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中厨房二级厨师Chinese kitchen commis 11

CN - Wuhu Shi
Date Posted:
23/11/16 22:30
Company Name:
Hilton Hotels and Resorts
Duties 工作任务:

1 Ensures that recipes and costing are established and updated.

2 Monitor food quality and quantity to ensure the most economical usage of ingredients.

3 Attend monthly team meetings

4 Advise new menus and seasonal food concept changes with the help of the Chef.

5 Liaise with the Chef on daily basis to advise of any challenges and that the guest will experience no delays during the service period.

6 Check the quality of food prepared by staff to the required standard and make necessary adjustments.

7 Select staff that display qualities and attributes that reflect the department standards.

8 Manages the training function and ensures all staff certified in their position before taking charge of an area of responsibility.

9 Reviews the roster prepared by section chefs in advance that reflect business and high productivity whilst yielding a high degree of guest satisfaction.

10 Monitors the overall food operation and ensures that food items are being prepared in a timely and correct manner.

11 Responsible for overseeing the cleanliness, hygiene and maintenance of the kitchen and undertakes steps necessary to maintain the highest possible standards in this area.

12 Attends communication meetings and is responsible for ensuring all staff in his area receives this communication to ensure a high level of staff satisfaction.

13 Controls, monitors and is responsible for the optimum food cost to yield the maximum amount of outlet profit and maximum guest satisfaction.

14 Works very closely with the Chef and meets regularly to determine menu selections and specials that is both satisfying to guest and profitable to outlet.

15 Reviews all time sheets to ensure that staff working times and meal breaks are accurate.

16 At all times understand, practices and promote the teamwork approach to achieve missions, goals, and overall departmental standards.

Hilton World Wide Inc. is acting as an Employment Agency in relation to this vacancy.
Responsibility 主要职责 :
  1. build and maintain a strong and efficient team 建立并维持高效的团队
  2. supervise production of all kitchen item监督厨房所有食品的质量
  3. established work procedures and mise en place.建立工作流程和职责
  4. eduling staff with Executive Chef.协助行政总厨管理员工
  5. Plan daily market list with Executive Chef.与行政总厨一同制定市场菜单
  6. Test and develop new dish items undo supervision of Executive Chef.主动尝试和开发新的菜式
  7. To conduct daily briefing of your department with Executive Chef.与行政总厨一同组织本部门的日常例会
  8. To have a complete understanding and to follow up on hotel policies relating to fire, hygiene, health and safety.
  1. To be award of food cost control and maintain the cost. 控制成本
  2. To monitor the quality and quantity of all food items being served.
  1. To monitor correct quality and quantity of all foods received for your outlet. 控制好餐厅收货的质量和数量
  2. To ensure that no reusable foods are not wasted.
  1. To keep Executive Chef aware of all items of interest. 协助行政总厨了解所有工作项目
  2. To inspect all equipment continuously and keep well maintained.
  1. To ensure the attractiveness and maintain quality standards as the relate sanitation and cleanliness. 确保并维持质量标准,如卫生及清洁标准
  2. To ensure that staff in direct guest contact have full knowledge of all food items and methods in which way they were prepared. 确保与客人直接接触的员工对食品及加工方法具有丰富的知识
  3. To ensure all operating equipment / furniture are in good condition.
Job Categories
DoubleTree by Hilton Wuhu
Entry Level Position