• 五险一金
• 技能培训
• 带薪年假
• 岗位晋升
• 管理规范
• 年底双薪
• 包吃包住

AREAS OF RESPONSIBILITY
职责范围
 
Organizes and maintains work areas, cooler and pantry storage for restaurant
管理并维护工作区域
·  Familiar with and enforces food safety and health guidelines熟悉食品安全政策
·  Provides input for creation of restaurant and bar menus为餐厅提供创意的菜单
·  Completes daily food production sheets and other reports 完成日常的食品报告以及其他的报告
·  Checks all stations to ensure proper setup, cleaning, stocked to forecasted business, and take down before, during, and after each shift
检查确保食物出品的正常、干净。提前做好备货
·  Assists in quarterly inventories and ensures inventory is used “first in, first out” to avoid spoilage
管理季度存货，使用库存货物遵循先进先出的原则避免存积货物
·  Inspects ingredients upon delivery and before use to ensure quality
检查供应商送货的质量
·  Organizes frequent cleaning and sanitation of work areas, cooler, and pantry storage
保证工作场所的干净、通畅
·  Clean and sanitize kitchen equipment, report malfunctioning equipment to Engineering.
Manages kitchen staff
保证厨房设备的干净以及符合卫生标准，如有故障及时报修工程部，管理厨房员工
·  Relays feedback of restaurant employees to department manager
将餐厅员工的意见传递给部门经理
·  Trains kitchen staff
培训厨房员工
·  Leads periodic meetings with restaurant stewards and cooks to coach on new recipes and kitchen processes
给厨房管事员开会，同时不断的推出新的菜品配方
·  Works with Executive Sous Chef to schedule restaurant cooks, stewards, and other kitchen staff for appropriate coverage
与行政副总厨计划餐厅的食物出品、管事工作以及员工的管理
·  Conducts interviews with potential hires upon request
根据要求进行人才挑选
Prepares and inspects food to maintain quality standards
准备和检查食物的质量
·  Inspect orders to ensure the temperature, quality, presentation, and portion size meets restaurant standards检查食物出品的温度、质量、出品卖相符合餐厅的标准
·  Assists in cutting meat, preparing food and stocking restaurant workstations
协助出餐
·  Shares food and beverage complaints with Executive Chef and works to resolve
与行政副总厨分享客人对于菜品的意见，并做到让客人满意
·  Participates in vendor and outlet food tastings
参与试菜
·  Ensures department adheres to RHG, hotel, local and state health, hygiene and safety policies
确保部门遵守丽笙集团标准、酒店标准以及食品卫生安全标准
Works with other departments to efficiently operate restaurant kitchen
与其他部门合作并保证餐厅厨房的有序运行
·  Maintains current and seasonal recipes for menu items
保证餐厅的菜品具有时令性
·  Aware and informed about hotel events which impact restaurant and food inventory
知晓酒店的生意情况从而安排厨房的运行情况
·  Attends Banquet Event Order (BEO) meetings when clients will utilize restaurant for meals or events
出席宴会沟通会
·  Responds quickly and accurately to requests for special accommodations (allergies, non-menu dishes) for guests, groups, and events
对于敏感的客人的需求有快速准确的回应，以达到满足客人需求。
Creates 100% guest satisfaction by providing the Yes I Can! experience through performance that demonstrates the standards of genuine hospitality and exceeding guest expectations
通过展现待客标准和超越客户的期望的服务，提供“是的，我行！”体验，创造100%的客人满意 ！
 
·  Gives personal attention, takes personal responsibility, and uses teamwork when providing guest service
给予个人关注，承担个人责任，提供对客服务时并进行团队合作
·  Listens, apologizes with empathy, finds a solution and follows through when resolving guest problems
倾听、 富有同情心的道歉、 解决客人的问题时找到解决方法并遵循
·  Provides Yes I Can! genuine hospitality and teamwork on an ongoing basis
提供“是的，我行”待客服务以及团队合作
·  Assumes the responsibility to notice when the guest is not satisfied and uses their best judgment as to when it is appropriate to use the 100% Guest Satisfaction
在客人不满意时承担需要注意的责任，同时对使用100%的客人满意是否合适做出最佳判断。
·  Performs other duties required to provide the service brand behaviour and genuine hospitality
执行要求的其它职责以按照品牌要求和待客方式提供服务
 
Adheres to hotel policies and procedures
遵守酒店的政策
·  Attends work on time as scheduled正常上下班
·  Follows hotel grooming and hygiene standards遵守酒店的仪容仪表的标准
·  Minimises safety hazards by following all safety rules and procedures严格遵守安全准则
·  Keeps immediate manager promptly and fully informed of all problems or unusual matters of significance对于出现的问题要保证部门员工都知晓
·  Performs all duties and responsibilities in a timely and efficient manner in accordance with established company policies and procedures to achieve the overall objectives of this position根据酒店的政策程序完成本职工作
·  Maintains a favourable working relationship with all other company employees to foster and promote co-operative and harmonious working climate与其他酒店的同事保持良好的关系
·  At all time projects a favourable image of Brand to the public时刻将卡尔森的品牌形象展示给公众
 
REQUIREMENTS要求
·  Knowledge of local health and safety regulations
熟知当地的食品卫生安全的相关规定
·  Culinary degree or equivalent experience
厨师专业或者同等的工作经验
·  4 years progressive experience in high-volume kitchen
4年以上的大型厨房的工作经验
·  Excellent oral and written communication skills
良好的沟通以及书写能力
·  Collaborate effectively with other hotel employees and managers to ensure teamwork
·  较好的团队协作能力
·  Able to resolve conflicts guests, supervisor and employee
  能够解决客人、主管、员工之间的冲突
·  Ability to multitask and work well under pressure
较强的抗压能力

The Radisson Hotel Group is one of the world’s largest and most dynamic hotel groups. The portfolio of RHG includes more than 1,300 hotels, a global footprint spanning 80 countries with more than 80,000 people. In Asia Pacific, RHG is fast expanding its portfolio of hotels. It currently has 159 hotels in operation and under development in more than 10 countries.丽笙酒店集团是全球规模最大、最具发展活力的酒店集团之一。集团在全球80多个国家管理运营1300多家酒店，员工人数超过8万名。 在亚太区，丽笙酒店集团正积极拓展酒店业务，目前已运营和正在筹建的酒店有159家，遍及10多个国家。 Radisson Blu Hotel Kashgar covers an area of 17,969m2 , it combines guest rooms, food & beverage, conference centre and entertainment together. There are 233 well-appointed standard rooms, 27 suites and 1 presidential suite. The building is 19 floors high and will be a landmark of Kashgar. It will to be the best international five star hotel and conference centre in Kashgar.喀什深业丽笙酒店占地面积17969m2， 设有客房、餐饮、会议中心、文体娱乐等功能。酒店配有标准间233间、套房27套及总统套房1套。酒店19层的高楼将成为喀什市的标志性地标建筑物，致力打造喀什市最尊贵、典雅、高尚的国际标准五星级酒店和国际会议接待中心。