• 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
• 领导好

KEY ROLES & RESPONSIBILITIES主要任务&责任
Quality Standards质量标准
1.       Ensure consistency and highest quality in food taste, temperature and presentation
确保一致性和在食品口味，温度和描述上的高质量。
2.       Ensure the quality and cleanliness of all food displays with maximum creativity
确保利用最大化的创造力展示优质清洁的食品。
 
Operations运营
1.       Design and implement menus that fit the requirements of a particular outlet as set out by the Executive Chef.
设计和实施适合要求的菜单，详细的阐述给行政总厨。
2.       To relay any information from the kitchen or too the kitchen that is relevant to the daily operation of the department through daily briefings or staff meetings.
每天的晨会或员工会议传递相关部门的日常运营方面，以及其他相关的信息。
3.       Maintain high standards of appearance and good personal hygiene.
维持高标准个人形象和良好的个人卫生。
4.       To ensure that you report to work on time as per culinary department schedules.
根据厨房实际运营准时上班。
5.       Report any sickness or absence from work using the correct procedures.
使用正确的程序报告任何病假或旷工。
6.       Ensure safe and proper use of equipment at all times and to instruct this to all culinary colleagues.
指导所有的厨房的同事时刻确保安全、合理使用设备。
7.  To maintain a good work environment by following up defects using the correct and
proper procedures and also striving to improve the work environment by making sure
we have the correct tools for the job.
用适当正确的程序保持一个良好的工作环境,跟踪缺陷,努力提高工作环境,确保我们用正确的工具工作。
8.     Co-ordinate with other areas with regards to menu implementation or banquets.
协调各区域关于菜单的实行。
9.     Understand, participate and encourage staff to save company money and prevent
wastage (water, electricity, breakage, etc)
了解、参与和鼓励员工节约公司钱财,防止浪费(水、电、破损等)。
10.   To be willing to undertake additional duties and responsibilities of work outside the  
normal daily/weekly routine but within the overall scope of the position
愿意承担额外的工作职责以及常规每日/每周例行的工作职责。
11.   Ensure all food items that have been ordered are of a suitable price, quality and   
 standard for our guests.
为我们的客人确保 所有的食品都已经制订在一个合适的价格、质量和标准。
12.   Must be able to empower oneself with other colleagues when an issue of poor quality
        product could affect our guests’ dining experience. Must take appropriate and immediate   action  to  ensure  guest satisfaction.
   当因产品质量低劣的问题影响我们的客人的用餐体验。必须能够让自己与其他同事采取适当的行动,保证客人的满意。
13.   Must demonstrate positive attitude and take pride in one’s work .This must be reflected in the product produced for our guests to consume.
能够显示出积极的态度,在工作中感到自豪,这样的表现能带来客人。
14.  Must demonstrate a professional attitude when dealing with all colleagues and train them to consistently adhere to the quality standards of the culinary department at all times.
在处理所有同事日常工作和培训时总是展现出专业的态度并坚持质量标准。
15.  Check that all buffet stations of ADD restaurant are properly set prior to service 5.45 am, 11.30 am and 17.30 pm to ensure al food items are on the buffet with the proper name tag and that quality and the test of the food is according to Raffles Hotel Standards. Check that everyone is set with sufficient food preparation for a smooth service period (and make the necessary corrections if needed)
检查所有的自助餐ADD站的正确设置为顾客提供服务之前,早上5.45 11.30点和下午17.30点,以确保食品在自助餐有适当的名字与标签，测试食品质量是根据莱佛士酒店标准。检查每一个人都是准备足够的食物去服务(如果需要进行必要的更改)。
16. Insure IRD, Mister lobby Lounge are supplied with proper food quality and standard  at all time
确保一直提供适当的食品质量和标准给客房送餐，大堂酒廊。
17. Insure Pastry and Commissary Kitchen department have the right information related to
ADD, IRD, Lobby Lounge
确保饼房，加工厨房，有正确的信息通知与之相关的ADD,送餐，大堂吧。
18. Insure that all food are sufficient all time on the buffet and that the clearance is made in a timely manner in accordance with our hours of operations
按照我们运营的时间，确保在自助餐运营时间内所有食物都是充足的。
 

Cost Control成本控制
1.       Minimize wastage and spoilage by monitoring occupancy forecasts
通过监测预来报减少浪费和损坏的情况。                                
2.       Maintain proper controls over purchase orders and requisitions
维持适当的控制在定购单和需要之内。
3.       Monitor monthly food inventory turnover and slow moving items
监督每月食品库存周转率和滞存食品目录。
4.       Ensure purchasing, receiving and all storage are efficiently handled
确保采购，收货和所有仓库是有效地控制。
5.       Review food cost analysis on a daily basis to in line with budget and forecast
每日检查食品成本分析报告与预算和预测的是否一致。
 
Hygiene and Sanitation卫生和卫生设施
1.       To be aware of and adhere to company policies and statutory requirements with regards to health and safety, sanitation, fire procedures and HACCP.
根据并遵守公司政策和法规要求，关于健康和安全、卫生、消防程序和HACCP食品安全管理体系。
2.       Ensure food is handled in a respectful manner and is processed and stored in accordance with HACCP.
按照HACCP确保尊敬的态度处理食品和储存。
3.  Maintain a high standard of cleanliness and sanitation in and around all culinary work areas .and ensure that all colleagues clean their stations after every service.
确保员工保持高标准的清洁和卫生设施和周围所有的烹饪工作环境。并确保所有同事工作结束后打扫他们的服务区域。

Raffles Hainan Clear Water Bay - 12 Kilometers Pristine Beach, overlooking the deep blue tropical waters, an oasis of calm and charm. Raffles Hainan Clear Water Bay - is an oasis by landscaped the 160 , 000sqm tropical gardens over looking the sparkling waters ofClear Water. The hotel has 281 elegant rooms and 32 private private villas, 5 distinctive restaurants and bars respectively serving Chinese, Asian and Western food, fashion, a blend of Chinese and Western. The hotel creates exceptional unique quality and luxury atmosphere, is a quality traveler's spiritual habitat, for every visiting guest to deliver a touch of luxury.酒店坐落于世界第三个“会唱歌的沙滩”清水湾，12公里纯美白沙延绵，是俯瞰中国南海的绝佳海滩位置之一。占地面积16万平方米，拥有11万平方米郁葱热带花园环绕，营造出静谧的自然环境，宛若将宾客包裹在一片宁静的绿洲中。酒店拥有281间格调高雅的客房和32栋私密精致的私人别墅，5间各具特色的餐厅与酒吧分别提供中餐，亚洲餐食和西餐，时尚入流，中西合璧。酒店营造出卓越不凡的独特品质及奢华的氛围，是品质旅行者的心灵栖所，为每一位到访的宾客传递触动心灵的奢华。