• 节日礼物
• 带薪年假
• 岗位晋升
• 包吃包住
• 鲜活正能量
• 五险一金
• 周休2天
• 人性化管理
• 希尔顿大学
• 员工价

1.To be responsible for the preparation, cooking and presentation of food in section.
负责零点菜单上食品的准备和烹制。
2.To ensure that mise-en-place is complete prior to service.
做好提供服务前的准备工作。
3.To be responsible for cooking of food items. when western kitchen busy need to be help
负责食物的烹制,在西餐厅忙时能够主动帮助西餐厨房出品
4.Learn and knows how to use HR link and SCM
学习并熟悉使用考勤及采购系统
5.in charge the enthusiast food quality and training of new enthusiasts，
负责检查员工餐厅的食品质量,培训新员工
6. In change the Chinese banquet and owner food reques
负责中式宴会及业主中式菜品的招待及各种菜单的更新
7.Controls, monitors and is responsible for the optimum food cost to yield the maximum amount of outlet profit and maximum guest satisfaction.
控制、监控和负责获得最佳的成本控制以获得各部分的最佳收益和最佳客人满意度。
8.To ensure smooth running of the cooking section during operation.
确保该部位的正常运营。
9.To ensure that all the food items are prepared according to standard set by the Chef.
根据主厨的标准准备食物。
10.To keep working areas, stove and equipment clean and in good condition.
保证工作区、用具以及设备的清洁并使其处于良好状态。
11.Participate in the planning and costing of menus
参与菜单及其成本的设计。
12.Ensure that outstanding culinary technical skills are maintained
确保出色的技能得以维持。
13.Seamless working with Recipes, Standards and Plating Guides.
严格按照菜谱、标准和摆盘标准。
14.Maintenance of all HACCP aspects within the hotel operation.
在酒店运营之中保持HACCP各方面要求。
15.Correct usage of all equipment, tools and machines.
正确操作所有的设备、器具和机器。
16.Can be utilised during inventories.
可以被要求进行盘存工作。
17.All team members have to be knowledgeable about occupancy, events, forecast and achievements.
所有员工都应知道关于住宿率, 宴会, 预测计划和收益。
18.Preperation of menus as per request, in timely fashion.
及时的按要求准备菜单。
19.Working on new dishes for food tastings in combination of digital pictures.
新菜品的制作在品尝上要结合数码照片。
20.Maintain at all times a professional and positive attitude towards his team members, and supervisors alike, and behave in accordance to the established hotel rules and team member handbook for him and team member under his supervision. To ensure smooth operation of the department.
时刻保持对于同事和主管等一个专业和积极的态度，依据酒店的规则和员工手册的要求行为举止，确保部门的良好运营。
21.Coordinate, organize and participate in all production pertaining to the kitchen. Checks and follow-up on the mise-en-place of the ala carte menu and daily menus, seasonal specials. Maintains the standards of preset recipes, portion control and costing at all times.
协调、组织和参与和厨房有关的所有产品的制作，检查并依照零点菜单和每日菜单，季节特供菜单。时刻保持预先设置菜单的标准，份量和成本。
22.Keeps discipline and proper work practices for himself assigned to him at all times. Also checks on personal hygiene, clean uniforms, sanitation and cleanliness of the workstations, sanitation of the work tools. Be aware of the dangers of contaminated food and the needs to proper checking and turnover of the mise-en-place in the refrigerators. Reports to the Executive Chef on any problems to take appropriate actions.
时刻保持自己的纪律性和适当的操作。并且检查个人卫生、整洁的工服、操作台的整洁和卫生、清洁的器具。知道污染食品的危险和适当检查，彻底清理冰箱的需要。向行政总厨汇报所有的问题并采取适当的行动。
23.Monitor food quality and quantity to ensure the most economical usage of ingredients.
监控食品的质量和数量是确保最大限度的节约原材料。
24.Advise new menus and seasonal food concept changes with the help of the Chef.
协助主厨对新菜单提出建议和改变季节性食品的观念。
25.Select team member that display qualities and attributes that reflect the department standards.
选择有良好表现和工作态度的员工作为部门标准。
26.Monitors the overall food operation and ensures that food items are being prepared in a timely and correct manner.
监控整个食品操作并确保食品按时和正确地操作。
27.Responsible for overseeing the cleanliness, hygiene and maintenance of the kitchen and undertakes steps necessary to maintain the highest possible standards in this area.
负责察看清洁、卫生和厨房维护，并采取必须的步骤保持区域最高的标准。

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