• 足额五险
• 节日礼物
• 技能培训
• 带薪年假
• 岗位晋升
• 包吃包住

     
Job  Summary岗位概述：
  
Manages kitchen  operations including Stewarding, Banquet Kitchen, Commissary Kitchen, In-Room  Dining operations with an emphasis on maintaining hygienic standards and  practices, staff training, and overseeing the preparation and presentation of  a consistent food product which meets customer’s expectations. Promotes the desired work  culture around the  Winning Ways and Service of the Hotel and the brand ethos. Accountable for  overall success of the daily kitchen operations. Leading staff and managing  all food related functions. Works to continually improve guest and employee  satisfaction while maximizing the financial performance in all areas of  responsibility. 
  
管理包括管事部、宴会厨房、加工厨房、客房送餐在内的厨房并始终坚持卫生标准及操作规范，加强员工培训，并监督相关的食品准备环节，确保美食符合顾客的期望。围绕酒店的制胜方式和服务以及品牌精神，推广理想的工作文化。负责厨房的全面工作，带领员工管理所有相关的职能，不断提高顾客满意度和员工满意度，和最大化财务绩效。
   

     
Key  Responsibilities 主要工作职责
  
1.    OPERATIONA  RESPONSIBILITIES 运营职责 
  
·          Manages all functions of the Food Production,  Stewarding and related kitchens operations including back of house of  culinary to achieve the optimum quality level of food production, sanitation  and department profit.      管理食品生产、管事部和相关前区和后区厨房工作的所有职能，以达到食品生产和卫生的最佳质量水平，实现部门利益最大化。
  
·          Oversees special events and special food  promotions. 监督特殊活动和特殊食品的促销。
  
·          Makes recipes and maintains up-dated and accurate  costing of all dishes prepared and sold in the Food and Beverage operation.制作食谱，并对餐饮部所有准备和销售的菜品进行更新和准确的成本核算。
  
·          Develops and writes standard recipes. 开发和编写标准食谱配方。
  
·          Develops new dishes and products. Takes steps to  ensure that outstanding culinary technical skills are maintained.开发新的菜肴和产品。采取措施确保保持优秀的烹饪技术技能。
  
·          Maintains comprehensive product knowledge  including ingredients, equipment, suppliers, markets and current trends and  make appropriate adjustments to kitchen operations accordingly. 保有全面的产品知识，包括配料，设备，供应商，市场和当前的趋势，并相应对厨房的运作做出调整。
  
·          Controls and analyzes, on an on-going basis, the  level of the following: 在持续改建的基础上，控制和分析下列各方面的水平：
  
·      　Sales 销售
  
·      　Costs 成本
  
·      　Issuing of food　食品出品
  
·      　Quality and presentation of food products 食品质量和外观呈现
  
·      　Condition and cleanliness of facilities and  equipment　厨房设施设备的维护和清理　
  
·      　Guest Satisfaction 顾客满意度
  
·      　Marketing 市场定位
  
·          Develops training plans, develops training  material in accordance with  Hotel  guidelines and implements training plans for the Food Production employees  and other Food and Beverage employees with the Learning & Development  Department. 根据学习与发展部门的培训计划，根据酒店的指导方针制定培训材料，并对参与食品生产的员工和其他餐饮员工实施培训计划。
  
·          Develops with the Operation EAM popular menus  offering guests value for money in accordance with  hotel guidelines. 根据酒店的指导方针，与运营副总共同开发符合客人需求且及具性价比的大众菜单。
  
·          Plans and organizes with the Operation EAM the  Food and Beverage activities in the hotel. 与运营副总一起策划并组织酒店的餐饮活动。
  
·          Keeps an up-dated Hotel Policies and procedures  file and up-dated files on the following Food Production matters: 保持更新酒店政策和程序文件，并更新以下食品生产事项的文件：
  
·      　Recipe 食谱
  
·          Finance  财务
  
·      Standards 标准
  
·      Personnel and Training 人员和培训
  
·      Outlets 餐厅
  
·      Promotions 促销活动
  
·      Meetings 会议
  
·      Projects 项目
  
·      Material and Equipment 设备及材料
  
·      Miscellaneous 其他杂项
  
·          Sets Food Production and Stewarding goals and  develops strategies, procedures and policies. 制定食品生产和管事目标，制定战略、程序和政策。
  
·          Determines with the Director of Finance the  minimum and maximum stocks of all food, material and equipment. 与财务总监一起确认所有食品、材料和设备的最低和最高库存。
  
·          Sets standards of all food and equipment  purchases in accordance with hotel guidelines. 根据酒店的指引，制定所有食品和设备的采购标准。
  
·          Monitors local competitors and compare their  operation with the hotel Food and Beverage operation. 监控本地竞争对手，比较分析酒店餐饮业务。
  
·          Ensure cleanliness of the outlet.确保厨房干净整洁。
  
·          Ensure sufficient operation equipment before the  shift.确保开餐前有足够的操作设备。
  
·          Communicates with Operation EAM on all aspects of  the kitchen management, to ensure proper co-ordination of instructions and  directives to Executive Chefs.与运营行政副总就厨房管理的各个方面进行沟通，以确保对行政厨师的指示和指令进行适当协调。
  
·          Follow up instructions given by Operation EAM and  reports back any observations.听从运营行政副总给予的指示并做出汇报及反馈。
  
·          Attends all meetings and follows any directives  given therein.  Advises Operation EAM  on all topics of importance.参加所有会议并跟进所有指示。在重要话题上给予与运营行政副总意见。
  
·          Confers with each section leader on work  schedules, overtime requirements and duty roster.与部门领导协商工作安排，加班申请和班表。
  
·          Streamlines all training requirements between  Executive Sous Chef in charge of Training and all section leaders and co-ordinates  all arrangements for proper execution of instructions.精简主管培训和所有部门领导之间的所有培训要求，并协调所有安排，以便正确执行指示。
  
·          Recommends to Operation EAM changes in kitchen  equipment and structure and transmits any recommendations from the rest of  the kitchen brigade. Discusses future budget items and keeps track of  requirement throughout the year.向运营行政副总推荐厨房设备和结构的转调，并传达后厨所有人员的意见。商讨未来预算物品并跟进全年的需求。
  
·          Is responsible to keep a record of all special  promotions and activities, writing recipes and taking photographs.负责记录所有特殊促销和活动，编写菜谱并拍照。
  
·          Responsible for promotions, advertising bring in  Guest Chefs and working on promotional theme menus.负责促销、广告以吸引客人并制作促销主题餐单。
  
2.    HUMMAN  RESPONSIBILITIES  人事职责
  
·          Ensures correct hygienic procedures, checks and  controls refrigerators to ensure proper food turnovers and cleanliness.确保正确的卫生程序，检查并控制冰箱以确保良好的食物周转和清洁。
  
·          Supervises any VIP parties and set ups,  decorations and food displays. Liaisons with other departments, including  steward and service   for proper  co-ordination whenever needed.监督所有贵宾活动和摆设、装饰、和食品展示。与其他部门联系，包括管事部和服务人员确保在需要时做合理协调。
  
·          Spot checks before service hours and thereafter  in regular intervals in all food producing outlets and buffets and gives  immediate attention in case of any discrepancies.在服务前后对所有食品生产点和自助餐点进行定期的常规检查，并及时关注是否有任何差异。
  
·          Co-ordinates food orders from Storeroom and  direct market and makes constant spot-check on their quality, gives special  attention to all imported products.协调仓库和食物订单，检查其质量，特别关注所所有进口食材。
  
·          Keeps aware of trends, practices and equipment in  the food service industry through trade magazines and other aids.通过贸易杂志和其他辅助工具了解食品服务行业的趋势、做法和设备。
  
·          Evaluates the performance of the kitchen staff  and gives the General Manager any recommendations for promotions or other  actions.评估所有厨房员工的表现并给予总经理任何升职或其他人事变动建议。
  
·          Signs and checks all requisitions from other  kitchen departments.检查并签署所有其他厨房部门的请购单。
  
·          Conducts interviews and makes decisions on  recruiting new staff members.安排面试并决定招聘员工。
  
·          Works with the Director of Human Resources to  ensure the departmental performance of staff is productive. Duties include: 与人力资源总监合作，确保部门员工的工作效率。职责包括：
  
·      Plans for future staffing needs.计划未来的人手需求。
  
·      Recruits in line with company guidelines.招聘员工要符合公司的指导方针。
  
·      Prepares detailed induction programmers for new  staff.为新员工准备详细的入职。
  
·      Maintains a comprehensive, current and guest  focused set of departmental standards and procedures and oversees their  implementation.保持一套全面的、当前的和以客人为中心的部门标准和程序，并监督其实施。
  
·      Ensures training needs analysis of Kitchen staff  is carried out and training programs are designed and implemented to meet  needs.确保对厨房员工进行培训需求分析，制定并实施培训计划以满足需求。
  
·     Conducts probation and  formal performance appraisal in line with company guidelines.根据公司的指导方针进行试用期和正式的绩效考核。
  
·     Maintains up to date  staff records and approves leave requests etc.维护最新的员工记录，批准休假申请等。
  
·     Coaches, counsels and  disciplines staff, providing constructive feedback to enhance performance.提供建设性的反馈，以提高员工的工作表现。
  
·      Regularly communicates with staff and maintains  good relations.定期与员工沟通，保持良好关系。
  
3.    FINANCIAL  RESPONSIBILITIES 财务职责
  
·          Participates in the preparation of the hotel’s revenue plan.参与酒店收入计划的制定。
  
·          Works with Finance and Business manager in the  preparation and management of the department’s budget. Duties include: 与财务和业务经理一起准备和管理部门的预算。职责包括:
  
·      Co-ordinate the preparation of the departmental  annual budget;协调部门年度预算的编制。
  
·      Manage the Department ’s expenses.管理部门费用
  
·          Control the quality and cost of foods in the  on-going basis.持续控制食品质量和成本。
  
4.    OTHER  RESPONSIBILITIES  其他职责
  
·          Participates in the  preparation of the hotel’s  marketing programs. 参与酒店市场计划的制定。
  
·          Demonstrate Awareness of  OH&S policies and procedures and ensure all procedures are conducted  safely and within OH&S guidelines and ensure your direct reports do the  same. 了解职业健康安全政策和程序，确保所有程序在职业健康安全指导方针范围内安全进行，并确保你的直接下属也这样做。
  
·          Be aware of duty of care  and adhere to occupational, health and safety legislation, policies and  procedures. 了解注意义务，遵守职业、健康和安全法规、政策和程序。
  
·          Be familiar with property  safety, first aid and fire and emergency procedures and operate equipment  safely and sensibly. 熟悉财产安全、急救、消防和紧急程序，安全、理智地操作设备。
  
·          Initiate action to correct  a hazardous situation and notify supervisors of potential dangers. 采取行动纠正危险情况，并将潜在危险汇报给管理层。
  
·          Log security incidents and  accidents in accordance with hotel.根据酒店要求记录安全事件和事故。
  
·          To maintain a high customer  service orientation by approaching the job with the customers in mind.制定严格的客人服务标准，工作中做到心中有客人。
  
·          To have a positive impact,  taking personal responsibility and initiative to resolve issues, always  clearly communicating with both customers and colleagues.以身作则，积极解决各种问题起到良好的示范效果。与客人和员工保持清晰明了的沟通。
  
·          To be motivated and  committed, approaching all tasks with enthusiasm and seizing opportunities to  learn new skills or knowledge in order to improve your personal performance.态度积极诚恳，热心本职工作并把握机遇去学习新的技能和知识提高自身能力。
  
·          To be flexible, responding  quickly and positively to changing requirements.灵活机动，应变能力强。
  
·          To maintain high team,  focus by showing co-operation and support to colleagues in the pursuit of  team goals.建立良好的团队精神，协同工作，为了共同的目标努力。
  
·          To contribute ideas and  suggestions to enhance operational / environmental procedures in the hotel.为各项运营流程的发展献计献策。
  
·          To performs duties and  responsibilities in a safe manner.以良好的态度履行自己的职责。
  
·          To actively promote the  services and facilities of the Hotels to guests and suppliers of the hotel.向客人以及供应商推荐酒店的服务性以及便捷性。
  
·          To ensure all operating  equipment furniture are in good condition.确保所有厨房设备用具的正常使用。
  
·          Your JD would be updated  base on needs. We would acknowledge the latest JD signed.根据工作需要或工作调动，您的岗位职责将会被调整，以最新版本为准。
   

JOB SPECIFICATIONS 岗位要求
     
Job Knowledge / Skill:
  
a)     Fully  familiar in all operation and kitchen.
  
b)     A  proven track record of success in a similar role, showing you have the capability  to build customer loyalty and guest satisfaction; controlling profit and  costs.
  
c)      Strong  interpersonal and problem-solving abilities.
  
d)     Highly  responsible & reliable.
  
e)     Meticulous,  rigorous, with strong work enthusiasm and sense of responsibility.
  
f)       Good  oral presentation skills, excellent communication and analytical skills, high  loyalty to the company.
  
g)      Be  able to relate to all levels of guest and management.
  
h)      Ability to recognize  customers and remember their preferences
      
专业及技能 : 
  
1)      充分熟悉了解运营和厨房
  
2)      相关工作经验，能够与客人建立忠诚度和客户满意度；控制利润和成本
  
3)      良好的人际关系和解决问题的能力。
  
4)      有较强的事业心和责任感，为人处事公正严肃。
  
5)      工作细致、严谨，具有较强的工作热情和责任感。
  
6)      良好口头表达能力，优秀的沟通、分析能力，对公司忠诚度高。
  
7)      能够与客人建立良好的客户关系。
  
8)      有能力辨认客人并记住他们的喜好

        
Education: 
  
        Degree relate to hotel management  required.
      
教育水平：
  
酒店管理专业相关学位。
        
Experience: 
  
a)     10 years international hotel management  experience. 
  
b)     Pre-opening  Experience preferred.
  
c)       Willing to take challenge  and working under stress.
      
工作经验：
  
1)      10年以上国际酒店管理经验
  
2)      筹备酒店经验优先
  
3)      愿意接受挑战并承担一定的工作压力
        
Additional Skill required: 
  
a)      Strong adaptability,
  
b)      Excellent communication skills and interpersonal  skills,
  
c)       The initiative,
  
d)      Work knowledge,
  
e)      Solve the problem,
  
f)        The ability to call, organize and train,
  
g)      Own the great Coordinate and communication skill.  
  
h)      Gentle behavior
  
i)        Perfectionism
  
j)        Detail oriented
  
k)       Respect internal team member and external guest  equally
  
l)        Willingness to help others
  
m)     Grace and elegant presentation
  
n)      Sincere and  consideration
  
o)      Good Intelligence Quotient & Emotional  Quotient is very crucial.
      
其它技能要求：
  
1)      适应性强，
  
2)      卓越的沟通能力和人际交往能力，
  
3)      主动，
  
4)      工作知识，
  
5)      解决问题，
  
6)      号召、组织和培训能力，
  
7)      有较强的协调能力，
  
8)      行为沉稳，
  
9)      追求完美，
  
10)    注重细节，
  
11)    同等尊重外部客人与内部伙伴，
  
12)    乐于助人，
  
13)    优雅端庄，
  
14)    真诚体贴。
  
15)    高智商、高情商

紫云玄清是金坛茅山旅游度假区首家以“维持生态、恢复生态”为规划建设前提，打造环境优先，山水交融，注重建筑空间与茅山自然生态景观相互交融、和谐共生的低密度五星级标准度假酒店。该项目位于江苏省金坛茅山旅游度假区北部核心片区，西临茅山颐园，北接金茅公路，占地1825亩，建设用地面积约216.08亩，建筑面积3.1万平方米，由常州紫云湖旅游开发有限公司投资建设，总投资超10亿元。项目以“生态游憩、休闲度假、文化体验”为功能定位，突出山水交融的自然特色，主要呈现“一核、二带、七区”空间布局和“同心圆式”绿化结构。其中“一核”为湖心酒店；“二带”为入口瀑布景观带、湿地景观带；“七区”为入口区、会议综合区、书画院、酒店配套区、森林生态区、湿地果园、保育生态区；“同心圆式”型绿化由林地、湿地、水系、岛屿、庭院构成。项目将按五星级标准打造高端度假型酒店，建有宴会中心、湖滨酒店、书画院、养生馆和客房区等，客房总数约80间，建成后拟由日本酒店运营公司运营。目前酒店主体建筑已完成，内装硬装施工接近尾声，软装及室内家具陈设即将入场，预计2024年5月对外运营。