• 五险一金
• 提供食宿
• 带薪年假
• 管理规范
• 技能培训
• 岗位晋升
• 年度旅游
• 员工生日礼物
• 节日礼物
• 丰厚的年终奖

Duties And Responsibilitis 职责和义务
1.Supervises, coordinates and participates in the activities of kitchen staff engaged in the proper cleaning, cutting, marinating, seasoning and cooking of all food stuffs for respective kitchen.
管理，协调并参与厨房雇员为每个厨房正确的清洁及所有食品，切割，腌制，调味。
2.Suggests breakfast, lunch and dinner menus weekly and submits same to Executive Chef for approval; checks daily menu, function order or forecast to determine kind and quantity of food items to prepare.
有关每周早饭，午饭，晚饭的菜单和建议，取得总厨肯定，检查每天菜单，宴会菜单或确定的种类预算和食品的品种和数量的准备工作。
3.Prepares requisitions of food items based on planned food prepared.
准备预定的食品种类并做出计划。 
4.Observes and tests food being cooked; samples all food prepared.
预先注意和尝试食品准备样品。
5.Supervises dishing out of food portions to guests or employees attends to meal suggestions cafeteria meeting and complaints; reports to Head Chef / Sous Chef regarding same.
监督好客人的特别点单或员工的特别推荐，自助餐会议和投诉，并告知上级主管。      
6.Utilizes leftover food; converts unconsumed cooked food to other dishes.
充分利用剩余食品，转换成为其他食品。
7.Checks on requisitioned supplies to determine freshness, quality and quantity.
检查订单供给食品的质量，数量，新鲜程度。
8.Prepares weekly schedules of his personnel.
准备个人的每周计划。
9.Trains and evaluates performance of his personnel.
培训和评估个人的技能。
10.Ensures that kitchen equipment and utensils are handled and used properly.
保证厨房设备和用具正确操作。
11.Ensures that hotel cost control policies and procedures are followed.
确保落实酒店的成本控制政策和程序。
12.Supplies other kitchen outlets with their requirements.
根据其他餐厅厨房的要求提供物品。 
13.Ensure cleanliness and maintenance of equipment, work areas, and cold rooms, in coordination with other kitchens or stewarding.
与管事部或其他厨房协调确保设备，工作区域及一冷房的清洁及维护。
14.May act as Head Chef/Sous Chef during his absence.
在厨师长不在履行其职责。
15.Conducts preliminary selection interviews of candidates for positions in his section taking into account standards of personnel quality of the hotel.
组织选择第一论员工并使之尽量达到酒店要求。
16.Conducts orientation for new hires for his section advising them in writing of the standards against which performance of their subordinates will be evaluated.
组织新员工参加迎新培训，及做记录并会参照带以后工作。
17.Initiates Commendations and Misconduct Notices.
执行奖励，惩罚。
18.Appraises performance of subordinates and recommends appropriated action basing on results of rating.
给予员工评估和建议。
19.Identifies training needs of subordinates of personnel within his section.
根据对象制定培训需要。
20.Performs duties common to supervisors and other duties as may be assigned.
同其他主管通责。

Job Specification 工作要求
1. Technical secondary school education or above.
中专以上文化程度。
2. Be familiar with the working specifications and requirements of Thai food, and master the quality requirements of various operation techniques of side dishes.
熟悉泰餐的工作规范和要求，掌握配菜的各种操作技术的质量要求。
3. Understand the Food Hygiene Law, be able to work independently according to the requirements of work specifications and quality standards, and have corresponding technical levels.
了解食品卫生法，能按工作规范和质量标准要求独立进行工作，并有相应的技术等级。

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