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

It is the mission and intent of this position to take full responsibility for the Management and Leadership of a smooth running Culinary Operation and Maximize the highest level of standards at the Hilton Garden Inn.               
此职务的使命和目标是全面负责管理领导希尔顿花园酒店各厨房良好运营和最大限度地提供最高标准的服务。
1.	All Restaurant Kitchens, including Pastry, Main Kitchen, Team Restaurant Kitchen, occasionally off - Site Events.
所有餐厅厨房，包括饼房、主厨房、员工餐厅厨房、外卖宴会。
2.	Planning, Preparation and Implementation of High Quality Food& Beverage Products and Set-up’s in all Areas and Restaurants.
计划和准备执行高质量的食品和摆设在指定的餐厅。
3.	Seamless working with Recipes, Standards and Plating Guides.
严格按照菜谱、标准和摆盘标准。
4.	Maintenance of all FSAA aspects within the hotel operation. 
在酒店运营之中保持FSAA各方面要求。
5.	Correct usage of all equipment, tools and machines.
正确操作所有的设备、器具和机器。
6.	Must focus on constant improvement of Training Manuals and SOP’s
必须对具有持续性的人员培训和SOP’s的提高和改善保持关注。
7.	Must participate actively in Daily Quality initiatives (Daily Chef Briefings, Monthly Team Meetings) in order to constantly improve the Culinary operation, meet targets and keep communication flowing.
必须积极主动参加每日质量会议（每日厨师晨会、团队会议），以保持厨房运营持续地提高，达到目标和保持顺畅地交流。
8.	Can be asked to work for off-site events.
可以被要求进行外卖工作。
9.	Can be asked to complete tasks and jobs outside the kitchen areas.
可以被要求在厨房以外的地点完成工作。
10.	All colleagues 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。
11.	Preparation of menus as per request, in timely fashion.
及时的按要求准备菜单。
12.	Working on new dishes for food tastings in combination of digital pictures.
新菜品的制作在品尝是要保留数码照片。
13.	Attending service briefings.
参加服务部门的会议。
14.	Communication of item 86 to the service team.
与服务员沟通断货的产品。
15.	Control of stations within the kitchen.
调节厨房内部的岗位。
16.	Every guest request must be responded to complete satisfaction.
对于每位客人的要求要做出回应使客人满意。
17.	Willingness to learn and adapt to changes
积极的学习和适当的改变。
18.	Having a open-minded approach to constructive feedback 
用虚心的态度去接受有建设性的意见。
19.	Purchase and control of produce.
采购和控制产品。
20.	Training of new team members.
培训新员工。
21.	Reviews the roster prepared by section chefs in advance that reflect business and high productivity whilst yielding a high degree of guest satisfaction.
提前审阅部门主管安排的排班表，以提前反映出生意和高出品率的同时很大程度影响客人的满意度。
22.	Keep discipline and proper work practices for himself and the team members assigned to him at all times. Also checks on personal hygiene, clean uniforms, sanitation and cleanliness of the workstations, sanitation of the work tools. To maintain cleanliness at all time in every Team member’s working area. Be aware of the dangers of contaminated food and the needs to proper checking and turnover of the mise-en-place in the refrigerators. 
时刻保持自己和所管辖的员工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。监督员工，使所有人都能时刻保持自己工作区域的卫生。知道污染食品的危险和适当检查，彻底清理冰箱的需要。
23.	Ensure that recipes and costing are established and updated.
确保菜谱和成本的存在和更新。
24.	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。
25.	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。
26.	Advise new menus and seasonal food concept changes.
对新菜单提出建议和改变季节性食品的观念。
27.	Liaise with the Chef’s on daily basis to advice of any challenges and that the guest will experience no delays during the service period.
组织厨师日常基本的工作，时刻迎接挑战，令客人感受无任何延误的服务。
28.	Check the quality of food prepared by team member to the required standard and make necessary adjustments.
检查员工准备的食品质量，如有需要，按需求标准做出必要的调整。
29.	Responsible for overseeing the cleanliness, hygiene and maintenance of the kitchen and undertakes steps necessary to maintain the highest possible standards in this area.Monitors to clean and sanitize work top before and after Team members shift.
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。监督员工在工作开始及结束时负责清理消毒自己工作区域。
30.	Attend communication meetings and is responsible for ensuring all teammembers in his area receiving this communication.
参加交流会议并负责确保所有的员工获得此交流信息以确保员工的高度满意。
31.	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。
32.	Coordinate, organize and participate in all production pertaining to the kitchen.Monitors the overall food operation and ensures that food items are being prepared in a timely and correct manner. 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，监控整个食品操作并确保食品按时和正确地操作。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。
33.	Manage the training function and ensures all team member certified in their position before taking charge of an area of responsibility.
管理培训和确保所有员工在他上任其岗位之前具有该岗位合格的资质。
34.	Control, monitor 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。
35.	Work very closely with the Chef and meets regularly to determine menu selections and specials that is both satisfying to guest and profitable to outlet.
与厨师紧密合作，常规会面决定菜单的选择，以同时让客人满意和获得各部分满意的收益。
36.	Review all time sheets to ensure that team member working times and meal breaks are accurate.
检查所有的时间表以确保所有员工的工作时间和用餐时间准确。
37.	At all times understand, practice and promote the teamwork approach to achieve missions, goals, and overall departmental standards.
时刻理解、实践和促进团队的工作方法，达到使命和目标和部门的总体标准。
38.	Conduct culinary department meetings and communicates important hotel information to team member and receives feedback in the absence of the Chef, and communicates upwards to ensure a high level of team member satisfaction.
召开厨房会议和传达酒店通知和收集员工的反馈意见，确保员工很高的满意度。
39.	To ensure that all team members have a complete understanding of and adhere to the Hotel’s Team member Rules and Regulations.
确保员工充分的理解并遵守员工手册内容。	
40.	This is by no means an exhaustive list as it is subject to changes according to the nature of the business at hand, the menus content, or any other factors when duties might have to be re-defined according to the business pattern.
这决不是一个无任何遗漏的职责明细单，它将根据运营的实际情况进行调整，菜单内容或其他任何因素将根据生意的模式进行调整。
41.	The management reserves the right to change / extend this job description if necessary at any point of time during her / his employment.
如有必要，酒店有权更改或补充该职位描述。
42.	Check the quality of food prepared by team member to the required standard and make necessary adjustments.
         检查员工准备的员工餐食品质量，如有需要，按需求标准做出必要的调整。
43．Carrry out any other reasonable duties and responsibilities as assigned.
完成任何其他合理的职责和被指派的职责。

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