Pastry Chef 饼房厨师长

到岗时间：1个月之内 年龄要求：35岁以下 婚况要求：未婚
A Head Chef with Hilton Hotels and Resorts is responsible for managing all aspects of the kitchen to deliver an excellent Guest and Member experience while seeking customer feedback, training staff, controlling costs, and covering all business needs.
What will it be like to work for this Hilton Brand? One of the most recognized names in the industry, Hilton Hotels & Resorts offers travelers a world of authentic experiences.
The brand continues to be the innovative, forward-thinking global leader of hospitality.
With products and services that meet the needs of tomorrow's savvy global travelers, we shape experiences in which every Guest feels cared for, valued, and respected.
If you understand the importance of upholding a brandﾒs reputation and value the effort it takes to provide a globally recognized hospitality experience, you may be just the person we are looking for to work as a Team Member with Hilton Hotels & Resorts.
Because itﾒs with Hilton Hotels & Resorts where we promise an exceptional Guest experience every time.
What will I be doing? As a Head Chef, you are responsible for managing all aspects of the kitchen to deliver an excellent Guest and Member experience.
A Head Chef would also be required to ensure that all operational, quality, and administrative functions are carried out properly.
Specifically, you will be responsible for performing the following tasks to the highest standards: -Manage all aspects of the kitchen including operational, quality and administrative functions -Actively seek verbal feedback from customers on a regular basis and respond to all guest queries in a timely and efficient manner -Ensuring adequate resources are available according to business needs -Manage the provision of food to F&B outlets and taking action where necessary to ensure compliance with current legislation -Control costs without compromising standards, improving gross profit margins and other departmental and financial targets -Ensure team members have an up-to-date knowledge of menu items, special promotions, functions and events -maintain good communication and work relationships in all hotel areas -Ensure that staffing levels are maintained to cover business demands -Ensure monthly communication meetings are conducted and post-meeting minutes generated -Manage staff performance issues in compliance with company policies and procedures -Recruit, manage, train and develop the kitchen team -Comply with hotel security, fire regulations and all health and safety and food safety legislation -Ensure ENGntenance, hygiene and hazard issues are dealt with in a timely manner -Manage financial performance of the department so all planning is in line with hotel objectives -Ensure food control systems are adhered to so margins are on target -Regular review of all menus with F&B manager to confirm offerings are in line with market trends -Be environmentally aware