• 五险一金
• 包吃包住
• 职业发展规划
• 岗位晋升
• 带薪年假
• 月休8天

1. In charge of all food preparation, vegetable preparation, cold dish preparation in the Kitchen. Help in training, organization and maintenance of discipline
负责厨房所有食物的准备工作，蔬菜加工和冷餐备料，组织培训，维护纪律
2. Make sure that set ups and mise-en-place are done accurately before opening, correct the mistakes found, take action within your staff
营运之前确保准确做好所有的设置和准备工作，发现错误，马上同员工一起采取行动纠正
3. Supervision of Mezzanine areas, (Food Rotation, Food quality and Presentation) Follow standard recipes 
监督厨房领域（食品周转，食品质量和摆盘）都按照食谱标准操作
4. During each service, to ensure the Kitchen has sufficient back up to help the service to run smoothly and check each dish that leaves his kitchen
营业过程中确保有足够的备份，帮助检查成品的质量以保证餐厅平稳的运营
5. By maintaining close contact with the purchasing manager and other outlet kitchen chef
和采购部经理以及各个厨房的主厨保持良好紧密的工作联系
6. Plan the work of other employees and exercise good discipline among them, enforcing very strict hygiene standards, before and during service
为员工制定工作计划，培训员工遵守工作纪律。同时在备餐及服务顾客食品时，严格要求员工遵守卫生标准
7. With the help of the stewards, make sure the kitchen is always clean; there should be no concessions made with regard to cleanliness
和管事部合作一起保持厨房的持久干净，并在卫生安全问题上不做任何的妥协和让步

JOB QUALIFICATIONS
岗位要求
1. 10 years Kitchen experience 
10年厨房工作经验
2. At least 3 years of same working experience
至少3年相同的工作经验
3. Thorough knowledge in Festival / International Cuisine
深入了解中西方文化/国际烹饪
4. Ability to handle food complaints
能够处理食品投诉
5. Ability to draft menus of all kinds in professional manner
能够拟定所有同类专业的菜单
6. Preferable with experience in Yunnan, Guizhou and Sichuan cuisine
云南、贵州、川菜经验优先

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