行政主廚崗位職責(zé)

行政主廚上海耶里夏麗餐飲管理有限公司上海耶里夏麗餐飲管理有限公司,耶里夏麗主要負(fù)責(zé)日常廚房的管理工作并需有創(chuàng)新技能。

2、每周菜單制作、訂量,需有效控制食品成本及庫(kù)存。

3、負(fù)責(zé)監(jiān)督檢查食品加工過(guò)程,保證菜肴質(zhì)量和正常供餐

4、負(fù)責(zé)廚房員工的培訓(xùn)工作,幫助提高員工的技能和工作規(guī)范。

5、協(xié)助經(jīng)理處理客戶的需求和意見(jiàn),并能進(jìn)行及時(shí)的調(diào)整菜肴和運(yùn)作

6、優(yōu)秀口頭和書(shū)面溝通表達(dá)能力。

任職要求:

1、五年以上餐飲管理經(jīng)驗(yàn),熟悉中餐文化并能獨(dú)當(dāng)一面,擁有相匹配的技能證書(shū)。

2、具有良好的溝通協(xié)調(diào)和團(tuán)隊(duì)領(lǐng)導(dǎo)能力。

3、有較強(qiáng)的成本控制意識(shí),會(huì)運(yùn)用OFFICE等辦公軟件。

(有五星級(jí)酒店工作管理經(jīng)歷者優(yōu)先考慮)

4、工作態(tài)度認(rèn)真嚴(yán)謹(jǐn),有較強(qiáng)的組織、安排、應(yīng)變和帶教能力。

行政主廚崗位

篇2:主廚助理崗位職責(zé)

AssistantDirector-ExecutiveChef助理總監(jiān)主廚北京國(guó)際度假區(qū)有限公司主題公園和度假區(qū)管理分公司北京國(guó)際度假區(qū)有限公司主題公園和度假區(qū)管理分公司,度假區(qū)職責(zé)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3:食堂主廚崗位職責(zé)任職要求

食堂主廚崗位職責(zé)

職責(zé)描述:

1、熟悉食堂管理,具備員工食堂管理經(jīng)驗(yàn);

2、熟悉食堂菜品的制作,并進(jìn)行原料的計(jì)劃性采購(gòu);

3、負(fù)責(zé)食堂的飲食衛(wèi)生、食品安全管理;

4、負(fù)責(zé)食堂成本核算,降低損耗;

5、負(fù)責(zé)菜品調(diào)配,提高菜品質(zhì)量;

6、具備團(tuán)隊(duì)管理能力,高度責(zé)任心,良好的服務(wù)意識(shí)。

7、完成公司交辦的其他工作。

任職要求:

1、具有5年以上廚師工作經(jīng)驗(yàn)及管理經(jīng)驗(yàn);

2、身體健康,具有健康證;

3、工作仔細(xì)認(rèn)真,有責(zé)任心,有創(chuàng)新、進(jìn)取心,作風(fēng)干練;

4、熟練使用各種廚房設(shè)備,熟悉采購(gòu)常識(shí)如食材應(yīng)季、質(zhì)量、價(jià)格等;

5、認(rèn)同公司企業(yè)文化,忠于公司,具團(tuán)隊(duì)合作精神。

食堂主廚崗位