• 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
• 年度旅游
• 人性化管理

Duties 工作任务:
1.Ensures that recipes and costing are established and updated.
   确保菜单和成本的存在和更新
2.Monitor food quality and quantity to ensure the most economical usage of ingredients.
 监控食品的质量和数量是确保最大限度的节约原材料
3.Attend monthly management meetings, Food and Beverage meetings and hold daily briefings .
  出席每月管理者会议，参加餐饮部会议。
4.Advise new menus and seasonal food concept changes .
    对新菜单提出建议和改变季节性食品的观念
5.Liaise with the Chef on daily basis to advise of any challenges and that the guest will experience no delays during the service period.
    组织厨师日常基本的挑战，令客人感受无任何延误的服务。
6.Check the quality of food prepared by staff to the required standard and make necessary adjustments.
   检查员工准备的食品质量按需求标准和做出必要的调整
7.Spot check all the market order items in the loading area with commissary chef
  在收货时检查食品质量
8.Select staff that display qualities and attributes that reflect the department standards.
    选择有良好表现和工作态度的员工作为部门标准
9.Manages the training function and ensures all staff certified in their position before taking charge of an area of responsibility.
   管理培训和确保所有员工在他上任他的岗位之前具有该岗位合格的资质
10.Reviews the roster that reflect business and high productivity whilst yielding a high degree of guest satisfaction.
    审阅排班表，以提前反映出生意和高出品率同时很大程度影响客人的满意度。
11.Monitors the overall food operation and ensures that food items are being prepared in a timely and  correct manner.
   监控整个食品操作并确保食品按时和正确地操作。
12.Responsible for overseeing the cleanliness, hygiene and maintenance of the kitchen and undertakes steps necessary to maintain the highest possible standards in this area.
     负责察看清洁、卫生和厨房维护，并采取必须的步骤保持区域最高的标准。
13.Attends communication meetings and is responsible for ensuring all staff in his area receives this communication.
    参加交流会议并负责确保所有的员工获得此交流信息以确保员工的高度满意。
14.Conducts culinary department meetings and communicates important hotel information to staff and  receives feedback in the absence of the Chef, and communicates upwards to ensure a high level of staff satisfaction.
    召开厨房会议和传达酒店通知和收集员工的反馈意见，确保员工很高的满意度
15.Controls, monitors and is responsible for the optimum food cost to yield the maximum amount of outlet profit and maximum guest satisfaction.
    控制、监控和负责获得最佳的成本控制以获得各部分的最佳收益和最佳客人满意度。
16.Works very closely with the Chef and meets regularly to determine menu selections and specials that is both satisfying to guest and profitable to outlet.
   与厨师紧密合作，常规会面决定菜单的选择，以同时让客人满意和获得各部分满意的收益。
17.Reviews all time sheets to ensure that staff working times and meal breaks are accurate.
     检查所有的时间表以确保所有员工的工作时间和用饭时间准确。
18.Al times understand, practice and promote the teamwork approach to achieve missions, goals,  and overall departmental standards.
      时刻理解、实践和促进团队的工作方法，达到使命和目标和部门的总体标准。
 
Responsibility   主要职责: 
1.Maintain at all times a professional and positive attitude towards his colleagues, and supervisors  alike, and behave in accordance to the established hotel rules and employee handbook for him and staff under his supervision. To ensure smooth operation of the department.
     时刻保持对于同事和主管等一个专业和积极的态度，依据饭店的规则和员工手册的要求行为举止，确保部门的良好运营。
2.Coordinate, organize and participate in all production pertaining to the kitchen. Checks and follow-up on the mise-en-place of the ala carte menu and daily menus, seasonal specials. Maintains the  
 standards of preset recipes, portion control and costing at all times.
     协调、组织和参与和厨房有关的所有产品的制作，检查并依照零点菜单和每日菜单，季节特供菜单。 时刻保持预先设置菜单的标准，份量和成本。
3.Keeps discipline and proper work practices for himself and the staffs assigned to him at all times.
     Also checks on personal hygiene, clean uniforms, sanitation and cleanliness of the workstations,  sanitation of the work tools. Be aware of the dangers of contaminated food and the needs to proper checking and turnover of the mise-en-place in the refrigerators. Reports to the Chef on any problem to take appropriate actions.
  时刻保持自己和所管辖的员工的纪律性和适当的操作。并且检查个人卫生、整洁的工服、操作台的整洁和卫生、清洁的器具。知道污染食品的危险和适当检查，彻底清理冰箱的需要。向Chef汇报所有问题并采取适当的行动。
4.Follow up on any changes in new recipes or work methods pertaining to any new menus, daily specials, and promotional activities as per instructions given by the Chef.
    遵照Chef要求的任何新菜单的改动和对于新菜单、每日特供菜单、促销活动所采取的任何工作方法。
5.Works closely with the Chef on determining the quantity of food items and mise-en-place to be produced, bought or prepared for that day. With a view to exercise the maximum control on wastage
and achieve optimum profitability.
  紧密配合Chef对于当天食品数量的定购。最大限度的杜绝浪费已获得最佳的收益率。
6.Checks all equipments belonging to his department and make sure that all are in good working order, and if necessary reports to the Chef for any faults and problems to be solved. Prepares the
necessary work orders to the Engineering department.
  检查所有归属于该部门的设备，确保所有设备正常运转，如果需要向Chef汇报所有问题。准备递送工程部门的维修单。
7.Involved in the day to day monitoring of the food cost and responsible to keep it to the budget when the chef is absent.
当行政总厨未在岗时负责每日食品成本的监控并维持预算
8.In charge the kitchen when executive chef absent
   当行政总厨未在岗时负责整个厨房的行政管理工作。
9. Does any special assignment as assigned by the Executive Chef.
执行任何行政总厨指派的工作。

        芜湖世茂希尔顿逸林酒店位于“江城”芜湖长江江畔，毗邻市中心-中山路步行商业圈、美食街商圈，地理位置十分优越。透过酒店装饰优雅的客房，可饱览壮观的长江江景及优美的城市景观。从酒店步行出发，即可拥有愉快的购物、娱乐体验。您也可以与家人在方特欢乐世界来一场惊险刺激的冒险之旅。更多城市美妙感受等待您的探索发现。酒店距离火车站、汽车站仅20分钟车程，距离南京禄口国际机场2小时车程。        芜湖世茂希尔顿逸林酒店配有442间配备齐全的客房，包括23间套房。无论是单独旅行的商务客人，还是全家出行的休闲游客，我们定能满足您的需求。酒店配有“開”-咖啡厅、餐厅、酒坊这里是满足您休憩需要的理想场所；“米市”中餐厅-带您品味舌尖上的中国！主理正宗徽菜、淮扬菜、川菜及粤菜，提供零点大厅及包厢服务。精力充沛的大脑需要健康的身体，酒店健身房配备Precor器材是您的绝佳选择；室内恒温泳池是一天劳累后放松身心的又一选择；酒店Spa是令身心充满快乐和宁静的幸福之地。