• 五险一金
• 12%公积金
• 定期体检

1.	Responsible for the hygienic and safe preparation of food within the venue.
负责卫生和安全的场地内的食物做准备。
2.	Ensuring that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimising wastage.
确保所有食品准备按标准食谱卡片同时维护部分控制和减少浪费。
3.	Ensuring that food stock levels within the kitchen and pantry areas  are of sufficient quantity and quality in relevance to the hotel occupancy and function forecasts.
确保食品厨房和储藏室区域内的库存足够数量和质量的相关酒店入
住率和功能预测。
4.	Ensuring that all food products received into the kitchen are of the required standard and quality and that they are stored and rotated correctly.
确保所有食品收到进厨房所需的标准和质量,他们正确地存储和周转。
5.	Ensuring that all food preparation equipment is being used safely and correctly and that it is cleaned and maintained as per schedule.
确保所有食品准备设备安全、正确地使用和清洗和维护,它是按照时间表。
6.	In conjunction with the Director of Cuisine, Executive Sous Chef, implement and prepare new items and menus.
与美食,主管行政副厨师长,实施和准备新项目和菜单
7.	Be creative in the design and implementation of ongoing food concepts.
创新的设计和实现进行食品的概念
8.	Implement quality control procedures.
实施质量控制程序
9.	Inspect method of food preparation and cooking at all meal periods.
定期正确的方法检查的准备食物和烹饪方法。
10.	Liaise with the Engineering as to maintenance within kitchen.
联系工程维护厨房设备。
11.	Inspect plate presentation and continually review and update when necessary.
检查板表示和必要时不断回顾和更新。
12.	Attend meetings as required.
根据需要参加会议。
13.	Implement opportunities for quality Team Building.
实现质量团队建设的机会
14.	Ensure that all talents comply with the grooming and wardrobe standards.
确保所有员工符合酒店的仪容仪表标准。
15.	Assist in conducting development and performance reviews, identifying key personnel for further development and structured career path.
协助进行开发和绩效考核,确定关键人员进一步开发和结构化的职业道路。
16.	Implement and maintain training systems to ensure that talents have the necessary framework and skills to perform their job efficiently and effectively.
实现和维护培训系统,以确保人才拥有必要的框架和技能有效地执行他们的工作。
17.	Liaise with the Director of Cuisine over the reparation of work schedules and annual leave schedules, ensuring they are within budget, business expectations and guidelines of the appropriate industrial legislation.
厨房主任的合理安排工作和年假时间表,确保他们在预算之内,业务预期和适当的工业立法的指导方针。
18.	Oversee the selection and appointment of new talents within the kitchen brigade.
监督新员工的选拔任用。
19.	Conduct regular staff meetings/briefings to keep all talents informed.
20.	Ensure compliance with legislated health and safety requirements within the workplace, paying particular attention to Food Safety Legislation.
定期员工会议/简报让所有人才通知信息。确保符合立法在工作场所健康和安全需求,特别重视食品安全立法

台州华鸿铂尔曼酒店是由华鸿嘉信控股集团投资、法国雅高集团管理的高端五星级商务酒店，坐落于台州椒江区江岸尚城 “一江两岸” 核心滨江总部集聚区，依托约 205 米城市地标 “台州之眼” 综合体打造。酒店总建筑面积约 5 万平方米，规划各类高端客房近 200 间，配备一线江景客房、无柱式大宴会厅、多功能会议中心、中餐包厢、全日制西餐厅、行政酒廊、室内恒温泳池、健身中心及 SPA 等完善设施，集商务会议、高端宴请、城市度假、政务接待于一体，定位为台州滨江地标级高端商务酒店，将成为区域高端商务与宴会接待的核心标杆。