AssistantDirector-ExecutiveChef助理總監主廚北京國際度假區有限公司主題公園和度假區管理分公司北京國際度假區有限公司主題公園和度假區管理分公司,度假區職責描述:

JOBSUMMARY:Responsibleforoverseeingandensuringfoodpreparation,productionandqualityforallfoodservicevenuesandoperationsinCityWalkBeijing.Participatesintheselection,development,andreviewofallFoodServicerecipes,menus,concepts,costing,andspecialtyitems.DevelopsandoverseesthefoodsafetyandhygieneprogramwithinallFood&BeverageoperationswithintheCityWalkarea.Ensuresthatstandardizedproductionrecipesareconsistentandmeetallqualitystandards.

MAJORRESPONSIBILITIES

?Day-to-DayOperations:OverseestheentireCulinarystaffandprogramofCityWalkBeijing.Maintainshighvisibilityinareas,evaluatesstaffing,efficiencyandperformancemonitoring,foodcostandinventorycontrols,recipeconsistencyandquality,GuestandTeamMemberexperience,communicatesgoalsandexpectations,maintainsstandards,coach,interactswithteammembers,guestsandkeypartners,monitorsequipmentandinfrastructureneeds,generatesgrowthandefficiencyobjectivesandplans

?Quality:Providesongoingproducttest,specificationchangesandadjustments,sourcing,andqualitycontrolthroughoutallkitchensandfoodinventoriesthroughoutCityWalkBeijing.ProvidesfeedbacktomanagementandTeamMembersongoals,GSATresultsanddevelopsprocesstoexceedguestexpectationsMonitorsalesperformanceandreviewschangesoftheindustryandmarkettrendsandprovidingfeedbacktothemanagementteam.

?StrategicPlanning:ManagerecipeandmenudevelopmentandanalysisforallfoodserviceoutletsinCityWalk.Financialanalysisandplanning,budgets,inventorycontrol,foodsanitationandhygiene,safety,staffing,TeamMemberrelations,capitalplanning,projectwork,eventplanningandexecution,cateringsupport,humanresourceplanning

?Safety:ManagesFoodSafetyandHygieneprogram,inadditiontoEnvironmental,Health&SafetyresponsibilitiesbyfollowingestablishedUBRpolicy,procedures,trainingandteammemberinvolvementactivities.

?UBR/HumanResourcefocus–Coachinganddevelopment,performancereviews,documentationreview,trainingprograms,one-on-onetimewithstaffandteammembers,360evaluations,organizationaldevelopment.Assistsintrainingculinarystaff,productdevelopmentandfoodrelatedsafetyandqualityrelatedprograminitiative.

UBRMBSERVICEEXPECTATIONS:PracticestheUBRMBServiceExpectations–SettheStage,KnowyourStuff,Wow’emNow,BeaHero.AdheretoUniversalBeijingResort’sappearanceandwardrobeguidelines.Providesguestswithaccurateinformation.Practices“Look,Focus,Act”bycontinuouslyscanningtheworkenvironmentandrecognizingtheserviceneedsofguestsandfellowTeamMembers.Takesownershipanddemonstratesactivelisteningandeffectivequestioningtoidentifysuitable,personalizedoptionstoefficientlymeetorpreferablyexceedtheserviceexpectationsofourguestsorTeamMembers.Appliesservicerecovery,aswarranted.

SCOPE:ResponsibleforthefoodofferingandqualityofsamethroughoutallFood&BeverageoutletsinCityWalkBeijing.MustdevelopafoodprogramthatfitswithinthefoodcostbudgetforeachfacilityandCityWalkoverall.Mustconstantlymonitorthemarketandbecreativeandinnovativewhilerespondingtoguestlikesanddislikessothatwearedeliveringafoodofferingthatiswell-acceptedandexceedstheguests’expectations.Ensuresthatallculinarystaffandfoodproductionareasareoperatingaccordingtoourestablishedfoodsafetystandards.

任職要求:

QUALIFICATIONS:

Toperformthisjobsuccessfully,anindividualmustbeabletoperformeachessentialdutysatisfactorily.

ConductPresentationsMicrosoftOfficeBudgeting

EmployeeMotivation&RelationsCounselingForecasting

Health&SafetyTrainingManagementSkills

CustomerServiceOrientedSellingSkillsProvidesDirections

?Abilitytomanagetoworld-classstandards–developingateamtoperformatexemplarylevels.

?Mustbefamiliarwithcookingmethods,pastryandbakingtechniquesandgardemanger.

?Abilitytoworkwithadiverseworkforcewithvaryingbackgroundsandskillsets.Knowledgeofvaryingcuisinesincludingfinedining,quickservice,family-style,catering,andvendingexperiencedesired.

?AbilitytomanageFoodoperationsasnecessarywithfullknowledgeofFoodSafetyProceduresinclusiveofholdingapplicablecertifications.

?Abilitytoplanatleastoneyearoutformenuchangesandspecialevents.Remainknowledgeableandkeepcurrentwithmarkettrendstoassistinmenudevelopment.

?Abilitytoreadandinterpretdocumentssuchassafetyrules,operatingandproceduremanuals.Abilitytowritereports,businesscorrespondence,trainingandproceduremanuals.

?Abilitytocomputerate,ratioandpercentandtodrawandinterpretspreadsheets.

?Abilitytointerpretandprovideavarietyofinstructionsfurnishedinwritten,oral,diagramorscheduleform.Abilitytodefineproblems,collectdata,establishfacts,anddrawvalidconclusions.

?Abilitytosupervisedirectreportsandnon-directreports

?Outstandinginterpersonalskillsandabilitytospeakappropriatelyatalllevelsoftheorganization.Mustbeabletoprepareandeffectivelyconductpresentationstoseniormanagement,publicgroupsandboardsofdirectors.

?Mustbeabletoforecastthebusinessandcompletebudgetsandanalyzefinancialinformationandreports.

?Abilitytodeveloplong-termplanscoveringfinancial,humanresources,operating,andorganizationalgoals.

EDUCATION:Bachelor’sdegreefromafouryearcollegeoruniversityinBusiness/Hospitalityispreferred.Associate’sdegreerequired.Relevantfood&beveragemanagementexperiencerequired.

EXPERIENCE:5+Years:ExecutiveChefwithhighvolumefoodserviceoperationrequired.Multipleunitthemeparkorrestaurantchainwithacentralkitchenpreferred.

篇2:物業公司主廚工作職責

物業公司項目主廚工作職責

1.對食堂主管負責,根據客人的特點要求,制定各式菜單和菜譜;

2.制定廚房的操作規程,落實崗位責任制,確保廚房工作正常進行;

3.根據廚房原料使用情況和庫房存貨數量,制訂原料訂購計劃,控制原料的進貨質量;

4.負責填寫廚房原料申報單及使用報表,經常檢查原材料庫存情況,防止變質、短缺;

5.負責團體客人接待用餐、老板及家人用餐、公司活動用餐的做菜。

6.確保合理使用原材料,控制菜的規格和數量,把好質量關,減少損耗,降低成本;

7.檢查廚工的工作情況,合理安排人力及技術力量,統籌各個工作環節;

8.檢查廚房設備運轉情況和廚具、用具的使用情況,制訂年度訂購計劃;

9.根據不同季節和客人需求,組織研究,推出時令菜式,增加花式品種供客人選擇;

10.聽取客人意見,了解客人口味,不斷改進,提高食品質量;

11.每日檢查廚房衛生,把好食品衛生關,貫徹執行食品衛生法規和廚房衛生制度;

12.完成領導交辦的其它工作。

篇3:綜合管理部主廚安全生產職責

1)認真學習并且執行國家安全生產方針政策、法律法規、標準規范及其他要求。

2)參加公司和部門組織的安全活動和安全會議,參加公司和部門組織的安全教育培訓。對本崗位的安全生產負直接責任。

3)協助廚師長管理內部具體事務,協調人員分工

4)保證伙食質量的穩定及提高

5)負責食堂衛生的日常清潔,廚具的衛生管理,杜絕污染。

6)參與擬訂本部門安全生產規章制度和生產安全事故應急救援預案。

7)參加本部門危險源辨識,落實本崗位危險源的安全管理措施。

8)檢查本崗位的安全生產狀況,及時整改查出的問題。

9)有權拒絕下達的違章作業的指令,對他人違章作業加以勸阻和制止。

10)積極參加崗位技術練兵和事故預案演練;加強安全自我保護,切實做到“四不傷害”(不傷害自己、不傷害他人、不被他人傷害、保護他人不受傷害)。