• 五险一金
• 技能培训
• 带薪年假
• 岗位晋升
• 管理规范
• 包吃包住
• 年终奖金
• 丰富活动
• 人性化管理

 
It is the mission and intent of this position to take full   responsibility for the  Management and   Leadership of a smooth running Culinary Operation and Maximize the highest   level of standards         
此职务的使命和目标是全面负责管理领导酒店各餐厅厨房良好运营和最大限度地提供最高标准的服务。
 
1.           All Restaurant Kitchens, including   Pastry , Main Kitchen,   Team   Restaurant Kitchen, Chinese Kitchen, Executive   Club Lounge kitchen, Stewarding, Occasionally off - Site Events .
所有餐厅厨房，包括饼房、主厨房、员工餐厅厨房、中餐厨房、行政酒廊厨房、管事部、外卖宴会。
2.           Planning, Preparation and   Implementation of High Quality Food& Beverage Products and Set-up’s in   all Areas and  Restaurants.
计划和准备执行高质量的食品和摆设在指定的餐厅。
3.           Seamless working with Recipes,   Standards and Plating Guides.
严格按照菜谱、标准和摆盘标准。
4.           Maintenance of all HACCP aspects   within the hotel operation. 
在酒店运营之中保持HACCP各方面要求。
5.           Correct usage of all equipment, tools   and machines.
正确操作所有的设备、器具和机器。
6.           Must focus on constant improvement of   Training Manuals and SOP’s
必须对具有持续性的人员培训和SOP’s的提高和改善保持关注。
7.           Must participate actively in Daily   Quality initiatives (Daily Chef Briefings, Monthly Team Meetings) in order to   constantly improve the Culinary operation, meet targets and keep   communication flowing.
必须积极主动参加每日质量会议（每日厨师晨会、团队会议），以保持厨房运营持续地提高，达到目标和保持顺畅地交流。
8.           Can be asked to work for off site   events.
可以被要求进行外卖工作。
9.           Can be asked to complete tasks and   jobs outside the kitchen areas.
可以被要求在厨房以外的地点完成工作。
10.     Can   be utilised during inventories.
可以被要求进行盘存工作。
11.     All   collegues have to be knowledgeable about occupancy, events, forecast and   achievements.
所有员工都应知道关于住宿率,宴会,预测计划和收益。
12.     Preperation   of menus as per request, in timely fashion.
及时的按要求准备菜单。
13.     Working   on new dishes for food tastings in combination of digital pictures.
新菜品的制作在品尝上要结合数码照片。
14.     Attending   service briefings.
参加服务部门的会议。
15.     Communication   of item 86 to the service team.
与服务员沟通断货的产品。
16.     Control   of stations within the kitchen.
调节厨房内部的岗位。
17.     Close   working relationship with the Stewarding Department to ensure high levels of   cleanliness and low levels of lost and breakages.
与管事部紧密的工作关系确保高质量的清洁和最低程度的破损。
18.     Every   guest request must be responded to complete satisfaction.
对于每位客人的要求要作出回应使客人满意。
19.     Willingness   to learn and adapt to changes
积极的学习和适当的改变。
20.     Having   a open-minded approach to constructive feedback 
用虚心的态度去接受有建设性的意见。
21.     Purchase   and control of produce.
采购和控制产品。
22.     Training   of new team members.
培训新员工。
23.     This   is by no means an exhaustive list as it is subject to changes according to   the nature of the business at hand, the menus content, or any other factors   when duties might have to be re-defined according to the business pattern.
这决不是一个无任何遗漏的职责明细单，它将根据运营的实际情况进行调整，菜单内容或其他任何因素将根据生意的模式进行调整。
24.     Reviews   the roster prepared by section chefs in advance that reflect business and   high productivity whilst yielding a high degree of guest satisfaction.
提前审阅部门厨师长安排的排班表，以提前反映出生意和高出品率同时很大程度影响客人的满意度。
25.       Keeps discipline and proper work   practices for himself and the team members assigned to him at all times. Also   checks on personal hygiene, clean uniforms, sanitation and cleanliness of the   workstations, sanitation of the work tools. Be aware of the dangers of   contaminated food and the needs to proper checking and turnover of the   mise-en-place in the refrigerators. Reports to the Chef on any problems to   take appropriate actions.
26.       时刻保持自己和所管辖的员工的纪律性和适当的操作。并且检查个人卫生、整洁的工服、操作台的   整洁和卫生、清洁的器具。知道污染食品的危险和适当检查，彻底清理冰箱的需要。向Chef汇报所有的问题并采取适当的行动。
27.     Ensures   that recipes and costing are established and updated.
确保菜谱和成本的存在和更新。
28.     Select   team member that display qualities and attributes that reflect the department   standards.
选择有良好表现和工作态度的员工作为部门标准。
29.     Monitor   food quality and quantity to ensure the most economical usage of ingredients.
监控食品的质量和数量是确保最大限度的节约原材料。
30.     Advise   new menus and seasonal food concept changes.
对新菜单提出建议和改变季节性食品的观念。
31.     Liaise   with the Chef’s on daily basis to advise of any challenges and that the guest   will experience no delays during the service period.
组织厨师日常基本的挑战，令客人感受无任何延误的服务。
32.       Check the quality of food prepared by   team member to the required standard and make necessary adjustments.
检查员工准备的食品质量按需求标准和做出必要的调整。
33.       Monitors the overall food operation   and ensures that food items are being prepared in a timely and correct   manner.
监控整个食品操作并确保食品按时和正确地操作。
34.       Responsible for overseeing the   cleanliness, hygiene and maintenance of the kitchen and undertakes steps   necessary to maintain the highest possible standards in this area.
负责察看清洁、卫生和厨房维护，并采取必须的步骤保持区域最高的标准。
35.       Attends communication meetings and is   responsible for ensuring all team member in his area receives this   communication.
参加交流会议并负责确保所有的员工获得此交流信息以确保员工的高度满意。
36.       Maintain at all times a professional   and positive attitude towards his team members, and supervisors alike, and   behave in accordance to the established hotel rules and team member handbook   for him and team member under his supervision. To ensure smooth operation of   the department.
时刻保持对于同事和主管等一个专业和积极的态度，依据酒店的规则和员工手册的要求行     为举止，确保部门的良好运营。
37.     Coordinate,   organize and participate in all production pertaining to the kitchen. Checks   and follow-up on the mise-en-place of the ala carte menu and daily menus,   seasonal specials. Maintains the standards of preset recipes, portion control   and costing at all times.
协调、组织和参与和厨房有关的所有产品的制作，检查并依照零点菜单和每日菜单，季节特供菜单。时刻保持预先设置菜单的标准、份量和成本。
38.       Manages the training function and   ensures all team member certified in their position before taking charge of   an area of responsibility.
管理培训和确保所有员工在他上任他的岗位之前具有该岗位合格的资质。
39.       Controls, monitors and is responsible   for the optimum food cost to yield the maximum amount of outlet profit and   maximum guest satisfaction.
控制、监控和负责获得最佳的成本控制以获得各部分的最佳收益和最佳客人满意度。
40.       Works very closely with the Chef and   meets regularly to determine menu selections and specials that is both   satisfying to guest and profitable to outlet.
与厨师紧密合作，常规会面决定菜单的选择，以同时让客人满意和获得各部分满意的收益。
41.     Reviews   all time sheets to ensure that team member working times and meal breaks are   accurate.
检查所有的时间表以确保所有员工的工作时间和用餐时间准确。
42.     At   all times understand, practice and promote the teamwork approach to achieve   missions, goals, and overall departmental standards.
时刻理解、实践和促进团队的工作方法，达到使命和目标和部门的总体标准。
43.       Conducts culinary department meetings   and communicates important hotel information to team member and receives   feedback in the absence of the Chef, and communicates upwards to ensure a   high level of team member satisfaction.
召开厨房会议和传达酒店通知和收集员工的反馈意见，确保员工很高的满意度。
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46.       To ensure that all team members have a complete   understanding of and adhere to the Hotel’s Team member Rules and Regulations.
确保员工充分的理解并遵守员工手册内容。
47.       The   management reserves the right to change / extend this job description if   necessary at any point of time during her / his employment.
如有必要 ，该部门有权更改或补充该职位描述。
48.       Carries out   any other reasonable duties and responsibilities as assigned.
完成任何其他合理的职责和被指派的职责。
 

宁波春晓世茂希尔顿逸林酒店，坐落于宁波北仑区春晓镇洋沙山风景区。酒店拥有220间精致豪华客房及无敌海景房，1700平米的宴会及会议设施。作为希尔顿酒店集团进驻宁波地区的试金之作，酒店选址于春晓洋沙山风景区的绝佳位置，兼具商务酒店和度假酒店的特点。将为各类宾客提供希尔顿逸林酒店细致入微，体贴入心的别致服务。酒店现开始对外开放以下职位，热诚欢迎广大酒店人才加入宁波春晓希尔顿逸林酒店的大家庭。1.酒店提供市场富有竞争力的薪资。2.免费的工作餐。3.免费的住宿（根据级别而定2人间到4人间不等）。4.每年享受带薪年假（视级别而定天数）5.系统的文化及技能培训。