• 五险一金
• 12%公积金
• 法定三薪
• 包吃包住
• 生日福利
• 结婚生育福利
• 带薪年假
• 带薪病假
• 月休8天
• 职业发展规划

【岗位职责】
1. 作为厨房管理的核心与餐饮业务的共同经营者，不仅需确保厨房的日常卓越运营，更需对厨房的最终经营结果（成本、利润、客户满意度）负责。持续从客户与市场角度出发，驱动产品创新与流程优化，以达成并超越既定的财务与品牌目标。
Serving as the core of kitchen management and a co-owner of the food and beverage business, you are not only responsible for ensuring the daily operational excellence of the kitchen but also accountable for its ultimate business outcomes (cost, profit, customer satisfaction). Continuously guided by customer and market perspectives, you will drive product innovation and process optimization to achieve and surpass established financial and brand objectives.
2.	监督并确保所有菜品按照既定标准（SOP）进行准备、烹饪和装盘，保障出品的稳定性与高品质。
Supervise and ensure all dishes are prepared, cooked, and plated according to established Standard Operating Procedures (SOPs), guaranteeing consistent stability and high quality of output.
3.	负责每日厨房各岗位的运作巡查，及时发现并解决影响出品效率和品质的问题。
Conduct daily inspections of all kitchen stations, promptly identifying and resolving issues that impact output efficiency and quality.		
4.	管理厨房设备的使用与日常维护，确保其处于良好工作状态，并提报必要的维修需求。
Manage the use and daily maintenance of kitchen equipment, ensuring they remain in good working condition, and report any necessary repair requirements.		
5.	严格执行并维护公司的食品安全与卫生标准（如FSMS体系），确保厨房环境符合所有法律法规及酒店审计要求。
Strictly implement and uphold the company's food safety and hygiene standards (e.g., FSMS), ensuring the kitchen environment complies with all legal regulations and corporate audit requirements.		
6.	直接负责厨房的食品成本控制，通过准确的订单预估、库存管理、减少浪费等措施，达成既定的食品成本率目标。
Directly responsible for kitchen food cost control, achieving set food cost percentage targets through accurate order forecasting, inventory management, and waste reduction measures.
7.	主导菜单的持续盈利分析，运用菜单工程方法，与行政副总经理协同优化菜品结构，淘汰低效菜品，推广高毛利与高人气产品，确保菜单的商业成功。
Lead continuous profitability analysis of the menu, utilizing Menu Engineering methods to collaborate with the EAM in optimizing dish structures, phasing out underperforming items, and promoting high-margin and popular products to ensure the menu's commercial success.
8.	监督食材的验收、存储及领用流程，确保物料流转有序，降低损耗。
Supervise the ingredient receiving, storage, and issuance processes to ensure orderly material flow and reduce loss.		
9.	协助行政副总经理进行厨房人力成本控制，通过科学排班与生产力管理，优化用工效率。
Assist the EAM in controlling kitchen labor costs by optimizing workforce efficiency through scientific scheduling and productivity management.		
10.	根据行政副总经理制定的菜单战略，负责所有菜品的日常执行与品质监控。
Execute daily operations and quality monitoring of all dishes based on the menu strategy established by the EAM.		
11.	参与季节性菜单及促销菜单的研发工作，负责新菜品标准食谱的制定与厨房团队的培训。
Participate in the research and development of seasonal and promotional menus, responsible for creating standardized recipes for new dishes and training the kitchen team.		
12.	定期进行市场调研，了解竞争对手的菜品与价格，为菜单调整与创新提供建设性意见。
Conduct regular market research to stay informed about competitors' dishes and pricing, providing constructive suggestions for menu adjustments and innovations.		
13.	负责所属厨房团队的日常管理，包括但不限于：工作安排、技能培训、绩效跟进与纪律维护。
Manage the daily operations of the assigned kitchen team, including but not limited to: work scheduling, skills training, performance follow-up, and discipline maintenance.		
14.	培养关键岗位员工（如各岗位主管），制定并执行下属的培训与发展计划，搭建人才梯队。
Develop key position employees (e.g., Sous Chefs, CDPs), create and implement training and development plans for subordinates, and build a talent pipeline.		
15.	营造积极、协作和专业的工作氛围，有效处理团队内部沟通与冲突。
Foster a positive, collaborative, and professional work atmosphere, effectively managing internal team communication and conflict resolution.		
16.	按要求完成相关的厨房运营报表，如成本报告、库存盘点、员工排班等。
Complete relevant kitchen operational reports as required, such as cost reports, inventory counts, and staff schedules.		
17.	定期向行政副总经理汇报工作进展、面临挑战及解决方案。
Regularly report work progress, challenges faced, and proposed solutions to the EAM.
18.	直接参与制定并负责执行厨房的年度预算与经营计划。核心考核指标将直接与食品成本率、人力成本效率及厨房总体利润率挂钩
Directly participate in formulating and be responsible for executing the kitchen's annual budget and business plan. Key performance indicators will be directly linked to food cost percentage, labor cost efficiency, and overall kitchen profit margin.
19.	执行由行政副总经理或管理层分配的其他相关工作任务。
Perform other related tasks assigned by the EAM or senior management.

【岗位要求】
1.	相关专业的大专学历或相关技能职业证书。
A college degree in a relevant major or a relevant vocational skill certificate.	
2.	至少3-5年酒店相关岗位工作经验。
At least 3-5 years of relevant work experience in hotels.	
3.	代表酒店，品牌和公司与顾客，员工和第三方交往的能力。
Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company.	
4.	具有解决问题，推理，号召，组织和培训能力。
Problem solving, reasoning, motivating, organizational and training abilities.

云品酒店·杭州即将开幕的云品酒店·杭州位于钱塘江南岸钱江世纪城核心区，紧邻钱江世纪公园、杭州奥体博览中心。酒店所在的台泥中国营运中心杭州公亮大楼（楼高45层），获得世界级LEED绿建筑认证及WELL健康建筑标准认证，是一座集绿色节能、智慧办公、休闲购物于一体的现代化大楼。云品酒店·杭州为云朗观光集团大陆的第一家酒店，以意大利的文化美学为设计主轴。云朗观光集团主要从事酒店事业的开发、加盟及委托经营相关业务，累积已达近四⼗年的连锁酒店经营基础，⽬前在台湾拥有一系列酒店品牌，包括「君品酒店」、「云品温泉酒店」、「翰品酒店」、「兆品酒店」、「品文旅」，及餐饮品牌「君品Collection」与精品旅宿平台「云品Collection」，旗下「台北君品酒店」的颐宫中餐厅，自2018年起连续八年蝉联米其林三星殊荣（2018-2025），是全球为数不多的三星中餐厅之一。同时，我们在意大利拥有多家饭店及庄园，包含「罗马大饭店（罗马）」、「云水之都（威尼斯）」、「翡冷翠百花宫(佛罗伦萨)」、「蓉庄（佛罗伦萨）」、「岚庄（温布里亚）」、「圣庄（皮埃蒙特）」等据点，其中「云水之都」馆内GLAM餐厅连年蝉联米其林二星，是威尼斯主岛星级最高的餐厅；皮埃蒙特圣庄的Locanda Sant'Uffizio亦为米其林二星；佛罗伦萨翡冷翠百花宫的Atto di Vito Mollica则拥有一星。云品酒店·杭州拥有190间客房分别以意大利代表城市罗马、佛罗伦萨、威尼斯及米兰的特色作为楼层主题，餐饮则有中餐厅、意大利餐厅、全日餐厅、大堂咖啡厅等，以及位于顶楼的露天酒吧，可一览钱塘江壮阔景色。酒店还提供了多功能会议室、宴会及户外宴会区、SPA芳疗服务、高空游泳池与运动休憩设施。酒店的设计灵感是从意大利文艺复兴溯源，探寻那段时光为世界留下的灵魂遗产。在东方“丝绸之府”，这是一家将意大利文艺复兴美学及精神携入钱塘江畔的文化艺术酒店。每间客房的设计独特且赏心悦目，以意大利历史文化的底蕴，佐以美学、思想、艺术和饮⾷的呈现，提供独一无⼆的沉浸式住宿体验。我们坚信『顶级的奢华』，是此刻能丰盈内心的体验，更是流进岁月的记忆。因此，我们将持续秉承 “以心为本”的服务准则，由心出发，为宾客打造沉浸式奢华体验。Situated in the heart of Qianjiang Century City on the south bank of the Qiantang River, the soon-to-open Fiore Della Cina Hangzhou is adjacent to the Qianjiang Century Park and the Hangzhou Olympic & International Expo Centre. The hotel is located within the TCC.C.F.Koo Building—a 45-story modern tower that has earned world-class LEED green building certification and WELL Health-Safety Rating certification. This integrated complex combines green energy efficiency, smart offices, and leisure shopping.Fiore Della Cina Hangzhou, LDC Hotels & Resorts' first hotel in Mainland, takes the cultural aesthetics of Italy as its central design theme. LDC Hotels & Resorts is primarily engaged in hotel development, franchising, and management operations. With nearly four decades of experience in chain hotel management, the Group has established a diverse portfolio of hotel brands in Taiwan, including “Palais de Chine,” “Fleur de Chine,” “Chateau de Chine,” “Maison De Chine,” and “Hotel Pin,” as well as the dining brand “Palais Collection” and the boutique hospitality platform “Fleur Collection.” There are extremely rare Michelin three-starred Chinese restaurants in the world, and Le Palais at Palais de Chine in Taipei has consecutively held this highest honor for eight years, from 2018 to 2025. All three of our Italian restaurant locations have been recognized with Michelin stars in 2026.In Italy, the Group operates multiple hotels and estates, with properties located in Rome, Venice, Florence, Umbria, and Piedmont, including “A.Roma Lifestyle Hotel (Rome),” “Palazzo Venart (Venice),” “Palazzo Portinari Salviati (Florence),” “Villa Ortaglia (Florence),” “Villa Monte Solare (Umbria),” and “Relais Sant’Uffizio (Piedmont).”It features 190 guest rooms, with floors themed around iconic Italian cities: Rome, Florence, Venice, and Milan. It features sophisticated dining venues including a Chinese restaurant, an Italian restaurant, an all-day dining outlet, and a lobby lounge. The rooftop open-air bar commands panoramic views of the majestic Qiantang River. It also offers multifunctional conference rooms, banquet and outdoor event spaces, a SPA and wellness service, a sky pool, and sports and leisure facilities. . GLAM, located in the “Palazzo Venart,” has retained its two Michelin stars for consecutive years and is the highest-rated restaurant on the main island of Venice. Locanda Sant'Uffizio in Piedmont’s Relais Sant’Uffizio also holds two Michelin stars, while Atto di Vito Mollica at the Palazzo Portinari Salviati in Florence has earned one star.The hotel's design inspiration traces back to the Italian Renaissance, exploring the enduring legacy of that era. In the East's "Home of Silk," this is a cultural and artistic hotel that brings the aesthetics and spirit of the Italian Renaissance to the banks of the Qiantang River. Each guest room is uniquely and delightfully designed, infused with the richness of Italian history and culture, and presented through aesthetics, philosophy, art, and cuisine, offering a one-of-a-kind immersive accommodation experience.We firmly believe that 'ultimate luxury' is an experience that enriches the present moment and becomes a memory that flows through time. Therefore, we remain committed to our "Heart-Driven" service philosophy, creating immersive luxury experiences for our guests from the heart.