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燒臘主管 PRINCIPAL RESPONSIBILITIES 主要職責(zé) ? ·Execute all assigned tasks as directed and delegated from Executive Chinese Chef ?執(zhí)行其主管或廚師長所指示委派的所有任務(wù)。 ·Assists Executive Chinese Chef with kitchen operations as necessary. Carry out precise and clear direction from Executive Chinese Chef from recipes, systems, general standards and quality control in order to ensure best guest satisfaction. 協(xié)助行政中廚師長維持廚房的運營。執(zhí)行行政中廚師長精確及明確的指示，從配方、系統(tǒng)到整體標(biāo)準(zhǔn)和質(zhì)量控制，來確保最高的顧客滿意度。 ·Performs all duties of kitchen colleagues as required. 履行廚房同事的職責(zé)。 ·Follow direction of Hygiene Officer and local Hygiene Bureau as well as HACCP in order to ensure best production and high level of hygiene in order to avoiding cross infection at all times.? Recognizes superior quality products, presentations and flavor. 根據(jù)衛(wèi)生主任，衛(wèi)生局及HACCP的指示，確保高標(biāo)準(zhǔn)的清潔衛(wèi)生，以避免交叉感染。注重并確保食品的質(zhì)量、擺盤及風(fēng)味達(dá)到優(yōu)良的水準(zhǔn)。 ·Maintains food preparation handling and correct storage standards. 做好備菜及履行正確的貯藏標(biāo)準(zhǔn)。 ·Maintains purchasing, receiving and food storage standards. 堅持執(zhí)行采購，收貨及食品貯藏的標(biāo)準(zhǔn)。 ·Ensures compliance with all local and national (Health Department) regulations. 確保遵守當(dāng)?shù)卣皣遥ㄐl(wèi)生部門）的規(guī)定。 ·Supports procedures for food & beverage portion and waste controls. 協(xié)助對食品及飲料份量及浪費的控制。 ·Follows proper handling and right temperature of all food products. 遵循食品的適當(dāng)處理及正確的保存溫度的原則。 ·To implement and follow a departmental daily Briefing / Show time. 貫徹執(zhí)行每天的例會。 ·Operates and maintains all department equipment and reports malfunctions. 操作及維護所有部門的設(shè)備，并匯報設(shè)備故障。 ·Effectively investigates reports and follows-up on colleagues accidents. 有效的調(diào)查，報告及跟進(jìn)同事事故。 ·To be responsible for asset management of all outlet property and facilities. 負(fù)責(zé)所有部門的財產(chǎn)和設(shè)備的管理。 ·Periodically plan outside colleague’s activity to promote teamwork. To be able to coordinate effectively with colleagues also in other departments and be flexible on operation needs. Supporting management in driving vision and priorities. 定期舉行同事聯(lián)誼活動以促進(jìn)團隊合作。能夠與同事及其他部門協(xié)作，并能靈活滿足運營需要。通過建立形象與注意緩輕急重來加強管理。 ·Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. 復(fù)核同事的工作表現(xiàn)，以確保賓客服務(wù)，業(yè)務(wù)需要和財務(wù)目標(biāo)達(dá)到標(biāo)準(zhǔn)。 ·Enforce The LHI food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests. 執(zhí)行朗廷集團的食物制作準(zhǔn)備及呈現(xiàn)方式的指南，以確保提供給客人品質(zhì)如一的美食。 ·Responds to guest inquires or concerns within 24 hours in what is deemed the appropriate manner. 以確定認(rèn)為適當(dāng)?shù)姆绞綄腿说囊蓡?4小時內(nèi)做出回應(yīng)。 ·Maintain F&B concepts and Mission standards for preparation & presentation. 保持餐飲部關(guān)于備菜和擺盤的概念及使命。 ·Promote positive inter-departmental relations through candid communication and cooperation. Make ultimate use of time and resources through good planning as well as team goal setting. 通過坦誠的溝通合作，積極推動跨部門的合作。通過良好的計劃及團隊目標(biāo)的設(shè)定，充分利用時間及資源。 ·Follow and implement Prime times during operation hours. 貫徹和落實黃金時段的營業(yè)時間。 ·Above all. To lead by example through a “hands on” approach to motivate our colleagues to excel. 總之，通過“傳遞”的方式激勵我們的伙伴，精益求精 。 ·All details regulatory framework refer to colleague Handbook. 所有規(guī)章制度請參照員工手冊。 ·Be aware of accident prevention and help enforce safe working conditions. Zero accidents are our goal. 了解事故預(yù)防并加強工作安全，目標(biāo)是零事故。 ? REQUIREMENTS 職位要求 ? Education 教育學(xué)歷 ·High School Diploma or equivalent required 高中或相關(guān)文憑 ·Culinary Education preferred 烹飪教育畢業(yè)的優(yōu)先 ? Experience 經(jīng)驗 ·1 year working experience, preferably in hotel industry 1年以上的工作經(jīng)驗 ，有酒店工作經(jīng)驗的優(yōu)先 ? Job Skill / Knowledge 工作技能 / 知識 ·Food and Beverage culinary experience 具有餐飲經(jīng)驗 ·Sound knowledge of food handling and sanitation standards 具有食品加工及衛(wèi)生標(biāo)準(zhǔn)知識 ·Strong colleague’s relation skills and conflict management skills, and also effective decision making skills 良好的處理同事關(guān)系沖突管理技巧，有效的決策力 ·Knowledge of movement regulations and safety standards 具有運轉(zhuǎn)規(guī)章及安全標(biāo)準(zhǔn)的知識 ? Computer Knowledge 電腦知識 ·Knowledge of MS office software 會使用常用的微軟辦公軟件

崗位職責(zé): 1.負(fù)責(zé)宴會炒鍋工作，包括食材的準(zhǔn)備和炒菜的操作。 2.根據(jù)菜品要求，進(jìn)行高溫烹飪，確保菜品的色澤和口感。 3.及時清理廚房灶臺，保持工作環(huán)境的衛(wèi)生和整潔。 4.確保宴會廚房的供應(yīng)標(biāo)準(zhǔn)庫存的實施和維護，并監(jiān)督庫存盤點和控制。 5.按照行政總廚及宴會廚師長的要求，完成其他相關(guān)工作。 任職要求： 1.有星級酒店炒鍋經(jīng)驗優(yōu)先，具備良好的烹飪技巧和對食材的熟悉度。 2.能夠承受高溫工作環(huán)境，有較強的耐力。 3.具備團隊合作精神，能夠與其他廚師協(xié)作完成工作。

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(dá)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(jìn)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. College and above education, cooking school or culinary institute education or equivalent experience. 2. At least 3 years' related working experience. 1.食品烹飪相關(guān)大專及以上學(xué)歷或相關(guān)工作經(jīng)歷。 2. 至少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/

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(dá)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(jìn)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/

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(dá)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(jìn)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.To prepare and present on a timely basis all foods for breakfast/lunch/dinner service to established standard. 2. To respect and accommodate server’s requests regarding guest’s personally, preference and request. 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. 及時為早餐/中餐/晚餐準(zhǔn)備和擺放所有食物，以達(dá)到標(biāo)準(zhǔn)。 2. 針對客人個人喜好事宜時，請尊重并滿足服務(wù)員的要求。 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 year 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/

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(dá)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(jìn)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. College education, cooking school or culinary institute education or equivalent experience. 2. At least 2-3 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2-3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/

工作職責(zé)： 1.協(xié)助廚師長管理日?？记冢咳詹似烦銎罚_保賓客服務(wù)質(zhì)量標(biāo)準(zhǔn)。 2.按照部門的規(guī)范和程序提供高標(biāo)準(zhǔn)的餐飲服務(wù)。 3.隨時與廚師長溝通客人反饋，解決客人意見和其他相關(guān)信息。 4.開餐前檢查廚房設(shè)施設(shè)備，員工的儀容儀表和出勤情況。 5.協(xié)助廚師長合理安排員工的排班表及假期。根據(jù)需要合理調(diào)動人力，安排員工工作。 6.協(xié)助廚師長定期檢查補充控制成本，防止浪費，減少損耗。 崗位要求： 1.能吃苦耐勞，肯于學(xué)習(xí)，服從領(lǐng)導(dǎo)安排。 2.對西餐有專業(yè)的知識及職業(yè)熱情。 3.有酒店同崗位管理經(jīng)驗優(yōu)先，有較好的服務(wù)精神和溝通技巧 4.具有開朗的性格，較強的管理能力、及良好的人際關(guān)系。

崗位職責(zé)： 1. 廚房運營管理 - 全面負(fù)責(zé)西餐廳廚房的日常運營，包括菜品研發(fā)、成本控制、人員調(diào)配及食品安全管理。 - 制定標(biāo)準(zhǔn)化操作流程（SOP），確保出品質(zhì)、效率及穩(wěn)定性。 - 監(jiān)督食材采購、庫存管理及供應(yīng)商合作，保證原料新鮮且符合成本預(yù)算。 2. 菜單設(shè)計與創(chuàng)新 - 根據(jù)餐廳定位設(shè)計季節(jié)性菜單，定期更新菜品。 - 結(jié)合市場趨勢和客戶反饋，研發(fā)創(chuàng)新菜式，保持競爭力。 - 確保菜品擺盤、口味及呈現(xiàn)方式符合餐廳品牌標(biāo)準(zhǔn)。 3. 團隊管理 - 領(lǐng)導(dǎo)并培訓(xùn)廚師團隊，制定排班及績效考核。 - 營造高效協(xié)作的廚房文化，提升團隊專業(yè)技能和服務(wù)意識。 4. 成本與質(zhì)量控制 - 監(jiān)控廚房成本（食材、人力、能耗），優(yōu)化資源使用，達(dá)成利潤目標(biāo)。 - 嚴(yán)格執(zhí)行食品安全及衛(wèi)生標(biāo)準(zhǔn)（如HACCP），確保符合當(dāng)?shù)胤ㄒ?guī)。 5. 客戶與品牌維護 - 參與重要客戶接待，處理菜品相關(guān)客訴。 - 配合市場部進(jìn)行品牌推廣（如美食節(jié)、媒體合作等）。 任職要求： - 經(jīng)驗： - 5年以上西廚房工作經(jīng)驗，3年以上行政主廚或廚師長經(jīng)驗，有高端西餐廳/五星級酒店背景優(yōu)先。 - 熟悉法餐、意餐等主流西餐菜系，具備融合菜開發(fā)能力，炭烤類菜品。 - 技能： - 精通西餐烹飪技術(shù)、食材特性及醬汁調(diào)配。 - 熟練使用廚房管理系統(tǒng)（如KMS）及成本控制工具。 - 英語溝通能力佳（涉外餐廳需具備菜單翻譯能力）。 - 素質(zhì)： - 極強的領(lǐng)導(dǎo)力、抗壓能力及創(chuàng)新能力。 - 注重細(xì)節(jié)，對菜品品質(zhì)有極致追求。

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(dá)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(jìn)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(dá)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(jìn)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/

*該崗位為高端粵菜餐廳-頤亭中餐廳中餐行政總廚崗位！ 崗位職責(zé)： 1.The operational success that are needed for an optimal work environment to ensure the proper knowledge of those recipes and ingredients are being delivered to the whole team as it pertains to products, training and understanding of the kitchen; 運營成功所需的最佳工作環(huán)境，確保傳達(dá)給整個團隊，對這些配方和食材的正確認(rèn)知，它與廚房的產(chǎn)品、培訓(xùn)和了解有關(guān)； 2. Be in charge of R&D and put forward new varieties and promotion plan to the management for approval; 主管整個部門的菜品研發(fā)，向管理層提出及申請新品種及推廣方案的批準(zhǔn)； 3.?Formulate the cost and control gross profit margin; 擬定成本及控制毛利率； 4.?Communicate and order the food and products required to complete all tasks; 溝通和訂購?fù)瓿扇蝿?wù)所需的食品和產(chǎn)品； 5. Manage costs and inventory to follow budget and minimize waste; 管理成本和庫存，以遵守預(yù)算并最大程度地減少浪費； 6.?Responsible?for?taking?notes and documenting?all important specifications of the outlet?as dictated by the standard operating procedures, so that consistency can be enforced; 負(fù)責(zé)記錄標(biāo)準(zhǔn)操作程序所規(guī)定的餐廳的所有重要規(guī)范，以確保一致性； 7.?Provide leadership training and hands-on management of the team members. Responsible?for?hiring, training?a team to achieve the goals of the department within the?monthly labor budget。 為團隊成員提供領(lǐng)導(dǎo)力培訓(xùn)和實踐管理，負(fù)責(zé)招募、培訓(xùn)團隊，在每月的人工預(yù)算內(nèi)實現(xiàn)部門目標(biāo)。 崗位要求： 1.??Minimum of 3 years’?management experience in similar position, 5 years of Chinese fine dining restaurants in international luxury hotels,?Michelin standard or Asia’s 50 Best Award; 同等職位3年或以上的管理經(jīng)驗，至少5年在國際奢華酒店、米其林標(biāo)準(zhǔn)或亞洲50佳獎項的Fine Dining中餐廳經(jīng)驗； 2.?Proficiency in using purchasing system and regular office software; 熟練使用采購系統(tǒng)和日常辦公軟件； 3. Good teamwork spirit and sense of innovation; 有良好的團隊合作精神和創(chuàng)新意識； 4. Leadership, management and training skills with costing, ordering knowledge; 具備領(lǐng)導(dǎo)才能及管理、培訓(xùn)技巧，成本控制和訂貨能力； 5.?Can work under pressure and long hours, cope with quick turnover of business; 能適應(yīng)高壓力和長時間的工作環(huán)境，善于處理快節(jié)奏的運營和翻臺；

崗位職責(zé)： 1.準(zhǔn)備所有的配料并制作各種面包、面包卷、西點等食品； 2.確保有足量的面包供應(yīng)； 3.負(fù)責(zé)操作間的日常衛(wèi)生、工具清潔及收藏； 4.負(fù)責(zé)工作結(jié)束后的原料收藏、工具清潔、環(huán)境衛(wèi)生的清潔、能源的關(guān)閉； 5.接受上級的其他任務(wù)。 崗位要求： 1.熟悉面包西餅等的制作工藝及技能； 2.熟悉西餐的相關(guān)知識及禮儀； 3.有星級酒店或西餐廳從事面包西餅制作工作經(jīng)驗優(yōu)先。

基本職責(zé)（西餐） 負(fù)責(zé)整體計劃， 控制，協(xié)調(diào)，參與廚房技能監(jiān)督。 一、職責(zé)和任務(wù) 1. 計劃控制整個廚房食品制作及成本人員的安排 2. 安排指定各個廚房的菜單及檢查訂購食品 3. 對食品定量及質(zhì)量估計，驗收食品 4. 復(fù)查菜單，分析決定配方，人員控制和餐飲總監(jiān)及成本控制員決定菜肴的售價。 5. 制定市場單及食品質(zhì)量和數(shù)量。計劃多余的食品再循環(huán)利用。 6.與采購經(jīng)理合作，利用本地原料替換進(jìn)口原料 7.確保所有食品的準(zhǔn)備服務(wù)是根據(jù)酒店的標(biāo)準(zhǔn)業(yè)務(wù) 8.控制成本至最小的破損，保持足夠的食物及剩余財產(chǎn)的控制 9.檢查所有廚房設(shè)備確保他們運作正常， 哪些設(shè)備需要修理，多余的部分歸還 10. 制定部門主廚的工作時間表 11. 制定廚房工作時間表，控制人員安排及工資發(fā)放 (根據(jù)生意) 12. 根據(jù)各個廚房制定招聘員工級培訓(xùn)原則 13.經(jīng)常與員工溝通和培訓(xùn)，根據(jù)酒店管理層新指示和親手示范新的配方和展示烹飪方法 14. 經(jīng)常保持匯報廚房情況與餐飲部經(jīng)理 15. 與客人及宴會廳溝通有特殊的客人及特別的菜肴時 16. 計劃整個的食品制作，預(yù)計客人數(shù)及配備食品，制定菜單及本地和外國客人的要求。 17. 巡查廚房衛(wèi)生及檢查食品的制作過程 18. 制定年度計劃交于餐飲部負(fù)責(zé)人 二、工作要求 1. 至少10年相關(guān)經(jīng)驗 2. 精通西餐成本控制 3. 具有創(chuàng)造性和服務(wù)意識 4. 有能力協(xié)調(diào)大的團體 5. 舉止大方，儀表端莊

崗位職責(zé)： 1、各類冷葷的烹調(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,妥善保管各種冷葷原材料，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、烤箱等清潔衛(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(jìn)行化驗，確保賓客食品的安全。 任職資格： 1、為人正直，有責(zé)任心； 2、有廚房冷菜相關(guān)工作經(jīng)驗3年以上；? 3、身體健康，能吃苦耐勞。

SCOPE范圍 To be efficient and diplomatic in allsituations involving any aspect of F&B where the reputation or image of thehotel is represented; 以高效和老練姿態(tài)的展現(xiàn)在任何體現(xiàn)酒店餐飲方面的聲譽和形象的場合 To assist in preparing and implementing menus andspecialty dishes for all outlets, permanent control of food technology,maintaining standards of food purchasing, preparation, quality, hygiene,sanitation and decoration. To assist in organizing and managing daily kitchenoperation, dishing costs and organizing food and stewarding storage. 協(xié)助各廚房準(zhǔn)備和執(zhí)行菜單及特色菜肴，提供食品技術(shù)監(jiān)控，維護食品采購、準(zhǔn)備、質(zhì)量、衛(wèi)生、消毒和裝飾上的標(biāo)準(zhǔn)。協(xié)助廚房日常運營，菜品成本和食品和管事部庫存的組織及管理工作 MAIN RESPONSIBILITIES主要職責(zé) Helps to direct, control and co-ordinate theactivities of all chefs and kitchen attendants, engaged in preparing andcooking food, to ensure an efficient, profitable and smooth food service at alltimes. 協(xié)助管理，控制和協(xié)調(diào)廚房內(nèi)所有廚師和員工的各項活動。從事食品的準(zhǔn)備和烹飪時，要始終保證有效，有利及流暢的食品供應(yīng) Develops attractive menus, creates standard recipecards with pictorials according to hotel’s policy. 制作具有吸引力的菜單，并根據(jù)酒店政策制作帶有圖解的標(biāo)準(zhǔn)化食譜 Inspects storerooms, refrigerators and freezersdaily to ensure no wastage. 每日對庫房，冰箱和凍庫進(jìn)行檢查，確保沒有浪費 Controls costs by minimizing spoilage, utilizingfood surpluses and portion controls. 行成本控制，將食品腐敗降至最小化，對食物的盈余加以利用以及對份數(shù)的控制 Is responsible for the quality and quantity of foodreceived from the markets and stores. 檢查直購和庫房提貨的質(zhì)量和數(shù)量 Is always looking for costs saving andenvironmental ideas. 要不斷尋求關(guān)于節(jié)省成本和環(huán)境保護的想法 Operates all outlets at an acceptable food andstaff cost. 控制所有廚房的食品和員工成本在合理范圍內(nèi) Maximizes employee productivity, in order tominimize payroll costs. 將員工生產(chǎn)力達(dá)到最大化，薪資成本最小化 Monitors all kitchen operating costs, takecorrective action, to reduce expenses. 監(jiān)控廚房內(nèi)的運營成本，在有必要時采取糾正性的方式減少開支 Makes twice monthly visits to markets, for productand price research. 每兩個月做一次市場調(diào)查，了解產(chǎn)品和價格市場行情 Ensures that all food is prepared and servedaccording to the standard set by the Kempinski hotel. 確保所有食品根據(jù)凱賓斯基飯店設(shè)定的標(biāo)準(zhǔn)進(jìn)行準(zhǔn)備和供應(yīng) Produces and checks cooking and presentation offood. 負(fù)責(zé)對烹飪的生產(chǎn)和檢查以及食品的擺盤工作 Makes sure standard recipes are used, and food ispresented according to pictorials. 要根據(jù)標(biāo)準(zhǔn)化食譜的使用，以及根據(jù)圖解擺放食品 Makes sure that all kitchen machines, fridges, equipmentand utensils are clean and in working condition at all times. Checks all areasassigned to him in regards to sanitation and hygiene, to prevent contaminationof any kind. 要確保所有廚房機器、冰箱、冰柜、設(shè)備、用具，始終保持干凈和良好的? 工作狀態(tài)。要保證所負(fù)責(zé)區(qū)域的環(huán)境衛(wèi)生，預(yù)防任何形式的感染 Ensures the kitchen complies with health and safetystandards as to prevent accidents. 要確保廚房始終處于安全的狀態(tài)，預(yù)防事故的發(fā)生 Holds Head Chefs and SousChefs’ meeting and attends all necessary meetings. 主持各廚房廚師長會議并參加所有需要出席的會議 Ensures lines of communication within the outletkitchen are effective. 確保信息流通的工作在廚房內(nèi)有效進(jìn)行 Maintains interdepartmental communication to avoidfrictions of any kind. 維護與各部門之間的溝通避免摩擦的發(fā)生 To identify market needs and trends. 掌握市場需求及動向 Monitors and analyses menus and products ofcompetitive restaurant. 關(guān)注并分析競爭餐廳的菜單和食品 Develops menus “specials” with meet the needs oftarget market and adhere to the operating concept for the restaurant. 制作迎合目標(biāo)市場的“特殊”菜單并堅持餐廳的經(jīng)營理念 Plans and implements effective sales plans and foodpromotions. 規(guī)劃并執(zhí)行有效的銷售計劃和食品推廣 Actively greets regular guests and VIPs and takesattention of their personal needs. 主動問候?？秃唾F賓并且關(guān)注他們個人需求 Plans and implements effective skills andcommunication training programmers in conjunction with the Human ResourcesDepartment and Departmental Trainers.? 計劃并執(zhí)行有效技能和溝通的培訓(xùn)項目，緊密地結(jié)合在人力資源部和部門培訓(xùn)師之間 Maximizes employee productivity and morale, whilstconsistently maintaining discipline following hotel guidelines and local legislation. 將自己和團隊的道德生產(chǎn)力最大化，始終貫徹執(zhí)行酒店的規(guī)章制度和當(dāng)?shù)氐姆煞ㄒ?guī) Motivates all staff adhere to grooming andpresentation standards. 確保所有員工達(dá)到儀容儀表的標(biāo)準(zhǔn) Reports all accidents, health and safety hazards. 及時匯報所有事故，健康及安全風(fēng)險等問題 Develops or updates the kitchen operation manual. 制作并更新廚房部運營手冊 Maintains all hotel records and forms as prescribedby local hotel management and policies. 維護酒店管理層及相關(guān)政策所制定的所有記錄和表格 Is in charge of food requisitions, orders andinter-kitchen transfers. 負(fù)責(zé)處理食品需求，點餐及廚房內(nèi)部轉(zhuǎn)帳 Instigates maintenance requests if necessary, andcheck on completion. 必要時提出維修需求，并檢查完成情況 Responsible for the Duty Roster, Staff Leave andAttendance Record. 負(fù)責(zé)排班表，員工休假及考勤記錄 In summary, it is not the intention to list all theresponsibilities pertaining to this position, but to highlight the most importantaspects 綜上所述，對于此職位的所有相關(guān)職責(zé)并沒有全部列出，但是所列明的部分為最重要的方面 Work related experience相關(guān)工作經(jīng)驗 Minimum 15 years kitchenexperience 至少15年廚房部工作經(jīng)驗 Minimum 5 years inkitchen management role, preferably with an international 5* hotel chain 最少5年廚房管理職位，最好為5星級連鎖酒店 Experience in astandalone F&B operation is beneficial 具有獨立的餐飲運營經(jīng)驗者優(yōu)先 Banqueting experience isnecessary and a la carte as well 需具有宴會和零點工作經(jīng)驗 Familiar with northern cuisine 熟悉北方菜系 CORE COMPETENCIES?主要知識與技能 具有在復(fù)雜語言環(huán)境溝通及工作的能力: Local language -excellent oral and written skills where necessary 本地語言 - 需具備良好的口語及書寫能力 English - excellent oraland written skills 英語 - 良好的口語及書寫能力 Additional language -beneficial 會其它語言者優(yōu)先考慮 Great communicationskills 良好的溝通能力 Outstanding leadershipskills 杰出的領(lǐng)導(dǎo)才能 Very good cooking skills 出色的烹飪技術(shù) Able to organize a largeculinary team and operation 管理大型廚房團隊及運營的能力 Ability to workindependently, thrive under pressure in challenging circumstances and come upwith proactive, rational solutions 獨立工作，在具有挑戰(zhàn)性的環(huán)境下抵抗壓力，及提出積極和理性解決方案的能力 Excellent written andverbal communication skills English and Chinese 中英文良好的書寫和口語溝通的能力 Ability to establish andretain effective working relationships with hotel staff and clients/vendors 與酒店員工，客戶及供應(yīng)商建立并保持有效工作關(guān)系的能力 Excellent organisationaland time management skills 優(yōu)秀的組織及時間管理技巧 Applies a professional,confidential and ethical approach at all times 任何情況下都能展示出，專業(yè)，自信及敬業(yè)的素質(zhì) Works in a safe, prudentand organised manner 以安全，謹(jǐn)慎及系統(tǒng)的方式進(jìn)行工作 Knowledgeable of foodsafety and HACCP regulations 對食品安全及HACCP方面的知識豐富 Work close together withExecutive Chef 與行政總廚工作關(guān)系緊密 Guide hygiene manager 指導(dǎo)衛(wèi)生經(jīng)理的工作 TECHNICALCOMPETENCIES 技術(shù)能力 Computer literacy adapted to the field of culinary: 具備廚房部所需的電腦技能: Ability to operatecomputer and office equipment 操作電腦及辦公室設(shè)備的能力 Proficiency in MicrosoftOffice 熟練掌握微軟辦公軟件

The Executive sous chef is responsible for assisting the Executive Chef in overseeing the assigned kitchen operation including outside catering, retail and other potential revenue generating areas. 行政副總廚的工作范圍是協(xié)助行政總廚全面運營酒店指定廚房的工作, 以及食品外賣, 零售及其他潛在應(yīng)收區(qū)域。 工作職責(zé)/職位描述: 1. 實施檢查標(biāo)準(zhǔn)料單及原料加工程序, 廚房運營, 出品份量及獨特口味得以有效調(diào)控 2. 監(jiān)督食品申請與調(diào)撥以確保庫存運轉(zhuǎn)良好. 3. 及時匯報運營問題,及時匯報并跟進(jìn)設(shè)備用具的維護狀況，及時報損及跟進(jìn)維護和維修。 4. 全面負(fù)責(zé)指定廚房食品成本, 供貨資源, 能源成本, 廚具養(yǎng)護. 5. 積極尋求提高廚房運因效率, 以提高客戶滿意度. 6. 與餐廳經(jīng)理緊密合作已建立并跟進(jìn)以實現(xiàn)的最少餐飲運營標(biāo)準(zhǔn). 7. 有計劃地制定菜單并及時落實 8. 協(xié)助每日即每周市場單規(guī)劃 9. 依據(jù)市場動向及時推出新菜品 10. 堅持不懈地提高廚房運營效率 11. 及時歸納所有菜單已供日后參考 12. 在運營需要時確保出勤 13. 虛心接受改進(jìn)建議 ? 崗位要求： 1. 在國際酒店擔(dān)任同一職位至少2年。 2. 良好的溝通口語和書面英語和中文。 3. 較強的領(lǐng)導(dǎo)才能和人際交往能力。

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(dá)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(jìn)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(dá)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(jìn)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/

·????????Accountable for overall success of the dailykitchen operations & designated section.? ·????????負(fù)責(zé)廚房日常運營和指定區(qū)域的順利運作。 ·????????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)。

SCOPE范圍 Is incharge of the day to day operation in his/her respective outlet 負(fù)責(zé)相關(guān)領(lǐng)域的每日日常運營工作 OVERALLOBJECTIVES 總體目標(biāo) The job of Pastry/Bakery kitchen SousChef is executedsatisfactorily when: Should be in abidance with the expectations defined in the job responsibilities 應(yīng)遵守工作職責(zé)中所明確的職位預(yù)期 Individual productivity, work efficiency 個人生產(chǎn)能力，工作效率 Training of staff and their performance 員工培訓(xùn)及其工作表現(xiàn) Attendance and Punctuality 出勤并且準(zhǔn)時 Man days of training attended 工作日參加培訓(xùn) Employee Satisfaction Index measured on monthly basis 按月估測員工滿意度指數(shù) ?Achievement of food cost for the kitchen 完成廚房的食品成本目標(biāo) Setup and achieve Kempinski DNA commitments 制定并完成凱賓斯基DNA承諾 Specialist in related job field 相關(guān)工作領(lǐng)域的佼佼者 Is directly responsible for the efficient performance of the following: 對以下經(jīng)營業(yè)績負(fù)直接責(zé)任 RESPONSIBILITIES主要職責(zé) Financial: 財務(wù)工作: ·???? Helps to direct, control andco-ordinate the activities of all chefs and kitchen attendants, engaged inpreparing and cooking food, to ensure an efficient, profitable and smooth foodserve at all times 協(xié)助管理，控制和協(xié)調(diào)廚房內(nèi)所有廚師和員工的各項活動。從事食品的準(zhǔn)備和烹飪時，要始終保證有效，有利及流暢的食品供應(yīng) ·???? Daily makes sure that there is nowastage in storeroom, refrigerators and freezers 每日對庫房，冰箱和凍庫進(jìn)行檢查，確保沒有浪費 ·???? Checks the quality and quantity offood received from the markets and stores 檢查直購和庫房提貨的質(zhì)量和數(shù)量 ·???? Is always looking for cost savingand environment ideas 不斷尋求關(guān)于節(jié)省成本和環(huán)境保護的想法 ·???? Assists in operating his outlet atan acceptable food and staff cost 協(xié)助所在廚房運營合理的食品和員工成本 ·???? Maximizes his productivity, in orderto minimize payroll cost 將員工生產(chǎn)力達(dá)到最大化，薪資成本最小化 ·???? Assists the Executive Sous Chef tocontrol cost by minimizing spoilage, utilizing food surpluses and portioncontrol 協(xié)助行政副廚師長進(jìn)行成本控制，將食品腐敗降至最小化，對食物的盈余加以利用以及對份數(shù)的控制 ·????? Monitors all kitchen operating costsand takes corrective action when necessary to reduce expenses 監(jiān)控廚房內(nèi)的運營成本，在有必要時采取糾正性的方式減少開支 ·????? Keepgrooming match with standard. ???? 據(jù)飯店及品牌標(biāo)準(zhǔn)保持個人儀容儀表。 ·????? Conducthealth regulation, safety policy. ???? 執(zhí)行健康及安全法規(guī)、政策及程序。 ·?????Settle danger situation and inform potentialdanger. ???? 采取行動排除危險情況，并及時通知危險隱患。 ·????? Carry out all the process of safetyemergency. ???? 執(zhí)行酒店安全緊急情況政策及程序。 ·?????Keepanalysis, evaluate, improve self-behaviour. ???? 不斷分析、評估、改進(jìn)個人工作表現(xiàn)。 ·?????Complywith code of conduct. ???? 遵守道德行為規(guī)范。 ·?????Complywith Staff Handbook and related policies. ???? 遵守《員工手冊》的相關(guān)規(guī)定。 ·?????Completethe temporary job assigned by the reporting leader. ???? 完成上級安排的臨時性工作。 Operational: 運營工作: ·???? Entirelyin charge of Pastry kitchen's operating work in circumstance of ExecutivePastry Chef and Executive Pastry Sous Chef is absent 在沒有餅房行政總廚/副總廚的情況下，全面負(fù)責(zé)餅房的運營工作 ·???? Ensures that all food is preparedand served according to the standard set by Executive Chef 確保食品根據(jù)行政總廚所制定的標(biāo)準(zhǔn)進(jìn)行準(zhǔn)備和操作 ·???? Produces and checks cooking andpresentation of food 負(fù)責(zé)對烹飪的生產(chǎn)和檢查以及食品的擺盤工作 ·???? Makes sure standard recipes areused, and food is presented according to pictorials 要根據(jù)標(biāo)準(zhǔn)制程和圖解制作和擺放食品 ·???? Makes sure that all machines, equipmentand utensils are clean and in working condition at all times. Checks all areasassigned to him in regards to sanitation and hygiene to prevent contaminationof any kind 要確保所有機器,始終保持干凈和良好的工作狀態(tài)。要保證所負(fù)責(zé)區(qū)域的環(huán)境衛(wèi)生，預(yù)防任何形式的感染 ·???? Ensure the Kitchen complies withhealth and safety standards as to prevent accidents 確保廚房始終處于健康安全的狀態(tài)，預(yù)防事故的發(fā)生 ·???? Maintains interdepartmentalcommunication to avoid frictions of any kind 維護與各部門之間的溝通避免摩擦的發(fā)生 ·???? Ensures the quality levels ofkitchen production and presentation is maintained at its highest level at alltimes. 任何時候確保廚房制品的質(zhì)量等級和外觀都達(dá)到最高標(biāo)準(zhǔn) ·???? Creates new products 開發(fā)新產(chǎn)品 ·???? Ensures that all mise- en place iscorrectly prepared prior to commencing service. 提供服務(wù)之前，確保所有食材準(zhǔn)備都已就緒 ·???? Ensures all food requests within thetime parameters, set by the resort and always displays attributes of genuinehospitality. 確保所有食品都在酒店所設(shè)置的時間參數(shù)內(nèi)完成，并體現(xiàn)出真誠好客的品質(zhì) ·???? Demonstrates excellent productknowledge of all food and special functions held at the resort. 對所有食品和酒店內(nèi)舉辦的特殊宴會活動展示出良好的產(chǎn)品知識 ·???? Ensures expire dates are labelled onproducts that are required. Maintains highest levels of personal hygiene andgrooming at all times, as per standard. 確保帶有有效期的標(biāo)簽必須置于產(chǎn)品上。根據(jù)標(biāo)準(zhǔn)，任何時候都要保持個人衛(wèi)生及儀容儀表的最高標(biāo)準(zhǔn) ·???? Ensures that a safe, hygienicallyfit working environment is maintained at all times and reports any concerns orfaults immediately. 任何時候都要確保維護安全衛(wèi)生的良好工作環(huán)境，有任何問題或故障都要及時上報 ·???? Ensures that equipment is cleaned,when necessary or according to their schedules. 確保機器在必要時或根據(jù)時間表對設(shè)備進(jìn)行清潔 ·???? Maintains and creates a workingenvironment that reflects a sense of place. 維護并創(chuàng)造一個可以反映出空間感的工作環(huán)境 ·???? Attends the daily kitchen briefings. 參加廚房每日例會 ·???? Handles any guest’s complaint in aprofessional manner, as per Policy & Procedure. 根據(jù)政策和程序，以專業(yè)的方式處理客人投訴 ·???? Exhibits outstanding knowledge ofthe hotel 體現(xiàn)杰出的酒店知識 ·???? Knows and applies resort’s Policies& Procedures, including those for the emergency situations. 知曉并運用酒店的政策和程序，包括處理緊急情況的部分 Marketing: 市場工作: ·???? Represents the Culinary team in anabsolute correct manner when in public areas 代表廚房部出現(xiàn)在公共場合時，要展示出絕對正確的方式和行為 Employee Handling: 人員工作: ·???? Maximizes his and the team member’sproductivity moral and consistently maintain discipline following hotelguidelines and local legislation 將自己和團隊的道德生產(chǎn)力最大化，始終貫徹執(zhí)行酒店的規(guī)章制度和當(dāng)?shù)氐姆煞ㄒ?guī) ·???? Motivates all staff to perform theirduties by demonstrating professionalism, organisational skills and team spirit 通過展示專業(yè)精神,組織能力和團隊合作激勵全體員工履行自己的職責(zé) ·???? Ensures all staff adhere to groomingand presentation standards 確保所有員工達(dá)到儀容儀表的標(biāo)準(zhǔn) ·???? Reports all accidents, health andsafety hazards to the Pastry Exec. Sous Chef or higher positionstaffs 向餅房行政副總廚或更高級別員工及時匯報所有事故，健康及安全風(fēng)險等問題 Administration: 行政工作: ·???? Maintains all hotel records andforms as prescribed by local hotel management and policies 正確填寫酒店管理層及相關(guān)政策所制定的所有記錄和表格 ·???? Instigates maintenance requests ifnecessary, and check on completion 必要時提出維修需求，并檢查完成情況 General: 總述: ·???? In summary, it is not the intentionto list all the responsibilities pertaining to this position, but to highlightthe most important aspects 綜上所述，對于此職位的所有相關(guān)職責(zé)并沒有全部列出，但是所列明的部分為最重要的方面 Additionalresponsibilities and tasks can be added at any time according to the needs ofthe business and of the hotel. 附加工作職責(zé)和任務(wù)可隨時根據(jù)經(jīng)營和酒店需求進(jìn)行添加

您的職責(zé)是在遵循凱悅酒店集團的企業(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，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遵循酒店標(biāo)準(zhǔn)成功運營并各自贏利。 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. 最好擁有食品制作領(lǐng)域的學(xué)徒經(jīng)歷或?qū)I(yè)學(xué)歷；至少兩年在大型機構(gòu)內(nèi)擔(dān)任行政總廚或行政副總廚的工作經(jīng)驗。必須具有良好的實踐經(jīng)驗、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.

我們熱情，不僅對客人 我們規(guī)范，不僅于制度 和我們一樣，帶著夢想 即刻起，點贊你的生活，從這一份工作開始! 只要你有才，虛以待位，只等你來! 無限的發(fā)展空間，我們的成長邀請你一同參與!

1.鼓勵面包房和西餅房隊伍開拓創(chuàng)新，以及支持餐飲服務(wù)部門的市場營銷及促銷活動. 2.監(jiān)控餐飲產(chǎn)品及服務(wù)在所有廚房和會議宴會的質(zhì)量. 3.通過生產(chǎn)線，低庫存，與其他廚房的聯(lián)合采購及按實際需求的食品遞送建立統(tǒng)一的成本管理體系. 4.監(jiān)督所有成本并推薦或制定相應(yīng)的措施加以控制. 5.準(zhǔn)備及監(jiān)督每天的餐前準(zhǔn)備，以及根據(jù)生意預(yù)期情況，確保所有部門提供新鮮且高質(zhì)量的產(chǎn)品. 6.準(zhǔn)備及與行政總廚緊密合作，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. 7.專注發(fā)展各層生產(chǎn)力，以及需要謹(jǐn)慎地管理食物和工資成本，使其控制在可接受的方針內(nèi)，并確保執(zhí)行能更好地展開及有效地使用各設(shè)備. 8.禮貌有效地處理客人及員工的要求，當(dāng)投訴及問題不能立即找到解決方法時應(yīng)上報.

【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。 2、具備在一線城市國際連號酒店工作的履歷，同崗位工作經(jīng)驗5年以上。 3、懂得成本核算，食物原料及食品營養(yǎng)知識。 4、是一個精力充沛，創(chuàng)新思想的人，有豐富的烹飪及菜單設(shè)計的經(jīng)驗。 5、溝通能力強，起到團隊帶領(lǐng)作用。

崗位職責(zé) 1、做好廚房的組織領(lǐng)導(dǎo)與業(yè)務(wù)管理工作 2、負(fù)責(zé)指揮烹調(diào)工作，制定菜單，對菜點質(zhì)量現(xiàn)場把關(guān)知道 3、負(fù)責(zé)廚房衛(wèi)生工作 4、控制食品成本、合理使用各種原料，減少浪費 崗位要求 1、熟悉韓餐飲食的工作規(guī)范和要求，掌握配菜的各種操作技術(shù)的質(zhì)量要求 2、了解食品衛(wèi)生法，能按工作規(guī)范和質(zhì)量標(biāo)準(zhǔn)要求獨立進(jìn)行工作，并有相應(yīng)的技術(shù)等級

崗位職責(zé)： 1、嚴(yán)格遵守廚房操作流程，指導(dǎo)、監(jiān)督、檢查廚房員工按照標(biāo)準(zhǔn)要求進(jìn)行操作，保證出品質(zhì)量; 2、監(jiān)督檢查廚房營業(yè)中的各項操作是否符合標(biāo)準(zhǔn)規(guī)范要求，未按規(guī)范標(biāo)準(zhǔn)出品的，必須及時培訓(xùn)并更正，保證出品質(zhì)量及安全性; 3、嚴(yán)格執(zhí)行門店規(guī)定的出品制度及流程，嚴(yán)把出品質(zhì)量關(guān)，針對不符合標(biāo)準(zhǔn)的餐品，嚴(yán)禁出品; 4、嚴(yán)格遵守國家相關(guān)《食品衛(wèi)生安全法律法規(guī)》及《門店廚房管理制度》，隨時巡檢廚房衛(wèi)生狀況、原材料保質(zhì)期、洗滌物品使用規(guī)范、餐具清洗標(biāo)準(zhǔn)、廚工的個人衛(wèi)生及儀容、儀表、工作作風(fēng)等，保證廚房衛(wèi)生整潔、廚具，原材料的安全，嚴(yán)把食品安全質(zhì)量關(guān); 5、定期檢查廚房各類設(shè)備、用品、用具的使用和運轉(zhuǎn)情況，針對破損或不能正常運作的用品、用具、設(shè)備進(jìn)行更換或維修: 6、做好廚房員工各項操作流程、出品流程、制作流程、烹飪的技能培訓(xùn)工作，不斷提升廚房員工的出品質(zhì)量和效率，保證出品口感，提升美觀度; 7、熟悉西餐各種菜系的風(fēng)味和烹調(diào)方法，創(chuàng)造有特色的新菜品; 8、嚴(yán)格控制成本，掌握各種菜式的售價、毛利的核算，合理使用各種原材料，減少浪費，做到物盡其用; 9、熟悉原材料種類、產(chǎn)地、特點、價格、供貨商、時令品種，把控貨源供應(yīng)質(zhì)量及價格; 10、負(fù)責(zé)完善廚房各類餐品的制作配方、調(diào)料的制作配方等; 任職資格: 1、熟悉食品衛(wèi)生學(xué)、營養(yǎng)學(xué)等相關(guān)知識; 2、了解市場行業(yè)和客人需求，具有制作新菜和烹飪新菜的能力; 3、熟知食品衛(wèi)生相關(guān)法律法規(guī); 4、掌握廚房各項管理工作知識及技能; 5、熟練掌握西餐各種菜式的制作方式方法和流程; 6、精通各類原材料處理、配方比例方法。