扒房厨师长Grill Kitchen Chef de Cuisine

此岗位需要有零点厨房同等职位工作经验。
扒房厨师长将负责管理和带领团队，确保酒店厨房的餐饮运营顺畅，并提升厨房的标准水平。
我将从事哪些工作？
作为厨师长，您需以最高标准完成以下任务：
规划、准备并执行餐厅各区域的高品质餐饮产品及摆盘布置。
严格遵循食谱、标准及摆盘指南进行操作。
确保酒店运营中所有HACCP（危害分析与关键控制点）环节的合规性。
合理使用所有设备、工具及机器。
专注于培训手册和标准操作程序（SOP）的持续改进。
积极参与质量改进活动，如每日厨师简报和每月团队会议，以不断提升餐饮运营水平、达成目标并保持沟通顺畅。
根据要求参与场外活动。
完成厨房区域外的任务和工作。
协助进行库存盘点。
了解酒店的入住率、活动安排、预测及业绩表现。
按要求及时准备菜单。
参与新菜品的品鉴和摄影工作。
管理厨房内的各工作站。
与客房部紧密合作，确保高标准的清洁度及低损耗率。
有效响应客人需求。
学习并适应变化。
乐于接受建设性反馈。
采购并控制生产。
始终以专业和积极的态度对待团队成员和主管。
遵守酒店既定规则和团队成员手册，确保您监督下的所有团队成员也遵守，以确保部门顺畅运营。
协调、组织并参与厨房的所有生产活动。
检查并跟进自助餐菜单、每日菜单及季节性特色菜的食材与设备准备工作，始终维持预设食谱标准、份量控制及成本核算。
自身及所辖团队成员需严格遵守规范的工作流程。
保持个人卫生、整洁的制服、工作站及工具的卫生与清洁。
注意受污染食品的危险，确保冰箱中的食材得到适当检查和更换。
向行政总厨报告任何问题并采取适当行动。
跟进行政副厨师长指示的新菜单、每日特餐和促销活动相关的新食谱或工作方法的变更。
与行政副厨师长密切合作，确定当日需生产、采购或准备的食品和食材的数量。
最大限度控制浪费以实现最佳盈利。
检查部门所有设备，确保其处于良好工作状态，如有必要，向行政副厨师长报告故障或问题。
为工程部门准备必要的工作订单。
确保食谱和成本核算已建立并更新。
监控食品质量和数量，确保原料的经济使用。
检查团队成员准备的食品质量是否符合要求标准，并进行必要调整。
选拔具备部门标准所需素质和特质的团队成员。
管理培训职能，确保所有团队成员在承担职责前获得岗位认证。
监控整体食品运营，确保食品按时且正确地准备。
监督厨房的清洁、卫生和维护，并采取必要措施以维持该领域的最高标准。
控制、监控并负责食品成本，以实现最大化门店利润和最大化客人满意度。
审核所有考勤表，确保团队成员的工作时间和用餐休息时间准确无误。
理解、实践并推广团队合作，以实现使命、目标和整体部门标准。
确保团队成员对公司政策和程序有全面的理解并严格遵守。
对团队成员进行所有设备、工具和机器的正确使用培训。
我们需要什么？
为希尔顿品牌服务的行政总厨始终以宾客为中心，并与其他团队成员紧密合作。要成功胜任这一职位，您应具备以下态度、行为、技能和价值观：
具备满足业务需求的基本英语口语能力。
完成卫生培训课程。
持有有效健康证明。
精通另一门语言。
熟悉HACCP体系。
参与过额外的烹饪课程或研讨会。
具备在国际连锁酒店类似岗位的工作经验。
优先考虑拥有酒店管理或烹饪学校的职业教育背景。
在希尔顿工作会是怎样的体验？
希尔顿是全球领先的酒店集团，业务涵盖从豪华全服务酒店及度假村到长住套房及中档酒店等多个领域。近一个世纪以来，希尔顿始终为商务及休闲旅客提供最优质的住宿、服务、设施及价值。希尔顿致力于延续其传统，通过全球品牌为宾客创造卓越的住宿体验。我们的愿景是让地球充满酒店业的光芒与温暖，这使我们作为团队每天在全球各地创造非凡的酒店体验。而我们出色的团队成员正是这一切的核心！
A Chef de Cuisine will manage and lead the team to ensure smooth culinary operation and maximize the level of standard in the hotel’s kitchen.
What will I be doing?
As the Chef de Cuisine, you will be responsible for performing the following tasks to the highest standards:
Plan, prepare and implement high quality food and beverage products, and set-ups in all areas in the restaurant. Work seamlessly with recipes, standards and plating guides. Maintain all HACCP aspects within the hotel operation. Use appropriately all equipment, tools and machines. Focus on constant improvement of training manuals and SOPs. Participate actively in quality initiatives such as daily chef briefings and monthly team meetings in order to constantly improve the culinary operation, meet targets and keep communication flowing. Work on offsite events when requested. Complete tasks and jobs outside of the kitchen area. Assist in inventory taking. Knowledgeable of hotel’s occupancy, events, forecasts and achievements. Prepare menus as requested, in a timely fashion. Work on new dishes for food tastings and photo taking. Control stations within the kitchen. Work closely with the stewarding department to ensure high levels of cleanliness and low levels of lost and breakages. Effectively respond to guests’ requests. Learn and adapt to changes. Be receptive to constructive feedback. Purchase for and control production. Maintain at all times a professional and positive attitude towards team members and supervisors. Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly. Coordinate, organize and participate in all production pertaining to the kitchen. Check and follow-up on the assembling of ingredients and equipment for the ala carte menu, daily menus and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times. Be disciplined and adhere to proper work practices at all times for yourself and team members assigned to you. Maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools. Be aware of the dangers of contaminated food and ensure ingredients in the refrigerators are checked and replaced appropriately. Report to the Executive Chef on any issues and take appropriate action. Follow-up on changes in new recipes or work methods pertaining to new menus, daily specials, and promotional activities as instructed by the Executive Sous Chef. Work closely with the Executive Sous Chef in determining the quantity of food items and ingredients to be produced, bought or prepared for that day. Exercise maximum control on wastage to achieve optimum profitability. Check all equipment belonging to the department and make sure that all are in good working order, and if necessary, report faults or problems to the Executive Sous Chef. Prepare the necessary work orders for the Engineering department. Ensure that recipes and costings are established and updated. Monitor food quality and quantity to ensure the most economical usage of ingredients. Check that the quality of food prepared by team members meet the required standard and make necessary adjustments. Select team members who display qualities and attributes that reflect department standards. Manage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility. Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner. Oversee the cleanliness, hygiene and maintenance of the kitchen and undertake steps necessary to maintain the highest possible standards in this area. Control, monitor and be responsible for food costs to yield the maximum amount of outlet profit and maximum guest satisfaction. Review all timesheets to ensure that team members’ work times and meal breaks are accurate. Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards. Ensure that team members have a complete understanding of and adhere to the hotel’s team member rules and regulations. Train team members on the correct usage of all equipment, tools and machines.
What are we looking for?
A Chef de Cuisine serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:
Basic spoken English to meet business needs.
Up to date with sanitation classes.
Possess a valid health certificate.
Proficient in an additional language.
Knowledgeable in HACCP.
Participated in additional culinary classes or seminars.
Work experience in similar capacity with international chain hotels.
Technical education in hospitality or culinary school preferred.
What will it be like to work for Hilton?
Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travellers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!