• 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.   Ensures the quality and cleanliness of all food up to the minimum standards of the hotel
确保所有食物的质量和清洁度是最符合公司标准的
2.   Ensures maximum creativity in all food displays
保证以最大的创造力陈列食物
3.   Liases and works closely with Stewarding Manager in monitoring and ensuring that all cleaning are properly done and according to schedule
紧密配合管事部经理监测和确保所有清洁是按照时刻表正确完成的
4.   Conducts regular tour of the front and back of the house to check that all equipment are in working order and standards are adhered to
为前线和后勤部设立所有设备运作的正常遵循流程
5.   Monitors on monthly food inventory turnover and slow moving items
监测每月食品存货周转率和流转缓慢的物品
6.   Reviews food cost analysis on a daily basis to maintain in line with budget and forecast
审查食品日常成本分析符合预算
7.   Analyses top 20 highest consumable purchased items on a monthly basis
分析每月前20位最高日常消费品的采购
8.   To monitor and fully implement the portion control established with the recipe cards and butcher test
监测和充分执行部分食谱卡和屠宰试验的控制
9.    To check stores and refrigerators and be responsible for the proper storing and recycling of leftovers. To practice “FIFO” system at all times
检查冰箱库存和负责妥善储存和回收的剩菜。时刻运用“先进先出”系统
10.   Reviews and analyses monthly profit and loss statement with Financial Controller and GM Hotel Manager / Resident Manager
同财务总监和总经理/酒店经理/驻店经理回顾和分析月度损益表
11.   Recommends / institutes measures for control for any deviation of plus or minus 5%
建议/控制机构的任何偏差±5%的措施
12.   Prepares CAPEX budget to review new equipment requirements for following year to ensure maximum quality output and productivity
准备资本支出预算以审查次年新的设备要求，以确保最高的质量和生产力
13.   Attends regular meeting with F&B Director / Manager to discuss future business strategy and review ongoing action plan progress, Annual promotions and menu plans, Plans new menu rotations to constantly provide quality choice of food in all outlets
同餐饮总监/经理参加讨论例会，讨论对将来的业务决策和审核的行政计划进展，年度促销和菜单计划，计划不断轮换菜单以保证各个餐厅食物的质量
14.   Prepares annual food cost budget with Cost Controller
同成本控制准备每年的食品成本预算
15.   Consistently monitors performance against guest critique to achieve a minimum group norm for both Customer Satisfaction and Food Quality
经常监督使客人对食品的满意度投诉降到最低标准
16.   Communicates daily with Purchasing Manager and Food Cost Controller
每天同采购部经理和成本控制沟通
17.   Arranges regular training sessions for Sales / Events Management staff on new menu items
为销售/会议管理层员工就新菜单进行定期培训
18.   Maintains staffing level at approved manning guide / productivity level giving due consideration to the volume of business and service standards
根据业务量和服务标准按照已批准的编制和生产力水平安置员工
19.   Ensures that all kitchen personnel to follow the company’s grooming standards
确保厨房员工都遵循酒店仪容仪表的标准
20.   Ensures that staff are fully aware and complies with the FSMS guidelines set by Mercure
确保员工都知道并遵循美居酒店指南
21.   Maintains proper and adequate controls over purchase orders and requisitions
维持和适当控制采购订单和要求
22.   Ensures that purchasing, receiving and all storage are efficiently handled and that the goods purchased conform to the hotel’s specification
确保食品采购、接收和库存按照酒店规格有效地处理
23.   Conducts monthly Chef’s meeting to discuss the following: Information update on functions (Events), Maintenance updates (Engineering), Highlights achievements identified, problems and challenges, Cost control updates, Guest critique feedback, Hygiene and Sanitation issues, Discusses profit / loss compared to budget / forecast figures
进行厨师长月度会议，内容包括：更新事项（宴会）信息、维修更新（工程）、确认的重点成就，问题和挑战，成本更新，客人意见反馈，卫生和消毒问题，比较预算/预算数据讨论利润/损失
24.   Attends F&B Communication / strategy meeting
参加餐饮沟通/决策会议
25.   Conducts daily briefing which will include: Important hotel / divisional / section information, Emphasizes current priorities, new problem, services and products, Daily guest feedback, Coordinates details on upcoming Banquet events and food production
进行每日晨会，内容包括：重要酒店/部门/分部信息，强调当前的优先权、新问题、服务和产品，客人日常反馈，协调即将来临的宴会和食物生产细节
26.   Notes any shortcomings on hardware and software
记下任何有关软件和硬件的缺点
27.   While on rounds, provides feedback and information to all staff on current events
在圆桌会议上将对目前事件的反馈和信息告诉所有员工
28.   To ensure confidentiality of all matters of such matters
确保所有此类事情的保密性
29.   Conducts performance appraisals of essential culinary management staff
对厨房基层管理员工进行绩效评估
30.   Regularly solicits feedback from supervisors on performance of individual staff, and/or personally observes staff performance
定期征求反馈监督员对每个员工的工作表现/或亲自观察员工表现
31.   Conducts yearly appraisals of direct reports
做年度评估报告
32.   To provide honest and fair feedback to GM / Hotel Manager / Resident Manager
为总经理/酒店住店经理/区域经理提供真实公平的反馈
33.   Carries out other tasks as directed by supervisor
完成上级交代的其他任务。

合肥融创铂尔曼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。