行政总厨 Executive Chef
6 months ago
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。
行政总厨负责管理和领导烹饪工作，确保烹饪工作顺利进行并达到希尔顿标准。
我将做些什么？
作为行政总厨，您将负责按照最高标准执行以下任务：
监督所有餐厅厨房的烹饪操作，包括糕点、主厨房、中餐厨房、行政酒廊以及管事部操作。
应邀参加场外活动。
规划、准备和实施所有区域和餐厅的高品质餐饮产品和设置。
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。
注重不断改进培训手册和 SOP。
积极参与质量活动，如每日厨师简报会和每月团队会议，以改进烹饪操作、实现目标并保持沟通顺畅。
协助盘点库存。
了解酒店的入住率、活动、预测和成果。
根据要求准备菜单。
为试吃和拍照制作新菜肴。
参加服务简报会。
与服务团队有效沟通。
控制厨房内的工作岗位
有效回应每位客人的要求。
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。
这绝不是一份详尽无遗的清单，因为它会根据手头业务的性质、菜单内容和任何其他因素发生变化，届时可能需要根据业务模式重新界定职责。
提前审核各部门厨师长编制的轮值表，确保其达到较高的业务生产率和客人满意度。
严于律己，对自己和分配给自己的团队成员始终坚持正确的工作方法。
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配料。
向厨师报告问题并采取适当行动。
确保制定并更新食谱和成本计算。
挑选具有反映部门标准的素质和特质的团队成员。
监控食品质量和数量，确保以最经济的方式使用食材。
对新菜单和季节性食品概念变化提出建议。
每天与厨师联络，就任何挑战提出建议，确保客人在用餐期间不会遇到延误。
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。
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。
参加沟通会议，确保所有指定的团队成员都能收到相关信息。
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。
检查和跟进单点菜单、每日菜单和季节性特色菜的配料，始终保持预设食谱、份量控制和成本计算的标准。
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。
控制和监督最佳食品成本，以实现餐厅利润最大化和客人满意度最大化。
与主厨密切合作，定期会面，确定既能让客人满意又能为餐厅带来利润的菜单选择和特价菜。
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、实践并促进良好的团队合作，以实现任务、目标和整体部门标准。
召开烹饪部门会议，向团队成员传达重要的酒店信息，在主厨不在的情况下接收反馈，向上沟通，确保团队成员的高度满意。
确保所有团队成员完全了解并遵守酒店的团队成员规章制度。
管理层保留自行决定对本职位说明进行修改的权利，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.
An Executive Chef manages and leads the culinary operation to ensure it runs smoothly and meets Hilton standards.
What will I be doing?
As the Executive Chef, you will be responsible for performing the following tasks to the highest standards:
Oversee culinary operations in all restaurant’s Kitchens, including Pastry, Main Kitchen, Chinese Kitchen, Executive Club Lounge Kitchen as well as stewarding operations. Work at off-site events when requested. Plan, prepare and implement high quality food and beverage products and set-ups in all areas and in the restaurants. Work seamlessly with recipes, standards and plating guides. Maintain all FSAA aspects within the hotel operation. Use all equipment, tools and machines appropriately. Focus on constantly improving the training manuals and SOPs. Participate actively in quality initiatives such as the daily Chef briefings and monthly team meetings in order to improve culinary operations, meet targets and keep communication flowing. Assist in inventory taking. Knowledgeable of hotel’s occupancy, events, forecasts and achievements. Prepare menus as requested. Work on new dishes for food tastings and photo taking. Attend service briefings. Communicate effectively with the Service team. Control stations within the kitchen. Effectively respond to every guests’ requests. Learn and adapt to changes. Be receptive to constructive feedback. Purchase for and control production. This is by no means an exhaustive list as it is subject to changes according to the nature of the business at hand, the menus’ content, and any other factors when duties might have to be re-defined according to the business pattern. Review rosters prepared by Section Chefs in advance, ensuring that they fulfil high business productivity and guest satisfaction. 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 chefs on issues and take appropriate action. Ensure that recipes and costings are established and updated. Select team members who display qualities and attributes that reflect the department standards. Monitor food quality and quantity to ensure the most economical usage of ingredients. Advise new menus and seasonal food concept changes. Liaise with the Chefs daily to advice on any challenges and that guests will experience no delays during the service period. Check that the quality of food prepared by team members meet the required standard and make necessary adjustments. Monitor the 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 necessary steps to maintain the highest possible standards in this area. Attend communication meetings ensure that all assigned team members receive this communication. 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 ingredients for the ala carte menus, daily menus, and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times. Manage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility. Control and monitor optimum food costs to yield maximum amount of outlet profit and maximum guest satisfaction. Work closely with the Chef and meet regularly to determine menu selections and specials that is both satisfying to guest and profitable to outlet. Review all timesheets to ensure that team members’ work times and meal breaks are accurate. Understand, practice and promote good teamwork to achieve missions, goals, and overall departmental standards. Conduct culinary department meetings and communicate important hotel information to team members, receiving feedback in the absence of the Chef, communicating upwards to ensure a high level of team member satisfaction. Ensure that all team members have a complete understanding of and adhere to the hotel’s team member rules and regulations. 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行政总厨一直在为我们的客人服务，并与其他团队成员合作。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：
高中文凭或同等学历。
有在五星级酒店或高标准餐厅担任厨房负责人的经验。
有行政主厨工作经验。
掌握最新的卫生知识。
持有有效的健康证书。
良好的英语口语和书面表达能力，以满足业务需求。
具有在国际连锁酒店担任类似职务的工作经验。
主修烹饪专业者优先。
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?
An Executive Chef 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:
High School diploma or equivalent. Head of Kitchen in a 5-star category hotel or individual restaurants with high standards. Experience as a Main Chef/ Executive Chef. Up to date with sanitation classes. Possess a valid health certificate. Good command in English, both verbal and written to meet business needs. Work experience in similar capacity with international chain hotels. A major in cooking, advantageous.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
Source: Hospitality Online
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