• 五险一金
• 技能培训
• 带薪年假
• 岗位晋升
• 管理规范
• 包吃包住
• 人性化管理
• 员工生日礼物

协助行政总厨管理指定厨房作为独立利润中心，符合餐厅营运理念和凯悦国际的标准，确保营运在预算范围内的同时，最大限度令客人满意及帮助餐厅赢利
To assist the Executive Chef in running the assigned kitchen as an independent profit centre, in line with the outlet’s operating concept and Hyatt International standards, ensuring maximum guest satisfaction while operating within budget, helping to ensure the financial success of the outlet.
协助确保厨务部的各项活动与酒店的战略保持一致，同时充分落实酒店的指示。 
Assists to ensure that culinary activities are aligned with the respective corporate strategy, and that the hotel actions have been implemented where appropriate.
协助准备和更新各个部门的操作手册。
Assists in the preparation and updates of individual Departmental Operations Manuals.
组织部门的例会，保证酒店内部信息的有效沟通。 
Conducts regular communications meetings and ensures that departmental briefings and meetings are effective and conducted as necessary.
确保厨务部所有员工时刻提供给客人如酒店承诺的服务。
Ensures that all guest contact culinary employees deliver the brand promise and provide exceptional guest service at all times.
与同事保证良好的沟通和和睦的人际关系。
Maintains positive guest and colleague interactions with good working relationships.
利用工作轮换，丰富员工的工作内容等方法来提高工作效率和积极性。为客人提供最高品质的服务为酒店吸引更多的客人。
Maximises employee productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests. 
知道并保证所有厨务部的所有产品符合酒店和凯悦国际的食品标准。 
Directs employees to ensure productivity meets standards given in accordance with Hyatt Design Standards and Criteria and the Hyatt International Food and Beverage Operations Manual.
积累能够提高酒店知名度和营业额的市场和公共关系。
Sources for Marketing and Public Relations opportunities to increase awareness and ultimately business.
分析当地，国内和国际的市场趋势，了解同行的运营情况保证酒店的竞争力。 
Constantly evaluates local, national and international market trends, vendors and other hotel/restaurant operations to make sure that the hotel’s own operations remain competitive and cutting edge.
全面落实酒店餐饮部的各项标准。 
Ensures that all company minimum brand standards have been implemented.
团队协作，主动灵活待客，顾客至上，酒店的大局为重。
Work closely with other employees in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.
尽量使用当地的新鲜原材料。保证菜单的精而清，方便勤换菜单为客人提供更多变的选择。
Buys locally available fresh products wherever possible and has limited menus which are changed frequently to ensure the guest is always offered a variety of food items.
参与计划菜单的编写； 尽量使用多余的原材料防止浪费；估计客人的数量；预测市场情况；了解流行的菜肴并且勤更新菜单。 
Plans or participates in planning menus and utilisation of food surpluses and leftovers, taking into account probable number of guests, market conditions, popularity of various dishes and frequency of menu.
多在厨房里协调员工和客人/员工和其他部门同事的关系， 同时协助部门总监培训下属员工。
Spends time in culinary areas observing employee-guest/employee-internal customer interaction, working through Heads of Department to coach employees as necessary.
审查菜单和分析菜谱，决定所需原材料，劳动力，成本和菜肴的价格。 
Reviews menus, analyses recipes, determines food, labour, overhead costs and assigns prices to menu items.
指导员工依照菜谱烹制菜肴控制菜肴的质量和原材料的使用量。 
Directs food apportionment policy to control costs.
调查原材料的市场价格。
Introduces and tests the market with new products which are market-orientated in terms of price and product.
菜肴即卖即做保证为客人提供最新鲜的食物，这是我们每个餐厅都应该遵循的原则。
Serves fresh food to the guests which is prepared a la minute, is consistent in quality, and which reflects the style of the outlet concept.
监督厨房的工作，并且与其他的厨房协调，为客人提供新鲜的菜肴同时控制原材料的浪费现象。  
Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production.
监督食品的准备和烹饪过程，配料的使用量和菜肴的卖相保证烹制完成的菜肴符合标准。
Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner.
上菜前要试菜。 
Tests cooked foods before plate-up and service.
估计原材料的需要量。
Estimates food consumption and purchases or requisitions of foodstuffs and kitchen supplies.
对菜肴进行创新，对菜谱进行改良。 
Devises special dishes and develops innovative recipes. 
保证各个厨房菜肴的营养价值和卫生。
Establishes and enforces nutrition and sanitation standards for restaurant.
通过以身作则的管理方法，确保每个员工的工作都符合酒店的政策和标准。 
Through hands-on management, supervises closely all Outlet Chefs in the performance of their duties in accordance with policies and procedures and applicable laws.
通过适当的培训，增强我们员工的技能，提高厨房的工作效率。 
Develops the skills and effectiveness of all Kitchen employees through the appropriate training, coaching, and/or mentoring.
合理的给员工安排工作，并且赋予适当的权利。更好的锻炼员工以保证厨务部的顺利安全运作。 
Delegates appropriately, duties and responsibilities to equipped and resourced employees, nurturing and developing them whilst ensuring standards of operation and safety are maintained.

[深圳柏悦酒店]深圳柏悦酒店开业于2019年7月29日。酒店坐落于平安金融中心综合体的南塔，距离深圳会展中心、商务写字楼、购物中心等咫尺之遥，是商务及休闲旅者的理想下榻之所。便利的地理位置距福田口岸仅3公里，地下连通地铁线路及福田高铁站，前往购物天堂香港特别行政区或深圳各区十分便捷。深圳柏悦酒店拥有195间宽敞奢适的客房，其中包含24间套房。客房面积从48至300平方米不等，分布于酒店的36层至44层，每个房间均配有全景落地窗，尽揽城市商务中心和舒适住宅区的醉人景观。LUXURY IS PERSONAL奢华由心作为凯悦集团的旗下酒店，深圳柏悦酒店接纳一切文化、种族、民族、性别、性取向、年龄、能力、观点和思维方式。每个人都想做最好的自己，而我们的文化恰恰能赋予人们这种能力。这样真切的联系激励着我们热挚地关怀彼此和我们的宾客。酒店为员工提供开放自由的沟通平台，鼓励员工畅所欲言，赋予工作欢乐和意义，提倡身心健康的工作生活方式。加入珍视尊重、诚信、同理心、包容、尝试和身心健康的深圳柏悦酒店，把握完美的工作机会。关爱连接你我凯悦酒店集团总部位于美国芝加哥，是全球著名的酒店集团。凯悦集团的信念是“关爱每一个人，让他们尽善尽美显真我”。加入让你的旅程更具人性化的团队。彼此联结，不断成长。在这里，每一个人的角色都至关重要。机会由您来创造。我们欢迎并鼓励您展现自我。凯悦的核心也是我们共同的信念 – 酒店不仅仅是一份工作，更是心怀他人的一份事业。

















正如你我一般，对这份事业始终心之所向。