• 五险一金
• 带薪年假
• 岗位晋升
• 管理规范
• 员工生日礼物
• 人性化管理
• 年度旅游
• 带薪生日假
• 完善的培训
• 培训体制完善

面包房厨房主管 Chef De Partie-Bakery Chef
粗加工厨房主管Chef De Partie-Prep Kitchen
主要工作职责:
Core Responsibilities:
-时刻保持对于同事和主管等一个专业和积极的态度，依据饭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。
Maintain at all times a professional and positive attitude towards his colleagues, and supervisors alike, and behave in accordance to the established hotel rules and employee handbook for him and staff under his supervision. To ensure smooth operation of the department.
-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。
Coordinate, organize and participate in all production pertaining to the kitchen. Checks and follow-up on the mise-en-place of the a la carte menu and daily menus, seasonal specials. Maintains the standards of preset recipes, portion control and costing at all times.
-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。向副总厨汇报所有的问题并采取适当的行动。
Keeps discipline and proper work practices for himself and the staffs 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 Executive Sous Chef on any problems to take appropriate actions.
-遵照副总厨要求的任何新菜单的改动和对于新菜单、每日特供菜单、促销活动所采取的任何工作方法。
Follow up on any changes in new recipes or work methods pertaining to any new menus, daily specials, and promotional activities as per instructions given by the Executive Sous Chef.
-紧密配合副总厨对于当天食品数量的定购。最大限度的杜绝浪费已获得最佳的收益率。
Works closely with the Executive Sous Chef on determining the quantity of food items and mise-en-place to be produced, bought or prepared for that day. With a view to exercise the maximum control on wastage and achieve optimum profitability.
-检查所有归属于该部门的设备，确保所有设备正常运转，如果需要向副总厨汇报所有问题。准备递送工程部门的维修单。
Checks all equipments belonging to his department and make sure that all are in good working order, and if necessary reports to the Executive Sous Chef for any faults and problems to be solved. Prepares the necessary work orders to the Engineering department.
-任何其行政总厨和副总厨指派的工作。
Does any special assignment as assigned by the Executive Chef &Executive Sous Chef.
-正确操作所有的设备、器具和机器。
Correct usage of all equipment, tools and machines.
-主动服务客人，满足客人任何合理的要求，并且培训员工能够预见客人的要求。
Be Pro-Active towards guests, assisting them with any reasonable requests, and training all staff to see these things before the guests ask.
-随时更新团队成员与酒店其他部门的交流，了解酒店其他部门的活动，包括特殊活动，餐厅促销等等。
Keeping the team up-to-date about departmental, hotel and company activities through regular communication meetings & memos. This includes special events and promotions in the restaurant.






能力要求：
Specifications:
-2-3年厨房经验/4/5星级酒店或很高级别的个体餐厅
2-3 years as Head of Kitchen in 4/5 Star category Hotel or individual restaurants with high standards
-健康证Health Certificate 

    品味洲际，享受生活！苏州洲际酒店，由洲际酒店集团管理，位于苏州工业园区的多功能区域，优越的地理位置、方便快捷的交通、奢华高雅的客房、专业周到的服务、一应俱全的现代设施使每一位商旅人士在此尽享尊荣，拥有完美的下榻体验。


    


    酒店概况


    超豪华五星级的苏州洲际酒店是苏州金鸡湖畔临水步道边的地标性建筑，步行即可抵达苏州国际博览中心和苏州文化艺术中心，距离全市最好的购物和娱乐场所，包括大陆首家诚品


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