Supervise, train, and inspect the performance of assigned Kitchen Staff, ensuring that all procedures are completed to the Hotel and Bulgari Standards, while working within the budgeted guidelines.
管理、培训以及检查指定厨房员工的表现,确保在做预算指导方针时所有的步骤都符合酒店和宝格丽的标准。
Assist where necessary to ensure optimum service to guests.
在任何有需要的地方给予帮助确保最好的对客服务。
Provides support, training, direction, and focus, helps staff members have continuous success. Develop understanding of stewarding processes.
提供支持、培训和指导并关注、帮助所有员工取得连续的成功。确保在管理过程中,理解力不断进步。
岗位职责
•支援行政總廚所有餐廳、送餐服務和酒店自助餐的菜單
•Support
Executive Chef for all the Restaurant outlet, room service menus
•帶領廚房團隊以及制定部門的培訓需求和實施廚房部門人才的培訓
•Supervise
the kitchen team
and identify training needs, develop
& implements training for the Kitchen department talent
•按照食品安全管理體系及部門標準,保持其部門及人員衛生
•Responsible
for the compliance in cleaning schedule to maintain sanitation and hygiene as per HACCP & department standards
•協助廚房食材、設施和成本控制,從而提高餐飲部門的整體利潤
•Assist
on the purchase of equipment, food
materials, facilities and cost control, hence contributes to maximizing the
overall Food and Beverage department profit
•與酒店外的個人交流,例如客戶、供應商、競爭對手和當地社區的其他成員
•Interact
with individuals outside the hotel such as clients, suppliers, competitors and other member of the local community
岗位要求
•於充滿熱情和多元文化的餐飲團隊工作
•Working
with a passionate and multi-cultural F&B team
•至少八年酒店餐飲管理經驗,有中國內地相關工作經驗更佳
•Minimum of 8 years’ experience in hotel F&B
operations management, relevant working experience in Greater China is preferred
•在成本控制,市場營銷、促銷和衛生管理方面具有豐富的知識
•Excellent knowledge in cost control,
marketing, promotion & hygiene management
•積極,具創新思维,服務至上,具有出色的溝通能力和人際交往能力
•Hands-on, creative, open minded,
self-motivated and service-oriented with excellent communication &
interpersonal skills
•能於壓力下工作,並能適應快節奏的工作環境
•Able to work under pressure with
flexibility of adapting in a fast-paced environment
•基本英語讀寫能力; 懂普通話/粵語更佳
•Basic command of written and spoken
English; able to communicate in Mandarin and Cantonese are a plus
岗位职责
l 完成餐厅营业指标;
l 与餐厅总经理一起编制营收及成本预算、人员编制及薪酬结构、财务分析、餐饮分析等;
l 管理各分部(配菜、冷菜、肉房、饼房),做好分工管理工作;
l 配合采购部门进行市场调研,了解最新市场行情,同时对于厨房食材、设施设备进行挑选和购买,保持较高的产品质量;
l 监管各分部收货物品的数量与质量;
l 做好固定资产及消耗物品的盘点及管控工作;
l 可以被要求进行外卖工作;
l 可以被要求在厨房以外的地点完成工作。
岗位要求
l 八至十年厨房经验/四/五星级酒店或高标准的社会餐饮经验;
l 五年以上管理经验或两年以上同等职位工作经验;
l 熟练掌握食品安全体系方面内容;
l 具有较强的团队精神,通过合作及对同事工作的支持达到团队的共同目标;
l 优秀的领导和人员管理技能,附加培训技能。