Chinese Restaurant Head Chef

[{{ $ | translate}}] Chinese Restaurant Head Chef
Hilton Beijing Wangfujing


Job description

Job Summary

  • Planning, Preparation and Implementation of High Quality Food& Beverage Products and Set-up''s in all Areas and  Restaurants.计划和准备执行高质量的食品和摆设在指定的餐厅。
  • Seamless working with Recipes, Standards and Plating Guides.严格按照菜谱、标准和摆盘标准。
  • Maintenance of all HACCP aspects within the hotel operation. 在酒店运营之中保持HACCP各方面要求。
  • Correct usage of all equipment, tools and machines.正确操作所有的设备、器具和机器。
  • Must focus on constant improvement of Training Manuals and SOP''s.
  • Must participate actively in Daily Quality initiatives (Daily Chef Briefings, Monthly Team Meetings) in order to constantly improve the Culinary operation, meet targets and keep communication flowing.
  • Can be asked to work for off site events.可以被要求进行外卖工作。
  • Can be asked to complete tasks and jobs outside the kitchen areas.可以被要求在厨房以外的地点完成工作。
  • Can be utilised during inventories.可以被要求进行盘存工作。
  • All team members have to be knowledgeable about occupancy, events, forecast and achievements.
  • Preperation of menus as per request, in timely fashion.及时的按要求准备菜单。
  • Working on new dishes for food tastings in combination of digital pictures.新菜品的制作在品尝上要结合数码照片。
  • Control of stations within the kitchen.调节厨房内部的岗位。
  • Close working relationship with the Stewarding Department to ensure high levels of cleanliness and low levels of lost and breakages.与管事部紧密的工作关系确保高质量的清洁和最低程度的破损。
  • Every guest request must be responded to complete satisfaction.
  • Having a open-minded approach to constructive feedback. 用虚心的态度去接受有建设性的意见。
  • Purchase and control of produce.采购和控制产品。
  • Maintain at all times a professional and positive attitude towards his team members, and supervisors alike, and behave in accordance to the established hotel rules and team member handbook for him and team member under his supervision. To ensure smooth operation of the department.
    时刻保持对于同事和主管等一个专业和积极的态度,依据酒店的规则和员工手册的要求行     为举止,确保部门的良好运营。
  • At least has 15 years kitchen experience and supervisory level in 5 Star Hotel, with a minimum of 10 years as Chinese Executive chef.至少有十五年以上国际五星酒店厨房管理工作经验并有十年中餐行政总厨经历。
    Minimum requirements-High school graduate, Preferred – Completed Technical education in Hospitality or Culinary school
    Good command in English (verbal & written) .很好的英文掌握能力(口语和书写)。
    Up to date Sanitation Classes.更新的卫生课程。
    Health Certificate 健康证。
    Knowledge of an additional language. 对额外语言的知识。
    Knowledge in HACCP. 在食品安全体系方面的知识。
    Participation in additional culinary classes or seminars .参与过额外的厨房课程或研讨会。
    Working experience in similar capacity with international chain hotels. 具有在国际连锁酒店的相关经验。


    See description

    Job type
    DongDan, China
    F&B kitchen
    Starting in
    As soon as possible

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