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

工作职责：
负责设计和制定西餐厅的菜单，根据季节、食材供应和顾客需求不断创新菜品，确保菜单具有吸引力和竞争力。
监督菜品的制作过程，确保每一道菜都符合酒店的质量标准和口味要求。对菜品的色香味形进行严格把控，及时调整烹饪方法和调料用量。
管理食材的采购和库存，与采购部门合作，确保食材的新鲜度和质量，控制成本。制定食材采购计划，避免浪费和积压。
领导和管理厨房团队，包括厨师、助手和实习生。合理分配工作任务，指导和培训员工，提高团队的整体厨艺水平和工作效率。
制定厨房的工作流程和规章制度，确保厨房的卫生、安全和秩序。监督员工遵守食品卫生法规和酒店的安全制度，定期进行卫生检查和设备维护。
负责厨房设备的维护和保养，确保设备的正常运行。及时报修故障设备，更新和升级厨房设备，提高工作效率。
与餐厅经理和服务员密切合作，了解顾客的需求和反馈。根据顾客的意见和建议，及时调整菜品和服务，提高顾客满意度。
处理顾客的投诉和问题，确保顾客得到满意的解决方案。及时向餐厅经理汇报顾客反馈，共同改进餐厅的服务质量。
参与酒店的餐饮活动策划和执行，如美食节、主题晚宴等。提供专业的厨艺支持和创意，提升酒店的餐饮品牌形象。
与其他部门合作，如采购、财务、人力资源等。协调工作，确保厨房的正常运营和酒店的整体利益。
不断学习和提升自己的厨艺水平和管理能力，关注行业动态和新的烹饪技术，为酒店的餐饮发展做出贡献。
Job responsibilities：
Responsible for the design and formulation of the menu of the western restaurant, and constantly innovate dishes according to the season, ingredient supply and customer demand to ensure that the menu is attractive and competitive.
Supervise the food preparation process to ensure that each dish meets the hotel's quality standards and taste requirements. Strictly control the color, flavor and shape of the dishes, and adjust the cooking method and seasoning amount in time.
Manage food sourcing and inventory, work with purchasing department to ensure freshness and quality of food and control costs. Develop a food sourcing plan to avoid waste and overstocking.
Lead and manage the kitchen team, including chefs, assistants and interns. Allocate work tasks reasonably, guide and train staff, improve the overall cooking level and work efficiency of the team.
Develop kitchen procedures and regulations to ensure the hygiene, safety and order of the kitchen. Supervise staff compliance with food hygiene regulations and hotel safety policies, conduct regular hygiene inspections and equipment maintenance.
Responsible for the maintenance and maintenance of kitchen equipment to ensure the normal operation of the equipment. Timely repair of faulty equipment, update and upgrade kitchen equipment, improve work efficiency.
Work closely with restaurant managers and waiters to understand customer needs and feedback. Adjust dishes and services according to customers' comments and suggestions to improve customer satisfaction.
Handle customer complaints and problems to ensure that customers get satisfactory solutions. Report customer feedback to restaurant manager in time to improve the service quality of the restaurant.
Participate in the planning and execution of hotel catering events, such as food festivals, theme dinners, etc. Provide professional culinary support and creativity to enhance the hotel's food and beverage brand image.
Cooperate with other departments, such as purchasing, finance, human resources, etc.Coordinate work to ensure the proper operation of the kitchen and the overall interest of the hotel.
Continue to learn and improve their culinary skills and management skills, pay attention to industry trends and new cooking techniques, and contribute to the development of the hotel's catering.
岗位要求：
6年以上豪华酒店烹饪工作经验
 
4年烹饪领导和管理经验 
 
2年米其林高级餐厅工作经验优先 
 
流利的英语 
 
优秀的沟通能力 
 
具备一定的烹饪艺术的创造性思维和表达能力
Job Requirements
6+ years‘ experience in the culinary of luxury hotels
4 years’ experience in the culinary leadership and management
2 years‘ Michelin fine dining experience is preferred
Flucent English speaking
Excellent communication skills
Creative thinking and presentation in culinary arts

璞麗酒店是沪上 “都会桃源”概念奢华酒店的先驱者，坐拥斐霓絲、长吧、露天花园和遥水疗。有别传统豪华五星级酒店，强调“雕琢奢华”的璞麗酒店旨在为住客提供个人专属服务，并以其独有的品味展现精致古典和现代风格的完美结合，城市空间与度假概念相互交融，带来不同以往的独特体验，成就一方大隐于市的城市绿洲。Home to PHÉNIX, Long Bar, Garden Terrace and UR Spa, The PuLi Hotel and Spa is Shanghai’s first luxury urban resort. Firmly incorporated into the hotel’s dedication to delivering handcrafted luxury service, guest experiences mark a departure from the expected generic style of luxury usually associated with conventional collections of foremost hotels. Imbued with contemporary elements and accents of traditional Asian charm, the result is a distinctively unique, new spatial and guest experience in this oasis within the metropolis.