• 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.	负责每日饼房各档口的出品巡查，及时发现并解决影响出品效率和品质的问题。
Be responsible for the daily inspection of the production at each stall of the bakery, and promptly identify and solve problems that affect the production efficiency and quality.	
2.	制定生产计划，根据餐厅或酒店的经营需求、市场趋势以及历史销售数据，制定合理的饼房生产计划，确保各类糕点、面包等产品的供应充足，满足顾客需求。产品研发与创新，关注行业动态和市场需求，定期研发新的糕点、面包品种和口味，不断丰富菜单选择，提升产品的市场竞争力。
Formulate a production plan. Based on the business needs of the restaurant or hotel, market trends and historical sales data, develop a reasonable production plan for the bakery to ensure an adequate supply of various pastries, bread and other products and meet customer demands. Product research and development and innovation, keeping an eye on industry trends and market demands, regularly developing new varieties and flavors of pastries and bread, constantly enriching menu options, and enhancing the market competitiveness of products.
3.	严格执行酒店和食品卫生相关的高标准卫生规范，确保饼房工作区域、设备及食材的卫生安全，定期进行卫生检查和清洁消毒工作。加强团队成员的安全操作培训，制定并监督执行安全操作规程，定期检查设备设施的安全性，防止安全事故发生。制定完善的卫生应急预案，如食物中毒、食材污染等，确保在突发卫生事件时能够迅速、有效地采取应对措施。
Strictly implement the high-standard hygiene norms related to hotel and food hygiene, ensure the hygiene and safety of the pastry room's working area, equipment and ingredients, and conduct regular hygiene inspections and cleaning and disinfection work. Strengthen the safety operation training for team members, formulate and supervise the implementation of safety operation procedures, regularly inspect the safety of equipment and facilities, and prevent the occurrence of safety accidents. Formulate a complete health emergency response plan, such as for food poisoning and food contamination, to ensure that prompt and effective response measures can be taken in the event of a sudden health incident.		
4.	质量控制，严格把控饼房产品的质量，从原材料的采购、验收，到生产过程中的每一个环节，都要确保符合食品安全标准和酒店的质量要求。对成品进行感官、口味等方面的检查，确保出品的一致性和高品质。建立出品三重质检机制，从食材验收、制作过程到成品摆盘全程把控品质，符合奢华标准。及时了解原材料的市场价格和供应情况，确保原材料的稳定供应。关注行业动态和竞争对手的情况，为酒店的经营决策提供参考。
Quality control strictly controls the quality of the products in the pastry room. From the procurement and acceptance of raw materials to every link in the production process, it is necessary to ensure that they meet the food safety standards and the quality requirements of the hotel. Conduct sensory and taste inspections on the finished products to ensure consistency and high quality of the output. Establish a triple quality inspection mechanism for products to control the quality throughout the process from ingredient acceptance, production process to finished product presentation, meeting the standards of luxury. Keep abreast of the market prices and supply conditions of raw materials in a timely manner to ensure a stable supply of raw materials. Pay attention to industry trends and the situation of competitors to provide references for the hotel's business decisions.		
5.	成本控制，合理控制原材料成本、人工成本和能源消耗等。优化生产流程，减少浪费，提高原材料的利用率，在保证产品质量的前提下，降低生产成本。核算每款产品成本，在保证奢华品质的前提下，将食材损耗率控制在合理范围以内。
Cost control: Reasonably control the costs of raw materials, labor, and energy consumption, etc. Optimize the production process, reduce waste, increase the utilization rate of raw materials, and lower production costs while ensuring product quality. Accurately calculate the cost of each product, and keep the rate of food loss within a reasonable range while ensuring luxurious quality.		
6.	每季度结合国际甜品趋势（如可持续食材、地域文化融合），研发3-5款标志性爆款产品。依据酒店定位与目标客群喜好，每季度推出奢华且创新的糕点、面包及甜品菜单，融入当季特色食材与流行口味趋势，确保菜品独特性与吸引力。持续研究高端烘焙市场动态与新兴食材，每月至少研发 1 - 2 款新的奢华甜品或糕点，并负责在酒店内推广，提升酒店餐饮的知名度与美誉度。设计季节性高端下午茶套系，融入酒店主题元素（如建筑风格、文化IP），打造打卡场景。
Every quarter, in line with international dessert trends (such as sustainable ingredients and regional cultural integration), 3 to 5 signature best-selling products are developed. Based on the hotel's positioning and the preferences of its target customer group, a luxurious and innovative menu of pastries, breads and desserts is launched every quarter, incorporating seasonal specialty ingredients and popular flavor trends to ensure the uniqueness and appeal of the dishes. Continuously research the dynamics of the high-end baking market and emerging ingredients, develop at least 1-2 new luxury desserts or pastries every month, and be responsible for promoting them within the hotel to enhance the popularity and reputation of the hotel's catering. Design a seasonal high-end afternoon tea set, integrating hotel theme elements (such as architectural style and cultural IP) to create a check-in scene.		
7.	建立科学的食材库存管理系统，定期盘点库存，确保食材充足供应的同时，避免积压浪费，保障食材的新鲜度和品质。根据酒店入住率、宴会订单动态调整生产计划，保障定制订单食材预留，避免浪费。
Establish a scientific food ingredient inventory management system, conduct regular inventory checks to ensure an adequate supply of ingredients while avoiding overstocking and waste, and guarantee the freshness and quality of the ingredients. The production plan is dynamically adjusted based on the hotel occupancy rate and banquet orders to ensure the reservation of ingredients for customized orders and avoid waste.		
8.	培训和管理饼房的厨师和工作人员，打造一支专业、高效、团结的团队。为员工提供职业发展机会和培训，提升员工的专业技能和综合素质。根据员工的技能和特长，合理分配工作任务，明确工作责任和工作标准。监督员工的工作进度和工作质量，及时给予指导和反馈。
Train and manage the chefs and staff of the bakery, and build a professional, efficient and united team. Provide career development opportunities and training for employees to enhance their professional skills and overall quality. Based on the skills and specialties of employees, tasks should be reasonably allocated, and work responsibilities and standards should be clearly defined. Supervise the work progress and quality of employees, and provide timely guidance and feedback.
9.	定期组织团队内部的专业培训，包括新菜品制作、高端食材运用、国际前沿烘焙技术等，提升团队整体专业水平。
Regularly organize professional training sessions within the team, including the preparation of new dishes, the application of high-end ingredients, and international cutting-edge baking techniques, to enhance the overall professional level of the team.		
10.	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.		
11.	制定并执行严格的卫生管理制度，确保饼房的工作环境、设备、工具和原材料的卫生安全。定期组织员工进行卫生培训，提高员工的卫生意识。
Formulate and implement strict hygiene management systems to ensure the hygiene and safety of the working environment, equipment, tools and raw materials in the bakery. Regularly organize hygiene training for employees to enhance their hygiene awareness.		
12.	加强饼房的安全管理，包括设备安全、消防安全和人员安全等。定期检查设备的运行状况，及时排除安全隐患。对员工进行安全教育和培训，提高员工的安全意识和应急处理能力。
Strengthen the safety management of the bakery, including equipment safety, fire safety and personnel safety, etc. Regularly inspect the operation status of the equipment and promptly eliminate potential safety hazards. Conduct safety education and training for employees to enhance their safety awareness and emergency response capabilities.		
13.	与酒店的厨房、餐厅、采购、市场营销等部门保持紧密沟通与协作，共同策划和执行酒店的餐饮活动和推广计划。与餐厅的其他部门，如厨房、餐厅服务部、采购部等保持密切的沟通和协作，确保餐饮服务的顺利进行。及时了解顾客的反馈和需求，不断改进饼房的工作。
Maintain close communication and collaboration with the hotel's kitchen, restaurant, purchasing, marketing and other departments to jointly plan and implement the hotel's catering activities and promotion plans. Maintain close communication and collaboration with other departments of the restaurant, such as the kitchen, restaurant service department, purchasing department, etc., to ensure the smooth operation of catering services. Keep abreast of customers' feedback and demands in a timely manner and constantly improve the work of the bakery.		
14.	定期向厨艺副总监汇报工作进展、面临挑战及解决方案。
Regularly report work progress, challenges faced and solutions to the Assistant Director of Culinary.

【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.