工作岗位：中厨房-砧板领班 行政 Administration §  时刻为客人提供亲切专业的服务。 Provides a courteous and professional service at all times. §  对酒店其他部门的同事也就是我们酒店的内部客人也要保证始终如一的高品质服务。 Ensures that associates also provide excellent service to internal customers in other departments as appropriate. §  礼貌高效地处理外部和内部客人的问题，积极跟进，确保问题获得满意的解决。 Handles all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily. §  与同事保持良好的沟通和工作关系。 Maintains positive guest and colleague interactions with good working relationships.   营运 Operational §  有效的协调组织厨房内部的工作，最大的提高工作效率。 Organises and sets up the assigned section of the Food and Beverage Kitchen as efficiently as possible to increase speed and maximise productivity. 营运 Operational (continued) §  确保所有的菜肴符合菜谱的标准并保持一致性。 Ensures that all dishes from that section are prepared consistently and according to standard recipes. §  协助厨师长和副厨师长充分落实酒店的标准。 Assists the Sous Chef and Chef de Cuisine in ensuring that all culinary standards in that section comply with company and Hotel Policies and Procedures and Minimum Standards. §  监督食品准备和烹制的过程防止浪费。 Monitors food and operating costs and controls these by reducing waste. §  给员工做适当的培训，提高工作效率。 Trains the culinary associates in that section of kitchen in the skills necessary for them to perform their function. §  必要时或根据厨师长、副厨师长的要求，需到厨房任何区域提供协助。 Works in any sections of kitchen when necessary or as requested by the Sous Chef or Chef de Cuisine. §  保证厨房的卫生符合卫生部门和酒店的标准。 Ensures the sanitation standards for kitchen are being met. §  了解厨房各区域，灵活安排员工工作。 Be familiar with all sections of the kitchen to facilitate the flexible use of associates. §  维护厨房内的各种仪器，将破损降到最低。 Ensures that operating and kitchen equipment is maintained to a good standard with minimum breakage. §  熟悉紧急事件处理程序。 Familiar with all Fire and Emergency Procedure.   人事 Personnel §  保证厨房内所有员工的出勤，制服，仪表和个人卫生也需要符合标准。 Assists to oversee the punctuality and appearance of all Kitchen associates, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department’s grooming standards. §  给员工安排适当的培训，提高厨房的工作效率。 Assists in the training of the associates ensuring that they have the necessary skills to perform their duties with the maximum efficiency. §  监督厨房的工作，确保工作符合营运手册的标准。 Supervises the associates within the department, ensuring that the correct standards and methods of service are maintained as stated in the Departmental Operations Manual. §  给员工安排适当的培训和辅导，完善员工的技能。 Develops the skills and effectiveness of all Kitchen associates through the appropriate training, coaching, and/or mentoring. §  支持落实人本品牌，示范并加强凯悦价值观和文化特性。 Supports the implementation of The People Brand, demonstrating and reinforcing Hyatt’s Values and Culture Characteristics. §  保证所有的员工熟悉我们的员工守则和规定。 Ensures that associates have a complete understanding of and adhere to associate rules and regulations. §  保证所有的员工遵守酒店有关于火灾，危险物品的使用和安全方面的规定。 Ensures that associates follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security.   其他 Other Duties §  熟悉并严格遵守员工手册中的规章制度，及酒店关于防火、卫生、健康和安全的制度。 Understands and strictly adheres to Rules and Regulations established in the Associate Handbook and the Hotel’s policies concerning fire, hygiene and health and safety. §  始终对管理和个人行为负责， 并且积极展现酒店管理层和凯悦的形象。 Exercises responsible management and behaviour at all times, positively representing the hotel management team and Hyatt. §  保证高标准的个人仪表。 Ensures high standards of personal presentation and grooming. §  根据安排出席酒店和部门的培训和会议。 Attends training sessions and meetings as and when required. §  响应安排，根据酒店、行业和公司的指令做调整，执行其他餐厅 和部门的合理的任务及职责。 Respond to requests to undertake any reasonable tasks and secondary duties also in other outlets and departments as normal assigned, and adjust to changes as dictated by hotel, industry and company.

1.     Directs and controls all subordinate kitchen staff to ensure that all day to day operational matters are handled on time and guest expectations are met. 指导和控制所有下属员工,确保所有厨房的日常运营事务的处理方式在时间和客人的期望得到满足。 2.     Co-ordinates with Assistant F&B Manager and Outlet Managers in ensuring that specific restaurant operations function efficiently and on time  负责协调与助理经理和渠道经理餐饮部在确保特定餐厅操作函数有效地和时间 3.     Prepares duty rosters as directed, and schedules vacation and public holidays accordingly Monitors the consistency of prep准备直接责任花名册,并安排相应的假期和公众假期 4.     aration and presentation in relevant food production area to ensure that they conform to the requisite standards监控编制和呈报的一致性在相关食品生产区域,以确保他们符合必要的标准. 5.     Liases with purchasing and suppliers to ensure that all food items ordered are delivered, and are of the appropriate quality at the most competitive price与采购和供应商Liases确保所有食品要求交付,并适当的质量在最具竞争力的价格 6.     Ensures that food is stored, prepared and secured hygienically and safely确保食物储存、准备和安全卫生和安全 7.     Ensures that food is prepared and cooked according to specific recipes and wastage is minimised确保食物是根据特定的制备和烹调食谱和损耗降到最低 8.     Helps to ensure that an accurate and up-to-date recipe bank is maintained有助于确保一个精确的和最新的配方银行维护 9.     Assists in menu planning as directed, and utilises sales analysis and menu engineering techniques accordingly协助菜单规划指导,利用销售分析和菜单相应工程技术 10.   Assists in maintaining standards of hygiene and cleanliness in all kitchen and related areas协助维护和清洁的卫生标准在所有厨房及相关领域 11.   Assists in the controlling and monitoring of individual kitchen expenses. 协助控制和监测个人厨房费用 12.   Prepares and submits forms, documents and requisitions as directed by supervisors准备并提交表单、文档和需求作为受上级指示 13.   Checks mise-en-place, production procedures, repair and maintenance, employee grooming and manning levels ensuring they are in order and takes appropriate action where necessary检查室内、生产程序、维修和维护,员工仪容仪表和工作水平确保他们是有序的,必要时要采取适当行动 14.   Assists in the selection, training and evaluation of subordinate employees协助选择、培训和评估下属员工 15.   Coaches, counsels, disciplines and develops subordinate employees.   训练、顾问、学科和发展下属员工

需要做切配，打荷等工作，日常菜品和冰箱管理食材下订单，成本核算。

岗位职责与要求: 1、按照菜品的投料标准和烹制方法，制作餐厅菜品。 2、清理自己的工作台面，保持工作区域的清洁卫生，减少浪费。 3、按照操作规程使用各种设备，清洁各种用具，并按规定摆放好。 任职要求： 1、无传染性疾病，无不良嗜好。 2、对餐饮行业热爱，有良好的服务意识。

厨房切配菜品原材料，根据预订开单备货，要求刀工不错熟练切配，有一定的工作经验，工作认真负责态度良好，不浪费原材料。

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、负责所有黔菜的准备、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、中专以上学历,同岗位工作经验2年以上。 2、接受过专业技术训练，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X星级饭店工作不得少于X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。

岗位要求： 1、具有良好的沟通、协调能力，较强的团队精神以及团队管理能力 2、经验不限，有餐饮或厨房工作经验优先考虑 岗位职责： 1、配合完成砧板岗位的基础出品工作 2、负责中厨出品的日常切配工作 3、负责厨房各种原材料的保管和使用 4、按照各种菜式的分量标准及搭配要求处理日常工作 5、配合验收各种蔬菜及食品原料的质量

【岗位职责】 1、负责酒店餐饮部厨房切配工序的日常管理工作，确保食材的高品质切割与搭配； 2、监督并指导厨师进行食材的预处理工作，包括清洗、削皮、切块等流程，保证食品安全卫生和效率； 3、根据菜品制作需求，精准计算所需原料数量并进行合理分配，减少浪费并控制成本； 4、持续优化工作流程和操作标准，提升团队整体工作效率及出品质量一致性； 5、协助主厨完成新菜品的研发工作，提供创意性的刀功展示方案并参与试制过程。 6、定期组织培训活动提高团队成员的专业技能水平和服务意识。 7、负责维护与保养相关厨具设备设施, 确保其正常运转以支持日常生产需要. 8、完成上级领导交办的其他任务事项。 【岗位要求】 1、具备至少2年以上星级酒店或大型连锁餐厅同岗位工作经验者优先考虑（具体年数可根据实际情况填写）； 2、熟练掌握各类中西式菜肴所需的精细刀法技巧以及原材料特性知识 ； 3、拥有良好的组织协调能力 , 能够带领团队高效执行各项工作计划 ; 4、注重个人卫生习惯保持整洁干净仪表着装符合食品卫生安全规范要求; 5、对成本控制有深刻认识并能有效实施节约措施降低损耗率 。 6、热爱本职工作, 有责任心强吃苦耐劳精神好学上进心态积极阳光正面影响他人 . 7、能够适应高强度的工作环境压力和挑战性工作任务安排。

1、有酒店中厨房或酒楼中厨房工作经验一年以上，熟悉砧板工作标准； 2、熟悉潮菜或粤菜，熟悉菜式搭配、刀工工作技能过关。 3、本次招聘头砧、二砧及初级砧板工

1.负责所有菜肴的刀工处理，使食品原材料符合烹饪要求；2.负责客餐的料头和干货等原料的调配；3.注意原料的综合利用，保证出净率，避免浪费；4.根据菜单要求，严格按照标准食谱及时.准确地配菜；5.严格按照厨师长要求做好当日各餐各类食品的准备工作，力争做到门类清楚.摆放整齐.有序，并努力做好厨师的助手。