upscale, professional and high-class guest service experiences as a role model and expertise in all kitchen related matters.
作為所有廚房相關(guān)事務的榜樣和專家，確保并提供完美、高級、專業(yè)且高水準的賓客服務體驗。
4.?Be an exemplary role model in inspiriting team members through strong demonstration of the Capella Culture and Service Philosophy.
通過有力地展現(xiàn)嘉佩樂文化和服務理念，成為激勵團隊成員的典范榜樣。
5. Oversees and manages the daily operations of the Culinary division and ensures that all team members comply with service standards, departmental policies and operating procedures set by the hotel.
監(jiān)督和管理餐飲部門的日常運營，確保所有團隊成員遵守酒店制定的服務標準、部門政策和操作程序。
6. To ensure that the Department Operational Budget is strictly adhered to.
確保嚴格遵守部門運營預算。
7. Independently coordinates and prepares the schedule for F&B functions and activities with other F&B heads and sections as assigned to ensure smooth operation.
獨立協(xié)調(diào)并準備餐飲活動的時間表，與其他餐飲負責人及部門協(xié)作，以確保運營順暢。
8. To ensure that all the outlets and banquet is managed efficiently according to the established concept statements and adhere to Company and Hotel Policies& Procedures and Minimum Standards.
確保所有餐廳和宴會廳根據(jù)既定的概念說明進行高效管理，并遵守公司及酒店的政策、程序和較低標準。
9.?Ability to evaluate and draw up annual developments of budget, CAPEX and man power planning.
能夠評估并制定年度預算、資本性支出和人力規(guī)劃的發(fā)展方案。
10. Ensures accurate maintenance of recipes, conversion recipes and product specifications.
確保食譜、換算食譜和產(chǎn)品規(guī)格的準確維護。
11. Effectively coordinate Kitchen meetings to achieve highest level of efficiency and make sure the kitchen team is informed about daily and upcoming events.
有效協(xié)調(diào)廚房會議以實現(xiàn)高效率，并確保廚房團隊了解每日及即將發(fā)生的事件。
12. Ensures that the daily order list will be on time, purchased the best possible food and prepared according to the needs of the individual Kitchen.
確保每日訂單準時下達，采購優(yōu)質(zhì)的食材，并根據(jù)各個廚房的需求進行準備。
13. To participate with the preparation and implementation of a yearly marketing plan for each outlet, which is the basis of the Food & Beverage Annual Marketing Plan.
參與制定和實施每個餐廳的年度營銷計劃，這是餐飲年度營銷計劃的基礎(chǔ)。
14. Monitors and evaluate the activities and trends of competitive restaurants,bars and other hotel's banqueting departments.
監(jiān)控和評估競爭對手餐廳、酒吧及其他酒店宴會部門的活動和趨勢。
15. Ensures that all colleagues adhere to the Health, Hygiene and Safety guidelines in accordance with the Food, Health, Hygiene and Safety manuals.
確保所有同事遵守食品、健康、衛(wèi)生和安全手冊中的健康、衛(wèi)生和安全準則。
16. Establishes and implement operating standards for the Commissary Kitchen, establish and maintain a streamlined and efficient operation.
為廚房建立并實施操作標準，建立并保持精簡高效的運營。
17. Implements and controls performance standards for the Stewarding Operation in Kitchen areas so as to achieve the highest possible hygiene standards, minimize Operating Equipment Breakage and streamlined and efficient resource and equipment flows.
在廚房區(qū)域?qū)嵤┎⒖刂乒苁虏窟\營績效標準，以達到盡可能高的衛(wèi)生標準，大限度地減少運營設(shè)備破損，并實現(xiàn)資源和設(shè)備的精簡高效流動。
18. Conducts theoretical, formal and practical (on the job) training for all kitchen staff.
為所有廚房員工進行理論、正式和實踐（在職）培訓。
19. Responsible for ensuring that all kitchen staff adhere to the proper use and maintenance of the kitchen machines and equipment used in the operation.
負責確保所有廚房員工遵守廚房機器和設(shè)備的正確使用和維護規(guī)定。
20. Ensures to control food stock effectively in all kitchen operation by monitoring and managing inventory on a timely basis.
通過及時監(jiān)控和管理庫存，確保有效控制所有廚房運營中的食品庫存。
21. Attends and proactively contribute to all staff meetings Departmental and Hotel trainings scheduled and other related activities.
參加所有員工會議、部門和酒店安排的培訓以及其他相關(guān)活動，并積極做出貢獻。
22. Handling complaints and resolving service ‘Glitches’, keep a record of all feedbacks under the appropriate system. Ensures that the issues are resolved in a timely manner to guests’ satisfaction.
處理投訴并解決服務“故障”，在適當?shù)南到y(tǒng)下記錄所有反饋。確保問題得到及時解決，使客人滿意。
23. Ensures updating the Standard Operating Procedures in accordance to the hotel standards and business level by suggesting improvements to improve efficiency of work and performance.
通過提出改進建議來提高工作和績效效率，確保根據(jù)酒店標準和業(yè)務水平更新標準操作程序。
24. Report any issue or damages and breakdowns within working areas and the hotel to ensure a defect-free facilities and service amenities provided.
報告工作區(qū)域和酒店內(nèi)的任何問題、損壞或故障，以確保提供的設(shè)施和服務完善無缺。
25. Ensure all team members recognizes the importance of LQA and Forbes standards as to deliver excellent audit and service performance.
確保所有團隊成員認識到LQA和Forbes標準的重要性，以提供出色的審計和服務績效。
26. Analyze guest feedback from direct feedback, comment card or any online reviews and providing strategic direction to continuously improve overall rating.
分析來自直接反饋、評論卡或任何在線評論的客人反饋，并提供戰(zhàn)略指導以持續(xù)提高整體評分。
27. Maintains strong working relationships with other departments to ensure effective communications for operational issues, serves as a role model for inter-departmental collaboration and support
與其他部門保持緊密的工作關(guān)系，以確保運營問題的有效溝通，成為跨部門協(xié)作和支持的榜樣。
28.?Monitor performances team members and provide effective performance feedback for improvements, recognition and performance appraisal as due.
監(jiān)控團隊成員的績效，并提供有效的績效反饋以進行改進、認可和績效評估。
29. Mentor and guide individual team members’ growth and identify short to long-term goals to achieve and ensure high colleague engagement and welfare.
指導和引導每位團隊成員的成長，確定短期至長期目標以實現(xiàn)，并確保高員工參與度和福利。
30. Participate in recruitment activities such as interviewing new talents for the departments and succession planning.
參與招聘活動，如面試部門新人才和繼任計劃。
31. Take ownership of individual’s growth and be involved in career progression and succession planning of team members.
對個人成長負責，并參與團隊成員的職業(yè)發(fā)展和繼任計劃。
32. Proactively identify training needs of team members to ensure enhancement and performance improvement.
主動識別團隊成員的培訓需求，以確保能力提升和績效改進。
33. Maintain an image of professional senior management to all guests, team members and the hotel.
在所有客人、團隊成員和酒店面前保持專業(yè)高級管理層的形象。
34. Protect the privacy and security of guests and coworkers.
保護客人和同事的隱私和安全。
35. Plan and schedule roster according to business level to optimize resources.
根據(jù)業(yè)務水平規(guī)劃和安排排班表以優(yōu)化資源。
36. Be able to perform all tasks within the department and assist in shift coverage when necessary.
能夠執(zhí)行部門內(nèi)的所有任務，并在必要時協(xié)助輪班頂崗。
