Responsibilities 工作职责
1.Prepares all dim sum items for daily operation;
2. Checks and prepare all mise en place in section.
1.准备每日所需的点心,以确保运作顺利进行;
2.检查和准备所在部门的全部食品准备工作。
Preferred Qualificationand Skills 岗位职责
1.High school education, cooking school or culinary institute education or equivalent experience;
2. Assist in the kitchen, contributing to the overall success of the outlet, in accordance with corporate F&B guidelines, Hotel F&B standards and financial goals.
3.Ability to operate,maintain and properly clean work environment;
4.Mandarin speaking is a must and work authorization in China is required.
1.食品烹饪相关高中学历或相关工作经历;
2.在厨房中协助整个部门的运营,严格遵循集团餐饮部规章制度、酒店餐饮标准以实现财务目标;
3.能够运营、维持及保持工作环境的清洁;
4.能够讲普通话及具有在中国工作的许可。
Responsibilities
工作职责
1.Continuously seeks ways to assist the Outlet management to maximise their revenues and profits through innovative recipes.
不断地通过创新食谱来寻求方式协助酒店管理部门最大化他们的收入和利润。
2.Maintains positive guest and colleague interactions with good working relationships.
保持积极的顾客与同事之间良好工作关系的互动。
3.Serves fresh food to the guests which is prepared a la minute, is consistent in quality, and which reflects the style of the outlet concept.
为了体现酒店的风格和概念,始终为客人供应定制和质量一致的新鲜食物。
4.Assist Department Head in conducting knowledge training during menu change.
在换菜单期间协助部门经理进行知识培训。
We Expect from You
我们对您的期望
1.A profound knowledge in Culinary and service rules.
对厨房及服务规则有足够了解。
2.Minimum two years previous experience in the same position.
至少两年在同等职位的工作经验。
3.Requires a working knowledge of division operations.
需要部门运营的工作知识。
4.Requires the ability to operate and utilize culinary production equipment and tools effectively.
需要有效的操作和使用厨房生产设备和工具的能力。
DUTIES AND RESPONSIBILITIES工作职责
•Manages all functions of theFood Production and Stewarding operations to achieve the optimum departmentalprofit
•管理食品生产部和管事部所有工作,获得最佳部门效益。
•Manages all functions of theFood Production and Stewarding operations to achieve the optimum quality levelof food production and sanitation
•管理食品生产部和管事部所有工作 ,获得最佳的食品质量水平和实现最高的卫生标准。
•Oversees special events andspecial food promotions
•指导特别活动和特殊的食品销售工作。
•Makes recipes and maintainsup-dated and accurate costing of all dishes prepared and sold in the Food andBeverage operation
•编制菜谱,并准确记录餐饮部制作和售出的所有菜肴的成本并予以更新。
•Develops and writes standardrecipes
•开发和编写标准菜谱。
•Develops new dishes and products
•开发新的菜肴和产品。
•Takes steps to ensure thatoutstanding culinary technical skills are maintained
•采取相应措施确保优秀餐饮技巧得以保持。
•Maintains comprehensive productknowledge including ingredients, equipment, suppliers, markets and currenttrends and make appropriate adjustments to kitchen operations accordingly
•拥有综合性的产品知识,包括配料、设备、供应商、市场和最新趋势,并对厨房运作进行适当调整。
•Controls and analyzes, on anon-going basis
•对各项的水平进行持续性的控制和分析
•Develops with the TrainingManager training plans, develops training material in accordance with IHGguidelines and implements training plans for the Food Production employees andother Food and Beverage employees
•与培训经理一起按照洲际酒店集团的指导方针制订培训计划并编写培训材料,为食品生产部的员工和餐饮部其它员工提供培训。
•Develops with the Director ofFood and Beverage popular menus offering guests value for money in accordancewith IHG guidelines
•依照洲际酒店集团指导方针,与餐饮总监一起开发受大众欢迎的菜单,使客人获得物有所值的产品。
•Plans and organizes with theDirector of Food and Beverage successful Food and Beverage activities in thehotel and overseas
•与餐饮总监一起成功的计划和组织国内外餐饮活动。
•Attends and participates to othermeetings as required by the administrative calendar
•按照行政管理日历的要求,参加并参与其它会议。
•Keeps an up-dated Hotel Policiesand Procedures file
•更新酒店政策与工作程序档案
•Sets Food Production andStewarding goals and develops strategies, procedures and policies
•制定食品生产部和管事部的工作目标,以及战略策略,工作程序和制度。
•Determines with the FinanceDirector the minimum and maximum stocks of all food, material and equipment
•与财务总监一起决定所有食品、材料和设备的最小和最大库存量。
•Sets standards of all food andequipment purchases in accordance with IHG guidelines
•按照洲际酒店集团指导方针制定所有食品和设备的采购标准。
•Monitors local competitors andcompare their operation with the hotel Food and Beverage operation
•监督本地竞争对手的情况,并将他们的运作与酒店的餐饮运作进行比较。
•Works with Human Resources onmanpower planning and management needs
•和人力资源部一起进行人力规划和管理需求。
•Works with Director of Financein the preparation and management of the Department’sbudget
•和财务总监一起编制和管理部门预算。
•Perform other duties as assignedby superior.
•履行上级分派的其他职责
Responsibilities
工作职责
1.Work closely with other employees in a supportive and flexible manner, focusing on the over all success of the hotel and the satisfaction of hotel guests;
2.Ensures the sanitation standards for kitchen are being met;
3.Assists in the training of the employees ensuring that they have the necessary skills to perform their duties;
4.Provides a courteous and professional service at all times.
1. 与其他同事积极灵活的合作,以酒店的总体业绩和客人的满意为重点;
2. 确保厨房的卫生标准达到;
3. 帮助培训员工,以确保他们拥有可以执行自己责任所必须的技能;
4. 随时保证礼貌和专业的服务。
Preferred Qualification and Skills
优先考虑的资格与技能
1.High school education, cooking school or culinary institute education or equivalent experience;
2.Two to three years previous experience in culinary or related work experience;
3. Ability to operate, maintain and properly clean work environment;
4.Proficient knife skills and ability to multi-task;
5.Mandarin speaking is a must and work authorization in China is required.
1.食品烹饪相关高中学历或相关工作经历;
2.2到3年相关工作经验;
3.能够运营、维持及保持工作环境的清洁;
4.专业的刀工,能够同时进行多项任务;
5.能够讲普通话及具有在中国工作的许可。