上海招聘

KitchenOperations
1. Ensure consistency and accuracy in the company’s standards – SOPs, HTC, ISO22k, etc. and that all staff are following the standards
2. Ensure wastage and spoilage accuracy
3. Manage the efficiency of the kitchen staffing roster and ensure the operations has sufficient manpower on duty at the appropriate time
4. Keep kitchen checklists updated to address the needs of your team and operation
5. Ensure that food that leaves the kitchen is of the highest quality and portions are correct and the food presentation in an attractive manner.
6. Ordering, receiving and inventory – make sure area kitchens could make order accounting to the par level and the business level, receiving follow the company standard procedure and the inventory count accuracy and safety.
7. Follow up the food on food complaints and implement correction measures.
8. Take responsibility for kitchen equipment maintenance and repair and coordinate with Property department.
厨房运营：
1.确保始终不渝地坚持本公司的标准——标准营运流程 、营运标准操作手册、ISO22000食品安全管理体系等等，并确保所有员工均遵守这些标准；
2.确保浪费和损耗统计的精确性；
3.制定高效的厨房员工排班表，确保在合适的时间内厨房运营始终不缺人手；
4.时时更新厨房审计表，以阐明团队和运营所需要的资源；
5.确保从厨房出来的食物质量上乘，食材配比正确，食物呈现出诱人的效果；
6.订货、收货和存货——确保所管辖区域内各厨房根据存货情况和商务情况订货，根据本公司的标准流程收货，确保存货数据精确以及存货食材的安全；
7.基于对食物的投诉对食物作跟进，并采取改善措施；
8.负责厨房设施的维护和维修，以及协调资产部的工作。

Food Safety & Hygiene
1. Be responsible for the Kitchen Quality Audit,manage the action plan follow up, evaluation and reporting to the Ops Manager and implementation
2. To ensure that the kitchen team comply with thepolicy on personal hygiene and uniform
3. Encourage employees to work safely and lookout for the safety fellow workers and customers
4. Ensure that all equipment is working safely and compliant with manufacturers guidelines for operation reporting any failures to the manager
5. By reporting to the manager any standards, in particular food safety and quality standards, that aren’t being met having completed the necessary training
6. Ensure compliance with all food hygiene regulationsare adhered to within the kitchen environment in accordance with health & Safety regulations.
7. Fully understand local FDA regulations andstandards and ensure the kitchen operation and team meets regulation and standards.
食品安全与卫生：
1.负责厨房质量审计，制定不断跟进的行动计划和评估报告，向运营经理汇报情况；
2.确保厨房团队恪守个人卫生和制服政策；
3.引导员工安全工作，时刻关注员工和客人的安全；
4.确保所有设施安全运作、设施的使用符合制造商给出的使用规范，任何故障向经理报告；
5.向经理报告尚未培训完成的标准规范，尤其是食品安全和质量标准；
6.确保食品卫生管理符合卫生安全管理规范对厨房环境的要求；
7.充分了解当地食品药物监督管理部门的管理规范和标准，并确保厨房运营和厨房团队符合这些规范和标准。

KitchenTraining & Coach
1. Train new kitchen staff using the Core Skills Book
2. Conduct PC & SP Training by using the Coreskill book
3. Provide support to the nominated kitchentrainers
4. Identify opportunities for coaching existing staff in weak areas
5. Assist in the training of new menu items and standards to the kitchen teams
6. Ensure existing team members are trained on the specific areas that can affect profitability such as recipe control, wastage, portioning, etc.
7. Ensure that the kitchen teams are regularly trained on the company’s standards – SOPs, HTC, ISO22k, etc.
8. Select and coach chosen staff to get ready for the Kitchen Career Progression Assessments. Conduct mock assessments to prepare those staff to take the assessment when ready
9. Dough management training
10. By possessing strong team management, leadership and motivational skills
11. Support coaching for new restaurant kitchen team in the area
12. Assist in creating training materials/HTC/practice when needed.
厨房培训与训练：
1.运用核心技能手册培训厨房新员工
2.运用核心技能手册对厨房领班和餐厅厨师长进行培训；
3.为被指定的厨房培训师提供支持；
4.识别运营薄弱的区域内餐厅，为现有员工提供培训机会；
5.协助新菜单样品的培训，协助制定厨房团队标准；
6.确保现有团队接受有关菜谱控制、浪费和食物配比等能够影响盈利的特殊领域的培训；
7.确保厨房团队定期接受关于公司标准的培训——标准营运规范、营运标准操作手册、ISO22000食品安全管理体系等；
8.挑选和培训选中的员工为厨房职业发展评估做准备。为已经准备好评估的员工组织模拟群体面试；
9.面饼管理培训
10.拥有较强的团队管理能力，领导力以及动员员工的技巧；
11.支持区域内新餐厅厨房团队的培训工作；
12.在必要情况下协助编订培训材料／营运标准操作手册／实践章程。


Interested candidates are invited to deliver their resumes to :
pehr@sh.pizzaexpress.cn

Beef & Liberty is our modern homage to the original beefsteak clubs and, we hope, the tastiest hamburger you will have tried in awhile.

We proudly serve hormone-free grass-fed beef. Our beef is from Hereford and Angus cattle which are naturally raised by small-scale farmers in Cape Grim region of Tasmania, which has the cleanest air in the world. Why grass fed beef? Cows naturally eat grass, which produces leaner meat, high in Omega-3 fatty acids and vitamin E. We freshly grind the beef in our burgers in-house, twice a day before lunch and dinner and serve it on a custom-baked white sour-dough roll. Add friends and family, top it off with some great craft beers, house cocktails or a fresh Liberty lemonade and you’ve got our version of what a perfect hamburger experience should be.”

Why the name?

It originates in eighteenth century London. In 1735 a gentleman and actor named John Rich founded a club called The Sublime Society of Beefsteaks. The society was a gathering place for London’s intelligentsia,which celebrated the consumption of beef and steak in particular. It was also avenue in which the members met to discuss the major issues of the day, partake of good food and drink and enjoy each other’s company. The society’s member shad to swear an oath which ended with “...so beef and liberty be my reward”

We hope that you enjoy eating in Beef & Liberty as much as we have enjoyed creating it.