Executive Sous Chef 行政副主廚(西餐廳)

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