• 五险一金
• 节日礼物
• 技能培训
• 带薪年假
• 岗位晋升
• 员工生日礼物
• 人性化管理
• 年度旅游
• 做五休二
• 包吃包住

 
PRINCIPAL RESPONSIBILITIES 主要职责
·         Fully responsible for kitchen operation and performance in the absent of Executive Chef.
·         行政总厨不在时，全权负责厨房的日常操作。
·         Make sure that food is tasty, tempting presentation, fresh, correct portioned and safe. 
确保食品新鲜美味，可口诱人并且配料合理，卫生安全。
·         Make sure that food is tasty, presented according to Chef’s guidelines, fresh and cook no more than 8 portions at the time. 8 portions rule, refill policy to increase only when large group comes to eat all together. 
·         确保食物美味可口，根据主厨的指示摆盘，保持食物的新鲜，每个时间段制作最多不超过八份。只有当有大型团队客户时，才可以根据实际情况制作多于八份的量。
·         All day dining live station food is delivered 15 minutes before opening SIlk. All a la carte food is prepared a la minute.
西餐厅营业开始前15分钟确保材料已送达制作台。所有点餐的材料现场准备和制作。
·         Check the mise en place and make sure is according to forecasted level of business, fresh, portioned and correctly stored according to HACCP guidelines.
检查所有食物，确保其达到预计的水准，新鲜，分盘，根据HACCP的指示正确储存。
·         Train colleagues according to LHI Brand Standards, HACCP and local Hygiene guidelines and assures that they are met at all times. 
向同事培训朗廷的标准，HACCP以及当地的卫生标准，并确保其时刻达到标准。
·         Ensure that LHI & Hygiene documents are filed in correctly and necessary updates are carried out.
确保正确分类保存朗廷集团及卫生的文件，并作必要的更新。
·         Proper handling, maintaining and cleaning of equipment. 
正确合理使用设备，及时维修保养。
·         Take temperature checks as required and keep record on the company standards sheets. 
按要求检查温度并做好相关记录。
·         Hold periodically class room style training for younger colleagues in order to increase knowledge
定期对新进同事进行课堂式培训，帮助其增加相关职业知识技能。
·         Focus every day on food cost and train our colleagues on doing the same.
坚持每天强调食品成本控制，并培训同事增强该方面意识。
·         Follow “Clean as you go” policy and keep work area clean at all times.
遵守“走到哪里都干净”的准则，随时保持工作区域干净整洁。
·         To implement and follow a departmental daily Briefing / show time.
贯彻执行每天的例会。
·         All food items must be covered with cling film (or proper lid), dated, labeled and initialed by person who made it or used it first. 
所有食品需用保鲜膜或合适的盖子封好保存，并由制作者或最初使用者制作标签，注明日期。
·         Rotation of foods – first in first out.
遵循食物使用原则-先进先出。
·         If sick, report immediately to your supervisor.
 一旦生病，立即告知主管。
·         Creates recipes for colleague to follow and key in into Material Control for food cost calculations.
制作食谱配方并存档至物料控制和食品成本控制文档。
·         Creates user records for standardization of products and set ups.
为了产品的标准化和过程的布置，建立使用记录。
·         Cold food for straight consumption is handled with gloves and mouth mask is worn at all times in cold kitchen/pantry
冷房直接取用冷冻食品时需戴手套和口罩。
·         Usage of right chopping boards is maintained at all times.
一贯正确使用砧板。
·         Make sure all food is prepared by recipes.
确保所有食品严格按照配方制作。
·         Inform supervisor of any problems or complaints, either from internal or external customers, when they arise. 
遇有内部或外部的问题或投诉，立即告知主管。
·         Be able to work in another area when needed and take part in cross-training when directed.
按要求参加岗位交叉培训，需要时能调至其他部门协助工作。
·         Food in fridges to be checked on the beginning of every shift and container being changed if necessary.
每次交班前需检查冰箱食物，如有需要，及时更换盛器。
·         Proper requisitioning to be done with Materials Control soft ware. 
进行合理的原料控制。
·         Coordinate with concerned departments for any issues which may arise. 
遇有问题，与相关部门协调处理好。
·         Attends meetings as required.
按要求参加会议。
·         Get involved in buffet set ups and decorations.
参加自助餐的摆台。
·         Follow hotel policy as laid out
遵循酒店政策。
·         Full compliance with The Langham Hotels Business Conduct guide 
遵守朗廷酒店商业行为指导守则。
·         Ensures new colleagues get proper training, guidance and close watch of follow ups
确保新进同事接受所需培训、指导并关心其后续跟进。
·         Be aware of accident prevention and help enforce safe work conditions. Zero accidents are our goal.
知道如何预防工作事故，确保安全工作生产，以实现零事故之目标。
·         Follow hotel policy as laid out in colleagues hand book. 
根据员工手册贯彻酒店政策。
·         Perform any duties assigned by the Management deemed necessary. 
执行任何管理层委托的工作。
 
REQUIREMENTS 职位要求
 
Education 教育学历
·         Bachelor’s Degree preferred
学士学位优先
·         Culinary Education preferred
烹饪教育毕业的优先
 
Experience 经验
·         5 year working experience, preferably in international brand five star hotel
五年以上的工作经验 ，有过在国际五星级酒店工作经验的优先
Job Skill / Knowledge 工作技能 / 知识
·         Strong organization skills and excellent cooking and pastry skills; 
强大的组织技巧及完美的烹饪和糕饼技巧
·         Possesses the ability to perform all functions in the kitchen and pastry operation
有完成所有厨房和饼房运营中的工作职能的能力
·         Food and Beverage culinary management experience with demonstrated leadership
具有领导才能和餐饮管理经验
·         Extensive knowledge of food handling and sanitation standards
全面的食品加工及卫生标准知识
·         Strong organization skills and effective influence skills
强大的组织技巧及有效的影响力
·         Knowledge of movement regulations and safety standards
具有运转规章及安全标准的知识
 
Computer Knowledge 电脑知识
·         Knowledge of MS office software
会使用常用的微软办公软件
 
Language Proficiency 语言能力
·         Good communication skills (verbal and listening and writing)
良好的沟通技巧（口语，听力及书写）
·         English required both listening and speaking
英语听说能力

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