• 五险一金
• 节日礼物
• 技能培训
• 带薪年假
• 岗位晋升
• 管理规范
• 年底双薪
• 福利制度

•	Take full responsibility for the running of a particular of the kitchen, ensuring an efficient and cost effective food service. 
对厨房的运营承担全部责任，确保提供有效和节省成本的食品服务。
•	Conceptually aware and constantly contributing to the development of the product, understanding the (local) food concept and directions of the outlet. 
在概念上意识到并不断促进产品开发，了解（本地）食品概念和餐厅理念。
•	Be armed with knowledge on the product (location, history, concept story, etc.) and able to use this in different preparations.
掌握产品知识（地点，历史，概念来源等），并能够在不同的准备工作中用到。
•	Ensure that all dishes are being prepared to the correct recipe and to the correct quantity and to the highest standards and consistent quality.
确保所有的菜肴都按正确的食谱和正确的数量准备好，并达到最高的标准和始终如一的品质。
•	Ensure that all dishes to reach the hot plate or pass are correctly presented, the correct portion and size, presented on the prescribed serving dish in the agreed manner.
确保所有菜肴通过正确的烹饪步骤呈现，正确的部分和大小，按规定方式呈现在规定的菜肴上。
•	Spot-check all mice en place of the kitchen to ensure high quality, is always freshly prepared and ready on time.
抽查所有准备工作，以确保始终如一的高品质、新鲜和准时。
•	Maintain cleanliness and proper rotation of all products in the fridges, freezers and drawers.
保持所有产品在冰箱、冷柜和抽屉中的清洁和适当的轮换。
•	Be entirely flexible, able to rotate within the different sub departments of the Kitchen.
完全灵活，能够在厨房的不同子部门/岗位内轮岗。
•	Conduct daily briefings to the kitchen colleagues in absence of the Executive Chef/Executive sous Chef.
在总厨或副总厨不在时，负责主持部门日常例会。
•	Ensure that storeroom requisitions are accurate to minimize repeat visits.
确保仓库请购是准确的，以尽量减少重复访问。
•	Develop standard recipes, which allow the team to operate at an acceptable food cost and to ensure that the monthly forecasted Food Cost is achieved.
制定标准菜谱，使团队能够以合理的食品成本运营，并确保满足每月预测的食品成本。
•	Minimize wastage/spoilage.
减少浪费和损坏。
•	Supervise the day-to-day operation of sub-section food production and communicate to Executive Chef/Executive sous Chef any relevant information.
监督每日各个餐厅的食品运营情况，并与总厨或副总厨沟通相关事宜。
•	Make sure on an on-going basis the level of the following:
确保下列几项的顺利进行：
•	Issuing of food.
食品的出品。
•	Quality and presentation of food products.
食品呈现的质量。
•	Condition and cleanliness of facilities and equipment.
工具和设备的状态和清洁度。
•	Guest satisfaction.
客人满意度。
•	Ensure the stock allocated to the section is kept under optimum conditions.
确保分配给该部分的库存保持在最佳条件下。
•	Follow proper handling and right temperature of all food products.
遵循所有食品的正确处理和温度。
•	Ensure that the assigned section is being kept clean and tidy at all times.
确保所分配的部分始终保持干净整洁。
•	Ensure that Commis and trainees receive the right training and optimum guidance.
确保厨房助理和实习生得到正确的培训和最适宜的指导意见。
•	Monitor stock movement and be responsible for ordering of the designated section.
监控库房运转情况，并负责指定部分的采购工作。
•	Ensure that any anticipated shortages are communicated promptly to Executive Chef/Executive sous Chef
•	确保将任何预期的短缺信息及时传达给总厨或副总厨
•	Be aware of trends and propose ideas to build the range and quality of locally influenced F&B items.
意识到趋势，提出想法来构建当地流行的餐饮项目的范围和质量。
•	Keep the Kitchen Staff up to date with seasonally available products and new products on the market. 
让厨房人员随时了解市售季节性产品和新产品。
•	Inform the Executive Chef/Executive sous Chef of all Repair and Maintenance needed to ensure the proper maintenance of the Kitchen and the Kitchen Equipment.
通知所有需要维修和保养部门的总厨或副总厨，以确保正确维护厨房和厨房设备。
•	Respond to any changes in the restaurant function as dictated by the hotel. 
•	根据酒店的要求对餐厅的任何变化作出反应。
•	Be flexible and able to work in different roles and rotate with other departments.
能够在需要时完全灵活地在酒店各个部门的各个岗位上工作。
•	Complete other tasks that assigned by Management.
完成管理人员安排的其他工作

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上海前滩31雅辰酒店 中国上海市浦东新区海阳西路666弄18号办公楼（开业筹备办公室） Artyzen NEW BUND 31 Shanghai No.18 Office Building, 666 Hai Yang West Road, Qianta

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