岗位职责:
1.To participate in the formulation of the Annual Operating Budget in determining outlet projected revenues and expenses, operating equipment and FF&E requirements in line with the compilation of the Annual Business Plan.
参与年度运营预算的规划,确定各餐厅或部门的收入,开支及硬件更新的预算;并纳入酒店年度商业计划。
2.To assist the Sous Chef in efficiently managing the assigned Kitchen, according to the established concept statement, providing a courteous, professional, efficient and flexible service at all times, following MCIL Products & Services Standards.
协助副厨师长,保证该厨房提供热情,专业,高效高质的服务;符合酒店的规章制度和MCIL的产品服务标准。
3. To assign responsibilities to subordinates, implementing Multi Tasking principle and to check their performance periodically.
分配工作任务,注重工作的灵活性和多样性,并定期检查员工的工作情况。
任职要求:
1.具备专业的知识技能,有责任心,有星级酒店工作经验。
2.拥有一定的管理能力,有责任心。
3.有同岗位工作经验优先考虑。
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