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一、工作态度 Attitude
通过为客人和员工提供最优质的服务来体现万达文华的经营理念，永远保持积极向上的态度使团队保持凝力。
To reflect the Wanda philosophy by providing the highest quality of service to our customers and employees. By always adopting a positive attitude and keeping the team spirit at the highest level.
无论何时，总是要微笑与客人和同事问候（无论前台或后台）。
To greet with a smile at all times to colleagues or guests anywhere in the hotel (front or back of the house).
时刻保持员工良好的个人卫生，整洁的衣着和良好的个人形象。
To take pride in personal appearance for personal hygiene and uniform.
确保总部与酒店所传达的标准和政策被员工理解和应用。
Ensure that SLIM and Hotel standards and policies are explained to staff, and are correctly applied.二、运营管理 Operations
坚持每天参与各个层面的运营。
To constantly be physically involved in all phases of the daily operation requirements .
检查所有餐厅和宴会多功能厅的摆台情况，确保按时为客人提供高标准的服务与食品。
To constantly be physically involved in all phases of the daily operation requirements .
随时检查已准备好的食品的味道与温度。To constantly check the quality of food prepared with regard to taste and temperature.
保持各类菜肴整体外观配套一致，且外观和修饰要符合酒店标准。
To insist on a uniform visual appearance of all dishes prepared. Presentation and garnish must be prepared according to standards.
监督并全面实施根据配料卡和分肉试验而进行分量控制，使浪费和变质最小化。
To monitor and fully implement the portion control established with the recipe cards and the butcher test. To minimize waste and spoilage.
检查库房和冰箱，做好正确储备和废物利用。
To check stores and refrigerators and be responsible for the proper storing and recycling of leftovers.
确保厨房和其他部门之间的交流畅通而有效。Ensure smooth and effective communication among the kitchens and with other departments.
与收货部和库房密切合作，确保所收货物符合酒店规定的质量标准。
To work closely with receiving and storeroom. To make sure that received goods are of the standardquality and according to hotel’s specifications.
特别注意为客人提供的食品的新鲜度，外观和温度。
To constantly be alert on freshness, presentations and temperature of food served.
监督食品品味部门的工作。
To supervise food tasting sessions
具体协调各餐厅/宴会部/食品生产部门之间的关系，并且有责任监督所有厨房员工的工作。
To co-ordinate, in detail on the Restaurant / Banquet / food production, and all specific duties to all employees under his supervision.
检查所有餐厅和宴会多功能厅的摆台情况，确保按时为客人提供高标准的服务与食品。
To check all set-ups for restaurant and banquet functions. Responsible for the correct timing duringservice and to ensure that food served is always of the highest standards.参加每周与行政总厨的例会，讨论将来的经营战略，评估当前行动的进展情况并且按照要求参加其他部门的会议。
Attend a weekly meeting with the Executive Chef to discuss future business strategy and review ongoingaction plan progress, and other departmental meetings as required.
更新配料卡和菜单，制定促销计划。Update menu recipe cards and menu planning for promotions.
年龄要求：45岁以下 
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酒店业--全服务中档酒店/4星级 
100-499人 
国有企业 