岗位职责1.负责全日制餐厅厨房的运营，直接向行政总厨报告2.确保厨房正常运营，采购食品的质量及厨房的卫3.建立各种控制体系（卫生、成本等）正常运作.4.积极开创新菜，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.良好的沟通能力及领导力能力3.为人乐观积极，注重团队精神4.同等级别酒店相同职位背景优先考

1. Main Missions:- He/she is responsible for the budget of the kitchen and optimizes the production through the management and the organization- He/she guarantees the hygiene, the safety, and the food quality of the village- He/she assures the development of the services in application of the concept of the events in the village2. Organize the Kicthen:- Adapt the organization of the teams, the production, the distribution, the stocking and the transport according to infrastructures, available equipments and resources- Establish and update the plan menus- Establish the technical index cards- Draw up the plans of production in the respect for the plan menu and for the forecasts of completion- Determine needs in the respect of the plan of production and within the framework of the schedule of orders- Affect the plans of production with the technical index cards by part/department- Control the production in the respect for the rules of hygiene, for safety, for quality, for quantity and of timing- Control the rotation of daily stocks with a concern of hygiene and economy3. Manage the Kitchen:- Create the conditions (organization, selection of products) to achieve the budget and respecting for Quali Signs- Analyze in association with the F&B manager (or HSM) the economic results ( Hotel Day) and suggest actions to be in accordance with the budget- Identify and argue equipment requirements (Small Hotel Material, Cleaning products, etc…)- Participate in the elaboration of the conditions of contract of the special events (plan menu, technical index card)4. Insure the Respect of the Standards and the Procedures:- Create the conditions (organization, selection of products) to achieve the budget and respecting for Quali Signs- Analyze in association with the F&B manager (or HSM) the economic results ( Hotel Day) and suggest actions to be in accordance with the budget- Identify and argue equipment requirements (Small Hotel Material, Cleaning products, etc…)- Participate in the elaboration of the conditions of contract of the special events (plan menu, technical index card)5. Insure the Respect of the Standards of Hygiene and Safety:- Apply the HACCP method and the safety  regulations- Control the application of the HACCP method and the safety regulations- Engage the corrective actions to be in accordance with the HACCP method and the safety regulations- Organize and inspect the cleaning of premises and equipments- Watch the maintenance and the conservation of premises and equipments- Give a permanent opinion on the hygiene and the food security in the village- Report to the F&B Manager (or HSM) of the application of the rules of hygiene and safety6. Manage its team- Apply the HACCP method and the safety  regulations- Control the application of the HACCP method and the safety regulations- Engage the corrective actions to be in accordance with the HACCP method and the safety regulations- Organize and inspect the cleaning of premises and equipments- Watch the maintenance and the conservation of premises and equipments- Give a permanent opinion on the hygiene and the food security in the village- Report to the F&B Manager (or HSM) of the application of the rules of hygiene and safety

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

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p>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，达到一级厨师技术水平。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。

职位描述岗位职责1、直接向品牌主理人负责,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、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，至少熟悉三国以上西式烹调。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。

职位描述西餐主厨，有8-10年的工作经验

岗位职责：1、负责厨房所有餐品出品标准以及各岗位人员操作流程；2、执行店长下达的各项工作任务和工作指示；3、负责厨部所有库存管理，物品物资管理，用品用具管理，下单订货管理等工作；4、对厨房的出品、质量和成本管控负责；5、厨房所有人员管理以及排班监管工作，厨房区域清洁卫生工作等。任职要求：1、25-35岁，中专或以上；2、5年以上餐饮西餐厨师长岗位工作管理经验联系人：孙先生联系电话：18616177367