• 五险一金
• 节日礼物
• 带薪年假
• 岗位晋升
• 可提供住
• 商业保险
• 年终奖金
• 人性化管理
• 管理规范
• 午餐补贴

RESPONSIBLE FOR:负责

The Chef de Cuisine is responsible for creating and implementing the menu
餐厅厨师长将负责创建及实施菜单
He is also responsible for training his staff to prepare the dishes properly and consistently. The ability to motivate and inspire line cooks to perform at a high level
负责培训员工，让他们正确的、持续性的准备菜肴。有能力激励及启发厨师保持高标准的烹饪水准
He/she will be responsible maintaining the consistency and high standards of the menus
始终确保菜单的高品质
The Chef de Cuisine is responsible to the kitchen in all areas. He is to ensure a good working environment and employee relations throughout the kitchen and should further be responsible for the training and professional development of all kitchen staff.
餐厅厨师长的职责就是管理整个餐厅,他要确保有一个良好的厨房工作环境以及人际关系,当然他也要负责员工的培训.

JOB REQUIREMENT: 岗位需求
Passionate about Italian cuisine, one with a broad understanding of traditional ingredients and recipes
对意式料理充满热情，对传统食材和食谱有广泛的了解
Ability to create and implement menu
有能力创造并实施菜单
Hold similar position in Italian Concept Restaurant
在意式餐厅担任相同岗位
Minimum 3 years experience as Chef De Cuisine
有至少3年担任厨师长的岗位经验
Minimum 10 years’ experience in Culinary area
至少有10年烹饪领域经验
Posses professional disposition with excellent communication and interpersonal skills
具有良好沟通能力和人际交往能力

DUTIES AND RESPONSIBILITIES:责任与使命
He/she is to maintain a professional attitude and will ensure that agreed quality, hygiene and consistency standards are kept or surpassed, at all times by himself and his subordinates.
以职业精神确保菜肴的品质,卫生以及始终如一的高品质.
He/she will be expected to meet or exceed budgeted food cost and while maintaining the highest standards.
在注意成本控制的同时确保食物的高品质.
He/she will be expected to meet budgetary requirements in operating equipment and general cost.
注意运营成本控制以及总体成本控制
He/she will be expected to oversee all ordering and quality of goods arriving into the building
检查所有运到货物的预定情况及质量
He/she is to maintain food consistency as laid out by the company.
保证食品质量达到公司所制定的标准
Be fully responsible for the labour budget of the kitchen department.
负责厨房的劳动成本预算
Control manpower distribution throughout the kitchen, by overseeing the scheduling of all sections and makes adjustments anticipating unscheduled business
合理安排厨房人力资源,检查所有工作时刻表,做出调整以备一些未预定客人的用餐要求
Comply with company grooming standards
要求员工严格遵照公司仪容仪表规定

PLANNING AND ORGANIZATION计划与组织

Perform any other reasonable duties as required by Sr. Management from time to time
坚决执行高级管理层额外的合理任务
To assist in the creation of a strategy to constantly improve and generate greater efficiency in cost operational context
将成本控制工作做得更好
To assist in the creation of new dishes and menu engineering
协助制作好菜肴创新工作和更新菜单工作
TEAMWORK, SUPPORT, MOTIVATE STAFF, EMPOWER STAFF, CAREER PLANNING团队,支持,激励员工,授权予员工,事业计划

The Chef de Cuisine influences the skills, knowledge, attitude, communication and team spirit of every kitchen employee
将他平生所学的技巧,知识,工作态度,交流技巧和团队精神教授给他的员工
Technical knowledge and job skills training including effective use of provided materials.
给予员工专业技术知识和技能培训,包括现有材料的合理利用
Creates enthusiasm for training and development amongst all Sous Chefs and Chef de Parties, demi chef de parties, cooks and trainees
调动员工的积极性
Motivates and leads by example
激励员工并以身作则
Communication of local and international food trends and market needs to all staff
将最新的美食信息和市场动态告诉我们的员工
Communication of local requirements, food sanitation laws, safety regulations and other to all staff
让员工了解当地的要求,食品卫生法安全规章制度及其他

COMMUNICATION沟通
Conduct constant inspections of kitchens with follow up to appropriate parties
坚持彻底严格的厨房工作检查
Hold daily briefing with key kitchen team members
每天与厨房领导成员开短会
Attend or host weekly kitchen meeting with sous chef with minute follow up plan
组织并参与每周厨房例会,宣布最新工作计划
Attend key briefings and training sessions.
参加重要的短会及培训

TRAINING培训
To assist and train staff both as part of the departmental induction process and as an ongoing program to achieve and exceed minimum service standards
无论何时都视每一位员工为我们团队的一员,给予他们培训及帮助,从而使他们给予客人极具创意与前瞻性的至尊服务

SET PROCESS, MEASURES AND DRIVE IMPROVEMENTS IN QUALITY
制定程序,标准改进工作质量
Complete detailed checks of the entire Food and Beverage operation during all service periods taking necessary actions to correct any deviation from quality standards
监管整个食品的生产流程,采取相应措施确保质量
Relate guest comments, positive or negative and take proper actions
根据客人的评价(正面的或负面的)，采取相应措施
Adhere to any reasonable request or change to working time or area, within the parameters set out by company standards
在公司规章制度允许的范围内,尽可能批准员工关于调整工作时间及工作任务的要求

外滩三号，前身为著名的英国有利大楼，是上海市优秀历史建筑之一。始建于1916年，至今已经有108年历史。作为上海第一座全钢结构大厦，其设计为新文艺复兴风格，带有巴洛克式的外部装饰。2004年，身负重现外滩风华的愿景，这座独特的历史建筑，在美国知名建筑师Michael Graves的改造下华丽变身为“外滩三号”。如今，外滩三号已成为上海现代精致生活方式的先锋典范。凝聚艺术、文化、美食与音乐于一体，提供优雅而灵感迸发的社交场所，为宾客们点亮更丰富多彩的生活。外滩三号创造并经营着屡获殊荣的餐厅及酒吧，包含米其林星级大厨Jean-Georges Vongerichten在纽约之外首间以其名字命名的餐厅——上海Jean-Georges 法国餐厅，已连续七年荣膺米其林一星及2021-2024年黑珍珠一钻殊荣；2017-2024年米其林入选餐厅Mercato意大利餐厅 和POP 露台餐厅与酒吧；2021-2024年米其林一星粤式餐厅三号黄浦会；被康泰纳斯旅行者杂志评为“一生中不可错过的经历”的黑珍珠提名餐厅望江阁。外滩三号致力于文化活动的促进与交流。经营着上海最早且最具声望的画廊之一的“沪申画廊”，并长期举办「三言舍」论坛，一个持续向公众开放的励志演讲系列，由国际知名艺术家、企业家和领导人作为嘉宾演讲，旨在让当地社区参与讨论世界各地的社会经济热点问题，曾经莅临「三言舍」发表演说的嘉宾包括：诺贝尔奖得主麻省理工斯隆管理学院Robert C. Merton教授、印尼前总统Jusuf Habibie 博士、创新工场董事长兼首席执行官李开复先生、哈佛商学院贝克基金Robert S. Kaplan博士，以及三度普利策奖得主Thomas L. Friedman等。除此之外，外滩三号致力于为可持续发展和谐社会及绿色地球做出一份贡献，在控制食物浪费，降低塑制品使用频率，优化能源使用，建立产地直供体系以及保护海洋等多个方面均有切实而完善的计划。积极推广非物质文化遗产，例如：传统手工糖艺，并组织员工学习之旅，学习与推广优质本土食材与葡萄酒。外滩三号长期以来支持社会公益活动，关怀社会弱势群体，支持参与中国残障人士基金会的“集善工程，启明行动“社会活动。联系我们电话：86 21 6323 3355 – 8509/8135