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主厨助理岗位职责
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AssistantDirector-ExecutiveChef助理总监主厨北京国际度假区有限公司主题公园和度假区管理分公司北京国际度假区有限公司主题公园和度假区管理分公司,度假区职责描述:
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.
任职要求:
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.
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