Executive Sous Chef

Executive Sous Chef

Hyatt
Other - China
Fresher
Not Specified

Job Description


Summary :
  • Assists with the development, maintenance and update of a detailed Department Operations Manual that reflects Policies & Procedures, work processes and standards of performance within the Division. Ensures annual review to accurately reflect any changes.

助展,维更新部门编制,映出组织内的政策与程,工作程表现标准。确编制的回顾以映出准确的更。
  • Assists with the preparation of the annual Food and Beverage Business Plan ensuring Divisional Objectives fully address business objectives of the hotel and needs of employees.

负责准备饮的年度计划,确部门目标能完全与酒店目标一致并满足员工需。
  • Assists with the preparation and regular update of the Food and Beverage Departmental Budget, in close cooperation with the Executive Chef, ensuring targets are met and costs are effectively controlled.

与行政总厨紧密作,助准备和定期更新饮部预算,确达到目标和有效地控制。
  • Ensures that all Kitchen forms and reports are forwarded in time to the Corporate/ Divisional Food and Beverage Departments.

确厨房所有表格报告准时上交到行政部门。
  • Ensures accurate maintenance of recipes, conversion recipes, yield tables and product specifications.

确烹饪方的正确管,化,制作表格生产说明书。
  • Ensures that all Outlets Kitchens and Banquet Kitchens are managed efficiently according to established concept statements and brand standards.

确所有厨房和宴会出访有效地管,与概念牌比标准一致。
  • Monitors service and Food and Beverage products qualities in all outlets and banquets.

监控饮产务在所有厨房和宴会的质。
  • Works with all Chef de Cuisine, Outlet Managers and Banquet Service Manager to take corrective action when necessary to ensure Concept Statement and Standards of Operation are maintained to agreed standards.

与厨师长,厅,宴会务工作,当必时作出正确的行动,确概念和标准得到维护。
  • Establishes and implements performance standards for the Commissary Kitchen and closely works with the Materials Manager to establish and maintain a streamlined and efficient operation of the Commissary Kitchen.

为中央厨房建立工作执行标准,与物料部紧密工作,建立维中央厨房程有效的。
  • Establishes, implements and controls performance for the Stewarding Operation in Kitchens, Restaurants and Bars so as to achieve the highest possible hygiene standards, minimise Operating Equipment Breakage and streamlined and efficient resources and equipment flows.

在厨房,厅和酒建立,执行表现控制管事,以尽能地达到生标准,低中设备的最少破,使资和设备能使用。
  • Conducts frequent and thorough inspections together with the EAM - Food and Beverage.

常与饮行政进行导。
  • Frequently verifies that only fresh products are used in Food and Beverage preparation.

常核实饮准备中的必备的新鲜食物。
  • Frequently tastes Food and Beverage in all outlets and is demanding and critical when it comes to Food and Beverage quality.

常到厨房厅进行食物和饮料测试,并严格求达到质标准。
  • Works closely with the Assistant Director of Food and Beverage and supports all Food and Beverage marketing and up-selling activities.

与饮部副总监作,支饮部所有的市场销促销活动。
  • Ensures services provided by the department are always available and are always carried out to defined Standard with the utmost efficiency, consistency and courtesy as detailed in the Department Operations Manual.

确务总能供并有效,之以地体现标准谦地在部门人员中体现细节。
  • Spends time in the Outlets (during peak periods) to ensure that the outlet kitchens are managed well by the respective Outlet kitchen team and meeting the brand standards and guest expectations.

花时间到厨房(就高峰期)巡视,确厨房在厨师长的管下能良好转,符牌标准达到客人的求。
  • Is demanding and critical when it comes to food qualities and service standards.

对食物质务标准有严格的求。
  • Continuously seeks ways to assist the Outlet management to maximise their revenues and profits through Food and Beverage products.

通过饮产,断寻找与厅增加最大收入和利润的方法。
  • Monitors and analyses the activities and trends of competitive restaurants, bars and other hotel’s banqueting departments.

监控和分竞争对手中的厅,就把其他酒店宴会的活动。
  • Participates with the preparation of a yearly marketing plan for each outlet, which is the basis of the Food and Beverage Annual Marketing Plan.

于准备个厨房年度市场销,这根饮年度市场销计划。
  • Ensures that all Outlet Management Teams and Catering Department are fully aware of market needs and trends and that their products meet these requirements.

确所有厨房队饮部门对市场需求和趋势有完整的认识,他们供的产以满足市场需。
  • Exercises efficient Payroll Management/ Resources allocation through the establishment of a flexible workforce throughout the Division. This will be based on the principles of a flexible employee base (Full Time & Part Time employees), multi-skilling and multi-tasking.

通过在整个部门内建立活的员工编制,实施高效的薪资管/资分。 这将一个活的员工基数(全员工和临时工)多技能多任务的原则。
  • Reviews and constantly seeks Productivity level improvements of all employees through the process of taking work out of the system (when appropriate) and through streamlining of work process.

通过 超系统工作(当适当的时候)和畅的工作程,回顾断寻找高员工生产力的方法。
  • Focuses attention on improving productivity levels and the need to prudently manage utility/ payroll costs within acceptable guidelines, ensuring optimum deployment and energy efficiency of all equipment.

专注展层生产力,以需谨慎地管食物和工资本,使其控制在接的方针内,并确执行能最佳地展开有效地使用设备。
  • Ensures new technology & equipment are embraced, improving productivity whilst taking work out of the system.

确新科技新设备的用,在高生产力的时能超系统工作。
  • Recruits, selects, motivates and develops a Kitchen team to work following the operational, financial, administrative philosophies and ensuring employees are multi skilled and perform multi tasks.

招,甄选,激励展厨房队在工作中按照部门,财务部,行政体现工作,确员工具有多技能进行多任务。
  • Through hands-on management, supervises closely all Chefs and Outlet Managers in the performance of their duties in accordance with Policies & Procedures and applicable laws.

通过实际管,紧密监,使员工表现与政策,工作程法律一致性。
  • Delegates appropriately duties and responsibilities to equipped and resourceful employees, nurturing and developing them whilst ensuring standards of operation and safety are maintained.

授予适的责任务以整丰富人力资,培育和展员工,时确标准工作安全。
  • Instils and supports the Training initiative and philosophies of the company and works closely with the Training Manager in developing a team of active Departmental Trainers.

输培训主动的精神公管念,紧密与培训作展部门培训员。
  • Ensuring that all Managers and Team Leaders take an active role in the training and development of employees.

确所有领在培训中有积的度和展员工。
  • Develops and assists with training activities focused on improving skills and knowledge.

展助针对高技能和知识的培训活动。
  • Ensures employees have a complete understanding of Rules & Regulations, and that behaviour complies

确员工完全解酒店的规章制度并照执行
  • Monitors employee morale and provides mechanism for performance feedback and development.

监控员工的德,供表现回馈与展方法。
  • Conducts annual Performance Development, providing honest and appropriate feedback.

引导年度表现展,供真实的回馈。
  • Effectively communicates guiding principles and core values to all levels of employees.

有效地和全部员工就原则核心价值进行沟通。
  • Ensures all employees maintain an up-to-date awareness of hotel product knowledge, current promotion, policy changes and appropriate internal communication.

确所有员工更新酒店产知识,最新促销,政策更地内部沟通。
  • In the absence of the Executive Chef, represents Kitchen on the Hotel Executive Committee, ensures the efficient and smooth operation of the Kitchen Department providing services and support to other Divisions as required.

当行政总处在时,在行政委员会代表厨房部门,确厨房部门有效并顺利地应,为其他部门供务支。
  • Attends and contributes to all Meetings as required.

加所有求出席的会议。
  • Ensures all employees provide courteous and professional service at all times.

确所有员工时刻表现出有礼貌专业务。
  • Handles guest and employee enquiries in a courteous and efficient manner, reporting complaints or problems if no immediate solution can be found.

礼貌有效地处客人员工的求,当投诉问题能立找到解决方法时应上报。
  • Is knowledgeable in statutory legislation in employee and industrial relations, understanding and strictly adhering to Rules & Regulations established in the Employee Handbook and the Hotel’s policies concerning fire, hygiene and health & safety.

清楚员工行业关系中的法律法规,熟悉并严格守员工手册中的规章制度,酒店关于防生康和安全方的制度。
  • Is actively involved in the welfare, safety, development and well-being of employees providing advice, counselling and truthful, diplomatic feedback.

与利,安全人员展,给员工出良好的,忠告,真实熟的回馈。
  • Ensures high standards of personal presentation & grooming.

高标准的个人形象和仪容仪表。
  • Maintains positive guest and colleague interactions with good working relationships.

与客人和事基于良好工作关系的接触。
  • Exercises responsible management and behaviour at all times and positively representing the Hotel Management Team and Hyatt International.

始终负责任的管个人行为,维护酒店凯悦国际的形象。
  • Responds to requests to undertake any reasonable tasks and secondary duties and to changes as dictated by the Hotel, industry and company.

根酒店行业和公的指引,回应需求改,执行任何的任务外。
  • Works together with the Food and Beverage team, encourage creativity, supporting marketing and up-selling activities.

与饮部作,鼓励创新,支市场销促销活动。
  • Establishes and implements performance standards for the Commissary Kitchen and closely work with the Materials Manager to establish and maintain a streamlined and efficient operation of the Commissary Kitchen.

为中央厨房建立工作执行标准,与物料部紧密工作,建立维中央厨房程有效的。
  • Encourages the Assistant Director of Food and Beverage to be creative and supports his/ her marketing and up-selling activities.

与饮部副总监作,鼓励创新,支他/她的市场销促销活动。

About Hyatt

Hyatt

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