• 五险一金
• 带薪年假
• 每周双休
• 八小时工作制
• 优秀员工奖励
• 法假三倍工资
• 点名奖
• 公寓住宿
• 免费班车接送
• 免费一日四餐

1.      To reflect the Pullman philosophy by providing the highest quality of service to our customers and employees. By always adopting a positive attitude and keeping the team spirit at the highest level
为客人和员工提供高水平的服务反映了铂尔曼酒店经营理念的要求。时刻拥有积极的工作态度和很强的团队合作精神
2.      To greet with a smile at all times to colleagues or guests anywhere in the hotel (front or back of the house)
任何时候在酒店的任何地方碰到同事或 客人都需要微笑着表示欢迎（酒店前台和后勤）
3.      To take pride in personal appearance for personal hygiene and uniform
对个人的仪容仪表及卫生和制服感到骄傲
4.      To  co-ordinate, in detail on the Restaurant / Banquet / food production, and all specific duties to employees under his supervision
同餐厅/宴会/食物生产协调详细情况，行政总厨和员工必须在他的管理下履行具体职责
5.      To check all set-ups for restaurant and banquet functions. Responsible for the correct timing during service and to ensure that food served is always of the highest standards
检查所有餐厅的建立和宴会功能。对正确的服务时间负责以确保总是能供应高水平的食物
6.      To constantly check the quality of food prepared with regard to taste and temperature
通过经常尝食和测温来确保食品的质量 
7.      To insist on a uniform visual appearance of all dishes prepared. Presentation and garnish must be prepared according to standards
坚持所有准备食物外观的统一。外观和装饰一定要根据标准进行准备。
8.      To monitor and fully implement the portion control established with the recipe cards and the butcher test. To minimise waste and spoilage
监测和充分执行部分控制已建立的食谱卡和屠宰测试。以减少浪费和腐败
9.      To check stores and refrigerators and be responsible for the proper storing and recycling of leftovers
检查商店和电冰箱以对妥善储存和回收的剩菜负责
10.   Ensures smooth and effective communication among the kitchens and with other departments
确保厨房和其他部门顺利有效地沟通
11.   To constantly be alert on freshness, presentations and temperature of food served
同收货部和储存室密切合作。确保收到的货是标准的质量并符合酒店的规格
12.   Ensures food portioning, serving, requisitions / receiving from stores are properly controlled
保证从酒店获得的部分食物、服务、申请/接收是正当控制的
13.   Liase and work closely with the Chief Steward for pre-planning and execution of delivery and cleanliness of equipment
为规划和执行交付以及清洁设备同管事部经理密切合作
14.   To check all machinery, ensure proper maintenance and usage of the equipment, and follow up with Engineering on work order forms. Misuse of equipment should be reported and disciplinary action should be taken
检查所有机器确保设备是经过正当维修和使用，跟进工程部的维修单。错误使用设备需要报关并采取纪律处分。
15.   Ensures that staff follow the hygiene and sanitation procedures when handling food / equipment / utensils
当处理食物/设备/器具时要确保员工遵循卫生流程
16.   To ensure that working areas, working tables, working utensils such as carving boards, slicer, mixers, blenders, cutters, woks, pots, pans etc. are cleaned and sanitised as per FSMS policy
确保工作领域、工作桌、工作用具如雕刻板、切片机、搅拌机、刀具、炒锅、锅、平底锅等的清洗和消毒按照政策执行。
17.   To ensure that the refrigerators and deep freezers, ceiling, walls, floors and shelving etc. are clean at all times
确保了冰箱、冰柜、天花板、墙壁、地板和货架等随时保持干净
18.   To check drawers, under-counter refrigerators and reach-in refrigerators to ensure that they are clean, and the contents are always fresh and dated
 
检查抽屉、台面下冰箱和大型冷柜以确保它们是干净的，且内容是进行更新并注有日期的。
19.   To work closely with the Chief Steward and monitors that exhaust hoods, stoves, ovens, salamanders, deep freezers, steamers, filters, boiling pans, bain marie, hot and cold cabinets etc. are spotless and cleaned on a daily basis
配合管事经理，监视排气罩、炉灶、烤箱、冰柜、蒸汽机、过滤器、蒸煮锅、冷热柜等干净和清洁
20.   To ensure that all kitchen and stewarding employees adhere to the hotel grooming standards
确保厨房所有员工和管事员遵循酒店的仪容仪表
21.   To report to the Executive / Head Chef on all staff and operation matters
向行政总厨或厨师长汇报所有员工和运作的问题
22.   To monitor staff schedules and ensure punctuality at work
监视员工日程表以确保其按时上班
23.   To report all complains to the Executive / Head Chef
确保所有投诉都报告给了行政总厨/厨师长
24.   To conduct training classes for staff to develop their skills / new menu items
为员工开设培训课程以提高他们的技能/新菜单
25.   To guide the employee orientation for new hires
为新入职员工进行入职培训
26.   To ensure that staff are aware of hotel rules and regulations
确保员工知道酒店的规章制度
27.   To ensure that staff are trained on fire and safety and emergency procedures
确保员工进行了消防和生命安全以及应急程序培训
28.   To provide the necessary assistance / support to staff and Executive / Head Chef to achieve their goals
为员工和行政总厨提供支持以完成他们的目标
29.   Carries out other tasks as directed by supervisor
完成上级交代的其他任务。
 

Pullman Hefei Sunac, Novotel Hefei Sunac and Mecure Hefei Sunac feature total 1570 guestrooms and suites which are HUI architectural designed; vibrant restaurants and bars offer guests a wide choice of culinary delights. Ideally located 10 minutes from Hefei South Railway Station, 20 minutes from downtown and 25 minutes from Hefei Gaoxin district, 3 hotels are perfect for business and leisure, you can experience the adjacent Wanda City including Theme Park and Water Park, or relax in the landscaped garden and private beach. 合肥融创铂尔曼酒店，合肥融创诺富特酒店及合肥融创美居酒店为传统徽式建筑设计风格，共拥有1570间客房及套房，餐厅酒吧提供丰富多样的美食饮品，为商务及休闲客人提供完美的入住体验。酒店距离合肥南站和合肥市中心仅10分钟和20分钟车程，达合肥高新区也仅需25分钟车程。这里既配备园景花园及私人沙滩，还紧邻融创文化旅游城。可感受活跃动感的都市氛围，同时享受大自然的静谧。