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Plaza Premium Lounge - Executive Sous Chef

http://bit.ly/1TmJrs4

工作說明：: Responsibilities:

?Plans menus for all food outlets.

?Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals.

?Approves the requisition of products and other necessary food supplies.

?Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.

?Establishes controls to minimize food and supply waste and theft.

?Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles.

?Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices.

?Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.

?Attends food and beverage staff and management meetings.

?Consults with the Group Executive Chef about food production aspects of special events being planned.

?Cooks or directly supervises the cooking of items that require skillful preparation.

?Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.

?Evaluates food products to assure that quality standards are consistently attained.

?Interacts with food and beverage management to assure that food production consistently exceeds the expectations of members and guests.

?Maintaining a high level of service principles in accordance with established standards.

?Evaluates products to assure that quality, price and related goods are consistently met.

?Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology.

?Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.

?Provides training and professional development opportunities for all kitchen staff.

?Ensures that representatives from the kitchen attend service lineups and meetings.

?Periodically visits dining area when it is open to welcome members.

?Support safe work habits and a safe working environment at all times.

?Perform other duties as directed.

?確保廚房運作順利，食品制作，菜單研發及一般日常生產運作

?監督及管理廚房的工作環境及衛生情況

?確保食物品質、擺盤和裝飾均合符公司的標準

?確保所有食品均符合衛生管理的規定

?處理廚房的緊急事務

Requirements:

?Minimum 10 years’ experience in F&B operations preferably in hotel or catering industry

?Strong F&B knowledge in creating profitable, operational and edge-cutting solutions

?Accountability and able to work independently

?Excellent customer service, interpersonal and communication skills

?Fluent in English

?Shift duty is required

?Work location: Taiwan Taoyuan International Airport

?最少10年廚師經驗，飯店或餐飲工作經驗優先

?有責任感，能夠獨立工作

?良好客戶服務，良好人際關係及溝通技巧

?須輪班工作

?上班地點: 台北桃園國際機場

獎金：年終獎金、全勤獎金(外加於每月薪資)

保險：勞保、健保、勞退6％公司提撥

休假：通過試用期後即可享有年假(優於勞基法)、育嬰假、生理假、男員工陪產假、家庭照顧假等，皆依相關規定辦理

津貼：提供1.伙食津貼 2.交通津貼 3.特殊班津貼，外加於每月薪資，依照工作日數發放

衣著：提供員工制服

訓練：新人教育訓練、在職教育訓練

其他相關福利制度，皆比照台灣相關法令辦理

申請者請將履歷及待遇電郵至 apply.tw@plaza-network.com 聯絡人事部
工作地點：: 桃園市大園區台北桃園國際機場
工作時間：: 輪班
休假制度：: 輪休
工作性質：: 全職
職務類別：: 餐飲主管、中式廚師、西式廚師
工作待遇：: 面議
需求人數：: 1人
管理人數：: 101人以上
到職日期：: 急徵
職缺更新：: 2015/12/28