• 五险一金
• 带薪年假
• 技能培训
• 岗位晋升
• 包吃包住

Operational
营运管理
Buys locally available fresh products whenever possible and has limited menus which are changed frequently to ensure the guest is always offered a variety of food items.
无论何时尽可能地购买当地新鲜产品，通过有限的菜单的频繁更换，确保总能为客人提供花样繁多的菜肴。
Together with the Outlet Manager, plans or participates in planning menus and utilisation of food surpluses and leftovers, taking into account probable number of guests, market conditions, and popularity of various dishes and frequency of menu.
考虑到客人人数，市场环境及菜式的受欢迎程度和菜单使用率，与餐厅经理一起计划或参与菜单设计和利用库存和现有食物。
Reviews menus, analyses recipes, determines food, labour, overhead costs and assigns prices to menu items.
回顾菜单，分析烹饪配方，确定选材，进行人员分配，计算管理费用的成本及菜式定价。
Directs food apportionment policy to control costs.
指导食物配置来控制成本。
Introduces and tests the market with new products which are market-orientated in terms of price and product.
根据市场导向的价格及产品，引进及尝试市场中出现的新产品。

Food Preparation and Production
食物准备及生产
Serves fresh food to guests which is prepared a la minute, is consistent in good quality, and reflects the style of the outlet concept.
为客人提供新鲜食物，即使是最后一分钟准备，都要持续保证食物的高品质，充分体现餐厅风格及经营理念。
Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production.
监督烹饪及员工工作，协调他们的工作任务，确保经济省时的出品。
Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner.
观察食物准备及烹饪的方法，食物的尺寸规格，以及食物的装饰，确保食物按照所规定的标准去准备。
Tests cooked foods before plate-up and being served to the guest.
在食物上碟前和服务客人过程中，检验被服务给客人的食物。
Estimates food consumption and purchases or requisitions of foodstuffs and kitchen supplies.
对食物的消费，采购，食物原材料及供应进行评估。
Devises special/ innovative dishes and develops recipes.
设计特殊的菜肴器皿，发展创新的烹饪处方。
Establishes and enforces nutrition and sanitation standards for restaurant.
建立及加强食品营养及餐厅的卫生环境。

People Management
人员管理
Recruits, selects, motivates and develops Outlet Chefs to work following the operational, financial, administrative philosophies and willing to become multi skilled and perform multi tasks.
招聘，甄选、激励和发展厨师根据酒店运营的、财务的、行政的管理哲学工作，努力成长为掌握多样技能的复合型人才。
Through hands-on management, supervises closely all Outlet Chefs in the performance of their duties in accordance with Policies & Procedures and applicable laws.
通过层级管理，密切监督所有厨师职责范围内的表现必须和酒店政策和现行法律相匹配。
Delegates appropriately duties and responsibilities to equipped and resourceful employees, nurturing and developing them whilst ensuring standards of operation and safety are maintained.
适当授权给经验丰富的员工，培养和发展他们，同时保持和维护营运和安全的标准。
Instils and supports the Training initiatives and philosophies of the company and works closely with the Training Manager developing a team of active Departmental Trainers.

        大都会凯悦酒店，原名重庆解放碑凯悦酒店，座落于重庆商贸地区心脏地带-解放碑，是商业、娱乐、休闲的中心。凯悦HYATT，致力于成为客人，业主，员工以及社区和股东喜爱和尊重的酒店品牌。我们相信客人选择凯悦酒店是因为凯悦员工——是凯悦员工细致周到、体贴入微的服务让客人在凯悦酒店的经历美好而难忘。因此，员工是我们成功的关键，以人为本是我们坚信不移的理念。我们诚邀您的加入，同舟共济，闪耀重庆。