• 带薪年假
• 五险一金
• 节日礼物
• 技能培训
• 岗位晋升
• 管理规范
• 年底双薪
• 免费工作餐
• 包吃包住
• 员工生日礼物

·        
To
be responsible for the day to day kitchen operation.  To control and lead the kitchen staff.
·        
To
handle effective implementation of the food production policies relating to his
designated kitchen.
·        
To
ensure quality of food services is provided and levels of skills and morale of
kitchen personnel are maintained.
·        
To
be responsible for all his kitchen crew to ensure that every staff member under
his supervision is performing their duties according to policy, procedure and
job description.
·        
To
develop and implement training program for kitchen staff of his area.
·        
To
ensure training is maintained and followed up and to keep training records.
·        
To
maintain effective communications between the Executive Chef and his kitchen
crew.
·        
To
ensure the Company objective is conveyed to his kitchen staff.
·        
To
prepare work schedules based on the business forecast of the restaurant.
·        
To
schedule the appropriate manpower on duty to provide quality food and service.
·        
To
maintain high standards of culinary skills regarding preparation and
presentation and closely monitor portion conformity and ingredients
specifications.
·        
To
ensure the kitchen areas are clean and equipment is functional and that
maintenance requirements are promptly forwarded to the Engineering Department.
·        
To
monitor the performances of his subordinates and ensure they are trained and
developed to the required standard.
·        
To
ensure that the service from the kitchen to the restaurant is prompt and
courteous.
·        
To
keep abreast of the current trends in food availability and advise both
storekeeper and Executive Chef accordingly.
·        
To
set a good example to his kitchen crew.
·        
To
collaborate closely with all kitchen and restaurant staff.
·        
To
have the kitchen equipped with enough supplies at all time.
·        
To
increase sales wherever possible.
·        
To
ensure that all decisions made correspond to the established policies and
Company objective.
·        
To
plan and schedule all holiday rosters.
·        
To
maintain a pleasant working atmosphere in the kitchen so that morale is
maintained at a high level.
·        
To
be familiar with all policies and procedures relating to his department.
·        
To
assume other duties as appropriate when required.
·        
To
be responsible for clearing all overtime by his staff within 30 days.
·        
To
follow hygiene and safety standard set by the Hotel and Food & Hygiene
Department.
·        
To
know the Hotel's fire and safety procedures and operation of kitchen and firefighting
equipment.
·        
To
minimize wastage, optimize yield and be environmentally conscious.

华尔道夫酒店系列是希尔顿全球的奢华品牌。每家华尔道夫皆秉承华尔道夫酒店所独有的品牌传承，极具意义的历史地标建筑、原创艺术的内部装饰、享誉至尊的产品与无与伦比的服务，完美的融为一体。每一家华尔道夫酒店皆被视为“绝佳之精品”。上海外滩华尔道夫酒店是一座拥有传奇色彩、恒久建筑与深厚历史的奢华酒店。它结合了上海外滩闻名遐迩的历史与文化及二十一世纪的繁华。在两幢综合建筑里，设置了260间奢华配置的客房和套房，环境现代时尚的餐厅和酒吧，可俯瞰上海城市美景、璀璨闪耀的宴会厅，精致奢华的水疗中心，设施完备的健身房，无线网络服务等，各功能设置精致巧妙，构成一幅美丽的图画，展示出只属于上海外滩华尔道夫酒店的宏伟和精致。上海外滩华尔道夫酒店自2013年起连续8年荣获TripAdvisor全球旅行者之选，《Condé Nast Traveler康泰纳仕》2020年悦游读者之选中国区酒店排名第二，2019年度读者之选中国酒店前三名，2019年KOL公信力金榜城市经典酒店。 酒店地址上海市黄浦区中山东一路2号地下2层 酒店人力资源部微信公众号 Hotel HR Department QR Code