• 舒适员工公寓
• 合理薪酬体系
• 完善培训体系
• 丰富员工活动
• 员工免费住房
• 集团内部调动
• 优秀工作团队
• 十天带薪年假
• 五险一金
• 节日礼物

§  Buys locally available fresh products whenever possible and has limited menus which are changed frequently to ensure the guest is always offered a variety of food items.
无论何时尽可能地购买当地新鲜产品，通过有限的菜单的频繁更换，确保总能为客人提供花样繁多的菜肴。
§  Participates in planning menus and utilisation of food surpluses and leftovers, taking into account probable number of guests, market conditions, and popularity of various dishes and frequency of menu.
考虑客人人数，市场环境及菜式的受欢迎程度和菜单使用率，与餐厅经理一起计划或参与菜单设计和尽量利用库存和现有食物，
§  Reviews menus, analyses recipes, determines food, labour, overhead costs and assigns prices to menu items.
回顾菜单，分析烹饪配方，确定选材，进行人员分配，计算管理费用的成本及菜式定价。
§  Directs and strictly adheres to food apportionment policy to control costs.
指导食物配置来控制成本。
§  Assists in the process of introducing and testing the market with new products, which are market-orientated in terms of price, and product.
根据市场导向的价格及产品，引进及尝试市场中出现的新产品。
§  Serves fresh food to guests which is prepared at last minute, is consistent in quality, and reflects the style of the outlet concept.
为客人提供新鲜食物，即使是最后一分钟准备，都要持续保证食物的高品质，充分体现餐厅风格及经营理念。
§  Closely supervises cooking and other Kitchen personnel and coordinates their assignments to ensure economical and timely food production.
密切监督烹饪及员工工作，协调他们的工作任务，确保经济省时的出品。
§  Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner.
观察食物准备及烹饪的方法，食物的尺寸规格，以及食物的装饰，确保食物按照所规定的标准去准备。
§  Tests cooked foods before plate-up and service.
在食物上碟前和服务客人过程中，检验被服务给客人的食物。
§  Estimates food consumption and purchases or requisitions of foodstuffs and kitchen supplies.
对食物的消费，采购，食物原材料及供应进行评估。
§  Devises special dishes and develops innovative recipes.
设计特殊的菜肴器皿，发展创新的烹饪处方。
§  Establishes and enforces nutrition and sanitation standards for restaurant.
建立及加强食品营养及餐厅的卫生环境。
§  Assistant Chef De Cuisine establishes and enforces food safety management for kitchen.
协助厨师长建立及加强厨房的食品安全管理
§  Assists the Chef de Cuisine with the development and maintenance of a detailed Department Operations Manual that reflects Policies & Procedures, work processes and standards of performance within the Division.  Ensures annual review to accurately reflect any changes.
协助厨师长反映部门政策、程序，工作流程和绩效标准的营运指南的更新、维护和发展，确保年度回顾能准确地反映任何变化。
§  Assists with the preparation and regular update of the Food and Beverage Departmental Budget in close cooperation with the Chef de Cuisine, ensuring targets are met and costs are effectively controlled.
协助副厨师长准备定期更新餐饮预算，确保达到预期目标及有效控制成本。
§  Assists Outlet Chefs and Kitchen Apprentices to work following the operational, financial, administrative philosophies ensuring associates are multi skilled and perform multi tasks.
协助各餐厅厨师及厨房学徒根据酒店运营的、财务的、行政的管理哲学工作，努力成长为掌握多样技能的复合型人才。
§  Through hands-on management, supervises closely all Outlet Chefs and Kitchen Commis in the performance of their duties in accordance with Policies & Procedures and applicable laws.
通过层级和现场管理，密切监督所有厨师职责范围内的表现必须和酒店政策和现行法律相匹配。
§  Delegates appropriately duties and responsibilities to equipped and resourceful associates, nurturing and developing them whilst ensuring standards of operation and safety are maintained.
适当授权给经验丰富的员工，培养和发展他们，同时保持和维护营运和安全的标准。
§  Instils and supports the Training initiatives and philosophies of the company and works closely with the Learning Manager and Chef de Cuisine in the training and development of associates.
灌输培训主动的精神及公司管理理念，紧密与进修发展部经理合作发展部门培训员。
§  Develops and assists with training activities focused on improving skills and knowledge.
协助和展开提高员工技巧和知识的培训活动。
§  Ensures associates have a complete understanding of Rules & Regulations, and that behaviour complies.
确保员工充分理解并遵守酒店的政策。
§  Monitors associate morale and provides mechanism for performance feedback and development.
激励监督员工士气，提供表现反馈和发展的机制。
§  Conducts annual Performance Development, providing honest and appropriate feedback.
进行年度绩效考核，真实、适当的给予评估。
§  Effectively communicates guiding principles and core values to all levels of associates.
有确保各层次员工有效沟通的准则和具备核心价值理念。
General
§  Exercises responsible management and behaviour at all times and positively representing the Hotel Management Team and Hyatt International.
保持任何时间训练有素，负责任地进行管理和表现自身行为举止，正面积极的展示酒店、管理团队及凯悦国际。
§  Responds to requests to undertake any reasonable tasks and secondary duties and to changes as dictated by the hotel, industry and company.
根据酒店、行业和公司的变化，回应并执行任何合理的任务及额外职责。

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