หน้าที่ความรับผิดชอบ :
Overview of duties
• Carries out and coordinates the organisation, preparation, production, presentation and assures the high standard of culinary services offered to guests
• Makes suggestions for improvement
• Manages all kitchen personnel and adapts management practices to the brand culture: working methods, communications, recruitment etc
• Is responsible for food hygiene, safety and quality in the hotel
Customer relations
• Develops excellent relationships with guests
• Adapts to any specific requests made by guests
• Is regularly available in the dining room
• Heeds any remarks made by guests"
Professional techniques / Production
• Organises and supervises food preparations in line with the occupancy and consumption forecasts
• Prepares dishes and/or supervises preparation
• Supervises the different sections of the kitchen: production of hot and cold dishes, dishwashing etc
• In conjunction with the Sous Chef and F&B Manager, prepares the menus and à la carte choices
• Has an innovative and creative approach to producing and decorating dishes
• Keeps cooking instructions up-to-date
• Oversees the whole workshift: ensures respect of the maximum waiting times defined by the brand, checks the presentation and temperature of dishes, etc
• Coordinates with restaurant serving staff in order to ensure smooth running service
• Ensures that all information is duly passed on to the applicable departments
• In conjunction with the Points of Sale Managers, coordinates the kitchen, restaurants and ""Seminars and meetings"" services
• Supervises the staff restaurant and stewarding service
• Keeps up-to-date with changes in culinary trends
• Is actively involved in the local area to keep up-to-date with specific issues and needs
• Assures hotel management cover early mornings, evenings, weekends and on bank holidays
• Attends meetings for Heads of Department"
Team management
• Ensures that the different teams under his/her responsibility work smoothly
• Informs the teams of top management decisions
• Ensures that his/her management style and working methods are in line with the brand's Human Resources policy, fine-tuning them if necessary. Informs and listens to, consults and involves the team in the life of the hotel and network, allocating responsibility as appropriate
• Develops team spirit and motivation by creating a good working atmosphere
• Prepares the work schedules for the team (days off, holidays & replacements)
• Organises working meetings for the team
• Helps prepare and implement the training plan for the department
• Recruits team staff and occasional temps as necessary
• Trains interns and apprentices
• Carries out annual performance appraisals for employees
• Ensures compliance with labour legislation in the department
• Checks that work is organised for maximum efficiency for the whole kitchen
• Before every workshift, leads a briefing meeting for all restaurant and kitchen staff
• Organises the kitchen in line with activity forecasts"
Commercial / Sales
• Keeps track of the standard of services delivered, based on guest comments and quality audits
• Is actively involved in the local area to keep up-to-date with specific issues and needs
• Tracks developments in competitor hotels
• Maintains excellent relations with suppliers
• Ensures quality of service and the fulfilment of the brand's quality promise "
Management and administration
• In conjunction with the Purchasing Manager, manages stocks of foodstuffs and beverages
• Ensures that the equipment and appliances under his/her responisibility are used correctly and kept in good condition by kitchen staff
• Optimises sales by meeting guests' wishes, while respecting brand guidelines
• Takes part in supplier selection and orders merchandise in compliance with the group's purchasing policy (REGAL), giving priority to orders via ACCORSHOP
• Manages stocks and supplies
• Participates in investment decisions for the kitchen
• Manages headcount for optimum performance in the department: ensures work schedules suit activity forecasts and are compliant with labour legislation
• Respects the productivity ratios as budgeted
• Carries out inventories, inputs data and explains consumption differences
• Helps prepare the department's annual budgets, analyses results and implements any corrective actions as required
• With the team, is continually looking for ways to improve costs and ratios while maintaining the high standard of service
• Manages all spend necessary to maintain smooth running kitchen operations
• Draws up a daily report on products that need to be ordered and forwards it to the Purchasing Department, or places orders directly
• Is actively involved in end-of-month procedures and justifies any differences"
Hygiene / Personal safety / Environment
• Ensures the respect and due
• Carries out and coordinates the organisation, preparation, production, presentation and assures the high standard of culinary services offered to guests
• Makes suggestions for improvement
• Manages all kitchen personnel and adapts management practices to the brand culture: working methods, communications, recruitment etc
• Is responsible for food hygiene, safety and quality in the hotel
Customer relations
• Develops excellent relationships with guests
• Adapts to any specific requests made by guests
• Is regularly available in the dining room
• Heeds any remarks made by guests"
Professional techniques / Production
• Organises and supervises food preparations in line with the occupancy and consumption forecasts
• Prepares dishes and/or supervises preparation
• Supervises the different sections of the kitchen: production of hot and cold dishes, dishwashing etc
• In conjunction with the Sous Chef and F&B Manager, prepares the menus and à la carte choices
• Has an innovative and creative approach to producing and decorating dishes
• Keeps cooking instructions up-to-date
• Oversees the whole workshift: ensures respect of the maximum waiting times defined by the brand, checks the presentation and temperature of dishes, etc
• Coordinates with restaurant serving staff in order to ensure smooth running service
• Ensures that all information is duly passed on to the applicable departments
• In conjunction with the Points of Sale Managers, coordinates the kitchen, restaurants and ""Seminars and meetings"" services
• Supervises the staff restaurant and stewarding service
• Keeps up-to-date with changes in culinary trends
• Is actively involved in the local area to keep up-to-date with specific issues and needs
• Assures hotel management cover early mornings, evenings, weekends and on bank holidays
• Attends meetings for Heads of Department"
Team management
• Ensures that the different teams under his/her responsibility work smoothly
• Informs the teams of top management decisions
• Ensures that his/her management style and working methods are in line with the brand's Human Resources policy, fine-tuning them if necessary. Informs and listens to, consults and involves the team in the life of the hotel and network, allocating responsibility as appropriate
• Develops team spirit and motivation by creating a good working atmosphere
• Prepares the work schedules for the team (days off, holidays & replacements)
• Organises working meetings for the team
• Helps prepare and implement the training plan for the department
• Recruits team staff and occasional temps as necessary
• Trains interns and apprentices
• Carries out annual performance appraisals for employees
• Ensures compliance with labour legislation in the department
• Checks that work is organised for maximum efficiency for the whole kitchen
• Before every workshift, leads a briefing meeting for all restaurant and kitchen staff
• Organises the kitchen in line with activity forecasts"
Commercial / Sales
• Keeps track of the standard of services delivered, based on guest comments and quality audits
• Is actively involved in the local area to keep up-to-date with specific issues and needs
• Tracks developments in competitor hotels
• Maintains excellent relations with suppliers
• Ensures quality of service and the fulfilment of the brand's quality promise "
Management and administration
• In conjunction with the Purchasing Manager, manages stocks of foodstuffs and beverages
• Ensures that the equipment and appliances under his/her responisibility are used correctly and kept in good condition by kitchen staff
• Optimises sales by meeting guests' wishes, while respecting brand guidelines
• Takes part in supplier selection and orders merchandise in compliance with the group's purchasing policy (REGAL), giving priority to orders via ACCORSHOP
• Manages stocks and supplies
• Participates in investment decisions for the kitchen
• Manages headcount for optimum performance in the department: ensures work schedules suit activity forecasts and are compliant with labour legislation
• Respects the productivity ratios as budgeted
• Carries out inventories, inputs data and explains consumption differences
• Helps prepare the department's annual budgets, analyses results and implements any corrective actions as required
• With the team, is continually looking for ways to improve costs and ratios while maintaining the high standard of service
• Manages all spend necessary to maintain smooth running kitchen operations
• Draws up a daily report on products that need to be ordered and forwards it to the Purchasing Department, or places orders directly
• Is actively involved in end-of-month procedures and justifies any differences"
Hygiene / Personal safety / Environment
• Ensures the respect and due
สมัครงานติดต่อ
ปวีณา สุริยะพันธุ์
Tel: 094-909-5587
Fax: 02-258-8554
Email:paweena@hotelclover-th.com
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