• 五险一金
• 节日礼物
• 技能培训
• 带薪年假
• 岗位晋升
• 包吃包住
• 人性化管理
• 国际连锁品牌
• 五星级酒店
• 每周双休

 Responsible of creating new innovative dishes 
负责制作新颖的菜品。

Responsible in creating new menus, upgrading food quality and presentations in all outlets related to Chinese food or show kitchens.
负责所有中厨食品相关部门和开放式厨房新菜单的创建、提高食品质量和摆盘。

 Delegate work to his assistants and Sous Chefs
分工给他的助理和副厨师长们。

Attends kitchen inspection walk-through with the Executive Chef, Hygiene manager and Stewarding Department
与行政总厨，卫生经理和管事部一起参加厨房检查。

Establishes and maintain effective employee relations in the department
建立和维护部门内有利的员工关系。

Follow hotel rules and regulation at all times
Conduct monthly food inventory of all related and responsible  kitchen’s / areas with the nominated Finance  
每月和指定的财务代表一起盘点相关的且负责的厨房区域食品的库存。

Perform any other duties assigned by the Executive Chef
 执行行政总厨交办的其他任务

Responsible for the preparation of menus under the direct supervision of the Executive Chef, taking into consideration of the following:
在行政总厨的直接监督下，负责菜单的准备工作,以下是需要考虑的内容:
Local requirements
当地需求

Market Needs
市场需求

Competitions
竞争对手

Trends
趋势

Potential Costs
潜在成本

Availability of food products
出品的实用性

Merchandising and promotions
营销和促销活动

Controls and analyses, on an on-going basis the following:
在持续发展的基础上控制和分析,以下内容：:
Cleanliness, sanitation and hygiene in line with company policy and the FSMS\HACCP Program
符合公司政策和食品安全管理体系和危害分析关键环节控制点程序，做好清洁，环境卫生和个人卫生。

Perform related duties and special projects as assigned Quality levels of production and presentation in line with company standards.
履行相关职责和特殊项目如分配出品的质量水平和符合公司标准的摆盘。

Guest satisfaction
客人的满意度

Merchandising and marketing
销售和营销

Operating Food Cost
控制食品成本

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