员工餐厅厨师长Cafeteria Chef

· job overview职位概述
·
Assist in human Resources in operations of staff canteen, including menu planning and
costing.
·
Organizing special events, developing new
dishes, maintaining food quality standards and comprehensive product knowledge.
·
协助人力资源部运营管理员工餐厅，包括菜单计划和成本核算，
·
组织特别活动，开发新菜，了解食品质量标准和关于产品的综合性知识。
·
Adhere to local regulations
concerning health, safety, or other compliance requirements, as well as brand
standards and local policies and procedures.
·
遵守当地的卫生和安全法规，或其它适用的规定，以及品牌规范和当地的规章制度。
At InterContinental
Hotels & Resorts® we want our
guests to feel special, cosmopolitan and In the Know which means we need you
to:
·
Be charming by being approachable,
having confidence and showing respect.
·
Stay in the moment by understanding and
anticipating guests’ needs, being attentive and taking ownership of getting
things done.
· Make it memorable by being knowledgeable,
sharing stories and showing your style to create moments that make people feel
special.
在洲际酒店及度假村®，我们希望宾客感觉风格独特、时尚现代和深入洞悉，这意味我们需要你：
·
亲切、充满自信、体现尊重来展现富有魅力的你。
·
理解和预测宾客的需要、做到细心周到、具主人翁精神、把事情办好，保持专注当下。
· 见多识广、分享阅历、展现你的风格来创造令人感觉特别的时刻，做到令人难忘。
Duties and
Responsibilities工作职责
·
Drive the business
·
积极推动酒店生意
·
Participate in the planning and
costing of menus
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参与菜单的计划和成本核算工作。
·
Develop and write standard
recipes
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制订并编写标准菜谱。
·
Develop new dishes and products
·
开发新菜和新产品。
·
Ensure that outstanding
culinary technical skills are maintained
·
确保优秀的餐饮技巧得以保持。
·
Maintain comprehensive product
knowledge including ingredients, equipment, suppliers, markets, and current
trends and make recommendations for appropriate adjustments to kitchen
operations accordingly
·
保持对产品的综合性知识的了解，包括配料、设备、供应商、市场和当前趋势，并相应的建议厨房运作部进行适当调整。
·
Monitor the implementation of quality management systems.
·
监督质量管理体系的实施。
·
Assist in the preparation and monitoring of the accounts of the
unit/outlet.
·
协助准备及管理部门财务。
·
Assist in the preparation and management of the unit/outlet budgets.
·
协助准备及管理部门预算。
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Monitor, analyse and report variations from the budget.
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管理、分析及报告预算差异。
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Assist with the preparation of performance report for the unit/outlet.
·
协助准备部门工作表现报告。
·
Assist with ratio analysis.
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协助比率分析。
·
Prepare budgets for purchases. Establish economical order quantities.
·
准备采购预算，建立经济的订购数量
·
Develop stock control procedures. Monitor the implementation of stock
control procedures. Prepare and interpret stock reports. Purchase
stock/inventory according to purchasing procedures and specifications. Handle
and store stock according to stock control procedures.
·
发展库存管理程序，管理及实施库存管理程序，准备及解释库存报告，依照采购程序及明细采购及库存，根据库存管理程序管理及储存物品。
·
Coordinate work operations within Cafeteria. Assess work operations and
prepare plans to implement change when required.
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协调员工餐厅内部运作程序，根据需要评定运作程序并制订计划。
·
Coordinate between other department/units.
·
协调与其他部门关系。
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Adhere to FSMS, GEM
requirements and brand standards.
·
遵守FSMS和GEM检查规范与品牌标准。
·
Be aware of duty of care and
adhere to occupational health and safety legislation, policies and procedures.
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执行健康及安全法规、政策及程序。
·
Initiate action to correct a
hazardous situation and notify supervisors/managers of potential danger.
·
采取行动排除危险情况，并通告危险隐患。
·
Adhere to the hotel’s security
and emergency policies and procedures.
·
执行饭店安全及紧急情况政策及程序。
·
Be familiar with property
safety, current first aid and fire emergency procedures.
·
熟悉饭店安全、急救及消防紧急表况程序。
·
Log security incidents and
accidents in accordance with hotel requirement.
·
根据饭店要求记录事故及意外事件。
·
Prevent and resolve grievances. Counsel associates and prevent work
related problems. Resolve disputes. Discipline associates.
·
预防及解决员工积怨，指导员工并避免工作问题，解决争端，执行员工纪律程序。
·
Maintain a hygienic kitchen
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保持厨房的卫生。
·
Clean the kitchen and equipment
·
清洁厨房和设备。
·
Maintain personal hygiene
·
保持个人卫生。
·
Supervise and Training of
assigned employees
·
管理和培训属下员工。
·
Recruit associates. Prepare
staff rosters. Facilitate multiskilling. Maintain up-to-date staff records.
·
招聘员工，安排员工排班，促进员工多技能培训，保存最新员工记录。
·
Works with Asst. Director Human Resources in manpower planning and management needs
·
和人力资源总监一起进行人力规划和管理需求。
·
Works with Asst. Director Human Resources in the preparation and management of the Department’s budget
·
和人力资源总监一起编制和管理部门预算。
·
Ensure all reporting and servicing deadlines are met in a timely basis.
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保证所有报告及服务按时完成。
·
Carry out other tasks as directed by your supervisors.
·
完成上级交待的其他工作。
aCCOUNTABILITY责任范围
Number
of employees supervised –
管理的员工
Direct Staff
Canteen Attendant / Chef/ Demi Chef de Partie/Chef de Partie
直接 厨师主管， 厨师领班，厨师，厨房帮工
Indirect NA
间接 无
Annual
Operating Profit/Payroll Budget –
年度经营利润和薪金预算
·
Department Budget and
Headcounts
·
部门预算和雇用员工
Key
Metrics –
主要绩效指标
·
Departments Budget
·
部门预算
·
Managing Food Cost
·
管理食品成本
·
Employee Satisfaction Survey
·
员工满意度调查
Decision
Making Responsibilities (Decision Rights) –
决策职责(决策权)
·
Department Budget
·
部门预算
·
Food Cost
·
食品成本
QUALIFICATIONS
AND REQUIREMENTS任职要求
Required Skills –
技能要求
·
Demonstrated ability to
interact with customers, employees and third parties that reflects highly on
the hotel, the brand and the Company.
·
完全代表酒店，品牌和公司与顾客，员工和第三方交往的能力。
·
Alcohol awareness certification
and/or food service permit or valid health/food handler card as required by
local government agency.
·
持有当地政府规定的含酒精饮品知识课程证书或食品服务许可证或有效的健康或食品上岗证。
·
Problem solving, reasoning,
motivating, organizational and training abilities.
·
具有解决问题，推理，号召，组织和培训能力
Qualifications
–
学历
·
Diploma or Vocational
Certificate in Culinary Skills or related field.
·
餐饮技能或相关专业的大专学历或职业证书。
Experience
–
经历
·
3 years experience as a chef
including at least 1 year in supervisory capacity or an equivalent combination
of education and experience.
·
3年厨师工作经历，包括1年的管理经验，或与此相当的教育和相关工作经验结合的背景。