月薪80000~100000元 高雄市前金區 5年工作經驗 3天前更新
[Menu Development 菜單開發]
From independent development of the menu to the implementation, has the ability to prepare, organize, and execute the menu. For the menu concept, presents it completely and creatively, and can design the menu well for specific activities.
從獨立開發菜單到實作，具有準備、組織與執行能力，並展現創意地完整呈現菜單概念，並能針對特定活動精心設計菜單。
[Quality Control 品質控管]
Ensure that the ingredients meet the hotel‘s quality standards and can be properly stored. During food processing, inspect the food production in all areas and follow the established quality control procedures to ensure that each processing link can maintain first-class food quality and consistency. If necessary, inspect and update the plate presentation.
確保食材符合飯店品質標準，並能做妥善保管。在食品處理過程中，檢查所有區域的食物準備與烹飪方式，依照訂定的品質控制程序，確保每一處理環節能維持高品質與一致性。必要時，檢查與更新擺盤方式。
[Budget Control 預算控制]
Ensure that all food meets recipe standards, maintaining portion control and minimizing wastage. A monthly report on kitchen cost and budget is required.
確保所有食物皆符合食譜標準，控制份量與減少浪費。每月需製作廚房成本與預算報表。
[Knowledge 產品知識]
Understand the suppliers, the kitchen equipment, market trends, and propose effective solutions.
了解供應商、設備、市場趨勢，提出有效方案。
[Inventory Management 庫存管理]
Ensuring that food stock levels within food preparation areas are of sufficient quantity and quality in relevance to the hotel occupancy and function forecasts.
確保食物庫存的品質與數量可符合飯店住房與餐廳訂位的需求。
[Food hygiene and safety 食品衛生安全]
Responsible for the hygienic and safe preparation of food within the food preparation areas. Ensure compliance with legislated health and safety requirements within the workplace, paying particular attention to Food Safety Legislation.
對食品處理的環境衛生安全有監督責任，並確保遵守工作場所內的健康和安全法規要求，尤其需注意食品安全法規。
[Equipment Safety 設備安全]
Ensuring that all food preparation equipment is being used safely and correctly and conducting routine cleaning. Liaise with the handyman as to maintenance requirements and be instrumental in planning a maintenance program for all kitchens to ensure all equipment is maintained in proper working order．
確保所有處理食物設備皆被安全正確的使用，並定期清潔。制定廚房設備維護計畫，與工務合作，定期檢查設備，以確保所有設備維持正常工作狀態。
[Staff management 員工管理]
- Supervise new employees in the department, also conducts performance evaluation on all the department employees, and supports employees for further development and structured career path in the organization. When necessary, implement training programs to ensure that employees meet internal needs and perform their work efficiently.
監督部門內新進員工狀況。並對部門員工工作表現進行績效評估，扶植員工於組織內部職涯發展。必要時，實施培訓計畫，確保員工符合內部需求，高效執行工作。
- Prepare work schedules and annual leave schedules within budget.
依照現有人力安排工作與班表，掌握人員假期與衡量預算。
- Conduct regular staff meetings to keep all associates informed.
定期招開員工會議，確保團隊資訊流通。
[Inter-departmental communication 跨部溝通]
- Attend meetings as required, cooperate with other Departments to evaluate and develop a relevant menu.
參與各部門會議，配合各部門開發相關菜單。
- Frequently communicate with restaurant managers and rooms supervisors to ensure that the content of the menu meets the needs, the production process meets the cost, and the quality is maintained and the presentation is perfect.
時常與餐廳經理、客房主管溝通，確保菜單內容能符合需求，製作過程符合成本，維持品質、完美呈現。
- Participate in the Hotel “Manager on Duty” program.
參與飯店「值班經理」輪班
[Customer Cares 顧客關懷]
- Being a role model, actively promotes a work environment, which cares for guests and associates alike.
樹立榜樣，打造關心客人與同事的工作環境。
- Appropriate dishes adjustment can be made in response to customer feedback
針對客人的反饋能做適度的菜餚調整。
*Have the management responsibility, manage up to 20 up pax.
需負擔管理責任，管理人數 20人以上
展開 排休大夜班假日班
