• 包吃包住
• 节日礼物
• 带薪年假
• 年度旅游
• 技能培训
• 岗位晋升
• 员工生日礼物
• 领导好
• 人性化管理
• 五险

       
1.The Chef de partie must be capable of moving easily within  each department and from department to department, as his help is required  (e.g., from saucier to vegetable chef to banquet) and also be responsible in  each department, in which he works
  
厨房主管必须有能力在部门与部门之间周旋，在其所任职的地方需担一定的职责
    
2.To be in charge of his department and his team
  
主管他的部门和他的团队
    
3.Preparing, cooking, finishing, and garnish of all food  products
  
所有食品成品的准备、烹调、完成和装饰
    
4.Preparation of menus for restaurants and banquet, etc.
  
为餐厅，宴会等准备菜单
    
5.Make sure that set ups and mise-en-place are done accurately  before opening, correct the mistakes found.
  
在营业前,确保准确的做好所有准备工作.发现错误，及时改正
    
6.In your kitchen areas, check the Food Rotation, Food quality  and Presentation
  
检查在你所负责的厨房区域的食品周转，食品质量和摆盘情况
    
7.Work according to standard recipes, procedure and advices  given by your department chef
  
根据部门厨师长的建议，已定食谱和标准操作程序开展工作
    
8.Give support in setting up all buffet (Banquet), and Pastry  display in each restaurant if necessary
  
帮忙自助餐的摆台工作(宴会厅), 如有需要协助饼房在各个餐厅的摆放工作
    
9.Ensure your respective kitchen has sufficient back up to  help the service to run smoothly 
  
保准厨房有足够的库存，使厨房平稳营运
    
10.Keep all food storage and refrigeration very clean 
  
保持食品仓库和冰箱的干净整洁
    
11.Make sure the kitchen is always clean; there should be no  concessions made with regard to cleanliness
  
厨房必需始终保持干净；这一点不能做任何妥协。
    
12.Prepare requisitions for Day’s production and transfers  according to business demands and par stocks to ensure sufficient supplies at  all times and avoid overstocking
  
根据生意需要，准备申请和转调食品, 确保供应的充裕同时避免库存过多
    
13.To be aware of functions, new promotions or any other  relevant information in the banquet notice board
  
关注宴会信息板上的宴会情况, 新的促销和其他相关信息
    
14.Help and supervise the preparation of all required food  products and checks taste appeal, quantity and quality constantly
  
帮助和监督预备所有需要的食品， 检查菜肴的味道，摆盘，质量和份量
    
15.Ensures that your area of preparation is ready on time and  sufficient in quantities to operate service hours uninterrupted.(For buffet  and a la carte restaurant)
  
请确保食品的预备工作能准时完成，同时在营运时间，供应充足 (给自助餐和零点餐厅)
    
16.Knowledgeable in regards to preparation, method,  ingredients and presentation
  
在备菜、烹饪方法、食材准备和摆盘方面具备一定的知识
    
17.With assistance of the sous chefs, organize and make ready  all material necessary for the shift (e.g., plates, cocktail glasses, etc.)
  
在副厨师长的协助下，为下个班次准备好所需的菜和器皿（例如盘子，鸡尾酒杯等）
    
PRODUCT AND SERVICE QUALITY 
  
产品和服务质量
    
1.Maintain quantity and high standard of quality at all times
  
随时保持高质量食品标准
    
2.Keep in mind hygiene standards and his work practice 
  
紧记卫生标准，及在工作实践中体现
    
3.Introduce, teach and instruct your subordinates
  
介绍和教授相关知识给你的属下
    
4.Train personnel, maintenance quality controls
  
培训职员, 保持食品质量
    
5.Insist on hygiene and sanitary conditions in all his working  area
  
保持工作区域的清洁卫生
    
6.Ensure that all his job assignments and mise en place is  complete ready on time and carried out to the exact specifications as per  established standards
  
确保所有工作任务都能准时完成，并与已确立的标准完全相符
    
7.Lend assistance wherever required in each department
  
其他部门需要帮助时，请伸出援助之手
    
8.Maintain a standard of procedure between the morning and  evening shifts, so that the work is always performed in the same manner
  
为了工作表现的一致性，做到早班和晚班保持一致的标准和程序
    
9.Follow the working hours of the schedule indicated by your  corresponding chef (days off and vacations)
  
按照你部门主管所排的工作时间表上下班（休息日和休假日）
    
10.Ensure you are punctual according to your schedule
  
按照时间表准时上下班
    
11.Ensure that you perform your duties in a clean uniform
  
确保上班时工作制服的干净
    
12.Check all the function sheets and the dishes that are  leaving your kitchen
  
检查所有的宴会单和出自你们厨房的菜品
    
13.Training personnel, maintaining quality control, explaining  to the commis how to carry out the work exactly and why it should be done in  a certain way
  
职员培训、食品质量控制，向下级厨师解释，如何准确执行工作和为什么要这样做
    
14.Develop and maintain good relationships with all restaurant  services.(Banquet, restaurant and stewarding)
  
与所有餐厅要保持良好的发展关系（宴会厅，餐厅和管事部）
    
15.You have to organize, supervise and control your  subordinates and to help them to execute their tasks
  
你需要管理,组织和控制你的属下并帮助他们成功地完成任务
    
16.Keeping and improving the restaurant’s standards
  
保持和改进餐厅的标准
    
17.Personal cleanliness and grooming of all commis
  
所有下级厨师的个人卫生和仪容仪表
    
18.Insure a smooth running even when under pressure and high  volume 
  
确保在压力和高分贝下仍然能平稳运作
      
FINANCE 
  
财务
    
1.You are responsible for the expenses such as:
  
Keep food cost and food rotation, breakage and looses of  operating equipment
  
你所负责的开支：保持食品周转,控制食品成本和营运设备的破损率
    
2.You are to ensure all the kitchen utensils are put away at  the end of your shift
  
确保所有厨房用具在下班后都收好
    

     

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