Management Trainee Culinary
Beijing, China

The incumbent in the position is responsible for managing the day-to-day operations of certain outlets, banqueting and the culinary aspects of the Executive floor.

Kempinski Hotel Beijing Lufthansa Center

Guests staying in one of our 526 rooms will be pampered with comfortable and luxurious in-room features and amenities. The hotel complex offers a wide range of facilities which will exceed guests’ expectation.

All in-house guests have access to the famous Pulse Health, Squash and Sports Clubwith state-of-the-art TechnoGym fitness equipment and indoor roof top swimming pool.

For the ultimate gastronomic experience, we offer 7 different restaurants and bars. Kempinski Hotel Beijing Lufthansa Center features 10 elegant meeting and function rooms and a grand ballroom.

Key Responsibilities :

  • This Management Training will take place in one of the restaurant of our F&B drven 5*+ hotel, It includes the tasks to ensure consistency of food quality and will the grooming to get ready for the next step in the career.
  • After the training period of 11 months you will be prepared to reach the next level in your career and to gain Asia experience.

  • Help to direct, control and co-ordinate the activities of all Chefs and kitchen attendants, engaged in preparing and cooking food, so as to ensure an efficient, profitable and smooth food service, at all times.
  • Inspect storerooms, refrigerators and freezers to prevent wastage.
  • Check the quality and quantity of food received from the markets and stores.
  • Always look for cost saving and environmental ideas.
  • Maximize employee’s productivity, in order to minimize payroll cost.
  • Monitor all kitchen operating costs and take corrective action, when necessary to reduce expenses.
  • Ensure that all food is prepared and served according to the Hotel standards set by the Executive Chef.
  • Produce and check preparation and presentation of food.
  • Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safety and sensibly.
  • Make sure that all machines, equipment and utensils are clean and in working condition at all time. Instigate maintenance request if necessary, and check on completion.

    Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures. Check all assigned areas in regards to sanitation and hygiene, to prevent contamination of any kind.

    Ensure the kitchen complies with health and safety standards as to prevent accidents and report all accidents, health and safety hazards to Executive Chef.

  • Ensure lines of communication within the outlet kitchen are effective. Maintain interdepartmental communication to avoid frictions of any kind.
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