杭州招聘

RESPONSIBLE FOR:负责

The Chef de Cuisine is responsible for creating and implementing the menu

餐厅厨师长将负责创建及实施菜单

He is also responsible for training his staff to prepare the dishes properly and consistently. The ability to motivate and inspire line cooks to perform at a high level

负责培训员工，让他们正确的、持续性的准备菜肴。有能力激励及启发厨师保持高标准的烹饪水准

He/she will be responsible maintaining the consistency and high standards of the menus

始终确保菜单的高品质

The Chef de Cuisine is responsible to the kitchen in all areas. He is to ensure a good working environment and employee relations throughout the kitchen and should further be responsible for the training and professional development of all kitchen staff.

餐厅厨师长的职责就是管理整个餐厅,他要确保有一个良好的厨房工作环境以及人际关系,当然他也要负责员工的培训.

JOB REQUIREMENT: 岗位需求

Passionate about Italian cuisine, one with a broad understanding of traditional ingredients and recipes

对意式料理充满热情，对传统食材和食谱有广泛的了解

Ability to create and implement menu

有能力创造并实施菜单

Hold similar position in Italian Concept Restaurant

在意式餐厅担任相同岗位

Minimum 3 years experience as Chef De Cuisine

有至少3年担任厨师长的岗位经验

Minimum 10 years’ experience in Culinary area

至少有10年烹饪领域经验

Posses professional disposition with excellent communication and interpersonal skills

具有良好沟通能力和人际交往能力

DUTIES AND RESPONSIBILITIES:责任与使命

He/she is to maintain a professional attitude and will ensure that agreed quality, hygiene and consistency standards are kept or surpassed, at all times by himself and his subordinates.

以职业精神确保菜肴的品质,卫生以及始终如一的高品质.

He/she will be expected to meet or exceed budgeted food cost and while maintaining the highest standards.

在注意成本控制的同时确保食物的高品质.

He/she will be expected to meet budgetary requirements in operating equipment and general cost.

注意运营成本控制以及总体成本控制

He/she will be expected to oversee all ordering and quality of goods arriving into the building

检查所有运到货物的预定情况及质量

He/she is to maintain food consistency as laid out by the company.

保证食品质量达到公司所制定的标准

Be fully responsible for the labour budget of the kitchen department.

负责厨房的劳动成本预算

Control manpower distribution throughout the kitchen, by overseeing the scheduling of all sections and makes adjustments anticipating unscheduled business

合理安排厨房人力资源,检查所有工作时刻表,做出调整以备一些未预定客人的用餐要求

Comply with company grooming standards

要求员工严格遵照公司仪容仪表规定

PLANNING AND ORGANIZATION计划与组织

Perform any other reasonable duties as required by Sr. Management from time to time

坚决执行高级管理层额外的合理任务

To assist in the creation of a strategy to constantly improve and generate greater efficiency in cost operational context

将成本控制工作做得更好

To assist in the creation of new dishes and menu engineering

协助制作好菜肴创新工作和更新菜单工作

TEAMWORK, SUPPORT, MOTIVATE STAFF, EMPOWER STAFF, CAREER PLANNING团队,支持,激励员工,授权予员工,事业计划

The Chef de Cuisine influences the skills, knowledge, attitude, communication and team spirit of every kitchen employee

将他平生所学的技巧,知识,工作态度,交流技巧和团队精神教授给他的员工

Technical knowledge and job skills training including effective use of provided materials.

给予员工专业技术知识和技能培训,包括现有材料的合理利用

Creates enthusiasm for training and development amongst all Sous Chefs and Chef de Parties, demi chef de parties, cooks and trainees

调动员工的积极性

Motivates and leads by example

激励员工并以身作则

Communication of local and international food trends and market needs to all staff

将最新的美食信息和市场动态告诉我们的员工

Communication of local requirements, food sanitation laws, safety regulations and other to all staff

让员工了解当地的要求,食品卫生法安全规章制度及其他

COMMUNICATION沟通

Conduct constant inspections of kitchens with follow up to appropriate parties

坚持彻底严格的厨房工作检查

Hold daily briefing with key kitchen team members

每天与厨房领导成员开短会

Attend or host weekly kitchen meeting with sous chef with minute follow up plan

组织并参与每周厨房例会,宣布最新工作计划

Attend key briefings and training sessions.

参加重要的短会及培训

TRAINING培训

To assist and train staff both as part of the departmental induction process and as an ongoing program to achieve and exceed minimum service standards

无论何时都视每一位员工为我们团队的一员,给予他们培训及帮助,从而使他们给予客人极具创意与前瞻性的至尊服务

SET PROCESS, MEASURES AND DRIVE IMPROVEMENTS IN QUALITY

制定程序,标准改进工作质量

Complete detailed checks of the entire Food and Beverage operation during all service periods taking necessary actions to correct any deviation from quality standards

监管整个食品的生产流程,采取相应措施确保质量

Relate guest comments, positive or negative and take proper actions

根据客人的评价(正面的或负面的)，采取相应措施

Adhere to any reasonable request or change to working time or area, within the parameters set out by company standards

在公司规章制度允许的范围内,尽可能批准员工关于调整工作时间及工作任务的要求

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