餐飲部 大廳酒廊及宴會/客房餐飲主廚 F&B Plume& BQT/IRD Kitchen Chef de Cuisine
面議（經常性薪資達4萬元或以上） 40000元
台北市松山區
7~8年工作經驗
大廳酒廊及宴會/客房餐飲主廚負責監督管理餐廳早餐、西式宴會及客房餐飲的食品概念、品質和廚房運作。同時也負責開發與創新理念，不斷提高菜色的品質和顧客用餐體驗。
1.領導日常廚房運營，並確保各項餐飲政策、標準和程序皆被確實遵守。確保按照設定的概念有效管理廚房，並提供專業、高效和靈活的服務。
2.嚴格遵守已規範的營運費用，控制成本的同時兼顧品質、標準並滿足顧客期待。
3.確保同事們皆遵守《食品、健康、衛生和安全手冊》中所規定的健康、衛生和安全準則。
4.確保餐廳前後場皆保持整潔有序。
5.與廚師及餐務同事們共同制定且嚴格遵守清潔時間表。
6.確保所有團隊成員充分了解富比士服務標準對於提供卓越審計和服務績效的重要性。
7.賦予團隊成員自主權和責任感，以超越賓客的期望。分派任務並期望責任制與定期回饋。
8.負責監督團隊成員績效、提供回饋和執行績效評估。
9.參與招募、面試新人才和培育繼任者。
10.掌握個人的成長並參與團隊成員的職涯發展和培育繼任者。
11.能夠執行部門內的所有職務，並在必要時協助輪班。
Plume& BQT/IRD Kitchen Kitchen Chef de Cuisine manages and oversees the assigned Plume&BQT/IRD’s food concept, quality, and operations of the kitchen. The Individual is also responsible for developing innovative menu concepts and constantly improving the quality and dining experience for the guests.
1. Direct and lead the daily kitchen operations and ensure compliance with all F&B policies, standards, and procedures. Ensures that the assigned Kitchen is managed efficiently according to the established concept statement, providing a courteous, professional, efficient, and flexible service at all times.
2. To strictly adhere to the established operating expenses and ensure that all costs are controlled while maintaining the quality, and standards and meeting the guests‘ expectations daily.
3. Ensures that all colleagues adhere to the Health, Hygiene, and Safety guidelines in the Food, Health, Hygiene, and Safety manuals.
4. To ensure that the outlet is kept clean and organized, both at the front as well as the back of the house.
5. To liaise and organize with assigned Stewards and the Chefs that the established cleaning schedules are strictly adhered to.
6. Ensure all team members recognize the importance of Forbes standards to deliver excellent audit and service performance.
7. Empower team members to take ownership and responsibility in going beyond to exceed guest expectations. Delegate responsibility and expect accountability and regular feedback.
8. Monitor the performance of team members and provide effective performance feedback for improvements, recognition, and performance appraisal as due.
9. Participate in recruitment activities such as interviewing new talents for the departments and succession planning.
10. Take ownership of the individual’s growth and be involved in career progression and succession planning of team members.
11. Be able to perform all tasks within the department and assist in shift coverage when necessary.
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