• 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
• 人性化管理

SCOPE 范围
To
ensure the smooth operation of all kitchens. To produce high quality products
to his/her best knowledge, and assist the Executive Chef in the daily
operation. Train subordinates on food production, LHI brand standard and
regulations. Follow hotel standards and procedures as described in the hotels
hand book. Able to manage the restaurant and other departments in the kitchen
efficiently, well organized, and customer focus. 
确保餐厅的平稳运作，根据自身的专业知识制作高品质的食品，协助行政总厨管理好厨房的日常运作。培训下属同事食品知识、朗廷酒店品牌的标准和规章制度，酒店的标准以及遵循酒店的员工手册规定的标准和步骤。有效管理餐厅及其他相关部门，具有良好的组织能力，关注顾客的需求。
PRINCIPAL
RESPONSIBILITIES 主要职责
1.     
Fully responsible for kitchen operation and
performance in the absent of Chinese Executive Chef.
中厨房行政总厨不在时，全权负责厨房的日常操作。
2.     
Make sure that food is tasty, attempting
presented, 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。
3.   
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。
4.   
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。
5.   
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。
6.     
Proper handling, maintaining and cleaning of
equipment. 
正确合理使用设备，及时维修保养。
7.     
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。
8.     
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。
9.     
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。
10.  
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。
11.   To
implement and follow a
departmental daily Briefing / show time.
贯彻执行每天的例会。
12.  
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。
13.  
Rotation of foods – first in fist out.
遵循食物使用原则-先进先出。
14.  
If sick, report immediately to your supervisor.
 一旦生病，立即告知主管。
15. 
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。
16. 
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。
17. 
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。
18. 
Usage of right chopping boards is maintained at
all times.
 一贯正确使用砧板。
19.  
Make sure all food is prepared by recipes.
 确保所有食品严格按照配方制作。
20.  
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。
21.  
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。
22.  
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。
23. 
Proper requisitioning to be done with Materials
Control soft ware. 
进行合理的原料控制。
24. 
Coordinate with concerned departments for any
issues which may arise. 
遇有问题，与相关部门协调处理好。
25. 
Attends meetings as required.
 按要求参加会议。
26. 
Get involved in buffet set ups and decorations.
 参加自助餐的摆台。
27. 
Follow hotel policy as laid out
遵循酒店政策。
28.  
Full compliance with The Langham Hotels
Business Conduct guide 
遵守朗廷酒店商业行为指导守则。
29.  
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。
30. 
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。
31. 
Follow
hotel policy as laid out in colleagues hand book. 
根据员工手册贯彻酒店政策。
32.  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
1.        
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
2.        
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
3.        
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
4.        
Computer Knowledge 电脑知识
 
       Knowledge of MS office software
会使用常用的微软办公软件
5.        
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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