Chef de Partie prepares and cooks according to standard procedures, recipes, photographs and given instructions, assisting the Master Pastry Chef in training team members. He / she participates in product development and ensures the smooth operation of the kitchen.
饼房主管根据工作标准、备料单、根据菜肴标准的照片及上级的指示准备食物,协助饼房总厨培训员工。参与提高食品质量,保证厨房运作的顺利进行。当接到指示时厨房的所有区域都要进入工作状态。
• Cash handling and banking procedure
• 现金处理和银行业务程序
• Dealing with irregular payments
• 处理非法支付情况
• Instructing staff in credit policies and facilities
• 就信用政策和设备对员工进行指导
• Instructing staff in cash security procedures
• 就现金安全程序对员工进行指导
• Carry out debtor control
• 实施应收帐款控制
• Prepare reports
• 准备财务报告
• Supervise the cashiering system
• 对收银系统实施监管
• Conducts shift briefings to ensure hotel activities and operational requirements are known
• 进行有效的交接班简报工作,以明确酒店活动和运营要求
• Assisting with serious complaints
• 协助解决严重投诉问题
• Maintenance of guest information
• 维护客户信息
• Maintenance of information about local events
• 维护当地活动的信息
• Compile occupancy statistics
• 统计入住情况
Prepare food according to work standards, ingredient lists, photos of dish standards, and instructions from superiors. Participate in improving food quality and ensuring the smooth operation of the kitchen. When instructed, all areas of the kitchen must be ready to work.
西厨房冷菜领班根据工作标准、备料单、根据菜肴标准的照片及上级的指示准备食物。参与提高食品质量,保证厨房运作的顺利进行。当接到指示时厨房的所有区域都要进入工作状态。
The Outlet Leader/Supervisor is concerned with the efficient and professional service of food and beverages within the restaurant, ensuring that the restaurant returns a budgeted profit through tight cost and stock control. This role directly supervises team members while ensuring that all guests receive optimum service in accordance with the standards, policies and procedures of Hilton.
西餐厅领班/西餐厅主管的职位要求能够提供专业快捷的服务。通过成本及库存控制来获得计划盈利。直接督导员工的工作,通过遵守餐厅和本酒店的规章制度以确保为客人提供符合标准的完美服务。