• 五险一金
• 带薪年假
• 技能培训
• 包吃包住
• 管理规范
• 岗位晋升
• 员工生日礼物
• 领导好

MAJOR RESPONSIBILIES 责任概要 :
Planning, organizing,coordinating, staffing, controlling all culinary operations.  The chef must develop long-range plans whileresolving daily challenges across the entire spectrum of the department.  The chef must thoroughly understand the basicmanagement principles for each component of the culinary operations.
计划、组织, 配合, 安排员工, 控制所有西厨房营运. 西厨厨师长在每天处理日常工作时, 同样要有对所有分部门的长远发展计划. 西厨厨师长必须对各分部门的食品和酒水营运方面的基本原则有全面的了解.

OVERALL RESPONSIBILITIES ARE工作职责：
1.    Responsible for: daily social kitchen chef departies, demi chef, cooks.
直接管理西厨主管,、领班、厨师
2.     Directlyresponsible for daily social kitchen area, ensuring a smooth running,profitable operation within the framework of the Hotel.  
直接对西厨房负责, 保证一切正常, 并有利酒店营运
3.    Develop and maintain the hotels culinary conceptsand standards for food preparation and presentation. 
开发并维护酒店对厨房的食品准备和摆盘标准
4.    Maintain food cost by ensuring that properpreparation, inventory, requisition, food pars and control systems are in placein all food operations areas.  
在保证正确的出品, 盘点 和需求的前提下控制好食品成本
5.    Enforce the Marriott food preparation andpresentation guidelines to ensure consistent quality culinary offerings to ourguests.
坚持万豪集团的领导方针和营运标准, 保证出品质量
6.    Maintain food safety & protection.  All food in working areas should be incompliance with food handling techniques including dating, proper storage,rotation, etc. in accordance with the company policies. Maintain Marriott BrandStandard (control form A1, A2, A3 are filled up on a daily basis).
保证食品卫生并且安全, 在工作区域内所有食品使用和储藏都必须严格按照食品要求, 包括日期, 储藏. 每天基本食品安全卫生必须根据集团政策, 遵守万豪的品牌标准(每天必须填写A1, A2, A3表格)
7.    Enforce Marriott’s 43-point Sanitation Checklist byhaving all kitchens inspected on a monthly basis.
每月对所有厨房区域进行执行万豪43点卫生检查
8.    Achieve departmental Budget goals by maintainingefficient cost expenditure.
有效的控制开支以达到部门预算目标
9.    To accurately forecast business demands on a weeklybasis to ensure efficient staffing & food production.
以每周为一阶段真实的预测营运需求来保证有足够的员工和食品
10. To supervise the completion of the wage progressreport on a weekly basis and critique discrepancies.
监督每周考勤报告，并对差异进行处理。
11. Responsible for accounting & billing procedureswithin the daily social kitchen operation.
负责西厨营运的财务要求
12. Assist the executive chef in food promotion, menus,pricing & associate scheduling.
协助总厨进行食品推广, 菜单推广, 定价及员工排班
13. Coordinate with purchasing agent to ensure that alldaily social kitchen related products conformed to food & beveragedepartment.
与采购部协调保证西厨房相关产品符合部门要求
14. Preparesmarket list, indicating type of food items quality and quantity.
填写采购单，注明食物的名称质量和数量。
15. Controlscosts by:
       控制成本：
   Minimisingspoilage.
尽量减少浪费。
   Maintainingadequate inventory of food.
维持足够的库存食物。
   Utilisingfood surpluses.
合理利用剩余原料。
  Controlling portion.
控制份量。

SPECIFIC DUTIES 工作任务 :
     
1.     Responsible to  maintain the overall welfare of our associates by providing them with the  training and resources to take care of our guests.
  
安排适当的培训和并提供客人所需要的原料
  
2.     Ensure the awareness  & enforcement of all Marriott S.O.P.’s & Property L.S.O.P.’s.
  
保证执行所有万豪集团的SOP和当地的LSOP
  
3.     To enforce operational  Standards that are reviewed periodically and then updated and improved.
  
坚持定期回顾营运标准并更新和改进
  
4.     To ensure the  efficient scheduling of management and associates.
  
保证有效安排并管理人员
  
5.     To be responsible for  the accurate supervision of the associate time control and payroll systems by  working with accounting and HRD.
  
负责准确监督员工工作时间并同财务部和人事部完善工资体系
  
6.     To develop and  implement manager, supervisor & associate training plans on a quarterly  basis in conjunction with HRD.
  
与人力资源总监合作每季度制定并执行经理, 主管和员工的培训计划
  
7.     To implement a  departmental daily “15 Minute” training program and conduct it.
  
安排并执行部门每日15分钟培训计划
  
8.     To assist in the  execution of culinary management & associate reviews, ensuring appraisals  in a professional and timely manner.
  
协助厨房和员工的管理, 回顾并进行专业的评估
  
9.     To supervise all  aspects of associate management including hiring and discipline in  conjunction with the executive chef.
  
同总厨共同管理员工的所有方面, 包括聘用, 惩罚
  
10. To train subordinate managers and supervisors  in effective “coaching and counselling” and the correct process of  progressive discipline method.
  
有效培训下属经理和主管
  
11. To practice “open door” policy to all  Associates.
  
对所有员工采取公开政策
  
12. Periodically plan outside Associates activity  to promote teamwork.
  
阶段性带领员工进行户外活动, 增强团队合作精神
  
13. To be responsible for maintaining outlet  safety at all times.
  
随时保持各部门安全
  
14. To be responsible for asset management of all  outlet property and facilities.
  
管理所有分部门的财产, 设备
  
15. Conduct a preventative maintenance inspection  on a weekly basis.
  
每周进行预防性的设备检查
  
16. Promote positive inter-departmental relations  through candid communication and cooperation.
  
通过公平公正的沟通与合作, 建立与酒店其他部门的良好合作关系
  
17. To respond to guest inquiries or concerns  within 24 hours in what is deemed the appropriate manner and communicate this  issue immediately to executive chef.
  
正确回应客人的需要应该在24小时内回复并立即报告给行政总厨
  
18. Ensure all Managers and Associates follow all  job safety regulations, and all hazards are reported to Loss Prevention and  Engineering with appropriate documents.
  
保证所有经理和员工遵循安全工作条例并通过书面形式报告所有安全隐患

     
Profile  of Competency
  
工作能力:
      
Minimum 6-10 years kitchen  experience and at least 2 years international brand hotel ADD western chef experience.
  
至少6-10年西厨房工作经验及2年国际品牌全日制厨房厨师长经验
  
Ability to use standard software applications and hotel system
  
能够使用标准应用软件和酒店操作系统
  
Knowledge of menu composition
  
了解食品的构成
  
Understanding of use and maintenance of kitchen  
  
equipment 
  
懂得使用和保养设备
  
Understanding of restaurant  operational procedures
  
懂得餐厅的运作程序
  
Effective decision-making skills
  
有决断力
  
Strong problem-solving skills
  
很强的问题解决能力
  
Extensive knowledge of food  handling and sanitation standards
  
对食品的加工和卫生有丰富的经验
  
Neat in appearance and  well groomed 
  
整洁的仪表
  
Able to work with  little supervision 
  
较强的自我管理能力
  
Able to lift heavy  objects 
  
能胜任体力工作
  
Must work quickly and  safety 
  
能迅速安全的工作
  
The consciousness and  ability of continuous innovation
  
具有不断创新的意识和能力
          
Language  语言能力:
      
Good spoken and written  English 
  
良好的英语口语与书写能力
        
Education  教育:
      
Culinary  education preferred
  
厨房教育背景优先
  
High school with cook  training.
  
高中学历并相关厨房培训
          
Job  License 
  
资格 / 等级证:
      
Culinary License
  
厨师资格证
          

绵阳⾸开喜来登酒店由绵阳⾸开兴泰置业有限公司投资是万豪国际亚太区第⼀家融⼊品牌 焕新设计元素的喜来登酒店也是⼀家汇聚绵阳历史⼈⽂与湖畔⾃然悠闲的会议度假⽬的地 ⾼星级国际品牌酒店。酒店坐落于绵阳市仙海旅游度假区的核⼼位置设有 338 间客房 拥有共计 1,200 平⽅⽶灵活的会议及宴会使⽤空间及 2 个匠⼼独运的餐厅和 1 个⼤堂吧 与 1 个特⾊酒吧并配备健⾝中⼼等休闲设施致⼒于为到访绵阳的商旅和休闲 旅客以及本地宾客打造⼀处迷⼈的“会聚之所”。宾客可在此品味本地珍馐西式美馔⾃ 酿⽣啤等特⾊主题餐饮也可体验帐篷露营场地 CS 等缤纷活动度过⼀段舒适、⾃在以 及温馨的居停时光。Sheraton Mianyang is the first hotel in the Asia-Pacific region of Marriott International with design elements of brand refreshing. And the Highly-rated international conference and resort  hotel with a perfect blend of history, culture and lakeside elegance. The hotel is located in the  core area of XIANHAISHUILI Scenic Areas, with 338 rooms, two distinct restaurants, a lobby  bar and a wonderland bar, fitness center, and over 1,200 square  meters of flexible spaces for banquets and conferences. Guests may revel in local delicacies or  international gourmets here, and also experience a variety of leisure facilities such as Tent  Camping, CS , etc.