上海招聘

职位描述：
协助餐饮部经理规划、组织及组建厨房和管事部团队。在餐饮部经理不在时负责整个厨房的运作。监督所有厨房及管事部员工，建立和维护所有标准，保证产品最高质量，管理所有营运的食品，有效地与各餐厅厨房合作，负责培训以及执行工作安全，严格食物安全以及卫生标准，为餐饮部的盈利作贡献。
1. To ensure culinary trends with innovative presentation, provide freshest products available, conduct daily briefings with all supervisors, follow up and enforce training plan. Schedule kitchen employees according to business needs. Maintain control of all food related expenses & food cost.
要保证烹饪趋势以及新概念的展示，提供最新鲜的食物，主持与所有主管的每日例会，跟进及实施所有员工的培训计划，根据业务需要分配工作，维护对所有食物相关的费用以及食品开支的控制。

2. To coordinate the fulfilment of the work safety & training, maintain the highest food safety and hygiene standards ( HACCP ) at all times, implement new buffet design on weekly base, involved in creating new culinary trends , Strive for the highest standards
协调，培训和应用工作安全标准，一如既往的执行和维护食品卫生安全要求，每周新自助餐的设计，参与新流行菜式的建立。在任何时候都争取最高的标准。

3. Responsible of the kitchen equipment and machinery’s, coordinates its maintenance & cleaning of all facilities to maintain good working condition. Verify and check the temperatures of walk in coolers and freezers & fridges in each outlet, report and prepare a defect list for the engineering maintenance department (. ASAP )
负责厨房设备机械，协助维护及清洁，保持设施处于良好状态。核实冷藏设备的温度。出现问题，立即与维护部门沟通。

4. To check that the needed materials for the right work of the kitchen are available, assuring its preservation and turnover. Work closely with the Food Storeroom to place the orders to the store on time.
检查厨房工作所需的材料，保证它的保存和转交。及时补货。

5. To check the correct temperature and follow recipes according to Hotels food safety standards
根据酒店标准检查正确温度，参照食谱工作。

6. To supervise and work closely according to what is been designed by the food & beverage department
根据餐饮部的设计进行监督和开展工作。

7. To coordinate the preparation of menus for special events, according to what is been communicated by sales / banqueting department.
根据与销售/宴会部门的沟通内容为特别的宴会准备菜单。

8. To design the menu’s for their specific restaurants and banquets. To propose the prices to the management, according to cost percentage requirements established by F & B Director
为餐厅及宴会厅设计菜单。 根据成本提出价格建议。

9. To keep a fluent communication with the F&B service staff, in order to reach a good coordination between both departments.
与餐饮服务人员保持良好沟通，以便两个部门之间合作顺利。

10. Responsible of the kitchen inventory & expenses –wastage-breakage
负责厨房的盘点，费用开支以及浪费和损耗

11. To participate in the elaboration of the annual budget of the kitchen.
参与厨房的年度预算的制定

12. To manage the recruitment, training and development of the staff according to the human resources procedures and the quality guide provided by Sol Meliá.
根据人力资源部规定及总部要求为本部门招聘员工，开展培训。

13. To analyze the quality index and the customer’s comments and to set up corrective actions and improvement plans.
分析质量指标和顾客评价，及时改进并推出改善计划。

14. To carry out duties and tasks as assigned by the supervisor.
贯彻执行由主管分派的工作和任务。
任职要求：
1.A Culinary degree from an international hotel school or completed a formal western style Cooking Apprenticeship
Occupational training (or equivalent)
烹饪学位或长期厨房工作经历，受过职业培训
2.Good level of English and good level of a second language would be an asset
英语熟练并掌握一种第二语言
3.Specializes in Fine Dinning , Spanish- Italian- French or any other Cuisine
精通高级西餐，西班牙-意大利-法国或其他菜式
Plan & propose effective promotions Banqueting
计划和维护宴会的有效促销
Food cost control
成本控制
Unique Buffet set up, Presentation Concepts
独特的自助餐布置及展示想法
Great attitude with colleagues & customers
对待同事以及客人的良好态度
4.6-8 years in the same position in hotels of similar category and services.
6-8年以上相似酒店相同职位工作经验
5.2 years in the same position in hotels of similar category and services.
两年以上相似酒店相同职位工作经验

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