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

a)  All Restaurant Kitchens, including Pastry , Main Kitchen, Team Restaurant Kitchen, Executive Club Lounge kitchen, Stewarding, Occasionally off-Site Events.
所有餐厅厨房，包括饼房、主厨房、员工餐厅厨房、行政酒廊厨房、管事部、外卖宴会。
b)    Planning, Preparation and Implementation of High Quality Food& Beverage Products and Set-up’s in all Areas and  Restaurants.
计划和准备执行高质量的食品和摆设在指定的餐厅。
c)    To assist colleagues, in supporting culinary teams, if required, to enhance team spirit, develop credibility, respect, openness and trust.
支持厨房部门时协助同事，同时加强团队精神，发展信任，尊重与开放。
d)    To actively participate in the training, development the Culinary colleagues.
积极的支持培训和培养厨房的员工。
e)    Conducts colleague performance appraisals to review colleagues’general performance and discuss any areas for fine tuning/development – and highlight areas of strength.
完成并评价员工的工作评估和讨论任何的优缺点，同时强调优点。
f)     Maximize motivation, morale and consistently maintain discipline and discipline related documentation following hotel guidelines and local legislation.
最大化积极性，道德和持续良好的解决问题的能力，解决与酒店文件相关的指导方针和当地的法律。
g)    To report accidents and sickness in the log Book and to report any such incidents immediately, with  clear and concise updates if required, and follow up completed.
报告任何事故和疾病在值班日记里并且及时报告所有的事件，加上简单有序的更新与完结。
h)    To attend meetings and briefings as instructed, and clearly and concisely disseminates relevant information to related teams, within pre-determined time frames.
举行厨房例会， 与厨房的员工一起去协助，提供支持，建立道德和加强可信性。
i)      To conduct regular meetings with the Culinary colleagues to assist, provide support , build morale and enhance credibilit.
保持部门的变化，不好的行为和推荐的更新。
j)      To respond to change positively, in the departmental function as dictated by the industry, company or hotel.
对变化做出积极的反应，在部门相对酒店，公司和，整个产业的反应。
k)    Interacts with colleagues of other departments within areas of responsibility and develops solid working relationships with them.
参与其他部门员工的内部责任并与他们建立可靠的关系。
l)      Must participate actively in Daily Quality initiatives (Daily Chef Briefings, Monthly Team Meetings) in order to constantly improve the Culinary operation, meet targets and keep communication flowing.
必须积极主动参加每日质量会议（每日厨师晨会、团队会议），以保持厨房运营持续地提高，达到目标和保持顺畅地交流。
m)   Reviews the roster prepared by section chefs in advance that reflect business and high productivity whilst yielding a high degree of guest satisfaction.
提前审阅部门厨师长安排的排班表，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。
n)    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。
o)    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。
p)    At all 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。
q)    Check the quality of food prepared by team member 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。
r)     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。
s)    Liaise with the Chef’s 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。
t)     Check the quality of food prepared by team member to the required standard and make necessary adjustments.
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。
u)    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。
v)    Neat in appearance and well groomed.
整洁的仪表。
w)   Able to work with little supervision.
较强的自我管理能力。
x)    Able to lift heavy objects.
能胜任体力工作。
y)    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。
z)    The hotel business functions seven days a week, 24 hours a day.  All ambassadors must realize this fact and be aware that at all times it may be necessary to move ambassadors from their accustomed shift as business demands.
同事须明确知晓酒店是每周七天、每天二十四小时运转的行业。因工作需要，上班的班次会随时相应调动。
aa) Management reserves the right to make changes to this job description at its sole discretion and without advance notice.

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。