Key Responsible:
主要工作職責(zé)：
FINANCIAL RETURNS:
·Complete forecasts, plans, and departmental production reports formanagement.
·Participate in the preparation of the hotel’s annual budget and the setting of departmentalgoals.
·Maintain updated and accurate costing and documentation of all dishes prepared and sold in thefood and beverageoperations.
財務(wù)回報
·為酒店管理層準(zhǔn)備各項預(yù)測、計劃和部門生產(chǎn)報告。
·參與準(zhǔn)備酒店年度預(yù)算，并設(shè)定部門目標(biāo)。
對所有在餐飲運營中制備和銷售的菜品進行精確的成本核算、記錄并及時更新
OUR PEOPLE:
·Manage day-to-day kitchen activities, plan and assign work, and establish performance and development goals for team members. Provide mentoring, coaching, and regular feedback tohelp manage conflict and improve team memberperformance.
·Educate and train team members in compliance with brand standards, service behaviours, and governmental regulations. Ensure staff has the tools, training, and equipment to carry out jobduties.
·Promote teamwork and quality service through daily communication and coordination with other departments. Assist sales, catering and banquet staff with banquets, parties and other specialevents.
·Recommend and/or initiate salary, disciplinary, or other staffing/human resources-related actionsin accordance with company rules andpolicies.
員工團隊
·處理廚房日常事務(wù)，計劃并分配工作，為每個員工設(shè)定績效及個人發(fā)展目標(biāo)。為員工提供教導(dǎo)、輔導(dǎo)并給予定期反饋，幫助解決各種員工矛盾，提升員工業(yè)績。
·遵照品牌標(biāo)準(zhǔn)、服務(wù)行為及政府法規(guī)教育和培訓(xùn)所有團隊員工。確保員工獲得恰當(dāng)培訓(xùn)，并配備完成工作所需的各種工具和設(shè)備。
·通過與其它部門進行日常溝通和協(xié)作促進團隊合作、提高服務(wù)質(zhì)量。協(xié)助銷售、餐飲和宴會部員工組織宴會、派對和其它特別活動。
·根據(jù)公司規(guī)定和政策，對員工工資、工作規(guī)程或其它人力資源相關(guān)事務(wù)提出建議或初擬方案。
GUEST EXPERIENCE:
·Solicit guest feedback to improve food and presentationquality.
·Assist with addressing customer questions and issues relating to kitchenservices.
·Assist Food and Beverage Director with menu planning, food and beverage coordination,table arrangements, decoration options,etc.
企業(yè)責(zé)任
·確保所有菜品制作和出品均符合配方要求和相應(yīng)標(biāo)準(zhǔn)。
·為所有的餐飲分部門、酒吧及餐飲宴會活動設(shè)計菜單和主題。監(jiān)督本地競爭對手動向和行業(yè)趨勢。
·維護相關(guān)流程，確保食物與酒水產(chǎn)品、庫存與設(shè)備的安全及以恰當(dāng)儲存。及時訂購補充物資，避免浪費，防止偷盜。
·確保所有的餐飲設(shè)施和儲藏室運行情況良好、定期清潔。
·遵守政府法規(guī)、品牌標(biāo)準(zhǔn)及酒店或公司的政策與操作流程。
可能需對酒店的安全負責(zé)，確保將偷竊、犯罪和其它風(fēng)險降至最低。完成其它分配的任務(wù)，可能需要擔(dān)任值班經(jīng)理。
Qualification:
任職資格
Completion of a degree or certificate in culinary arts and five years of experience as a chef, with at least one year in a supervisory capacity, or equivalent combination of education and culinary/kitchen operations experience. Must speak local language(s).
具有烹飪學(xué)歷或證書，5 年廚師經(jīng)驗，至少 1 年主管崗位經(jīng)驗，或具有其他同等烹飪學(xué)歷及經(jīng)驗。必須掌握本地語言。
