Hotel Brand: Crowne Plaza
Location: Mainland China, Guangdong, Chaozhou
Hotel: Crowne Plaza Chaozhou Riverside
Job number: HOTEL45311
What's your passion? Whether you're into tennis,swimming or karaoke, at IHG we're interested in YOU. At IHG we employ people who apply the same amount of care and passion to their jobs as they do their hobbies - people who out our guests at the heart of everything they do. And we're looking for more people like this to join our friendly and professional team.
您的激情是什么？ 无论您的爱好是网球，游泳或是卡拉OK，在洲际酒店集团，我们都对您非常欢迎。洲际酒店集团希望招募到那些把对爱好同样的关注和激情付诸于他们的工作中的人 - 那些用心对待客人和每件事情的员工。目前我们在招募更多这样的员工加入我们充满动力与活力的团队。
Your day to day
1.Complete forecasts, plans, and departmental production reports for management.
2.Participate in the preparation of the hotel’s annual budget and the setting of departmental goals.
3.Maintain updated and accurate costing and documentation of all dishes prepared and sold in the food and beverage operations.
4.Manage day-to-day kitchen activities, plan and assign work, and establish performance and development goals for team members. Provide mentoring, coaching, and regular feedback to help manage conflict and improve team member performance.
5.Educate and train team members in compliance with brand standards, service behaviours, and governmental regulations. Ensure staff has the tools, training, and equipment to carry out job duties.
6.Promote teamwork and quality service through daily communication and coordination with other departments. Assist sales, catering and banquet staff with banquets, parties and other special events.
8.Solicit guest feedback to improve food and presentation quality.
12.Develop menu design and concepts for all food and/or bar outlets, and catering events. Monitor competitor and industry trends.
13.Maintain procedures to ensure the security and proper storage of food and beverage products, inventory and equipment. Replenish supplies in a timely manner and minimise waste.
15.Adhere to governmental regulations as well as brand standards and hotel or company policies and procedures.
QUALIFICATIONS AND REQUIREMENTS
Completion of a degree or certificate in culinary arts and five years of experience as a chef, with at least one year in a supervisory capacity, or equivalent combination of education and culinary/kitchen operations experience. Must speak local language(s).