• 五险一金
• 带薪年假
• 岗位晋升
• 员工消费折扣
• 系统培训
• 跨省调转机会
• 人性化管理
• 年度免费体检
• 年度旅游
• 包吃包住

●Help to direct, control andco-ordinate the activities of all kitchens engaged in preparing Chinese food toensure an efficient, profitable and smooth food service at all times.
协助指导、控制和协调所有厨房准备中餐的活动，确保在任何时候都能提供高效、盈利和顺畅的餐饮服务。
●Develop and create standardrecipe cards with pictorials according to the Executive Chef’s policies.
根据行政总厨的政策，制定并制作标准的配图食谱卡。
●Ensure all Chinese kitchenitems are prepared and served according to the standard set by themselves andthe Executive Chef. 
确保所有中式厨具按照他们和行政总厨制定的标准准备和上菜。
●Check on a daily basis foodpreparation, individual costs, quality, quantity inventories and portioncontrol.
检查每日的食品准备，个人成本，质量，数量库存和部分控制。
●Monitor all Chinese kitchencosts and take corrective action, when necessary to reduce expenses.
监控所有中厨房的成本，并在必要时采取纠正措施以减少成本。
●Maximize employee productivityin order to minimize payroll cost. 
最大限度地提高员工生产力，以降低工资成本。
●Assist Executive Chef withordering oversees items and keeping control over monthly consumption of allChinese kitchen items.
协助行政总厨完成所有中式厨具的订购及每月的消费控制。
●Liaise with the Chief Stewardin order to ensure high standards of cleanliness are maintained in all areas ofthe Chinese kitchen, such as machinery and small kitchen equipment.
与管事部经理保持联系，确保中厨房的所有区域保持高标准的清洁，如机械和小型厨房设备。
●Inspect daily, all fresh foodreceived to ensure a high quality is maintained.
每天检查所接收的新鲜食品，确保其高质量。
●Inspect all food stores andrefrigerated areas and suggest, where necessary, to correct storage methods tocomply with Health & Safety regulations, to avoid spoilage and ensureregular turnover of food items and give completed check lists to the ExecutiveChef.
检查所有食品店和冷藏区，如有必要，建议正确的储存方法，以符合健康和安全规定，避免食品变质，确保食品的正常周转，并向行政总厨提供完整的检查清单。
●Develop with the TrainingManager training plans for the Chinese Kitchen.
与培训经理一起制定中厨房的培训计划。
●Work with the People ServicesManager to ensure the departmental performance of staff is productive. 
与人力资源总监合作，确保部门员工的工作效率。
●Ensure training needs analysisof Chinese Kitchen staff is carried out and training programs are designedand implemented to meet needs.
确保对中厨房员工的培训需求进行分析，并根据需求设计和实施培训计划。
●Plan for future staffing needs.
计划未来的人手需求。
●Conduct probation and formalperformance appraisal in line with company guidelines.
根据公司的指导方针进行试用期和正式的绩效考核。
●Maintain up to date staffrecords and approve leave requests in accordance to hotel occupancy.
保持最新的员工记录，并根据酒店入住率批准休假申请。
●Coach, counsel and disciplinestaff, providing constructive feedback to enhance performance.
指导、建议和纪律员工，提供建设性的反馈以提高绩效。
●Demonstrate awareness ofOH&S policies and procedures and ensure all procedures are conducted safelyand within OH&S guidelines and ensure your direct reports do the same.
对职业健康安全政策和程序有一定的了解，确保所有的程序都在职业健康安全准则的指导下安全进行，并确保直接报告也能做到这一点。
●Be aware of duty of care andadhere to occupational, health and safety legislation, policies and procedures. 
了解这个职位的职责，遵守职业、健康和安全法规、政策和程序。
●Be familiar with propertysafety, first aid and fire and emergency procedures and operate equipmentsafely and sensibly.
熟悉物业安全、急救、消防及应急程序，安全、理智地操作设备。
●Initiate action to correct ahazardous situation and notify supervisors of potential dangers.
采取行动纠正危险情况，并通知主管潜在的危险。
●Log security incidents andaccidents in accordance with hotel requirements.
按照酒店要求记录安全事件和事故。
●Implement and practice HACCP.
实施和操作HACCP

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