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·????????To reflect the Shangri-Laphilosophy by providing the highest quality of service to our employees. Byalways adopting a positive attitude and keeping the team spirit at the highestlevel.??????????????????????????????????????????????????????通過為員工提供最優(yōu)質(zhì)的服務(wù)來體現(xiàn)香格里拉的經(jīng)營理念，永遠(yuǎn)保持積極向上的態(tài)度使團(tuán)隊(duì)保持凝力。 ·????????To greet with a smile at alltimes to colleagues anywhere in the hotel。 無論何時(shí)，總是要微笑和同事問候 ·????????To take pride in personalappearance for personal hygiene and uniform.?????????????????????????????????????????? 時(shí)刻保持員工良好的個(gè)人衛(wèi)生，整潔的衣著和良好的個(gè)人形象。 ·????????To co-ordinate, in detail onthe Restaurant operation, and all specific duties to supervise Sous Chefs andemployees. 具體協(xié)調(diào)餐廳的工作，并且有責(zé)任監(jiān)督廚師長和廚房員工的工作。 ·????????To check all set-ups forrestaurant and to make? sure to timelyprovide high standard service and food?to employees.. 檢查所有餐廳情況，確保按時(shí)為員工提供高標(biāo)準(zhǔn)的服務(wù)與食品。 ·????????To constantly check the qualityof ?food prepared with regard to tasteand temperature.??????????????????????????????????????????? 隨時(shí)檢查已準(zhǔn)備好的食品的味道與溫度。 ·????????To insist on a uniform visualappearance of all dishes prepared. Presentation and garnish must be preparedaccording to standards. 保持各類菜肴整體外觀配套一致，且外觀和修飾要符合酒店標(biāo)準(zhǔn)。 ·????????To monitor and fully implementthe portion control established with the recipe cards and the butcher test. Tominimize waste and spoilage. 監(jiān)督并全面實(shí)施根據(jù)配料卡和分肉試驗(yàn)而進(jìn)行分量控制，使浪費(fèi)和變質(zhì)最小化。 ·???? To check stores andrefrigerators and be responsible for the proper storing and recycling ofleftovers.????????????? 檢查庫房和冰箱，做好正確儲(chǔ)備和廢物利用。 ·?? Ensuresmooth and effective communication among the kitchens and with otherdepartments. 確保廚房和其他部門之間的交流暢通而有效。 ·????????To work closely with receivingand storeroom. To make sure that received goods are of the standard quality andaccording to hotel’s specifications. 與收貨部和庫房密切合作，確保所收貨物符合酒店規(guī)定的質(zhì)量標(biāo)準(zhǔn)。 ·????????To constantly be alert onfreshness, presentations and temperature of food served to employees. 特別注意為員工提供的食品的新鮮度，外觀和溫度。 ·????????To ensure food portioning,serving, requisitions / receiving from stores are properly controlled.確保食物的分量，服務(wù)，訂貨和收貨正確進(jìn)行。 ·????????To achieve the highest standardthrough strict adherence to the hygiene and sanitation rules.????????????????????????????????????????????????????嚴(yán)格按照衛(wèi)生管理?xiàng)l例，達(dá)到最高標(biāo)準(zhǔn)。 ·????????To ensure that working areas,working tables, working utensils such as carving boards, slicer, mixers,blenders, cutters, woks, pots, pans etc. are cleaned and sanitized as per SFSMSpolicy.??????????????????????????????????????????? 確保工作區(qū)域，工作臺(tái)，廚房用具，包括雕刻板，切片機(jī)，攪拌器，混合器，刀具，炒鍋，水壺，平底鍋等用具的清潔衛(wèi)生，符合SFSMS 標(biāo)準(zhǔn)。 ·????????To ensure that therefrigerators and deep freezers, ceiling, walls, floors and shelving etc. areclean at all times.????????????????????? 檢查抽屜，迷你冰箱和Reach-in 冰箱，確保其干凈整潔，內(nèi)部食品在保質(zhì)期內(nèi)。 ·????????Liaise and work closely withthe Chief Steward for pre-planning and execution of delivery and cleanliness ofequipment.?????????????????????????????? ?????????????????????????? 與管事部密切合作，提前計(jì)劃并進(jìn)行設(shè)備的交接和清潔工作。 ·????????To check all machinery, ensureproper maintenance and usage of the equipment, and follow up with Engineeringon work order forms. Misuse of equipment should be taken.???????????? 檢查所有設(shè)備，確保所有設(shè)備正確保養(yǎng)和使用，與工程部共同跟蹤設(shè)備的維修情況。要匯報(bào)設(shè)備使用不當(dāng)情況，并給予相應(yīng)的紀(jì)律處罰。 ???????? To work closely with the Service Manager of EmployeeRestaurant and monitors that exhaust hoods, stoves, ovens, salamanders, deepfreezers, steamers, filters, boiling pans, bainmarie, hot and cold cabinetsetc. are spotless and cleaned on a daily basis? ?? 與員工餐廳經(jīng)理密切合作，監(jiān)督排煙罩，烤爐，烤箱，鋦鍋，冰柜，蒸氣機(jī)，過濾器，煮鍋，自助餐爐，冷柜和熱柜等沒有污點(diǎn)，保持每天清潔一次。 ·????????Ensure that staffs follow thehygiene and sanitation procedures when handling food / equipment / utensils.確保員工在生產(chǎn)食品，操作設(shè)備和使用餐具時(shí)遵守安全衛(wèi)生程序。 ·????????To ensure that all kitchen and the? restaurant ?employees adhere to the hotel groomingstandards.??????????????????????????????????確保廚房和員工餐廳的所有員工遵守酒店的著裝標(biāo)準(zhǔn)。 ·????????Report to the EmployeeRestaurant Service Manager on all operation matters. 向廚師長及時(shí)匯報(bào)運(yùn)營中出現(xiàn)的問題。 ·????????To monitor staff schedules andensure punctuality at work. 監(jiān)督員工工作表，確保員工按時(shí)工作。 To report all complainsto the Employee Restaurant Service Manager 向廚師長及時(shí)匯報(bào)所有投訴。 ·????????To conduct training classes forstaff to develop their skills / new menu items.??????????????????????????????????????????? 為員工組織培訓(xùn)課程，培養(yǎng)他們的技能，新菜品。 ·????????To guide the employeeorientation for new hires.??????????????????????????????????????????????????????指導(dǎo)員工的入職培訓(xùn)。 ·????????To ensure that staff are awareof hotel rules and regulations.?????????????????????????????????????????????????????? 確保員工了解酒店的規(guī)章制度。 ·????????To ensure that staff aretrained on fire and safety and emergency procedures.????????????????????????????????????? 確保員工受過消防安全和緊急疏散程序的培訓(xùn)。 ·????????To provide the necessaryassistance / support to staff and Employee Restaurant Service Manager toachieve their goals.???????????????????????????????????????????????????????????????????為廚師長提供必要的協(xié)助，幫助他們實(shí)現(xiàn)工作目標(biāo)。

【崗位職責(zé)】 1、全面負(fù)責(zé)員工餐廳的日常運(yùn)營管理，包括菜品研發(fā)、菜單制定、成本控制及食品安全管理； 2、制定并執(zhí)行員工餐的標(biāo)準(zhǔn)化操作流程，確保餐食出品質(zhì)量穩(wěn)定、營養(yǎng)均衡； 3、合理規(guī)劃食材采購與庫存管理，控制成本并減少浪費(fèi)； 4、監(jiān)督廚房衛(wèi)生及設(shè)備維護(hù)，確保符合食品安全及衛(wèi)生標(biāo)準(zhǔn)； 5、負(fù)責(zé)廚房團(tuán)隊(duì)的人員調(diào)配、培訓(xùn)及績效考核，提升團(tuán)隊(duì)工作效率； 6、定期收集員工反饋，優(yōu)化菜品口味及服務(wù)流程，提升員工用餐滿意度； 7、協(xié)調(diào)與其他部門的溝通，確保員工餐供應(yīng)及時(shí)、高效。 【崗位要求】 1、具備扎實(shí)的中餐烹飪技能，熟悉員工餐或團(tuán)餐制作流程； 2、有較強(qiáng)的廚房管理能力，能獨(dú)立制定菜單并控制成本； 3、熟悉食品安全法規(guī)及廚房衛(wèi)生標(biāo)準(zhǔn)，持有健康證及相關(guān)資格證書者優(yōu)先； 4、具備良好的團(tuán)隊(duì)協(xié)作與溝通能力，能有效管理廚房團(tuán)隊(duì)； 5、工作細(xì)致認(rèn)真，責(zé)任心強(qiáng)，能適應(yīng)高強(qiáng)度工作環(huán)境； 6、有酒店或大型企業(yè)員工餐廳管理經(jīng)驗(yàn)者優(yōu)先。