餐飲部 鵲羽軒全日餐廳及宴會客房餐飲 領班廚師 F&B Plume (All Day Dining Restaurant)& BQT/IRD Culinary Chef de Partie

為早餐、全日餐廳、宴會西餐(Canapel、套餐)以及客房餐飲提供穩定且高品質的產品，並提供禮貌、專業、高效和靈活的服務，符合嘉佩樂的標準、政策和程序，以最大化顧客滿意度。 https://capellahotels.com/en/capella-taipei/dining/plume 管理所負責的廚房區域，確保所製作的各項餐點品質穩定且符合水準，遵從嘉佩樂標準規範來提供專業、有禮、高效且靈活的服務，以大幅提升顧客滿意度。 1. 遵循嘉佩樂酒店的規範，生產穩定且高品質產品，並提供專業、有禮、高效且靈活的服務。 2. 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。 3. 能夠靈活地在各餐飲部門內輪替值班。 4. 能夠獨立執行所被分配到的工作區域職務。 5. 維持廚房的一貫標準並遵循該廚房所規範的準則。 6. 於日誌中回報每日產能以及任何問題，包括損壞和破損。 7. 遵循酒店的標準作業流程。 8. 充分熟悉酒店所提供的各項服務與設施。 9. 執行所屬廚房的開始及結束營業的作業流程。 10. 對於菜單內的各項餐點和飲品有全盤的了解，並能夠針對餐飲搭配做推薦以及推銷。 11. 確保工作場所及週邊區域維持整潔有序，並遵守食品安全的標準作業流程。 12. 控管營運備品數量並減少損壞或浪費。 13. 以有禮且有效率的方式處理顧客需求，並向主管報告任何顧客投訴或問題。 To supervise the assigned station/section, produce a consistent, high-quality product, and ensure a courteous, professional, efficient, and flexible service consistent with the Capella Standards Policies & Procedures to maximize guest satisfaction. 1. To produce a consistent, high-quality product and provide a courteous, professional, efficient, and flexible service at all times, following the Capella Standards of Performance. 2. 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. 3. To be entirely flexible and adapt to rotate within the Food & Beverage Department of the hotel as assigned. 4. To independently be able to run the section you are assigned to. 5. To maintain the general standards of the kitchen as well as the implementation of the kitchen manual rules and regulations for your section. 6. Report in the logbook all productions and problems daily including spoilage and breakage. 7. Follow the SOP's of the hotel. 8. To be fully conversant with all services and facilities offered by the hotel. 9. To perform opening and closing procedures established for the Place of Work as assigned. 10. To have a thorough understanding and knowledge of all Food & Beverage items on the menu and the ability to recommend Food & Beverage combinations and upsell alternatives. 11. To ensure that the Place of Work and surrounding area is kept clean and organized at all times and follow food safety SOP’s. 12. To monitor operating supplies and reduce spoilage and wastage. 13. To handle guest inquiries courteously and efficiently and report guest complaints or problems to supervisors.