主厨助理岗位职责
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.
篇2:物业公司主厨工作职责
物业公司项目主厨工作职责
1.对食堂主管负责,根据客人的特点要求,制定各式菜单和菜谱;
2.制定厨房的操作规程,落实岗位责任制,确保厨房工作正常进行;
3.根据厨房原料使用情况和库房存货数量,制订原料订购计划,控制原料的进货质量;
4.负责填写厨房原料申报单及使用报表,经常检查原材料库存情况,防止变质、短缺;
5.负责团体客人接待用餐、老板及家人用餐、公司活动用餐的做菜。
6.确保合理使用原材料,控制菜的规格和数量,把好质量关,减少损耗,降低成本;
7.检查厨工的工作情况,合理安排人力及技术力量,统筹各个工作环节;
8.检查厨房设备运转情况和厨具、用具的使用情况,制订年度订购计划;
9.根据不同季节和客人需求,组织研究,推出时令菜式,增加花式品种供客人选择;
10.听取客人意见,了解客人口味,不断改进,提高食品质量;
11.每日检查厨房卫生,把好食品卫生关,贯彻执行食品卫生法规和厨房卫生制度;
12.完成领导交办的其它工作。
篇3:综合管理部主厨安全生产职责
1)认真学习并且执行国家安全生产方针政策、法律法规、标准规范及其他要求。
2)参加公司和部门组织的安全活动和安全会议,参加公司和部门组织的安全教育培训。对本岗位的安全生产负直接责任。
3)协助厨师长管理内部具体事务,协调人员分工
4)保证伙食质量的稳定及提高
5)负责食堂卫生的日常清洁,厨具的卫生管理,杜绝污染。
6)参与拟订本部门安全生产规章制度和生产安全事故应急救援预案。
7)参加本部门危险源辨识,落实本岗位危险源的安全管理措施。
8)检查本岗位的安全生产状况,及时整改查出的问题。
9)有权拒绝下达的违章作业的指令,对他人违章作业加以劝阻和制止。
10)积极参加岗位技术练兵和事故预案演练;加强安全自我保护,切实做到“四不伤害”(不伤害自己、不伤害他人、不被他人伤害、保护他人不受伤害)。