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

Job Summary – (Role Summary)
工作概述﹣－(职位概述)
 
•   Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.  
   遵守当地的卫生和安全法规，或其它适用的规定，以及品牌规范和当地的规章制度。
 
Essential Duties and Responsibilities – (Key Activities of the role)
主要职责﹣(职务的主要工作)
 
•   Supervise and co-ordinate all kitchen sub-sections engaged in the preparation and cooking of all food items.
     监督和协调厨房各部分工作，包括准备和烹调所有食物
•   Plan menus; consider availability of raw food and ingredients, availability of skills required in preparing new menus, style and standards of hotels.
     计划菜单；考虑新菜单中生食品和配料的供应能力及所需技能的可提供能力，酒店新菜单的风格和标准
•   Supervise cooking and other kitchen personnel and co-ordinate their assignments, ensuring economical and timely food production.
     监督烹调和厨房其他人员的工作，协调他们的任务和安排以确保食物制作的经济性和高效性
•   Work closely with different chef de partie; participate in their activities in Speciality Restaurant.
     与其他厨师密切合作；参与其他特色餐厅的活动
•   Prepare meals for respective section(s)(restaurant, outlets, etc.) and assist in all kitchen activities to ensure that guests receive high quality food items in a timely manner.  Coordinate the smooth service in relation to the pass and pick-up of food.
     为相应的餐厅，餐饮营业场所等制作食品，并协助厨房的各项工作，确保客人及时的得到高品质的食物。协调传菜和取菜的顺利服务
•   Control work schedules, persons on duty, absentees and sick and check the daily attendance list.
     管理工作时间安排，值班人员，缺勤和病假，检查每日出席单

  
•   Estimate current and daily requirements of hotel for food consumption based on event orders, daily menus, forecasts, etc.
     在活动安排单，每日菜单，预测的基础上估计当前和每日酒店食品消耗要求
•   Check physical aspect of all kitchen areas, cold rooms, equipment and tools.
     检查厨房各个地方，冷藏间，设备和工具的状况
•   Ensure that:
     确保：
         -  there is an adequate supply of food at all times
            随时备有充足的食品供应
         -  hygiene and sanitation are observed in the kitchen area
            厨房遵守卫生规定
         -  tools and equipment are handled, maintained and used properly
            工具和设备正确的处理，维戏和使用
•   Ensure that Hotel’s cost control policies and procedures are followed.
     确保遵守酒店成本用管理规章制度
•   Maintain sanitation and cleanliness standards in the kitchen area that meet or exceed the local Health Board inspection and hotel requirements.
     保持厨房卫生整洁，达到或超过地方卫生局的检查标准和酒店的要求
•   Report all unsafe or malfunctioning equipment to supervisor.
     向上级领导报告所有不安全或故障的设备
•   Assist in the training, scheduling and supervision of kitchen staff; ensure that all cook’s duties have been performed during shift.
     协助培训，安排和监督厨房的员工；确保所有厨师在当值期间完成自己的本职工作

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