Responsibilities：1. Assists executive chef to run the kitchen2. Assists executive chef to direct and manage all kitchen staff3. Works with executive chef to design recipes and create dishes4. Assists to monitor and control food costs and inventory Requirements：1. Bachelor’s degree in Culinary or hospitality management, including 2 years culinary course2. 5 years experienced in fine dining or Michelin starred restaurant as this position, 3 years of overseas is preferred3. Knowledge and experience in all roles of the kitchen4. Time management skills5. Excellent communication skills6. Team leadership skills7. A good team player and able to perform well under pressure

Main Responsibilities:*Assist Executive Chef in supervision of kitchen team, managing all kitchen issues, providing an excellent experience for clients.*Achieve smooth operation of the department and administration.*Attend meetings and briefings, keep good communication with Executive Chef to keep the kitchen team informed of necessary information, policies and procedures, special further improvement plans and guest comments, etc.*Help ensure that all departmental reports, schedules, standard recipes, menus, food presentation photographs and correspondence are completed in liaison with the Executive Chef accurately and punctually.*Interact with management of The Living Room by Octave(TLR) and other departments within areas of responsibilities and to develop solid working relationships with them.*Monitor food standards.*Ensure that all health, safety and emergency procedures and fire prevention employees strictly enforce regulations.Qualification:1.Fluent English2.3 years experience as Chef De Cuisine or similar position in 5 star hotels or fine dining restaurants. Overseas work experience preferred. 3. Strong communication skills. 

一、岗位职责：1.负责日常运营中，对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.负责定期亲自收人对食品质量的意见，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.负责每日巡视厨房工作情况，了解预订情况、备料情况，合理调派人力和安排工作；6.负责每日检查各个厨房开档和收档的清洁卫生情况、物品归位情况，把好食品卫生安全质量关。7.负责每日检查厨房原料使用和库存情况，防止物资积压超过保质期，防止变质和短缺。制订原料采购划，控制每日原料的进货量；8.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；9.完成餐饮副总经理布置的其他工作。二、任职要求：1、年龄：35-45岁，烹饪相关专业。2、文化程度：本科以上学历。3、工作经历：8年以上五星级酒店或高档西餐厅工作经验。4、具有较高的菜品创新和借鉴能力，并具有较高的品鉴水平；5、熟悉菜品相关食材的产地、规格、品质标准和鉴别能力；6、熟知菜品研发成本管控；7、对盛装菜品餐具或器皿有一定见解；8、熟悉《食品安全法》知识，遵守SSOP、GMP；9、具有良好的沟通能力和团队合作精神，工作计划性强；10、培训能力强，责任心强。三、公司福利：1、公司为员工缴纳五险，法定假日及带薪休假；2、每年员工免费健康体检；3、每月生日party；4、公司设立文化书吧；5、完善的入职培训-更快融入我们的大家庭；6、提供免费食宿：三餐：一荤一素一汤；提供统一干净整洁的宿舍（三室一厅）热水器、空调、洗手间、洗衣机等设施和安全的后勤保障；7、免费班车接送。

RESPONSIBLE FOR:负责The Chef de Cuisine is responsible for creating and implementing the menu餐厅厨师长将负责创建及实施菜单He is also responsible for training his staff to prepare the dishes properly and consistently. The ability to motivate and inspire line cooks to perform at a high level负责培训员工，让他们正确的、持续性的准备菜肴。有能力激励及启发厨师保持高标准的烹饪水准He/she will be responsible maintaining the consistency and high standards of the menus始终确保菜单的高品质The Chef de Cuisine is responsible to the kitchen in all areas. He is to ensure a good working environment and employee relations throughout the kitchen and should further be responsible for the training and professional development of all kitchen staff.餐厅厨师长的职责就是管理整个餐厅,他要确保有一个良好的厨房工作环境以及人际关系,当然他也要负责员工的培训.JOB REQUIREMENT: 岗位需求Passionate about Italian cuisine, one with a broad understanding of traditional ingredients and recipes对意式料理充满热情，对传统食材和食谱有广泛的了解Ability to create and implement menu有能力创造并实施菜单Hold similar position in Italian Concept Restaurant在意式餐厅担任相同岗位Minimum 3 years experience as Chef De Cuisine有至少3年担任厨师长的岗位经验Minimum 10 years’ experience in Culinary area至少有10年烹饪领域经验Posses professional disposition with excellent communication and interpersonal skills具有良好沟通能力和人际交往能力DUTIES AND RESPONSIBILITIES:责任与使命He/she is to maintain a professional attitude and will ensure that agreed quality, hygiene and consistency standards are kept or surpassed, at all times by himself and his subordinates.以职业精神确保菜肴的品质,卫生以及始终如一的高品质.He/she will be expected to meet or exceed budgeted food cost and while maintaining the highest standards.在注意成本控制的同时确保食物的高品质.He/she will be expected to meet budgetary requirements in operating equipment and general cost.注意运营成本控制以及总体成本控制He/she will be expected to oversee all ordering and quality of goods arriving into the building检查所有运到货物的预定情况及质量He/she is to maintain food consistency as laid out by the company.保证食品质量达到公司所制定的标准Be fully responsible for the labour budget of the kitchen department.负责厨房的劳动成本预算Control manpower distribution throughout the kitchen, by overseeing the scheduling of all sections and makes adjustments anticipating unscheduled business合理安排厨房人力资源,检查所有工作时刻表,做出调整以备一些未预定客人的用餐要求Comply with company grooming standards要求员工严格遵照公司仪容仪表规定PLANNING AND ORGANIZATION计划与组织Perform any other reasonable duties as required by Sr. Management from time to time坚决执行高级管理层额外的合理任务To assist in the creation of a strategy to constantly improve and generate greater efficiency in cost operational context将成本控制工作做得更好To assist in the creation of new dishes and menu engineering协助制作好菜肴创新工作和更新菜单工作TEAMWORK, SUPPORT, MOTIVATE STAFF, EMPOWER STAFF, CAREER PLANNING团队,支持,激励员工,授权予员工,事业计划The Chef de Cuisine influences the skills, knowledge, attitude, communication and team spirit of every kitchen employee将他平生所学的技巧,知识,工作态度,交流技巧和团队精神教授给他的员工Technical knowledge and job skills training including effective use of provided materials.给予员工专业技术知识和技能培训,包括现有材料的合理利用Creates enthusiasm for training and development amongst all Sous Chefs and Chef de Parties, demi chef de parties, cooks and trainees调动员工的积极性Motivates and leads by example激励员工并以身作则Communication of local and international food trends and market needs to all staff将最新的美食信息和市场动态告诉我们的员工Communication of local requirements, food sanitation laws, safety regulations and other to all staff让员工了解当地的要求,食品卫生法安全规章制度及其他COMMUNICATION沟通Conduct constant inspections of kitchens with follow up to appropriate parties坚持彻底严格的厨房工作检查Hold daily briefing with key kitchen team members每天与厨房领导成员开短会Attend or host weekly kitchen meeting with sous chef with minute follow up plan组织并参与每周厨房例会,宣布最新工作计划Attend key briefings and training sessions.参加重要的短会及培训TRAINING培训To assist and train staff both as part of the departmental induction process and as an ongoing program to achieve and exceed minimum service standards无论何时都视每一位员工为我们团队的一员,给予他们培训及帮助,从而使他们给予客人极具创意与前瞻性的至尊服务SET PROCESS, MEASURES AND DRIVE IMPROVEMENTS IN QUALITY制定程序,标准改进工作质量Complete detailed checks of the entire Food and Beverage operation during all service periods taking necessary actions to correct any deviation from quality standards监管整个食品的生产流程,采取相应措施确保质量Relate guest comments, positive or negative and take proper actions根据客人的评价(正面的或负面的)，采取相应措施Adhere to any reasonable request or change to working time or area, within the parameters set out by company standards在公司规章制度允许的范围内,尽可能批准员工关于调整工作时间及工作任务的要求

一、岗位职责：1.负责日常运营中，对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.负责定期亲自收人对食品质量的意见，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.负责每日巡视厨房工作情况，了解预订情况、备料情况，合理调派人力和安排工作；6.负责每日检查各个厨房开档和收档的清洁卫生情况、物品归位情况，把好食品卫生安全质量关。7.负责每日检查厨房原料使用和库存情况，防止物资积压超过保质期，防止变质和短缺。制订原料采购划，控制每日原料的进货量；8.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；9.完成餐饮总经理布置的其他工作。二、任职要求：1、年龄：35-45岁，烹饪相关专业。2、文化程度：本科以上学历。3、工作经历：有五星级酒店或知名餐饮企业同等职位8年以上工作经验。4、具有较高的菜品创新和借鉴能力，并具有较高的品鉴水平；5、熟悉菜品相关食材的产地、规格、品质标准和鉴别能力；6、熟知菜品研发成本管控；7、对盛装菜品餐具或器皿有一定见解；8、熟悉《食品安全法》知识，遵守SSOP、GMP；9、具有良好的沟通能力和团队合作精神，工作计划性强；10、培训能力强，责任心强。三、公司福利：1.公司为员工缴纳五险，法定假日及带薪休假；2.每年员工免费健康体检；3.每月生日party；4.公司设立文化书吧；5.完善的入职培训-更快融入我们的大家庭；6.提供免费食宿：三餐：一荤一素一汤；提供统一干净整洁的宿舍（三室一厅）热水器、空调、洗手间、洗衣机等设施和安全后勤保障；7.免费班车接送。

Job Summary职位简述He/she will lead, manage and organize all requirements for his/her respective kitchen to the highest standards and in accordance to the standard operating procedures as implemented by the Executive Chef. He/she will ensure proper hygiene and sanitation in the work place under his jurisdiction, adequate stocks of working materials, inter–department coordination and training. He/she will carry the full responsibility of the operating equipment including its inventory levels. He/she must ensure to maintain the resort food cost at all times. He/she will ensure and enforce the set service standard procedures by directing, supervising and motivating staff to perform to the highest level of service. He/she will communicate with the guests and share feedbacks with the chef in charge and the management. The feedbacks then will ensure high levels of food and service quality and guest satisfactions are maintained at all times. He/she will abide with the instructions and laws issued by the Chinese authorities, HACCP requirement and company’s set standards whichever is higher in connection to food handling, hygiene and food storage.根据行政总厨批准的标准操作流程来领导、管理并组织本厨房的工作达到最高标准。管理本厨房员工严格遵守厨房食品安全卫生程 序，务必做到能同部门内部高效沟通并参与培训。对本厨房的设施设备负有全部责任，包括对其的盘点。确 保时刻控制食品成本，通过指导、监督和激励本厨房员工来将服务质量提升至最高水平。与客人交流并向当班厨房负责人及管理层反 馈客人意见，该反馈意见会不断提高食品及服务质量和顾客满意度。关于食品操作、卫生及储存等问题必须遵守中国法律法规、食品 卫生安全要求及酒店相关规定Key Duties and Responsibilities主要义务和职责To ensure that the quality levels of kitchen production and presentation is maintained at its highest level at all times确保厨房食品质量及出品时刻保持最高水准To attend the daily kitchen briefings organized by Vice President Culinary参与每天由餐饮出品副总裁组织的部门例会To ensure that all mise en place is correctly prepared prior to commencing service确保在开始营业前，所有的食品材料都已正确准备好 To demonstrate excellent product knowledge of all food and special functions held at the resort准确掌握所有食物的产品知识，以及酒店内举行的特殊活动To review monthly forecast and schedule resources accordingly根据月度预测来相应备料To ensure menus are updated and seasonal changes are made in conjunction with the menu cycles确保菜单及时更新并有季节性变化 To ensure all recipe manuals are updated as menus are changed and prices are engineered to ensure no deviation in Resort Food Cost确保当菜单更新时所有的食谱在系统中也相应更新，从而确保酒店食品成本系统准确计算成本To participate in the service of any special functions or events organized by the resort.积极为酒店内的特殊活动及宴会等提供服务To coordinates functions and activities with the F&B department同餐饮服务部协调沟通酒店的各项活动及宴会等To establishes and maintains smooth work relationships in the kitchen.在厨房团队内建立并保持良好的个人及工作关系To ensure the outlet food cost is maintained at all times确保时刻控制本厨房食品成本To conduct regular checks on all food product for any expired item.定期检查本厨房内有无任何过期食品To ensure every food product are label according as required by the hygiene and sanitation policy确保日期等食品标签根据食品安全卫生等相关规定准确标识在食品上To ensure that equipment is cleaned, when necessary or according to their schedules.确保厨房设备在需要时或根据时间表进行清洁To supervise the undertaking of physical asset inventories on scheduled month.监督月度固定资产的盘点To conduct performance appraisals for kitchen employee指导厨房员工完成绩效考评To assist in the process of recruiting new employee for the respective kitchen协助各厨房招聘新员工To organize and coordinate special functions and events组织并协调特殊活动及宴会等To continuously train and motivate all subordinates to ensure resorts standards are maintained.不断培训并激励所有下属，确保他们遵守酒店相关程序和制度To assists supervisors in generating work schedules for kitchen personnel, according to forecasted demand requirements.根据预测，协助本厨房负责人完成员工的排班表To delegate responsibilities to staff and ensure tasks are completed on a timely manner.对本厨房员工负责，确保下属能按时完成所有任务To handle any guest’s complaint in a professional manner, as per resort’s Policy & Procedure (service recovery).根据酒店相关政策与程序，妥善专业地处理所有的客人投诉To ensure that disciplinary actions are taken, when necessary, according to resort’s policies.根据酒店相关政策，确保在必要时采取纪律手段To perform any additional or special duties, as directed by a superior根据管理人员的安排，完成其它额外或特殊任务To maintain the highest levels of personal hygiene and grooming at all times, as per standard根据酒店相关标准，时刻保持个人卫生及形象To practice proper telephone etiquette with colleagues and resort’s guests.与同事及客人均遵循良好的电话礼仪To attend all training carried out by the Training Department.根据本厨房负责人的安排参加培训部的所有培训To ensure that all channels of communication are respected and information is disseminated to the correct receivers.确保所有沟通渠道都保持顺畅，并将信息传达给恰当人选To ensure excellent communication and working relationships with colleagues are maintained and contribute to the team spirit.确保同事间维持良好的沟通及工作关系，倡导团队精神To ensure that a safe, hygienically fit working environment is maintained at all times and reports any concerns or faults immediately to the immediate supervisor.确保工作环境的安全及卫生，一旦发现任何隐患或错误，立即报告给你的直接上级To remain updated on all resort happenings, including guests in-house, arrivals and departures, as well as daily events掌握酒店最新动态，包括入住率、重要客人的抵店及离店、以及日程活动To exhibit an outstanding knowledge of the Atlantis Resort.熟练掌握关于亚特兰蒂斯酒店的产品知识To understand and apply the resort’s Policies & Procedures, including those for the emergency situations.了解并遵守酒店的政策与程序，包括紧急情况下的政策与程序 To attend month F&B meeting when required当需要时，参加餐饮部每月例会To conduct a monthly communication meeting.组织每个月的沟通协调会议To conduct a daily briefing prior to service.每天上班前组织每日例会To ensure maintenance work is completed, in a timely and professional manner 确保维修工作能够按时专业的完成 To ensure all fixed assets and equipment’s are well maintained.确保所有固定资产及设备都保持良好的状态To ensure all staff attend training as per scheduled by the department确保本厨房员工根据厨房负责人的安排参加全部培训To ensure that Annual Leave and Public Holidays are kept to the lowest at all times确保年假和公休等时刻保持最低天数When driving resort’s buggies, ensures that rules and regulations are followed at all times当驾驶酒店高尔夫球车时，时刻遵循相关规定及要求To demonstrate knowledge and interest in goals, and objectives of the Atlantis brand.熟练掌握亚特兰蒂斯品牌的目标、愿景及使命To ensure all activities are carried out honestly, ethically and within the parameters of the Chinese Law.确保在酒店内的所有活动都做到诚实、有道德并且符合中国法律To work closely with the HACCP manage同食品安全卫生经理密切合作To make HACCP standards a priority for the department将食品安全卫生相关规定和标准作为厨房工作的重点To follow the standard recipes given to perfection.时刻严格遵守酒店的标准食谱To inform Culinary VP directly if there is any issue with recipes, cooking methods, ingredients or costing.如果有关于食谱、烹饪方法、原材料或成本方面的问题，应立即通知厨房副总厨等厨房负责人 Skills, Experience & Educational Requirements技能、经验和教育要求Completed kitchen apprentice or chef’s training for at least 9 years完成至少 9 年的厨房工作经验Diploma in Catering餐饮厨房相关资格证书  

岗位职责1、监督西厨房、饼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、负责所有西餐的准备、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、大专及以上学历（优秀者可适当放宽）同岗位工作经验3年以上2、有丰富的技术及行政经验，其中星级饭店工作不得少于5年以上。3、懂得成本核算，食物原料及食品营养知识。4、身体健康，精力充沛。酒店集团公司，全国均有门店，目前招聘西厨房厨师长一名，办公地址：常州、杭州、无锡，欢迎咨询、推荐~

岗位描述1. To Supervise efficient, productive and profitable kitchen operations.监督效率,提高效率和盈利能力的厨房操作。2. To controls that the team follows standard recipes and methods of preparation.控制团队遵循标准的食谱和烹饪方法。3. Responsible for the quality of all food prepared in the kitchen.负责监督所有厨房食品质量的准备4. To be very careful to prevent the use of spoiled or contaminated products in any phase of food preparation.确保所有的食品没有腐烂、变质；避免员工在生病期间接触食品。5. To assist with the development and test of the new dishes and production.协助开发和测试新的菜肴。6. To be responsible for hygiene standards with the stewarding and kitchen team for store rooms, refrigerators and work areas.同管事部协调员按照卫生标准共同管理好厨房、库房、冰箱的卫生。7. To ensure personal cleanliness, grooming and proper discipline of the kitchen team is maintained at all the time监督所有员工的个人卫生和仪表仪容达到标准。8. To control standards of food production and presentation throughout the restaurant控制食品出产和出品的标准。9. To controls that the kitchen team follows standard recipes and methods of preparation来控制厨房团队遵循标准配方和方法的准备10. To be total knowledgable and understanding of food preparation Standard and Procedures了解并熟知所有食品准备的标准和程序 11. To ensure that all the Equipment and fixtures are well maintained and reports any faults and damage and follow up in fixing accordingly.保证所有的设备正常工作如有问题马上报告。12. To handle perishable and dry goods according to the established stock before reordering根据建立库存情况订购易腐烂品和干货13. To constantly examine food supplies to ensure that they conform to the quality standards stipulated by the company持续检查食品供应的质量确保食品质量达到公司标准14. To adhere to the safety legislation, policies and procedures强调保养职责,遵守工作区健康和安全法规,政策和程序.任职资格：1. 必须具备良好的西餐烹饪知识和基础的亚洲烹饪知识。Must have a good knowledge and understanding of Western and basic Asian cuisines2. 必须具备非常好的传授厨房专业技能的能力。Must be “hands on” and able to practice and demonstrate excellent technical kitchen skills.3. 必须具有发展新菜和为产品制定高效率、高标准的能力Must have the ability and motivation to create new dishes and establish effective standards for all food production and presentation4. 必须是一个合格的培训者 具有良好的英语基础和良好的传达能力Must be a good trainer Good command of English and a good communicator公司福利 BENIFITS：1. 公司缴纳养老保险、医疗保险、失业保险、工伤保险、生育保险及公积金，并根据正常工资基数缴纳（不是按最低基数）Company will pay social insurances and accumulated funds according to the national and municipal regulations.2. 公司提供工作餐/餐贴Company will provide free lunch3. 做五休二，加班时间按照劳动法规定支付加班工资，国定假日上班支付三薪Working time of company is 40 hours per week over 5 working days with 2 days off a week. Company will provide Overtime pay, holiday overtime treble pay.4. 公司提供夜班津贴，高温费，献血补助Company will provide Night-shift allowance, High Temperature Allowance, Blood Donation Allowance.5. 定期组织员工活动/聚餐等Company will organize activities/dine together routinely.6. 公司发放节日福利Company will provide festival benefits.7. 员工均享有带薪年假，外地员工每年另享有返乡假Annual leave pay, Return false.8. 公司配备国际化专业培训团队，定期组织培训Company will provide professional training in free.9. 公司配备完善的绩效考评体系，公平公正的奖金发放制度，合理的调薪/晋升机制Company will provide broad space for development.10. 推荐员工伯乐奖Company will provide Recommended award.

岗位职责：1、负责跟进餐饮服务标准, 并协助确保厨房员工的工作。负责管理厨房的日常操作,协调食品生产计划, 确保食品质量、口感和展现高水平的食品。2、负责参与实际的食品准备及生产工作,保持食品始终如一的高品质, 口感和表现,并保证高峰时段食品的供应。3、负责培训厨房员工正确的食物准备和处理方法, 以及如何处理剩余的食物物料。负责确保所有厨房员工始终坚持统一的仪容和外观标准。4、负责解决厨房所有方面的问题, 预测餐饮趋势和节约成本的想法/行为。负责建立并要求餐饮员工严格遵守卫生部门和酒店卫生和食品处理指南。5、负责制定菜单, 创建并确保餐饮员工遵守食谱和产品规格。负责培训新进员工。6、负责保持厨房内的有效沟通, 及时响应员工的建议和顾虑, 解决问题。7、负责与餐饮管理部门、餐饮部员工及其他部门保持有效的工作关系。负责根据预定宴会活动和预计业务水平完成每日食品订单。8、负责对整个厨房/洗碗区和冷却器进行定期检查, 及时纠正检查过程中发现的缺陷。任职要求：1、具有前瞻性的战略规划及专业眼光，敏锐的判断力。2、具有10年以上五星级酒店、度假区或景区人力资源管理经验。3、具有人力资源、公函写作、档案管理等，熟练使用相关办公软件。4、良好的人力资源管理理论，熟悉相关法律法规。5、为人正直，办事客观公正，有亲和力、责任心，具备良好的人际交往能力，以及解决复杂问题的能力，抗压力和适应力强。

具体要求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，达到高级厨师技术水平。3.  丰富的技术及行政经验，至少熟悉四国以上西式烹调，5星级饭店同岗位工作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。

岗位职责1.直接向行政总厨负责,并能不断向餐饮部指出新的餐饮主向的工作计划。2.保证所有的厨房正常工作。3.检查厨师的仪容仪表及个人卫生。4.确保所有采购食品的质量。5.建立各种控制体系（卫生、成本等）正常运作.6.极积开创新菜，制订餐厅的菜单、自助单及特殊菜单。岗位要求1.大专以上学历,同岗位工作经验8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，至少熟悉六国以上西式烹调，其中在5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。

1.28-45岁，从事西餐8年以上相关工作，并且热爱该行业。2.健全厨房管理制度，管理厨房的运作。3.负责员工的培训和员工的培养。4.筹划和设计菜单，制定适合本地区的饮食习惯、风格独特的菜品5.督促厨房员工的工作，在控制好产品质量前提做好成本控制。6.负责人员的调配，检查出勤，个人卫生，仪容仪表，合理安排员工的工作、加班、休息。7.负责厨房食物材料的申购、备货、出库、入库、验收、报表，检查材料的原料，核实份量与质量是否达标。8.定期对员工的表现进行考核向上级汇报。岗位要求：1.28-45岁2.丰富的西餐烹饪技术，热爱该行业，创新能力强，最好接触过多种国家的料理。3.诚实守信，有责任心，具备一定的沟通和组织能，做好内部的上传下达工作。

岗位职责：1. 制订宴会、零点菜单,使之能符合客人要求。2. 保证食品生产的效率、质量,并符合卫生标准。监督制作菜单规定的各种菜式。3. 开发新菜品,及时了解不同季节的市场供应情况,确定菜肴价格,制订菜谱标准。4. 进行食品生产质量控制,保证份量及出品速度符合标准,协调各班组厨房的生产。5. 负责厨房食品及物品原料的质量成本控制及费用, 保证厨房利润比例, 杜绝厨房中成本泄 漏。6. 负责厨房行政与管理事务。7. 负责厨房安全及卫生标准。8. 与餐厅经理配合,处理客人投诉,不断改进及提高。任职条件：1. 相貌端正,身体健康；2.有高星酒店工作经验者优先。

[岗位职责]1、负责所在厨房的组织工作。2、督导并带领厨师按工作程序、标准做好每份菜单原材料的加工切配。3、督导厨师正确使用和保藏食品原材料。4、厨师长提供每日食品原材料申购单。5、对领进的食品原材料进行验收。6、负责各加工程序的质量管理和成本控制。7、检查督导厨师搞好食品卫生、环境卫生和安全工作。8、对各级厨师实施培训并进行绩效评估。[任职资格]1、自然条件：身体健康、精力充沛，男性，身高1.60米以上。2、文化程度：中专以上或同等学历；通过厨师专业和经理人员岗位基本知识和技能培训。3、工作经验：五年以上酒店厨房领班管理经验；同档星级以上酒店两年副厨师长经历。4、语言能力：普通话流利，初级英语。

感谢您浏览：《江西省美吉酒店管理有限公司》招聘信息，期待您加入我们这个大家庭与公司一起成长，实现梦想共创未来！岗位职责主要是以中西早餐为主。协助厨师长做好厨房生产组织工作，制定厨房人员的工作安排，每日上班后检查厨房人员到岗情况，卫生情况及原料准备情况1) 计划和准备执行高质量的食品和摆设在指定的餐厅；2) 根据标准食谱卡、为客人及员工准备和制作食品；3) 根据标准食谱卡、为客人及员工准备和制作食品；4) 正确操作所有的设备、器具和机器；5) 所有员工都应知道关于住宿率,宴会,预测计划和收益；6) 巡视食品卫生和环境卫生，监督厨房人员的个人卫生，严格监督冷荤原料质量检查，食品留样抽样化验，保证客人食品绝对安全。岗位要求：1) 能够合理消耗所有产品和配料，具备有与本职位相配的中西餐烹饪知识，高效率、高质量完成本职工作；2) 至少有1年的工作经验是在是四星级五星级酒店或很高级别的个体餐厅；3）具有发展新菜和为产品制定高效率、高标准的能力 。薪资待遇：1、薪资8000元/月-10000元左右/月，具体根据经验能力面谈；2、工作时间：8小时工作制；3、精彩福利：包午餐/晚餐，包住，法定假日休息，缴纳五险，团建旅游，生日福利，三节福利，年底双薪，带薪年假。工作地址：红谷滩赣江南大道新地阿尔法35号楼美吉温德姆花园酒店

岗位描述统筹协调热厨食品开发和大规模生产，确保始终如一的产品质量与成本标准。1、和总部食品品类部门紧密合作，参与调研不同季节热厨食品的市场需求。根据品类窗口，准备并直接监管各类不同汤品，餐食的研发、测试和评审工作。研发食品通过评审后，协助跨职能部门负责库存，定价，成本管控，确认供应商与生产设备。前往烘焙工坊等门店参与产品的发布活动。2、负责热厨部门食品的大规模生产，确保安排适当的员工以支持最大产能与产品高质量标准。管理食品与人力成本以取得高效益。持续维护质量标准，成本控制，产品呈现与食品风味。岗位要求：副厨师长以上级别。厨房管理经验两年以上。具备食品开发、SOP和食品安全的相关知识。较强的英语阅读能力，可以进行基本的英语沟通。补充说明：全面薪酬制度。

岗位职责p>1、直接向行政总厨负责,并能不断向餐饮部指出新的餐饮主向的工作计划。2、保证所有的厨房正常工作。3、检查厨师的仪容仪表及个人卫生。4、确保所有采购食品的质量。5、建立各种控制体系（卫生、成本等）正常运作、6、极积开创新菜，制订餐厅的菜单、自助单及特殊菜单。岗位要求p>1、中专以上学历,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、有丰富的技术及行政经验，至少熟悉六国以上西式烹调，其中在5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。</p

Planing, organizing, coordinating, staffing, controlling allCulinary operations. The Sous Chef must develop long-range plans whileresolving daily challenges across the entire spectrum of the department.  The Sous Chef must thoroughly understand thebasic management principles for each component of the Culinary operations.负责热厨厨房的工作计划、组织、协调、人员分配、控制出访所有运营工作。制定长期计划，处理部门日常需要解决的问题。同时透彻了解管理集团制定的各项制度，以便餐饮部更好的操作运营。Directly responsible for specific Culinary areas, ensuring a smooth running, profitable operation within the framework of the Hotel.  直接负责西厨房区域工作，确保其在酒店构架下顺利的、有效的营利活动。 Maintain the hotel's cuisine concepts/standards for food preparation & presentation. 定期的调查、创新及保持酒店的餐饮理念，使餐饮的前期准备和出品达到标准。Maintain food cost by ensuring that proper preparation, inventory, requisition, food pars and control systems are in place in all food operations areas.Enforce the Marriott food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests.通过正确得当的前期准备、备货、申购、食品安排及控制系统，控制餐饮成本。 执行万豪集团对餐饮准备及出品的标准，始终保持位客人提供高质量的服务Maintain food safety & protection.  All food in working areas should be in compliance with food handling techniques, to include dating, proper storage, rotation, etc. Maintain basic food safety & sanitation in accordance with the company policies.保证食品安全，所有工作区域必须保证食品的正确的加工处理，包括：保鲜日期、正确储存方法、加工利用等。Enforce Marriott’s 30 point Sanitation Checklist by having all Culinary areas inspected on a monthly basis. 执行万豪集团卫生标准30点，每月对厨房进行检查。Achieve departmental Budget goals by maintaining efficient cost expenditure.控制成本有效支出以达到预算目标。To accurately forecast business demands on a weekly basis to ensure efficient staffing & food production. 每周制定精确的工作计划以达到人力和出品的最优化利用。 To supervise the completion of the wage progress report on a weekly basis and critique discrepancies.根据每周的工作及失误记录监督完成工资考勤记录。To be responsible for all accounting and billing procedures within the Culinary operation.负责厨房运用营中涉及的财务及票据。

岗位职责：1.管理餐厅的出品部运作，组织部门员工制作菜品；2.负责厨房的规划、组织管理工作，督促和协调员工之间的合作；3.检查食材、调料、餐具等准备工作，监督部门的人员到岗情况；4.全面负责所管辖范围内工具、设备、设施的正常使用、清洁和维护保养，以及工作区域的清洁卫生；5.配合公司及上级领导安排的其他工作。任职要求：1.年龄25-28岁，五星级酒店西餐工作经验优先；2.5-8年或以上西餐厨房工作经验，3年以上管理工作经验；3.有一定的领导团队能力，解决问题能力和沟通表达能力；4.具备优秀的厨房管理经验，热爱餐饮行业。

岗位职责：1.管理餐厅的出品部运作，组织部门员工制作菜品；2.负责厨房的规划、组织管理工作，督促和协调员工之间的合作；3.检查食材、调料、餐具等准备工作，监督部门的人员到岗情况；4.全面负责所管辖范围内工具、设备、设施的正常使用、清洁和维护保养，以及工作区域的清洁卫生；5.配合公司及上级领导安排的其他工作。任职要求：1.年龄25-28岁，五星级酒店西餐工作经验优先；2.5-8年或以上西餐厨房工作经验，3年以上管理工作经验；3.有一定的领导团队能力，解决问题能力和沟通表达能力；4.具备优秀的厨房管理经验，热爱餐饮行业。

Same position working experience preferred. 有同等职位经验者优先。

岗位描述1. To Supervise efficient, productive and profitable kitchen operations.监督效率,提高效率和盈利能力的厨房操作。2. To controls that the team follows standard recipes and methods of preparation.控制团队遵循标准的食谱和烹饪方法。3. Responsible for the quality of all food prepared in the kitchen.负责监督所有厨房食品质量的准备4. To be very careful to prevent the use of spoiled or contaminated products in any phase of food preparation.确保所有的食品没有腐烂、变质；避免员工在生病期间接触食品。5. To assist with the development and test of the new dishes and production.协助开发和测试新的菜肴。6. To be responsible for hygiene standards with the stewarding and kitchen team for store rooms, refrigerators and work areas.同管事部协调员按照卫生标准共同管理好厨房、库房、冰箱的卫生。7. To ensure personal cleanliness, grooming and proper discipline of the kitchen team is maintained at all the time监督所有员工的个人卫生和仪表仪容达到标准。8. To control standards of food production and presentation throughout the restaurant控制食品出产和出品的标准。9. To controls that the kitchen team follows standard recipes and methods of preparation来控制厨房团队遵循标准配方和方法的准备10. To be total knowledgable and understanding of food preparation Standard and Procedures了解并熟知所有食品准备的标准和程序 11. To ensure that all the Equipment and fixtures are well maintained and reports any faults and damage and follow up in fixing accordingly.保证所有的设备正常工作如有问题马上报告。12. To handle perishable and dry goods according to the established stock before reordering根据建立库存情况订购易腐烂品和干货13. To constantly examine food supplies to ensure that they conform to the quality standards stipulated by the company持续检查食品供应的质量确保食品质量达到公司标准14. To adhere to the safety legislation, policies and procedures强调保养职责,遵守工作区健康和安全法规,政策和程序.任职资格：1. 必须具备良好的西餐烹饪知识和基础的亚洲烹饪知识。Must have a good knowledge and understanding of Western and basic Asian cuisines2. 必须具备非常好的传授厨房专业技能的能力。Must be “hands on” and able to practice and demonstrate excellent technical kitchen skills.3. 必须具有发展新菜和为产品制定高效率、高标准的能力Must have the ability and motivation to create new dishes and establish effective standards for all food production and presentation4. 必须是一个合格的培训者 具有良好的英语基础和良好的传达能力Must be a good trainer Good command of English and a good communicator公司福利 BENIFITS：1. 公司缴纳养老保险、医疗保险、失业保险、工伤保险、生育保险及公积金，并根据正常工资基数缴纳（不是按最低基数）Company will pay social insurances and accumulated funds according to the national and municipal regulations.2. 公司提供工作餐/餐贴Company will provide free lunch3. 做五休二，加班时间按照劳动法规定支付加班工资，国定假日上班支付三薪Working time of company is 40 hours per week over 5 working days with 2 days off a week. Company will provide Overtime pay, holiday overtime treble pay.4. 公司提供夜班津贴，高温费，献血补助Company will provide Night-shift allowance, High Temperature Allowance, Blood Donation Allowance.5. 定期组织员工活动/聚餐等Company will organize activities/dine together routinely.6. 公司发放节日福利Company will provide festival benefits.7. 员工均享有带薪年假，外地员工每年另享有返乡假Annual leave pay, Return false.8. 公司配备国际化专业培训团队，定期组织培训Company will provide professional training in free.9. 公司配备完善的绩效考评体系，公平公正的奖金发放制度，合理的调薪/晋升机制Company will provide broad space for development.10. 推荐员工伯乐奖Company will provide Recommended award.

岗位职责：1.    负责厨房的组织领导与业务管理工作。2.    负责厨房的人员调配和班组间的协调工作。3.    负责指挥烹饪工作，定制菜单，对菜品质量进行现场把关指导。4.    准确掌握原材料进存数量，了解市场供应情况及价格，根据不同季节需求制定菜单，每天审核请购单。5、负责厨房卫生工作，管理好食品卫生和个人卫生，严格执行食品卫生法，把好原材料的进货验收关。任职条件：1、  5年以上五星级酒店或中高端西餐厅相关工作经验 ；2、  具有强烈的责任心，勇于开拓和创新；3、  具备良好地人际沟通能力、敏锐细致的洞察能力、处理危机的应变能力；具备较强的执行力和现场把控能力；4、  工作严谨；责任心强；具有一定的抗压能力；具备创新精神；敬业；团队管理能力。6、具备一定的英文基础。

岗位职责1、负责西厨房出品及食品卫生安全。2、保证所有的厨房正常工作。3、检查厨师的仪容仪表及个人卫生。4、确保所有采购食品的质量。5、建立各种控制体系（卫生、成本等）正常运作。6、极积研发新菜，制订餐厅的菜单、自助单及特殊菜单。岗位要求1、大专学历,有2年以上同岗位工作经验。2、接受过专业技术训练，达到一级厨师技术水平。3、有丰富的技术及行政管理经验，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，执行力强。