• 五险一金
• 带薪年假
• 岗位晋升
• 领导好
• 人性化管理
• 管理规范
• 节日礼物
• 技能培训
• 宿舍员餐
• 集团福利

 
概述SCOPE
根据厨房管理标准的要求，维持各个厨房高水平的所有食物准备、服务和卫生
To maintain a high standard of all food preparation and service in their respective Kitchens, according to the standards required by the management.
 
主要职责MAIN RESPONSIBILITIES
关键点：
Key Areas:
1. Attitude
   态度
2. Operations
    运作
3. Hygiene and Sanitation
    卫生
4. Staffing
    员工
特别注释：
Special Note:
所附的关键区域的工作内容及职责有必要阐述其主要职能而不是每天所有固有的详细工作要求
The attached key areas, responsibilities and activities reflect the items considered necessary to describe the principal functions of the job identified and shall not be constructed as a detailed description of all the work requirements that may be inherent in the job.
为客人和员工提供高水平的服务反映了诺金经营理念的要求。时刻拥有积极的工作态度和很强的团队合作精神
To reflect the NUO philosophy by providing the highest quality of service to our customers and employees. By always adopting a positive attitude and keeping the team spirit at the highest level
任何时候在酒店的任何地方碰到同事或 客人都需要微笑着表示欢迎（酒店前台和后勤）
To greet with a smile at all times to colleagues or guests anywhere in the hotel (front or back of the house)
对个人的仪容仪表及卫生和制服感到骄傲
To take pride in personal appearance for personal hygiene and uniform
同餐厅/宴会/食物生产协调详细情况，行政副总厨和员工必须在他的管理下履行具体职责
To  co-ordinate, in detail on the Restaurant / Banquet / food production, and all specific duties to employees under his supervision
检查所有餐厅的建立和宴会功能。对正确的服务时间负责以确保总是能供应高水平的食物
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
通过经常尝食和测温来确保食品的质量
To constantly check the quality of food prepared with regard to taste and temperature
坚持所有准备食物外观的统一。外观和装饰一定要根据标准进行准备。
To insist on a uniform visual appearance of all dishes prepared. Presentation and garnish must be prepared according to standards
监测和充分执行部分控制已建立的食谱卡和屠宰测试。以减少浪费和腐败
To monitor and fully implement the portion control established with the recipe cards and the butcher test. To minimize waste and spoilage
检查商店和电冰箱以对妥善储存和回收的剩菜负责
To check stores and refrigerators and be responsible for the proper storing and recycling of leftovers
确保厨房和其他部门顺利有效地沟通
Ensures smooth and effective communication among the kitchens and with other departments
要常保持所提供食物是新鲜的、外观漂亮和合适的温度
To constantly be alert on freshness, presentations and temperature of food served
保证食品、服务、申请/接收酒店进行适当的控制
Ensures food portioning, serving, requisitions / receiving from stores are properly controlled
同管事部经理配合密切筹备行政交付和设备的清洁。
Liase and work closely with the Chief Steward for pre-planning and execution of delivery and cleanliness of equipment
检查所有机械以确保其妥善保养和使用设备，并同工程部跟进工程订单。滥用设备应报告并采取纪律处分。
To check all machinery, ensure proper maintenance and usage of the equipment, and follow up with Engineering on work order forms. Misuse of equipment should be reported and disciplinary action should be taken
当处理食物/设备/用具员工要遵循卫生和消毒程序。
Ensures that staff follow the hygiene and sanitation procedures when handling food / equipment / utensils
坚持工作领域、工作桌、工作用具等如雕刻板、切片机、搅拌机、刀具、炒锅、平底锅等的清洗和消毒等符合政策要求
To ensure that working areas, working tables, working utensils such as carving boards, slicer, mixers, blenders, cutters, woks, pots, pans etc. are cleaned and sanitised as per FSMS policy
确保了冰箱、冰柜、天花板、墙壁、地板和货架等随时干净
To ensure that the refrigerators and deep freezers, ceiling, walls, floors and shelving etc. are clean at all times
检查抽屉、台面下冰箱和大型冷柜并确保它们是干净的，而且里面的东西总是新鲜与标准日期的。
To check drawers, under-counter refrigerators and reach-in refrigerators to ensure that they are clean, and the contents are always fresh and dated
配合管事经理，监视排气罩、炉灶、烤箱、蝾螈、冰柜、蒸汽机、过滤器、蒸煮锅、冷热柜等干净和清洁
To work closely with the Chief Steward and monitors that exhaust hoods, stoves, ovens, salamanders, deep freezers, steamers, filters, boiling pans, bain marie, hot and cold cabinets etc. are spotless and cleaned on a daily basis
确保所有厨房和管事部员工遵循酒店的仪容仪表标准
To ensure that all kitchen and stewarding employees adhere to the hotel grooming standards
向行政总厨/厨师长报告所有员工和运作的问题
To report to the Executive / Head Chef on all staff and operation matters
监视员工日程确保其准时上班
To monitor staff schedules and ensure punctuality at work
向行政总厨/厨师长报告所有投诉
To report all complains to the Executive / Head Chef
为员工开设培训课程以发展他们的技能/新菜单
To conduct training classes for staff to develop their skills / new menu items
为新入职员工提供入职培训
To guide the employee orientation for new hires
确保员工知道酒店的规章制度
To ensure that staff are aware of hotel rules and regulations
确保员工参加过消防和生命安全以及应急程序培训
To ensure that staff are trained on fire and safety and emergency procedures
为员工和行政厨师长提供必要的协助以完成他们的目标
To provide the necessary assistance / support to staff and Executive / Head Chef to achieve their goals

Commanding a prestigious address on Chang’an Avenue, Beijing Hotel NUO is one of China’s most historic luxury accommodations, standing proud through a century of boundless change. From the grand French facade to its broad marble staircase, polished 1920s dance floor and period-styled rooms and suites, Beijing Hotel NUO is a unique treat for guests with a passion for old-world sophistication. Sophisticated dining is a hallmark of the NUO brand. From East 33 to Writers Bar, our culinary team using carefully sourced ingredients and brings years of fine dining craft and inspiration to each dish. Beijing Hotel NUO also offers a uniquely historic setting for executive board meetings, product launches, gala dinners and weddings. Hotel prides itself on flawless planning, tailored service and creative catering to deliver memorable events that exceed expectations.       北京饭店诺金位于中国首都-北京的市中心，是中国历史最悠久的奢华酒店之一，毗邻昔日皇宫紫禁城，漫步五分钟即可抵达天安门、人民大会堂、国家大剧院，与繁华的王府井商业街仅咫尺之遥。        1917年酒店正式营业，以当时领先的电梯、独立卫浴设施、电话以及私密贴心的服务，令全国瞩目。当年的“作家酒吧”，曾为剧作家萧伯纳，诗人泰戈尔，学者郭沫若先生注入无数创作灵感。孙中山先生，蒙哥马利元帅等对中国及世界历史进程产生影响的先驱也曾下榻于此。建国初期，毛泽东，周恩来，朱德等国家领导人也曾在此宴请、接见外宾。酒店拥有九间传承套房，均以曾下榻的中外历史人物命名，房间至今仍保留着当年的陈设。        从高雅的法式外墙到宽敞的大理石楼梯，从上世纪20年代保留至今依旧光可鉴人的舞池到风格各异的客房和套房，北京饭店诺金不断吸引着那些钟爱古典精致美感的客人。 北京饭店诺金致力于打造地道风味佳肴。东33餐厅及作家酒吧的厨师团队将久经锤炼的烹饪工艺和创意灵感完美结合，为您精心奉上每一道菜品。        北京饭店诺金还为举办董事会会议、产品发布、庆典晚宴及婚礼提供了独具一格的会议场地。诺金以量身定制的会议服务和创意的餐饮佳肴为傲，为客人提供超出预期的难忘体验。