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【崗位職責(zé)】 1、全面負(fù)責(zé)中廚房的日常運(yùn)營管理工作，包括菜品研發(fā)、菜單設(shè)計(jì)、成本控制及廚房團(tuán)隊(duì)管理； 2、制定并執(zhí)行廚房操作標(biāo)準(zhǔn)及流程，確保菜品出品質(zhì)量、口味及食品安全符合酒店標(biāo)準(zhǔn)； 3、監(jiān)督食材采購、驗(yàn)收及庫存管理，合理控制成本，減少浪費(fèi)； 4、負(fù)責(zé)廚房員工的排班、培訓(xùn)及績效考核，提升團(tuán)隊(duì)專業(yè)技能與服務(wù)意識； 5、與其他部門協(xié)調(diào)合作，確保中廚的高效運(yùn)轉(zhuǎn)； 6、定期分析廚房運(yùn)營數(shù)據(jù)，優(yōu)化工作流程，提升運(yùn)營效率及客戶滿意度； 7、確保廚房設(shè)備維護(hù)及清潔衛(wèi)生符合酒店及行業(yè)相關(guān)標(biāo)準(zhǔn)。 【崗位要求】 1、具備扎實(shí)的中餐烹飪技術(shù)及豐富的廚房管理經(jīng)驗(yàn)，熟悉川菜及其他地方菜系； 2、熟悉廚房成本控制、食材采購及庫存管理流程，具備較強(qiáng)的成本意識； 3、具備優(yōu)秀的團(tuán)隊(duì)管理能力，能夠有效激勵(lì)員工并提升團(tuán)隊(duì)協(xié)作效率； 4、對食品安全、衛(wèi)生標(biāo)準(zhǔn)及廚房設(shè)備維護(hù)有深刻理解，確保合規(guī)操作； 5、具備較強(qiáng)的抗壓能力及應(yīng)變能力，能夠高效處理突發(fā)情況； 6、具備創(chuàng)新意識，能夠根據(jù)市場需求及客戶反饋優(yōu)化菜品及服務(wù)； 7、有高星級酒店或知名餐飲企業(yè)工作經(jīng)驗(yàn)者優(yōu)先。

崗位職責(zé) 1、監(jiān)督中廚房和宴會(huì)廚房工作，控制所有設(shè)施及成本，增加餐飲部的利潤。 2、負(fù)責(zé)所有中餐的準(zhǔn)備、烹飪及裝飾工作，以達(dá)到最高的質(zhì)量標(biāo)準(zhǔn)。 3、檢查存貨及成品。 4、檢查所有食品的準(zhǔn)備情況、 5、清楚所有食品的配料、技巧、烹飪方法及設(shè)備等方面的知識。 6、研究當(dāng)?shù)夭惋嬍袌?，極積開創(chuàng)新菜。 崗位要求 1、同崗位工作經(jīng)驗(yàn)2年以上。 2、接受過專業(yè)技術(shù)訓(xùn)練，閩粵菜為主。 3、有豐富的技術(shù)經(jīng)驗(yàn)，其中在國際星級飯店工作不得少于2年以上。 4、懂得成本核算，食物原料及食品營養(yǎng)知識。 5、身體健康，精力充沛。

1.To assist in the production of and maintenance of ahigh standard of quality food preparations, presentations and the continuous and consistent improvement of the people, product and profit as per the W Standards. 協(xié)助高質(zhì)量生產(chǎn)和維持高標(biāo)準(zhǔn)的食品成果，并根據(jù)W標(biāo)準(zhǔn)持續(xù)不斷的改進(jìn)人員、產(chǎn)品和利潤。 2.Very advanced courses or experience in the administration side of the kitchen. 在廚房管理方面有非常高標(biāo)準(zhǔn)的課程和經(jīng)驗(yàn)。 3.To assist colleagues, in supporting culinary teams, if required, to enhance team spirit, develop credibility, respect, openness and trust. 協(xié)助同事，以支持廚房團(tuán)隊(duì)，同時(shí)，以增強(qiáng)團(tuán)隊(duì)合作精神，培養(yǎng)誠信，尊重，開放和信任。 4.To actively participate in the training, development the Culinary colleagues, according to the monthly training plan, gallop guest index- “Comment Cards”, hygiene reports and any other highlighted areas for fine tuning/development that would benefit the team and guests. 積極的支持培訓(xùn)和培養(yǎng)廚房的員工， 根據(jù)每月的培訓(xùn)計(jì)劃， “客人評價(jià)”的蓋勒普分?jǐn)?shù)，衛(wèi)生質(zhì)檢報(bào)告，與其他的重要的部分。 5.Conducts colleague performance appraisals to review colleagues’ general performance and discuss any areas for fine tuning/development – and highlight areas of strength. 對同事進(jìn)行績效評估，以評估同事的總體表現(xiàn)，并討論任何可進(jìn)行微調(diào)/發(fā)展的領(lǐng)域——并突出優(yōu)勢領(lǐng)域。 6.To have a complete understanding of, and adhere to the company’s policy on Safety Procedures and Practices， Food hygiene and Safe Food Handling practices ，the Culinary standards relating to recipes ，preparation methods and plating standards in your outlets. 全面理解和遵守公司的規(guī)章制度符合安全條例和規(guī)范，食物的衛(wèi)生與安全食品的操作，廚房的食譜標(biāo)準(zhǔn)，制備方法和操作標(biāo)準(zhǔn)的政策。 7.To assist inwriting and updating the relevant section of the Departmental Operations Manual. 要協(xié)助編寫和更新的相關(guān)部分部門操作手冊。 8.To take responsibility for the quality of incoming produce, ensuring that all food merchandise is in accordance with order sheets, receiving records and purchasing specifications. 對來貨產(chǎn)品的質(zhì)量有專業(yè)的認(rèn)識和責(zé)任，確保所有食品符合訂單，記錄和采購的規(guī)格。 9.Perform daily storeroom inspections of all walk-in refrigerators, reach ins, to ensure that proper rotation of food is adhered to. 對所有的步入式冰庫，冰箱進(jìn)行日常檢查，確保在交接班之前和交接班接受后正確輪換食物。 10.To assume a professional interest for the quality of food prepared and presented in the employee dining room and the consistent – continuous improvement of related teams and product 對員工準(zhǔn)備和展示的食物質(zhì)量以及相關(guān)團(tuán)隊(duì)和產(chǎn)品的持續(xù)改進(jìn)表現(xiàn)出專業(yè)的興趣。 11.To ensure that all outlet reports, schedules, standard recipes, menus, food presentation photographs and correspondence are completed in liaison? in an accurate and punctual manner 確保所有餐廳報(bào)告、時(shí)間表、標(biāo)準(zhǔn)食譜、菜單、食品展示照片和通信以準(zhǔn)確、準(zhǔn)時(shí)的方式完成。 12.To ensure all quality ingredients” are accurately ordered, received and stored following F.I.F.O. rotation. 確保所有“優(yōu)質(zhì)原料”，在準(zhǔn)確訂購、接收和存儲之后保持遵循先進(jìn)先出的原則。 13.To ensure all quality ingredients’’ are professionally prepared in accordance with recipes, plating guides, buffet set ups, with an emphasis on maximizing production time and minimizing waste, to support the Culinary Team achieve its financial goals-targets, Food Cost. 確保所有“優(yōu)質(zhì)原料''按照食譜，操作指南和自助餐的設(shè)置進(jìn)行專業(yè)準(zhǔn)備，最大限度的利用生產(chǎn)時(shí)間和減少浪費(fèi)，以支持烹飪團(tuán)隊(duì)實(shí)現(xiàn)其財(cái)務(wù)目標(biāo)，食物成本。 14.To understand, prepare and post employee work schedules to reflect operating forecasts and to keep within budgeted figures. 要了解，準(zhǔn)備和發(fā)布員工的工作計(jì)劃表，以反映經(jīng)營預(yù)測，并保持在預(yù)算的數(shù)字。

1.????????To assist the Executive Chef with the planning of dessert menus and food promotions. 協(xié)助行政總廚制定甜品菜單及食品節(jié)。 2.????????To control standards of food productionand presentation throughout the hotel. 控制餅房出產(chǎn)的標(biāo)準(zhǔn)。 3.????????To examine goods and quality ofreceived goods. 監(jiān)測收貨的食品質(zhì)量。 4.????????He controls the Cooks to follow overstandard recipes and methods of preparation. 控制廚師要按照配料卡標(biāo)準(zhǔn)及程序準(zhǔn)備食品。 5.????????He informs the Executive Chefimmediately of bad products. 及時(shí)將變質(zhì)食品拿出并通知行政總廚。 6.????????To assist Executive Chef with the planning anddesign of new Pastry andBakery Kitchensand improvement schemes. 協(xié)助行政總廚設(shè)計(jì)新的餅房計(jì)劃并提出改進(jìn)方案。 7.????????To discuss with the Executive Chef onthe choice of Pastry/BakeryKitchenequipment. 同行政總廚共同討論如何精選餅房設(shè)備。 8.????????In absence of the Executive Chef, heworks closely with the Management. 當(dāng)行政總廚不在時(shí)，負(fù)責(zé)與管理層溝通。 9.????????To keep up to date with new developmenttechniques and equipment and instructs his team member on how to use itcorrectly. 保證食品、機(jī)器不斷更新并指導(dǎo)餅房員工如何正確使用。 10.????To work closely with the Executive Chefon the development of food control procedures. 同行政總廚共同研究如何發(fā)展餅房食品控制程序。 11.????To assist with the costing and pricingof dessert menus and other food services havingtaken into consideration the profit margins lined out in the hotel budgets. 協(xié)助成本制定甜品菜單價(jià)錢，其他食品服務(wù)也要考慮到酒店預(yù)算的盈利差額。 12.????Together with the Executive Chefinvestigates pastry food cost problem with a view to take whatever correctiveaction may be necessary. 同行政總廚共同監(jiān)測餅房食品成本并及時(shí)糾正其中出現(xiàn)的問題。 13.????He also liaises with BanquetDepartmental and Outlet Manager on guest comments and follows up with necessaryaction. 同時(shí)也要同宴會(huì)廳及各餐廳經(jīng)理共同協(xié)助有關(guān)客人意見。 14.????To examine constantly food supplies toensure that they conform to the quality standards stipulated by the company areadhered to. 持續(xù)檢查食品供應(yīng)的質(zhì)量確保食品質(zhì)量達(dá)到希爾頓標(biāo)準(zhǔn)。 15.????The Pastry Chef is responsible for thepurchase of food in absence of the Executive Chef. In cooperation with thePurchasing Manager, he makes sure we get the best quality for the best ??price. 在行政總廚不在時(shí)餅房廚師長要負(fù)責(zé)餅房食品采購，同采購部經(jīng)理共同以最低的價(jià)錢買到最好的食品。 16.????He is responsible for the quality ofall food prepared in the kitchen he supervises. He constantly inspects taste,temperature and visual appeal. 負(fù)責(zé)所有餅房食品質(zhì)量的準(zhǔn)備。要不斷的檢查食品的味道、溫度、 外觀視覺。 17.???? Planning,Preparation and Implementation of High Quality Food& Beverage Products andSet-up’s in all Areas and? Restaurants. 計(jì)劃和準(zhǔn)備執(zhí)行高質(zhì)量的食品和擺設(shè)在指定的餐廳。 18.???? Maintenanceof all HACCP aspects within the hotel operation. 在酒店運(yùn)營之中保持HACCP各方面要求。 19.???? Correctusage of all equipment, tools and machines. 正確操作所有的設(shè)備、器具和機(jī)器。 20.???? Mustfocus on constant improvement of Training Manuals and SOP’s. 必須對具有持續(xù)性的人員培訓(xùn)和標(biāo)準(zhǔn)與程序的提高和改善保持關(guān)注。 21.???? Mustparticipate actively in Daily Quality initiatives (Daily Chef Briefings,Monthly Team Meetings) in order to constantly improve the Culinary operation,meet targets and keep communication flowing. 必須積極主動(dòng)參加每日質(zhì)量會(huì)議（每日廚師晨會(huì)、團(tuán)隊(duì)會(huì)議），以保持廚房運(yùn)營持續(xù)地提高，達(dá)到目標(biāo)和保持順暢地交流。 22.???? Canbe asked to work for off site events. 可以被要求進(jìn)行外賣工作。 23.???? Canbe asked to complete tasks and jobs outside the kitchen areas. 可以被要求在廚房以外的地點(diǎn)完成工作。 24.???? Canbe utilised during inventories. 可以被要求進(jìn)行盤存工作。 25.???? Allteam members have to be knowledgeable about occupancy, events, forecast andachievements.所有員工都應(yīng)知道關(guān)于住宿率,宴會(huì),預(yù)測計(jì)劃和收益。 26.???? Workingon new dishes for food tastings in combination of digital pictures. 新菜品的制作在品嘗上要結(jié)合數(shù)碼照片。 27.???? Closeworking relationship with the Stewarding Department to ensure high levels ofcleanliness and low levels of lost and breakages. 與管事部緊密的工作關(guān)系確保高質(zhì)量的清潔和最低程度的破損。 28.???? Willingnessto learn and adapt to changes. 積極的學(xué)習(xí)和適當(dāng)?shù)母淖儭?29.???? Havinga open-minded approach to constructive feedback. 用虛心的態(tài)度去接受有建設(shè)性的意見。 30.???? Maintainat all times a professional and positive attitude towards his team members, andsupervisors alike, and behave in accordance to the established hotel rules andteam member handbook for him and team member under his supervision. To ensuresmooth operation of the department. 時(shí)刻保持對于同事和主管等一個(gè)專業(yè)和積極的態(tài)度，依據(jù)酒店的規(guī)則和員工手冊的要求行???? 為舉止，確保部門的良好運(yùn)營。 31.???? Keepsdiscipline and proper work practices for himself and the team members assignedto him at all times. Also checks on personal hygiene, clean uniforms,sanitation and cleanliness of the workstations, sanitation of the work tools.Be aware of the dangers of contaminated food and the needs to proper checkingand turnover of the mise-en-place in the refrigerators. Reports to the Executive Chef on any problems to takeappropriate actions. 時(shí)刻保持自己和所管轄的員工的紀(jì)律性和適當(dāng)?shù)牟僮?。并且檢查個(gè)人衛(wèi)生、整潔的工服、操作臺的?? 整潔和衛(wèi)生、清潔的器具。知道污染食品的危險(xiǎn)和適當(dāng)檢查，徹底清理冰箱的需要。向行政總廚匯報(bào)所有的問題并采取適當(dāng)?shù)男袆?dòng)。 32.???? Checksall equipments belonging to his department and make sure that all are in goodworking order, and if necessary reports to the Chef for any faults and problemsto be solved. Prepares the necessary work orders to the Engineering department. 檢查所有歸屬于該部門的設(shè)備，確保所有設(shè)備正常運(yùn)轉(zhuǎn)，如果需要向行政總廚匯報(bào)所有問題。準(zhǔn)備遞送工程部門的維修單。 33.???? Monitorfood quality and quantity to ensure the most economical usage of ingredients. 監(jiān)控食品的質(zhì)量和數(shù)量是確保最大限度的節(jié)約原材料。 34.???? Checkthe quality of food prepared by team member to the required standard and makenecessary adjustments. 檢查員工準(zhǔn)備的食品質(zhì)量按需求標(biāo)準(zhǔn)和做出必要的調(diào)整。 35.???? Selectteam member that display qualities and attributes that reflect the departmentstandards. 選擇有良好表現(xiàn)和工作態(tài)度的員工作為部門標(biāo)準(zhǔn)。 36.???? Managesthe training function and ensures all team member certified in their positionbefore taking charge of an area of responsibility. 管理培訓(xùn)和確保所有員工在他上任他的崗位之前具有該崗位合格的資質(zhì)。 37.???? Monitorsthe overall food operation and ensures that food items are being prepared in atimely and correct manner. 監(jiān)控整個(gè)食品操作并確保食品按時(shí)和正確地操作。 38.???? Responsiblefor overseeing the cleanliness, hygiene and maintenance of the kitchen andundertakes steps necessary to maintain the highest possible standards in thisarea. 負(fù)責(zé)察看清潔、衛(wèi)生和廚房維護(hù)，并采取必須的步驟保持區(qū)域最高的標(biāo)準(zhǔn)。 39.???? Attendscommunication meetings and is responsible for ensuring all team member in hisarea receives this communication. 參加交流會(huì)議并負(fù)責(zé)確保所有的員工獲得此交流信息以確保員工的高度滿意。 40.???? Controls,monitors and is responsible for the optimum food cost to yield the maximumamount of outlet profit and maximum guest satisfaction. 控制、監(jiān)控和負(fù)責(zé)獲得最佳的成本控制以獲得各部分的最佳收益和最佳客人滿意度。 41.???? Atall times understand, practice and promote the teamwork approach to achievemissions, goals, and overall departmental standards. 時(shí)刻理解、實(shí)踐和促進(jìn)團(tuán)隊(duì)的工作方法，達(dá)到使命和目標(biāo)和部門的總體標(biāo)準(zhǔn)。 42.???? To ensure that allteam members have a complete understanding of and adhere to the Hotel’s Teammember Rules and Regulations. 確保員工充分的理解并遵守員工手冊內(nèi)容。

【崗位職責(zé)】 1、監(jiān)督中廚房、宴會(huì)廚房的工作，控制所有設(shè)施及成本，增加餐飲部的利潤。 2、負(fù)責(zé)所有中餐的準(zhǔn)備、烹飪及裝飾工作，以達(dá)到最高的質(zhì)量標(biāo)準(zhǔn)。 3、檢查存貨及成品。 4、檢查所有食品的準(zhǔn)備情況、 5、清楚所有食品的配料、技巧、烹飪方法及設(shè)備等方面的知識。 6、研究當(dāng)?shù)夭惋嬍袌?，極積開創(chuàng)新菜。 【崗位要求】 1、大專學(xué)歷,同崗位工作經(jīng)驗(yàn)8年以上。 2、接受過專業(yè)技術(shù)訓(xùn)練，達(dá)到X級廚師技術(shù)水平。 3、有豐富的技術(shù)及行政經(jīng)驗(yàn)，其中在五星級飯店工作不得少于5年以上。 4、懂得成本核算，食物原料及食品營養(yǎng)知識。 5、身體健康，精力充沛。

1.????????Planning, Preparation andImplementation of High Quality Food& Beverage Products and Set-up’s in allAreas and? Restaurants. 計(jì)劃和準(zhǔn)備執(zhí)行高質(zhì)量的食品和擺設(shè)在指定的餐廳。 2.????????Seamless working with Recipes,Standards and Plating Guides. 嚴(yán)格按照菜譜、標(biāo)準(zhǔn)和擺盤標(biāo)準(zhǔn)。 3.????????Maintenance of all HACCP aspects withinthe hotel operation. 在酒店運(yùn)營之中保持HACCP各方面要求。 4.????????Correct usage of all equipment, toolsand machines. 正確操作所有的設(shè)備、器具和機(jī)器。 5.????????Must focus on constant improvement ofTraining Manuals and SOP’s. 必須對具有持續(xù)性的人員培訓(xùn)和標(biāo)準(zhǔn)與程序的提高和改善保持關(guān)注。 6.????????Must participate actively in DailyQuality initiatives (Daily Chef Briefings, Monthly Team Meetings) in order toconstantly improve the Culinary operation, meet targets and keep communicationflowing. 必須積極主動(dòng)參加每日質(zhì)量會(huì)議（每日廚師晨會(huì)、團(tuán)隊(duì)會(huì)議），以保持廚房運(yùn)營持續(xù)地提高，達(dá)到目標(biāo)和保持順暢地交流。 7.????????Can be asked to work for off siteevents. 可以被要求進(jìn)行外賣工作。 8.????????Can be asked to complete tasks and jobsoutside the kitchen areas. 可以被要求在廚房以外的地點(diǎn)完成工作。 9.????????Can be utilised during inventories. 可以被要求進(jìn)行盤存工作。 10.???? Allteam members have to be knowledgeable about occupancy, events, forecast andachievements.所有員工都應(yīng)知道關(guān)于住宿率,宴會(huì),預(yù)測計(jì)劃和收益。 11.???? Preparationof menus as per request, in timely fashion. 及時(shí)的按要求準(zhǔn)備菜單。 12.???? Workingon new dishes for food tastings in combination of digital pictures. 新菜品的制作在品嘗上要結(jié)合數(shù)碼照片。 13.???? Controlof stations within the kitchen. 調(diào)節(jié)廚房內(nèi)部的崗位。 14.???? Closeworking relationship with the Stewarding Department to ensure high levels ofcleanliness and low levels of lost and breakages. 與管事部緊密的工作關(guān)系確保高質(zhì)量的清潔和最低程度的破損。 15.???? Everyguest request must be responded to complete satisfaction. 對于每位客人的要求要作出回應(yīng)使客人滿意。 16.???? Havinga open-minded approach to constructive feedback. 用虛心的態(tài)度去接受有建設(shè)性的意見。 17.???? Purchaseand control of produce. 采購和控制產(chǎn)品。 18.???? Maintainat all times a professional and positive attitude towards his team members, andsupervisors alike, and behave in accordance to the established hotel rules andteam member handbook for him and team member under his supervision. To ensuresmooth operation of the department. 時(shí)刻保持對于同事和主管等一個(gè)專業(yè)和積極的態(tài)度，依據(jù)酒店的規(guī)則和員工手冊的要求行???? 為舉止，確保部門的良好運(yùn)營。 19.???? Coordinate,organize and participate in all production pertaining to the kitchen. Checksand follow-up on the mise-en-place of the ala carte menu and daily menus,seasonal specials. Maintains the standards of preset recipes, portion controland costing at all times. 協(xié)調(diào)、組織和參與和廚房有關(guān)的所有產(chǎn)品的制作，檢查并依照零點(diǎn)菜單和每日菜單，季節(jié)特供菜單。時(shí)刻保持預(yù)先設(shè)置菜單的標(biāo)準(zhǔn)，份量和成本。 20.???? Keepsdiscipline and proper work practices for himself and the team members assignedto him at all times. Also checks on personal hygiene, clean uniforms,sanitation and cleanliness of the workstations, sanitation of the work tools.Be aware of the dangers of contaminated food and the needs to proper checkingand turnover of the mise-en-place in the refrigerators. Reports to the Executive Chef on any problems to takeappropriate actions. 時(shí)刻保持自己和所管轄的員工的紀(jì)律性和適當(dāng)?shù)牟僮?。并且檢查個(gè)人衛(wèi)生、整潔的工服、操作臺的?? 整潔和衛(wèi)生、清潔的器具。知道污染食品的危險(xiǎn)和適當(dāng)檢查，徹底清理冰箱的需要。向行政總廚匯報(bào)所有的問題并采取適當(dāng)?shù)男袆?dòng)。 21.???? Followup on any changes in new recipes or work methods pertaining to any new menus,daily specials, ?and promotional activities as perinstructions given by the ExecutiveChef. 遵照行政總廚要求的任何新菜單的改動(dòng)和對于新菜單、每日特供菜單、促銷活動(dòng)所采取的任何 工作方法。 22.???? Worksclosely with the ExecutiveChef on determining the quantity of food items and mise-en-place to beproduced, bought or prepared for that day. With a view to exercise the maximumcontrol on wastage and achieve optimum profitability. 緊密配合行政總廚對于當(dāng)天食品數(shù)量的定購。最大限度的杜絕浪費(fèi)已獲得最佳的收益率。 23.???? Checksall equipments belonging to his department and make sure that all are in goodworking order, and if necessary reports to the Chef for any faults and problemsto be solved. Prepares the necessary work orders to the Engineering department. 檢查所有歸屬于該部門的設(shè)備，確保所有設(shè)備正常運(yùn)轉(zhuǎn)，如果需要向行政總廚匯報(bào)所有問題。準(zhǔn)備遞送工程部門的維修單。 24.???? Ensuresthat recipes and costing are established and updated. 確保菜譜和成本的存在和更新。 25.???? Monitorfood quality and quantity to ensure the most economical usage of ingredients. 監(jiān)控食品的質(zhì)量和數(shù)量是確保最大限度的節(jié)約原材料。 26.???? Attendmonthly management meetings, operationsmeetings and hold daily briefings in the absence of the Executive Chef. 在行政總廚缺席的情況下出席每月管理者會(huì)議、運(yùn)營部會(huì)議以及組織部門會(huì)議。 27.???? Advisenew menus and seasonal food concept changes with the help of the Executive Chef. 協(xié)助行政總廚廚師對新菜單提出建議和改變季節(jié)性食品的觀念。 28.???? Liaisewith the Chef on daily basis to advise of any challenges and that the guestwill experience no delays during the service period. 組織廚師日?；镜奶魬?zhàn)，令客人感受無任何延誤的服務(wù)。 29.???? Checkthe quality of food prepared by team member to the required standard and makenecessary adjustments. 檢查員工準(zhǔn)備的食品質(zhì)量按需求標(biāo)準(zhǔn)和做出必要的調(diào)整。 30.???? Selectteam member that display qualities and attributes that reflect the departmentstandards. 選擇有良好表現(xiàn)和工作態(tài)度的員工作為部門標(biāo)準(zhǔn)。 31.???? Managesthe training function and ensures all team member certified in their positionbefore taking charge of an area of responsibility. 管理培訓(xùn)和確保所有員工在他上任他的崗位之前具有該崗位合格的資質(zhì)。 32.???? Monitorsthe overall food operation and ensures that food items are being prepared in atimely and correct manner. 監(jiān)控整個(gè)食品操作并確保食品按時(shí)和正確地操作。 33.???? Responsiblefor overseeing the cleanliness, hygiene and maintenance of the kitchen andundertakes steps necessary to maintain the highest possible standards in thisarea. 負(fù)責(zé)察看清潔、衛(wèi)生和廚房維護(hù)，并采取必須的步驟保持區(qū)域最高的標(biāo)準(zhǔn)。 34.???? Attendscommunication meetings and is responsible for ensuring all team member in hisarea receives this communication. 參加交流會(huì)議并負(fù)責(zé)確保所有的員工獲得此交流信息以確保員工的高度滿意。 35.???? Controls,monitors and is responsible for the optimum food cost to yield the maximumamount of outlet profit and maximum guest satisfaction. 控制、監(jiān)控和負(fù)責(zé)獲得最佳的成本控制以獲得各部分的最佳收益和最佳客人滿意度。 36.???? Worksvery closely with the Chefand meets regularly to determine menu selections and specials that is bothsatisfying to guest and profitable to outlet. 與廚師緊密合作，常規(guī)會(huì)面決定菜單的選擇，以同時(shí)讓客人滿意和獲得各部分滿意的收益。 37.???? Reviewsall time sheets to ensure that team member working times and meal breaks areaccurate.檢查所有的時(shí)間表以確保所有員工的工作時(shí)間和用飯時(shí)間準(zhǔn)確。 38.???? Atall times understand, practice and promote the teamwork approach to achievemissions, goals, and overall departmental standards. 時(shí)刻理解、實(shí)踐和促進(jìn)團(tuán)隊(duì)的工作方法，達(dá)到使命和目標(biāo)和部門的總體標(biāo)準(zhǔn)。 39.????Preparing menus, considering number ofguests, market condition popularity of various dishes, recent menus andreligious or other holidays. 當(dāng)有宴會(huì)或其他特殊活動(dòng)時(shí)同宴會(huì)廳經(jīng)理共同協(xié)商菜單并定價(jià)。

【崗位職責(zé)】 1、全面負(fù)責(zé)廚房的日常運(yùn)營管理，確保食品出品質(zhì)量、口味及擺盤符合集團(tuán)及酒店標(biāo)準(zhǔn) 2、制定菜單、研發(fā)新菜品并控制成本，定期更新季節(jié)性菜單 3、監(jiān)督食材采購、驗(yàn)收及儲存流程，確保符合食品安全標(biāo)準(zhǔn) 4、管理廚房團(tuán)隊(duì)，包括排班、培訓(xùn)及績效考核 5、嚴(yán)格執(zhí)行衛(wèi)生管理制度，確保廚房區(qū)域符合標(biāo)準(zhǔn) 6、協(xié)調(diào)與其他部門合作，高效完成任務(wù)及特殊活動(dòng)餐飲需求 7、控制廚房運(yùn)營成本，合理使用設(shè)備并維護(hù)保養(yǎng) 【崗位要求】 1、具備扎實(shí)的烹飪專業(yè)技能 2、擁有酒店或高端餐廳廚房管理經(jīng)驗(yàn) 3、熟悉廚房成本控制、菜單設(shè)計(jì)及食材管理 4、出色的團(tuán)隊(duì)領(lǐng)導(dǎo)能力，能有效管理多元文化背景團(tuán)隊(duì) 5、具備食品安全和衛(wèi)生管理專業(yè)知識及相關(guān)認(rèn)證 6、良好的溝通協(xié)調(diào)能力和創(chuàng)新意識

您的職責(zé)是在遵循凱悅酒店集團(tuán)的企業(yè)戰(zhàn)略及品牌標(biāo)準(zhǔn)的前提下，保持所在部門的高效營運(yùn)，并滿足員工、客人及酒店業(yè)主的期望。 行使餐飲部產(chǎn)品經(jīng)理職能，確保所有餐廳和宴會(huì)遵循酒店標(biāo)準(zhǔn)成功運(yùn)營并各自贏利。 You will be responsible for the efficient running of the division in line with Hyatt Hotels Corporation's Corporate Strategic Priorities, whilst meeting employee, guest and owner expectations. To function as the Production Manager for the Food and Beverage Department, to ensure that all the outlets and banquets operate successfully, in accordance with the standard of the hotel and are individually profitable. 擁有食品制作領(lǐng)域的學(xué)徒經(jīng)歷或?qū)I(yè)學(xué)歷；至少兩年在大型機(jī)構(gòu)內(nèi)擔(dān)任行政總廚或行政副總廚的工作經(jīng)驗(yàn)。必須具有良好的實(shí)踐經(jīng)驗(yàn)、經(jīng)營和管理能力以及創(chuàng)新天分。 Ideally with an apprenticeship or professional diploma in Food Production. Minimum 2 years work experience as Executive Chef, or Executive Sous chef in larger operation. Good practical, operational and adequate administrative skills with a flair for creativity are a must.

AttendsDaily meetings with Executive Chef and ensures relevant information is relayedon to department teams. 和行政總廚出席日常會(huì)議并確保相關(guān)信息傳遞給部門團(tuán)隊(duì)。 Responsiblefor planning and coordinating of all vacation leave,Extra-Off Form, Overtime Request and such likes among all his subordinates, in coordination with the Executive Chef for final approval. 負(fù)責(zé)計(jì)劃和協(xié)調(diào)其下屬所有假期，其他形式休假，加班要求等類似的休假情況，協(xié)助行政總廚做出最后批準(zhǔn)。 EnsuresAmbassador’s annual vacation leaves are well executed according to plan 確保大使的年假都按計(jì)劃執(zhí)行。 Conductsdaily chef’s briefing with his teams. 開展日常的廚師短會(huì)。 Reportsdirectly to the Executive Chef. 直接向行政總廚匯報(bào)工作。 Ensuresto maintain Ambassador’s highest productivity and efficiency level at all times 確保時(shí)刻維持大使的最高生產(chǎn)力和效率水平。 Providesfunctional assistance and direction to the kitchen operation 為廚房操作提供功能性的幫助和方向。 Ensuresoperation is running smoothly at all times 確保操作過程一直平穩(wěn)運(yùn)行。 Hashigh knowledge of all preparation concerning ingredients, cooking techniquesand presentation in all areas of the kitchen 熟練掌握廚房所有領(lǐng)域有關(guān)食材的準(zhǔn)備工作, 烹飪技巧和擺盤展示。 Conductfunctions as interviewing, hiring, employee orientation, performance appraisal,coaching, counselling and suspension if necessary, to ensure appropriate rosteringand productivity. 行為作用如面試、招聘、員工入職培訓(xùn)、績效考核、指導(dǎo)、咨詢和必要時(shí)留職查看，以確保適當(dāng)?shù)拇笫谷藬?shù)和生產(chǎn)力。 Coordinate functions and activities with Executive Chef, Sales and F&B department. 協(xié)調(diào)作用和配合行政總廚，銷售和餐飲部門的活動(dòng)。 Maintaininterdepartmental working relationships at all times. 維護(hù)不同部門間的工作關(guān)系 Itis a company policy that the Executive Chinese Chef may be sent for atemporary assignment within the country or abroad to a sister hotel or F&Brelated establishment 公司政策聲明中廚行政總廚可能被派往一個(gè)臨時(shí)分配的國內(nèi)或國外的姐妹酒店或與餐飲相關(guān)公司。 Ensuresfood quality and food production standard practices are well maintained at alltimes 確保食品質(zhì)量和食品出品標(biāo)準(zhǔn)操作都得到良好的維持。 Ensuresthat production is done according to the standard recipes at all times 確保出品都是根據(jù)標(biāo)準(zhǔn)的食譜所做。 Assistandexecute inspections of physical aspects of the preparation areas 協(xié)助和執(zhí)行對準(zhǔn)備區(qū)域的物理方面的檢查。 Attendsto clients’ food tastings/or as required by guests, Executive chef 參與客戶的試菜/或滿足客人及行政總廚的要求。 Implementsthe FOOD SAFETY AND SANITATION FSMS/HACCP standards andpolicies at all times 執(zhí)行食品安全和衛(wèi)生/ 危害分析和關(guān)鍵環(huán)節(jié)控制點(diǎn)標(biāo)準(zhǔn)和政策。 Responsibleof creating new innovative dishes 負(fù)責(zé)制作新穎的菜品。 Responsiblein creating new menus, upgrading food quality and presentations in all outlets related to Chinese food or show kitchens. 負(fù)責(zé)所有中廚食品相關(guān)部門和開放式廚房新菜單的創(chuàng)建、提高食品質(zhì)量和擺盤。 Delegatework to his assistants and Sous Chefs 分工給他的助理和副廚師長們。 Attendskitchen inspection walk-through with the Executive Chef, Hygiene manager andStewarding Department 與行政總廚，衛(wèi)生經(jīng)理和管事部一起參加廚房檢查。 Establishesand maintain effective employee relations in the department 建立和維護(hù)部門內(nèi)有利的員工關(guān)系。 Followhotel rules and regulation at all times 時(shí)刻遵守酒店規(guī)章制度。 Conductmonthly food inventory of all related and responsible? kitchen’s / areas with the nominatedFinance? Representative 每月和指定的財(cái)務(wù)代表一起盤點(diǎn)相關(guān)的且負(fù)責(zé)的廚房區(qū)域食品的庫存。 Performany other duties assigned by the Executive Chef 執(zhí)行行政總廚交辦的其他任務(wù)

JOB OVERVIEW 職位概述 Assists in managing all food production and stewarding operations with an emphasis on maintaining hygienic standards and practices, staff training, and overseeing the preparation and presentation of a consistent food product which meets customer’s expectations. 協(xié)助在堅(jiān)持衛(wèi)生標(biāo)準(zhǔn)和遵守規(guī)章的基礎(chǔ)上管理所有食品和廚房事務(wù)的運(yùn)營，協(xié)助員工培訓(xùn)，監(jiān)督食品的準(zhǔn)備和外觀的一致性，從而滿足顧客的期望。 Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.? ? 遵守當(dāng)?shù)氐男l(wèi)生和安全法規(guī)，或其它適用的規(guī)定，以及品牌規(guī)范和當(dāng)?shù)氐囊?guī)章制度。 DUTIES AND RESPONSIBILITIES 工作職責(zé) Assumes the duties and responsibilities of the Executive Chef in his absence? 在行政總廚缺席時(shí)承擔(dān)其任務(wù)和職責(zé)。 Assists the Chef in the management of the day to day operation of the Food Production and Stewarding sections and informs the Executive Chef of major decisions taken in his/her absence? 協(xié)助廚師管理食品生產(chǎn)和管事部的日常工作，并向行政總廚通報(bào)在其不缺席期間的重大決定。 Assists the Executive Chef in developing training plans, develops training material in accordance with IHC guidelines and implements training plans for the Food Production employees and other Food and Beverage employees? 按照洲際酒店集團(tuán)的指導(dǎo)方針，協(xié)助行政總廚制定培訓(xùn)計(jì)劃并編寫培訓(xùn)材料，并為食品生產(chǎn)部員工和餐飲部其它員工提供培訓(xùn)。 Assists the Executive Chef in developing and maintaining up-dated operations manuals for all Food Production and Stewarding sections 協(xié)助行政總廚為所有食品制作和管事部門人員制作并保持最新的運(yùn)營手冊。 Assists the Executive Chef in developing popular menus offering guests value for money in accordance with IHG guidelines 依照洲際酒店集團(tuán)指導(dǎo)方針，協(xié)助行政總廚一起制作熱門菜單，使客人花的錢物有所值。 Assists the Executive Chef in planning and organizing successful Food and Beverage activities? 協(xié)助行政總廚計(jì)劃和組織成功的餐飲活動(dòng)。 Conducts daily briefings and other meetings as needed to obtain optimal results 按需要召開簡報(bào)會(huì)及其它會(huì)議，以取得最佳效果。 Attends and participates to other meetings as required by the administrative calendar 按照管理日歷的要求，參加并參與其它會(huì)議。 Assists the Executive Chef in making recipes and maintaining up-dated and accurate costing of all dishes prepared and sold in the Food and Beverage operation 協(xié)助行政總廚制定菜譜，并對餐飲部制作和售出的所有菜肴的成本保持最新的準(zhǔn)確記錄。 Assists the Executive Chef in setting Food Production and Stewarding goals and developing strategies, procedures and policies? 協(xié)助行政總廚制定食品制作和管事運(yùn)作目標(biāo)，以及戰(zhàn)略、工作程序和政策。 Assists the Executive Chef in determining the minimum and maximum stocks of all food, material and equipment 與行政總廚一起決定所有食品、材料和設(shè)備的最小和最大庫存。 Assists the Executive Chef in setting standards of all food and equipment purchases in accordance with IHG guidelines 協(xié)助行政總廚按照洲際酒店集團(tuán)指導(dǎo)方針制定所有食品和設(shè)備采購的標(biāo)準(zhǔn) Participates in the preparation of the hotel's revenue plan and marketing programs?? 參與酒店收益計(jì)劃和市場項(xiàng)目的準(zhǔn)備工作 Monitors local competitors and compare their operation with the hotel Food and Beverage operation 監(jiān)視當(dāng)?shù)馗偁帉κ值那闆r，并將他們的運(yùn)作與酒店的餐飲運(yùn)作進(jìn)行比較 Keeps aware of trends, systems, practices and equipment in food and beverage through trade literature, hotel show and site visits 通過行業(yè)書籍、酒店表演和現(xiàn)場訪問來了解餐飲業(yè)的趨勢、體系、慣例和設(shè)備? Works with Executive Chef in manpower planning and management needs 和行政總廚一起進(jìn)行人力規(guī)劃和管理需求。 Works with Executive Chef in the preparation and management of the Department’s budget 和行政總廚一起編制和管理部門預(yù)算。 QUALIFICATIONS AND REQUIREMENTS 任職要求 Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company. 完全代表酒店，品牌和公司與顧客，員工和第三方交往的能力。 Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local government agency. 持有當(dāng)?shù)卣?guī)定的含酒精飲品知識課程證書或食品服務(wù)許可證或有效的健康或食品上崗證。 Problem solving, reasoning, motivating, organizational and training abilities. 具有解決問題，推理，號召，組織和培訓(xùn)能力 Diploma or Vocational Certificate in Culinary Skills or related field. 餐飲技能或相關(guān)專業(yè)的大專學(xué)歷或職業(yè)證書。 3 years experience as a chef or an equivalent combination of education and experience 3年廚師工作經(jīng)歷，或與此相當(dāng)?shù)慕逃拖嚓P(guān)工作經(jīng)驗(yàn)結(jié)合的背景。 Tel招聘電話: + 86 (898) 8865 8888-7512 （working period is 9AM-6PM in working days工作時(shí)間為工作日上午9點(diǎn)至下午6點(diǎn)） Email招聘郵箱:?Cherry.Chen@ichaitangbay.com

【崗位職責(zé)】 1、全面負(fù)責(zé)酒店廚房的日常運(yùn)營管理工作，包括菜單設(shè)計(jì)、菜品研發(fā)、成本控制及質(zhì)量控制； 2、制定并執(zhí)行廚房操作流程及標(biāo)準(zhǔn)，確保食品安全與衛(wèi)生符合國家相關(guān)法規(guī)及酒店要求； 3、監(jiān)督廚房團(tuán)隊(duì)的工作表現(xiàn)，合理分配任務(wù)，優(yōu)化人員配置，提升團(tuán)隊(duì)效率； 4、負(fù)責(zé)食材采購計(jì)劃的審核與成本核算，確保食材質(zhì)量與成本控制在合理范圍內(nèi)； 5、定期組織廚房員工培訓(xùn)，提升團(tuán)隊(duì)專業(yè)技能與服務(wù)意識； 6、協(xié)調(diào)與其他部門的溝通合作，確保餐飲服務(wù)的順利開展； 7、處理廚房突發(fā)問題，及時(shí)調(diào)整運(yùn)營策略以應(yīng)對市場需求變化。 【崗位要求】 1、大專及以上學(xué)歷，烹飪、酒店管理或相關(guān)專業(yè)優(yōu)先； 2、5年以上五星級酒店或高端餐飲行業(yè)廚房管理經(jīng)驗(yàn)，具備行政總廚或同等職位經(jīng)歷； 3、精通中西餐烹飪技術(shù)，熟悉各類菜系特點(diǎn)，具備較強(qiáng)的菜品創(chuàng)新能力； 4、熟悉廚房成本控制、食品安全及衛(wèi)生管理相關(guān)法規(guī)； 5、具備優(yōu)秀的團(tuán)隊(duì)管理能力與溝通協(xié)調(diào)能力，能有效調(diào)動(dòng)員工積極性； 6、責(zé)任心強(qiáng)，抗壓能力突出，能適應(yīng)高強(qiáng)度工作環(huán)境； 7、年齡25-45歲，身體健康，無不良從業(yè)記錄。

PRIMARY RESPONSIBILITIES： 1.????Plan, organize and direct overall operation in food production ofcommissary level to include banquets, buffet, a-la-carte, room service and givedaily instructions in his food preparation and take charge of kitchenproduction areas during the absence of Executive Chef. 2.???? Initiate requisition for materialsand supplies and present it for approval. 3.???? Liaise closely with Executive Sous Chef for newmethods of food preparations and recipes. 4.????Ensure the delivery ofbrand promise and provide exceptional guest service at all times. 5.????Provide excellent serviceto internal customers in other departments as appropriate. 6.????Ensure that minimum brandstandards have been implemented. 7.????Embrace all the standardof Marco Polo Hotels Global expectations 8.????Ensure consistent checkand supervision on food and beverage items during operation, making feedback asappropriate. 9.????Exerciseresponsible management and behaviour at all times and positively representingthe hotel management team and Marco Polo International. 10.?Understand andstrictly adhere to Rules and Regulations established in the Colleague QUALIFICATIONS： 1.????Ideally with auniversity degree or diploma in Hospitality 2.????Savoury cookingcertification preferred and is an advantage 3.????Recent two yearsof work experience in China is required. Minimum 8 years experiences as westernfood cook

崗位職責(zé)： 1、負(fù)責(zé)處理廚房的運(yùn)作及行政事務(wù)，制定各種工作計(jì)劃； 2、執(zhí)行餐飲經(jīng)理下達(dá)的各項(xiàng)工作任務(wù)和工作指示； 3、對廚房的出品、質(zhì)量和食品成本承擔(dān)重要的責(zé)任； 4、妥善處理客人對出品的投訴； 5、保持對員工隊(duì)伍特別是廚師以上廚房員工的教育和培訓(xùn)； 6、檢查廚房所屬各崗位員工的操作規(guī)范，及時(shí)解決現(xiàn)場發(fā)生的問題； 7、督導(dǎo)廚房各分部主廚對食品原料的管理，合理地控制食品成本。 職位要求： 1、六年以上高檔日料廚師長工作經(jīng)驗(yàn)，國際品牌連鎖酒店工作經(jīng)驗(yàn)優(yōu)先； 2、了解和熟悉食品材料和當(dāng)?shù)厥袌觯?3、對成本控制管理、食品營養(yǎng)學(xué)、廚房的設(shè)備知識擁有相當(dāng)?shù)幕A(chǔ)。

工作概述 JOB SUMMARY 帶領(lǐng)員工從事餐品生產(chǎn)制作，保證向客人及時(shí)提供質(zhì)量合格的菜品，協(xié)助行政總廚做好廚房各方面的組織管理工作負(fù)責(zé)各種菜肴規(guī)格以及制作標(biāo)準(zhǔn)的制定，參與研究開發(fā)菜肴新品及相關(guān)的食品促銷活動(dòng)。? 職位要求REQUIREMENT 1.?35-45歲，身體健康，精力充沛人品端正，吃苦耐勞。 2.?5年以上高星級酒店廚房管理經(jīng)驗(yàn)。 3.?能夠獨(dú)立核算及控制廚房菜肴成本。 4.?精通淮揚(yáng)菜系菜肴制作，掌握粵菜，川菜等菜系制作技能。 5.?具有國家高級以上專業(yè)技術(shù)職稱。 6. 有米其林餐廳工作經(jīng)驗(yàn)優(yōu)先。

負(fù)責(zé)餐飲部廚房組織及管事部的日常管理，與總經(jīng)理和餐飲總監(jiān)緊密合作，定期更新餐飲預(yù)算，確保達(dá)到預(yù)期目標(biāo)及有效控制成本。 Responsible for the daily management of F&B kitchen organization and stewarding Department, work closely with General Manager and F&B Director to update F&B budget regularly to ensure the expected target is reached and cost is effectively controlled. 職責(zé)義務(wù)： Duties & Responsibilities: 1.建立并管理一個(gè)高效的廚房團(tuán)隊(duì)、監(jiān)督所有廚房的出品。 Establish and manage an efficient kitchen team and supervise all kitchen production. 2.協(xié)助餐飲總監(jiān)一起制定員工工作日程安排。 Assist the Director of Food and Beverage to make staff work schedule. 3.協(xié)助餐飲總監(jiān)一起預(yù)計(jì)、制定和監(jiān)控每日市場采購單。關(guān)注食品成本控制。 Assist the Food and Beverage Director to anticipate, develop and monitor the daily market purchase order. Focus on food cost control. 4.協(xié)助餐飲總監(jiān)召開所管轄部門的每日例會(huì)。 Assist the Food and Beverage Director to hold the daily meeting of the department under his jurisdiction. 5.充分理解并嚴(yán)格遵守酒店的規(guī)章制度，例如消防，衛(wèi)生檢疫以及健康安全等。 Fully understand and strictly abide by the hotel's rules and regulations, such as fire, health and safety. 6.監(jiān)督所有供應(yīng)食品的質(zhì)量與數(shù)量。 Supervise the quality and quantity of all food supplied. 7.經(jīng)常檢查廚房設(shè)備，做好維護(hù)工作。 Check kitchen equipment frequently and maintain it. 8.保證每日售貨柜臺上，自助餐上以及宴會(huì)上的食品陳列引人入勝。 Make sure that the food displayed at the counter, buffet and banquet every day is attractive. 9.確保所有直接面對客人的員工對于食品以及其制作工藝有充分的認(rèn)識。 Ensure that all staff directly dealing with guests have full knowledge of the food and its preparation process. 10.與各部門建立良好的聯(lián)系。 Establish good relations with various departments. 11.確保員工執(zhí)行正確的衛(wèi)生程序，檢查和控制所有相關(guān)政策，協(xié)助廚房衛(wèi)生醫(yī)生監(jiān)控國家規(guī)定的執(zhí)行情況。 Ensure proper hygiene procedures are followed by staff, check and control all relevant policies, assist kitchen hygiene doctors in monitoring the implementation of national regulations. 12.參與菜單計(jì)劃，推薦新菜，并聯(lián)系組織所有相關(guān)廚房和餐廳執(zhí)行新菜的推出。 Participate in menu planning, recommend new dishes, and contact all relevant kitchens and restaurants to implement the launch of new dishes. 13.完成餐飲總監(jiān)臨時(shí)性交代的工作。 Complete the temporary assignment of the food and beverage director. 專業(yè)知識技能： Job Knowledge / Skill: 1.10年及以上國際品牌酒店或大型餐飲企業(yè)的餐飲從業(yè)經(jīng)驗(yàn)。至少2年及以上同崗位工作經(jīng)驗(yàn)。 10 years or above catering experience in international luxury brand hotels or large catering enterprises. 2 years or above working experience in the same position. 2.具備出色的西餐烹飪技巧。 Excellent Western cooking skills. 3.具備參與餐廳革新、新餐廳建設(shè)經(jīng)驗(yàn)者優(yōu)先 。 Experience in restaurant innovation and new restaurant construction is preferred. 4.具有創(chuàng)造性，熟識江浙滬餐飲市場并能洞察本地及國際餐飲潮流趨勢。 Creative, familiar with Jiangsu, Zhejiang and Shanghai catering market and insight into local and international catering trends. 5.性格開朗，善于溝通，態(tài)度積極。 Cheerful, good at communication and positive attitude.

1.精通火鍋、燒烤及川湘菜的烹飪技藝，能夠熟練制作各類經(jīng)典菜品，保證菜品的口味純正、色香味俱佳。 2.與主廚配合，共同研制菜品，管理廚房。 3.維護(hù)廚房衛(wèi)生，確保食品安全。 4.與團(tuán)隊(duì)合作，優(yōu)化菜品口味和提升服務(wù)質(zhì)量。 5.培訓(xùn)和指導(dǎo)本地幫廚。 6.良好的團(tuán)隊(duì)合作精神和溝通能力。 該崗位的工作地點(diǎn)是：非洲剛果（金） 工作語言：中文

【崗位職責(zé)】： 1、保證足夠的食物庫存并合理控制食物成本，合理利用原材料并結(jié)合季節(jié)性原材料準(zhǔn)備相關(guān)出品。 2、全面掌握菜單的烹飪技術(shù)，控制出品標(biāo)準(zhǔn)，協(xié)助定購、監(jiān)測收貨的食品質(zhì)量和數(shù)量，監(jiān)督廚師按照標(biāo)準(zhǔn)準(zhǔn)備食品。 3、制定餐料的訂購計(jì)劃，控制餐料的進(jìn)貨、領(lǐng)取，經(jīng)常檢查餐料的庫存情況，防止變質(zhì)和短缺，控制廚房運(yùn)行成本。 4、完成廚房員工的日常工作安排和崗前培訓(xùn)，確保廚房員工能夠具備單獨(dú)操作和當(dāng)班的能力和準(zhǔn)備。 6、掌握廚房設(shè)施、設(shè)備、用具的使用情況，加強(qiáng)日常管理，防止事故發(fā)生，確保廚房消防安全。 7、主動(dòng)聽取客人意見，不斷改善出品質(zhì)量，研發(fā)新菜，每季推出新的菜單； 【任職要求】 1、10年以上的廚房工作經(jīng)驗(yàn)，5年以上行政總廚工作經(jīng)驗(yàn)； 2、具有良好的管理能力，協(xié)調(diào)整個(gè)后廚的行政管理工作； 3、遵守公司規(guī)章制度，接受公司文化； 4、該職位工作崗位在廣西百色市，不接受者請勿投遞。 5、曾在廣西區(qū)內(nèi)的餐飲酒店任職過或廣西戶籍的優(yōu)先考慮。 6、能帶自己廚房團(tuán)隊(duì)的人員過來優(yōu)先考慮。 7、在品牌餐飲任職，有研究招牌及廣西特色菜系經(jīng)驗(yàn)者優(yōu)先考慮。

崗位職責(zé)： 1.?菜品研發(fā)與創(chuàng)新：主導(dǎo)酒店早餐廳菜品研發(fā)，結(jié)合市場趨勢、季節(jié)變化及酒店定位，定期推出新穎、高品質(zhì)的西餐菜品，確保菜單更新頻率與市場需求匹配。 2.?團(tuán)隊(duì)建設(shè)與培訓(xùn)：組建并管理早餐廳團(tuán)隊(duì)，制定培訓(xùn)計(jì)劃，提升團(tuán)隊(duì)專業(yè)技能與服務(wù)意識；合理分配工作任務(wù)，監(jiān)督執(zhí)行標(biāo)準(zhǔn)，保障菜品質(zhì)量穩(wěn)定。 3.?食品安全與衛(wèi)生：嚴(yán)格執(zhí)行食品安全法規(guī)與酒店衛(wèi)生標(biāo)準(zhǔn)，定期檢查設(shè)備、環(huán)境及操作流程，確保零安全事故發(fā)生。 4.?客戶反饋處理：關(guān)注客人用餐反饋，及時(shí)調(diào)整菜品口味與服務(wù)細(xì)節(jié)；與前廳部門協(xié)作，優(yōu)化客戶用餐體驗(yàn)，提升酒店餐飲口碑。 5.?成本與預(yù)算管理：制定廚房成本預(yù)算，監(jiān)控食材、人力及能耗成本，實(shí)現(xiàn)成本控制目標(biāo)。 崗位要求： 1.?專業(yè)背景：烹飪、酒店管理等相關(guān)專業(yè)，或持有西餐高級廚師證、國際認(rèn)可的烹飪資格證書。 2.?工作經(jīng)驗(yàn)：5年以上行政主廚或西餐主廚崗位經(jīng)驗(yàn)，有高端酒店或知名西餐廳工作經(jīng)歷者優(yōu)先。 3.?創(chuàng)新能力：具備敏銳的市場洞察力和菜品創(chuàng)新能力，能獨(dú)立完成西餐菜品研發(fā)與改良。 4.?管理能力：精通廚房全流程管理，擅長團(tuán)隊(duì)建設(shè)與跨部門協(xié)作，具備較強(qiáng)的成本控制、應(yīng)急處理及決策能力。 5.?職業(yè)素養(yǎng)：責(zé)任心強(qiáng)，注重細(xì)節(jié)，能適應(yīng)高強(qiáng)度工作；熟悉食品安全法規(guī)，具備良好的職業(yè)操守與溝通能力。

崗位職責(zé)：? 與客戶指定聯(lián)系人和客戶內(nèi)部有影響的人員保持日常溝通Ensures regular communication with client designated contacts and influential people? 通過膳食委員會(huì)會(huì)議、服務(wù)調(diào)查等方式收集客戶意見，與區(qū)域經(jīng)理一起制定行動(dòng)計(jì)劃，并負(fù)責(zé)執(zhí)行Collects client’s ideas via Food Committee’s meetings, service satisfaction surveys etc, develops action plans with the Area Manager and takes responsibility of the implementation? 向上級經(jīng)理匯報(bào)客戶業(yè)務(wù)發(fā)展、組織架構(gòu)，制定聯(lián)系人等信息變動(dòng)情況Reports to his/her superior any alternation of Client business, organizational structure and designated contacts etc.? 參與、協(xié)助區(qū)域經(jīng)理和食品研發(fā)部門制定菜單Assists the Area Manager and FOM Department to develop food menus? 執(zhí)行適合的餐飲產(chǎn)品搭配。Implements appropriate matching of offers? 根據(jù)菜單安排及庫存情況訂購食品原料Orders food raw materials according to menus and inventory? 監(jiān)督管理食品原料衛(wèi)生及質(zhì)量Checks and ensures food raw materials hygiene and quality.? 協(xié)調(diào)食品原料配送中出現(xiàn)的問題Solves problems in the delivery of food raw materials? 參與、協(xié)助區(qū)域經(jīng)理和食品研發(fā)部門制定菜單Assists the Area Manager and FOM Department to develop food menus? 執(zhí)行適合的餐飲產(chǎn)品搭配。Implements appropriate matching of offers? 確定食品烹飪安排，確保及時(shí)供應(yīng)Determines food cooking schedules to ensure duly supplies? 監(jiān)督、協(xié)調(diào)廚師的烹飪工作Supervises and coordinates activities of the cooks? 隨時(shí)檢查控制菜肴品質(zhì)，保障菜品衛(wèi)生、安全、口味等符合質(zhì)量標(biāo)準(zhǔn)Inspects and controls the food quality at any time and ensures that food hygiene, safety and taste meet the established standards任職資格：? 教育背景Education Background? 職業(yè)高中或高中以上學(xué)歷Vocational school or senior high school and above? 工作經(jīng)驗(yàn)Working Experience? 5年以上的餐飲服務(wù)經(jīng)驗(yàn)5 years and above cooking experience? 2年以上廚師長崗位經(jīng)驗(yàn)2 years and above working experience on chef position? 專業(yè)技能Professional skills? 熟練的烹調(diào)技能Proficient cooking skills? 熟悉公司營業(yè)流程及衛(wèi)生安全制度Familiar with operational procedures and hygiene & safety regulations? 食品成本控制知識Knowledge of food cost control? 制定菜單的能力Ability of Menu Planning? 熟悉獨(dú)立經(jīng)營和收取管理費(fèi)財(cái)務(wù)管理模式Familiar with Profit & Lost or management fee financial model? 通用技能General skills? 較強(qiáng)的溝通與協(xié)調(diào)能力Strong communication skills? 良好的服務(wù)與團(tuán)隊(duì)合作意識Good service and team spirit? 較強(qiáng)的團(tuán)隊(duì)管理能力 （員工培訓(xùn)、評價(jià)以及激勵(lì)能力）Strong team management skills (staff training, employee appraisal and motivating ability)? 外語溝通能力 （根據(jù)部門的情況需要）Communication ability in foreign languages (required by specific sites)? 緊急事件及處理投訴能力Emergency and complaints handling ability? 熟練的電腦辦公軟件（Word，Excel）操作能力Solid computer skills (office software – word, excel)? 解決問題能力Problem solving skills

任職資格： 1. 大專以上學(xué)歷, 30-39歲； 2. 有游艇會(huì)、會(huì)所、國際五星級酒店的餐廳或級別很高的個(gè)體餐廳的相關(guān)經(jīng)驗(yàn)5年以上； 3. 服務(wù)意識強(qiáng)，抗壓能力強(qiáng)、有強(qiáng)烈的創(chuàng)新精神。 4. 熱愛海洋生活，具備服務(wù)意識、責(zé)任心、主動(dòng)性、進(jìn)取心、合作精神。 任職技能： 1. 熟練掌握與運(yùn)用廚房運(yùn)作管理及成本控制方法、廚房各項(xiàng)設(shè)備的性能、使用及保養(yǎng)方法； 2. 具備成本核算，食物原料及食品營養(yǎng)知識，并且很好的執(zhí)行； 3. 很強(qiáng)的組織能力和廚房管理能力、有強(qiáng)烈的創(chuàng)新精神，并且很好的執(zhí)行； 4. 要求有成功、被認(rèn)可的成績，且具備良好的合作能力； 5. 擅長潮州菜和粵菜的烹飪，同時(shí)也熟悉西餐的制作流程； 6. 精通潮菜、粵菜，會(huì)基本的西餐優(yōu)先，需要接受現(xiàn)場試菜。

此崗位是駐外工作崗位，在【剛果金】克魯維齊即將新開業(yè)的中餐廳工作。 工作內(nèi)容： 1、包廂精致私房菜及套餐菜品燒制，擺盤精美； 2、負(fù)責(zé)制作菜牌，根據(jù)季節(jié)更換菜牌；負(fù)責(zé)每日接待菜點(diǎn)制作計(jì)劃，負(fù)責(zé)根據(jù)會(huì)所用餐標(biāo)準(zhǔn)進(jìn)行菜單制定； 3、組織廚房工作例會(huì)，負(fù)責(zé)對廚房各崗位人員培訓(xùn)； 4、了解廚房各崗位人員的技術(shù)水平和專長，合理安排工作崗位及每日工作；負(fù)責(zé)檢查、考評各崗位的工作； 5、積極聽取客戶及管理人員對出品工作的意見和建議，不斷改進(jìn)工作，提升出品質(zhì)量； 6、根據(jù)經(jīng)營情況審核廚房申購及領(lǐng)用計(jì)劃單； 職位要求： 1、身體健康、精力充沛，愛干凈，五年以上廚師工作經(jīng)驗(yàn)，至少有兩年以上粵菜經(jīng)驗(yàn)； 2、具有強(qiáng)烈的責(zé)任心，勇于開拓和創(chuàng)新，研究新品種，按季節(jié)，據(jù)市場貨源情況，適當(dāng)更換零點(diǎn)，宴會(huì)菜單。 3、擅長粵菜制作，擁有較高的烹飪技術(shù)，了解和熟悉食品材料的產(chǎn)地、規(guī)格、質(zhì)量、一般進(jìn)貨價(jià)； 4、對成本控制管理、負(fù)責(zé)節(jié)能降耗工作，嚴(yán)格控制水、電、氣的用量，以免浪費(fèi)、廚房的設(shè)備知識擁有相當(dāng)?shù)幕A(chǔ)。 5、簡歷要求真實(shí)可靠，誠實(shí)視為第一重要的品質(zhì)，謝絕虛假簡歷內(nèi)容。 6、溝通能力較好，團(tuán)隊(duì)合作配合力較強(qiáng)。 一旦錄用，待遇優(yōu)厚，公司包食宿，提供生活必需品及每月一定額度的話費(fèi)?！緧徫话l(fā)布為底薪，還有業(yè)績提成】 中餐廳附近就是我們的海外超市，有凍庫有食材有調(diào)味料，我們海外農(nóng)場自供應(yīng)新鮮蔬菜，所以食材方面不需要擔(dān)心。

?Professional preparation and distribution of daily meals including breakfast, lunch, tea time, dinner, etc. for crew and guests in accordance with Executive Chef manual and menu cycle ?Ordering of stock in cooperation with Executive Chef ?Correct handling of all products and equipment ?Ensuring of perfect cleanliness in working area in accordance with HACCP rules ?Conducting stock takes; inventory according to company procedures ?Preparation to open and close ships at start and end of season ?Assistance in other departments upon instruction from supervisors (if required) ?Performance according to company standards and HACCP rules ?Participation in loading processes ?Correct storage of stock; establishing of par levels ?Active participation in onboard training programs ?Luggage duty on embarkation and disembarkation day

1.負(fù)責(zé)中式面點(diǎn)的制作，包括但不限于包子、饅頭、餃子、面條等傳統(tǒng)面點(diǎn)。 2.制作和裝飾生日蛋糕，滿足顧客個(gè)性化需求。 3.確保面點(diǎn)的質(zhì)量和口味符合公司標(biāo)準(zhǔn)。 4.創(chuàng)新和設(shè)計(jì)新的面點(diǎn)產(chǎn)品，以吸引顧客。 5.維護(hù)廚房衛(wèi)生，確保食品安全。 6.與團(tuán)隊(duì)合作，優(yōu)化產(chǎn)品口味和提升服務(wù)質(zhì)量。 7.培訓(xùn)和指導(dǎo)本地幫廚。 8.至少3年以上中式面點(diǎn)制作經(jīng)驗(yàn)，有生日蛋糕制做經(jīng)驗(yàn)優(yōu)先考慮。 9.精通各種中式面點(diǎn)制作技巧，特別是生日蛋糕的裝飾和設(shè)計(jì)。 10.對食材有深刻理解，能夠保證產(chǎn)品的色香味俱佳。 11.良好的團(tuán)隊(duì)合作精神和溝通能力，身體健康，吃苦耐勞。 聯(lián)系我時(shí)請說明是在外聘網(wǎng)看到的，謝謝！

【崗位職責(zé)】 1.計(jì)劃和準(zhǔn)備執(zhí)行高質(zhì)量的食品和擺設(shè)在指定的餐廳。 2.嚴(yán)格按照菜譜、標(biāo)準(zhǔn)和擺盤標(biāo)準(zhǔn)。 3.正確操作所有的設(shè)備、器具和機(jī)器。 4.必須對具有持續(xù)性的人員培訓(xùn)和制度的提高和改善保持關(guān)注。 5.必須積極主動(dòng)參加每日質(zhì)量會(huì)議(每日廚師晨會(huì)、團(tuán)隊(duì)會(huì)議)，以保持廚房運(yùn)營持續(xù)地提高，達(dá)到目標(biāo)和保持順暢地交流。 6.協(xié)調(diào)、組織和參與和廚房有關(guān)的所有產(chǎn)品的制作，檢查并依照零點(diǎn)菜單和每日菜單，季節(jié)特供菜單。時(shí)刻保持預(yù)先設(shè)置菜單的標(biāo)準(zhǔn)、份量和成本。 7.與廚師緊密合作，常規(guī)會(huì)面決定菜單的選擇，以同時(shí)讓客人滿意和獲得各部分滿意的收益。 8.召開廚房會(huì)議和傳達(dá)酒店通知和收集員工的反饋意見，確保員工滿意度。 【崗位要求】 1. 高中或以上的學(xué)歷，最好是專業(yè)烹飪學(xué)校畢業(yè)。 2.有同崗位工作經(jīng)驗(yàn)。 3.重視出品一致性和穩(wěn)定性，有創(chuàng)新能力，溝通能力良好，團(tuán)隊(duì)協(xié)作、執(zhí)行力強(qiáng)。 4.熟悉制作粵菜、客家菜優(yōu)先。