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

DUTIES AND RESPONSIBILITIES职责和任务
1.	To co-ordinate, in detail on the Restaurant / Banquet / food production, and all specific duties to all employees under his supervision
协调所督导的所有员工之间有关餐厅/宴会部/食品生产部门的具体事宜。
 
2.	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
检查餐厅和宴会部多功能厅的摆台情况。负责服务当中的准确计时，确保总是为客人提供最优质的食品。
 
3.	To constantly check the quality of food prepared with regard to taste and temperature
经常检查食品在味道和温度方面的质量。
 
4.	To monitor and fully implement the portion control established with the recipe cards and the butcher test. To minimize waste and spoilage
监督并彻底实施根据配料卡和肉类实验而制定的份量控制。使浪费和损坏最小化

5.	To insist on a uniform visual appearance of all dishes prepared. Presentation and garnish must be prepared according to standards
保持所有盘子在外观上的一致性，外观和修饰物必须符合标准。
 
6.	To check stores and refrigerators and be responsible for the proper storing and recycling of leftovers
检查库房和冰箱，负责正确的库存和废物利用。
 
7.	Ensures smooth and effective communication among the kitchens and with other departments
确保厨房和其它部门之间的交流畅通而有效。
 
8.	To work closely with receiving and storeroom. To make sure that received goods are of the standard quality and according to hotel’s specifications
与收货和库房密切合作，确保所收货物符合饭店规定的标准。
 
9.	To constantly be alert on freshness, presentations and temperature of food served
特别要注意所提供的食品的新鲜，外观和温度。
 
10.	To supervise food tasting sessions
督导食品品味部门的工作。
 
11.	To check on set-up prior to operations
运营之前检查摆台情况。
 
12.	Liase and work closely with the Chief Steward for pre-planning and execution of delivery and cleanliness of equipment
与管事部经理保持联系，密切合作，提前计划并进行设备的交接和清洁工作。
 
13.	To check drawers, under-counter refrigerators and reach-in refrigerators to ensure that they are clean, and the contents are always fresh and dated
检查抽屉，饮料冰箱和reach-in冰箱，确保这些冰箱的清洁，及其保存食物的新鲜

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