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

1.         To ensure the good co-ordinate of orders.
确保所有订单的质量一致性
2.         To have a complete understanding and to follow up on hotel policies relating to fire, hygiene, health and safety.
对酒店的防火措施，卫生管理，健康安全方面理解正确全面并致力去推进
3.         To attend kitchen supervisor briefings
出席每日厨房部例会
4.         To conduct section briefing in the absence of section chef
在厨师长缺席时负责部门例会               
5.         To assist the Sous Chef in whole section organization.
帮助厨师长管理该部门的运作
6.         To monitor the quality and quantity of all food items being served.
控制好产品的质量和数量
7.         To monitor correct quality and quantity of all foods received for kitchen.
控制厨房收货的质量和数量
8.         To ensure that no reusable foods are not wasted.
保证未变质食物不被浪费
9.         To keep Sous Chef aware of all items of interest.
协助厨师长了解所有工作项目
10.     To ensure the attractiveness and maintain quality standards as the relate sanitation and cleanliness.
确保并维持质量标准，如卫生及清洁标准
11.     To ensure that staff in direct guest contact have full knowledge of all food items and methods in which way they were prepared.
确保与客人直接接触的员工对食品及加工方法具有丰富的知识
12.     To develop and complement training programs and conduct training sessions.
发展和完善培训体系
13.     To establish and maintain good guest relations.
建立和维护良好的客户关系

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