西厨房厨师长 Chef de Cuisine

Description

如果您欣赏全球旅行对世界的影响，您可能就是我们正在寻找的希尔顿团队成员。因为在希尔顿，我们永远不会忘记我们在这里的初衷：取悦我们的客人、团队成员和业主。

西厨房厨师长将管理和领导团队，确保烹饪工作顺利进行，并最大限度地提高酒店厨房的标准水平。            

我将做些什么？

作为西厨房厨师长，您将负责按照最高标准执行以下任务： 

计划、准备和实施高品质的餐饮产品，并在餐厅所有区域进行布置。

与食谱、标准和装盘指南无缝衔接。

维护酒店运营中的所有 FSAA方面。 

合理使用所有设备、工具和机器。

注重培训手册和 SOP 的不断改进。

积极参与质量举措，如每日厨师简报和每月团队会议，以不断改进烹饪操作、实现目标并保持沟通顺畅。

应要求参与场外活动。

完成厨房以外的任务和工作。

协助盘点库存。

了解酒店的入住率、活动、预测和成绩。

根据要求及时准备菜单。

为试吃和拍照制作新菜肴。

控制厨房内的工作岗位。

与管理部门密切合作，确保清洁度高、丢失和破损率低。

有效回应客人的要求。

学习并适应变化。

善于接受建设性的反馈意见。 

采购并控制生产。

对团队成员和主管始终保持专业和积极的态度。

遵守既定的酒店规则和团队成员手册，确保您下属的所有团队成员也遵守这些规则和手册，以保证部门顺利运作。

协调、组织并参与厨房的所有生产工作。 

检查并跟进单点菜单、每日菜单和季节性特色菜的食材和设备组装情况，始终保持预设食谱、份量控制和成本核算的标准。

严于律己，始终遵守自己和团队成员的工作规范。 

保持良好的个人卫生、干净的工作服、适当的卫生条件以及工作站和工作工具的清洁。 

意识到食品受污染的危险，确保检查和适当更换冰箱中的食材。

向行政总厨报告任何问题并采取适当行动。

根据行政副总厨的指示，跟进与新菜单、每日特色菜和促销活动有关的新食谱或工作方法的变化。

与行政副厨师长密切合作，确定当天生产、购买或准备的食品和配料的数量。 

最大限度地控制损耗，实现最佳盈利。

检查属于本部门的所有设备，确保所有设备运转良好，必要时向行政副总厨报告故障或问题。 

为工程部准备必要的工作单。

确保制定并更新食谱和成本计算。

监控食品质量和数量，确保最经济地使用食材。

检查团队成员准备的食物质量是否达到要求的标准，并做出必要的调整。

挑选具有反映部门标准的素质和特质的团队成员。

管理培训职能，确保所有团队成员在负责某个责任区之前都已获得岗位认证。

监控整体食品操作，确保及时、正确地准备食品。

监督厨房的清洁、卫生和维护工作，并采取必要措施，尽可能保持厨房的最高标准。

控制、监督并负责食品成本，最大限度地提高餐厅利润和客人满意度。

审核所有工时表，确保团队成员的工作时间和用餐时间准确无误。

了解、实践并促进团队合作，以实现任务、目标和整体部门标准。

确保团队成员完全了解并遵守酒店的团队成员规章制度。

培训团队成员正确使用所有设备、工具和机器。

管理层保留对本职位描述进行修改的权利，恕不提前通知。

履行分配的任何其他合理职责和责任。

If you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member. Because it’s with Hilton where we never forget the reason we're here: to delight our guests, Team Members, and owners alike. 

A Chef de Cuisine will manage and lead the team to ensure smooth culinary operation and maximize the level of standard in the hotel’s kitchen.             

What will I be doing? 

As the Chef de Cuisine, you will be responsible for performing the following tasks to the highest standards: 

• Plan, prepare and implement high quality food and beverage products, and set-ups in all areas in the restaurant. 
• Work seamlessly with recipes, standards and plating guides. 
• Maintain all FSAA aspects within the hotel operation.  
• Use appropriately all equipment, tools and machines. 
• Focus on constant improvement of training manuals and SOPs. 
• Participate actively in quality initiatives such as daily chef briefings and monthly team meetings in order to constantly improve the culinary operation, meet targets and keep communication flowing. 
• Work on offsite events when requested. 
• Complete tasks and jobs outside of the kitchen area. 
• Assist in inventory taking. 
• Knowledgeable of hotel’s occupancy, events, forecasts and achievements. 
• Prepare menus as requested, in a timely fashion. 
• Work on new dishes for food tastings and photo taking. 
• Control stations within the kitchen. 
• Work closely with the stewarding department to ensure high levels of cleanliness and low levels of lost and breakages. 
• Effectively respond to guests’ requests. 
• Learn and adapt to changes. 
• Be receptive to constructive feedback.  
• Purchase for and control production. 
• Maintain at all times a professional and positive attitude towards team members and supervisors. 
• Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly. 
• Coordinate, organize and participate in all production pertaining to the kitchen.  
• Check and follow-up on the assembling of ingredients and equipment for the ala carte menu, daily menus and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times. 
• Be disciplined and adhere to proper work practices at all times for yourself and team members assigned to you.  
• Maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools.  
• Be aware of the dangers of contaminated food and ensure ingredients in the refrigerators are checked and replaced appropriately. 
• Report to the Executive Chef on any issues and take appropriate action. 
• Follow-up on changes in new recipes or work methods pertaining to new menus, daily specials, and promotional activities as instructed by the Executive Sous Chef. 
• Work closely with the Executive Sous Chef in determining the quantity of food items and ingredients to be produced, bought or prepared for that day.  
• Exercise maximum control on wastage to achieve optimum profitability. 
• Check all equipment belonging to the department and make sure that all are in good working order, and if necessary, report faults or problems to the Executive Sous Chef.  
• Prepare the necessary work orders for the Engineering department. 
• Ensure that recipes and costings are established and updated. 
• Monitor food quality and quantity to ensure the most economical usage of ingredients. 
• Check that the quality of food prepared by team members meet the required standard and make necessary adjustments. 
• Select team members who display qualities and attributes that reflect department standards. 
• Manage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility. 
• Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner. 
• Oversee the cleanliness, hygiene and maintenance of the kitchen and undertake steps necessary to maintain the highest possible standards in this area. 
• Control, monitor and be responsible for food costs to yield the maximum amount of outlet profit and maximum guest satisfaction. 
• Review all timesheets to ensure that team members’ work times and meal breaks are accurate. 
• Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards. 
• Ensure that team members have a complete understanding of and adhere to the hotel’s team member rules and regulations. 
• Train team members on the correct usage of all equipment, tools and machines. 
• The Management reserves the right to make changes to this job description at its sole discretion and without advance notice. 
• Carry out any other reasonable duties and responsibilities as assigned. 

Requirements

我们在寻找什么？

为希尔顿品牌服务的厨师总是代表我们的客人并与其他团队成员一起工作。要成功胜任这一职位，您应保持以下态度、行为、技能和价值观： 

基本英语口语，满足业务需求。

掌握最新的卫生知识。

持有有效的健康证书。

精通一门外语。

熟悉 FSAA。

参加过其他烹饪课程或研讨会。

在国际连锁酒店有类似工作经验。

接受过酒店管理或烹饪学校的技术教育者优先。

在希尔顿工作会是怎样的体验？

希尔顿是全球领先的酒店管理公司，业务涵盖从豪华的全方位服务酒店和度假村到长住套房和中等价位酒店等住宿领域。近一个世纪以来，希尔顿一直为商务和休闲旅客提供最优质的住宿、服务、设施和价值。希尔顿致力于延续其传统，为全球品牌提供卓越的宾客体验。我们的愿景是让地球充满好客的光芒和温暖，我们的团队团结一致，每天在世界各地创造非凡的好客体验。而我们出色的团队成员正是这一切的核心！

What are we looking for? 

A Chef de Cuisine serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow

• Basic spoken English to meet business needs. 
• Up to date with sanitation classes. 
• Possess a valid health certificate. 
• Proficient in an additional language. 
• Knowledgeable in FSAA 
• Participated in additional culinary classes or seminars. 
• Work experience in similar capacity with international chain hotels. 
• Technical education in hospitality or culinary school preferred. 

What will it be like to work for Hilton? 

Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travellers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!