東方匯廚房 領班 Oriental Lounge Kitchen Chef de Partie

焰28 西餐廳 提供火烤料理的，提供顧客靜謐，優雅的服務，讓客人享受台灣食材結合西式料理手法餐點。 

https://capellahotels.com/en/capella-taipei/dining/ember-28 

酒吧廚房 廚房助手負責生產並保證最高品質的產品，保持衛生安全標準，按照公司的指導方針，並支持本部門文化的動力、團隊精神和創造力。 

1. 準備和製作所有菜單，根據規定的食譜和標準，確保份量大小和菜品品質符合公司標準。 

2. 確保備餐所需的食材根據菜單訂單進行，檢查下屬根據庫房領料單領取食材，確保收到的貨品符合預定的品質和採購標準。 

3. 確保食物的適當處理和儲存，將損耗降到最低。 

4. 確保工作台的清潔和消毒按照安全程序進行備餐。 

5. 遵循並保持H.A.C.C.P程序。 

6. 協助進行定期及不定期盤點。 

7. 遵循維修程序和清潔時間表。 

8. 能夠執行其他臨時指派的工作。

9月全新開幕，業界首創獨棟三層酒吧，每層有獨特主題，不同風格，歡迎加入! 

https://capellahotels.com/en/capella-taipei/the-glasshouse 

協助三層樓酒吧/餐酒館的廚房區域，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。 

Assist in the kitchen areas of the three-story bar/wine bistro, ensuring the quality and consistency of all dishes prepared meet the standards. Follow Capella‘s guidelines to provide professional, courteous, efficient, and flexible service, significantly enhancing customer 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.