- 服务热线：400-826-0101 (9:00-18:00)
- 杭州总部：0571-88866108 (9:00-18:00)
•The Executive Chef-Chinese responsible for the preparation of all Chinese menus which meet the market demands. Producing Cuisine, this is in line with the concept of Aman. He/ She have a proven record in all sections of the kitchen. He/ She have experience in producing required food products and assure that all items are identical with Recipes and Specifications. He/ She liaise with all Chefs & Cooks and oversee all aspects of daily operations include ordering required food in advance.
He has leadership qualities, organizational talents, administrates, fully responsible for the operation of the Western Kitchens.
•To ensure that the Department's Operational Budget is strictly adhered to and that all costs are strictly controlled.
•To keep the required standards as well as the expected profitability of the Food and Beverage Department in mind with every decision he will take during his employment.
•To be perpetually profit oriented without sacrificing established standard.
•To report to the F&B team leader and carries out instruction given by him. Cooperate with all service Staff & follow Colleges.
•To monitor closely the requirements of the kitchens. Oversees ordering of the food items at the right time and in the right quantity for the intended use.
•To assure a constant supply in quality and quantity for an uninterrupted flow of the Meal Period.
•To observe closely during the daily work assigned staff and assure that given guidelines are followed. In case of deviations, he will take corrective measures immediately.
•To work shift or split duty, depending on the needs of the business.
•To ensure personal knowledge of the Market quantities available, standard of foods and seasonal market trends.
•To check incoming food items, ensures that all food merchandise is in accordance with order sheets and transfers them to the appropriate section of the kitchen. Controls waste and losses and keeps them to a minimum.
•To check daily all storage areas and keep the orders to par or according to the volume of business.
•To assume orderly Handling of all raw products and checks that quantities prepared are according to recipes and specifications.
•To supervise and prepared daily miseen place and assures that all section is ready for service on time.
•Coordinates with Restaurant Staff on operational requirements.
•Records guest complaints and solutions together with all problems regarding personnel or equipment and reports them to your leader.
•To ensure that all kitchens and food preparation areas are clean when left unattended, and organize cleaning schedules with stewarding manager.
•Insures and maintains in the kitchen, a high level of cleanness at all times
•Response for Chinese BQT, Wedding, Reception, and possible catering, Villa dining service, make sure BQT department get the maximum use and profitable; make sure food quality and menu design in the leading position of local market.
•To maintain records pertaining to items purchased, costs, delivered product quality and inventory levels.
•To prepare the weekly work schedule; which is to be posted on the bulletin board. He ensures a smooth flow of operation and assigns staff in such a way that all Sections are properly at all times.
•To prepare store room requisitions in advance in accordance with the necessary requirements. Request all items from inter-related departments
•To plan the public & annual holidays in advance; ensuring that no days are carrying over to the following year.
•To ensure all that all paper work is meeting the deadlines, (training records, monthly attendance, weekly attendance etc.)
•To cooperate closely with outlet managers for special events or food promotions.
•To ensure that all employees report for duty punctually wearing the correct uniform all times.
•To supervise the employees within the department, ensuring that the correct standards and methods of service are maintained as stated in the Departmental Operational Manual.
•To assist in the training of the employees ensuring that they have the necessary skills to perform their duties with the maximum efficiency.
•To identify training needs and plan training programs for the employees.
•To liaise and inform Food and Beverage Department and Human Resources Department of all training sessions.
•To develop departmental trainers and assign training responsibilities.
•To assist in the building of an efficient team of employees by taking an active interest in their welfare, safety and development.
•To ensure that all employees provide a courteous and professional service at all times
•To ensure that all employees have a complete understanding of and adhere to the Hotel's policy relating to fire, Hygiene, Health and Safety.
•To report and ensure correct Handling and basic maintenance of machinery and tools in the kitchen.
•To report for duty punctually wearing the correct uniform at all times.
•To provide a courteous and professional service at all times.
•To strive to use polite language and behavior in his relation with his colleagues and subordinates.
•To assure a smooth operation during all service periods & keep good communication with all outlet supervisors.
•To compile with appropriate state and federal legislation.
•To perform any additional duties or responsibilities given to him by his superior, in the best interest of Aman at Summer Palace, Beijing.
•To maintain a high standard of personal appearance and hygiene at all times.
•To maintain a good report and working relationship with staff in outlets & all other departments.
•To conduct monthly, weekly or daily staff meetings. In order to have proper communication.
•To keep aware all kitchen employee of the basic cost of food
•To attend all meetings and training's as required by Executive Management.
•To prepare and participate in the Monthly Objective Review.
•To undertake any reasonable tasks as assigned by the GM, E.A.M-Food and Beverage or Executive Chef.
•To have a complete understanding of and adhere to the Hotel's policy relating to Fire, Hygiene, and Safety,
•To have a complete understanding of the hotel's employee Handbook and adhere to the regulations contains
•To respond to any changes in the restaurant function as dictated by the hotel.
10 years cooking experience of which 3-4 years Sous Chef experience in 5-star operation; hotel, restaurant or ship.
•Michelin restaurant working experience
•Good Knowledge of haccp and China Food Safety Standards and procedures
•Word, Excel, Outlook
关于养云安缦 About Amanyangyun养云安缦缘起于2002年江西廖坊水库修建。 抚州，旧称临川，江西东部文脉所在，本世纪初廖坊水库的修建让当地村落饱经风霜的明清古宅和大批量的香樟树面临困境。为了避免大树古宅被水淹没，抚州籍企业家马达东先生组织了一场声势浩大的迁徙之旅。一万多棵大树被运往上海重新栽种，其中包括一棵重达80 吨的老樟树。伴随着大树，数十幢老宅被小心翼翼逐一拆分运往上海重新搭建。2009年安缦集团的加入，最终促成了大树古宅以养云安缦的形式重获新生。至此，树宅相守、天地人和。养云安缦毗邻申城繁华腹地，距离上海市中心仅45分钟车程，是一处远离喧嚣的养心之所。13栋复建的明清古宅和24间新建套房坐落于宁静的香樟树林间，为客人提供安缦式的居停下榻体验。除此之外，酒店内还有享誉盛名的安缦水疗、5个餐厅酒吧设施及独特的文化中心“楠书房”Amanyangyun’s story began 700 kilometres away in rural Fuzhou – a cultural heartland in China’s Jiangxi Province, characterised by camphor forests and historic villages. When plans for a much-needed reservoir were approved in 2002, the fate of these remnants of Old China appeared to be sealed, but Fuzhou native and philanthropist, Ma Dadong, was determined to prevent their destruction. He conceived a bold plan to relocate to Shanghai as many Ming and Qing Dynasty villas as possible, as well as 10,000 camphor trees. Aman joined the restoration project in 2009, and today, the completed Amanyangyun includes a comprehensive Aman Spa, a wide variety of restaurants and the cultural centre Nan Shufang. The ethereal camphor forest sets the tone for a peaceful, introspective retreat, where old and new, natural and man-made, coexist in perfect harmony. 关于安缦集团 About Aman安缦集团成立于1988年，致力于打造亲切谦逊，温和好客的私人居所系列。第一处安缦度假村位于泰国普吉岛的Amanpuri（安宁的地方）成功地介绍了此概念，自此之后，安缦集团不断成长并在全球建立了33处度假村：包括不丹、柬埔寨、中国、多米尼加共和国、法国、希腊、印尼、印度、意大利、日本、老挝、墨西哥、黑山、摩洛哥、菲律宾、斯里兰卡、泰国、土耳其、特克斯和凯科斯群岛、美国、越南。Aman was founded in 1988 with the vision of building a collection of intimate retreats with the unassuming, warm hospitality of a gracious private home. The first, Amanpuri (place of peace) in Phuket, Thailand, introduced the concept, and since then, Aman has grown to encompass 33 hotels and resorts located in Bhutan, Cambodia, China, Dominican Republic, France, Greece, Indonesia, India, Italy, Japan, Laos, (Mexico 2020) Montenegro, Morocco, the Philippines, Sri Lanka, Thailand, Turkey, the Turks & Caicos Islands, the USA (New York 2020) and Vietnam.我们的荣誉 Our Honor1. 2018Shanghai Wow沃画报-最佳酒店餐厅-辣竹2. 2018Shanghai Wow沃画报-最佳奢华酒店3. 2018Voyage新旅行酒店-最佳50家酒店Top 504. 2018城市旅游杂志-最佳新开业酒店5. 2018酒店婚礼杂志-婚宴场地最佳设计6. 2018璞缇客-最受欢迎酒店7. 2018时尚先生杂志-最佳酒店设计8. 2018中国酒店大奖-最佳新开业酒店9. 2019AHEAD亚洲酒店设计大奖10. 2019Conde Nast Traveler悦游-最佳景观酒店11. 2019KOL公信力金榜-最佳城市周边度假酒店12. 2019尚流Tatler-北京上海最佳餐厅-辣竹13. 2019设计选集大奖14. 最佳度假酒店-界面指南202015. Shanghai Daily-最受瞩目新开业16. 年度健身与水疗大奖-2020年中国养生与水疗颁奖礼17. 漫旅Travel + Leisure-2018漫旅中国·旅行奖18. 澳大利亚建筑师协会-商业建筑大奖19.东方卫视-年度餐厅大奖-辣竹20. 凡尔赛国际建筑大奖21. 凡尔赛国际建筑大奖222. 胡润百富-最受瞩目新开业23.时尚旅游-金选度假酒店24.中国珍贵名木保护示范基地25. 2020年Tripadvisor猫途鹰 旅行者之选奖