-支持厨房部门时协助同事，同时加强团队精神，发展信任，尊重与开放.-积极的支持培训和培养厨房的员工.-完成并评价员工的工作评估和讨论任何的优缺点，同时强调优点.-最大化积极性，道德和持续良好的解决问题的能力，解决与酒店文件相关的指导方针和当地的法律.-报告任何事故和疾病在值班日记里并且及时报告所有的事件，加上简单有序的更新与完结.-举行厨房例会， 与厨房的员工一起去协助，提供支持，建立道德和加强可信性.-保持部门的变化，不好的行为和推荐的更新.-对变化作出积极的反应，在部门相对酒店，公司和，整个产业的反应.-参与其他部门员工的内部责任并与他们建立可靠的关系.-To assist colleagues, in supporting culinary teams, if required, to enhance team spirit, develop credibility, respect, openness and trust.-To actively participate in the training, development the Culinary colleagues.-Conducts colleague performance appraisals to review colleagues’general performance and discuss any areas for fine tuning/development – and highlight areas of strength.-Maximize motivation, morale and consistently maintain discipline and discipline related documentation following hotel guidelines and local legislation.-To report accidents and sickness in the log Book and to report any such incidents immediately, with clear and concise updates if required, and follow up completed-To attend meetings and briefings as instructed, and clearly and concisely disseminates relevant information to related teams, within pre-determined time frames.-To conduct regular meetings with the Culinary colleagues to assist, provide support , build morale and enhance credibilit.-To respond to change positively, in the departmental function as dictated by the industry, company or hotel.-Interacts with colleagues of other departments within areas of responsibility and develops solid working relationships with them.

  工作职责:* 确保酒店所有的品牌标准都能贯彻执行* 协助部门主厨去达成每月及年度的部门食品成本目标及利润* 协助部门主厨去管理食材订购及根据标准维持最低的存货量* 监督所属部门的食物出质量素，有需要的话采取必要的改善措施* 协助部门主厨编制每周的员工工作时间表并确保能反映业务需求及其他关键绩效指标* 与培训部门及部门培训员合作去筹划及对员工实行有效的培训课程工作要求:* 需具备最少７年铁板烧工作经验及其中最少３年实际管理厨房的日常运作经验* 高中毕业或以上学历* 流利普通话或粤语，良好英语沟通能力* 能运用计算机及精通MS office应用软件* 需轮班工作，包括周末及假日* 必须具有良好的人际沟通技巧、领导能力、沟通能力,团队建设和解决问题的技巧、能够维持一贯的高质量的出品水平

Mandarin Oriental, Sanya三亚文华东方酒店

 Customer Satisfaction：Customer delight and retention客人满意度：使客人愉悦并维持良好的客户关系 Employee Satisfaction：Staff training，Communication and feedback，Staff morale员工满意度：员工培训、交流及反馈信息,鼓舞员工 Leadership：Sets and maintains ACCOR and Sofitel’s P&P and operation    standards，Facility Management，Staff Management.领导能力：规定并维持雅高集团及索菲特的规章制度及运营标准、设备管理、员工管理 Food Safety & Hygiene：Ensures the highest level of safety and security to all kitchens and outlets.食品的安全及卫生：确保所有的餐厅及厨房都有最高的安全卫生标准 Administration：Department budget and cost control，Business forecast ,Meeting: Maintains a high level of visibility and participation，Reports: Ensures accurate and timely submission of reports to other divisions or ACCOR行政职责：部门预算及成本控制，市场预算，保持会议高度参与出席率；并保证有规律的向其他部门或雅高总部汇报  Perform other related duties & special projects as assigned by the supervisor随时执行上级分配的其他相关任务或特殊项目

1.      Initiate requisition for materials and supplies andpresent it for approval.提交所需原材料和物资供应的清单并给予上级审批2.      Liaise closely with Executive Chef for new methodsof food preparations and recipes.和行政總廚一起开发和研制新菜品和配方。3.      Control daily set-up of banquet and buffets, staffcaterer, market list and food wastage so as to maintain food cost of respectivekitchens at pre-determined levels; help reduce cost by keeping a control onpower and fuel consuming machineries.控制每日厨房的营运成本，包括：食品采购，食物浪费以及所有能源消耗的控制。4.      Ensure the delivery of brand promise and provideexceptional guest service at all times.确保所有员工遵循品牌承诺并始终提供优异的对客服务。5.      Provide excellent service to internal customers inother departments as appropriate.确保员工同样在适当的时候为其他部门的内部客人提供优质服务。6.      Ensure consistent check and supervision on food andbeverage items during operation, making feedback as appropriate.在营运过程中将对于餐饮产品的检验和监督贯穿始终，并在适当的情况下作出反馈。7.      Supervise usage of fresh products in the mealpreparation procedure.监督餐饮准备中新鲜产品的使用。8.      Give assistance in monitoring the monthly inventoryof all operating equipment and operating supplies.协助监督对所有运营设备和营业用品的月度盘点。

职责范畴Scope of Position行政总厨负责日常部门运作，预算，质量维护，培训以及评估员工。The Executive Chef is responsible for the overall daily Culinary division operations, budgeting, maintenance of quality standards, training and reviews of all colleagues.

*黑珍珠餐厅经验优先*擅长粤菜1. Supervise culinary preparation shift operations and ensure compliance with all Food & Beverage Standards, Policies and Procedures。监督厨房的准备交替管理，确保遵循餐饮部的标准、政策和步骤。2. Perform all duties of kitchen associates as required。需要的时候执行与厨房相关的所有职责。3. Recognize superior quality products, temperature, visual appearance presentations and flavor。识别高质量的产品、温度和视觉外观, 色泽和味。4. Maintain food preparation, maintain purchasing, receiving handling and correct storage standards。坚持食品采购、接受和准备处理并纠正存储标准。5. Ensure compliance with all local, state and federal (Health Department) regulations确保遵守当地、国家和联邦（健康部门）的规定。6. Know and implement W Hotels Hygiene and Safety Standards。了解并执行W酒店的卫生和安全标准。7. Ensure all managers and associates follow all job safety regulations and all hazards are reported to Security Department and Engineering Department。 (Instructs talent on how to use the kitchen equipment correctly).确保所有的经理和同事遵守工作的安全规定，所有的危险都要报告给安全部门和工程部门。(指导英才如何正确使用厨房设备)。8. Discusses with the Director of Culinary and recommends menu price adjustments when necessary。与厨艺总监探讨菜单价格调整。确定未上市的食品价格。9. Checks maintenance of all equipment located in the areas under kitchen supervision.  Makes every attempt to prevent damages or losses of equipment.  (Instructs talent on how to use the kitchen equipment correctly).检查维护所有设备位于厨房监管区域。让每一个试图阻止损害或损失的设备。(指导英才如何正确使用厨房设备)。10. Manages time effectively by meeting deadlines on time。通过会议有效的管理时间。11. Conducts daily briefing in the Chinese kitchen。主持每日中厨房晨会。12. Administers personnel action on leaves & overtime requests, disciplinary actions and rewards commendation in Chinese kitchen。管理中厨房人员休息&加班请求,纪律行为和表彰。13. Identifies and solves problems in a professional manner。以专业的方式识别和解决问题。14. To be a good sales person to promote hotel’s image and businesses。是一个很好的销售人员,促进酒店和企业的形象。15. Maintains a friendly, neat and pleasant image at all time.  Always wears a clean and tidy uniform and sets a standard for all other chefs保持一个友好、整洁和愉快的形象。总是穿着整洁制服,集所有其他厨师的标准。16. Coaches and counsels all talent when applicable, and motivates talent to grow within the company。教导和辅导所有中厨房英才适用并客观地评估性能,  激励英才在公司内部增长。17. Prevents the use of spoiled or contained products in the food preparation area and prevent talent who are ill or suffering from infection in taking part of the preparation or Food Handling防止变质或包含产品的使用在食品准备区域,防止英才生病或遭受感染在制备或食品处理的一部分。18. To be constantly alert for new food products on the market which may overall improve the Chinese kitchen operation不断关注市场上新食品原料可以整体提高中厨房的操作。 19. To be aware of all house rules and to enforcing the team。需要注意的所有中厨房规则并执行。20. To be responsible for the daily order of food products and all internal kitchen transfers.负责中厨房所有日常内部食品转移单。21. Performs other duties as assigned by the immediate Supervisor (Director of Culinary)。执行指派的其他工作的直接主管 (厨艺总监)。22. Completion of Progress Training & participation in progress related activities。完成进度培训&参与进度有关的活动。23. Support the departmental objectives and year KPI。支持部门的目标和年度关键指标。24. Attendance at culinary departmental meetings including P&L meeting。参加厨房部门会议包括损益会议。25. Respond to guest inquires or concerns within 24 hours in what is deemed the appropriate manner。用恰当的方式在24小时内回复客户的询问和其所关心的事。

To build and maintain a strong and efficient team.建立并管理一个高效的厨房团队。To supervise production of all kitchen items Western and Chinese division.监督所有中西厨房的出品。To be creative, can lead the team to create new products regularly.赋予极强的创造力，可以带领团队及时做出新菜品的推广以及更新。To have a complete understanding and to follow up on hotel policies relating to fire, hygiene, health and safety.充分理解并严格遵守酒店的规章制度，例如消防，卫生检疫以及健康安全等。            To monitor the quality and quantity of all food items being served.监督所有供应食品的质量与数量。To monitor correct quality and quantity of all foods received for all outlets.监督各厨房收到的食品的质量与数量。Be involved in menu planning, recommend new dishes and coordinate with all relevant kitchen and restaurant outlets to implement.参与菜单计划，推荐新菜，并联系组织所有相关厨房和餐厅执行新菜的推出。Responsible to keep record of all promotions and activities, write and cost recipes including the photos of dishes.负责做好所有促销和活动的纪录，书写和计算菜谱包括菜肴的照片。Minimum have 3 years working experience in the same position at international luxury hotels.至少拥有3年以上国际奢华酒店同等岗位工作经验。

岗位职责· 负责所有餐厅厨房，包括饼房、主厨房、中餐厨房、行政酒廊厨房、管事部、宴会厨房的管理工作。· 在酒店运营之中保持HACCP各方面要求。· 监控食品的质量和数量是确保最大限度的节约原材料。· 对新菜单提出建议和改变季节性食品的观念。· 检查员工准备的食品质量按需求标准和做出必要的调整。· 监控整个食品操作并确保食品按时和正确地操作。· 负责察看清洁、卫生和厨房维护，并采取必须的步骤保持区域最高的标准。· 参加交流会议并负责确保所有的员工获得此交流信息以确保员工的高度满意。· 时刻保持对于同事和主管等一个专业和积极的态度，依据酒店的规则和员工手册的要求行为举止，确保部门的良好运营。· 协调、组织和参与和厨房有关的所有产品的制作，检查并依照零点菜单和每日菜单，季节特供菜单。时刻保持预先设置菜单的标准、份量和成本。· 管理培训和确保所有员工在他上任他的岗位之前具有该岗位合格的资质。· 控制、监控和负责获得最佳的成本控制以获得各部分的最佳收益和最佳客人满意度。· 完成任何其他合理的职责和被指派的职责。岗位要求· 高中或相等的学历，最好是专业烹饪学校毕业。· 熟悉HACCP食品卫生安全标准。· 十至十五年管理厨房经验，四/五星级酒店的餐厅或级别很高的个体餐厅并有八年主厨的经历。· 具有在国际连锁酒店的相关经验。· 具备中餐经验。

品牌简介：新荣记由张勇先生于1995年10月在浙江临海创立。企业以“新荣记”为核心品牌，旗下延伸品牌有：荣小馆、荣记火锅、荣庄、荣府家宴、荣叔、荣叔黄鱼面、芙蓉无双、京季、荣村等，目前已在北京、上海、杭州、深圳、香港、温州、台州等城市扩展分店。以“提供极致客户体验、弘扬中华餐饮文化、创造传统行业传奇”为使命，以“食必求真，然后至美”的产品理念，向着“做品质中餐的民族品牌，成为生态餐饮企业”的愿景不断前行。1998年，新荣记集团第一家分店椒江店开业；2010年起，新荣记集团多家分店在上海开业；2012年，北京金融街店的开业标志新荣记品牌首次进驻北京，随着2018年香港湾仔店开业和2019年深圳平安大厦店的开业，新荣记品牌在粤港餐饮界掀起荣家菜风潮。2016年起，新荣记连续多年入选米其林餐厅。2019年，新荣记北京宝格丽店入选米其林三星餐厅，新荣记品牌成为中国大陆唯一米其林三星中餐品牌。未来，新荣记将放眼全世界，走向全球  任职情况：1. 负责日常运营管理，厨房出品的制作流程及用料用量管控，保证质量稳定；2. 负责制定和持续创新餐厅菜式、推出时令菜式等；3. 负责菜品品质把控，收集食品质量的意见，了解餐厅经理、餐厅主管对客诉及市场行情的看法，不断改进菜式和提高出品要求；4. 负责定期与采购部门进行市场调研。熟悉原材料种类、产地、特点、价格，熟悉时令品种，掌握货源应质量、价格，实现毛利管控；5. 负责厨房日常管理，包括食品安全及人员调配和安排工作；6. 负责厨房团队管理和人才培训，负责定期组织开展试味调研活动、新品研发活动、厨房内部培训活动；7. 完成门店（副）总经理布置的其他工作。任职资格：1. 年龄 25-45 岁，精品中餐/高端私厨房的行政总厨管理工作经验；2. 热爱餐饮行业、热衷于研究和创新美食、对饮食文化有较深的认识；3. 精通鲍参翅肚等精品粤菜烹饪技术、具备创新菜式研发能力；4. 具备出品标准建立、成本有效控制、团队协调管理等较全面的综合管理能力；5. 有一定的厨房团队资源，能有效管控厨房的人员流动性；6. 具备良好的沟通表达能力、态度谦逊不急躁、无不良嗜好；7. 愿意和公司长久稳定发展。

一、岗位职责：1、根据膳食部的经营目标和方针，负责制订厨房市场开发及发展计划，设计、更新零点、宴会、中西餐菜谱等工作； 2、负责制定厨房各岗位的岗位职责制及操作规程，确保厨房各岗位有效运转； 3、负责参与市场询价，根据厨房原料使用情况和库房存货数量，制定原料日、月采购计划，并且严格控制进货数量； 4、督导厨房员工对设备、用具进行科学管理，审定厨房设备用具更换添置计划； 5、严格执行《食品安全法》及酒店厨房安全管理规定，检查厨房安全生产情况，及时消除各种隐患，保证设备设施及员工的操作安全； 6、负责签批原料出库单、填写厨房原料使用报表，定期对高档原材料、调料库进行盘点，协同财务部门正确核算餐厅周成本率； 7、正确核算原料出成率，合理利用各种下脚料，按照标准食谱出品； 8、定期总结分析生产经营情况，改进生产工艺，准确控制成本； 9、负责征求宾客以及餐厅部门对菜品出品质量和速度得意见，督导实施改进措施； 10、参加酒店及膳食部召开的有关会议，保证会议精神的贯彻执行； 11、制定厨房各岗位培训计划并负责组织实施； 12、根据部门总体工作安排，计划并组织实施厨房员工的考核、评估工作； 13、完成上级领导临时交办的工作任务。 二、任职资格：1、年龄40岁以下，大专及以上学历，厨师、烹饪或酒店管理相关专业，高级及以上专业技术职称； 2、具有5年以上同岗位经验，五星级酒店或大型社会餐饮管理岗经验出身优先； 3、普通话标准，沟通能力强，有英语基础者优先； 4、熟悉国内外各色菜系的制作、加工及饮食文化，擅长粤菜及其他两种以上菜系的烹饪，有全面厨房管理经验； 5、熟悉厨房内部组织管理经验，会制作相应成本控制方案和报表，能有效组织和管理好厨房员工，合理安排工作岗位，保障出菜质量。

岗位职责：- 制定和实施厨房的运行计划、预算计划，并设定部门目标；- 协助完成酒店的餐饮收入预算，控制食品和劳动成本；- 全面负责监管和指导酒店的厨房工作，通过客人反馈，发现并解决有关厨房服务的疑问；- 不定期推出新菜品，协助菜单编制，不断提高食品品质及出品质量；- 协调和指导厨房与各部门之间相关信息的交流工作；- 全面掌握厨房各部门的日常运营，确保符合食品处理和卫生标准。岗位要求：- 大专以上学历，至少2年同岗位工作经历；- 流利的英语口语及书写能力，有较强的协调管理能力；- 具有良好的沟通技巧，积极乐观，善于鼓励他人，善于创新，追求卓越。

岗位职责1、建立并管理一个高效的厨房团队、监督所有中西厨房的出品。2、协助行政总厨一起制定员工工作日程安排。3、协助行政总厨和各厨房厨师长一起预计、制定和监控每日市场采购单。关注食品成本控制。4、在行政总厨的领导下开展新菜肴的试菜和开发工作。5、协助行政总厨召开所管辖部门的每日例会。6、充分理解并严格遵守酒店的规章制度，例如消防，卫生检疫以及健康安全等。7、监督所有供应食品的质量与数量。8、监督各厨房收到的食品的质量与数量。9、将相关信息传达给行政总厨。10、经常检查厨房设备，做好维护工作。11、保证每日售货柜台上，自助餐上以及宴会上的食品陈列引人入胜。12、确保所有直接面对客人的员工对于食品以及其制作工艺有充分的认识。13、与本各部门建立良好的联系。14、确保员工执行正确的卫生程序，检查和控制所有相关政策，协助厨房卫生医生 监控国家规定的执行情况。15、参与菜单计划，推荐新菜，并联系组织所有相关厨房和餐厅执行新菜的推出。16、负责做好所有促销和活动的纪录，书写和计算菜谱包括菜肴的照片.岗位要求1、管理并指导员工、保持与酒店各个部门进行良好的沟通、与所有员工建立健全可靠的合作关系，帮助员工尽可能发展潜力，检查员工的出勤情况。2、定期检查所有员工外表的清洁，让他们以自己整洁的外表和制服为荣。3、制定并完善培训计划，主持培训课程。4、评估培训及发展前景。5、愉快和亲善地与客人打交道，做到能引导客人，友善，可靠，并以外交家的姿态服务与客人。6、高度服从性，具有优秀管理监督技巧；培养并帮助员工发展，鼓励创新。7、以此来发展并激励我们的员工。8、制定严格的客人服务标准，工作中做到心中有客人。9、以身作则，积极解决各种问题起到良好的示范效果。与客人和员工保持清晰明了的沟通。10、积极完成各项任务，把握机会学习各种新的知识和技巧，不断提升个人素质。11、灵活机动，应变能力强。12、建立良好的团队精神，协同工作，为了共同的目标努力。13、为各项运营流程的发展献计献策。14、以良好的态度履行自己的职责。15、向客人以及供应商推荐酒店的服务性以及便捷性。16、确保所有厨房设备以及用具的正常运行。

岗位职责1.黑珍珠餐厅经验优先；2.监督厨房的准备交替管理，确保遵循厨房部的工作标准、政策和步骤；3.识别高质量的产品、温度和视觉外观, 色泽和味，不断关注市场上新食品原料可以整体提高中厨房的操作。4.和行政总厨一起开发和研制新菜品和配方，并协助行政总厨管理好厨房的相关工作，包括但不仅限于中厨房；5.协助监督对所有运营设备和营业用品的月度盘点。岗位要求1.了解食品原材料的英文、编辑菜单能力；2.擅长粤菜、杭帮菜、淮扬菜系；3.熟练使用电脑系统及办公软件；4.良好的沟通能力。

As the Executive Chef, you will be responsible for performing the following tasks to the highest standards:·        Oversee culinary operations in all restaurant’s kitchens, including pastry, main kitchen, Chinese kitchen, executive club lounge kitchen as well as stewarding operations.·        Work at off-site events when requested.·        Plan, prepare and implement high quality food and beverage products and set-ups in all areas and in the restaurants.·        Work seamlessly with recipes, standards and plating guides.·        Maintain all HACCP aspects within the hotel operation.·        Use all equipment, tools and machines appropriately.·        Focus on constantly improving the training manuals and SOPs.·        Participate actively in quality initiatives such as the daily chef briefings and monthly team meetings in order to improve culinary operations, meet targets and keep communication flowing.·        Assist in inventory taking.·        Knowledgeable of hotel’s occupancy, events, forecasts and achievements.·        Prepare menus as requested.·        Work on new dishes for food tastings and photo taking.·        Attend service briefings.·        Communicate effectively with the service team.·        Control stations within the kitchen.·        Effectively respond to every guests’ requests.·        Learn and adapt to changes.·        Be receptive to constructive feedback.·        Purchase for and control production.·        This is by no means an exhaustive list as it is subject to changes according to the nature of the business at hand, the menus’ content, and any other factors when duties might have to be re-defined according to the business pattern.·        Review rosters prepared by section chefs in advance, ensuring that they fulfil high business productivity and guest satisfaction.·        Be disciplined and adhere to proper work practices at all times for yourself and team members assigned to you.·        Maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools.·        Be aware of the dangers of contaminated food and ensure ingredients in the refrigerators are checked and replaced appropriately.·        Report to the chefs on issues and take appropriate action.·        Ensure that recipes and costings are established and updated.·        Select team members who display qualities and attributes that reflect the department standards.·        Monitor food quality and quantity to ensure the most economical usage of ingredients.·        Advise new menus and seasonal food concept changes.·        Liaise with the chefs daily to advice on any challenges and that guests will experience no delays during the service period.·        Check that the quality of food prepared by team members meet the required standard and make necessary adjustments.·        Monitor the overall food operation and ensure that food items are being prepared in a timely and correct manner.·        Oversee the cleanliness, hygiene and maintenance of the kitchen and undertake necessary steps to maintain the highest possible standards in this area.·        Attend communication meetings ensure that all assigned team members receive this communication.·        Maintain at all times a professional and positive attitude towards team members and supervisors.·        Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly.·        Coordinate, organize and participate in all production pertaining to the kitchen.·        Check and follow-up on the ingredients for the ala carte menus, daily menus, and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times.·        Manage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility.·        Control and monitor optimum food costs to yield maximum amount of outlet profit and maximum guest satisfaction.·        Work closely with the Chef and meet regularly to determine menu selections and specials that is both satisfying to guest and profitable to outlet.·        Review all timesheets to ensure that team members’ work times and meal breaks are accurate.·        Understand, practice and promote good teamwork to achieve missions, goals, and overall departmental standards.·        Conduct culinary department meetings and communicate important hotel information to team members, receiving feedback in the absence of the Chef, communicating upwards to ensure a high level of team member satisfaction.·        Ensure that all team members have a complete understanding of and adhere to the hotel’s team member rules and regulations.·        The Management reserves the right to make changes to this job description at its sole discretion and without advance notice.·        Carry out any other reasonable duties and responsibilities as assigned. 

JOB OVERVIEW 职位概述· Direct the operation of the Chinese Kitchen(s), including food preparation and quality, physical maintenance, and inventory functions, to ensure hotel quality standards and revenue goals are met and food and supply costs are controlled.主管中厨房的运营工作，包括食物准备、食品质量、设备维护以及库存管理等，确保遵守酒店质量标准，达成营收目标，控制食物及其他消耗品的成本。 At InterContinental Hotels & Resorts® we want our guests to feel special, cosmopolitan and In the Know which means we need you to:· Be charming by being approachable, having confidence and showing respect.· Stay in the moment by understanding and anticipating guests’ needs, being attentive and taking ownership of getting things done.· Make it memorable by being knowledgeable, sharing stories and showing your style to create moments that make people feel special.在洲际酒店及度假村®，我们希望宾客感觉风格独特、时尚现代和深入洞悉，这意味我们需要你：· 亲切、充满自信、体现尊重来展现富有魅力的你。· 理解和预测宾客的需要、做到细心周到、具主人翁精神、把事情办好，保持专注当下。· 见多识广、分享阅历、展现你的风格来创造令人感觉特别的时刻，做到令人难忘。DUTIES AND RESPONSIBILITIES 工作职责· Maintain at all times a professional and positive attitude towards his colleagues, and supervisors alike, and behave in accordance with the established hotel rules and the requirements from employee handbook. To ensure smooth operation of the department.时刻保持对于同事和主管等一个专业和积极的态度，依据酒店的规则和员工手册的要求行为举止，确保部门的良好运营。· Coordinate, organize and participate in all production pertaining to the kitchen. Checks and follow-up on the mise-en-place of the ala carte menu and daily menus, seasonal specials. Maintains the standards of preset recipes, portion control and costing at all times.协调、组织和参与和厨房有关的所有产品的制作，检查并依照零点菜单和每日菜单，季节特供菜单。时刻保持预先设置菜单的标准，份量和成本。· Keeps discipline and proper work practices for himself and the staff assigned to him at all times. Also checks on personal hygiene, clean uniforms, sanitation and cleanliness of the workstations, sanitation of the work tools. Be aware of the dangers of contaminated food and the needs to proper checking and turnover of the mise-en-place in the refrigerators. Reports to the Executive Chef on any problems to take appropriate actions.时刻保持自己和所管辖的员工的纪律性和适当的操作。并且检查个人卫生、整洁的工服、操作台的整洁和卫生、清洁的器具。知道污染食品的危险和适当检查，彻底清理冰箱的需要。向行政总厨汇报所有的问题并采取适当的行动。· Develop accurate banquets menus in accordance with the market demands and keep close relation with Catering event manager根据市场需求制定准确的宴会菜单和与宴会销售经理保持密切的联系。· Follow up on any changes in new recipes or work methods pertaining to any new menus, daily specials, and promotional activities as per instructions given by the Executive Chef.遵照行政总厨要求，跟进所有新菜单的改动和对于新菜单、每日特供菜单、促销活动所采取的任何工作指示。· Works closely with the Executive Chef on determining the quantity of food items and mise-en-place to be produced, bought or prepared for that day. With a view to exercise the maximum control on wastage and achieve optimum profitability.紧密配合行政总厨确定当天食品数量的定购。最大限度的杜绝浪费以获得最佳的收益率。· Checks all equipments belonging to his department and make sure that all are in good working order, and if necessary reports to the Executive Chef for any faults and problems to be solved. Prepares the necessary work orders to the Engineering department.检查所有归属于该部门的设备，确保所有设备正常运转，如果需要向行政总厨汇报所有问题。准备递送工程部门的维修单。· Ensures that recipes and costing are established and updated.确保菜谱和成本的创建和更新· Monitor food quality and quantity to ensure the most economical usage of ingredients.监控食品的质量和数量是确保最大限度的节约原材料· Attend monthly management meetings, Food and Beverage meetings and hold daily briefings参加每月的管理会议、 餐饮部会议和举行每日简报· Advise new menus and seasonal food concept changes.建议新的菜单和季节性食品概念的转变· Liaise with the Executive Chef and restaurant manager on daily basis to advise of any challenges and to ensure the guest will experience no delays during the service period.日常工作挑战要与行政总厨和餐厅经理保持联络，令客人感受无任何延误的服务。· Check the quality of food prepared by staff to the required standard and make necessary adjustments.检查员工准备的食品质量按需求标准和做出必要的调整· Select staff that display qualities and attributes that reflect the department standards.选择有良好表现和工作态度的员工作为部门标准· Manages the training function and ensures all staff certified in their position before taking charge of an area of responsibility.管理培训和确保所有员工在他上任他的岗位之前具有该岗位合格的资质· Reviews the roster prepared by section chefs in advance that reflect business and high productivity whilst yielding a high degree of guest satisfaction.提前审阅部门厨师长安排的排班表，以提前反映出生意和高出品率同时很大程度影响客人的满意度。· Monitors the overall food operation and ensures that food items are being prepared in a timely and correct manner.监控整个食品操作并确保食品按时和正确地操作。· Maintenance of all FSMS aspects within the kitchen operation.在厨房运营之中保持FSMS各方面要求· Correct usage of all equipment, tools and machines.正确操作所有的设备、器具和机器· Must focus on constant improvement of Training Manuals and SOP’s必须对持续性的人员培训和SOP的提高和改善保持关注· Must participate actively in Daily initiatives (Daily Chef Briefings, Monthly Meetings) in order to constantly improve the Culinary operation, meet targets and keep communication flowing.必须积极主动参加每日会议（每日厨师会议、月度会议），以保持厨房运营持续地提高，达到目标和保持顺畅地交流· Responsible for overseeing the cleanliness, hygiene and maintenance of the kitchen and undertakes steps necessary to maintain the highest possible standards in this area.负责察看清洁、卫生和厨房维护，并采取必须的步骤保持区域最高的标准。· Attends communication meetings and is responsible for ensuring all staff in his area receives this communication.参加交流会议并负责确保所有的员工获得此交流信息以确保员工的高度满意。· Conducts culinary department meetings and communicates important hotel information to staff and receives feedback in the absence of the Chef, and communicates upwards to ensure a high level of staff satisfaction.召开厨房会议和传达酒店通知和收集员工的反馈意见，确保员工很高的满意度· Controls, monitors and is responsible for the optimum food cost to yield the maximum amount of outlet profit and maximum guest satisfaction.控制、监控和负责获得最佳的成本控制以获得各部分的最佳收益和最佳客人满意度。· Works very closely with the Executive Chef and meets regularly to determine menu selections and specials that is both satisfying to guest and profitable to outlet.与行政总厨紧密合作，常规会面决定菜单的选择，以同时让客人满意和获得各部分满意的收益。· Reviews all time sheets to ensure that staff working times and meal breaks are accurate.检查所有的时间表以确保所有员工的工作时间和用饭时间准确。· At all times understand, practice and promote the teamwork approach to achieve missions, goals, and overall departmental standards.时刻理解、实践和促进团队的工作方法，达到使命和目标和部门的总体标准· Monitors on the using of stationery & printing materials in the Office, and cleaning materials for Team Restaurant.控制部门文具用品消耗。· Does any special assignment as assigned by the Executive Chef任何其行政总厨指派的工作QUALIFICATIONS AND REQUIREMENTS任职要求Required Skills –技能要求· Completion of a degree or certificate in culinary arts and five years of experience as a chef, with at least one year in a supervisory capacity, or equivalent combination of education and culinary/kitchen operations experience. Must speak local language(s).具有烹饪学历或证书，5年厨师经验，至少1年主管岗位经验，或具有其他同等烹饪学历及经验。必须掌握本地语言。

岗位职责：负责中厨房、宴会厨房的出品、食品卫生、成本控制、人员管理和培训，与中餐厅经理配合推出新菜，做好季节性菜肴推广，提高餐厅收入。岗位要求：擅长做粤菜或四川菜有良好的组织能力有相关豪华餐厅或5酒店工作的经验喜欢与人交流始终了解最新的市场趋势和行业更新

岗位职责1、建立并管理一个高效的厨房团队、监督所有中西厨房的出品。2、协助餐饮总监一起制定员工工作日程安排。3、协助餐饮总监和各厨房厨师长一起预计、制定和监控每日市场采购单。关注食品成本控制。4、在餐饮总监的领导下开展新菜肴的试菜和开发工作。5、协助餐饮总监召开所管辖部门的每日例会。6、充分理解并严格遵守酒店的规章制度，例如消防，卫生检疫以及健康安全等。7、监督所有供应食品的质量与数量。8、监督各厨房收到的食品的质量与数量。9、将相关信息传达给行政总厨。10、经常检查厨房设备，做好维护工作。11、保证每日售货柜台上，自助餐上以及宴会上的食品陈列引人入胜。12、确保所有直接面对客人的员工对于食品以及其制作工艺有充分的认识。13、与本各部门建立良好的联系。14、确保员工执行正确的卫生程序，检查和控制所有相关政策，协助厨房卫生医生 监控国家规定的执行情况。15、参与菜单计划，推荐新菜，并联系组织所有相关厨房和餐厅执行新菜的推出。16、负责做好所有促销和活动的纪录，书写和计算菜谱包括菜肴的照片.

岗位职责1.监督厨房及厨房员工的工作，控制所有设施及成本，增加餐饮部的利润。2.负责所有中餐的准备、烹饪及装饰工作，以达到最高的质量标准。3.检查存货及成品。4.检查所有食品的准备情况.5.清楚所有食品的配料、技巧、烹饪方法及设备等方面的知识。6.研究当地餐饮市场，极积开创新菜。岗位要求1、同岗位工作经验3年以上。2、接受过专业技术训练。3、有丰富的技术及行政经验。4、懂得成本核算，食物原料及食品营养知识。5、身体健康，精力充沛。

1.  监督各厨房生产运营，确保执行所有关于餐饮的政策，标准及程序2.  履行厨房员工的责任3.  注重食品的质量，呈现方式及风味4.  做好备菜及履行正确的贮藏标准5.  维持采购，收货及食品贮藏标准6.  确保遵守当地政府（卫生部门）的规定7.  支持餐饮部的各项程序及对浪费的控制8.  遵循食品的适当处理及正确的保存温度9.  了解并执行万豪70项卫生及安全标准10. 操作及维护所有部门的设备，并汇报设备故障11. 确保所有的经理，员工遵循工作安全规则，所有的危险都要报告给预防损失部门及工程部12. 有效的调查，报告及跟进员工事故13. 每月进行预防性维修检查

我们目前欲寻找一位西餐方向出身的行政总厨。岗位职责1.分析餐厅的各项报告，拟定改善行动计划并追踪执行情况； 2.监督并负责所有餐厅管理人员训练、工作考核、薪资考核的成绩； 3.制定及执行管理人员的训练计划并达成绩效评估的要求； 4.针对顾客的意见回馈来制定改善计划并带动餐厅所有管理人员共同达成目标； 5.对营业额、利润和人员发展方面分析拟定并完成餐厅短期及长期目标和行动计划； 6.界定餐厅的商圈范围及不定期的评估划定商圈的主要竞争对手和客源； 7.根据公司营业额及利润指标，帮助及指导分店管理组完成目标；8.对分店营运进行监督，确保到达QSC标准，确保分店无重大安全事故；9.招聘符合各分店管理组成员，考核店经理工作状况，协助店经理改进营运体系；10.协助餐厅处理意外事件11.完成上级安排的其它工作。岗位要求1.大专以上学历，5年以上国际餐饮连锁企业营运管理经验； 2.丰富的餐饮管理经验，并能胜任至少八家以上的餐厅管理；3.良好的职业操守及团队合作精神，较强的沟通、理解和分析能力； 4.熟悉营运部餐厅管理各项实务的操作流程； 5.良好的领导管理和沟通技巧，具有独立工作和学习的能力，工作认真细心。6.有优秀的营销技巧，较强的市场策划能力和运作能力7.有较强的组织协调能力，人际沟通能力，管理能力，培训能力；8.有较强的团队管理经验，能及时妥善处理突发事件。

岗位职责1、监督中厨房及宴会厨房工作，控制所有设施及成本，增加餐饮部的利润。2、负责所有中餐的准备、烹饪及装饰工作，以达到最高的质量标准。3、检查存货及成品。4、检查所有食品的准备情况、5、清楚所有食品的配料、技巧、烹饪方法及设备等方面的知识。6、研究当地餐饮市场，极积开创新菜。岗位要求1、同岗位工作经验5年以上。2、接受过专业技术训练，粤菜背景，擅长粤菜烹饪。3、有丰富的技术及行政经验，其中在星级酒店工作不得少于5年。4、懂得成本核算，食物原料及食品营养知识。

岗位职责1、制定和实施厨房的运行计划、预算计划；2、协助完成酒店的餐饮收入预算，控制食品和人工成本；3、全面负责监管和指导酒店的厨房工作，通过客人反馈，发现并解决有关厨房服务的疑问；4、不定期推出新菜品，协助菜单编制，不断提高食品品质及出品质量；5、协调和指导厨房与各部门之间相关信息的交流工作；6、全面掌握厨房各部门的日常运营，确保符合食品处理和卫生标准；7、制定厨房各岗位培训计划并负责组织实施，根据部门总体工作安排，计划并组织实施厨房员工的考核、评估工作；8、协调并配合餐饮部和销售部的促销活动；9、制定并完善培训计划，主持培训课程；10、管理并指导员工，与员工有效沟通，激励并帮助员工发展潜力。任职要求1、5年以上五星级酒店同岗位工作经验；2、熟练掌握厨房运作管理及成本控制方法，熟悉厨房各项设备的性能、使用及保养方法；3、良好的管理能力，富有责任心和创新能力；4、良好的沟通协调能力和判断力。

工作职责：1、健全厨房组织，完善厨房设备的布局，保证菜肴的质量；2、督导厨房所有员工的工作，控制设施及成本，增加效益；3、检查所收货物的品质；4、不断更新菜单上所有菜品的烹饪存档；5、负责本部所有食品的准备、烹饪、装饰，并确保达到质量标准；6、了解宾客需求，与餐饮部经理一起筹划和设计菜单，及时开发符合当时和当地需求的餐饮产品；7、负责面试，聘用人员，使员工熟悉饭店，进行表扬、培训等工作。任职资格：1、高中以上学历,同岗位工作经验3年以上；2、接受过专业技术训练；3、熟练掌握厨房运作管理及成本控制方法，熟悉厨房各项设备的性能、使用及保养方法；4、懂得成本核算，食物原料及食品营养知识。