• 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

工作职责：
•	To properly handle food, equipment and utensils.
•	妥善处理食物，设备和设施。
•	To prepare food according to Chef‘s specification and recipes.
•	根据菜谱备货。
•	To set up daily mis－en－place.
•	每日备货。
•	To assist Sous Chef in food requisition to ensure sufficient stock but no wastage.
•	协助部门经理确保食品仓库库存充足无浪费。
•	To ensure attractive display of food items, show pieces, etc, on display counters, buffets or where required.
•	确保食品，展品，展示柜，自助餐等达到规定的要求。
•	To receive food checks, event orders and prepare them as required.
•	宴会开始前检查所有食品的准备工作。
•	To clean and maintain his working place, store, equipment and utensils.
•	确保工作环境干净,厨房设备设施清洁和保养。
•	To send for requisitioned items from storeroom and personally double check quantities and qualities.
•	亲自检查从仓库领出货品的数量和质量。
•	To check the sauces, meats and all pre－cooked and raw items and to prevent spoilage,to give special attention to all meats and seafood items.
•	检查所有酱料，肉类食品，所有半成品和生食，防止食品腐蚀尤其是肉类和海鲜产品。
•	To check mis－en－place  in all areas of the kitchen.
•	检查厨房所有食品。
•	To ensure that mis－en－place has to be ready 30 minutes before a meal period.
•	确保餐点开始前30分钟准备好所有食品。
•	To arrange lunch break: half of the crew from 11:00 am － 11:30 am, the other half from 11:30 am － 12:00 noon.  To ensure that at 12:00 noon, everybody has to be on his assigned post.
•	安排员工分批就餐并于十二点到岗。
•	To check the kitchen before service begins.  To ensure that all sauces are ready for use and if required in bain－marie, everything is neat and tidy and cooks are in proper uniforms.
•	用餐开始前检查厨房备料，如酱料等。所有食品干净整洁，员工着制服。
•	To supervise and participate in the meal service.
 
•	参与食物的监督和出菜过程。

任职资格：
•	To follow and enforce the hygiene and safety standard set by the Hotel and Food & Environmental Hygiene Department.
•	贯彻和执行酒店和卫生部门指定的卫生和安全标准。
•	To know the Hotel‘s fire and safety procedures and operation of kitchen and fire fighting equipment.
•	知道酒店消防和安全程序以及厨房灭火设备的操作。
•	To co－operate and delegate work properly and in fair manner.
•	确保工作程序正常运行。
•	To supervise the general cleaning and proper handling of food.
•	监督食品的清洁和处理。
•	To re－organize refrigerators, re－stock items up to par and re－organize section for next meal period.
•	整理冰箱，整理仓库，计划下一次的用餐安排。
•	To minimize wastage and optimize yield.
•	减少浪费优化产量。

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