• 五险一金
• 节日礼物
• 技能培训
• 带薪年假
• 岗位晋升
• 管理规范
• 人性化管理

l   To have a completeunderstanding of and adhere to the company’s policy relating to the WStandard.
须完全理解并遵守公司有关W酒店黄金标准的政策。
l   To assistcolleagues, in supporting culinary teams, if required, to enhance team spirit,develop credibility, respect, openness and trust.
协助并支持厨房团队，以增强团队的合作精神，和培养团队诚信，尊重，开放和信任的团队精神。
l   To activelyparticipate in the training, development the culinary colleagues, according tothe monthly training plan, hygiene reports and any other areas for finetuning/development that would benefit the team and guests.
根据每月的培训计划，卫生报告以及其他特殊领域，积极参加培训，帮助提高团队，以更好的领导厨房团队和服务客人。
l   Conducts colleagueperformance appraisals to review colleagues’ general performance and discussany areas for fine tuning/development – and highlight areas of strength.
进行员工绩效考核，并与员工进行必要的关于区域改变/发展的交谈—包括优势领域。
l   To reportaccidents and sickness in the log Book and to report any such incidentsimmediately to the Executive Sous Chef ,Executive Chef,with clear and concise updates if required, and follow up completed.
需将意外事故及疾病报告写入交接本，如需要，应立即，清晰，简明的向行政副总厨，行政总厨报告事态发展，并跟进完成。
l   To conduct regularmeetings with the culinary colleagues to assist, provide support, build moraleand enhance credibility.
要定期举行厨房会议以加强团队的相互协助，鼓舞团队士气和提高信誉
l   To inform and keepthe ADD Chef, Executive Sous Chef, Executive Chef up-to-date on challenges andirregularities and recommend courses of action.
向行政副总厨，行政总厨汇报并更新关于发生问题所采取的行动的报告。
l   To respond tochange positively, in the departmental function as dictated by the industry,company or hotel.
有责任积极的应对，行业，公司或酒店对部门功能改变的决定。
l   Interacts withcolleagues of other departments within areas of responsibility and developssolid working relationships with them.
要和其他责任区域部门的同事进行互动，并发展稳固的合作关系。
l   To have a completeunderstanding of, and adhere to the company’s policy on Safety Procedures andPractices.
须完全理解并遵守公司有关安全规程和实践的政策。
l   To have a completeunderstanding of, and adhere to the company’s policy relating to Food hygieneand Safe Food Handling practices.
须完全理解并遵守公司有关食品卫生和食品安全操作规范的政策。
l   To have a completeunderstanding of, and adhere to the culinary standards relating to recipes,preparation methods and plating standards in your outlets.
须完全清楚所在厨房菜品的配方，制作方法和出菜标准。
l   To liaise with theStewarding Manager in order to ensure high standards of cleanliness aremaintained in all areas of the kitchen, such as machinery, small Kitchenequipment, floors and fridges. 
与管事部经理沟通，以确保厨房各个领域高标准的清洁度，如机械，小型厨房设备，地板和冰箱
l   To ensure thatproper work orders are completed to repair culinary equipment and solid followup to ensure maximum operating equipment.
要确保厨房运营及厨房设备的保养有一个良好的标准与最低破损。
l   To takeresponsibility for the quality of incoming produce, ensuring that all foodmerchandise is in accordance with order sheets, receiving records andpurchasing specifications.
对接收的食品质量要承担责任，确保所有食品类商品是按照采购单来货，并有收购记录和采购说明。
l   To ensure all“quality ingredients” are accurately ordered, received and stored followingF.I.F.O. rotation.
要确保采购所有“优质的原料”，收货和“先进先出”的存储标准。
l   To ensure all“quality ingredients’’ are professionally prepared in accordance with recipes,plating guides, buffet set ups, with an emphasis on maximizing production timeand minimizing waste, to support the Culinary Team achieve its financialgoals-targets, Food Cost.
要确保按照配方去加工所有的“优质的原料''，最大限度地提高利用率和减少浪费，以实现厨房的财务目标，食品成本的控制。
l   To monitor thehotel kitchens operating costs and implements corrective pro-active actionwhere necessary to reduce expenses.
要监管酒店厨房的运营成本，并积极地采取正确的方法去降低成本。
l   To understand,prepare and post employee work schedules to reflect operating forecasts and tokeep within budgeted figures.
清楚的知道按照预测报告进行人员编制排班。
l   Plans andimplements effective food promotions in co-ordination with the Food &Beverage Promotion Calendar.
按照餐饮部推广日历去制定和实施有效的食品推广计划。
l   To develop “Chef’sCreations" which meet the needs of the target market and are in line withthe operating concept for the restaurant-hotel.
需根据酒店-餐厅的经营风格，同时满足目标市场的需求的条件下，提高厨师的创作精神，并协助提高个人的烹饪风格
l   To communicate anddelegate the production schedule for the day, collating quantities to beproduced from the forecast and for the next day's operation.
按照预测报告为当天的运作进行必要的沟通和安排，并且按照预测报告为第二天的运作做准备。
l   Identify Marketneeds and trends in terms of food for both hotel guests and local market, andMonitors and analyses the menus and products of competitive restaurants.
确定市场需求和发展趋势，分析酒店客人和本地市场，以制定菜单并确保菜单和菜品有竞争力。
l   To ensure that alloutlet reports, schedules, standard recipes, menus, food presentationphotographs and correspondence are completed in liaison with the Executive SousChef and Executive Chef in an accurate and punctual manner
确保各厨房的报表，排班表，标准配方，菜单，菜品照片和信件能够准确的，按时的与行政副总厨，行政总厨进行必要的沟通
l   Perform otherreasonable job duties as requested by Supervisors, include similar job dutiesas decided by their supervisor, possibly in other departments; however, at thesame level. 
履行上级安排的其他工作，包括被安排到其他部门协助工作，但职位级别不改变
·          Actively forwarding and sharing socialmedia information of hotel, including WeChat, Weibo and so on.
积极转发和分享酒店社交媒体的内容，包括微信微博等。

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