職位概覽 協助廚藝總監管理廚房運營，透過規劃、組織、指導及控管廚房來確保其符合嘉佩樂酒店標準以提升顧客滿意度，成為獨立的利潤中心。 職位敘述 1.負責三個酒吧廚房制訂標準食譜，使餐廳在可接受的食品成本下運營，並確保實現每月所預測的食品成本。 2.參與年度營運預算的制訂，根據年度業務計劃的編制來確認餐廳的預估收入及支出和各項營運設備以及用品家具等需求。 3.擁有完整的工作知識和技能，能夠監督、糾正並展示各項職責以確保其符合標準。 4.成為一名親力親為的管理者，參與現場營運，並在忙碌時刻提供協助。 5.確實遵守各項營運設備及供應品項的庫存標準，並確保其數量足以滿足營運需求。 6.主持每日的班前簡報，向同事們講解各項事前準備、服務準則和菜單。 7.對於菜單內的各項餐點和飲品有全盤的了解，並能在必要時針對餐飲搭配做推薦以及推銷。 8.盡可能地在菜單中使用當地及當季產品。 9.發展符合市場需求且兼顧餐廳經營概念的菜單、自助餐、特餐和招牌菜色。 10.以有禮且有效率的方式處理顧客需求，若無法立即找到解決方案，則須向主管報告相關顧客投訴或問題，跟進並確實對顧客回報。 11.確保餐廳展現出熱情、專業和歡迎的形象。 12.確保餐廳內外場保持整潔有序，確實填寫 HACCP 表格並於辦公室內建檔。 13.參與制訂餐飲年度行銷計劃並執行有效的銷售和促銷活動，提高營收。 14.進行每月餐點營收分析，持續根據顧客的口味和喜好客製化菜單。 求才條件 1.

烹飪藝術或餐飲管理相關領域的文憑。2.

至少3年在豪華飯店/度假村擔任類似職位的經驗。3.

優秀的人際溝通能力，個性開朗，具有團隊合作精神，善於培養強大的賓客關係。4.

具備基本的英語和國語口語和書寫能力。5.紮實的烹飪技術知識。 6.

需有合法在台工作的身份。 Position Overview To assist the Director of Culinary in managing of the assigned kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction consistent with the Capella standards, through planning, organizing, directing, and controlling the culinary operation and administration.

The Role 1.

Responsible for managing three bars' kitchen and develop standard recipes which allow the restaurant to operate at an acceptable food cost and to ensure that the monthly forecasted Food Cost is achieved.

2.

To participate in the formulation of the Annual Operating Budget in determining outlet projected revenues and expenses, operating equipment and FF& E requirements in line with the compilation of the Annual Business Plan.

3.

To have a full working knowledge and capability to supervise, correct and demonstrate all duties and tasks in the assigned Place of Work to the standard set.

4.

To be a hands-on Manager and be present at all times in the Operation, especially during busy periods.

5.

To ensure that the par stocks for all operating equipment, supplies, inventoried items are strictly adhered to and that the outlet is adequately equipped.

6.

To conduct daily pre-shift briefings to employees on preparation, service and menu.

7.

To have a thorough understanding and knowledge of all food and beverage items in the menu and the ability to recommend Food & Beverage combinations and up sell alternatives as necessary.

8.

To use, wherever possible, locally and seasonally available products in menus and "specials".

9.

To develop menus, buffets (where applicable) and "specials" and signature dishes which meet the needs of the target market and are in line with the operating concept for the restaurant.

10. To handle guest enquiries in a courteous and efficient manner and report guest complaints or problems to supervisors if no immediate solution can be found and assure follow up with guests.

11. To ensure that the Outlet team projects a warm, professional and welcome image.

12. To ensure that the outlet is kept clean and organized, both at the front as well as the back of house and the HACCP forms are filled in and compiled in Chefs office.

13. To participate in the formulation of the Annual Marketing Plan and implement effective sales and promotional activities to maximize revenues.

14. To conduct monthly menu sales analysis so as to continuously tailor the menus to the customer's taste and preferences.

Talent Profile 1.

Diploma in Culinary Arts or Food & Beverage Management related field.

2.

Minimum 3-years' experience in similar role in luxury hotels/resorts.

3.

Excellent interpersonal skills with personable character, a team player and good at cultivating strong guest relations.

4.

Basic command in spoken and written English and Mandarin.

5.

Strong knowledge in culinary techniques.

6.

Can legally work in Taiwan.