• 五险一金
• 技能培训
• 带薪年假
• 岗位晋升
• 管理规范
• 领导好
• 美女多
• 人性化管理
• 员工生日礼物
• 年底双薪

  英文沟通流利，有法餐及意餐厨师长工作经验优先。
The main duties and responsibilities
•       协助行政总厨 设计新的厨房计划并提出改进方案。
Assist executive Chef new kitchen kitchen design plan and put forward the improvement plan.
•       同厨师长 共同讨论如何精选厨房设备。
Kitchen with Chinese Sous Chef To discuss how to select the kitchen equipment.
•       当厨师长不在时，负责与管理层沟通。
When the kitchen is not Chinese sous chef, responsible for communication with management.
•       保证食品、机器不断更新并指导厨房员工如何正确使用。
Constantly  updated food, machine and guide for how to correctly use the kitchen staff.
•       同管事部协调员按照卫生标准共同管理好厨房、库房、冰箱的卫生。
With the purser department coordinator according to hygiene standard jointly manage the kitchen health, warehouse, refrigerator.
•       监督所有厨房员工的个人卫生。
Supervise all kitchen staff personal hygiene.
•       同行政总厨 一起编排厨房员工工作时间，同时也要考虑到节约成本，他有权根据工作需要安排厨房员工休息时间。
Kitchen with administrative vice President Arrangement with the kitchen staff work time, also want to consider to save costs at the same time, he has the right to work according to need to arrange the kitchen staff time to rest.
•       明确、细致的分配所有厨房员工的工作并监督其工作效率。
Clear and detailed allocation of all kitchen employees work and supervise the work efficiency.
•       要紧密的同管事部协调员沟通使厨房区域干净、有次序并持续保持。
To  close with the purser department coordinator communication to keep the kitchen area clean and in order and continue.
•       确保个人卫生并对于厨房员工过失作以相应处罚。
Ensure personal hygiene and the kitchen staff negligence to make corresponding punishment.
•       在采购及准备食品时同行政总厨 共同研究食品的数量及质量。确保所有的食品没有腐烂变质。
In preparing the food purchasing and kitchen with administrative vice President To study food quantity and quality. Ensure that all of the food not to rot.
•       负责所有厨房食品质量的准备。要不断的检查食品的味道、温度，外观视觉。
Responsible for all the kitchen food quality. To check the food taste, temperature, visual appearance.
•       确保按照标准规格使用餐具及按照标准更换制服。
To ensure that in accordance with the standard specifications with silverware and according to the uniform standard replacement.
•       确保不使用破损餐具及检查瓷器及玻璃器皿是否有裂纹并指导厨房员工按此规定去做。
Make sure not to use damaged and to check whether there is crack porcelain and glass tableware and guide the kitchen staff follow the rules.
•       时刻注意在提供食品时避免厨房员工使用过期及肮脏食品，也要阻止厨房员工带病上岗或接触食品。
Attention to when providing food to avoid the kitchen staff use expired and dirty food, also want to stop the kitchen staff to work in spite of or contact with food.
•       以职业的.肯定的方式与各部门和饭店员工建立起亲密关系以促进团队精神和有效的双向交流. In a professional. The sure way to establish close relationship with each department and hotel staff in order to promote team spirit and effective two-way communication.
•       与不同文化背景的客人和同事有效沟通.
 Effectively communicate with different cultural background of the guests and colleagues.
•       在团队内有效工作.
 Work effectively within the team.
•       营运管理
Operation management
•       在当班期间管理厨房运行
Management kitchen operation during shift
•       确保员工按照标准与程序完成任务
Ensure employees in accordance with the standards and procedures to complete the task
•       监督运行情况和每日厨房内部工作
Supervise daily operation and internal work in the kitchen
•       监督员工行使职责
The supervision and staff to exercise
•       监督餐厅厨师的服务
To supervise the service within the restaurant chefs
•       合理指挥和安排人力，管理好本班人员的工作班次，协调工作，处理突发事件。
Reasonable command and arrange the manpower, managing personnel of class work shift, coordination, dealing with emergencies.
•       严格管理本厨房的设备、物资用具等，做到账物相符，保持规定的完好率。
Strict management of the kitchen utensils, material equipment, etc., do account content conform to, maintain integrity rate of the regulation.
•       监督员工培训和学习。
Supervise staff training and learning.
•       根据生意需求及淡、旺季情况决定运作设备
According to the business needs and light, busy season to operating equipment
•       协助发展新产品和服务
To assist the development of new products and services
•       协助评价市场营销活动
Assist the evaluation of marketing activities
•       在制定计划和决策时考虑外部经济因素
Consider external economic factors when planning and decision making
•       在经营中考虑政治和社会影响
Aware of the political and social impact in the business
•        宾客服务
Guest service
•        加强、提高服务水准以超出规定的服务要求
To strengthen and improve the service level to beyond the prescribed service requirements
•        承担起调查客人满意的责任
Take responsibility investigation guest satisfaction
•        为客人提出有创造性的建议
Creative Suggestions for the guest
•        确保客人的需求和合理的要求被满足
Ensure that guest needs and reasonable requirements be met
•        不断寻找机会改进对客服务
On continuously looking for opportunities to improve customer service
•        建立和维持有效的对客关系
On building and maintaining effective customer relationships
•        以职业化的态度和形象展示有效的和合适的对客服务技巧
With the professional attitude and image show effective and suitable for the guest service skills
•        用可以增进友好、信任和满意的态度与客人交流
Use can enhance friendship, trust and satisfaction with guests communication
•        正确处理客人投诉有承担起上级授予的处理客人特殊要求投诉的能力
Properly handle guest complaints
•        确保所有的问题被依次解决并亲自确认客人对所有问题都满意
Ensure that all of the problems being solved, in turn, and personally confirmed guests were satisfied with all the problems
•        有承担起上级授予的处理客人特殊要求投诉的能力
Have special requirements to undertake the processing of the superior to guest complaints
 
•        营销
marketing
•        维持对产品和服务的高度了解以便于向客人解释和销售服务
To maintain the height of the products and services to know in order to explain to the guest and sales service
•        积极向客人推荐餐厅的特色产品及服务
Actively recommend restaurant features of products and services to the guest
•        加强销售技能的培训和锻炼，掌握对客交流技巧。
Strengthen sales skills training and exercise, master skills for customer communication.

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