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崗位職責/職位描述

【工作職責】

充分落實酒店的各項標準。

監督各部門的運作，尤其在高峰時間，有需要的時候對部門的工作作調整，以提高工作效率。

充分落實凱悅溫情和餐飲部經典20條。

積極響應客人的合理建議，并盡快改善。

激勵員工的創新意識，并且對他們的創新和對部門的貢獻給予肯定。

與行政委員會積極配合，學習主動靈活的工作方式，為酒店的客人提供最優質的服務。

保證所有廚務部員工以積極靈活主動的方式與其他部門的員工協作，我們的精神是：團隊協作！

確保每個員工知道市場上的應季的和新興的原材料。

檢查和監督食品生產的每個過程，在適當的時候提供反饋信息。

與物料部經理，和備餐廚房一起保證原材料的物美價廉。

與餐務部經理一起保證廚房的衛生狀況，保養廚房中的儀器，將破損率將到最低，延長它們的使用壽命。

監督員工餐廳食品的質量，使員工餐廳的食品質量與其他的餐廳一樣高。

【福利待遇】

為了吸引和留住優秀的人才，為員工打造無與倫比的體驗，深圳柏悅酒店將為你提供以下全面的福利方案。

薪資：

提供有競爭力的薪酬/績效激勵/獎金

福利：

12天起帶薪年假，每滿一年增加一天; 每年12晚全球凱悅酒店免費住房

免費提供設施完備，拎包入住的員工宿舍; HyCare員工認可獎勵項目

職業發展：

全球凱悅旗下酒店調動機會; 國內/海外交流培訓項目

凱悅在線學習平臺; 系統的服務技能與領導力培訓

身心健康：

豐富的員工活動及節日福利; 周期性運動俱樂部活動; 自選補充健康福利保險計劃

[Job Description]

Ensures that all company minimum brand standards have been implemented, and that optional brand standards have been implemented where appropriate.

Monitors all operations, especially during peak business periods, working through the respective Head of Department to make adjustments where necessary.

Ensures that all Touches of Hyatt and the Food and Beverage Top 20 are implemented.

Provides feedback on the results of the Consumer Audit and to ensure that the relevant changes are implemented.

Encourages employees to be creative and innovative, challenging and recognising them for their contribution to the success of the operation.

Works closely with other Executive Committee members in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.

Ensures that culinary employees work in a supportive and flexible manner with other departments, in a spirit of “We work through Teams”.

Ensures that all employees are up-to-date with the availability of seasonal and new products on the market.

Tastes and monitors the food products served throughout the operation, providing feedback where appropriate.

Works with the Materials Manager in the procurement of the best product for the best price and in the management of the relevant areas of the Commissary Kitchen.

Works closely with the Stewarding Manager to ensure that hygiene standards are maintained and that operating equipment is cared for to maximise its useful life and to minimise breakage.

Oversees the quality and variety of food and beverages served in the Employee Restaurant, ensuing that this outlet is operated to the same standard as any other outlet.