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Assists to ensure that culinary activities are aligned with the respective Corporate Strategy, and that the Hotel Actions have been implemented where appropriate.
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Assists in the preparation and updates of individual Departmental Operations Manuals.
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Conducts regular communications meetings and ensures that departmental briefings and meetings are effective and conducted as necessary.
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Ensures that all guest contact culinary Associates deliver the brand promise and provide exceptional guest service at all times.
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Ensures that Associates also provide excellent service to internal customers in other departments as appropriate.
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Handles all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.
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Maintains positive guest and colleague interactions with good working relationships.
岗位职责
•支援行政總廚所有餐廳、送餐服務和酒店自助餐的菜單
•Support
Executive Chef for all the Restaurant outlet, room service menus
•帶領廚房團隊以及制定部門的培訓需求和實施廚房部門人才的培訓
•Supervise
the kitchen team
and identify training needs, develop
& implements training for the Kitchen department talent
•按照食品安全管理體系及部門標準,保持其部門及人員衛生
•Responsible
for the compliance in cleaning schedule to maintain sanitation and hygiene as per HACCP & department standards
•協助廚房食材、設施和成本控制,從而提高餐飲部門的整體利潤
•Assist
on the purchase of equipment, food
materials, facilities and cost control, hence contributes to maximizing the
overall Food and Beverage department profit
•與酒店外的個人交流,例如客戶、供應商、競爭對手和當地社區的其他成員
•Interact
with individuals outside the hotel such as clients, suppliers, competitors and other member of the local community
岗位要求
•於充滿熱情和多元文化的餐飲團隊工作
•Working
with a passionate and multi-cultural F&B team
•至少八年酒店餐飲管理經驗,有中國內地相關工作經驗更佳
•Minimum of 8 years’ experience in hotel F&B
operations management, relevant working experience in Greater China is preferred
•在成本控制,市場營銷、促銷和衛生管理方面具有豐富的知識
•Excellent knowledge in cost control,
marketing, promotion & hygiene management
•積極,具創新思维,服務至上,具有出色的溝通能力和人際交往能力
•Hands-on, creative, open minded,
self-motivated and service-oriented with excellent communication &
interpersonal skills
•能於壓力下工作,並能適應快節奏的工作環境
•Able to work under pressure with
flexibility of adapting in a fast-paced environment
•基本英語讀寫能力; 懂普通話/粵語更佳
•Basic command of written and spoken
English; able to communicate in Mandarin and Cantonese are a plus
Job Requirement and Basic Qualification
- Experienced in French cuisine with restaurant or hotel background
- Excellent written and verbal communication skills in English and Mandarin as a plus skill
- International work experience, especially within Asia Region
- Excellent planning and communication skills, sociable and open minded
- Ability to build relationships, internal and external
- Hands on and passionate about training on the job
- Leadership style, which is supportive and tackles obstacles together
Duties
- Responsible
for Grill 79 culinary operation, which includes purchasing, storage and
product control up to the proper creation, planning and implementation of
creative menus.
- Ensure the
ultimate guest experience across all managed outlets and food service within
the hotel and for external catering requirements.
- Maintain the
highest standard of food quality and sanitation standards.
- Drive high
standards with food preparation to increase the profitability of the hotel,
reduce waste and maximize sustainable sources.
Responsibility
- At least 2 years’ experience as Chef de
Cuisine, related experience in Michelin star Restaurant is preferred.
- Experience working with a culturally diverse workforce.
- Displays initiative and creativity.
- Excellent attention to details.
- Proven ability to develop and improve business.
- Ability to engage employees at all levels.
- Ability to lead and
motivate team, detect and develop talent.
1. Make sure that food is tasty, attempting presented, fresh, correct portioned and safe. 确保食品新鲜美味,可口诱人并且配料合理
2. Buffet food is delivered on time, 15 minutes, before opening the restaurant or banquet function. 餐厅营业或者宴会开始前15分钟确保自助餐一切就绪。
3. That mise en place is fresh, correct size, portioned and according to business.
确保食品新鲜美味,可口诱人并且配料合理。
4. Will learn and execute the 30 point hygiene standards at all times, train young associates on it and will self inspect his area at least once a month.
认真学习并积极贯彻执行卫生标准30条、对新进员工进行培训并且每月至少亲自检查自己所负责的工作范围一次。
5. Train subordinates with Marriott standards and assures that it meet all times.
按照万豪标准培训员工,并确保他们遵循这些标准。
6. Ensure that Marriott International documents are filled in correctly and necessary changes are done. 确保正确地存档万豪文件,并作必要的更新。
7. Proper handling, maintaining and cleaning of equipment. 正确合理使用设备,及时维修保养。
8. Take temperature checks as required and keep record on the company standards sheets. 按要求检查温度并做好相关记录。
9. Hold periodically class room style training for younger associate in order to increase knowledge. 定期对新进员工进行课堂式培训,帮助其增加相关职业知识技能。
10. Focus every day on food cost and train our associates on doing the same. 坚持每天强调食品成本控制,并培训员工增强该方面意识。
11. Follow “Clean as you go” policy and keep work area clean at all times. 遵守“走到哪里都干净”的准则,随时保持工作区域干净整洁
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. 所有食品需用保鲜膜或合适的盖子封好保存,并由制作者或最初使用者制作标签,注明日期。
13. Rotation of foods – FIRST IN – FIRST OUT (FIFO). 食品的循环使用——先进先出原则。
14. If sick, report immediately to your supervisor. 一旦生病,立即告知主管
15. Creates recipes for associate to follow and key in into Material Control for food cost calculations. 制作食谱配方并存档至食品成本控制文档。
16. Creates user records for standardization of products and set ups. 建立档案记录食品制作及布置标准
17. Cold food for straight consumption is handled with gloves and mouth mask is worn at all times in cold kitchen/pantry.
冷房直接取用冷冻食品时需戴手套和口罩。
18. Usage of right chopping boards is maintained at all times. 一贯正确使用砧板。
19. Time card must be punched in and out. 出入酒店需拉考勤卡。
20. No associate to be on the property after working hours without authorization.
未经许可,任何员工下班后不在酒店逗留。
21. Conducts or supervise daily 15 minute training session and supervise taste panels. 管理并对员工进行15分钟培训。
22. Make sure all food is prepared by recipes. 确保所有食品严格按照配方制作。