主厨助理岗位职责

Assistant Director - Executive Chef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:

JOB SUMMARY: Responsible for overseeing and ensuring food preparation, production and quality for all food service venues and operations in CityWalk Beijing. Participates in the selection, development, and review of all Food Service recipes, menus, concepts, costing, and specialty items. Develops and oversees the food safety and hygiene program within all Food Beverage operations within the CityWalk area. Ensures that standardized production recipes are consistent and meet all quality standards.

MAJOR RESPONSIBILITIES

• Day-to-Day Operations: Oversees the entire Culinary staff and program of CityWalk Beijing. Maintains high visibility in areas, eva luates staffing, efficiency and performance monitoring, food cost and inventory controls, recipe consistency and quality, Guest and Team Member experience, communicates goals and expectations, maintains standards, coach, interacts with team members, guests and key partners, monitors equipment and infrastructure needs, generates growth and efficiency objectives and plans

• Quality: Provides ongoing product test, specification changes and adjustments, sourcing, and quality control throughout all kitchens and food inventories throughout CityWalk Beijing. Provides feedback to management and Team Members on goals, GSAT results and develops process to exceed guest expectations Monitor sales performance and reviews changes of the industry and market trends and providing feedback to the management team.

• Strategic Planning: Manage recipe and menu development and analysis for all food service outlets in CityWalk. Financial analysis and planning, budgets, inventory control, food sanitation and hygiene, safety, staffing, Team Member relations, capital planning, project work, event planning and execution, catering support, human resource planning

• Safety: Manages Food Safety and Hygiene program, in addition to Environmental, Health Safety responsibilities by following established UBR policy, procedures, training and team member involvement activities.

• UBR/Human Resource focus – Coaching and development, performance reviews, documentation review, training programs, one-on-one time with staff and team members, 360 eva luations, organizational development. Assists in training culinary staff, product development and food related safety and quality related program initiative.

UBR MB SERVICE EXPECTATIONS: Practices the UBR MB Service Expectations – Set the Stage, Know your Stuff, Wow’em Now, Be a Hero. Adhere to Universal Beijing Resort’s appearance and wardrobe guidelines. Provides guests with accurate information. Practices “Look, Focus, Act” by continuously scanning the work environment and recognizing the service needs of guests and fellow Team Members. Takes ownership and demonstrates active listening and effective questioning to identify suitable, personalized options to efficiently meet or preferably exceed the service expectations of our guests or Team Members. Applies service recovery, as warranted.

SCOPE: Responsible for the food offering and quality of same throughout all Food Beverage outlets in CityWalk Beijing. Must develop a food program that fits within the food cost budget for each facility and CityWalk overall. Must constantly monitor the market and be creative and innovative while responding to guest likes and dislikes so that we are delivering a food offering that is well-accepted and exceeds the guests’ expectations. Ensures that all culinary staff and food production areas are operating according to our established food safety standards.

任职要求:

QUALIFICATIONS:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.

Conduct Presentations Microsoft Office Budgeting

Employee Motivation Relations Counseling Forecasting

Health Safety Training Management Skills

Customer Service Oriented Selling Skills Provides Directions

• Ability to manage to world-class standards – developing a team to perform at exemplary levels.

• Must be familiar with cooking methods, pastry and baking techniques and garde manger.

• Ability to work with a diverse workforce with varying back grounds and skill sets. Knowledge of varying cuisines including fine dining, quick service, family-style, catering, and vending experience desired.

• Ability to manage Food operations as necessary with full knowledge of Food Safety Procedures inclusive of holding applicable certifications.

• Ability to plan at least one year out for menu changes and special events. Remain knowledgeable and keep current with market trends to assist in menu development.

• Ability to read and interpret documents such as safety rules, operating and procedure manuals. Ability to write reports, business correspondence, training and procedure manuals.

• Ability to compute rate, ratio and percent and to draw and interpret spreadsheets.

• Ability to interpret and provide a variety of instructions furnished in written, oral, diagram or schedule form. Ability to define problems, collect data, establish facts, and draw valid conclusions.

• Ability to supervise direct reports and non-direct reports

• Outstanding interpersonal skills and ability to speak appropriately at all levels of the organization. Must be able to prepare and effectively conduct presentations to senior management, public groups and boards of directors.

• Must be able to forecast the business and complete budgets and analyze financial information and reports.

• Ability to develop long-term plans covering financial, human resources, operating, and organizational goals.

EDUCATION: Bachelor’s degree from a four year college or university in Business/Hospitality is preferred. Associate’s degree required. Relevant food beverage management experience required.

EXPERIENCE: 5+ Years: Executive Chef with high volume food service operation required. Multiple unit theme park or restaurant chain with a central kitchen preferred.