行政总厨 Executive Chef
- Shenyang, Liaoning
- Permanent
- Full-time
-履行分配的其他合理职责。【任职要求】我们在寻找什么？
为希尔顿品牌服务的行政总厨一直在为我们的客人服务，并与其他团队成员合作。要成功胜任这一职位，您应保持以下态度、行为、技能和价值观：
-高中文凭或同等学历。
-在四星级/五星级酒店或高标准餐厅担任厨房主管 10-15 年。
-至少 8 年主厨工作经验。
-掌握最新的卫生知识。
-持有有效的健康证书。
-良好的英语口语和书面表达能力，以满足业务需求。
-具有在国际连锁酒店担任类似职务的工作经验。
-主修烹饪专业者优先。
在希尔顿工作会是怎样的体验？
希尔顿是全球领先的酒店管理公司，业务涵盖从豪华的全方位服务酒店和度假村到长住套房和中等价位酒店等住宿领域。近一个世纪以来，希尔顿一直为商务和休闲旅客提供最优质的住宿、服务、设施和价值。希尔顿致力于延续其传统，为全球品牌提供卓越的宾客体验。我们的愿景是让地球充满好客的光芒和温暖，我们的团队团结一致，每天在世界各地创造非凡的好客体验。而我们出色的团队成员正是这一切的核心！An Executive Chef manages and leads the culinary operation to ensure it runs smoothly and meets Hilton standards.
What will I be doing?
As the Executive Chef, you will be responsible for performing the following tasks to the highest standards:
-Oversee culinary operations in all restaurant's Kitchens, including Pastry, Main Kitchen, Chinese Kitchen, Executive Club Lounge Kitchen as well as stewarding operations.
-Work at off-site events when requested.
-Plan, prepare and implement high quality food and beverage products and set-ups in all areas and in the restaurants.
-Work seamlessly with recipes, standards and plating guides.
-Maintain all HACCP aspects within the hotel operation.
-Use all equipment, tools and machines appropriately.
-Focus on constantly improving the training manuals and SOPs.
-Participate actively in quality initiatives such as the daily Chef briefings and monthly team meetings in order to improve culinary operations, meet targets and keep communication flowing.
-Assist in inventory taking.
-Knowledgeable of hotel's occupancy, events, forecasts and achievements.
-Prepare menus as requested.
-Work on new dishes for food tastings and photo taking.
-Attend service briefings.
-Communicate effectively with the Service team.
-Control stations within the kitchen.
-Effectively respond to every guests' requests.
-Learn and adapt to changes.
-Be receptive to constructive feedback.
-Purchase for and control production.
-This is by no means an exhaustive list as it is subject to changes according to the nature of the business at hand, the menus' content, and any other factors when duties might have to be re-defined according to the business pattern.
-Review rosters prepared by Section Chefs in advance, ensuring that they fulfil high business productivity and guest satisfaction.
-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 chefs on issues and take appropriate action.
-Ensure that recipes and costings are established and updated.
-Select team members who display qualities and attributes that reflect the department standards.
-Monitor food quality and quantity to ensure the most economical usage of ingredients.
-Advise new menus and seasonal food concept changes.
-Liaise with the Chefs daily to advice on any challenges and that guests will experience no delays during the service period.
-Check that the quality of food prepared by team members meet the required standard and make necessary adjustments.
-Monitor the 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 necessary steps to maintain the highest possible standards in this area.
-Attend communication meetings ensure that all assigned team members receive this communication.
-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 ingredients for the ala carte menus, daily menus, and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times.
-Manage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility.
-Control and monitor optimum food costs to yield maximum amount of outlet profit and maximum guest satisfaction.
-Work closely with the Chef and meet regularly to determine menu selections and specials that is both satisfying to guest and profitable to outlet.
-Review all timesheets to ensure that team members' work times and meal breaks are accurate.
-Understand, practice and promote good teamwork to achieve missions, goals, and overall departmental standards.
-Conduct culinary department meetings and communicate important hotel information to team members, receiving feedback in the absence of the Chef, communicating upwards to ensure a high level of team member satisfaction.
-Ensure that all team members have a complete understanding of and adhere to the hotel's team member rules and regulations.
-Carry out any other reasonable duties and responsibilities as assigned.
最佳东方