行政总厨- Mandarin Speaking Executive Chef
Viking
Basel, Basel-Stadt, Switzerland
vor 4 Tg.
source : Hosco

职位概况

行政总厨负责和监管食品业务运营的每一个环节 支持和指

导所有厨房的员工 其需确保食品和厨房均达到危害分析和

关键控制点 HACCP 的标准 并需按照维京外展中国市场

专业服务准则 VRC PSO 预算和食谱运作

职责

  • 负责船上厨房的运作
  • 根据公司标准 菜单周期和食谱 确保客人和员工膳食的
  • 专业出品和分配

  • 组织与负责船上的餐饮和特殊事件 例如 欢迎 / 欢送
  • 在任何时候都按照维京公司的标准和HACCP准则 确保食
  • 品安全 厨房和生产区域有最高水平的清洁度

  • 根据产品计划 并与酒店经理合作 处理订购所有食品
  • 在提供客人膳食前 与服务员进行菜单简报 指示服务员
  • 讲解菜肴

  • 在开始和结束巡航季时 准备开船和闭船事宜
  • 监管 激励和培训多国籍的厨房员工
  • 参与载荷和质量控制
  • 根据预算 控制成本
  • 根据公司程序 盘点存货
  • 积极参与船上事宜 在用餐时间招呼客人
  • 主管 企业行政总厨

    指示 副厨师长 厨师 厨師助理 公共区清洁员

    指令来自 酒店经理 企业行政总厨 企业运营经理

    职责

  • 行政总厨需承诺在离开维京后 不能将公司的信息 产品手册
  • 业务发展和EDP数据信息 透露给任何第三方 或公开 或保留

    供个人使用

  • 在其违反上述指令的情况下 本公司保留要求赔偿损失 以及
  • 对其采取法律行动的权利

  • 行为和外观符合VRC PSO的规则和条例
  • 资历简介

  • 有厨师相关的教育学历
  • 在4或5星酒店或餐厅有最少4年的专业经验者优先
  • 对亚洲 / 中国菜和西餐有豐富的知识
  • 标准的普通话 英语或其他语言技能都具优势
  • 优秀的管理 组织和沟通能力
  • 熟悉国际烹饪的每一个部分 危害分析和关键控制点 HACCP
  • 的规则和标准

  • 服务导向 专注客人需要
  • 有柔韧性和抗逆能力 有团队合作精神 个性积极 专业的外
  • PURPOSE OF POSITION

    You are in charge of every aspect of food service operation and the supervision, support and mentoring of all galley staff.

    You ensure that food and kitchen are up to HACCP standards and operate in accordance with Viking China Outbound Standards, budgets and recipes.

    ASSIGNMENTS / RESPONSIBILITIES

  • Responsible for the entire galley operation onboard
  • Ensuring professional production and distribution of all meals for guest and crew in accordance with company standards, menu cycle and recipes
  • Organisationand execution of F&B related ship functions and special events (e.g. Welcome / Farewell)
  • Ensuring food safety, highest level of cleanliness in the galley and production areas at all times in accordance with Viking River Cruise standards & HACCP
  • Ordering of all food supplies according to production planning and in cooperation with the Hotel Manager
  • Conduction of menu briefings with waiter staff prior to service and instruction of waiters to explain dishes
  • Preparation of opening and closing ships at start and end of season
  • Supervision, motivation and training of the multi-national galley crew
  • Participation in loadings and conduction of quality control
  • Responsible for cost control and adherence to set budgets
  • Conduction of stock takes; inventory according to company procedure
  • Active participation in ship functions, socializing with guests during meal times
  • DUTIES

  • The holder of the position undertakes not to pass over the company’s information, manuals, information on business developments and EDP data to any third party or publicize or retain same for personal use after leaving the job.
  • The company reserves the right to demand compensation for damages in the event of a breach of this instruction and take legal action against the staff.
  • Conduct and appearance in accordance with the rules and regulations of Viking China Outbound
  • QUALIFICATION PROFILE

  • Graduated apprenticeship as a cook
  • Min. 4 years of professional experience in cuisine background of a 4 or 5* Hotel or Restaurant, cruise industry experience is an asset
  • Excellent knowledge of Asian / Chinese food and western food
  • Excellent Mandarin and English skills, other languages are an asset
  • Excellent management, organisationaland communication skills
  • Skills in every part of international cooking, HACCP rules and standards
  • Service oriented and guest focused
  • Flexibility and stress resistance, team player, commitment, positive personality, professional appearance
  • See description

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