• 五险一金
• 技能培训
• 带薪年假
• 员工生日礼物
• 过节津贴
• 防暑降温津贴
• 岗位晋升
• 包吃包住
• 节日礼物
• 年度旅游

 
-          Primary Responsibilities 主要职责
 
•       Directly responsible for Main Kitchen Culinary areas, ensuring a smooth running, profitable operation within the framework of the Hotel.
直接负责所有厨房区域,确保正常运作根据酒店的结构.
•       Maintain the hotel cuisine concepts and standards for food preparation and presentation.
经常研究,发扬和维持酒店厨房的观念和标准准备和制作食物.
•       Maintain food cost by ensuring that proper preparation, inventory, requisition, food stocks and control systems are in place in all food operations areas.
维持食物的成本确保正确的准备,库存,申请,控制所有食品操作区域.
•       Enforce the food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests.
执行 食品准备和制作方针确保一致的质量给客人.
•       Conduct a preventative engineering maintenance inspection on a monthly basis.
每月进行预防性的工程检查.
•       Maintain food safety & protection.  All food in working areas should be in compliance with food handling techniques, to include dating, proper storage, rotation, etc. Maintain the basic food safety and sanitation in accordance with the company policies. To conduct daily checks all storage areas and maintains a high level of hygiene in all areas.
维持食物安全设备和保护所有食物在工作区域必须依照食品的操作手法包括测定时间，存储，轮转等.维持基本的食物安全和卫生设施按照公司的方针.对仓库进行每天的检查依照最高的卫生标准.
•       Grand Mercure hotel Sanitation Checklist by having all kitchens inspected on a monthly basis.
执行西单美爵酒店重点卫生每月对厨房进行检查.
 
Main Complexity/Critical issues in the Job工作中的主要复杂性/关键问题
 
•       Maintain food safety & protection.  All food in working areas should be in compliance with food handling techniques, to include dating, proper storage, rotation, etc. Maintain the basic food safety and sanitation in accordance with the company policies.
•       维持食物的安全和保护.所有食物在工作区域应该依从食物操作方法包括保质期限,适当的储存,循环等.维持基本的食品安全和卫生按照酒店的要求.
•       Achieve departmental Budget goals by maintaining efficient cost expenditure.
完成部门预算控制成本.
•       To accurately forecast business demands on a weekly basis to ensure efficient staffing & food production.
正确的预测每周生意需求确保有效的安排员工和食物的制作.
•       To supervise the completion of the wage progress report on a weekly basis and critique discrepancies.
管理完成每周的批评和差异报告.
•       To be responsible for all accounting and billing procedures within the Culinary operation.
负责所有的帐目和帐单符合厨房操作程序.
•       To enforce operational Standards that are reviewed periodically and then updated and improved.
•       执行操作标准周期性的回顾然后改正和改良.
•       Responsible to maintain the overall welfare of our Staff by providing them with the training and resources to take care of our guests.
负责对员工进行全面的培训，尽量照顾到客人.
•       To ensure the efficient scheduling of western kitchen Staff.
确保西厨房员工的时间安排..
•       To be responsible for the accurate supervision of the Staff time control and payroll systems by working with Exc. Chef, Accounting and HR
负责正确的管理员工的时间表和工资表,按照财务部和人事部的要求.
•       To develop and implement Kitchen Staff training plans on a quarterly basis in conjunction with Exc. Chef & HR
协助执行每季制定的厨房员工培训计划,联合联合行政总厨和人事部.、
•       To assist in the execution of Culinary Management & Staff reviews, ensuring appraisals in a professional and timely manner.
负责完成厨房的管理层回顾和评估要求专业性和周期性.
•       To supervise all aspects of Staff management including hiring and discipline in conjunction with the Executive Chef
负责员工所有方面包括雇佣和训练联合行政总厨.
•       To train subordinate managers and supervisors in effective “coaching and counselling” and the correct process of progressive discipline.
有效的培训下属，主管，指导和讨论正确的有进步的工作程序.
•       To conduct an effective monthly Staff meeting with minutes.
举行每月的员工例会.
•       To practice “open door” policy to all Staff.
实行所有对员工公开的政策.
•       Periodically plan outside Staff activity to promote teamwork.
定期的计划员工行为发扬团队精神.
•       Promote positive inter-departmental relations through candid communication and cooperation.
发扬正确的部门内部的联系公正的传达和合作.
•       To respond to guest inquiries or concerns within 24 hours in what is deemed the appropriate manner.
         对客人的询问作出反应或24小时内做出处理.
•       Ensure all western kitchen Staff follow all job safety regulations and all hazards are reported to Loss & Found Prevention or Engineering.
确保所有西厨房员工遵循所有的工作安全条例和报告所有的危险给工程部.
•       Perform any reasonable request made of management which is not life threatening or against the law.
履行管理层任何合理要求在生命不受威胁和不违反法律的情况下.
•       Management reserves the right to make changes to this job description at its sole discretion and without advance notice.
管理者有权力改变工作条例在他没有正确指引力的情况下.
•       Above all, to lead by example through a “hands on” approach to motivate our Staff to excel.
 用上述方法帮助和鼓励员工.


-          Job Profile 任职资格
 
PHYSICAL/身体状况
1.      Good health and appearance.
形象良好。
2.      Normal voice and good pronunciation of English and Mandarin.
普通话、英语发音正常。
Education Qualification/教育程度
1.      Degree or equivalent from university or a hospitality and operational experience.
大学学历或同等学历，或酒店管理和运营经验。
Job Knowledge / Skill/工作知识与技能
1.      Must have good level of food and cooking knowledge.
必须具备良好专业烹饪能力。
2.      Good administrative and computer skill (Word, Excel, PowerPoint, internet, etc.).
具备良好的电脑操作技能（Word文档，表格、演示文稿、网络等）。
3.      Possess analytical skills and ability to look at the whole picture.
具备数据分析的能力以及有大局观。
Professional Experience/工作经验
1.      Minimum 3-5 years at least experience in hospitality industry.
拥有相关酒店工作经验，至少3-5年。
2.      Strong understanding of operational controls, budgeting, forecasting and scheduling.
具备很强的整体运营管理经验，充分理解预算、预测、计划。
3.      Good facilitation skills.
良好的推动促进能力。
4.      Proficient in kitchen operation management and cost control, familiar with the use and management of kitchen equipment.
熟练掌握厨房运作管理以及成本控制，熟悉各项厨房设备的使用和管理。
5.      Familiar with cost accounting.
熟悉成本核算。
Core Competencies required/核心能力要求
1.      Strong leadership skills; ability to train and develop team members.
具备强有力的领导技能，具备培训和发展团队成员的能力。
2.      Effective communication and cooperation skills.
有效的沟通和合作能力。
3.      Supportive team player and with strong corporate sense.
具有团队合作精神和强烈的公司意识。
4.      Autonomy – Excellent organizational skills.
自主性-优秀的组织能力。
5.      Attention to details and quality.
关注细节和品质。
6.      Diplomacy and self-control.
外交和自制力。
7.      Problem Solving – adopting thorough and methodical approach.
具有解决问题的能力-采取彻底和有系统的方法。
8.      Time management.
时间管理。

Accor With 158,000 people in 140 countries, Accor is the European leader and one of the world's largest groups in travel, tourism and corporate services, with two major international activities:- hotels: nearly 4,000 hotels (455,000 rooms) in 90 countries, casinos, travel agencies, and restaurants;- services to corporate clients and public institutions: 14 million people in 34 countries use a broad range of services (food vouchers, people care and services, incentive, loyalty programs, events) engineered and managed by Accor.法国雅高国际酒店集团已被誉为全球发展最迅速的酒店集团之一。雅高在欧洲处于业内主导地位，在 140 个国家拥有158,000 名雇员；是全球最大的酒店、旅游及企业服务集团，主要从事两项国际业务：· 酒店：分布于 90 个国家的 4,000 家酒店（超过455,000 间客房），旅行社、餐厅及赌场。· 企业服务：服务于公司及公共机构：每天在 34 个国家有1,400万人共享雅高设计及管理的广泛服务 （餐券、看护、费用管理、社会服务、奖励活动等）。Grand Mercure Beijing Central, the first Grand Mercure in Beijing managed by the Accor group.Ideally located in the heart of Beijing the Grand Mercure Beijing Central is part of the collectiong of Grand Mercure Hotels worldwide-each expressing the spirit of their location. This highly stylish contemporary hotel, in the commercial and shopping district of Xidan, offers a personalised hotel experience whether travelling on business or leisure. Nearby to Beijing's historical landmarks.北京西单美爵酒店是雅高集团在北京管理的第一家美爵酒店, 地处西单商务中心。