1.Overall responsibility of all culinary activities to ensure efficiency and high standards of operations in all restaurants, bars and events.1.全面负责厨房的各项工作，以确保效率和高标准的操作完成餐饮厨房工作。2.Ensures culinary presentation and quality in all restaurants, bars and event spaces are of a very high standard.2.确保厨房的准备工作，高标准完成。3.Drives high levels of guest satisfaction through the consistent execution of all brand standards, visible operational leadership, active trend analysis and hands-on interaction with guests and associates. 3.通过坚持品牌标准、可见的运作领导力、积极的趋势分析和实践、与客人和同事保持良好互动等保持客人的高满意度。4.Continually review and refresh menu offerings as deemed by locality and region.4.根据本地区的需要，不断回顾并更新菜单。5.Communicate effectively the hotel strategies to the culinary team (where appropriate).5.在需要时，与厨房团队有效沟通酒店的战略。6.Ensure supplier audits and tracking is completed regularly.确保供应商的定期跟踪和审核。6.Create new revolutionary standards of product offering through an innovative, passionate, hands on approach.运用积级、创新的实践方法，来创造崭新的革命性的食品标准。7.To conduct regular hygiene audits in conjunction with the Chief Steward and the Restaurants, Bars and Events Management.7.与总管事配合，定期组织卫生审计检查。8.Attaining and maintaining the sanitation (FSMS or similar) certificates as required by the regional governing body.实现和维持环境卫生(FSMS)或类似的证书区域管理机构的要求。

岗位职责：全面负责厨房的运作和管理，保证各餐饮消费场所的营业需求，为宾客提供优质的菜点食品，并做好菜品的成本核算和控制工作；组织各专业厨师攻克技术难关，创制新菜品，培养技术力量，保持一支素质高、技术过硬的厨师队伍。资质要求：1、5年以上酒店厨房管理经验，同档星级以上酒店3年厨师长经历2、通过厨师专业和管理人员岗位基本知识和技能培训

Executive Chef 行政总厨

岗位职责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、劝告、停职的工作。岗位要求1.大专以上学历,同岗位工作经验三年以上。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。5.身体健康，精力充沛。

仅考虑外籍人员Expatriate Only完全负责直接培训指导、规划、协调所有区域内的厨房部包括酒店经理/驻店经理对任何项目的要求，为我们的客人确保产品质量，并确保利润空间的同时时刻保持企业形象Complete responsibility for directing training supervising, planning, coordinating, of all areas within the culinary department including any projects requested by the Hotel Manager / Resident Manager of the hotel and its board; ensuring a quality product for our guests, and secure profit margins while maintaining the Corporate image of the Company at all times确保所有厨房食物的外观和温度是一样的并有最好的味道To ensure consistency and highest quality in the taste, presentation and appropriate food temperature for food served in all kitchens.确保所有食物的展示质量和清洁度是最符合公司标准的Ensures the quality and cleanliness of all food displays to the minimum standards of the Company保证以最大的创造力陈列食物Ensures maximum creativity in all food displays紧密配合管事部经理监测和确保所有清洁是按照时刻表正确完成的Liases and work closely with the Chef Steward in monitoring and ensuring that all cleaning are properly done and according to schedule准备资本支出预算以审查次年新的设备要求，以确保最高的质量和生产力Prepares CAPEX budget to review new equipment requirements for following year to ensure maximum quality output and productivity同财务总监和总经理回顾和分析月度损益表Reviews and analyses monthly profit and loss statement with Financial Controller and GM建议/控制机构的任何偏差±5%的措施Recommends / institutes measures for control for any deviation of plus or minus 5%根据业务量和服务标准按照已批准的编制和生产力水平安置员工Maintains staffing level at approved manning guide / productivity level giving due consideration to the volume of business and service standards定期征求反馈监督员对每个员工的工作表现/或亲自观察员工表现Regularly solicits feedback from supervisors on performance of individual staff, and/or personally observes staff performance

岗位职责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、劝告、停职的工作。岗位要求1.大专以上学历,同岗位工作经验5年以上。2.接受过专业技术训练，达到X级厨师技术水平。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。5.身体健康，精力充沛。

1、Establish policies, procedure and Food & Beverage recipes, oversee and direct all aspects of the Kitchen operation. 建立政策、流程和食品饮料配方，监督和指导厨房各个方面的运作； 2、Supervise the function of all Kitchen employees, facilities and cost, hence contributes to maximizing the overall Food & Beverage department profit. 监督所有厨房员工的工作、设施和成本，从而最大限度地提高餐饮部的整体利润。3、Control and analyses the quality levels of production and presentation, guest satisfaction, cleanliness, sanitation and hygiene.控制、分析菜色和出品的质量水平，提高客人满意度，清洁度和卫生环境。4、Responsible for the production, preparation and presentation of all food items to ensure highest quality at all times to meet guests’ expectation.负责所有食品的生产、准备和展示，确保高质量的食品满足客人的期望。

DUTIES AND RESPONSIBILITIES工作职责•Manages all functions of the Food Production and Stewarding operations to achieve the optimum departmental profit•管理食品生产部和管事部所有工作，获得最佳部门效益。•Manages all functions of the Food Production and Stewarding operations to achieve the optimum quality level of food production and sanitation•管理食品生产部和管事部所有工作 ，获得最佳的食品质量水平和实现最高的卫生标准。 •Oversees special events and special food promotions•指导特别活动和特殊的食品销售工作。•Makes recipes and maintains up-dated and accurate costing of all dishes prepared and sold in the Food and Beverage operation•编制菜谱，并准确记录餐饮部制作和售出的所有菜肴的成本并予以更新。•Develops and writes standard recipes•开发和编写标准菜谱。•Develops new dishes and products•开发新的菜肴和产品。•Takes steps to ensure that outstanding culinary technical skills are maintained•采取相应措施确保优秀餐饮技巧得以保持。•Maintains comprehensive product knowledge including ingredients, equipment, suppliers, markets and current trends and make appropriate adjustments to kitchen operations accordingly•拥有综合性的产品知识，包括配料、设备、供应商、市场和最新趋势，并对厨房运作进行适当调整。•Controls and analyzes, on an on-going basis•对各项的水平进行持续性的控制和分析•Develops with the Training Manager training plans, develops training material in accordance with IHG guidelines and implements training plans for the Food Production employees and other Food and Beverage employees•与培训经理一起按照洲际酒店集团的指导方针制订培训计划并编写培训材料，为食品生产部的员工和餐饮部其它员工提供培训。•Develops with the Director of Food and Beverage popular menus offering guests value for money in accordance with IHG guidelines•依照洲际酒店集团指导方针，与餐饮总监一起开发受大众欢迎的菜单，使客人获得物有所值的产品。•Plans and organizes with the Director of Food and Beverage successful Food and Beverage activities in the hotel and overseas•与餐饮总监一起成功的计划和组织国内外餐饮活动。•Attends and participates to other meetings as required by the administrative calendar •按照行政管理日历的要求，参加并参与其它会议。•Keeps an up-dated Hotel Policies and Procedures file•更新酒店政策与工作程序档案•Sets Food Production and Stewarding goals and develops strategies, procedures and policies•制定食品生产部和管事部的工作目标，以及战略策略，工作程序和制度。•Determines with the Finance Director the minimum and maximum stocks of all food, material and equipment•与财务总监一起决定所有食品、材料和设备的最小和最大库存量。•Sets standards of all food and equipment purchases in accordance with IHG guidelines •按照洲际酒店集团指导方针制定所有食品和设备的采购标准。•Monitors local competitors and compare their operation with the hotel Food and Beverage operation•监督本地竞争对手的情况，并将他们的运作与酒店的餐饮运作进行比较。•Works with Human Resources on manpower planning and management needs•和人力资源部一起进行人力规划和管理需求。•Works with Director of Finance in the preparation and management of the Department’s budget•和财务总监一起编制和管理部门预算。•Perform other duties as assigned by superior.•履行上级分派的其他职责QUALIFICATIONS AND REQUIREMENTS任职要求 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。  The statements in this job description are intended to describe the essential nature and level of work being performed. They are not intended to be ALL responsibilities or qualifications of the job.此职位描述所陈述的只是该项工作的核心内容和主要层面，并非所有职责或资历要求。Tel招聘电话: + 86 (898) 8865 8888-7512（working period is 9AM-6PM in working days工作时间为工作日上午9点至下午6点）Email招聘邮箱: hr1@ichaitangbay.com

1.同餐饮服务经理、餐厅经理、宴会厅经理协商每天面临的特殊需求：特殊自助餐台搭设、重要客人需求及其他运作部门需求设备。2.同工程总监沟通有关所有厨房每天的设备维修。3.同宴会厅经理协商有关特殊宴会，必须在保证成本预算的基础上给客人提供高标准的食品。4.确保每天按照皇家艾美标准配料卡准备及烹饪食品。5.保持产品外观及卖相一贯及经常修订。1.Liaise with F&B Service Managers, Outlet Managers and Banquet Manager on day-to-day requirements for specials buffet set ups, timing, VIP requirements and other operational requirements.2.Liaises with the Chief Engineer on day-to-day maintenance requirements and plans maintenance program for all kitchens.3.Liaises with Banquet Manager on all special banquet menu requirements to ensure that it can be produced to a high standard within budget cost parameters.4.Ensures that daily food preparation and cooking methods conform to Le Royal Meridien standards and standard recipes.5.Ensures plate presentation is consistent and constantly reviewed.

【职位描述】您的职责是在遵循凯宾斯基酒店集团的企业战略及品牌标准的前提下，保持所在部门的高效营运，并满足员工、客人及酒店业主的期望。 确保所有餐厅和宴会遵循酒店标准成功运营并各自赢利.You will be responsible for the efficient running of the division in line with Kempinski Hotels Strategies and brand standards, whilst meeting employee, guest and owner expectations. To ensure that all the outlets and banquets operate successfully, in accordance with the standard of the hotel and are individually profitable.【任职要求】至少两年在五星级酒店内担任行政总厨或行政副总厨的工作经验。必须具有良好的实践经验、经营和管理能力以及创新天分。Minimum 2 years work experience as Executive Chef, or Executive Sous chef in Five-Star Hotels. Good practical, operational and adequate administrative skills with a flair for creativity are a must.

1.  It is the mission and intent of this position to take full responsibility for the  Management and Leadership of a smooth running Culinary Operation and Maximize the highest level of standards at the Hilton Beijing WFJ.               此职务的使命和目标是全面负责管理领导王府井希尔顿酒店各餐厅厨房良好运营和最大限度地提供最高标准的服务。2.  All Restaurant Kitchens, including Pastry , Main Kitchen, Team Restaurant Kitchen, Chinese Kitchen, Western Cold kitchen, Stewarding .所有餐厅厨房，包括饼房、主厨房、员工餐厅厨房、中餐厨房、西厨冷菜厨房、管事部。3.  Planning, Preparation and Implementation of High Quality Food& Beverage Products and Set-up’s in all Areas and  Restaurants.计划和准备执行高质量的食品和摆设在指定的餐厅。4.  Seamless working with Recipes, Standards and Plating Guides.严格按照菜谱、标准和摆盘标准。5.  Maintenance of all HACCP aspects within the hotel operation. 在酒店运营之中保持HACCP各方面要求。6.  Correct usage of all equipment, tools and machines.正确操作所有的设备、器具和机器。7.  Must focus on constant improvement of Training Manuals and SOP’s必须对具有持续性的人员培训和SOP’s的提高和改善保持关注。8.  Must participate actively in Daily Quality initiatives (Daily Chef Briefings, Monthly Team 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质量会议（每日厨师晨会、团队会议），以保持厨房运营持续地提高，达到目标和保持顺畅地交流。

· Good English language skills  良好的英文沟通能力· Ability to lead, motivate, and develop a team of individuals  能够带领员工，激发团队· Strong organizational skills  很强的组织能力· Detailed working knowledge of kitchen management  很强的厨房管理能力· Ability to work under pressure    能够在压力下工作· Computer literate  能够使用电脑· Strong management skills  管理能力突出· Strong administration skills  行政能力突出

岗位职责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、劝告、停职的工作。岗位要求1.大专以上学历,同岗位工作经验2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。

岗位职责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、劝告、停职的工作。岗位要求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。5.身体健康，精力充沛。

 Specific Job Knowledge,Skill and Ability工作技能技巧要求：1.A hands-on trainer who through coaching and leading by example can motivate and impress upon the team the right attitude and spirit of culinary excellence.是一个能够提供培训，领导团队，激励团队拥有正确地工作态度和追求精益求精的厨艺的培训者。2.Extensive knowledge of kitchen equipment and able to train team members.广泛的知识包括厨房设备和能够培训员工。3.Working knowledge of mathematics.工作中数学方面的知识。4.PC and basic software knowledge.计算机基本的软件知识。5.Knowledge in HACCP.在食品安全体系方面的知识。6.Ability to set priorities and to complete tasks in timely manner.有能力按照事情的优先顺序按时完成任务。7.Working well in stress situations,remain calm under pressure and able to resolve problems.在压力下很好地完成工作，保持冷静解决问题。8.Able to work in an moist,hot and sometimes loud environment.能够在潮湿，热和不时吵闹的环境中工作。9.Able to work with and to consume all products and ingredients.能够合理消耗所有产品和配料。10.Can convert recipes and follow them through.能够设计菜谱并按照菜谱操作。Required Qualifications必要的资历要求：1.High School Diploma or equivalent.Better is major cooking.高中或相等的学历，最好是专业烹饪学校毕业。2.Up to date Sanitation Classes.更新卫生课程。3.10-15 years as Head of Kitchen in 4/5 Star category Hotel or individual restaurants with high standards.And at least have 8years work as Main chef.十至十五年管理厨房经验，四/五星级酒店的餐廳或级别很高的个体餐厅并有八年主廚的经历。4.Health Certificate健康证。5.Good command in English(verbal&written).很好的英文掌握能力(口语和书写)。6.Working experience in similar capacity with international chain hotels.具有在国际连锁酒店的相关经验。

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，与餐饮部总监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、劝告、停职的工作。岗位要求1.大专以上学历,同岗位工作经验5年以上。2.接受过专业技术训练，达到高级厨师技术水平。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。5.身体健康，精力充沛。6.英文熟练。

1.         监督中厨房生产运营，确保执行所有关于餐饮的政策，标准及程序。2.         注重食品的质量，呈现方式及风味。3.         维持采购，收货及食品贮藏标准。4.         确保遵守当地政府（卫生部门）的规定。5.         支持餐饮部的各项程序及对浪费的控制。6.         了解并执行万豪70项卫生及安全标准。7.         操作及维护所有部门的设备，并汇报设备故障。8.         培训员工安全程序，监督其遵循预防损失政策的能力，以防止以外的发生，控制成本。9.         执行万豪食物制备及呈现方式的指南,以确保提供给客人品质如一的美食。

SCOPE 范围To contribute to and to support Kempinski’s vision of becoming the undisputed leader in the hospitality industry, making our Food & Beverage offer a key differentiating factor for the Kempinski brand. To drive the top line of the Food & Beverage Department in Kempinski Hotel Yinchuan while ensuring sustainable and profitable operations.致力于并支持凯宾斯基成为酒店业无可争议的领导者的愿景，使我们的餐饮业务成为凯宾斯基品牌的关键差异化因素。 推动银川凯宾斯基饭店餐饮部顶端，同时确保可持续和盈利的运营。OVERALL OBJECTIVES 总体目标The job of Director of Food & Beverage is executed satisfactorily when:餐饮服务部总监能够令人满意的执行以下工作：All rules & regulations are strictly established and adhered to within the hotel including hotel’s policy on fire and safety as well as hygiene regulations including HACCP.酒店的所有规章制度都严格按照酒店的消防和安全政策以及包括HACCP在内的卫生规定进行遵守。The sales are driven to the department’s full potential and budgets and forecasts are adhered to.全力推动部门的销售，保证预算与预测。 All costs are in line with sales without compromising quality, i.e. minimum 85% LQA score.在确保所有销售产品质量同时(LQA最低达到85)，控制成本The department or appointed outlets are driven in an entrepreneurial manner, looking for opportunities to generate more business at all times.部门需要有创新精神，不断的寻找新的商机Innovation and new ideas are fostered, implemented and shared with other hotels via corporate office.创新及新的想法能够被发掘和实施，并且通过集团办公室与其它酒店分享At Kempinski, Talent Development is a management responsibility and consequently an integral and important part of daily activities.在凯宾斯基饭店，人才增长是管理者责任，并且是日常工作中重要部分The Director of Food & Beverage is responsible of the following Talent Development tasks for their department:餐饮部总监应该承担以下人才发展责任：Support and implement new Talent Development initiatives.支持和实施新的人才发展计划Identify internal and external talents* that match Kempinski’s DNA values.识别与凯宾斯基DNA相匹配的内部及外部人才Support in growing talent in order to present candidates in quarterly Talent Transfer Calls.通过发展人才，为每季度人才调动电话会议提供候选者Take the time to meet all new Food & Beverage employees.找时间与餐饮服务部所有员工会面Conduct yearly performance appraisals and TTTT’s minimum for middle management, providing feedback on their job performance.对中层管理人员进行年度绩效评估和TTTT最低要求，对他们的工作表现提供反馈。Ensure that a succesion plan is in place to guarantee a seamless, efficient handover for all management positions确保制定继任计划，以保证所有管理职位无缝衔接，高效交接。A Hotel Talent is an employee, who has the ability to do the current job in their hotel and can be promoted to the next level. Mobility is what makes this person a Kempinski Talent.酒店人才是指具备承担其自身岗位职责并且能够被提升至高一级别的员工，可移动性才能够使其成为真正的凯宾斯基人才MAIN RESPONSIBILITIES 主要责任Set an example by reporting to duty punctually wearing business attire according to the hotels dress code &Kempinski grooming standards, maintaining a high standard of personal appearance and hygiene at all times.为员工树立榜样，时刻以凯宾斯基饭店仪容仪表标准要求自己，并时刻保持高水准的形象及个人卫生Provide a professional and courteous service at all times and ensure that all employees follow the example.时刻提供专业且周到的服务，确保所有员工按照标准执行Be knowledgeable of all services and products offered by the hotel.熟知酒店所有提供的服务及产品Have a thorough knowledge and understanding of all food and beverage products and services.熟知并且了解所有餐饮部产品及服务Prepare/consolidate the yearly budget for the department in cooperation with the Finance Department.与财务部门合作准备年度预算。Attend and actively contribute to all relevant staff meetings and hotel trainings.积极参与所有相关的员工会议和酒店培训。Conduct daily operations briefings with the Executive Chef.与行政总厨每日例会。Conduct daily or weekly Food & Beverage meetings.参与餐饮部每日及每周例会。Ensure all departmental operations manuals are prepared and updated annually.确保所有的部门运营手册都是每年准备和更新的。Source the best available products, constantly aim to improve quality, communicate about the products both internally and externally.改进产品质量为目的，确保持续提供产品，并且做到内外沟通Establish good partnerships with suppliers and involve them in activities that will strengthen working relationships, e.g. invite them to the hotel.与供应商维持好的合作关系，使他们也参与到活动中来，比如邀请他们到酒店Monitor and constantly improve quality and guest satisfaction with the given tools (Leading Quality Assurance, Customer Satisfaction Survey).在已有条件下，监管并且持续提供产品质量及客人满意度（卓越品质保障，客人满意度调查）Assist handling of guest complaints.协助处理客人投诉Oversee daily every service (breakfast, lunch, dinner, lobby, banqueting, room service, bar).每天监督一次服务（早餐、午餐、晚餐、大堂吧、宴会、送餐部及酒吧）Prepare a yearly marketing plan for the appointed outlets in cooperation with the Sales & Marketing Department including a competitor analysis.与销售部合作准备年度市场计划并作出分析Follow the local and global food & beverage trends.紧跟当地及全球餐饮趋势Ensure that all managers plan and implement effective training programmers in the appointed outlets.确保所有餐厅经理计划适用于本部门Be actively involved in the operations of the appointed outlets to ensure regular guest contact.确保餐厅与常客保持联系Respond to any changes within the Food &Beverage department as dictated by the hotel management.响应管理层对餐饮部作出的调整Support the implementation of corporate policies, procedures, guidelines, traditions and initiatives.支持并且执行集团政策与程序，标尺，传统及创新Attend all corporate conference calls and the relevant regional and global Food & Beverage events出席所有集团全球电话会议Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.根据业务或酒店需要，其余未尽条款可适时增加

1.管理所有厨房工作，包括管事部工作运营，重点遵守卫生标准和习惯，员工培训，以及监督食品的制作和外观，确保风格的一致性并符合顾客的要求。遵守当地的卫生和安全法规，或其它适用的规定，以及品牌规范和当地的规章制度；2.编制菜谱，并准确记录餐饮部制作和售出的所有菜肴的成本并予以更新；3.全面了解产品知识，包括了解配料、设备、供应商、市场和最新趋势，并对厨房运作进行适当调整；4.开发新的菜肴和产品，开发并编写标准菜谱；5.关注本地竞争对手的餐饮运营情况，并与酒店进行比较；

岗位职责：1.对饮食负责。负责出品部门的全面工作；2.对酒店的食品供应和食品质量负有重要的责任；3.对厨师的烹调技术工作意识的提高富有培训的责任；4.负责协调出品部个岗位的工作。处理客人的投诉；5.组织大厨，宴会部研究和定制年。季、月、周、日菜谱。习其他菜系好的烹调方法。不断创新菜式，增加花色品种。形成酒店的饮食风格；6.了解市场物价。熟悉和掌握货源情况。合理的组织进货。督促食品仓加强管理，防止食品被盗。丢失和霉烂变质；7.抓好成本核算。掌握好售价，控制好成本和毛利率；8.惯术安全操作。您可将个人简历和求职意向发送至hht@jobbon.cn，如有合适职位，我们会第一时间与您联系~

   本岗位工作经验至少二年及以上，为人正直，不计较个人得失，必须住店，有酒楼工作经验者优先。        薪酬待遇：根据经营情况，月收入可达到15000-25000元 福利待遇：为了鼓励员工踏实工作，凡在酒店工作期间员工均可根据企业相关福利规定享受如下福利：1.一经录用，即签订劳动合同；2.酒店提供工作服；3.外地员工免费住宿（独立床位、宿舍区有wifi、房间有安装有线电视、宿舍区有小超市）和工作餐；4.按规定缴纳社会保险和住房公积金及补充医疗保险。5.根据企业情况、个人工作表现给予奖励；6.酒店不定期的组织专业性培训、优秀员工外出培训及员工拓展活动；7.按级别享受每月100元-140元的店龄奖励；8.享受酒店医药费报销政策；9.凡符合酒店条件按照规定可享受供暖费报销；10.凡符合酒店条件按照规定可享受独生子女费及子女医药费报销11.享受工会互助保险    

Job Description1.To maintain a high standard of all food preparation, service and hygiene in all the kitchens. 2.Actively get involved in planning and training, development and coaching of staff. The Executive Sous Chef is responsible for inter-department relations, communications and to maintain standards set by Executive Chef or hotel management. 3.Executive Sous Chef will take charge of full kitchen operation when Executive Chef is absent.Job Requirements 1.Has experience in either a luxury restaurant or a 5* hotel environment；2.Demonstrate strong leadership, good interpersonal skill and communication skill；3.Has good interaction with guest as well as colleagues, understand the market trend, be creative and innovative;4.Good execution and follow up;5.Rich experience in SFSMS/HACCP;6.Good at Microsoft office.

职位概述主管厨房的运营工作，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。工作职责财务回报： 为酒店管理层准备各项预测、计划和部门生产报告。 参与准备酒店年度预算，并设定部门目标。 对所有在餐饮运营中制备和销售的菜品进行精确的成本核算、记录并及时更新。 员工团队： 处理厨房日常事务，计划并分配工作，为每个员工设定绩效及个人发展目标。为员工提供教导、辅导并给予定期反馈，帮助解决各种员工矛盾，提升员工业绩。 遵照品牌标准、服务行为及政府法规教育和培训所有团队员工。确保员工获得恰当培训，并配备完成工作所需的各种工具和设备。 通过与其它部门进行日常沟通和协作促进团队合作，提高服务质量。协助销售、餐饮和宴会部员工组织宴会、派对和其它特别活动。 根据公司规定和政策，对员工工资、工作规程或其它人力资源相关事务提出建议或初拟方案。宾客体验： 获取宾客反馈，不断提高食品品质及成品质量。 协助发现并解决客户有关厨房服务的疑问和问题。 协助餐饮总监设计菜单、餐饮搭配、餐桌布局及装饰等。  企业责任： 确保所有菜品制作和成品均符合配方要求和相应标准。 为所有的餐饮分部门、酒吧及餐饮宴会活动设计菜单和主题。监督本地竞争对手动向和行业趋势。 维护相关流程，确保食物和酒水产品、库存及设备的安全和正确储存。及时订购补充物资，避免浪费，防止偷盗。 确保所有的餐饮设施和储藏室运行情况良好、定期清洁。 遵守政府法规、品牌标准及酒店或公司的政策与操作流程。 完成其它分配的任务。可能需要担任值班经理

岗位职责1、建立并管理一个高效的厨房团队，全面负责厨房出品工作；2、开展新菜肴的试菜和开发工作；3、监督所有供应食品的质量与数量；4、监督各厨房收到的食品的质量与数量；5、经常检查厨房设备，做好维护工；6、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。