Les offres de “Hyatt Hotel”

Expire bientôt Hyatt Hotel

Chef de Cuisine-Fine Dining Grand Hyatt Shanghai

  • Shanghai, CHINA
  • Enseignement

Description de l'offre

1.To assist Executive Chef in the running of the kitchen, contributing to the overall success of outlets and banquets, in accordance with the hotel’s standards and financial goals. 在厨房每天的工作中,协助行政总厨使厨务部门更好的与各个餐厅协作,完成酒店的标准服务和达到酒店的商业目标。

2.Conducts regular communications meetings and ensures that departmental briefings and meetings are effective and conducted as necessary. 组织部门的例会,保证酒店内部信息的有效沟通。

3.Handles all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.提供及时、有效而个人化的服务,确保达到专业、高品质的工作水准。遇到不能解决的问题时,迅速汇报,确保高效的服务。

4.Directs employees to ensure productivity meets standards given in accordance with Hyatt Design Standards and Criteria and the Hyatt International Food and Beverage Operations Manual.知道并保证所有厨务部的所有产品符合酒店和凯悦国际的食品标准。

5.Constantly evaluates local, national and international market trends, vendors and other hotel/restaurant operations to make sure that the hotel’s own operations remain competitive and cutting edge. 分析当地,国内和国际的市场趋势,了解同行的运营情况保证酒店的竞争力。

6.Plans or participates in planning menus and utilisation of food surpluses and leftovers, taking into account probable number of guests, market conditions, popularity of various dishes and frequency of menu. 参与计划菜单的编写; 尽量使用多余的原材料防止浪费;估计客人的数量;预测市场情况;了解流行的菜肴并且勤更新菜单。

7.Reviews menus, analyses recipes, determines food, labour, overhead costs and assigns prices to menu items.审查菜单和分析菜谱,决定所需原材料,劳动力,成本和菜肴的价格。

8.Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production.监督厨房的工作,并且与其他的厨房协调,为客人提供新鲜的菜肴同时控制原材料的浪费现象

9.Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner. 监督食品的准备和烹饪过程,配料的使用量和菜肴的卖相保证烹制完成的菜肴符合标准。

10 .Establishes and enforces nutrition and sanitation standards for restaurant. 保证各个厨房菜肴的营养价值和卫生。

11.Oversees and assists in the recruitment and selection of all Food and Beverage employees. Adheres to hotel guidelines when recruiting and uses a competency-based approach to selecting employees. 监督和协助餐饮部员工的录用。坚决依照酒店的制度和职位的能力需要来选择员工。

Profil recherché

Qualifications :

1. Good at English Communication Skills 良好的英语沟通能力

2. More than 3 years culinary experience 不低于3年的厨房管理经验

3. Prefer fine dining administration management experience as Chef de Cuisine or hotel management experience 有高级西餐厅和酒店西餐厅厨师长管理经验优先

4. Team work spirit 团队合作意识强

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