• 五险一金
• 节日礼物
• 技能培训
• 带薪年假
• 岗位晋升
• 管理规范
• 人性化管理
• 员工生日礼物
• 包吃包住
• 美女多

1.坚持每天参与各个层面的运营。       
To constantly be physically involved in all phases of the daily operation requirements .                           
2.检查所有餐厅和宴会多功能厅的摆台情况，确保按时为客人提供高标准的服务与食品。                                                                                              
To constantly be physically involved in all phases of the daily operation requirements .                           
3.随时检查已准备好的食品的味道与温度。      
To constantly check the quality of food prepared with regard to taste and temperature.                                           
4.保持各类菜肴整体外观配套一致，且外观和修饰要符合酒店标准。
 To insist on a uniform visual appearance of all dishes prepared. Presentation and garnish must be prepared according to standards.
5.监督并全面实施根据配料卡进行分量控制，使浪费和变质最小化。
To monitor and fully implement the portion control established with the recipe cards test. To minimize waste and spoilage.
6.检查库房和冰箱，做好正确储备和废物利用。
To check stores and refrigerators and be responsible for the proper storing and recycling of leftovers.                        
7.确保厨房和其他部门之间的交流畅通而有效。                       
Ensure smooth and effective communication among the kitchens and with other departments.
8.与收货部和库房密切合作，确保所收货物符合酒店规定的质量标准。
To work closely with receiving and storeroom. To make sure that received goods are of the standard quality and according to hotel’s specifications.
9.特别注意为客人提供的食品的新鲜度，外观和温度。
To constantly be alert on freshness, presentations and temperature of food served.  
10.监督食品品味部门的工作。
To supervise food tasting sessions.                                    
11.具体协调各餐厅/宴会部/食品生产部门之间的关系，并且有责任监督所有厨师长和厨房员工的工作。                                                            
To co-ordinate, in detail on the Restaurant / Banquet / food production, and all specific duties to all Sous Chefs and employees under his supervision.
12.检查所有餐厅和宴会多功能厅的摆台情况，确保按时为客人提供高标准的服务与食品。                                               
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.
13.参加每周与行政总厨的例会，讨论将来的经营战略，评估当前行动的进展情况并且按照要求参加其他部门的会议。
Attend a weekly meeting with the Executive Chef to discuss future business strategy and review ongoing action plan progress, and other departmental meetings as required.
14.更新配料卡和菜单，制定促销计划。                                                     
Update menu recipe cards and menu planning for promotions.

哈尔滨融创施柏阁酒店位于哈尔滨市松北区融创文化旅游城内，地理位置便利，毗邻融创雪世界、融创茂、融创乐园和电影乐园。酒店拥有典雅舒适的客房和套房；同时，酒店呈现了一个独有的美食天堂，呈现各式茶茗、环球美酒佳酿的大堂酒廊，为美食美酒爱好者带来全新难忘的味蕾体验；6间不同规模的多功能厅，配备先进的视听设备，酒店提供专业体贴的一站式会议管家服务，是举办各种小型宴会及会议活动的理想场所。