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西餐廳副主廚的職責(zé) 西餐廳副主廚的職責(zé)主要包括： 1.菜品研發(fā)與制作。定期推出新品，確保食品質(zhì)量，了解公司要求和目標(biāo)，提出新品建議和主廚商量決定。 2.廚房衛(wèi)生與安全。嚴(yán)格執(zhí)行國家衛(wèi)生法，保持廚具整潔，確保飲食安全，監(jiān)督所有食品制作過程符合法律法規(guī)和食品安全衛(wèi)生標(biāo)準(zhǔn)。 3.食品成本控制。對廚房出品的質(zhì)量、食品成本負(fù)責(zé)，合理控制食材成本，監(jiān)督廚房各方面的配置及工作，維護(hù)廚房設(shè)備。 4.員工培訓(xùn)與管理。負(fù)責(zé)員工培訓(xùn)，做好下屬廚師的管理，確保他們能夠獨(dú)立完成餐期任務(wù)。 5.廚房制度與流程執(zhí)行。制定并執(zhí)行廚房制度和流程，規(guī)范管理食品安全檢查，關(guān)注客人要求，維護(hù)良好的員工關(guān)系。 5.協(xié)助主廚。在主廚休假或外出期間，全面負(fù)責(zé)廚房管理工作及日常行政工作。 6.副主廚還需要具備相關(guān)廚師資格證和健康證，熟悉西餐廚房操作流程和食品材料知識，具有良好的溝通能力和執(zhí)行能力。 7.需要有法國專業(yè)烹飪學(xué)校的學(xué)習(xí)經(jīng)驗(yàn)或者法國有西餐相關(guān)的工作經(jīng)驗(yàn)。

【職位描述】 With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight. From an open door to a welcoming smile and an exceptional experience, we offer the millions of travellers who stay with us every year a welcome they will never forget. In addition to our flagship brand, Hilton Hotels & Resorts, the family of brands includes Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton and many others. If you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member. Because it’s with Hilton where we never forget the reason we're here: to delight our guests, Team Members, and owners alike. A Chef de Cuisine will manage and lead the team to ensure smooth culinary operation and maximize the level of standard in the hotel’s kitchen. What will I be doing? As the Chef de Cuisine, you will be responsible for performing the following tasks to the highest standards: -Plan, prepare and implement high quality food and beverage products, and set-ups in all areas in the restaurant. -Work seamlessly with recipes, standards and plating guides. -Maintain all HACCP aspects within the hotel operation. -Use appropriately all equipment, tools and machines. -Focus on constant improvement of training manuals and SOPs. -Participate actively in quality initiatives such as daily chef briefings and monthly team meetings in order to constantly improve the culinary operation, meet targets and keep communication flowing. -Work on offsite events when requested. -Complete tasks and jobs outside of the kitchen area. -Assist in inventory taking. -Knowledgeable of hotel’s occupancy, events, forecasts and achievements. -Prepare menus as requested, in a timely fashion. -Work on new dishes for food tastings and photo taking. -Control stations within the kitchen. -Work closely with the stewarding department to ensure high levels of cleanliness and low levels of lost and breakages. -Effectively respond to guests’ requests. -Learn and adapt to changes. -Be receptive to constructive feedback. -Purchase for and control production. -Maintain at all times a professional and positive attitude towards team members and supervisors. -Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly. -Coordinate, organize and participate in all production pertaining to the kitchen. -Check and follow-up on the assembling of ingredients and equipment for the ala carte menu, daily menus and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times. -Be disciplined and adhere to proper work practices at all times for yourself and team members assigned to you. -Maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools. -Be aware of the dangers of contaminated food and ensure ingredients in the refrigerators are checked and replaced appropriately. -Report to the Executive Chef on any issues and take appropriate action. -Follow-up on changes in new recipes or work methods pertaining to new menus, daily specials, and promotional activities as instructed by the Executive Sous Chef. -Work closely with the Executive Sous Chef in determining the quantity of food items and ingredients to be produced, bought or prepared for that day. -Exercise maximum control on wastage to achieve optimum profitability. -Check all equipment belonging to the department and make sure that all are in good working order, and if necessary, report faults or problems to the Executive Sous Chef. -Prepare the necessary work orders for the Engineering department. -Ensure that recipes and costings are established and updated. -Monitor food quality and quantity to ensure the most economical usage of ingredients. -Check that the quality of food prepared by team members meet the required standard and make necessary adjustments. -Select team members who display qualities and attributes that reflect department standards. -Manage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility. -Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner. -Oversee the cleanliness, hygiene and maintenance of the kitchen and undertake steps necessary to maintain the highest possible standards in this area. -Control, monitor and be responsible for food costs to yield the maximum amount of outlet profit and maximum guest satisfaction. -Review all timesheets to ensure that team members’ work times and meal breaks are accurate. -Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards. -Ensure that team members have a complete understanding of and adhere to the hotel’s team member rules and regulations. -Train team members on the correct usage of all equipment, tools and machines. -The Management reserves the right to make changes to this job description at its sole discretion and without advance notice. -Carry out any other reasonable duties and responsibilities as assigned. 【任職要求】 What are we looking for? A Chef de Cuisine serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow: -High school graduate. -8-10 years as Head of Kitchen in a 4 / 5-star category hotel or individual restaurants with high standards. -Basic spoken English to meet business needs. -Up to date with sanitation classes. -Possess a valid health certificate. -Proficient in an additional language. -Knowledgeable in HACCP. -Participated in additional culinary classes or seminars. -Work experience in similar capacity with international chain hotels. -Technical education in hospitality or culinary school preferred. What will it be like to work for Hilton? Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travellers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!

·????????Accountable for overall success of the dailykitchen operations & designated section.? ·????????負(fù)責(zé)廚房日常運(yùn)營和指定區(qū)域的順利運(yùn)作。 ·????????Exhibits culinary talents by personally performingtasks while leading the staff and managing all food related functions.? ·????????在領(lǐng)導(dǎo)員工和管理所有與食品相關(guān)的職能的同時，親自執(zhí)行任務(wù)，展示烹飪才能。 ·????????Works to continually improve guest and employeesatisfaction while maintaining the operating budget. Supervises all kitchenareas to ensure a consistent, high quality product is produced.? Responsible for guiding and developing staffincluding direct reports. ·????????在保持運(yùn)營預(yù)算的同時，不斷提高客人和員工的滿意度。監(jiān)督所有廚房區(qū)域，確保生產(chǎn)出一致、高質(zhì)量的產(chǎn)品。負(fù)責(zé)指導(dǎo)和發(fā)展員工，包括直接下屬。 ·?????????Must ensuresanitation and food standards are achieved ·????????必須確保達(dá)到衛(wèi)生和食品標(biāo)準(zhǔn)。

*薪資待遇： 月薪范圍12-15k，具體薪資將依據(jù)候選人的綜合能力面議。提供完善的五險一金福利計劃。 *工作時間： 做六休一，彈性工作制，需根據(jù)門店運(yùn)營需求靈活調(diào)整。 *崗位職責(zé)： 您將擔(dān)任以下核心職責(zé)： 1. 全面負(fù)責(zé)餐品的制作，確保所有出品均達(dá)到品牌設(shè)定的品質(zhì)標(biāo)準(zhǔn)與風(fēng)味要求。 2. 監(jiān)控餐品制作過程中的各個環(huán)節(jié)，確保食材的新鮮度、制作的精細(xì)度及出品的穩(wěn)定性。 3. 制定廚房管理制度、服務(wù)標(biāo)準(zhǔn)、操作規(guī)程，明確各崗位職責(zé)，了解團(tuán)隊(duì)人員的技術(shù)水平和專長，合理安排工作崗位，確保廚房工作的高效進(jìn)行。 4. 協(xié)助廚房顧問及品牌團(tuán)隊(duì)制定門店菜單和菜譜，確定合理的出品價格，控制成本費(fèi)用，保持良好的毛利率。不斷收集顧客反饋，不斷研制、創(chuàng)制新菜式，推出時令菜式。 5. 熟悉原材料種類、產(chǎn)地、特點(diǎn)、價格，熟悉時令品種，掌握貨源質(zhì)量、價格，對重要品牌活動的貨物采購要親自與采購部聯(lián)系，并參與驗(yàn)收。 6. 管理廚房團(tuán)隊(duì)，完成廚房團(tuán)隊(duì)的培訓(xùn)工作（制定內(nèi)部培訓(xùn)計劃、SOP并落實(shí)）。 7. 每日檢查廚房的衛(wèi)生狀況，確保操作環(huán)境符合食品安全標(biāo)準(zhǔn)。 8. 檢查廚房設(shè)備運(yùn)轉(zhuǎn)情況和廚具、用具的使用情況，制定采購計劃。 9. 檢查廚房原料使用和庫存情況，防止物資積壓超過保質(zhì)期，防止變質(zhì)和短缺、制訂原料采購計劃控制原料的進(jìn)貨質(zhì)量。 10. 關(guān)心員工的工作和生活，及時提供必要的工作指導(dǎo)和幫助，切實(shí)調(diào)動他們的積極性。 *任職要求： 1. 具備高級廚師資格及同等專業(yè)水平，熟悉高端餐飲制作流程，對食材選擇、烹飪技巧及風(fēng)味調(diào)配有深刻理解。 2. 擁有至少3年以上高端餐廳或奢侈品牌餐飲部門管理經(jīng)驗(yàn)，能夠有效管理團(tuán)隊(duì)，制定并執(zhí)行廚房管理制度。 3. 具備出色的菜品研發(fā)能力，能根據(jù)品牌定位和顧客需求，不斷推陳出新，提升菜品質(zhì)量與多樣性。 4. 熟悉食材成本控制及財務(wù)管理，能夠合理定價，確保良好的毛利率，同時制定并執(zhí)行有效的采購計劃。 5. 嚴(yán)格遵守國家食品安全法規(guī)及品牌衛(wèi)生標(biāo)準(zhǔn)，確保廚房環(huán)境及出品均達(dá)到最高衛(wèi)生標(biāo)準(zhǔn)。 6. 優(yōu)秀的溝通協(xié)調(diào)能力，能夠與廚房團(tuán)隊(duì)、采購部門、品牌團(tuán)隊(duì)及顧客有效溝通，解決突發(fā)問題。 7. 具備卓越的領(lǐng)導(dǎo)力，能夠激勵團(tuán)隊(duì)成員，提升團(tuán)隊(duì)凝聚力與執(zhí)行力，同時注重員工個人成長與發(fā)展。

保證所有的廚房正常工作。 確保所有采購食品的質(zhì)量。 建立各種控制體系（衛(wèi)生、成本等）正常運(yùn)作。 極積開創(chuàng)新菜，制訂餐廳的菜單、自助單及特殊菜單。 【崗位要求】 同崗位工作經(jīng)驗(yàn)3年以上

1、負(fù)責(zé)監(jiān)督所有廚房食品質(zhì)量的準(zhǔn)備、要不斷的檢查食品的味道、溫度外觀。 2、確保所有的食品沒有腐爛、變質(zhì)時刻注意在提供食品時避免員工使用過期及骯臟食品。 3、協(xié)助制定菜單及食品節(jié)，發(fā)展新菜肴和產(chǎn)品。 4、控制廚師要按照配料卡標(biāo)準(zhǔn)及程序準(zhǔn)備食品。 5、監(jiān)測收貨的食品質(zhì)量和數(shù)量。 6、保證按照成本和食品質(zhì)量控制程序進(jìn)行。 7、監(jiān)測食品成本并及時糾正其中出現(xiàn)的問題。 8、按照存貨控制程序處理和儲存存貨。 9、持續(xù)檢查食品供應(yīng)的質(zhì)量確保食品質(zhì)量達(dá)到標(biāo)準(zhǔn)。 10、維持一個安全可靠的工作環(huán)境。 11、同管事部協(xié)調(diào)員按照衛(wèi)生標(biāo)準(zhǔn)共同管理好廚房、庫房、冰箱的衛(wèi)生。 12、監(jiān)督所有員工的個人衛(wèi)生和儀表儀容達(dá)到標(biāo)準(zhǔn)，確保個人衛(wèi)生并對于員工過失作以相應(yīng)處罰。 13、確保不使用破損餐具及檢查瓷器、玻璃器皿是否有裂紋并指導(dǎo)。 14、強(qiáng)調(diào)保養(yǎng)職責(zé),遵守工作區(qū)健康和安全法規(guī),政策和程序。 15、實(shí)施合適的管理方式給予員工動力和溝通。 16、必要時對員工進(jìn)行面對面指導(dǎo)。 17、控制和參與每天的正常工作。 18、保證所有報告和服務(wù)都能按時完成。 19、明確、細(xì)致的分配所有員工的工作并監(jiān)督其工作效率。 20、要緊密的同管事部協(xié)調(diào)員溝通使廚房區(qū)域干凈、有次序并持續(xù)保持。

【崗位職責(zé)】 p>1、直接向行政總廚負(fù)責(zé),并能不斷向餐飲部指出新的餐飲主向的工作計劃。 2、保證所有的廚房正常工作。 3、檢查廚師的儀容儀表及個人衛(wèi)生。 4、確保所有采購食品的質(zhì)量。 5、建立各種控制體系（衛(wèi)生、成本等）正常運(yùn)作、 6、極積開創(chuàng)新菜，制訂餐廳的菜單、自助單及特殊菜單。 【崗位要求】 p>1、大專學(xué)歷,同崗位工作經(jīng)驗(yàn)XXX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)，至少熟悉六國以上西式烹調(diào)，其中在X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。

崗位職責(zé) 1、直接向行政總廚負(fù)責(zé),并能不斷向餐飲部指出新的餐飲主向的工作計劃。 2、保證所有的廚房正常工作。 3、檢查廚師的儀容儀表及個人衛(wèi)生。 4、確保所有采購食品的質(zhì)量。 5、建立各種控制體系（衛(wèi)生、成本等）正常運(yùn)作、 6、極積開創(chuàng)新菜，制訂餐廳的菜單、自助單及特殊菜單。 崗位要求 1、高中學(xué)歷,同崗位工作經(jīng)驗(yàn)3年以上。 2、接受過專業(yè)技術(shù)訓(xùn)練，達(dá)到西廚房廚師技術(shù)水平。 3、有豐富的技術(shù)及行政經(jīng)驗(yàn)，至少熟悉西式烹調(diào)和ADD自助餐出品，其中在4星級飯店工作不得少于3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。

【崗位職責(zé)】 1、直接向行政總廚負(fù)責(zé),并能不斷向餐飲部指出新的餐飲主向的工作計劃。 2、保證所有的廚房正常工作。 3、檢查廚師的儀容儀表及個人衛(wèi)生。 4、確保所有采購食品的質(zhì)量。 5、建立各種控制體系（衛(wèi)生、成本等）正常運(yùn)作。 6、極積開創(chuàng)新菜，制訂餐廳的菜單、自助單及特殊菜單。 【崗位要求】 1、大專及以上學(xué)歷,同崗位工作經(jīng)驗(yàn)5年以上。 2、有洲際酒店集團(tuán)相關(guān)崗位經(jīng)驗(yàn)者優(yōu)先，有同品牌酒店籌建經(jīng)驗(yàn)者優(yōu)先。 3、有豐富的技術(shù)及行政經(jīng)驗(yàn)，至少熟悉國際西式烹調(diào)。 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。

【崗位職責(zé)】 1、直接向行政總廚負(fù)責(zé),并能不斷向餐飲部指出新的餐飲主向的工作計劃。2、保證所有的廚房正常工作。3、檢查廚師的儀容儀表及個人衛(wèi)生。4、確保所有采購食品的質(zhì)量。5、建立各種控制體系（衛(wèi)生、成本等）正常運(yùn)作 6、極積開創(chuàng)新菜，制訂餐廳的菜單、自助單及特殊菜單。 【崗位要求】 1、大專學(xué)歷,同崗位工作經(jīng)驗(yàn)3年以上。2、接受過專業(yè)技術(shù)訓(xùn)練。3、有豐富的技術(shù)及行政經(jīng)驗(yàn)。熟悉洲際早餐標(biāo)準(zhǔn)及有洲際酒店3年及以上相關(guān)經(jīng)驗(yàn)。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。

崗位職責(zé)： 1.全面督導(dǎo)酒店全日餐廚房運(yùn)營管理工作； 2.全面督導(dǎo)酒店全日餐廚房品質(zhì)管理工作； 3.全面督導(dǎo)酒店全日餐廚房成本控制管理工作； 4.全面督導(dǎo)酒店全日餐廚房員工培訓(xùn)及發(fā)展工作； 5.全面督導(dǎo)酒店全日餐廚房安全生產(chǎn)管理工作； 6.開發(fā)新的菜品和創(chuàng)新烹飪，提升餐廳的菜品多樣性； 7.管理食材庫存，合理控制成本，確保食材的新鮮和充足； 8.完成領(lǐng)導(dǎo)安排的其他工作任務(wù)。 任職條件： 1.5年以上酒店或餐飲行業(yè)相關(guān)工作經(jīng)驗(yàn)，其中3年以上同崗位工作經(jīng)驗(yàn)； 2.具有豐富的全日餐廚房出品及管理經(jīng)驗(yàn)； 3.熟悉并掌握食品安全政策法規(guī)； 4.具有較強(qiáng)的培訓(xùn)能力和帶隊(duì)伍能力，并注重培訓(xùn)和人才發(fā)展； 5.對數(shù)字敏感，具有成本管控意識，能夠推動收入和利潤增長，合理控制好食品成本； 6.具有較強(qiáng)的溝通和協(xié)調(diào)能力，對烹飪抱有熱情。

? In absence of the Head Chef, represent the Kitchen Department on the hotel's Executive Committee. 在總廚不在時，代表廚房參加酒店行政委員會。 ? Ensure that each Kitchen outlet is managed by a Chef de Parties who is totally accountable for the profitability of the kitchen department in the outlet. 確保每個廚房都由一位廚房主管負(fù)責(zé)管理，并對該廚房的收益完全負(fù)責(zé)。 ? Works closely with the Head Chef in developing and creating new ideas related to the re-invention of the local craftsmanship relevant to the concept of the venues. 與總廚緊密合作，開發(fā)、創(chuàng)造并重新發(fā)明與餐廳概念和當(dāng)?shù)毓に囅嚓P(guān)的新想法。 ? Work closely with the Chef de Parties to ensure the food concept; through its crafts (cooking methods, presentations) reflect a contemporized reinvention of regional food offerings and traditions. 與廚房主管密切合作，確保食品概念；通過其工藝（烹飪方法，呈現(xiàn)方式）反映了當(dāng)?shù)厥称泛蛡鹘y(tǒng)的重新塑造。 ? Ensure that through clearly defined service standards, guidance and feedback, our employees are empowered to make decisions, which supports guest satisfaction and improves morale. 確保通過明確的服務(wù)標(biāo)準(zhǔn)、指導(dǎo)和反饋，使我們的員工有權(quán)做出決定，支持客戶滿意度并提高士氣。 ? Ensure every Chef de Parties works closely together with Stewarding and Service as partners of the same team, ensuring smooth and memorable guest experiences. 確保每位廚房主管與管事部人員和服務(wù)人員緊密合作，作為同隊(duì)的合作伙伴，確?？腿擞辛鲿澈碗y忘的體驗(yàn)。 ? Cultivate “We win and lose as teams…” attitude in the team. 培養(yǎng)團(tuán)隊(duì)中的“我們以團(tuán)隊(duì)為中心”的態(tài)度。 ? Conduct frequent and thorough inspections on cleanliness and food safety together with the Head Chef, Stewarding Supervisor and Restaurant Manager. 與總廚、管事部主管和餐廳經(jīng)理一起，對工作區(qū)域的清潔和食品安全進(jìn)行經(jīng)常性的徹底的檢查。 ? Work closely with the Assistant Stewarding Supervisor on food safety and HACCP (or local equivalent) requirements. 與管事部主管就食品安全和HACCP（或當(dāng)?shù)胤ㄒ?guī)）要求進(jìn)行密切合作。 ? Ensure that food purchased has a strong essence of sustainability and supports the growing awareness of what we are eating and drinking. 確保采購具有可持續(xù)性的產(chǎn)品，并對我們的飲食擁有超前的意識。 ? Spend time in the kitchen sub sections (during peak periods) to ensure that the outlet is managed well by the respective Chef de Parties and optimise performance. 當(dāng)高峰期時在廚房工作，以確保餐廳由各自的廚房主管進(jìn)行良好的管理，并優(yōu)化工作表現(xiàn)。 ? Utilise technology available in the hotel and department to optimise productivity, improve service delivery and facilitate internal communication. 利用酒店和部門提供的技術(shù)來優(yōu)化生產(chǎn)力，改進(jìn)服務(wù)提供并促進(jìn)內(nèi)部溝通。 ? Welcome guest feedback, monitor and make improvements where necessary. 歡迎客人反饋，必要時進(jìn)行監(jiān)控和改進(jìn)。 ? Ensure that menu price and product quality relation is never a barrier to create returning guest. 確保菜單價格和產(chǎn)品質(zhì)量關(guān)系永遠(yuǎn)不會成為返回客人的障礙。 ? Be demanding and critical when it comes to cooking standards used in the kitchen and look at new food preparations and investigate opportunities to procure semi finished quality products. 在廚房使用的烹飪標(biāo)準(zhǔn)方面嚴(yán)格要求，并且關(guān)注新的食品備餐工作，并調(diào)查采購半成品的產(chǎn)品質(zhì)量。 ? Keep Food & Beverage Hosts up to date with seasonally available products and new products on the market. Organise regular food tastings for the F&B Hosts. 保持悅居餐飲主理了解市場上季節(jié)性產(chǎn)品和新產(chǎn)品的最新信息。為悅居餐飲主理組織定期試餐。 ? Work with the Head Chef and Chef de Parties on signature dishes, which underpin the concept in each of the outlets. 與總廚和廚房主管合作根據(jù)不同餐廳的概念來研制招牌菜。 ? Stay informed of market trends and introduces new products and services to drive guest engagement, increase revenue and ensure a competitive position in the market.? 了解市場趨勢，引入新產(chǎn)品和服務(wù)，推動客戶參與度，增加收入，確保市場競爭力。 ? Be a hands-on Chef and be present at all times in the Operation, especially during busy periods. 做一個親力親為的廚師，并隨時參與運(yùn)營，特別是在繁忙時期。 ? Work with the respective Chef de Parties on the food delivery and to take corrective action where necessary. 與廚房主管合作準(zhǔn)備食品，并在必要時采取糾正措施。 ? Ensure that each Chef de Parties maximizes productivity and morale with their respective departments and consistently maintain discipline following Hotel Policies & Procedures and local legislation. 確保每位廚房主管盡可能在各自負(fù)責(zé)的部門最大限度地提高生產(chǎn)力和士氣，并遵守酒店政策和程序以及當(dāng)?shù)胤ㄒ?guī)。 ? Work with the Engineering Manager on the preventive maintenance in the kitchen and follow up on any outstanding maintenance requests in the kitchen. 與工程部經(jīng)理一同在廚房進(jìn)行預(yù)防性維護(hù)工作，并跟進(jìn)廚房中未完成的維護(hù)問題。

負(fù)責(zé)綜合體酒店西廚房相關(guān)事宜

【崗位職責(zé)】 1、全面負(fù)責(zé)西廚房的日常運(yùn)營管理工作，包括菜品研發(fā)、菜單設(shè)計、成本控制及廚房人員排班； 2、監(jiān)督并確保所有西餐菜品的出品質(zhì)量、口味及擺盤符合酒店標(biāo)準(zhǔn)； 3、制定并執(zhí)行廚房操作規(guī)范及食品安全標(biāo)準(zhǔn)，確保符合衛(wèi)生及安全要求； 4、負(fù)責(zé)廚房原材料的采購計劃及庫存管理，控制食材成本，減少浪費(fèi)； 5、定期培訓(xùn)廚房員工，提升團(tuán)隊(duì)專業(yè)技能及服務(wù)意識； 6、與其他部門協(xié)調(diào)合作，確保餐飲服務(wù)的順暢運(yùn)行； 7、及時處理客人反饋，優(yōu)化菜品及服務(wù)流程。 【崗位要求】 1、具備扎實(shí)的西餐烹飪技能及豐富的廚房管理經(jīng)驗(yàn)； 2、熟悉西餐菜系及流行趨勢，能夠獨(dú)立完成菜單設(shè)計及創(chuàng)新； 3、具備較強(qiáng)的成本控制意識及食品安全管理能力； 4、良好的團(tuán)隊(duì)管理能力，能夠有效協(xié)調(diào)及激勵員工； 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、具備良好的溝通能力及抗壓能力，能靈活應(yīng)對突發(fā)情況。

MAJOR RESPONSIBILITIES責(zé)任概要 : ?? Toensure the smooth operation of the restaurant, to produce high quality productsto his/her best knowledge, and assist the Executive Chef in the dailyoperation. Train subordinates on food production, Marriott internationalstandards, 46 point hygiene rules and regulations, hotel standards and followhotel policies and procedures as described in the hotels hand book. Is able tomanage the restaurant and other departments in the kitchen efficient, wellorganized, customer focused and train young associates on a daily base. 確保餐廳的平穩(wěn)運(yùn)作，根據(jù)自身的專業(yè)知識制作高品質(zhì)的食品，協(xié)助行政總廚管理好廚房的日常運(yùn)作。培訓(xùn)下屬員工食品知識、萬豪標(biāo)準(zhǔn)，46條食品衛(wèi)生標(biāo)準(zhǔn)，酒店政策及員工手冊規(guī)定的內(nèi)容。有效管理餐廳及其他相關(guān)部門，每天對員工進(jìn)行培訓(xùn)。 ? ? ? SPECIFIC DUTIES工作任務(wù): ? 1.??????Make sure that food is tasty, attempting presented,fresh, correct portioned and safe.確保食品新鮮美味，可口誘人并且配料合理。 2.????? Buffetfood is delivered on time, 15 minutes, before opening the restaurant or banquetfunction.餐廳營業(yè)或者宴會開始前15分鐘確保自助餐一切就緒。 3.??????That mise en place is fresh, correct size,portioned and according to business. 確保食品新鮮美味，可口誘人并且配料合理。 4.?????Will learn and execute the 46 point hygienestandards at all times, train young associates on it and will self inspect hisarea at least once a month 認(rèn)真學(xué)習(xí)并積極貫徹執(zhí)行衛(wèi)生標(biāo)準(zhǔn)46條、對新進(jìn)員工進(jìn)行培訓(xùn)并且每月至少親自檢查自己所負(fù)責(zé)的工作范圍一次。 5.?????Train subordinates with Marriott standards andassures that it meet all times. 按照萬豪標(biāo)準(zhǔn)培訓(xùn)員工，并確保他們遵循這些標(biāo)準(zhǔn)。 6.?????Ensure that Marriott International documents arefilled in correctly and necessary changes are done.? 確保正確地存檔萬豪文件，并作必要的更新。 7.?????? Properhandling, maintaining and cleaning of equipment. ?正確合理使用設(shè)備，及時維修保養(yǎng)。 8.?????Take temperature checks as required and keep recordon the company standards sheets. 按要求檢查溫度并做好相關(guān)記錄。 9.????? Holdperiodically class room style training for younger associate in order toincrease knowledge. ?定期對新進(jìn)員工進(jìn)行課堂式培訓(xùn)，幫助其增加相關(guān)職業(yè)知識技能。 10.?? Focusevery day on food cost and train our associates on doing the same. ?堅持每天強(qiáng)調(diào)食品成本控制，并培訓(xùn)員工增強(qiáng)該方面意識。 11.??Follow “Clean as you go” policy and keep work areaclean at all times. 遵守“走到哪里都干凈”的準(zhǔn)則，隨時保持工作區(qū)域干凈整潔。 12.??All food items must be covered with cling film (orproper lid), dated, labeled and initialed by person who made it or used itfirst.所有食品需用保鮮膜或合適的蓋子封好保存，并由制作者或最初使用者制作標(biāo)簽，注明日期。 13.??Rotation of foods – FIRST IN – FIRST OUT (FIFO). 翻轉(zhuǎn)食品。 14.??If sick, report immediately to your supervisor.一旦生病，立即告知主管。 15.?? Createsrecipes for associate to follow and key in into Material Control for food costcalculations 制作食譜配方并存檔至食品成本控制文檔。 16.?? Createsuser records for standardization of products and set ups. 建立檔案記錄食品制作及布置標(biāo)準(zhǔn)。 17.?? Coldfood for straight consumption is handled with gloves and mouth mask is worn atall times in cold kitchen/pantry冷房直接取用冷凍食品時需戴手套和口罩。 18.?? Usageof right chopping boards is maintained at all times. 一貫正確使用砧板。 19.??Time card must be punched in and out. 出入酒店需拉考勤卡。 20.? Noassociate to be on the property after working hours without authorization 未經(jīng)許可，任何員工下班后不在酒店逗留。 21.??Conducts or supervise daily 15 minute trainingsession and supervise taste panels. 管理并對員工進(jìn)15分鐘培訓(xùn)。 22.? Makesure all food is prepared by recipes. ?確保所有食品嚴(yán)格按照配方制作。 23.??Inform supervisor of any problems or complaints,either from internal or external customers, when they arise. 遇有問題或投訴，立即告知主管。 24.? Beable to work in another area when needed and take part in cross-training whendirected.按要求參加崗位交叉培訓(xùn)，需要時能調(diào)至其他部門協(xié)助工作。 25.? Foodin fridges to be checked on the beginning of every shift and container bechanged if necessary. 每次交班前需檢查冰箱食物，如有需要，及時更換盛器。 26.? Properrequisitioning to be done with Materials Control soft ware. 進(jìn)行合理的原料控制。 27.?? Attendand conduct training sessions as required. 按要求參加并進(jìn)15分鐘培訓(xùn)。 28.? Coordinatewith concerned departments for any issues which may arise. 遇有問題，與相關(guān)部門協(xié)調(diào)處理好。 29.? Attendsmeetings as required. ?按要求參加會議。 30.?? Getinvolved in buffet set ups and decorations. ?參加自助餐的擺臺。 31.?? Followhotel policy as laid out? 遵循酒店政策。 32.?? Makestransfers (C 7) as required 安要求調(diào)撥物品。 33.??Full compliance with Marriott Business Conductguide 遵守萬豪商業(yè)行為指導(dǎo)守則。 34.??Watch over time closely and returns hours withhours if staffing allows it ?合理安排處理員工加班。 35.??Ensures new associates get proper training,guidance and close watch of follow ups 確保新進(jìn)員工接受所需培訓(xùn)、指導(dǎo)并關(guān)心其后續(xù)跟進(jìn)。

1.負(fù)責(zé)監(jiān)督所有廚房食品質(zhì)量的準(zhǔn)備。 2.確保所有的食品沒有腐爛、變質(zhì)時刻注意在提供食品時避免員工使用過期及骯臟食品。 3.協(xié)助總廚制定菜單。 4.發(fā)展新菜肴和產(chǎn)品。 5.控制食品出產(chǎn)的標(biāo)準(zhǔn)。 6.監(jiān)測收貨的食品質(zhì)量和數(shù)量。 7.控制廚師要按照配料卡標(biāo)準(zhǔn)及程序準(zhǔn)備食品。 8.負(fù)責(zé)西廚房的整體運(yùn)營。

【崗位職責(zé)】 1、全面負(fù)責(zé)酒店早餐廚房的日常運(yùn)營管理，包括菜單設(shè)計、食材采購、成本控制及人員排班等工作； 2、制定并執(zhí)行早餐出品標(biāo)準(zhǔn)，確保食品質(zhì)量、衛(wèi)生及安全符合酒店要求及行業(yè)規(guī)范； 3、監(jiān)督廚房團(tuán)隊(duì)的工作效率，優(yōu)化工作流程，提升早餐服務(wù)品質(zhì)及客戶滿意度； 4、定期研發(fā)新菜品，結(jié)合季節(jié)性和市場需求調(diào)整早餐菜單，保持創(chuàng)新性與競爭力； 5、負(fù)責(zé)廚房設(shè)備的維護(hù)與保養(yǎng)，確保設(shè)備正常運(yùn)行，避免因故障影響早餐供應(yīng)； 6、協(xié)調(diào)與其他部門的溝通合作，確保早餐服務(wù)與酒店整體運(yùn)營無縫銜接。 【崗位要求】 1、具備豐富的早餐廚房管理經(jīng)驗(yàn)，熟悉中西式早餐制作流程及標(biāo)準(zhǔn)； 2、精通食材采購、成本核算及庫存管理，能夠有效控制廚房運(yùn)營成本； 3、具備較強(qiáng)的團(tuán)隊(duì)管理能力，能夠高效組織并激勵廚房團(tuán)隊(duì)； 4、熟悉食品安全與衛(wèi)生法規(guī)，持有相關(guān)健康證明或職業(yè)資格證書者優(yōu)先； 5、具備創(chuàng)新意識，能夠根據(jù)市場需求及客戶反饋調(diào)整菜品結(jié)構(gòu)； 6、工作細(xì)致認(rèn)真，責(zé)任心強(qiáng)，能夠適應(yīng)高強(qiáng)度的工作節(jié)奏。

Responsible for all aspects of managing the kitchen and kitchen personnel, ensuring the quality preparation of all menu items and proper handling/ storage of all food items in accordance with standards.? Coordinates the purchase of all food and develops menus, maintaining approved food costs and labor costs. 負(fù)責(zé)管理廚房以及廚房工作人員的各個方面，確保所有菜單的準(zhǔn)備質(zhì)量，且正確處理、儲存所有事物，保證與標(biāo)準(zhǔn)一致。協(xié)調(diào)食物的采購、菜單的開發(fā)，維持食品成本和人工成本。

【崗位職責(zé)】 1、直接向行政總廚負(fù)責(zé),并能不斷向餐飲部指出新的餐飲主向的工作計劃。 2、保證所有的廚房正常工作。 3、檢查廚師的儀容儀表及個人衛(wèi)生。 4、確保所有采購食品的質(zhì)量。 5、建立各種控制體系（衛(wèi)生、成本等）正常運(yùn)作。 6、極積開創(chuàng)新菜，制訂餐廳的菜單、自助單及特殊菜單。 【崗位要求】 1、接受過專業(yè)技術(shù)訓(xùn)練，達(dá)到特級廚師技術(shù)水平。 2、有豐富的技術(shù)及行政經(jīng)驗(yàn)，至少熟悉六國以上西式烹調(diào)，其中在五星級飯店工作不得少于10年。 3、懂得成本核算，食物原料及食品營養(yǎng)知識。 4、身體健康，工作負(fù)責(zé)，服從公司安排等。