此崗位需要有零點(diǎn)廚房同等職位工作經(jīng)驗(yàn)。
扒房廚師長(zhǎng)將負(fù)責(zé)管理和帶領(lǐng)團(tuán)隊(duì)，確保酒店廚房的餐飲運(yùn)營(yíng)順暢，并提升廚房的標(biāo)準(zhǔn)水平。
我將從事哪些工作？
作為廚師長(zhǎng)，您需以最高標(biāo)準(zhǔn)完成以下任務(wù)：
規(guī)劃、準(zhǔn)備并執(zhí)行餐廳各區(qū)域的高品質(zhì)餐飲產(chǎn)品及擺盤布置。
嚴(yán)格遵循食譜、標(biāo)準(zhǔn)及擺盤指南進(jìn)行操作。
確保酒店運(yùn)營(yíng)中所有HACCP（危害分析與關(guān)鍵控制點(diǎn)）環(huán)節(jié)的合規(guī)性。
合理使用所有設(shè)備、工具及機(jī)器。
專注于培訓(xùn)手冊(cè)和標(biāo)準(zhǔn)操作程序（SOP）的持續(xù)改進(jìn)。
積極參與質(zhì)量改進(jìn)活動(dòng)，如每日廚師簡(jiǎn)報(bào)和每月團(tuán)隊(duì)會(huì)議，以不斷提升餐飲運(yùn)營(yíng)水平、達(dá)成目標(biāo)并保持溝通順暢。
根據(jù)要求參與場(chǎng)外活動(dòng)。
完成廚房區(qū)域外的任務(wù)和工作。
協(xié)助進(jìn)行庫存盤點(diǎn)。
了解酒店的入住率、活動(dòng)安排、預(yù)測(cè)及業(yè)績(jī)表現(xiàn)。
按要求及時(shí)準(zhǔn)備菜單。
參與新菜品的品鑒和攝影工作。
管理廚房?jī)?nèi)的各工作站。
與客房部緊密合作，確保高標(biāo)準(zhǔn)的清潔度及低損耗率。
有效響應(yīng)客人需求。
學(xué)習(xí)并適應(yīng)變化。
樂于接受建設(shè)性反饋。
采購并控制生產(chǎn)。
始終以專業(yè)和積極的態(tài)度對(duì)待團(tuán)隊(duì)成員和主管。
遵守酒店既定規(guī)則和團(tuán)隊(duì)成員手冊(cè)，確保您監(jiān)督下的所有團(tuán)隊(duì)成員也遵守，以確保部門順暢運(yùn)營(yíng)。
協(xié)調(diào)、組織并參與廚房的所有生產(chǎn)活動(dòng)。
檢查并跟進(jìn)自助餐菜單、每日菜單及季節(jié)性特色菜的食材與設(shè)備準(zhǔn)備工作，始終維持預(yù)設(shè)食譜標(biāo)準(zhǔn)、份量控制及成本核算。
自身及所轄團(tuán)隊(duì)成員需嚴(yán)格遵守規(guī)范的工作流程。
保持個(gè)人衛(wèi)生、整潔的制服、工作站及工具的衛(wèi)生與清潔。
注意受污染食品的危險(xiǎn)，確保冰箱中的食材得到適當(dāng)檢查和更換。
向行政總廚報(bào)告任何問題并采取適當(dāng)行動(dòng)。
跟進(jìn)行政副廚師長(zhǎng)指示的新菜單、每日特餐和促銷活動(dòng)相關(guān)的新食譜或工作方法的變更。
與行政副廚師長(zhǎng)密切合作，確定當(dāng)日需生產(chǎn)、采購或準(zhǔn)備的食品和食材的數(shù)量。
最大限度控制浪費(fèi)以實(shí)現(xiàn)最佳盈利。
檢查部門所有設(shè)備，確保其處于良好工作狀態(tài)，如有必要，向行政副廚師長(zhǎng)報(bào)告故障或問題。
為工程部門準(zhǔn)備必要的工作訂單。
確保食譜和成本核算已建立并更新。
監(jiān)控食品質(zhì)量和數(shù)量，確保原料的經(jīng)濟(jì)使用。
檢查團(tuán)隊(duì)成員準(zhǔn)備的食品質(zhì)量是否符合要求標(biāo)準(zhǔn)，并進(jìn)行必要調(diào)整。
選拔具備部門標(biāo)準(zhǔn)所需素質(zhì)和特質(zhì)的團(tuán)隊(duì)成員。
管理培訓(xùn)職能，確保所有團(tuán)隊(duì)成員在承擔(dān)職責(zé)前獲得崗位認(rèn)證。
監(jiān)控整體食品運(yùn)營(yíng)，確保食品按時(shí)且正確地準(zhǔn)備。
監(jiān)督廚房的清潔、衛(wèi)生和維護(hù)，并采取必要措施以維持該領(lǐng)域的最高標(biāo)準(zhǔn)。
控制、監(jiān)控并負(fù)責(zé)食品成本，以實(shí)現(xiàn)最大化門店利潤(rùn)和最大化客人滿意度。
審核所有考勤表，確保團(tuán)隊(duì)成員的工作時(shí)間和用餐休息時(shí)間準(zhǔn)確無誤。
理解、實(shí)踐并推廣團(tuán)隊(duì)合作，以實(shí)現(xiàn)使命、目標(biāo)和整體部門標(biāo)準(zhǔn)。
確保團(tuán)隊(duì)成員對(duì)公司政策和程序有全面的理解并嚴(yán)格遵守。
對(duì)團(tuán)隊(duì)成員進(jìn)行所有設(shè)備、工具和機(jī)器的正確使用培訓(xùn)。?
我們需要什么？
為希爾頓品牌服務(wù)的行政總廚始終以賓客為中心，并與其他團(tuán)隊(duì)成員緊密合作。要成功勝任這一職位，您應(yīng)具備以下態(tài)度、行為、技能和價(jià)值觀：
具備滿足業(yè)務(wù)需求的基本英語口語能力。
完成衛(wèi)生培訓(xùn)課程。
持有有效健康證明。
精通另一門語言。
熟悉HACCP體系。
參與過額外的烹飪課程或研討會(huì)。
具備在國(guó)際連鎖酒店類似崗位的工作經(jīng)驗(yàn)。
優(yōu)先考慮擁有酒店管理或烹飪學(xué)校的職業(yè)教育背景。
在希爾頓工作會(huì)是怎樣的體驗(yàn)？
希爾頓是全球領(lǐng)先的酒店集團(tuán)，業(yè)務(wù)涵蓋從豪華全服務(wù)酒店及度假村到長(zhǎng)住套房及中檔酒店等多個(gè)領(lǐng)域。近一個(gè)世紀(jì)以來，希爾頓始終為商務(wù)及休閑旅客提供最優(yōu)質(zhì)的住宿、服務(wù)、設(shè)施及價(jià)值。希爾頓致力于延續(xù)其傳統(tǒng)，通過全球品牌為賓客創(chuàng)造卓越的住宿體驗(yàn)。我們的愿景是讓地球充滿酒店業(yè)的光芒與溫暖，這使我們作為團(tuán)隊(duì)每天在全球各地創(chuàng)造非凡的酒店體驗(yàn)。而我們出色的團(tuán)隊(duì)成員正是這一切的核心！??
A Chef de Cuisine will manage and lead the team to ensure smooth culinary operation and maximize the level of standard in the hotel’s kitchen.?????????????
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What will I be doing??
As the Chef de Cuisine, you will be responsible for performing the following tasks to the highest standards:?
Plan, prepare and implement high quality food and beverage products, and set-ups in all areas in the restaurant.?
Work seamlessly with recipes, standards and plating guides.?
Maintain all HACCP aspects within the hotel operation.??
Use appropriately all equipment, tools and machines.?
Focus on constant improvement of training manuals and SOPs.?
Participate actively in quality initiatives such as daily chef briefings and monthly team meetings?in order to?constantly improve the culinary operation, meet targets and keep communication flowing.?
Work on offsite events when requested.?
Complete tasks and jobs outside of the kitchen area.?
Assist in inventory taking.?
Knowledgeable of hotel’s occupancy, events, forecasts and achievements.?
Prepare menus as requested, in a timely fashion.?
Work on new dishes for food tastings and photo taking.?
Control stations within the kitchen.?
Work closely with the stewarding department to ensure high levels of cleanliness and low levels of lost and breakages.?
Effectively respond to guests’ requests.?
Learn and adapt to changes.?
Be receptive to constructive feedback.??
Purchase for and control production.?
Maintain at all times?a professional and positive attitude towards team members and supervisors.?
Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly.?
Coordinate, organize and participate in all production pertaining to the kitchen.??
Check and follow-up on the assembling of ingredients and equipment for the ala carte menu, daily menus and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing?at all times.?
Be?disciplined and adhere to proper work practices at all times?for yourself and team members assigned to you.??
Maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools.??
Be aware of the dangers of contaminated food and ensure ingredients in the refrigerators are checked and replaced appropriately.?
Report to the Executive Chef on any issues and take appropriate action.?
Follow-up on changes in new recipes or work methods pertaining to new menus, daily specials, and promotional activities as instructed by the Executive Sous Chef.?
Work closely with the Executive Sous Chef in determining the quantity of food items and ingredients to be produced, bought or prepared for that day.??
Exercise maximum control on wastage to achieve optimum profitability.?
Check all equipment belonging to the department and make sure that all are in good working order, and if necessary, report faults or problems to the Executive Sous Chef.??
Prepare the necessary work orders for the Engineering department.?
Ensure that recipes and costings are established and updated.?
Monitor food quality and quantity to ensure the most economical usage of ingredients.?
Check that the quality of food prepared by team members meet the required standard and make necessary adjustments.?
Select team members who display qualities and attributes that reflect department standards.?
Manage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility.?
Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner.?
Oversee the cleanliness, hygiene and maintenance of the kitchen and undertake steps necessary to maintain the highest possible standards in this area.?
Control, monitor and be responsible for food costs to yield the maximum amount of outlet profit and maximum guest satisfaction.?
Review all timesheets to ensure that team members’ work times and meal breaks are accurate.?
Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards.?
Ensure that team members have a complete understanding of and adhere to the hotel’s team member rules and regulations.?
Train team members on the correct usage of all equipment, tools and machines.?
What are we looking for?
A Chef de Cuisine serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:
Basic spoken English to meet business needs.
Up to date with sanitation classes.
Possess a valid health certificate.
Proficient in an additional language.
Knowledgeable in HACCP.
Participated in additional culinary classes or seminars.
Work experience in similar capacity with international chain hotels.
Technical education in hospitality or culinary school preferred.
What will it be like to work for Hilton?
Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travellers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!
