上海招聘

Job Responsibilities: 岗位描述

Menu & Food Development:
1. Coordinate with Executive Chef to adapt new recipes so that they are deliverable in our fast paced restaurant kitchens, have appropriate margins, rationalise prep and cooking processes to minimise complexity and labour input, and are replicable across locations;
2. Plan yearly menu development calendars with Executive Chef;
3. Manage suppliers to ensure the best quality produce at the best prices;
4. Work with the Ops team and Marketing to create daily, monthly, seasonal and periodic menu items;
5. Evaluate current equipment and designs and suggest changes - assist with design and equipment selection for new kitchens.
菜单与食品更新：
1.配合行政总厨推广新菜谱，及时交付到我们快节奏的餐厅厨房中，时间安排上留有一定余地，合理化餐前准备工作和烹饪过程，精简至上，使劳力成本最小化，并且能够灵活地转移到不同分店工作；
2.与行政总厨一同规划年度菜单更新日历；
3.管理供应商，确保以最优价生产最优质地食品；
4.与运营团队和营销部门协作完成每日，每月，每季度和每周期的菜单样品；
5.评估当前的设备和设计情况并提出改进建议－协助设计新厨房和挑选相关设备。

Quality:
1. Upkeep the hygiene and cleanliness of the kitchen facilities, the personnel and the food and ingredients and ensuring the restaurant complies with local regulation;
2. Develop best in class hygiene and food safety standards for our group that match those of ISO22000 or equivalent - deploy these standards gradually across our existing restaurants and from the start into our new ones - ensure that we are complying with local regulations at all times;
3. Ensure that day dot systems are effective and all expired items are destroyed and correctly accounted for;
4. Develop SOPs, HTCs and recipes that ensure very high levels of consistency and that our dishes meet our standards of taste, appearance and texture at all times;
5. Maintain the highest standards of kitchen cleanliness and safety (food & equipment);
6. Ensure consistency of product through good systems and procedures, well-documented recipes and How-to-cards, effective new product training and a transparent quality control process;
7. Develop and implement industry best practice in kitchen management - stock rotation, stock check, ordering, cleaning, etc;
8. Create a template to audit our kitchens on all the above, carry out the audits.
质量：
1.随时跟进厨房设施的卫生情况，员工及食物、食材的情况，确保餐厅符合当地运营规范；
2.以ISO22000或同等的行业规范为准，将我公司的卫生和食品安全标准提升到最大程度－在我们已有的门店中一家接一家逐渐贯彻这些标准，由老店推及新店－确保我们始终符合当地运营规范；
3.确保日点系统正常运行，所有到期产品全部销毁并且移送到正确的位置；
4.制订标准运营流程，htc以及能够保证持续性非常久的菜谱并且能不断开发出满足我们色、香、味标准的美味菜肴；
5.保持厨房卫生与安全的最高标准（食物与设备）
6.确保产品的生产始终通过完好的系统和工序，确保菜谱记录翔实并为每一道菜肴的烹饪方法制作卡片，确保新产品培训顺利有效地进行以及质量控制过程透明化；
7.以业内最高标准制订和履行厨房管理职责－存货周转，存货检查，订货，保洁等工作；
8.创建一个可用于审计以上所有项目的模板，进行审计。

People:
1. Recruitment and career development planning for kitchen team members;
2. To coach and develop key kitchen team members such that we are able to build a core team that supports additional restaurant openings;
3. Ensure that all statutory and Company policies regarding staff welfare, recruitment, discipline and discrimination are adhered to
ensure that all staff receive regular training in compliance with both Company regulations and where applicable by law;
4. Motivate your team and establish effective channels of communication for all restaurant information including conducting daily briefing with staff;
5. Build an inclusive workplace in which people from highly diverse backgrounds and with different skill sets are fairly treated and respected. Avoid favoritism and the creation of factions or cliques;
6. Recruit staff and conduct on-job training and performance appraisal for staff;
7. Ensure that the kitchens are effectively managed and appropriately staffed at all times;
8. Suspend subordinates pending disciplinary action, report any such events to HR department.
员工：
1.招聘厨房团队成员并为其制订职位发展规划；
2.培训和挖掘精英厨房团队成员，使我们能够创建一个核心团队来支持其他餐厅的开张；
3.确保贯彻有关员工福利、招聘、纪律和歧视的法定和本公司政策，确保在遵循公司管理规范和法定适用条例的条件下让所有员工接受定期培训；
4.积极动员团队，创建有效的沟通平台，与团队分享所有的餐厅信息，包括召集员工每天进行工作简报。
5.建设兼容并包的工作环境，使所有来自不同背景和掌握不同专业技巧的员工受到平等的对待和尊重。杜绝偏私或者拉帮结派；
6.招聘员工，组织在职培训，对员工的表现进行评估；
7.确保厨房有效管理，厨房内始终员工就位。
8.对被纪律处分的下属员工予以停职，类似事件均向人事部门报告。

Financial:
1. Responsibility for the kitchen P&L, overseeing Cost of Goods, Wastage, Purchasing efficiency and Par levels, Spoilage;
2. Management and analysis of menu mix, item margins, effective use of menu engineering to drive sales and improve margins;
3. Establish systems and procedures that ensure effective portion and cost control.
财务：
1.负责厨房的盈亏，监管商品的成本、浪费、采购效率、各项标准设置、损坏情况；
2.对菜单组合和各菜单样本的利润空间进行管理和分析，有效利用菜单建设推动销售和提高利润；3.创建系统和工序，确保食材和成本控制的有效性。

Job Requirement: 岗位要求

1. An energetic, enthusiastic nature;
2. Honesty, integrity and the desire to learn and better him/herself;
3. Strong leadership skills with the ability to gain the respect and following of their staff;
4. Ability to build and maintain a first class restaurant team that delivers consistent results.
1.热情而充满干劲；
2.诚实正直，有不断学习、提升自己的愿望；
3.有较强的领导能力，能够赢得员工的尊重，让员工愿意追随自己；
4.能够建立和保持一支一流的餐厅团队，始终交付出色的成果。

Interested candidates are invited to send their resume and English cover letter to pehr@sh.pizzaexpress.cn

马上诺薄饼是一家著名国际品牌连锁餐厅，时尚的装潢，合理的价钱，我们不断为客人送上正宗的意大利薄饼。我们一直保持极高的服务，食品质量和准备食物的标准，以创造我们认为是最好的意大利薄饼。马上诺薄饼曾两次被媒体评比为上海最佳的薄饼餐厅，同时我们也在大众点评网得到服务，环境和食品质量方面极高的评级。

马上诺薄饼目前在上海有4家餐厅，分别在新天地、上海商城、徐家汇港汇广场以及永嘉庭。目标为2016年于上海拥有15家餐厅。为了满足我们宏大的发展计划，我们正在寻找一些有才华的人加入我们的大家庭，并帮助我们实现目标。我们提供具竞争力的薪酬和福利待遇，并认为员工的努力应与报酬相应。