面議(經常性薪資達4萬元或以上) 台北市松山區 5年工作經驗 1天前更新
焰28 主廚負責監督管理西餐廳、西式宴會食品概念、品質和廚房運作。同時也負責開發與創新理念融入臺灣食材,不斷提高菜色的品質和顧客用餐體驗。
https://capellahotels.com/en/capella-taipei/dining/plume
餐飲廚務領導
監督廚房整體運作,確保餐點品質與出餐一致性,並依 Ember 28 火焰料理理念設計與執行季節性菜單及套餐。
團隊管理
領導並培訓廚房團隊,負責人員排班與日常監督,建立高效、合作且具紀律的工作文化,確保廚房運作順暢。
營運管理
負責食材成本與庫存管理、維護供應商關係,確保食品安全與衛生標準,並與餐飲管理團隊合作優化菜單定價以提升營運效益。
顧客體驗
與服務團隊合作提升整體用餐體驗,適時參與顧客互動與活動,並依據顧客回饋與市場趨勢持續優化餐飲內容。
支援飯店內各餐廳及活動
協助安排人力支援飯店內各項活動及餐廳營運以利活動順利進行並達成顧客滿意度
The Ember 28 Chef de Cuisine is responsible for overseeing the western restaurant’s Western banquet culinary concepts, food quality, and overall kitchen operations. The role also focuses on developing innovative ideas that incorporate Taiwanese ingredients, continuously enhancing the quality of the dishes and the overall guest dining experience.
Culinary Leadership
Oversee all kitchen operations to ensure consistency in food quality and presentation, while designing and executing seasonal menus and tasting experiences aligned with Ember 28’s fire-based cooking philosophy.
Team Management
Lead and train the kitchen team, manage staff scheduling and daily supervision, and cultivate a disciplined, collaborative, and high-performing kitchen culture to ensure smooth operations.
Operational Excellence
Manage food cost and inventory, maintain supplier relationships, ensure compliance with food safety and hygiene standards, and collaborate with the F&B management team on menu pricing to optimize profitability.
Guest Experience
Work closely with the service team to elevate the overall dining experience, engage with guests and support special events when required, and continuously refine offerings based on guest feedback and market trends.
Support for Hotel Restaurants and Events
Provide operational support to hotel restaurants and events by coordinating manpower and resources to ensure smooth execution and high guest satisfaction.
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