上海招聘

SOFITEL LUXURY HOTEL COMMITMENTS:

1. To provide refined service by man and woman who take pleasure in providing pleasure

2. To think and act Luxury

3. To be committed in executing services with passion for excellence

4. To execute Sofitel Luxury Savoir-Faire and delivering inspired moments in a personalized way

5. To provide services with emotion, with passion, with soul, with sincerity, with confidence and being serene

6. Commitment in creating a harmonious environment with highly motivated inspired team ……..where life is Magnifique for guests and all team members

1. GENERAL DUTIES:

i. Complete responsibility for directing training supervising, planning, coordinating, of all areas within the culinary department including any projects requested by the General Manager of the hotel and its board; ensuring a quality product for our guests, and secure profit margins while maintaining the Corporate image of the Company at all times.

2. MAJOR RESPONSIBILITIES:

i. To ensure consistency and highest quality in the taste, presentation and appropriate food temperature for food served in all kitchens.

ii. Ensures the quality and cleanliness of all food displays to the minimum standards of the Company

iii. Ensures maximum creativity in all food displays

iv. Ensure Safe Working Practices, Responsible for establishing the food management safety policies, ensuring smooth and effective communication to all F&B associates

v. Ensures that staffs are fully aware and complies with the policies and procedures.

vi. Provide full attention for all internal food hygiene inspection as well local authorization inspections

vii. Monitor Cleanliness. Liaises and work closely with the Chef Steward in monitoring and ensuring that all cleaning are properly done and according to quality of standard and its schedule

viii. Conducts regular tour of the front and back of the house to check that all equipments are in working order and keep management informed

ix. Monitor Grooming and Appearance Standards of Employees. Ensures that all kitchen personnel follow the company’s grooming standards.

x. Maintains proper and adequate controls over purchase orders and requisitions

xi. Monitors on monthly food inventory turnover and slow moving items.

xii. Ensures that purchasing, receiving and all storage are efficiently handled and that the goods purchased conform to the hotel’s specification

xiii. Reviews food cost analysis on a daily basis to maintain in line with budget and forecast

xiv. Analyses top 20 highest consumable purchased items on a monthly basis

xv. Conduct monthly market survey with purchasing department and provide management a report for comparison.

xvi. To monitor and fully implement the portion control established with the recipe cards and butcher test

xvii. To check stores and refrigerators and be responsible for the proper storing and recycling of leftovers. To practice “FIFO” system at all times

xviii. Reviews and analyses monthly profit and loss statement with EAM Financial Controller and GM , provide action plan on how to improve

xix. Conducts monthly Chef’s meeting to discuss the following: Information update on functions (Events)

xx. Maintenance updates (Engineering)

xxi. Highlights achievements, identified problems and challenges

xxii. Cost control updates

xxiii. Guest critique feedback

xxiv. Hygiene and Sanitation issues

xxv. Attends F&B Communication / strategy meeting

xxvi. Attends Executive Committee meetings

xxvii. Conducts daily briefing which will include: Important hotel / divisional / section information

xxviii. Emphasizes current priorities, new problem, services and products

xxix. Daily guest feedback

xxx. Coordinates details on upcoming Banquet events and food production

xxxi. Leads by example, adopting a positive attitude to keep the team spirit at its highest level

xxxii. Consistently monitors performance against guest critique to achieve a minimum group norm for both Customer Satisfaction and Food Quality

xxxiii. Communicates with guests, outlet managers , Events Management Team to obtain feedback

xxxiv. Communicates with guests closely to obtain information of quality of food and service for further improvement.

xxxv. To conduct monthly dialogue with employees and arrange monthly get together

xxxvi. Communicates daily with Purchasing Manager and Food Cost Controller

xxxvii. Notes any shortcomings on hardware and software

xxxviii. While on rounds, provides feedback and information to all staff on current events

xxxix. To ensure confidentiality of all matters of such matters

xl. Arranges regular training sessions for Sales / Events Management staff on new menu items

xli. Prepares CAPEX , budget to review new equipment requirements for following year to ensure maximum quality output and productivity

3. COMMERCIAL RESPONSIBILITIES:

i. Attends regular meeting with F&B Director / Manager to discuss Future business strategy and review ongoing action plan progress Annual promotions and menu plans Plan new menu rotations to constantly provide quality choice of food in all outlets

ii. Prepare annual food cost budget with Cost Controller

iii. Attends regular meeting with EAM / F&B Director to discuss Future business strategy and review ongoing action plan progress Annual promotions and menu plans Plan new menu rotations to constantly provide quality choice of food in all outlets

iv. Prepare annual food cost budget with Cost Controller

4. HUMAN RESOURCES RESPONSIBILITIES:

i. Maintains staffing level at approved manning guide / productivity level giving due consideration to the volume of business and service standards

ii. Single out potential staff for development and prepare succession plan

iii. Controls overtime submitted by respective outlet chefs

iv. Ensures progressive training for on the job skills and technical job knowledge

v. Ensures compliance with minimum training levels (as required by policy) is met

vi. Conducts regular weekly training session

vii. Conducts performance appraisals of essential culinary management staff

viii. Regularly solicits feedback from supervisors on performance of individual staff, and/or personally observes staff performance

ix. Conducts yearly appraisals of direct reports

x. To provide honest and fair feedback to GM / EAM / Dir Of F&B

Qualifications:

l Minimum of 5 years international five star hotel experience, preferably in the luxury setting

l A strong understanding of Kitchen organization and administration

l Strong oral and written communication skills

l Ability to communicate and manage changes

l Ability to work effectively in a team environment and take initiative

l Computer skills (word processing and spreadsheet)

Sofitel Shanghai Sheshan Oriental
上海东方佘山索菲特大酒店

The Sofitel Shanghai Sheshan Oriental is located in Songjiang District, Shanghai, about 20 minutes from Hongqiao Airport. Designed by renowned architects from Smallwood, Reynolds, Stewart, Stewart & Associates Pte.Ltd.based in Atlanta Georgia USA, this unique and exclusive platinum 5 star deluxe hotel has vibrant Tuscany style architecture featured with lagoons, water falls, exotic tropical landscaping designed by Belt Collins, a world leader in landscaping
上海东方佘山索菲特大酒店，位于上海市松江区，距离虹桥机场20分钟。酒店的建筑设计是总部设在美国乔治亚洲，亚特兰大世界知名SRSS建筑设计公司。酒店的建筑风格是托斯卡纳风格，以白金五星级标准设计，风格独特。景观园林设计公司是排名世界前列的贝尔高林，以人工湖，瀑布，热带园林景观为主。

The hotel provides 368 guestrooms, 7 ministerial villas, CLUBMILLESIMETM, 5 restaurants, 4 bars, 2,536 sqm of conference facilities, 3,135 sqm of Eco LE SPA, indoor and outdoor pools, SOFITTM Health Club, golf driving range, squash courts and tennis courts.
酒店包含368间客房，7栋别墅，索菲特行政俱乐部, 5个餐厅，4个酒吧，以及2,536平方米的会议设施，以及3,135平方米的生态水疗，室内、室外游泳池，健康中心，高尔夫练习场，壁球场和网球场。

Dear applicant,
亲爱的应聘者，

Thank you for your interest in wishing to join Sofitel Luxury Brand at the Sofitel Shanghai Sheshan Oriental, we are committed to review your application with the high degree of consideration, however, the most suitable candidate will be selected to fill in the appropriate position applied for
非常感谢您应聘索菲特豪华品牌上海东方佘山索菲特大酒店，我们秉承将合适的人安排在合适的岗位上的原则，认真阅读你的申请并慎重做出录用决定。

Your application has to be filled in full and please kindly upload your recent passport photo to the online application form.
您需要完整填写申请，将你的近期证件照和你的申请一起上传。

If you wish, you are also invited to personally apply at our Human Resources office every Tuesday, from 2:00pm to 5:00 pm.You may take the East Entrance and find the Human Resources Office in the basement of the hotel.
如果您愿意，也欢迎您在每周二下午两点到下午五点期间到我们人力资源办公室应聘。你可以从酒店东门（近嘉松南路）进入酒店，人力资源办公室位于酒店地下一层。

If you are not being contacted within two weeks since the date you have submitted your application, this results that the position has been filled-in already, however, your application will be kept in the potential talent file.We thank you for your interest in joining our team, wishing you a very successful searching for the position that you are looking for and a successful future in the hotel industry.
如果从提交申请当日起两周内您还没有收到我们的回复，有可能是由于我们提供的职位有限，暂时不能满足你的需求，但您的资料将保存在我们的人才库中。我们再次感谢你来应聘我们酒店，祝你在未来的求职路上一帆风顺，也期待你在酒店行业创造成功的未来。

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