• 凯悦关爱
• 管理规范
• 培训发展
• 岗位晋升
• 五险一金
• 带薪年假
• 工会福利
• 生日礼物
• 多彩活动
• 免费住房

Main Duties
主要职责
Operational
营运管理
§  Buys locally available fresh products whenever possible and has limited menus which are changed frequently to ensure the guest is always offered a variety of food items.
无论何时尽可能地购买当地新鲜产品，通过有限的菜单的频繁更换，确保总能为客人提供花样繁多的菜肴。
§  Together with the Outlet Manager, plans or participates in planning menus and utilisation of food surpluses and leftovers, taking into account probable number of guests, market conditions, and popularity of various dishes and frequency of menu.
考虑到客人人数，市场环境及菜式的受欢迎程度和菜单使用率，与餐厅经理一起计划或参与菜单设计和利用库存和现有食物。
§  Reviews menus, analyses recipes, determines food, labour, overhead costs and assigns prices to menu items.
回顾菜单，分析烹饪配方，确定选材，进行人员分配，计算管理费用的成本及菜式定价。
§  Directs food apportionment policy to control costs.
指导食物配置来控制成本。
§  Introduces and tests the market with new products which are market-orientated in terms of price and product.
根据市场导向的价格及产品，引进及尝试市场中出现的新产品。
 
 
Food Preparation and Production 
食物准备及生产
§  Serves fresh food to guests which is prepared a la minute, is consistent in good quality, and reflects the style of the outlet concept.
为客人提供新鲜食物，即使是最后一分钟准备，都要持续保证食物的高品质，充分体现餐厅风格及经营理念。
§  Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production.
监督烹饪及员工工作，协调他们的工作任务，确保经济省时的出品。
§  Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner.
观察食物准备及烹饪的方法，食物的尺寸规格，以及食物的装饰，确保食物按照所规定的标准去准备。
§  Tests cooked foods before plate-up and being served to the guest.
在食物上碟前和服务客人过程中，检验被服务给客人的食物。
§  Estimates food consumption and purchases or requisitions of foodstuffs and kitchen supplies.
对食物的消费，采购，食物原材料及供应进行评估。
§  Devises special/ innovative dishes and develops recipes.
设计特殊的菜肴器皿，发展创新的烹饪处方。
§  Establishes and enforces nutrition and sanitation standards for restaurant.
建立及加强食品营养及餐厅的卫生环境。
 
 
Administration 
行政
§  Assists with the development and maintenance of a detailed Department Operations Manual that reflects Policies & Procedures, work processes and standards of performance within the Division. Ensures annual review to accurately reflect any changes.
协助反映部门政策、程序，工作流程和绩效标准的营运指南的更新、维护和发展，确保年度回顾能准确地反映任何变化。
§  Assists with the preparation of the annual Food and Beverage Business Plan, ensuring Divisional Objectives fully address business objectives of the Hotel and needs of employees. 
协助准备餐饮年度计划，确保部门目标能完全与酒店目标一致，并满足员工需要。 
§  Assists with the preparation and regular update of the Food & Beverage Departmental Budget, in close cooperation with the Executive Chef, ensuring targets are met and costs are effectively controlled.
与行政总厨紧密合作，协助准备定期更新餐饮预算，确保达到预期目标及有效控制成本。

  天津东凯悦酒店坐落于天津市河东区卫国道126号，是辐射天津东部地区及滨海新区的卫国道商圈新亮点。酒店建筑包括地上塔楼25层，裙房3层，拥有300间客房和套房。创新的餐饮设设施，包括咖啡厅、悦园中餐厅、大堂酒吧带给客人愉悦的用餐经历。3100多平米的宴会及会议设施能满足客人从会议到婚庆等各种需求。现代化的水疗、健身设施是客人放松休息的绝佳场所。精良的设施设备加上凯悦地道的款客服务，将使客人的每一次造访成为难忘的经历。  酒店现面向社会招聘英才。凯悦秉承“员工是我们最宝贵的财富和成功的关键”的管理哲学，为员工提供富有竞争力的薪酬福利、培训、和事业发展的机会。我们欢迎富有才干且热心服务的您，加入凯悦大家庭，与我们共创美好未来！