Primary Responsibilities主要職責(zé)
To assist the Executive Chef inorganizing the filing system of the division/Department/Section.
To be responsible for the security,confidential and upkeep of all kitchen / F&B files
To take minute, draft letters, handletelephone calls and trace correspondence in line with Sofitel standards anddepartment guidelines.
Assist Hygiene Manager handling food hygiene,waste management , Green cable etc.
Responsible for all typing work in the kitchenoffice, i.e. all correspondence, memo, function sheets, menus, translations,recipes etc.
Responsible for collecting mail andfunction orders and its proper distribution to the kitchen outlets, plus anychanges that follows
Assist the executive Chef / DFB and theoutlets to liaison with the other dept.
To know how to operate the hotel’scomputer as well as all relevant programs i.e. MC, HR etc.
協(xié)助行政總廚關(guān)于組織管理大部門(mén)/部門(mén)/各小部門(mén)的填寫(xiě)系統(tǒng)工作。
負(fù)責(zé)所有廚房/餐飲部文件的安全和更新保存文件。
按照索菲特酒店的標(biāo)準(zhǔn)和部門(mén)指引做會(huì)議記錄,草擬信件,接聽(tīng)電話并跟進(jìn)反饋。
協(xié)助食品衛(wèi)生經(jīng)理處理食品衛(wèi)生,廢棄物管理,綠色飯店等相關(guān)工作。
每月將數(shù)據(jù)輸入所有廚房大使的安排計(jì)劃。
負(fù)責(zé)所有廚房辦公室的打字工作,例如:所有的通信,備忘錄,功能表,菜單,翻譯,食譜等等。
負(fù)責(zé)收集快件,起作用的單子,并將它們合理的分發(fā)給廚房各分部門(mén),另外任何改變,要進(jìn)行跟進(jìn)。
協(xié)助行政總廚/餐飲部總監(jiān)和各小部門(mén)與其他部門(mén)的溝通。
了解如何操作酒店的電腦和相關(guān)的程序,如采購(gòu)單,人事部系統(tǒng)等等。
Knowledge and Experience知識(shí)和經(jīng)驗(yàn)
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Minimum 1 year Hotel experience with a International operation environment.
Communication skills in both Chinese & sampleEnglish.
Have team work spirit.
Hotel Restaurant Management graduate.
1年酒店工作經(jīng)驗(yàn),有國(guó)際品牌酒店工作經(jīng)驗(yàn)優(yōu)先。
良好的中文溝通能力和簡(jiǎn)單的英文溝通能力。
具有團(tuán)隊(duì)合作精神。
酒店管理專(zhuān)業(yè)畢業(yè)。