餐飲部 西餐副領班廚師 F&B Western Culinary Demi Chef de Partie

Position Overview

To produce a consistent and high-quality product in the assigned Place of Work and provide a courteous, professional, efficient, and flexible service consistent with the Capella Bangkok Standards Policies & Procedures to maximize guest satisfaction.

The Role

1. To produce a consistent and high-quality product, provide a courteous, professional, efficient, and flexible service at all times, following Capella Bangkok Standards of Performance.

2. To perform 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 different sub-departments of the Kitchen Division or any other Department of the hotel as assigned.

4. To handle all HACCP forms for your area daily.

5. To ensure that the Place of Work and surrounding area are kept clean and organized at all times.

6. To handle guest inquiries courteously and efficiently and report guest complaints or problems to supervisors.

7. To understand and strictly adhere to the Rules & Regulations established in the Employees Handbook and the Hotel's policy on Fire, Hygiene, Health, and Safety.

8. To maintain a good rapport and working relationship with staff in the outlet and all other departments.

9. Attend all internal kitchen and HR training assigned by the hotel.

10. Coordinate with the Chef de Partie to order required goods, products, materials, and utensils.

Talent Porfilio

1. Can legally work in Taiwan.

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

3. Minimum 1 years experience in a similar role in luxury hotels / resorts.

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

5. Basic command of spoken and written English.

6. Strong knowledge of culinary techniques.

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.執行在指定工作場所的所有職責和任務，達到設定的標準。

3.完全具備靈活性，根據需要在廚房部門的不同子部門或酒店其他部門輪換工作。

4.每天處理該區域的所有HACCP表格。。

5.確保工作場所及周邊區域始終保持清潔和有序。

6.以禮貌和高效的方式處理顧客查詢，並將顧客的投訴或問題報告給主管。

7.了解並嚴格遵守員工手冊中的規章制度，以及酒店有關消防、衛生、健康與安全的政策。

8.與餐廳內部員工及其他部門保持良好的合作關係和工作關係。

9.參加酒店安排的所有內部廚房及人力資源培訓。

10.與領班協調，訂購所需的商品、產品、材料和器具。

1.具備在台灣合法工作身分

2. 餐飲或餐飲管理相關科系畢業。

3. 至少1年在奢華飯店 / 度假村擔任類似職位的經驗。

4. 優秀的人際交往技巧，具有親和力、團隊合作精神，並擅長建立良好的客戶關係。

5. 基本的英語口語和書面表達能力。

6. 精通烹飪技巧。