• 五险一金
• 带薪年假
• 技能培训
• 节日礼物
• 人性化管理
• 餐补

Leadership
 
Responsible for the operation and organisation of one section.
 
Provide direction and support to the team to deliver the     operational requirements of the day.
 
Actively support the development of internal talent within the     Kitchens and own team.
 
Provide support to the Sous Chef to ensure that the People     Review process is adhered to.
 
Build effective working relationships with support functions     including various departments of the Residence
Culinary Skills
 
Set daily production levels and guidelines for the section and     delegate to the team; ensuring that quality standards are met.
 
Responsible for ensuring that all dishes are made to     specification including temperature, seasoning, flavour and presentation     by conducting spot checks; make any corrections as required in their     sections/outlets
 
Responsible for ensuring that all goods received in own area     both from internal and external vendors is of the highest quality; follow     agreed process to reject substandard quality and produce.
 
Responsible for ensuring that all required mis en place is     completed for the following shift.
 
Maintain and update the recipe books for the station.
 
Contribute to menu planning and ad hoc project work as     required.
 
Highlight any potential staffing issues for the section to the senior     chef to aid with staff deployment and scheduling.
Operations
 
Manage the day to day administration of the kitchen ensuring     compliance to all internal systems 
 
Assist the Sous Chef in planning and forecasting of stock and     orders; monitor stock levels and escalate as required.
 
Responsible for the organisation, stock rotation and labelling     of food stored in the section walk in fridges and freezers.
 
Responsible for ensuring that all staff adheres to the company     tasting policy.
 
Ensure good waste routines are in place within the station to     minimise loss; ensure all waste is logged correctly.
 
Ensure all maintenance issues are reported to the service desk     and to be written in the section/outlet closing book
 
Ensure all equipment shortages are reported to the senior chef.
Compliance
 
Ensure that food Safety standards are adhered to by enforcing     the high standard of hygiene and sanitation in all food-related outlets.
 
Implement recommendations from Food Safety Audit’s; escalate     any concerns to the Sous Chef.
 
Responsible for ensuring that all administration for own     section is completed and complies with the deadlines set including fridge     temperature logs, wastage sheets, par sheets etc.
 
To adhere to all regulations as set out in the Health &     Safety at Work Act, Food Safety in addition to the internal policies and     procedures.

Harrods百货于1834年由查尔斯·亨利·哈罗德先生创立，迄今已拥有180多年的悠久历史。从诞生伊始的那间位于伦敦东区貌不惊人的杂货和茶叶商号，到1849年迁往骑士桥的新生，Harrods百货已成长为享誉全球的购物天堂，完美象征着英式奢华，领军全球奢侈品零售业。现在，我们已经将拥有丰富历史与文化传承的哈罗德茶室带至上海市中心的历史建筑——查公馆，您可以亲自莅临、享受美妙的下午茶体验。这里的菜单由伦敦哈罗德专业糕点主厨精心设计，传统英式下午茶中融入了现代风味，并加入了互动体验，一切均以哈罗德独有的细致服务悉心呈现。