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崗位職責(zé)： 與廚師長共同準(zhǔn)備和管理部門的預(yù)算，知道部門的財政目標(biāo)。 任何有可能的地方都要反復(fù)利用，并向員工貫徹節(jié)約開支的宗旨。 與經(jīng)理和人力資源部合作確保部門員工有良好的工作表現(xiàn)。 根據(jù)部門的標(biāo)準(zhǔn)和程序組織工作培訓(xùn)，并記錄每一個員工的發(fā)展情況。 根據(jù)公司的規(guī)章制度進行試用期及轉(zhuǎn)正的鑒定。 確保新員工在聘用的第一個月內(nèi)參加公司的入職介紹。 根據(jù)酒店和部門的政策制度培訓(xùn)和訓(xùn)練員工，并提供有建設(shè)性的反饋信息以提高工作成績。 與客人建立保持良好的關(guān)系以便滿足客人的需要 采取行動滿足這些需要以達到他們的期望 在與每一位酒店或非酒店客人的交往中都應(yīng)為酒店樹立一個良好的形象 遵循酒店的品牌標(biāo)準(zhǔn) 擁有較高的產(chǎn)品與服務(wù)知識，以便向客人解釋及出售酒店的服務(wù)和設(shè)施 根據(jù)客人的要求協(xié)助并帶領(lǐng)客人到酒店內(nèi)所要到的地方 掌握酒店推銷節(jié)目及活動以便為客人解釋 掌握并能為客人提供酒店最新的信息 任職要求： 具有烹飪學(xué)歷或證書，3年廚師經(jīng)驗，至少1年主管崗位經(jīng)驗，或具有其他同等烹飪學(xué)歷及經(jīng)驗。能熟知本地語言。需 持有本地法規(guī)規(guī)定的餐飲服務(wù)許可或有效的健康證明。

1、掌握點心及面食的制作技術(shù)，負(fù)責(zé)制作各種面食及配料，掌握各種點心的風(fēng)味。 2、嚴(yán)格執(zhí)行食品衛(wèi)生法則，把好質(zhì)量關(guān)，搞好本區(qū)域衛(wèi)生，要求工具清潔，擺放整齊。 3、檢查所有餐廳及宴會活動的準(zhǔn)備項目，負(fù)責(zé)把握出品時間以保證優(yōu)質(zhì)地食品服務(wù)。 4、菜品出品要視覺上統(tǒng)一，根據(jù)標(biāo)準(zhǔn)菜品裝飾是必備的。 5、出菜時，注意食品的新鮮度，溫度及出品樣式。 6、檢查倉庫及凍庫，負(fù)責(zé)庫存的補充及合理的回收利用。 7、為了減少浪費，根據(jù)料單控制菜品分量。 8、保證廚房與其他部門的順利有效的溝通。 9、檢查所有機器，以保證正常運作及使用，并根據(jù)工程部正在維修的項目。

1.直接負(fù)責(zé)廚房員工的工作和日常運營并滿足達到客人要求; 2.協(xié)助餐飲經(jīng)理助理和各餐廳經(jīng)理確保餐廳運營正常; 3.準(zhǔn)備排班表，安排員工休假以及公共假期休假; 4.監(jiān)督所有準(zhǔn)備和展示的出品都是一致的，確保它們符合需求的標(biāo)準(zhǔn); 5.進行食品采購與供應(yīng)，并保證訂購的所有食品都是有價格公道且有品質(zhì)的; 6.確保食物的儲藏和準(zhǔn)備都是安全且衛(wèi)生的; 7.確保食品的準(zhǔn)備和烹飪都是根據(jù)特定食譜進行，并且達到損耗最小; 8.確保配料卡的更新及時; 9.利用銷售分析和菜單利用率來制定新的菜單 ;?? 10.協(xié)助所有廚房和相關(guān)區(qū)域的衛(wèi)生清潔都是按照標(biāo)準(zhǔn)執(zhí)行的; 11.廚房成本控制及確保工作區(qū)域符合衛(wèi)生標(biāo)準(zhǔn); 12.由主管直接準(zhǔn)備和提交有關(guān)報告; 13.進行檢查，確保備料，生產(chǎn)程序，修理和維護正常進行; 14.協(xié)助甄選，培訓(xùn)，評估下屬員工;

Primary Responsibilities主要職責(zé) 1、掌握拉面的制作技術(shù)，負(fù)責(zé)制作各種拉面及配料，掌握各種拉面的風(fēng)味。 2、負(fù)責(zé)內(nèi)部日常所用原料的領(lǐng)用，協(xié)助制定采購計劃。 3、嚴(yán)格執(zhí)行食品衛(wèi)生法則，把好質(zhì)量關(guān)，搞好本區(qū)域衛(wèi)生，要求工具清潔，擺放整齊。 4、掌握食品成本核算，協(xié)助廚師長制定供應(yīng)的售價以及毛利率核算。 5、合理使用原材料，降低成本以便酒店獲得良好效益。 Knowledge and Experience知識與經(jīng)驗 1、相關(guān)崗位工作經(jīng)驗。 2、 熟悉餐飲的相關(guān)知識及禮儀。 3、 熟練拉面制作工藝及高超技能。

The Four Seasons Hotel Dalian is looking for talent who shares a passion for excellence and who infuse enthusiasm into everything they do. 大連四季正在尋找你 - 對工作具有極大的熱情，熱愛你所從事的職業(yè)。 About Four Seasons 關(guān)于四季酒店 We have chosen to specialize within the hospitality industry by offering only experiences of exceptional quality. Our objective is to be recognized as the company that manages the finest hotels, resorts, and residence clubs wherever we locate. We create properties of enduring value using superior design and finishes and support them with a deeply instilled ethic of personal service. Doing so allows Four Seasons to satisfy the needs and tastes of our discerning customers, and to maintain our position as the world's premier luxury hospitality company. We succeed when every decision is based on a clear understanding of and belief in what we do, and when we couple this conviction with sound financial planning. We expect to achieve a fair and reasonable profit to ensure the prosperity of the company and to offer long-term benefits to our hotel owners, our customers, and our employees. We demonstrate our beliefs most meaningfully in the way we treat each other and by the example we set for one another. In all our interactions with our guests, customers, business associates and colleagues, we seek to deal with others as we would have them deal with us. 我們對酒店服務(wù)心無旁騖，矢志不渝，并以高品質(zhì)為重。無論我們的酒店、度假酒店、及住宅俱樂部坐落在何處，目標(biāo)都是成為舉世公認(rèn)的最佳酒店管理集團，且盈利可觀。要達到這種卓越的成績，必須在各方面都超越群倫。我們所創(chuàng)建的酒店，在設(shè)計及選料方面，均屬無上之選，務(wù)求能夠滿足客人的高貴品味和嚴(yán)格要求，同時保持豪華酒店的優(yōu)質(zhì)崇高地位。 我們的成功，有賴于清楚認(rèn)定我們對每件事的信念，并與有效的財政計劃相互配合。我們預(yù)計能為酒店帶來合理的利潤，確保業(yè)績蒸蒸日上，并為股東、客人及員工謀求長遠(yuǎn)的利益。 我們將四季酒店的信念，通過彼此互敬互重及互相建立榜樣，切實地具體表現(xiàn)出來。我們所堅持的價值觀或原則，正是我們?nèi)绾紊拼腿恕⑸虡I(yè)伙伴及同事。 About Four Seasons Dalian 關(guān)于大連四季酒店 The Four Seasons Hotel Dalian boasts a prime location, situated at the heart of Renmin Road and the core of the Donggang Business District. It’s this history that inspired the NBBJ Shanghai-designed building’s interiors by acclaimed international firm Hirsch Bedner Associates of Singapore. The design concept for Four Seasons Hotel Dalian draws inspiration from the rich historical of the city, particularly its deep-rooted connection with trains and the romantic allure associated with Dalian. Artfully designed rooms that offer a brand of comfort and cutting-edge technology, capturing both the city’s magnificent skyline and the stunning ocean vistas. The interiors of the hotel’s signature restaurants were conceived by Tokyo-based Strickland, which drew inspiration directly from the city’s history and culture to create authentic and unforgettable experience. A distinguished collection of six restaurants and bars, including Cantonese delicacies, Western fare, Japanese cuisine, specialty bars, lounges, and a deli shop. With top-notch chefs and exceptional ingredients, we create an unparalleled fine dining experience that lingers in memory. 大連四季酒店地理位置優(yōu)越，坐落于人民路東港商務(wù)區(qū)中心地帶，眺望海景和港口景色，是東港商務(wù)區(qū)核心所在。 NBBJ操刀設(shè)計的大樓內(nèi)，新加坡著名的Hirsch Bedner Associates公司由城市悠久歷史中汲取靈感進行室內(nèi)設(shè)計，尤其是與火車密不可分的深厚淵源以及這座城市本身的浪漫情懷。 每間客房都是巧思設(shè)計之作，融合了舒適與前沿技術(shù)，不僅捕捉了城市壯觀的天際線，更有絢爛的海景盡收眼底。 酒店特色餐廳的內(nèi)部設(shè)計由東京知名工作室Strickland操刀，其靈感直接來源于當(dāng)?shù)貧v史文化，旨在打造真實而難忘的體驗。 六個餐廳和酒吧構(gòu)成了獨特的美食合集，包括粵式菜肴、西餐、日本料理、威士忌、大堂吧和甜品坊。憑借頂級大廚和卓越食材，為賓客打造一種無與倫比的高級餐飲體驗，讓人回味無窮。 Key Responsibilities 主要工作職責(zé) 1.Work closely with other employees in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests. 2.Ensures the sanitation standards for kitchen are being met. 3.Assists in the training of the employees ensuring that they have the necessary skills to perform their duties. 4.Provides a courteous and professional service at all times. 1. 與其他同事積極靈活的合作，以酒店的總體業(yè)績和客人的滿意為重點。 2. 確保廚房的衛(wèi)生標(biāo)準(zhǔn)達到。 3. 幫助培訓(xùn)員工，以確保他們擁有可以執(zhí)行自己責(zé)任所必須的技能。 4. 隨時保證禮貌和專業(yè)的服務(wù)。 Preferred Skill and Qualification 任職要求 1. High school education, cooking school or culinary institute education or equivalent experience. 2. Ability to operate, maintain and properly clean work environment. 3. Proficient BBQ skills and ability to multi-task. 1. 食品烹飪相關(guān)高中學(xué)歷或相關(guān)工作經(jīng)歷。 2. 能夠運營、維持及保持工作環(huán)境的清潔。 3. 專業(yè)的粵式燒臘技術(shù)，能夠同時進行多項任務(wù)。 Learn more about what it is like to work at Four Seasons – Visit us: 想要了解更多，請登錄以下網(wǎng)站并關(guān)注我們： 四季酒店官網(wǎng)職業(yè)機會：http://jobs.fourseasons.com/

有效的協(xié)調(diào)組織廚房內(nèi)部的工作，最大的提高工作效率。 確保所有的菜肴符合菜譜的標(biāo)準(zhǔn)并保持一致性。 協(xié)助廚師長和副廚師長充分落實酒店的標(biāo)準(zhǔn)。 監(jiān)督食品準(zhǔn)備和烹制的過程防止浪費。 給員工做適當(dāng)?shù)呐嘤?xùn)，提高工作效率。 必要時或根據(jù)廚師長、副廚師長的要求，需到廚房任何區(qū)域提供協(xié)助。 保證廚房的衛(wèi)生符合衛(wèi)生部門和酒店的標(biāo)準(zhǔn)。 了解廚房各區(qū)域，靈活安排員工工作。 維護廚房內(nèi)的各種儀器，將破損降到最低。

崗位描述： 擁有一定的烹飪知識、技巧和手藝，協(xié)助廚師長管理廚房的正常運作，保證食品的高質(zhì)量 。 具有一定的領(lǐng)導(dǎo)力和組織能力，富有溝通能力，以職業(yè)的、肯定的方式與部門和酒店員工交往，以培養(yǎng)和諧的關(guān)系，處境團隊精神和確保有效的雙向溝通。 組織根據(jù)工作標(biāo)準(zhǔn)、備料單、照片及上級指示準(zhǔn)備食物。支持所有料單的更新，參與菜單的制作發(fā)展 。為客人高效率的提供食物，要按照標(biāo)準(zhǔn)食譜制作并且要符合食品衛(wèi)生標(biāo)準(zhǔn)。 參與提高食品質(zhì)量和控制食品出品分量大小，提高產(chǎn)品的菜色和味道，保證廚房運作的順利進行。 保證工作區(qū)域和存儲區(qū)域的衛(wèi)生、干凈整潔，保證安全和正確的使用設(shè)備、工具和機器。保持儀容儀表和個人衛(wèi)生。 堅持酒店安全制度、緊急情況處理規(guī)定和程序。熟悉對財產(chǎn)安全、緊急救護和火警等處理程序。 遵守員工手冊，遵守酒店和瑞吉的規(guī)章制度 。 -

確保所有菜肴的持續(xù)準(zhǔn)備并符合菜譜標(biāo)準(zhǔn)。 Ensuresthat all dishes from that section are prepared consistently and according tostandard recipes. 協(xié)助廚師長和副廚師長確保充分落實酒店政策和程序及基本標(biāo)準(zhǔn)。 Assiststhe Sous Chef and Chef de Cuisine in ensuring that all culinary standards inthat section comply with company and Hotel Policies and Procedures and MinimumStandards. 監(jiān)督食品準(zhǔn)備和烹制的過程防止浪費。 Monitorsfood and operating costs and controls these by reducing waste. 對員工進行必要的培訓(xùn)，以便員工更好的完成工作。 Trainsthe culinary associates in that section of kitchen in the skills necessary forthem to perform their function. 在必要時或廚師長/副廚師長要求時，在廚房協(xié)助工作。 Worksin any sections of kitchen when necessary or as requested by the Sous Chef orChef de Cuisine. 確保廚房衛(wèi)生符合衛(wèi)生部門和酒店的標(biāo)準(zhǔn)。 Ensuresthe sanitation standards for kitchen are being met. 了解廚房各部門的工作，以便靈活的為員工安排工作。 Befamiliar with all sections of the kitchen to facilitate the flexible use ofassociates. 確保廚房內(nèi)各種設(shè)備的良好維護。 Ensuresthat operating and kitchen equipment is maintained to a good standard withminimum breakage.

Responsibilities Teach and guide students in both theory and practice. Develop training materials, assess students' progress, and collaborate with operational teams to improve the learning environment. Working Location The working location is at the hotel operated by Hainan Lausanne Tourism University. Qualifications A bachelor's degree or above is preferred. At least work experience at the department - manager level or higher, and experience with international brands is preferable. Be a chef specializing in traditional Chinese cuisine, having in - depth knowledge of regional dishes such as hot pot and related cooking techniques. Be proficient in using English as a working language.

The Four Seasons Hotel Dalian is looking for talent who shares a passion for excellence and who infuse enthusiasm into everything they do. 大連四季正在尋找你 - 對工作具有極大的熱情，熱愛你所從事的職業(yè)。 About Four Seasons? 關(guān)于四季酒店 We have chosen to specialize within the hospitality industry by offering only experiences of exceptional quality. Our objective is to be recognized as the company that manages the finest hotels, resorts, and residence clubs wherever we locate. We create properties of enduring value using superior design and finishes and support them with a deeply instilled ethic of personal service. Doing so allows Four Seasons to satisfy the needs and tastes of our discerning customers, and to maintain our position as the world's premier luxury hospitality company. We succeed when every decision is based on a clear understanding of and belief in what we do, and when we couple this conviction with sound financial planning. We expect to achieve a fair and reasonable profit to ensure the prosperity of the company and to offer long-term benefits to our hotel owners, our customers, and our employees. We demonstrate our beliefs most meaningfully in the way we treat each other and by the example we set for one another. In all our interactions with our guests, customers, business associates and colleagues, we seek to deal with others as we would have them deal with us. 我們對酒店服務(wù)心無旁騖，矢志不渝，并以高品質(zhì)為重。無論我們的酒店、度假酒店、及住宅俱樂部坐落在何處，目標(biāo)都是成為舉世公認(rèn)的最佳酒店管理集團，且盈利可觀。要達到這種卓越的成績，必須在各方面都超越群倫。我們所創(chuàng)建的酒店，在設(shè)計及選料方面，均屬無上之選，務(wù)求能夠滿足客人的高貴品味和嚴(yán)格要求，同時保持豪華酒店的優(yōu)質(zhì)崇高地位。 我們的成功，有賴于清楚認(rèn)定我們對每件事的信念，并與有效的財政計劃相互配合。我們預(yù)計能為酒店帶來合理的利潤，確保業(yè)績蒸蒸日上，并為股東、客人及員工謀求長遠(yuǎn)的利益。 我們將四季酒店的信念，通過彼此互敬互重及互相建立榜樣，切實地具體表現(xiàn)出來。我們所堅持的價值觀或原則，正是我們?nèi)绾紊拼腿?、商業(yè)伙伴及同事。 About Four Seasons Dalian? 關(guān)于大連四季酒店 The Four Seasons Hotel Dalian boasts a prime location, situated at the heart of Renmin Road and the core of the Donggang Business District. It’s this history that inspired the NBBJ Shanghai-designed building’s interiors by acclaimed international firm Hirsch Bedner Associates of Singapore. The design concept for Four Seasons Hotel Dalian draws inspiration from the rich historical of the city, particularly its deep-rooted connection with trains and the romantic allure associated with Dalian. Artfully designed rooms that offer a brand of comfort and cutting-edge technology, capturing both the city’s magnificent skyline and the stunning ocean vistas. The interiors of the hotel’s signature restaurants were conceived by Tokyo-based Strickland, which drew inspiration directly from the city’s history and culture to create authentic and unforgettable experience. A distinguished collection of six restaurants and bars, including Cantonese delicacies, Western fare, Japanese cuisine, specialty bars, lounges, and a deli shop. With top-notch chefs and exceptional ingredients, we create an unparalleled fine dining experience that lingers in memory. 大連四季酒店地理位置優(yōu)越，坐落于人民路東港商務(wù)區(qū)中心地帶，眺望海景和港口景色，是東港商務(wù)區(qū)核心所在。 NBBJ操刀設(shè)計的大樓內(nèi)，新加坡著名的Hirsch Bedner Associates公司由城市悠久歷史中汲取靈感進行室內(nèi)設(shè)計，尤其是與火車密不可分的深厚淵源以及這座城市本身的浪漫情懷。 每間客房都是巧思設(shè)計之作，融合了舒適與前沿技術(shù)，不僅捕捉了城市壯觀的天際線，更有絢爛的海景盡收眼底。 酒店特色餐廳的內(nèi)部設(shè)計由東京知名工作室Strickland操刀，其靈感直接來源于當(dāng)?shù)貧v史文化，旨在打造真實而難忘的體驗。 六個餐廳和酒吧構(gòu)成了獨特的美食合集，包括粵式菜肴、西餐、日本料理、威士忌、大堂吧和甜品坊。憑借頂級大廚和卓越食材，為賓客打造一種無與倫比的高級餐飲體驗，讓人回味無窮。 Key Responsibilities? 主要工作職責(zé) 1.Work closely with other employees in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests. 2.Ensures the sanitation standards for kitchen are being met. 3.Assists in the training of the employees ensuring that they have the necessary skills to perform their duties. 4.Provides a courteous and professional service at all times. 1. 與其他同事積極靈活的合作，以酒店的總體業(yè)績和客人的滿意為重點。 2. 確保廚房的衛(wèi)生標(biāo)準(zhǔn)達到。 3. 幫助培訓(xùn)員工，以確保他們擁有可以執(zhí)行自己責(zé)任所必須的技能。 4. 隨時保證禮貌和專業(yè)的服務(wù)。 Preferred Skill and Qualification? 任職要求 1. College education, cooking school or culinary institute education or equivalent experience. 2. At least two years previous experience in culinary or related work experience. 3. Ability to operate, maintain and properly clean work environment. 4. Proficient knife skills and ability to multi-task. 1. 食品烹飪相關(guān)大專學(xué)歷或相關(guān)工作經(jīng)歷。 2. 2年及以上相同職位工作經(jīng)驗。 3. 能夠運營、維持及保持工作環(huán)境的清潔。 4. 專業(yè)的粵菜烹飪技術(shù)，能夠同時進行多項任務(wù)。 Learn more about what it is like to work at Four Seasons – Visit us: 想要了解更多，請登錄以下網(wǎng)站并關(guān)注我們： 四季酒店官網(wǎng)職業(yè)機會：http://jobs.fourseasons.com/

- 精通西廚熱菜/冷菜領(lǐng)域 - 具有溝通協(xié)調(diào)及管理能力 - 帶領(lǐng)團隊執(zhí)行FSQM食品衛(wèi)生日常管理行為 - 部門員工的培訓(xùn)及發(fā)展 - 要求：至少2年以上國際品牌五星級酒店同等崗位工作經(jīng)驗

Delight Guest和悅賓客 1.Practice the service culture SHINE with Service Essence Training 對客服務(wù)中踐行《服務(wù)精髓》中SHINE的服務(wù)文化要求 2.Solve the guest complaints with service culture E-Leap within Service Recovery Training 當(dāng)客人向我們表達不滿情緒時及時擔(dān)負(fù)責(zé)任，并踐行《服務(wù)補救》中的E-LEAP服務(wù)文化原則 3.Personal grooming, hygiene and courtesy are in line with hotel and brand standards 個人儀容儀表、衛(wèi)生及禮貌禮節(jié)符合酒店和品牌標(biāo)準(zhǔn) 4.Strictly adhere to service processes and brand standards, and convey the essence of the brand to our guests to improve guest experience and brand perception 嚴(yán)格遵守服務(wù)流程和品牌標(biāo)準(zhǔn)，向我們的客人傳遞品牌精髓的信息以提高客人體驗感和品牌感知度 5.Provide good service, knowledge of facilities etc 擁有良好服務(wù)意識及廚房設(shè)備基本知識等 6.Contributes and works as a team, Maintains a professional and friendly attitude 具有奉獻精神及團隊合作精神，保持專業(yè)級友好的態(tài)度 7.Ensures a clean, professional appearance according to hotel grooming standards 根據(jù)酒店儀容儀表標(biāo)準(zhǔn)，保持干凈專業(yè)的儀容儀表 8.Familiars with the use of equipment in kitchen, practices the hygiene and sanitation procedures. 熟悉廚房設(shè)備的用法，實行衛(wèi)生安全規(guī)程 9.Ensures proper use and cleaning of equipment, practices economy, maintains strict control on food wastage 確保清潔用具的正當(dāng)使用，嚴(yán)格控制食品浪費 10. Ensure all staff have training, good skill and briefed on the hotel rules and regulations 確保所有員工得到培訓(xùn)，擁有好的技能并向員工傳達酒店的規(guī)章制度 11.To greet with a smile at all times to colleagues or guests anywhere in the hotel (front or back of the house) 以微笑問候同事及客人 12.To take pride in personal appearance for personal hygiene and uniform 保持個人衛(wèi)生干凈整潔 13.To co-ordinate, in detail on the Restaurant / Banquet / food production, and all specific duties to employees under his supervision 給員工說明餐廳，宴會，食品出品及其他職責(zé) 14.To check all set-ups for restaurant and banquet functions. Responsible for the correct timing during service and to ensure that food served is always of the highest standards 檢查所有餐廳及宴會活動的準(zhǔn)備項目，負(fù)責(zé)把握出品時間以保證優(yōu)質(zhì)地食品服務(wù) 15.To constantly check the quality of food prepared with regard to taste and temperature 根據(jù)味道及溫度不斷檢查食品的質(zhì)量 16.To insist on a uniform visual appearance of all dishes prepared. Presentation and garnish must be prepared according to standards 菜品出品要視覺上統(tǒng)一，根據(jù)標(biāo)準(zhǔn)菜品裝飾是必備的 17.To monitor and fully implement the portion control established with the recipe cards and the butcher test. To minimise waste and spoilage 為了減少浪費，根據(jù)料單控制菜品分量 18.To check stores and refrigerators and be responsible for the proper storing and recycling of leftovers 檢查倉庫及凍庫，負(fù)責(zé)庫存的補充及合理的回收利用 19.Ensures smooth and effective communication among the kitchens and with other departments 保證廚房與其他部門的順利有效的溝通 20.To constantly be alert on freshness, presentations and temperature of food served 出菜時，注意食品的新鮮度，溫度及出品樣式 21.Ensures food portioning, serving, requisitions / receiving from stores are properly controlled 保證食品的分量，很好的控制食品的出入庫 22.Liaise and work closely with the Chief Steward for pre-planning and execution of delivery and cleanliness of equipment 工作上保持與管事部經(jīng)理緊密聯(lián)系以獲得清潔用具 23.To check all machinery, ensure proper maintenance and usage of the equipment, and follow up with engineering on work order forms. 檢查所有機器，以保證正常運作及使用，并根據(jù)工程部正在維修的項目 24.Misuse of equipment should be reported and disciplinary action should be taken 不可濫用設(shè)備，一經(jīng)發(fā)現(xiàn)立即匯報并受到相應(yīng)處分 25.Ensures that staff follow the hygiene and sanitation procedures when handling food / equipment / utensils 確保所有員工遵守衛(wèi)生安全程序 26.To ensure that working areas, working tables, working utensils such as carving boards, slicer, mixers, blenders, cutters, woks, pots, pans etc. are cleaned and sanitised as per SFSMS policy 確保工作區(qū)域，工作臺，工作用具如刻板，片刀，攪拌機，刀具，鍋，鏟等消毒干凈 27.To ensure that the refrigerators and deep freezers, ceiling, walls, floors and shelving etc. are clean at all times 保證凍庫，天花板，墻體，地板及架子等干凈 28.To check drawers, under-counter refrigerators and reach-in refrigerators to ensure that they are clean, and the contents are always fresh and dated 檢查抽屜，柜式冰箱及步入凍庫，以保證干凈以及食品的新鮮度 29.To work closely with the Chief Steward and monitors that exhaust hoods, stoves, ovens, salamanders, deep freezers, steamers, filters, boiling pans, bain marie, hot and cold cabinets etc. are spotless and cleaned on a daily basis 與管事部保持緊密聯(lián)系，以確保排煙機，爐灶，烤箱，凍庫，蒸爐，等設(shè)備保持干凈 30.To ensure that all kitchen adhere to the hotel grooming standards 保證廚房所有員工擁有酒店標(biāo)準(zhǔn)的儀容儀表 31.To report to the Executive / Head Chef on all staff and operation matters 向上級匯報運作出現(xiàn)的問題 32.To monitor staff schedules and ensure punctuality at work 監(jiān)督員工以保證員工準(zhǔn)時上下班 33.To conduct training classes for staff to develop their skills / new menu items 為員工開展培訓(xùn)課程以增加技能及熟悉新菜單 34.To guide the employee orientation for new hires 培訓(xùn)新員工 35.To ensure that staff are aware of hotel rules and regulations 保證所有員工熟悉酒店規(guī)章制度 36.To ensure that staff are trained on fire and safety and emergency procedures 保證所有員工接受消防培訓(xùn)及急救操作程序培訓(xùn) 37.To provide the necessary assistance / support to staff and Executive / Head Chef to achieve their goals 給予員工及上級幫助以使他們達標(biāo) 任職要求Good health 身體健康 Good communication 良好的溝通技能 Pleasant looking 五官端正 Fluent in both verbal & written English & Mandarin 出色的普通話及英語的口語和寫作能力 8years Kitchen experience. Knowledge in food material’s English, can understand the menu and write the menu. 有八年的廚房工作經(jīng)驗. 了解食品原材料的英文, 能看懂菜單和寫菜單。 2 year of experience in the same position of similar field 2年的相關(guān)工作經(jīng)驗 Positive attitude/role model Initiative 態(tài)度端正/有以身作則的意識

廚師工作職責(zé)： 1、在廚房運作方面支持副廚師長或廚房主管工作，保證提供高效率的服務(wù)。 2、 計劃和準(zhǔn)備執(zhí)行高質(zhì)量的食品和擺臺在指定的區(qū)域和餐廳。 3、根據(jù)標(biāo)準(zhǔn)食譜卡、為客人及團隊成員準(zhǔn)備和制作食品。 4、 嚴(yán)格按照菜譜、標(biāo)準(zhǔn)和擺盤標(biāo)準(zhǔn)。 5、在酒店運營之中保持HACCP各方面要求。 Job Description： 1、Prepare food for guests and team members efficiently, economically, and hygienically as per standard recipes and procedures. 2、Support the Sous Chef or the Chef de Partie in ensuring smooth operation of the kitchen and prompt service at all times. 3、Plan, prepare and implement high quality food and beverage products and set-ups in the restaurant. 4、Work seamlessly with recipes, standards and plating guides. 5、Maintain all HACCP aspects within the hotel’s operation.

1.Provides direction to the Kitchen helpers, including Commis, Cooks, Kitchen Attendants and Stewards 向廚房幫工提供指導(dǎo)方向，包括廚師，廚房服務(wù)員和管事部人員 2.Prepares, cooks, serves and stores all the dishes 準(zhǔn)備，制作，服務(wù)和存儲所有的菜 3.Establishes and maintains effective employee working relationships 建立和維護有效的員工的工作關(guān)系 4. Prepares in advance food, beverage, material and equipment needed for the service 準(zhǔn)備提前食品，飲料，材料和服務(wù)所需的設(shè)備 5. Cleans and re-sets his/her working area 清理和重新設(shè)置其工作區(qū) 6. Works with Supervisor in manpower planning and management needs 與其上級一起完成人力規(guī)劃和管理需求工作

【崗位職責(zé)】 1.廚師長安排下，負(fù)責(zé)各種飯菜的加工制作，保證食品質(zhì)量。 2.嚴(yán)格遵守作息時間，不擅離職守，不脫崗，不竄崗，保證食堂按時開餐。 3.嚴(yán)格執(zhí)行《食品衛(wèi)生法》，作好食堂衛(wèi)生，保證無過期變質(zhì)食品。 4.廚師上崗必須工服穿戴整齊，廚房內(nèi)不得吸煙，未經(jīng)許可不得以任何動用食堂物品。 5.負(fù)責(zé)每餐劃卡統(tǒng)計，無就餐卡人員不得予以就餐。 6.服從廚師長調(diào)動，維護好廚房器具，作好餐前餐后各項工作。 【崗位要求】 1.具備相應(yīng)的從業(yè)經(jīng)驗2年及以上。 2.身體健康，作風(fēng)正派。 3.溝通協(xié)調(diào)能力強，服從安排。

【崗位職責(zé)】 1、負(fù)責(zé)東南亞風(fēng)味菜品的研發(fā)、制作及出品質(zhì)量把控，確保菜品風(fēng)味正宗且符合酒店標(biāo)準(zhǔn)； 2、協(xié)助行政總廚管理廚房日常運營，包括食材采購、成本控制、庫存管理及設(shè)備維護； 3、監(jiān)督并指導(dǎo)廚房團隊完成備餐、烹飪及擺盤工作，提升團隊整體技能與效率； 4、嚴(yán)格執(zhí)行食品安全與衛(wèi)生標(biāo)準(zhǔn)，確保廚房環(huán)境及操作流程符合相關(guān)法規(guī)要求； 5、根據(jù)季節(jié)或活動需求，參與菜單設(shè)計與更新，提供創(chuàng)意性東南亞風(fēng)味菜品方案； 6、協(xié)調(diào)與其他部門的工作對接，確保餐飲服務(wù)流程順暢。 【崗位要求】 1、精通東南亞菜系（如泰國、越南、馬來西亞等）的烹飪技法及調(diào)味特點，具備扎實的實操能力； 2、熟悉廚房管理流程，包括成本核算、食材驗收及團隊分工協(xié)作； 3、具備較強的菜品創(chuàng)新能力，能結(jié)合本地食材或顧客需求調(diào)整風(fēng)味； 4、工作細(xì)致嚴(yán)謹(jǐn)，責(zé)任心強，能適應(yīng)高強度工作環(huán)境及彈性排班； 5、良好的溝通與領(lǐng)導(dǎo)能力，能有效培訓(xùn)及管理廚房團隊； 6、有國際品牌酒店同崗位工作經(jīng)驗的優(yōu)先考慮。

崗位職責(zé)： 1.處理顧客的評價和投訴， 迅速改正以確保顧客滿意。 2.負(fù)責(zé)維持廚房的食品成本、工作所需的材料和廚房器具。 3.協(xié)助準(zhǔn)備及控制每天和每周的市場供貨清單。 4.確保采購的食品質(zhì)量， 在收貨時監(jiān)督質(zhì)量， 確保采購的物品一致。 5.不允許接待任何未經(jīng)通知的食品或材料供應(yīng)商。 6.堅持節(jié)約能源消耗。 崗位要求： 1.有烹飪領(lǐng)域的文憑\證書者優(yōu)先。 2.要求具有烹飪領(lǐng)域的經(jīng)驗。 3.出色的人際交往和問題處理能力。 4.能夠在節(jié)奏快、壓力大的環(huán)境下出色地完成工作。

1、全面負(fù)責(zé)廚房生產(chǎn)組織指揮； 2、負(fù)責(zé)確定廚房菜肴名稱，主料、配料、調(diào)料份量、烹飪方法、成本及銷售價格； 3、根據(jù)廚師的業(yè)務(wù)能力和技術(shù)特點，決定各崗位的人員安排和調(diào)動工作； 4、熟悉和掌握一切貨源情況，監(jiān)督貨源的請購計劃，以及各種貨物的保管情況，防止原料變質(zhì)； 5、抓好食品質(zhì)量，經(jīng)常檢查規(guī)格，保質(zhì)保量、按時完成工作任務(wù)；控制食品成本，合理使用各種原材料，減少浪費，做到物盡其用； 6、發(fā)動廚師挖掘傳統(tǒng)菜，研究新品種，按季節(jié)，據(jù)市場貨源情況，適當(dāng)更換零點，宴會菜單； 7、根據(jù)各班級的特點編制工作時間表，檢查員工的出勤情況； 8、負(fù)責(zé)定期組織廚師上技術(shù)課，組織對廚師進行業(yè)務(wù)培訓(xùn)考核； 9、負(fù)責(zé)擬定食品原料及餐具等和品的采購計劃并上報經(jīng)理審批； 10、執(zhí)行食品衛(wèi)生法，防止食物中毒事故發(fā)生，負(fù)責(zé)處理客人對菜肴投訴，把好出品質(zhì)量關(guān)，確保菜肴數(shù)量及色味形，符合規(guī)格標(biāo)準(zhǔn)； 11、定期總結(jié)菜點的經(jīng)營情況，并提出新的要求和措施，確保服務(wù)質(zhì)量的不斷提高，滿足客人的一切要求； 12、檢查督導(dǎo)廚房的所有設(shè)備、物質(zhì)、工具正確使用和科學(xué)管理。負(fù)責(zé)監(jiān)督炊具設(shè)備的安全使用，并保持清潔

1. 有西廚廚房工作經(jīng)驗； 2. 向廚師長副廚師長匯報工作； 3. 按照規(guī)定的標(biāo)準(zhǔn)履行職責(zé)； 4. 保持工作區(qū)域的清潔和整潔； 5. 執(zhí)行由廚師長指定的工作； 6. 完全按照食譜和配方來做； 7. 積極參與度假村或部門發(fā)起的有關(guān)廚房廚具維護和節(jié)能的培訓(xùn)和活動； 8. 遵守酒店規(guī)定的個人衛(wèi)生和儀容儀表標(biāo)準(zhǔn)，嚴(yán)格遵守酒店員工手冊中的規(guī)章制度。

崗位職責(zé) 1.各類菜品的烹調(diào)制作，根據(jù)衛(wèi)生標(biāo)準(zhǔn)嚴(yán)格操作安全生產(chǎn)，保證食品的質(zhì)量。 2.嚴(yán)格遵守每個工作流程,妥善保管各種原材料，合理用料，降低消耗成本。 3.負(fù)責(zé)對專用工具、砧板、容器等消毒工作，同時也要保持冰柜等清潔衛(wèi)生。 4.檢查每日餐后的原料消耗，及時申購、補充。 5.配合食品檢驗部抽查菜品及留樣品種并進行化驗，確保賓客食品的絕對安全。 6.準(zhǔn)備、提供、保存冷凍食品，同時知道廚房下屬的工作。 崗位要求 1.為人正直，有責(zé)任心。 2.身體健康，能吃苦耐勞。

The Four Seasons Hotel Dalian is looking for talent who shares a passion for excellence and who infuse enthusiasm into everything they do. 大連四季正在尋找你 - 對工作具有極大的熱情，熱愛你所從事的職業(yè)。 About Four Seasons? 關(guān)于四季酒店 We have chosen to specialize within the hospitality industry by offering only experiences of exceptional quality. Our objective is to be recognized as the company that manages the finest hotels, resorts, and residence clubs wherever we locate. We create properties of enduring value using superior design and finishes and support them with a deeply instilled ethic of personal service. Doing so allows Four Seasons to satisfy the needs and tastes of our discerning customers, and to maintain our position as the world's premier luxury hospitality company. We succeed when every decision is based on a clear understanding of and belief in what we do, and when we couple this conviction with sound financial planning. We expect to achieve a fair and reasonable profit to ensure the prosperity of the company and to offer long-term benefits to our hotel owners, our customers, and our employees. We demonstrate our beliefs most meaningfully in the way we treat each other and by the example we set for one another. In all our interactions with our guests, customers, business associates and colleagues, we seek to deal with others as we would have them deal with us. 我們對酒店服務(wù)心無旁騖，矢志不渝，并以高品質(zhì)為重。無論我們的酒店、度假酒店、及住宅俱樂部坐落在何處，目標(biāo)都是成為舉世公認(rèn)的最佳酒店管理集團，且盈利可觀。要達到這種卓越的成績，必須在各方面都超越群倫。我們所創(chuàng)建的酒店，在設(shè)計及選料方面，均屬無上之選，務(wù)求能夠滿足客人的高貴品味和嚴(yán)格要求，同時保持豪華酒店的優(yōu)質(zhì)崇高地位。 我們的成功，有賴于清楚認(rèn)定我們對每件事的信念，并與有效的財政計劃相互配合。我們預(yù)計能為酒店帶來合理的利潤，確保業(yè)績蒸蒸日上，并為股東、客人及員工謀求長遠(yuǎn)的利益。 我們將四季酒店的信念，通過彼此互敬互重及互相建立榜樣，切實地具體表現(xiàn)出來。我們所堅持的價值觀或原則，正是我們?nèi)绾紊拼腿?、商業(yè)伙伴及同事。 About Four Seasons Dalian? 關(guān)于大連四季酒店 The Four Seasons Hotel Dalian boasts a prime location, situated at the heart of Renmin Road and the core of the Donggang Business District. It’s this history that inspired the NBBJ Shanghai-designed building’s interiors by acclaimed international firm Hirsch Bedner Associates of Singapore. The design concept for Four Seasons Hotel Dalian draws inspiration from the rich historical of the city, particularly its deep-rooted connection with trains and the romantic allure associated with Dalian. Artfully designed rooms that offer a brand of comfort and cutting-edge technology, capturing both the city’s magnificent skyline and the stunning ocean vistas. The interiors of the hotel’s signature restaurants were conceived by Tokyo-based Strickland, which drew inspiration directly from the city’s history and culture to create authentic and unforgettable experience. A distinguished collection of six restaurants and bars, including Cantonese delicacies, Western fare, Japanese cuisine, specialty bars, lounges, and a deli shop. With top-notch chefs and exceptional ingredients, we create an unparalleled fine dining experience that lingers in memory. 大連四季酒店地理位置優(yōu)越，坐落于人民路東港商務(wù)區(qū)中心地帶，眺望海景和港口景色，是東港商務(wù)區(qū)核心所在。 NBBJ操刀設(shè)計的大樓內(nèi)，新加坡著名的Hirsch Bedner Associates公司由城市悠久歷史中汲取靈感進行室內(nèi)設(shè)計，尤其是與火車密不可分的深厚淵源以及這座城市本身的浪漫情懷。 每間客房都是巧思設(shè)計之作，融合了舒適與前沿技術(shù)，不僅捕捉了城市壯觀的天際線，更有絢爛的海景盡收眼底。 酒店特色餐廳的內(nèi)部設(shè)計由東京知名工作室Strickland操刀，其靈感直接來源于當(dāng)?shù)貧v史文化，旨在打造真實而難忘的體驗。 六個餐廳和酒吧構(gòu)成了獨特的美食合集，包括粵式菜肴、西餐、日本料理、威士忌、大堂吧和甜品坊。憑借頂級大廚和卓越食材，為賓客打造一種無與倫比的高級餐飲體驗，讓人回味無窮。 Key Responsibilities? 主要工作職責(zé) 1. Work closely with other employees in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests. 2. Provides a courteous and professional service at all times. 3. Facilitate the process of producing food from scratch to final produce which comply to strict hygiene standard and according to recipe. 4. Help in keeping par stocks and to ensure sufficient supplies at all times. 1. 與其他同事積極靈活地合作，以酒店的總體業(yè)績和客人的滿意為重點。 2. 服務(wù)中保持禮貌專業(yè)。 3. 按照食譜優(yōu)化生產(chǎn)流程并嚴(yán)格遵守相關(guān)衛(wèi)生標(biāo)準(zhǔn)。 4. 幫助保持標(biāo)準(zhǔn)庫存并確保庫存充足。 Preferred Skill and Qualification? 任職要求 1. University Degree, cooking school or culinary institute education or equivalent experience. 2. At least 1-3 years' related working experience.? 1.食品烹飪相關(guān)大專學(xué)歷或相關(guān)工作經(jīng)歷。 2. 至少1-3年相關(guān)廚師工作經(jīng)驗。 Learn more about what it is like to work at Four Seasons – Visit us: 想要了解更多，請登錄以下網(wǎng)站并關(guān)注我們： 四季酒店官網(wǎng)職業(yè)機會：http://jobs.fourseasons.com/

監(jiān)督咖啡廳廚房房生產(chǎn)運營，確保執(zhí)行所有關(guān)于餐飲的政策，標(biāo)準(zhǔn)及程序。 1.監(jiān)督咖啡廳廚房房生產(chǎn)運營，確保執(zhí)行所有關(guān)于餐飲的政策，標(biāo)準(zhǔn)及程序。 2.注重食品的質(zhì)量，呈現(xiàn)方式及風(fēng)味，做好備菜及履行正確的貯藏標(biāo)準(zhǔn)，維持采購，收貨及食品貯藏標(biāo)準(zhǔn)。 3.準(zhǔn)確計算食品的理論成本；了解并執(zhí)行萬豪43項衛(wèi)生及安全標(biāo)準(zhǔn)； 遵循食品的適當(dāng)處理及正確的保存溫度。 4.按照菜譜參與員工的培訓(xùn)，包括配料，備菜及獨特的口味。培訓(xùn)所有員工，并在工作安全分析上簽字。培訓(xùn)員工安全程序，監(jiān)督其遵循預(yù)防損失政策的能力，以防止以外的發(fā)生，控制成本。執(zhí)行并遵循每日部門15分鐘培訓(xùn)計劃。 5.對客人的疑問24小時內(nèi)做出回應(yīng)，以確定認(rèn)為適當(dāng)?shù)姆绞健４_保酒店為客人提供“簡單但是廚師精心制作的食物”。保持餐飲的概念及使命，關(guān)于備菜和呈送。 崗位要求：全面的食品加工及衛(wèi)生標(biāo)準(zhǔn)知識；強大的組織技巧及有效的影響力；強大的處理員工關(guān)系沖突管理技巧，有效的決策力；廚房教育背景優(yōu)先。

崗位職責(zé)： 1. 協(xié)助團隊，確保廚房正常運行。 2.?熟知行政總廚或主廚設(shè)計的菜單上所有菜品的配方、擺盤、特色及口味。 3. 確保食物始終保持高質(zhì)量及集團的品牌標(biāo)準(zhǔn)。 4.?時刻確保有效安全、衛(wèi)生、高效的工作程序。 任職要求： 1. 熱愛餐飲行業(yè)，對廚房有熱情，立志在高端獨立餐廳或米其林星級餐廳發(fā)展。 2. 具有良好的團隊合作精神，能夠在壓力下工作。 2. 有較強的管理能力，和溝通能力。 3. 具備在高端獨立餐廳或米其林星級餐廳擔(dān)任西廚房主管1年以上的工作經(jīng)驗。 4. 基礎(chǔ)的英語溝通交流能力。

1、擁有酒店管事部/食品安全衛(wèi)生相關(guān)工作經(jīng)驗者優(yōu)先。 2、團隊協(xié)作，良好的溝通技巧。 3、吃苦耐勞，良好的服務(wù)意識。