岗位职责1、监督中厨房、宴会厨房的工作，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。

岗位职责：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。与主管共同负责部门预算的准备和管理工作，并严格控制部门食品成本。协助协调部门年预算的准备工作。协助酒店的战略计划、目标及餐饮部预算的准备工作。建立并解释管理酒店的主要指示，始终重视酒店的决定及建议的财政经费问题。与财务总监决定所有食物、材料和设备的最小和最大存储量。处理员工日常事务，计划并分配工作，为每个员工设定工作绩效和职业发展目标。为员工提供教导、辅导并给予定期反馈，协助解决各种员工矛盾，提高团队成员的绩效。教育和培训员工遵守国家、各省市与地方的法律和安全法规。确保员工获得关于质量与服务标准方面的恰当培训，为员工配备完成所有工作所需的工具、设备和授权。根据洲际酒店集团的指导方针，为厨房食及其它餐饮部员工制定培训计划，培训材料以及实施培训。协助计划未来所需要的员工。协助根据公司要求的招聘工作。为新员工准备详细的入职介绍计划。协助上级根据部门的要求和程序提供全面、及时、以顾客为中心的服务并监督他们的完成情况。根据公司的规章制度进行试用期及转正的鉴定。培训及训练员工，并提供有建设性的反馈信息以提高工作成绩。定期与员工沟通，保持良好的关系。给厨房帮忙人员提供讲解说明， 包括厨房主管，厨师助手，厨房服务员和管事员有任何困难，客人的意见和相关信息，要和他/她的上级保持沟通建立和保持有效的员工工作关系。任职要求：负责整个中厨房的全面监管和运营工作，并控制其食品成本和新产品促销。职能包含监管中厨房、宴会厨房所有主管及员工，关注市场动态，及时更新各餐点种类，收集客人信息对餐点进行及时调整，使客人满意。进行内部沟通和其他部门进行有效的合作，配合管事部合理控制破损，与前厅服务人员进行及时沟通，积极参与酒店活动及培训会议，了解酒店更新信息，并与销售部协作，共同完成销售目标。了解FSMS《食品安全管理体系》在酒店中的运作，保证食品安全。

我们目前想要寻找一位熟悉潮汕菜的主厨。To provide consistent quality of food and services to internal and external customers, by adhering to and enforcing all Marriott Standards and Policies; training and guidance of trainees and attendants.通过坚持和执行各种万豪标准各项政策；培训和指导其部门其他员工和实习生，为所有顾客提供始终如一的，高质量保证的食品和服务。Supervises Chinese Kitchen preparation shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. 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。Carry a monthly self-inspection and make sure the Culinary department is compliant with the Brand Standard Guidelines.实行每月自我检查，确保厨房符合品牌标准Enforce the Marriott food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests.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。Ensure all managers and associates follow all job safety regulations and all hazards are reported to Loss Prevention and Engineering.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Maintains purchasing, receiving andKnows and implements Marriott's 70 Points of Hygiene and Safety Standards.了解并执行万豪70项卫生及安全标准

教育学历-厨房教育背景优先经验-5年以上5星级酒店相关经验 工作技能 / 知识-优良的组织技巧及完美的烹饪，同时展现高质量的食物及摆盘-餐饮管理经验-全面的食品加工及卫生标准知识-有效的影响力-良好的处理同事关系冲突管理技巧，有效的决策力-具有运转规章及安全标准知识 电脑知识- 会使用微软办公软件，Micros, Opera, MC及主要营运系统  语言能力- 良好的沟通技巧（口语，听力及书写）

岗位职责：1、负责客户菜品制作；2、负责食品卫生，确保食品安全；3、保证食材、工具和容器具干净卫生，定位存放并定期消毒；完成上级交办的其他事务。岗位要求：1. 身体健康，无不良嗜好，年龄40-53岁；优秀者年龄可适当放宽。2.10年以上传统潮菜经验。3.精通纯正粤菜。4.勤劳踏实，服从管理，团队合作精神强。

Job Summary:1. To assist colleagues, in supporting culinary teams, if required, to enhance team spirit, develop credibility, respect, openness and trust. 2. To assist in the production of and maintenance of a high standard of quality food preparations, presentations and the continuous and consistent improvement of the people, product and profit as per the Ritz Carlton Gold Standards.3. To actively participate in the training, development the Culinary colleagues, according to the monthly training plan4. Maximize motivation, morale and consistently maintain discipline and discipline related documentation following hotel guidelines and local legislation.5. Must possess a high level of creativity and high quality standardsCandidate Profile:1. 6 years experience in the Chinese Kitchen professional area2. Basic oral and reading English Understanding 3. Leadership, Managing Execution, Building Relationships, Generating Talent and Organizational Capability, Learning and Applying Personal Expertise

What's your passion? Whether you're into tennis,swimming or karaoke, at IHG we're interested in YOU. At IHG we employ people who apply the same amount of care and passion to their jobs as they do their hobbies - people who out our guests at the heart of everything they do. And we're looking for more people like this to join our friendly and professional team.您的激情是什么？ 无论您的爱好是网球，游泳或是卡拉OK，在洲际酒店集团，我们都对您非常欢迎。洲际酒店集团希望招募到那些把对爱好同样的关注和激情付诸于他们的工作中的人 - 那些用心对待客人和每件事情的员工。目前我们在招募更多这样的员工加入我们充满动力与活力的团队。Role Qualifications and Technical Skills1.Complete forecasts, plans, and departmental production reports for management.2.Participate in the preparation of the hotel’s annual budget and the setting of departmental goals.3.Maintain updated and accurate costing and documentation of all dishes prepared and sold in the food and beverage operations.4.Manage day-to-day kitchen activities, plan and assign work, and establish performance and development goals for team members. Provide mentoring, coaching, and regular feedback to help manage conflict and improve team member performance.5.Educate and train team members in compliance with brand standards, service behaviours, and governmental regulations. Ensure staff has the tools, training, and equipment to carry out job duties.6.Promote teamwork and quality service through daily communication and coordination with other departments. Assist sales, catering and banquet staff with banquets, parties and other special events.8.Solicit guest feedback to improve food and presentation quality.12.Develop menu design and concepts for all food and/or bar outlets, and catering events. Monitor competitor and industry trends.13.Maintain procedures to ensure the security and proper storage of food and beverage products, inventory and equipment. Replenish supplies in a timely manner and minimise waste.15.Adhere to governmental regulations as well as brand standards and hotel or company policies and procedures.QUALIFICATIONS AND REQUIREMENTSCompletion 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). 1. 为酒店管理层准备各项预测、计划和部门生产报告。2. 参与准备酒店年度预算，并设定部门目标。3. 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。4.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。5. 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。6. 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。8. 获取宾客反馈，不断提高食品品质及成品质量。12.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。13.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。15. 遵守政府法规、品牌标准及酒店或公司的政策与操作流程。 任职要求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1、监督中厨房、宴会厨房及职工厨房员工的工作，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、大专学历,同岗位工作经验3年以上。2、接受过专业技术训练，达到X级厨师技术水平。3、有丰富的技术及行政经验，其中在五星级饭店工作不得少于3年以上。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、以皖北菜、豫菜为主，其他勿扰！

AREAS OF RESPONSIBILITY职责范围 Organizes and maintains work areas, cooler and pantry storage for restaurant管理并维护工作区域·  Familiar with and enforces food safety and health guidelines熟悉食品安全政策·  Provides input for creation of restaurant and bar menus为餐厅提供创意的菜单·  Completes daily food production sheets and other reports 完成日常的食品报告以及其他的报告·  Checks all stations to ensure proper setup, cleaning, stocked to forecasted business, and take down before, during, and after each shift检查确保食物出品的正常、干净。提前做好备货·  Assists in quarterly inventories and ensures inventory is used “first in, first out” to avoid spoilage管理季度存货，使用库存货物遵循先进先出的原则避免存积货物·  Inspects ingredients upon delivery and before use to ensure quality检查供应商送货的质量·  Organizes frequent cleaning and sanitation of work areas, cooler, and pantry storage保证工作场所的干净、通畅·  Clean and sanitize kitchen equipment, report malfunctioning equipment to Engineering.Manages kitchen staff保证厨房设备的干净以及符合卫生标准，如有故障及时报修工程部，管理厨房员工·  Relays feedback of restaurant employees to department manager将餐厅员工的意见传递给部门经理·  Trains kitchen staff培训厨房员工·  Leads periodic meetings with restaurant stewards and cooks to coach on new recipes and kitchen processes给厨房管事员开会，同时不断的推出新的菜品配方·  Works with Executive Sous Chef to schedule restaurant cooks, stewards, and other kitchen staff for appropriate coverage与行政副总厨计划餐厅的食物出品、管事工作以及员工的管理·  Conducts interviews with potential hires upon request根据要求进行人才挑选Prepares and inspects food to maintain quality standards准备和检查食物的质量·  Inspect orders to ensure the temperature, quality, presentation, and portion size meets restaurant standards检查食物出品的温度、质量、出品卖相符合餐厅的标准·  Assists in cutting meat, preparing food and stocking restaurant workstations协助出餐·  Shares food and beverage complaints with Executive Chef and works to resolve与行政副总厨分享客人对于菜品的意见，并做到让客人满意·  Participates in vendor and outlet food tastings参与试菜·  Ensures department adheres to RHG, hotel, local and state health, hygiene and safety policies确保部门遵守丽笙集团标准、酒店标准以及食品卫生安全标准Works with other departments to efficiently operate restaurant kitchen与其他部门合作并保证餐厅厨房的有序运行·  Maintains current and seasonal recipes for menu items保证餐厅的菜品具有时令性·  Aware and informed about hotel events which impact restaurant and food inventory知晓酒店的生意情况从而安排厨房的运行情况·  Attends Banquet Event Order (BEO) meetings when clients will utilize restaurant for meals or events出席宴会沟通会·  Responds quickly and accurately to requests for special accommodations (allergies, non-menu dishes) for guests, groups, and events对于敏感的客人的需求有快速准确的回应，以达到满足客人需求。Creates 100% guest satisfaction by providing the Yes I Can! experience through performance that demonstrates the standards of genuine hospitality and exceeding guest expectations通过展现待客标准和超越客户的期望的服务，提供“是的，我行！”体验，创造100%的客人满意 ！ ·  Gives personal attention, takes personal responsibility, and uses teamwork when providing guest service给予个人关注，承担个人责任，提供对客服务时并进行团队合作·  Listens, apologizes with empathy, finds a solution and follows through when resolving guest problems倾听、 富有同情心的道歉、 解决客人的问题时找到解决方法并遵循·  Provides Yes I Can! genuine hospitality and teamwork on an ongoing basis提供“是的，我行”待客服务以及团队合作·  Assumes the responsibility to notice when the guest is not satisfied and uses their best judgment as to when it is appropriate to use the 100% Guest Satisfaction在客人不满意时承担需要注意的责任，同时对使用100%的客人满意是否合适做出最佳判断。·  Performs other duties required to provide the service brand behaviour and genuine hospitality执行要求的其它职责以按照品牌要求和待客方式提供服务 Adheres to hotel policies and procedures遵守酒店的政策·  Attends work on time as scheduled正常上下班·  Follows hotel grooming and hygiene standards遵守酒店的仪容仪表的标准·  Minimises safety hazards by following all safety rules and procedures严格遵守安全准则·  Keeps immediate manager promptly and fully informed of all problems or unusual matters of significance对于出现的问题要保证部门员工都知晓·  Performs all duties and responsibilities in a timely and efficient manner in accordance with established company policies and procedures to achieve the overall objectives of this position根据酒店的政策程序完成本职工作·  Maintains a favourable working relationship with all other company employees to foster and promote co-operative and harmonious working climate与其他酒店的同事保持良好的关系·  At all time projects a favourable image of Brand to the public时刻将卡尔森的品牌形象展示给公众 REQUIREMENTS要求·  Knowledge of local health and safety regulations熟知当地的食品卫生安全的相关规定·  Culinary degree or equivalent experience厨师专业或者同等的工作经验·  4 years progressive experience in high-volume kitchen4年以上的大型厨房的工作经验·  Excellent oral and written communication skills良好的沟通以及书写能力·  Collaborate effectively with other hotel employees and managers to ensure teamwork·  较好的团队协作能力·  Able to resolve conflicts guests, supervisor and employee  能够解决客人、主管、员工之间的冲突·  Ability to multitask and work well under pressure较强的抗压能力

1、全面负责厨房生产组织指挥；2、负责确定厨房菜肴名称，主料、配料、调料份量、烹饪方法、成本及销售价格；3、根据厨师的业务能力和技术特点，决定各岗位的人员安排和调动工作；4、熟悉和掌握一切货源情况，监督货源的请购计划，以及各种货物的保管情况，防止原料变质；5、抓好食品质量，经常检查规格，保质保量、按时完成工作任务；控制食品成本，合理使用各种原材料，减少浪费，做到物尽其用；6、发动厨师挖掘传统菜，研究新品种，按季节，据市场货源情况，适当更换零点，宴会菜单；7、根据各班级的特点编制工作时间表，检查员工的出勤情况；8、负责定期组织厨师上技术课，组织对厨师进行业务培训考核；9、负责拟定食品原料及餐具等和品的采购计划并上报经理审批；10、执行食品卫生法，防止食物中毒事故发生，负责处理客人对菜肴投诉，把好出品质量关，确保菜肴数量及色味形，符合规格标准；11、定期总结菜点的经营情况，并提出新的要求和措施，确保服务质量的不断提高，满足客人的一切要求；12、检查督导厨房的所有设备、物质、工具正确使用和科学管理。负责监督炊具设备的安全使用，并保持清洁；

Under the general guidance of the Executive Chef within the established policies & procedures of Hilton, leading to guest satisfaction, employee satisfaction and profit for the Hotel.在行政主厨的指导下, 根据希尔顿酒店既定的政策和程序, 使酒店的客人和员工满意并为酒店创造利润。Responsible for the administration and operation of the Chinese kitchen.负责中厨房的行政管理和运作。Responsible for the implementation of consistent quality standard in food preparation and presentation of food from the Kitchen for the Chinese restaurant and banquet.始终保证由厨房供应给餐厅和餐饮部的食物准备和出品的高品质标准。

岗位职责1、监督中厨房、宴会厨房及职工厨房员工的工作，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，定期设计及开发新菜。岗位要求1、高中学历,同岗位工作经验10年以上。2、接受过专业技术训练，粤菜厨师出身。3、有丰富的技术及行政经验，其中在五星级饭店工作不得少于5年以上。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、良好的沟通能力，良好的培训和品控能力。

岗位职责1、全面负责中厨房、宴会厨房及管事部的工作，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。7、领导厨房团队的成本控制和费用，监管整个厨房服务和标准。8、为厨房创建、执行和控制相关的运作标准，以达到尽可能高的卫生标准，使操作设备破损率最小化，确保有效的资源流。岗位要求1、大专学历,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、有丰富的技术及行政经验，其中在五星级饭店工作不得少于5年以上。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、三年以上全国（区域性）中大型餐饮连锁集团或四、五星级酒店中厨行政总厨或（中厨第一负责人，直接向餐饮总监负责）的厨师长工作经验，功底扎实、出品优良。2、具备良好的职业道德和团队协作精神、厨房成本控制意识、善于管理，责任心强。

1、Assumes the duties and responsibilities of the Executive Chef in his absence 在行政总厨缺席时承担其任务和职责。2、Assists the Chef in the management of the day to day operation of the Food Production and Stewarding sections and informs the Executive Chef of major decisions taken in his/her absence 协助厨师管理食品生产和管事部的日常工作，并向行政总厨通报在其不缺席期间的重大决定。3、Controls and analyzes, on an on-going basis, the level of the following:对以下各项的水平进行持续性的控制和分析：o  Saleso  销售o  Costso  成本o  Issuing of foodo  食物发放o  Quality and presentation of food and beverage productso  食品的质量和外观o  Condition and cleanliness of facilities and equipmento  设施和设备的条件和清洁o  Guest satisfactiono  客人满意度o  Marketingo  市场工作4、Assists the Executive Chef in developing training plans, develops training material in accordance with IHC guidelines and implements training plans for the Food Production employees and other Food and Beverage employees 按照洲际酒店集团的指导方针，协助行政总厨制定培训计划并编写培训材料，并为食品生产部员工和餐饮部其它员工提供培训。5、Assists the Executive Chef in developing and maintaining up-datd operations manuals for all Food Production and Stewarding sections协助行政总厨为所有食品制作和管事部门人员制作并保持最新的运营手册。6、Assists the Executive Chef in developing popular menus offering guests value for money in accordance with IHG guidelines依照洲际酒店集团指导方针，协助行政总厨一起制作热门菜单，使客人花的钱物有所值。7、Assists the Executive Chef in planning and organizing successful Food and Beverage activities 协助行政总厨计划和组织成功的餐饮活动。8、Conducts daily briefings and other meetings as needed to obtain optimal results按需要召开简报会及其它会议，以取得最佳效果。9、Attends and participates to other meetings as required by the administrative calendar按照管理日历的要求，参加并参与其它会议。10、Assists the Executive Chef in making recipes and maintaining up-dated and accurate costing of all dishes prepared and sold in the Food and Beverage operation协助行政总厨制定菜谱，并对餐饮部制作和售出的所有菜肴的成本保持最新的准确记录。11、Assists the Executive Chef in setting Food Production and Stewarding goals and developing strategies, procedures and policies 协助行政总厨制定食品制作和管事运作目标，以及战略、工作程序和政策。12、Assists the Executive Chef in determining the minimum and maximum stocks of all food, material and equipment与行政总厨一起决定所有食品、材料和设备的最小和最大库存。13、Assists the Executive Chef in setting standards of all food and equipment purchases in accordance with IHG guidelines协助行政总厨按照洲际酒店集团指导方针制定所有食品和设备采购的标准14、Participates in the preparation of the hotel's revenue plan and marketing programs  参与酒店收益计划和市场项目的准备工作15、Monitors local competitors and compare their operation with the hotel Food and Beverage operation监视当地竞争对手的情况，并将他们的运作与酒店的餐饮运作进行比较16、Keeps aware of trends, systems, practices and equipment in food and beverage through trade literature, hotel show and site visits通过行业书籍、酒店表演和现场访问来了解餐饮业的趋势、体系、惯例和设备17、Works with Executive Chef in manpower planning and management needs和行政总厨一起进行人力规划和管理需求。18、Works with Executive Chef in the preparation and management of the Department’s budget和行政总厨一起编制和管理部门预算。19、Perform other duties as assigned by superior.履行上级分派的其他职责。20.川菜厨师优先。

1.身体健康，无不良嗜好，年龄35-50岁。2.精通纯正淮扬菜，10年以上淮扬菜厨师经验。3.勤劳踏实，服从管理，团队合作精神强。

1.身体健康，无不良嗜好，年龄35-50岁。2.精通纯正淮扬菜，10年以上淮扬菜厨师经验。3.勤劳踏实，服从管理，团队合作精神强。

协助行政总厨管理指定厨房作为独立利润中心，符合餐厅营运理念和凯悦国际的标准，确保营运在预算范围内的同时，最大限度令客人满意及帮助餐厅赢利To assist the Executive Chef in running the assigned kitchen as an independent profit centre, in line with the outlet’s operating concept and Hyatt International standards, ensuring maximum guest satisfaction while operating within budget, helping to ensure the financial success of the outlet.协助确保厨务部的各项活动与酒店的战略保持一致，同时充分落实酒店的指示。 Assists to ensure that culinary activities are aligned with the respective corporate strategy, and that the hotel actions have been implemented where appropriate.协助准备和更新各个部门的操作手册。Assists in the preparation and updates of individual Departmental Operations Manuals.组织部门的例会，保证酒店内部信息的有效沟通。 Conducts regular communications meetings and ensures that departmental briefings and meetings are effective and conducted as necessary.确保厨务部所有员工时刻提供给客人如酒店承诺的服务。Ensures that all guest contact culinary employees deliver the brand promise and provide exceptional guest service at all times.与同事保证良好的沟通和和睦的人际关系。Maintains positive guest and colleague interactions with good working relationships.利用工作轮换，丰富员工的工作内容等方法来提高工作效率和积极性。为客人提供最高品质的服务为酒店吸引更多的客人。Maximises employee productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests. 知道并保证所有厨务部的所有产品符合酒店和凯悦国际的食品标准。 Directs employees to ensure productivity meets standards given in accordance with Hyatt Design Standards and Criteria and the Hyatt International Food and Beverage Operations Manual.积累能够提高酒店知名度和营业额的市场和公共关系。Sources for Marketing and Public Relations opportunities to increase awareness and ultimately business.分析当地，国内和国际的市场趋势，了解同行的运营情况保证酒店的竞争力。 Constantly evaluates local, national and international market trends, vendors and other hotel/restaurant operations to make sure that the hotel’s own operations remain competitive and cutting edge.全面落实酒店餐饮部的各项标准。 Ensures that all company minimum brand standards have been implemented.团队协作，主动灵活待客，顾客至上，酒店的大局为重。Work closely with other employees in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.尽量使用当地的新鲜原材料。保证菜单的精而清，方便勤换菜单为客人提供更多变的选择。Buys locally available fresh products wherever possible and has limited menus which are changed frequently to ensure the guest is always offered a variety of food items.参与计划菜单的编写； 尽量使用多余的原材料防止浪费；估计客人的数量；预测市场情况；了解流行的菜肴并且勤更新菜单。 Plans or participates in planning menus and utilisation of food surpluses and leftovers, taking into account probable number of guests, market conditions, popularity of various dishes and frequency of menu.多在厨房里协调员工和客人/员工和其他部门同事的关系， 同时协助部门总监培训下属员工。Spends time in culinary areas observing employee-guest/employee-internal customer interaction, working through Heads of Department to coach employees as necessary.审查菜单和分析菜谱，决定所需原材料，劳动力，成本和菜肴的价格。 Reviews menus, analyses recipes, determines food, labour, overhead costs and assigns prices to menu items.指导员工依照菜谱烹制菜肴控制菜肴的质量和原材料的使用量。 Directs food apportionment policy to control costs.调查原材料的市场价格。Introduces and tests the market with new products which are market-orientated in terms of price and product.菜肴即卖即做保证为客人提供最新鲜的食物，这是我们每个餐厅都应该遵循的原则。Serves fresh food to the guests which is prepared a la minute, is consistent in quality, and which reflects the style of the outlet concept.监督厨房的工作，并且与其他的厨房协调，为客人提供新鲜的菜肴同时控制原材料的浪费现象。  Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production.监督食品的准备和烹饪过程，配料的使用量和菜肴的卖相保证烹制完成的菜肴符合标准。Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner.上菜前要试菜。 Tests cooked foods before plate-up and service.估计原材料的需要量。Estimates food consumption and purchases or requisitions of foodstuffs and kitchen supplies.对菜肴进行创新，对菜谱进行改良。 Devises special dishes and develops innovative recipes. 保证各个厨房菜肴的营养价值和卫生。Establishes and enforces nutrition and sanitation standards for restaurant.通过以身作则的管理方法，确保每个员工的工作都符合酒店的政策和标准。 Through hands-on management, supervises closely all Outlet Chefs in the performance of their duties in accordance with policies and procedures and applicable laws.通过适当的培训，增强我们员工的技能，提高厨房的工作效率。 Develops the skills and effectiveness of all Kitchen employees through the appropriate training, coaching, and/or mentoring.合理的给员工安排工作，并且赋予适当的权利。更好的锻炼员工以保证厨务部的顺利安全运作。 Delegates appropriately, duties and responsibilities to equipped and resourced employees, nurturing and developing them whilst ensuring standards of operation and safety are maintained.

工作内容：1、承接内部会所菜系的研发，菜谱制定；2、内部会所接待重要领导菜品选择，制做；3、精通江浙菜系，熟悉温州菜；4、完成会所负责人交代的其他行政性工作。任职要求：1、沟通协调能力强，善于处理复杂局面，有丰富的团队管理经验；2、有知名企业厨师工作经验优先；3、有高端会所工作经验更佳；4、至少5年以上厨师工作经验，年龄30-50岁；5、熟悉开菜单、采购单和掌握摆盘等；6、身体健康、精力充沛，持有健康证，品行端正，无不良嗜好。

岗位职责1、监督中厨房、宴会厨房及职工厨房员工的工作，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、高中学历,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、有丰富的技术及行政经验，其中在4星级饭店工作不得少于3年以上。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.身体健康，无不良嗜好，年龄35-50岁。2.精通纯正淮扬菜，10年以上淮扬菜厨师经验。3.勤劳踏实，服从管理，团队合作精神强。

1. 大专以上学历, 有游艇会、会所、国际五星级酒店的餐厅或级别很高的个体餐厅的相关经验5年以上，30-39岁；2. 擅长粤菜、潮州菜、融合菜、创新菜等。3.熟练掌握与运用厨房运作管理及成本控制方法、厨房各项设备的性能、使用及保养方法；4. 具备成本核算，食物原料及食品营养知识，并且很好的执行；5.很强的组织能力和厨房管理能力、有强烈的创新精神，并且很好的执行；6. 要求有成功、被认可的成绩，且具备良好的合作能力7. 需要接受现场试菜；

岗位职责1、监督中厨房、宴会厨房及职工厨房员工的工作，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。

1、负责筹备酒店的菜单制定及更新，定期研发新菜品，推出新菜单；2、有效合理控制各类成本，尤其是对毛利率的管理；3、制定厨房生产的运转程序、生产流程和各项规章制度，并组织实施，输出结果；4、及时处理客户对菜品质量的投诉，并提出改善措施，提高口碑；岗位要求1、10年以上餐饮行业管理经验，3年以上同等职位工作经验；2、熟悉各类菜系的烹调及研发创新，具有连锁店或星级酒店菜品制作及研发经验；3、具有较强学习及创新能力，团队管理能力突出，对团队建设有较强的经验。