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

 
BASIC FUNCTION
基础职能
l To maintain a high standard of all food preparation, service and hygiene in his respective Kitchens, according to the standards required by the management.
按照饭店管理标准，在食品的准备工作，服务和卫生方面保持各自厨房的高标准。
 
 
DUTIES AND RESPONSIBILITIES
工作职责
l Attitude
工作态度
l To reflect the hotel philosophy by providing the highest quality of service to our customers and employees. By always adopting a positive attitude and keeping the team spirit at the highest level.通过为客人和员工提供最优质的服务来体现酒店的经营理念，永远保持积极向上的态度使团队保持凝力。
l To greet with a smile at all times to colleagues or guests anywhere in the hotel (front or back of the house).  
无论何时，总是要微笑与客人和同事问候（无论前台或后台）。
l To take pride in personal appearance for personal hygiene and uniform.                                             
时刻保持员工良好的个人卫生，整洁的衣着和良好的个人形象。
l Ensure that Group and Hotel standards and policies are explained to staff, and are correctly applied.                                            
确保总部与酒店所传达的标准和政策被员工理解和应用。
 
1. Operations
运营管理    
To constantly be physically involved in all phases of the daily operation 
 随时检查已准备好的食品的味道与温度。 
l To insist on a uniform visual appearance of all dishes prepared. Presentation and garnish must be prepared according to standards.
保持各类菜肴整体外观配套一致，且外观和修饰要符合酒店标准。
l To monitor and fully implement the portion control established with the recipe cards and the butcher test. To minimize waste and spoilage.
监督并全面实施根据配料卡和分肉试验而进行分量控制，使浪费和变质最小化。
l To check stores and refrigerators and be responsible for the proper storing and recycling of leftovers.
检查库房和冰箱，做好正确储备和废物利用。
l Ensure smooth and effective communication among the kitchens and with other departments.
确保厨房和其他部门之间的交流畅通而有效。
l To work closely with receiving and storeroom. To make sure that received goods are of the standard quality and according to hotel’s specifications.
与收货部和库房密切合作，确保所收货物符合酒店规定的质量标准。                                                                                                                                  
l To constantly be alert on freshness, presentations and temperature of food served.
特别注意为客人提供的食品的新鲜度，外观和温度。
l To supervise food tasting sessions.
监督食品品味部门的工作。
l To co-ordinate, in detail on the Restaurant / Banquet / food production, and all specific duties to all  employees under his supervision.
具体协调各餐厅/宴会部/食品生产部门之间的关系，并且有责任监督所有厨房员工的工作。
To check all set-ups for restaurant and banquet functions. Responsible for the correct timing during service and to ensure that food served is always of the 
l highest standards.
检查所有餐厅和宴会多功能厅的摆台情况，确保按时为客人提供高标准的服务与食品。
l Attend a weekly meeting with the Executive Chef to discuss future business strategy and review on going action plan progress, and other departmental meetings as required.
参加每周与行政总厨的例会，讨论将来的经营战略，评估当前行动的进展情况并且按照要求参加其他部门的会议。
l Update menu recipe cards and menu planning for promotions.                                         
更新配料卡和菜单，制定促销计划。
与管事部密切合作，提前计划并进行设备的交接和清洁工作。                        
l To check all machinery, ensure proper maintenance and usage of the equipment, and follow up with Engineering work order forms. Misuse of equipment should be taken.
检查所有设备，确保所有设备正确保养和使用，与工程部共同跟踪设备的维修情况。要汇报设备使用不当情况，并给予相应的纪律处罚。      
l To ensure that all kitchen and stewarding employees adhere to the hotel grooming Standards.
确保厨房和管事部所有员工仪表着装符合酒店标准。
l Ensure that staff follow the hygiene and sanitation procedures when handling 
l food /equipment / utensils.
确保员工在生产食品，操作设备和使用餐具时遵守安全卫生程序。
 
l Staffing / Human Relation
员工管理/人事关系
l To maximize productivity and maintaining harmony among all food production employees in a fair and impartial way.
最大化地提高生产效率，公平合理地处理员工之间的关系，使其在生产过程中通力合作。                                                               
l To work closely with the Chief Steward and monitors that exhaust hoods, stoves, ovens, salamanders, deep freezers, steamers, filters, boiling pans, Chafin, hot and cold cabinets etc. are spotless and cleaned on a daily basis.
与管事部经理密切合作，监督排烟罩，烤炉，烤箱，锔锅，冰柜，蒸气机，过滤器，煮锅，自助餐炉，冷柜和热柜等没有污点，保持每天清洁一次。
l To report to the Executive Chef on all staff and operation matters.
向行政总厨汇报所有有关员工和运营方面的问题。              
l To recommend promotions, transfers of staff to various outlets for Chinese Executive Chef approval.                                          
对员工的提升和内部调动提出意见，请示中厨行政总厨的批准.
● To monitor staff schedules for the assigned outlets and counter-sign them weekly.                                               
监督制定餐厅员工的工作日程，并为员工每周会签一次。
l Monitors / approves staff overtime, change of shifts, staff leave etc.
监督，批准员工的加班时间，倒班及休假。
l Responsible for staff daily briefing.
负责员工的每日例会。
l Monitors annual leave and statutory holiday.
监督年假和法定假日的休息时间。
l To report all complains to the DOFB.
向餐饮总监汇报所有的投诉情况。
l To supervise staff appraisal and responsible for their correct and true content.
监督员工工作表现评估，并对评估的正确性和内容真实性负责。
l To guide the employee orientation for new hires.
引导新员工对未来岗位的期望。
l Training / Development
● Excellent written and verbal communication  .                                                                                                                                   
    具备优秀的书面和口头表达能力 。
l Associate College Degree qualification and above is preferred.  
    大专以上学历。
l Work experience for 3 years or above in 5 star hotel.
    至少3年以上五星级酒店工作经验 。  
l Strong sense of principle, professional management ability ,a good team spirit of collaboration, excellent interpersonal skills, honest and reliable, Decency.
原则性强，职业化规范度高，具有良好的团队协作精神，出色的人际交往能力，诚实可靠、品行端正。                              
l Have a strong sense of responsibility and learning ability, a good team spirit of collaboration.
具有较强的工作责任心和学习能力、良好的团队合作意识

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