包房主管

job overview职位概述
·
Organises kitchen operations
and prepares and serves a range of dishes, whilst supervising junior members of
the Kitchen Brigade.
·
组织厨房运营并制作和送上各种菜肴，监管厨房团队中的下级员工。
·
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
·
In absence of Manager, conducts
shift briefings to ensure hotel activities and operational requirements are
known
·
在经理缺席时进行交接班说明，确保了解酒店的活动和运营要求。
·
Prepares, cooks, serves and
stores the following dishes:
·
进行以下菜肴的制作、烹饪、上餐和存储工作：
o
Making and decorating fermented
pastries
o
制作和装饰发酵面点
o
Make various types of suits
o
制作各类西单
o
Decorate various cakes and
pastries
o
装饰各类蛋糕西点
o
Produces hot and cold sauces
for menu items ensuring consistency
o
制作菜单上的冷、热调味汁并保证风格一致
o
Pastry, cakes and yeast goods
o
面点、蛋糕和发酵食品
o
Petits fours
o
法式小点心
o
desserts
o
甜点
o
Hot and cold deserts
o
冷、热甜点
o
Decorate, portion and present
o
装饰、切片和装盘
o
Prepares pastries for pate en
croute
o
准备法式糕点
o
Prepares regional breads
o
制作地方口味的面包
o
Produces baked desserts
o
制作烤制甜点
o
Produces sweet and savoury dim
sum
o
制作甜咸点心
o
Produces deep fried dim sum
o
制作油炸点心
o
Produces baked dumpling
o
制作烤制的饺子
o
Produces a range of baked
desserts
o
制作各种烘烤甜点
·
Communicates politely and
display courtesy to guests and internal customers
·
与客人和内部客户礼貌、友好的交流 。
·
Provides direction to the
Kitchen helpers, including Commis, Cooks, Kitchen Attendants and Stewards
·
指导厨房帮手，包括厨师、厨房服务员和管事的工作。
·
Communicates to his/her
superior any difficulties, guest or internal customer comment and other
relevant information
·
与上级交流疑难问题，客人或内部客户的意见以及其它相关信息 。
·
Establishes and maintains
effective employee working relationships
·
与员工建立并保持良好的工作关系 。
·
Attends and participates in
daily briefings and other meetings as scheduled
·
按计划参加并参与每日例会及其它会议。
·
Attends and participates in
training sessions as scheduled
·
按计划参加培训活动 。
·
Prepares in advance food,
beverage, material and equipment needed for the service
·
事先准备服务所需的食品、饮料、材料和设备。
·
Cleans and re-sets his/her
working area
·
清洁并整理工作区域。
·
Implements the hotel and
department regulations, policies and procedures including but not limited to:
·
实施酒店和部门的规定、政策和工作程序，包括但不限于：
o
House Rules and Regulation
o
酒店的规则和规定
o
Health and Safety
o
健康和安全
o
Grooming
o
仪表仪容
o
Quality
o
质量
o
Hygiene and Cleanliness
o
卫生和清洁
·
Works
with Supervisor in manpower planning and management needs
和上级领导一起进行人力规划和管理需求。
·
Works
with Supervisor in the preparation and management of the Department’s budget
和上级领导一起编制和管理部门预算。
aCCOUNTABILITY责任范围
Number
of employees supervised –
管理的员工
Direct Pastry foreman/pastry chef
直接 饼房领班/饼房厨师
Indirect N.A.
间接 无
Annual
Operating Profit/Payroll Budget –
年度经营利润和薪金预算
·
N.A.
·
无
Key
Metrics –
主要绩效指标
·
Completion of Assigned Tasks
·
完成分配给的工作的情况
Decision
Making Responsibilities (Decision Rights) –
决策职责(决策权)﹣
·
N.A.
·
无
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。
·
Food service permit or valid
health/food handler card as required by local government agency.
·
食品服务许可或当地政府规定的有效的卫生或食品上岗证。
·
Problem solving and training
abilities.
·
解决问题和培训的能力。