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1. Directly responsible for sanitation of all culinary, storage and buffet areas. 直接負(fù)責(zé)廚房衛(wèi)生設(shè)施，存儲(chǔ)和自助餐區(qū)域。 2. Supervises dish room shift operations and ensures compliance with all food and beverage policies, standard and procedures. 監(jiān)督管理盤碟存放間的輪班運(yùn)轉(zhuǎn)操作并確保與餐飲部的相關(guān)政策，標(biāo)準(zhǔn)，程序相一致。 3. Performs all duties of utility associates as necessary. 執(zhí)行所有必要工作職責(zé)。 4. Follows proper handling and right temperature of all food products. 適當(dāng)操作并對(duì)所有食品保持適當(dāng)溫度。 5. Inspects food holding and transport equipment repair and maintenance program. 檢查食品持有程序和運(yùn)輸設(shè)備及其維修設(shè)備程序。 6. Ensures compliance with food handling and sanitation standards. 確保食品操作及衛(wèi)生標(biāo)準(zhǔn)符合規(guī)定規(guī)范。 7. Ensures compliance with all local, state and federal regulations. 確保所有操作符合政府法律法規(guī)。 8. Manages all equipment, china, glass and silver and ensures adequate clean supplies of each. 管理所有設(shè)備，瓷器，玻璃器皿，鍍銀器皿并確保有其負(fù)責(zé)清潔的供應(yīng)商。 9. Knows and enforces proper cleaning routines for service ware, equipment, floors, Etc. 熟知并對(duì)所有服務(wù)器皿，設(shè)備，地板等清潔程序嚴(yán)格正確執(zhí)行。 10. Conducts China, glass and silver inventories. 對(duì)瓷器，玻璃器皿和銀器皿定期盤點(diǎn)管理。

1. Ensures that all food prepared and served during the shift is in accord with the standard set 確保所有食物在準(zhǔn)備和制作期間符合所定的標(biāo)準(zhǔn) 2. Checks daily mise-en-place, cooking, preparation, and presentation of all food 檢查每日零點(diǎn)的所有食物 3. Assists Sous Chef to control cost by minimising spoilage, utilising food surplus, and controlling portion 協(xié)助廚師長(zhǎng)控制成本，盡量減少損耗，充分利用食物的邊角料，及控制份量 4. Makes sure that all machines, furniture, equipment, and utensils are clean and in working conditions 確保所有的機(jī)器設(shè)備及器具的清潔，并能正常工作 5. Uses standard recipes and makes sure all staff are using them 確保使用標(biāo)準(zhǔn)菜譜制作菜品

1.??????Execute all assigned tasks asdirected and delegated from his or her Supervisors or Manager ?執(zhí)行其主管或經(jīng)理所指示委派的所有任務(wù) 2.?????? Supervises pastry preparation shift operations and ensurescompliance with all Food & Beverage policies, standards and procedures. 協(xié)助行政總廚及行政副總廚維持廚房的運(yùn)營(yíng) 3.?????? Performs all duties of kitchen associates as required. 履行廚房員工的職責(zé) 4.?????? Recognizes superior quality products, presentations andflavor. 注重食品的質(zhì)量，呈現(xiàn)方式及風(fēng)味 5.?????? Maintains food preparation handling and correct storagestandards. 做好備菜及履行正確的貯藏標(biāo)準(zhǔn) 6.?????? Maintains purchasing, receiving and food storage standards. 維持采購(gòu)，收貨及食品貯藏標(biāo)準(zhǔn) 7.?????? Ensures compliance with all local, state and federal (HealthDepartment) regulations. 確保遵守當(dāng)?shù)卣ㄐl(wèi)生部門）的規(guī)定 8.?????? Supports procedures for food & beverage portion and wastecontrols. 支持餐飲部的各項(xiàng)程序及對(duì)浪費(fèi)的控制 9.?????? Follows proper handling and right temperature of all foodproducts. 遵循食品的適當(dāng)處理及正確的保存溫度 10.??? Knows and makes sense Marriott's 70 Points of Hygiene and Safety Standards is implemented and followed. 了解并執(zhí)行萬(wàn)豪70項(xiàng)衛(wèi)生及安全標(biāo)準(zhǔn)

1. Execute all assigned tasks as directed and delegated from his or her Supervisors or Manager 執(zhí)行其主管或經(jīng)理所指示委派的所有任務(wù) 2. Supervises pastry preparation shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. 協(xié)助行政總廚及行政副總廚維持廚房的運(yùn)營(yíng) 3. Performs all duties of kitchen associates as required. 履行廚房員工的職責(zé) 4. Recognizes superior quality products, presentations and flavor. 注重食品的質(zhì)量，呈現(xiàn)方式及風(fēng)味 5. Maintains food preparation handling and correct storage standards. 做好備菜及履行正確的貯藏標(biāo)準(zhǔn) 6. Maintains purchasing, receiving and food storage standards. 維持采購(gòu)，收貨及食品貯藏標(biāo)準(zhǔn) 7. Ensures compliance with all local, state and federal (Health Department) regulations. 確保遵守當(dāng)?shù)卣ㄐl(wèi)生部門）的規(guī)定 8. Supports procedures for food & beverage portion and waste controls. 支持餐飲部的各項(xiàng)程序及對(duì)浪費(fèi)的控制 9. 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 10. Knows and makes sense Marriott's 70 Points of Hygiene and Safety Standards is implemented and followed. 了解并執(zhí)行萬(wàn)豪70項(xiàng)衛(wèi)生及安全標(biāo)準(zhǔn)

1. Execute all assigned tasks as directed and delegated from his or her Supervisors or Manager 執(zhí)行其主管或經(jīng)理所指示委派的所有任務(wù) 2. Supervises pastry preparation shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. 協(xié)助行政總廚及行政副總廚維持廚房的運(yùn)營(yíng) 3. Performs all duties of kitchen associates as required. 履行廚房員工的職責(zé) 4. Recognizes superior quality products, presentations and flavor. 注重食品的質(zhì)量，呈現(xiàn)方式及風(fēng)味 5. Maintains food preparation handling and correct storage standards. 做好備菜及履行正確的貯藏標(biāo)準(zhǔn) 6. Maintains purchasing, receiving and food storage standards. 維持采購(gòu)，收貨及食品貯藏標(biāo)準(zhǔn) 7. Ensures compliance with all local, state and federal (Health Department) regulations. 確保遵守當(dāng)?shù)卣ㄐl(wèi)生部門）的規(guī)定 8. Supports procedures for food & beverage portion and waste controls. 支持餐飲部的各項(xiàng)程序及對(duì)浪費(fèi)的控制 9. 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 10. Knows and makes sense Marriott's 70 Points of Hygiene and Safety Standards is implemented and followed. 了解并執(zhí)行萬(wàn)豪70項(xiàng)衛(wèi)生及安全標(biāo)準(zhǔn)

1.??????Execute all assigned tasks asdirected and delegated from his or her Supervisors or Manager ?執(zhí)行其主管或經(jīng)理所指示委派的所有任務(wù) 2.?????? Supervises pastry preparation shift operations and ensurescompliance with all Food & Beverage policies, standards and procedures. 協(xié)助行政總廚及行政副總廚維持廚房的運(yùn)營(yíng) 3.?????? Performs all duties of kitchen associates as required. 履行廚房員工的職責(zé) 4.?????? Recognizes superior quality products, presentations andflavor. 注重食品的質(zhì)量，呈現(xiàn)方式及風(fēng)味 5.?????? Maintains food preparation handling and correct storagestandards. 做好備菜及履行正確的貯藏標(biāo)準(zhǔn) 6.?????? Maintains purchasing, receiving and food storage standards. 維持采購(gòu)，收貨及食品貯藏標(biāo)準(zhǔn) 7.?????? Ensures compliance with all local, state and federal (HealthDepartment) regulations. 確保遵守當(dāng)?shù)卣ㄐl(wèi)生部門）的規(guī)定 8.?????? Supports procedures for food & beverage portion and wastecontrols. 支持餐飲部的各項(xiàng)程序及對(duì)浪費(fèi)的控制 9.?????? Follows proper handling and right temperature of all foodproducts. 遵循食品的適當(dāng)處理及正確的保存溫度 10.??? Knows and makes sense Marriott's 70 Points of Hygiene and Safety Standards is implemented and followed. 了解并執(zhí)行萬(wàn)豪70項(xiàng)衛(wèi)生及安全標(biāo)準(zhǔn)

1. Ensures that all food prepared and served during the shift is in accord with the standard set 確保所有食物在準(zhǔn)備和制作期間符合所定的標(biāo)準(zhǔn) 2. Checks daily mise-en-place, cooking, preparation of all food 檢查每日零點(diǎn)的所有食物 3. Prepares food requisitions, inter kitchen's transfers and checks the quality and quantity of food received from the food store and other sub-departments 準(zhǔn)備食物的申購(gòu)單及檢驗(yàn)貨品的質(zhì)量和數(shù)量。 4. Makes sure that all machines, furniture, equipment, and utensils are clean and in working conditions 確保所有的機(jī)器設(shè)備及器具的清潔，并能正常工作 5. Guides and trains the kitchen's personnel as instructed by Sous chef 協(xié)助廚師長(zhǎng)指導(dǎo)和培訓(xùn)廚房人員的工作 6. Uses standard recipes and makes sure all staff are using them 采用標(biāo)準(zhǔn)食譜，并確保所有工作人員正在使用 7. Performs duties common to all supervisors and other duties as may assigned by Executive Chef or Sous Chef 履行行政總廚或廚師長(zhǎng)指派的其他職務(wù)

1.??????Execute all assigned tasks asdirected and delegated from his or her Supervisors or Manager ?執(zhí)行其主管或經(jīng)理所指示委派的所有任務(wù) 2.?????? Supervises pastry preparation shift operations and ensurescompliance with all Food & Beverage policies, standards and procedures. 協(xié)助行政總廚及行政副總廚維持廚房的運(yùn)營(yíng) 3.?????? Performs all duties of kitchen associates as required. 履行廚房員工的職責(zé) 4.?????? Recognizes superior quality products, presentations andflavor. 注重食品的質(zhì)量，呈現(xiàn)方式及風(fēng)味 5.?????? Maintains food preparation handling and correct storagestandards. 做好備菜及履行正確的貯藏標(biāo)準(zhǔn) 6.?????? Maintains purchasing, receiving and food storage standards. 維持采購(gòu)，收貨及食品貯藏標(biāo)準(zhǔn) 7.?????? Ensures compliance with all local, state and federal (HealthDepartment) regulations. 確保遵守當(dāng)?shù)卣ㄐl(wèi)生部門）的規(guī)定 8.?????? Supports procedures for food & beverage portion and wastecontrols. 支持餐飲部的各項(xiàng)程序及對(duì)浪費(fèi)的控制 9.?????? Follows proper handling and right temperature of all foodproducts. 遵循食品的適當(dāng)處理及正確的保存溫度 10.??? Knows and makes sense Marriott's 70 Points of Hygiene and Safety Standards is implemented and followed. 了解并執(zhí)行萬(wàn)豪70項(xiàng)衛(wèi)生及安全標(biāo)準(zhǔn)

1. Supervises pastry preparation shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. 監(jiān)督餅房生產(chǎn)運(yùn)營(yíng)，確保執(zhí)行所有關(guān)于餐飲的政策，標(biāo)準(zhǔn)及程序 2. Performs all duties of kitchen associates as required. 履行廚房員工的責(zé)任 3. Recognizes superior quality products, presentations and flavor. 注重食品的質(zhì)量，呈現(xiàn)方式及風(fēng)味 4. Maintains food preparation handling and correct storage standards. 做好備菜及履行正確的貯藏標(biāo)準(zhǔn) 5. Maintains purchasing, receiving and food storage standards. 維持采購(gòu)，收貨及食品貯藏標(biāo)準(zhǔn) 6. Ensures compliance with all local, state and federal (Health Department) regulations. 確保遵守當(dāng)?shù)卣ㄐl(wèi)生部門）的規(guī)定 7. Supports procedures for food & beverage portion and waste controls. 支持餐飲部的各項(xiàng)程序及對(duì)浪費(fèi)的控制 8. Calculates accurate theoretical and weighted food costs. 準(zhǔn)確計(jì)算食品的成本 9. 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 10. Knows and implements Marriott's 70 Points of Hygiene and Safety Standards. 了解并執(zhí)行萬(wàn)豪70項(xiàng)衛(wèi)生及安全標(biāo)準(zhǔn)

1. To work as directed from his or her supervisors 認(rèn)真完成主管交辦的工作。 2. 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 3. Wash hands before entering the kitchen or return to work place 進(jìn)入廚房及回到操作臺(tái)前，必須先洗手 4. Follow “Clean as you go” policy and keep work area clean at all times 遵守“走到哪里都干凈”的準(zhǔn)則，隨時(shí)保持工作區(qū)域干凈整潔 5. Buffet food is delivered on time 按時(shí)為客人準(zhǔn)備好自助餐食品 6. That mise en place is fresh, correct size, portioned and according to business 依照客人要求調(diào)配、擺放食品，大小適中，新鮮可口 7. Will learn and execute the 30 point hygiene standards at all times 認(rèn)真學(xué)習(xí)并積極貫徹執(zhí)行衛(wèi)生標(biāo)準(zhǔn)30條 8. A la carte food is cooked perfectly right, and in the accurate time 完全按照食譜規(guī)定時(shí)間及配方制作單點(diǎn)食品，包括按時(shí)送遞 9. Proper handling of equipment and report break downs or maintenance requests 正確合理使用設(shè)備，及時(shí)維修保養(yǎng)，遇有損壞立即報(bào)告 10. Take temperature checks as required and keep record 按要求檢查溫度并做好相關(guān)記錄

1. Prepares market list, indicating type of food items quality and quantity 填寫采購(gòu)單，注明食物的名稱質(zhì)量和數(shù)量 2. Receives function sheet from Banquet Manager and schedule preparation of food 根據(jù)宴會(huì)經(jīng)理的預(yù)訂單及附表準(zhǔn)備食品 3. Checks and approves time schedules prepared by the different chefs 根據(jù)時(shí)間和需求安排不同的廚師工作 4. Ensures that all foods prepared are served according to international hotel standards 按照國(guó)際飯店的標(biāo)準(zhǔn)準(zhǔn)備所有的食品

崗位職責(zé)： 1.負(fù)責(zé)餐飲廚房日常的經(jīng)營(yíng)管理工作； 2.負(fù)責(zé)餐飲廚房服務(wù)品質(zhì)的維持與提升策劃，以及菜單的制定； 3.督導(dǎo)和檢查各廚房出品質(zhì)量，并用量化標(biāo)準(zhǔn)進(jìn)行審核； 4.主持召開餐飲廚房經(jīng)營(yíng)例會(huì)或?qū)ｍ?xiàng)業(yè)務(wù)會(huì)議，對(duì)業(yè)務(wù)工作進(jìn)行協(xié)調(diào)、檢查； 5.督導(dǎo)檢查下屬部門原材料及各項(xiàng)成本控制； 6.根據(jù)季節(jié)差異、客人情況研究制定特別菜單； 7.確保廚房的食品安全符合市場(chǎng)監(jiān)管部門要求和規(guī)范； 8.研究當(dāng)?shù)夭惋嬍袌?chǎng)，極積開創(chuàng)新菜； 9.完成領(lǐng)導(dǎo)安排的其他工作任務(wù)。 任職條件： 1.2年及以上行政總廚工作經(jīng)驗(yàn)，或具有5年及以上中高端酒店廚師長(zhǎng)工作經(jīng)驗(yàn)，以廚房負(fù)責(zé)人身份至少籌備過一家中高端星級(jí)酒店。 2.具有中餐、全日餐廚房工作管理經(jīng)驗(yàn)及菜品研發(fā)能力； 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(duì)數(shù)字敏感，具有成本管控意識(shí)，能夠推動(dòng)收入和利潤(rùn)增長(zhǎng)，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(duì)烹飪抱有熱情； 7.同等條件下，具有高級(jí)廚師資格證優(yōu)先。

1.??????Execute all assigned tasks asdirected and delegated from his or her Supervisors or Manager ?執(zhí)行其主管或經(jīng)理所指示委派的所有任務(wù) 2.?????? Supervises pastry preparation shift operations and ensurescompliance with all Food & Beverage policies, standards and procedures. 協(xié)助行政總廚及行政副總廚維持廚房的運(yùn)營(yíng) 3.?????? Performs all duties of kitchen associates as required. 履行廚房員工的職責(zé) 4.?????? Recognizes superior quality products, presentations andflavor. 注重食品的質(zhì)量，呈現(xiàn)方式及風(fēng)味 5.?????? Maintains food preparation handling and correct storagestandards. 做好備菜及履行正確的貯藏標(biāo)準(zhǔn) 6.?????? Maintains purchasing, receiving and food storage standards. 維持采購(gòu)，收貨及食品貯藏標(biāo)準(zhǔn) 7.?????? Ensures compliance with all local, state and federal (HealthDepartment) regulations. 確保遵守當(dāng)?shù)卣ㄐl(wèi)生部門）的規(guī)定 8.?????? Supports procedures for food & beverage portion and wastecontrols. 支持餐飲部的各項(xiàng)程序及對(duì)浪費(fèi)的控制 9.?????? Follows proper handling and right temperature of all foodproducts. 遵循食品的適當(dāng)處理及正確的保存溫度 10.??? Knows and makes sense Marriott's 70 Points of Hygiene and Safety Standards is implemented and followed. 了解并執(zhí)行萬(wàn)豪70項(xiàng)衛(wèi)生及安全標(biāo)準(zhǔn)

1.??????Execute all assigned tasks asdirected and delegated from his or her Supervisors or Manager ?執(zhí)行其主管或經(jīng)理所指示委派的所有任務(wù) 2.?????? Supervises pastry preparation shift operations and ensurescompliance with all Food & Beverage policies, standards and procedures. 協(xié)助行政總廚及行政副總廚維持廚房的運(yùn)營(yíng) 3.?????? Performs all duties of kitchen associates as required. 履行廚房員工的職責(zé) 4.?????? Recognizes superior quality products, presentations andflavor. 注重食品的質(zhì)量，呈現(xiàn)方式及風(fēng)味 5.?????? Maintains food preparation handling and correct storagestandards. 做好備菜及履行正確的貯藏標(biāo)準(zhǔn) 6.?????? Maintains purchasing, receiving and food storage standards. 維持采購(gòu)，收貨及食品貯藏標(biāo)準(zhǔn) 7.?????? Ensures compliance with all local, state and federal (HealthDepartment) regulations. 確保遵守當(dāng)?shù)卣ㄐl(wèi)生部門）的規(guī)定 8.?????? Supports procedures for food & beverage portion and wastecontrols. 支持餐飲部的各項(xiàng)程序及對(duì)浪費(fèi)的控制 9.?????? Follows proper handling and right temperature of all foodproducts. 遵循食品的適當(dāng)處理及正確的保存溫度 10.??? Knows and makes sense Marriott's 70 Points of Hygiene and Safety Standards is implemented and followed. 了解并執(zhí)行萬(wàn)豪70項(xiàng)衛(wèi)生及安全標(biāo)準(zhǔn)

1. Supervises pastry preparation shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. 監(jiān)督餅房生產(chǎn)運(yùn)營(yíng)，確保執(zhí)行所有關(guān)于餐飲的政策，標(biāo)準(zhǔn)及程序 2. Assists Pastry Sous Chef and western Executive Chef with kitchen operations as necessary. 協(xié)助副餅房廚師長(zhǎng)及西餐行政總廚保持廚房的運(yùn)營(yíng) 3. Performs all duties of kitchen associates as required. 履行廚房員工的責(zé)任 4. Recognizes superior quality products, presentations and flavor. 注重食品的質(zhì)量，呈現(xiàn)方式及風(fēng)味 5. Maintains food preparation handling and correct storage standards. 做好備菜及履行正確的貯藏標(biāo)準(zhǔn) 6. Maintains purchasing, receiving and food storage standards. 維持采購(gòu)，收貨及食品貯藏標(biāo)準(zhǔn) 7. Ensures compliance with all local, state and federal (Health Department) regulations. 確保遵守當(dāng)?shù)卣ㄐl(wèi)生部門）的規(guī)定 8. Supports procedures for food & beverage portion and waste controls. 支持餐飲部的各項(xiàng)程序及對(duì)浪費(fèi)的控制 9. Calculates accurate theoretical and weighted food costs. 準(zhǔn)確計(jì)算食品的成本 10. 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

1. Approach every guest and associate in a friendly, service-oriented manner. 對(duì)待每個(gè)客人和同事要友好要以服務(wù)的態(tài)度。 2. Maintain regular attendance in compliance with the Marriott standards, as required by scheduling will vary according to the needs of the hotel. 要保持萬(wàn)豪酒店標(biāo)準(zhǔn)的正常出勤率，并且班次要根據(jù)酒店的需要。 3. Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and name-tag when working. 保持高標(biāo)準(zhǔn)的個(gè)人想象和儀表包括規(guī)定的制服和名牌。 4. Comply at all times with the Marriott standards and regulations to encourage safe and efficient hotel operations. 無論什么時(shí)候都要按照萬(wàn)豪的標(biāo)準(zhǔn)提倡安全有效率的酒店運(yùn)營(yíng)方式。 5. Supervise and make daily inspections of all banquet areas, dishwashing area, kitchen areas,silver room,silver burnishing room,bakeshop and corridors. 管理和日常督導(dǎo)宴會(huì)區(qū)，清洗區(qū)，廚房區(qū)，庫(kù)房，走廊。 6. Make effectively efficient schedules of utility personnel. 安排便捷有效的排班。 7. Maintain service and other equipment in good working condition. 維護(hù)服務(wù)或其它設(shè)備正常運(yùn)營(yíng)。 8. Provide needed utensils and equipment for banquet functions. 為宴會(huì)提供需要的廚具和用具。 9. Order chemical supplies for dishwashing equipment,brooms,mops,paper towels etc. 訂購(gòu)化學(xué)產(chǎn)品和拖布，掃把，紙巾等物品。 10. Work closely with catering and banquet managers 要與宴會(huì)和宴會(huì)銷售保持合作。

1.??????Execute all assigned tasks asdirected and delegated from his or her Supervisors or Manager ?執(zhí)行其主管或經(jīng)理所指示委派的所有任務(wù) 2.?????? Supervises pastry preparation shift operations and ensurescompliance with all Food & Beverage policies, standards and procedures. 協(xié)助行政總廚及行政副總廚維持廚房的運(yùn)營(yíng) 3.?????? Performs all duties of kitchen associates as required. 履行廚房員工的職責(zé) 4.?????? Recognizes superior quality products, presentations andflavor. 注重食品的質(zhì)量，呈現(xiàn)方式及風(fēng)味 5.?????? Maintains food preparation handling and correct storagestandards. 做好備菜及履行正確的貯藏標(biāo)準(zhǔn) 6.?????? Maintains purchasing, receiving and food storage standards. 維持采購(gòu)，收貨及食品貯藏標(biāo)準(zhǔn) 7.?????? Ensures compliance with all local, state and federal (HealthDepartment) regulations. 確保遵守當(dāng)?shù)卣ㄐl(wèi)生部門）的規(guī)定 8.?????? Supports procedures for food & beverage portion and wastecontrols. 支持餐飲部的各項(xiàng)程序及對(duì)浪費(fèi)的控制 9.?????? Follows proper handling and right temperature of all foodproducts. 遵循食品的適當(dāng)處理及正確的保存溫度 10.??? Knows and makes sense Marriott's 70 Points of Hygiene and Safety Standards is implemented and followed. 了解并執(zhí)行萬(wàn)豪70項(xiàng)衛(wèi)生及安全標(biāo)準(zhǔn)

崗位職責(zé)： 1. 全面負(fù)責(zé)中餐廚房的運(yùn)作和管理，保證營(yíng)業(yè)需求，為賓客提供優(yōu)質(zhì)中餐菜品，并做好菜品的成本核算和控制工作； 2. 執(zhí)行餐飲總監(jiān)/經(jīng)理下達(dá)的各項(xiàng)工作任務(wù)和工作指示，對(duì)廚房的出品、質(zhì)量、食品安全負(fù)責(zé)； 3. 負(fù)責(zé)制定中廚房各項(xiàng)工作計(jì)劃，主持中廚房的會(huì)議，協(xié)調(diào)中廚房各部分的工作步驟，使有關(guān)協(xié)作始終保持順利進(jìn)行； 4. 制定中廚房全年食品推廣計(jì)劃，制定每天的市場(chǎng)采購(gòu)計(jì)劃和申領(lǐng)計(jì)劃，審批每天的貨物驗(yàn)收記錄及領(lǐng)貨記錄，對(duì)成本進(jìn)行分析并作出經(jīng)營(yíng)性建議； 5. 安排廚房各分部廚師的工作時(shí)間和任務(wù)，對(duì)員工進(jìn)行日?？记诤碗A段性工作評(píng)估，根據(jù)各人所長(zhǎng)，合理安排技術(shù)崗位； 6. 組織調(diào)度、指揮大型宴會(huì)、酒會(huì)的菜品制作； 7.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.具有豐富的中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(duì)數(shù)字敏感，具有成本管控意識(shí)，能夠推動(dòng)收入和利潤(rùn)增長(zhǎng)，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(duì)烹飪抱有熱情。

崗位職責(zé)： 1.全面督導(dǎo)酒店全日餐廚房運(yùn)營(yíng)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(kù)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(duì)數(shù)字敏感，具有成本管控意識(shí)，能夠推動(dòng)收入和利潤(rùn)增長(zhǎng)，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(duì)烹飪抱有熱情。

1. Prepares market list, indicating type of food items quality and quantity 填寫采購(gòu)單，注明食物的名稱質(zhì)量和數(shù)量 2. Receives function sheet from Banquet Manager and schedule preparation of food 根據(jù)宴會(huì)經(jīng)理的預(yù)訂單及時(shí)間準(zhǔn)備食品 3. Checks and approves time schedules prepared by the different chefs 根據(jù)時(shí)間和需求安排不同的廚師工作 4. Ensures that all foods prepared are served according to international hotel standards 按照國(guó)際酒店的標(biāo)準(zhǔn)準(zhǔn)備所有的食品 5. Controls costs by: *Minimising spoilage *Maintaining adequate inventory of food *Utilising food surpluses *Controlling portion 控制成本： *盡量減少損耗 *保持足夠的庫(kù)存食物 *合理利用剩余原料 *控制份量 6. Educates the Chefs in hygiene regulations, maintain hygiene control and standard 教育廚師必須遵守衛(wèi)生法規(guī)，保持衛(wèi)生管理和標(biāo)準(zhǔn) 7. Hires, trains, guides and evaluates performance of kitchen personnel, shifts personnel according to skill to the various kitchen sub-sections 培訓(xùn)，指導(dǎo)和評(píng)估廚房人員的表現(xiàn)，，根據(jù)技能合理調(diào)動(dòng)廚師的崗位

1.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(gè)工作流程,妥善保管食物原材料，合理用料，降低消耗成本。 4.檢查每日餐后的原料消耗，及時(shí)申購(gòu)、補(bǔ)充。 5.配合食品檢驗(yàn)部進(jìn)行食品檢查，確保賓客食品的絕對(duì)安全。 6.領(lǐng)導(dǎo)、培訓(xùn)和開發(fā)甜點(diǎn)師助理 7.參與自助餐服務(wù) 8.確保甜點(diǎn)擺放整齊美觀 職位要求： 1. 愿意每周工作6天 2. 相關(guān)烹飪證書 3. 有多年餅房工作經(jīng)驗(yàn) 4. 了解傳統(tǒng)糕點(diǎn)、膳食和維也納面包的制作 5. 懂英語(yǔ)者優(yōu)先

崗位職責(zé)： 1.熟練操作炒鍋，根據(jù)菜單要求準(zhǔn)確烹飪中餐菜品，確保口味、色澤、質(zhì)地符合酒店標(biāo)準(zhǔn)； 2.合理掌握烹飪時(shí)間和火候，保障出餐速度，滿足用餐高峰需求； 3.與切配、打荷等崗位密切協(xié)作，根據(jù)配菜情況調(diào)整烹飪順序，確保菜品制作流暢； 4.及時(shí)溝通菜品信息，如特殊要求、菜品變更等； 5.烹飪前檢查食材的準(zhǔn)備情況，包括種類、數(shù)量、質(zhì)量，對(duì)不符合要求的食材及時(shí)反饋； 6.按需領(lǐng)取食材和調(diào)料，避免浪費(fèi)； 7.正確使用和維護(hù)炒鍋及周邊烹飪?cè)O(shè)備，使用后及時(shí)清潔； 8.發(fā)現(xiàn)設(shè)備故障及時(shí)上報(bào)，保障正常使用； 9.控制成本，關(guān)注食材成本變化，提出合理的成本節(jié)約措施； 10.完成領(lǐng)導(dǎo)安排的其他工作任務(wù)。 任職條件： 1.3年及以上中餐炒鍋工作經(jīng)驗(yàn)； 2.具備嫻熟的中餐菜肴烹飪技能； 3.責(zé)任心強(qiáng)，注重細(xì)節(jié)，對(duì)食品安全及衛(wèi)生標(biāo)準(zhǔn)有嚴(yán)格認(rèn)知； 4.具備成本控制意識(shí)，懂得食品營(yíng)養(yǎng)學(xué)知識(shí)和廚房的設(shè)備使用； 5.具備良好的服務(wù)意識(shí)、團(tuán)隊(duì)意識(shí)和創(chuàng)新意識(shí)，良好的溝通協(xié)調(diào)能力。

1.要求全面的掌握蒸箱的控制操作技術(shù)； 2.熟悉每道菜的特點(diǎn)，掌握其所用原材料的名稱、產(chǎn)地、味型和蒸作方法； 3.在操作過程中，嚴(yán)格按照標(biāo)準(zhǔn)投料； 4.負(fù)責(zé)所在衛(wèi)生區(qū)域的衛(wèi)生，并管理和保養(yǎng)好區(qū)域的設(shè)備及用周具； 5.對(duì)蒸制技術(shù)精益求精； 6.服從上什主管的管理及要求； 7.按操作工藝要求蒸制各種菜肴； 8.收檔后做好本崗位的衛(wèi)生、安全檢查管理工作； 9.檢查餐前準(zhǔn)備工作，餐中對(duì)上什菜品進(jìn)行品控，監(jiān)督； 10.完成領(lǐng)導(dǎo)安排的臨時(shí)性工作。 【崗位要求】 1、為人正直，有責(zé)任心。 2、有3年廚房上什工作經(jīng)驗(yàn) 3、身體健康，能吃苦耐勞。 該職位為項(xiàng)目?jī)?chǔ)備，項(xiàng)目地點(diǎn)為山西太原、廣東珠海、浙江杭州、陜西西安

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. Buffet food is delivered on time, 15 minutes, before opening the restaurant or banquet function. 餐廳營(yíng)業(yè)或者宴會(huì)開始前15分鐘確保一切就緒。 3. That mise enplace 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 49-point hygiene standards at all times, train young associates on it and will self inspect his area 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)49條、對(duì)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 and assures that it meet all times. 按照萬(wàn)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 are filled in correctly and necessary changes are done. 確保正確地存檔萬(wàn)豪文件，并作必要的更新。 7. Proper handling, maintaining and cleaning of equipment. 正確合理使用設(shè)備，及時(shí)維修保養(yǎng)。 8. Take temperature checks as required and keep record on the company standards sheets. 按要求檢查溫度并做好相關(guān)記錄。 9. Hold periodically class room style training for younger associate in order to increase knowledge. 定期對(duì)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(shí)技能。 10. Focus every day on food cost and train our associates on doing the same. 堅(jiān)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(shí)。 11. Follow "Clean as you go" policy and keep work area clean at all times. 遵守“走到哪里都干凈”的準(zhǔn)則，隨時(shí)保持工作區(qū)域干凈整潔。 12. All food items must be covered with cling film (or proper lid), dated, labeled and initialed by person who made it or used it first. 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。 13. Rotation of foods – FIRST IN – FIRST OUT (F.I.F.O.). 翻轉(zhuǎn)食品。 14. If sick, report immediately to your superior。 一旦生病，立即告知你的上級(jí)。 15. Creates recipes for associate to follow and key in into Material Control for food cost calculations. 制作食譜配方并存檔至食品成本控制文檔。 16. Creates user 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. Cold food for straight consumption is handled with gloves and mouth mask is worn at all times in cold kitchen/pantry 冷房直接取用冷凍食品時(shí)需戴手套和口罩。 18. Usage of 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. No associate 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 training session and supervise taste panels. 管理并對(duì)員工進(jìn)行15分鐘培訓(xùn)。