负责餐饮部厨房组织及管事部的日常管理，与总经理和餐饮总监紧密合作，定期更新餐饮预算，确保达到预期目标及有效控制成本。
Responsible for the daily management of F&B kitchen organization and stewarding Department, work closely with General Manager and F&B Director to update F&B budget regularly to ensure the expected target is reached and cost is effectively controlled.
职责义务：
Duties & Responsibilities:
1.建立并管理一个高效的厨房团队、监督所有厨房的出品。
Establish and manage an efficient kitchen team and supervise all kitchen production.
2.协助餐饮总监一起制定员工工作日程安排。
Assist the Director of Food and Beverage to make staff work schedule.
3.协助餐饮总监一起预计、制定和监控每日市场采购单。关注食品成本控制。
Assist the Food and Beverage Director to anticipate, develop and monitor the daily market purchase order. Focus on food cost control.
4.协助餐饮总监召开所管辖部门的每日例会。
Assist the Food and Beverage Director to hold the daily meeting of the department under his jurisdiction.
5.充分理解并严格遵守酒店的规章制度，例如消防，卫生检疫以及健康安全等。
Fully understand and strictly abide by the hotel's rules and regulations, such as fire, health and safety.
6.监督所有供应食品的质量与数量。
Supervise the quality and quantity of all food supplied.
7.经常检查厨房设备，做好维护工作。
Check kitchen equipment frequently and maintain it.
8.保证每日售货柜台上，自助餐上以及宴会上的食品陈列引人入胜。
Make sure that the food displayed at the counter, buffet and banquet every day is attractive.
9.确保所有直接面对客人的员工对于食品以及其制作工艺有充分的认识。
Ensure that all staff directly dealing with guests have full knowledge of the food and its preparation process.
10.与各部门建立良好的联系。
Establish good relations with various departments.
11.确保员工执行正确的卫生程序，检查和控制所有相关政策，协助厨房卫生医生监控国家规定的执行情况。
Ensure proper hygiene procedures are followed by staff, check and control all relevant policies, assist kitchen hygiene doctors in monitoring the implementation of national regulations.
12.参与菜单计划，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。
Participate in menu planning, recommend new dishes, and contact all relevant kitchens and restaurants to implement the launch of new dishes.
13.完成餐饮总监临时性交代的工作。
Complete the temporary assignment of the food and beverage director.
专业知识技能：
Job Knowledge / Skill:
1.10年及以上国际品牌酒店或大型餐饮企业的餐饮从业经验。至少2年及以上同岗位工作经验。
10 years or above catering experience in international luxury brand hotels or large catering enterprises. 2 years or above working experience in the same position.
2.具备出色的西餐烹饪技巧。
Excellent Western cooking skills.
3.具备参与餐厅革新、新餐厅建设经验者优先 。
Experience in restaurant innovation and new restaurant construction is preferred.
4.具有创造性，熟识江浙沪餐饮市场并能洞察本地及国际餐饮潮流趋势。
Creative, familiar with Jiangsu, Zhejiang and Shanghai catering market and insight into local and international catering trends.
5.性格开朗，善于沟通，态度积极。
Cheerful, good at communication and positive attitude.
