此崗位需要有零點廚房同等職位工作經驗。
扒房廚師長將負責管理和帶領團隊，確保酒店廚房的餐飲運營順暢，并提升廚房的標準水平。
我將從事哪些工作？
作為廚師長，您需以最高標準完成以下任務：
規劃、準備并執行餐廳各區域的高品質餐飲產品及擺盤布置。
嚴格遵循食譜、標準及擺盤指南進行操作。
確保酒店運營中所有HACCP（危害分析與關鍵控制點）環節的合規性。
合理使用所有設備、工具及機器。
專注于培訓手冊和標準操作程序（SOP）的持續改進。
積極參與質量改進活動，如每日廚師簡報和每月團隊會議，以不斷提升餐飲運營水平、達成目標并保持溝通順暢。
根據要求參與場外活動。
完成廚房區域外的任務和工作。
協助進行庫存盤點。
了解酒店的入住率、活動安排、預測及業績表現。
按要求及時準備菜單。
參與新菜品的品鑒和攝影工作。
管理廚房內的各工作站。
與客房部緊密合作，確保高標準的清潔度及低損耗率。
有效響應客人需求。
學習并適應變化。
樂于接受建設性反饋。
采購并控制生產。
始終以專業和積極的態度對待團隊成員和主管。
遵守酒店既定規則和團隊成員手冊，確保您監督下的所有團隊成員也遵守，以確保部門順暢運營。
協調、組織并參與廚房的所有生產活動。
檢查并跟進自助餐菜單、每日菜單及季節性特色菜的食材與設備準備工作，始終維持預設食譜標準、份量控制及成本核算。
自身及所轄團隊成員需嚴格遵守規范的工作流程。
保持個人衛生、整潔的制服、工作站及工具的衛生與清潔。
注意受污染食品的危險，確保冰箱中的食材得到適當檢查和更換。
向行政總廚報告任何問題并采取適當行動。
跟進行政副廚師長指示的新菜單、每日特餐和促銷活動相關的新食譜或工作方法的變更。
與行政副廚師長密切合作，確定當日需生產、采購或準備的食品和食材的數量。
最大限度控制浪費以實現最佳盈利。
檢查部門所有設備，確保其處于良好工作狀態，如有必要，向行政副廚師長報告故障或問題。
為工程部門準備必要的工作訂單。
確保食譜和成本核算已建立并更新。
監控食品質量和數量，確保原料的經濟使用。
檢查團隊成員準備的食品質量是否符合要求標準，并進行必要調整。
選拔具備部門標準所需素質和特質的團隊成員。
管理培訓職能，確保所有團隊成員在承擔職責前獲得崗位認證。
監控整體食品運營，確保食品按時且正確地準備。
監督廚房的清潔、衛生和維護，并采取必要措施以維持該領域的最高標準。
控制、監控并負責食品成本，以實現最大化門店利潤和最大化客人滿意度。
審核所有考勤表，確保團隊成員的工作時間和用餐休息時間準確無誤。
理解、實踐并推廣團隊合作，以實現使命、目標和整體部門標準。
確保團隊成員對公司政策和程序有全面的理解并嚴格遵守。
對團隊成員進行所有設備、工具和機器的正確使用培訓。?
我們需要什么？
為希爾頓品牌服務的行政總廚始終以賓客為中心，并與其他團隊成員緊密合作。要成功勝任這一職位，您應具備以下態度、行為、技能和價值觀：
具備滿足業務需求的基本英語口語能力。
完成衛生培訓課程。
持有有效健康證明。
精通另一門語言。
熟悉HACCP體系。
參與過額外的烹飪課程或研討會。
具備在國際連鎖酒店類似崗位的工作經驗。
優先考慮擁有酒店管理或烹飪學校的職業教育背景。
在希爾頓工作會是怎樣的體驗？
希爾頓是全球領先的酒店集團，業務涵蓋從豪華全服務酒店及度假村到長住套房及中檔酒店等多個領域。近一個世紀以來，希爾頓始終為商務及休閑旅客提供最優質的住宿、服務、設施及價值。希爾頓致力于延續其傳統，通過全球品牌為賓客創造卓越的住宿體驗。我們的愿景是讓地球充滿酒店業的光芒與溫暖，這使我們作為團隊每天在全球各地創造非凡的酒店體驗。而我們出色的團隊成員正是這一切的核心！??
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.?????????????
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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 HACCP 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.?
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 HACCP.
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!
