• 五险一金
• 节日礼物
• 技能培训
• 带薪年假
• 岗位晋升
• 管理规范
• 员工生日礼物
• 包吃包住
• 领导好

1. Monitor the production of food items to ensure they are in compliance with the prescribed recipes and specifications.
监控食品的生产项目,以确保按照原定的配方及规格制作产品。
2. Determine the required mise-en-place according to menu orders and check the store requisitions prepared by subordinates.  Ensure the received products meet the predetermined quality and purchase specifications.
根据菜单要求，确定工作前所需准备的，检查下属的领货单。确保收货质量符合采购要求
3. Ensure all food products are stored properly in their appropriate fridges and storage containers throughout shift.
 确保所有的食品在有效期内用适当的贮存容器正确存放在库房与冰箱。
4. Adhere to all the standards of food presentation, production, and portioning controls.
遵守所有的食品的摆盘,生产、分量控制标准。
5. Ensure proper storage and rotation of all food items relating to your work area.
在工作区域确保适当的存储和循环所有食品。
6. Ensure all fridges and food storage areas are impeccably maintained during service and that all products are properly rotated, dated, and stored at end of your shift.
 确保所有的冰箱的食物储存区域和使用期是一样的,所有的产品适当循环运用,注明日期,
 并储存在保质期里。
7. Co-ordinate with main kitchen, pastry and butchery to ensure that there is sufficient  supply of high quality mis en place for next shift.
 在信息管理系统里协调主厨房饼房和肉房，确保高质量食品有充足的供应在下一个班次。
8. Attend all Chefs meetings and pass on information to culinary colleagues
参加所有厨师长会议，与同事分享信息。
9.  In charge of making and revising all basic recipes in coordination with the Chef de Cuisine
协助厨师长根据实际使用情况制定和修改所有基本配方。
10.   Check that all stations are properly set prior to service to ensure a smooth service period (and make the necessary corrections if needed)
检查所有的设置正确为顾客提供服务之前,以确保顺利服务(如果需要进行必要的修正)。
11. Be present and assist with the preparation  of food
展示食品和帮忙准备展示的食品。
12. Update menu recipe cards and menu planning for promotion
为食品推广更新菜单和标准食品配方。
13.  Able to demonstrate a professional attitude when dealing with all colleagues and train them to consistently adhere to the quality standards of the culinary department at all times.
在处理所有同事日常工作和培训时总是展现出专业的态度并坚持质量标准。 
14. Ensure safe and proper use of equipment at all times and to instruct this to all culinary  colleagues
指导所有的厨房的同事时刻安全、合理使用设备。
15. Conduct staff training and on-the-job training on kitchen skills and new menu items
安排员工的培训和在当工作中训练厨房中的技能和新菜单项目。
16.  Ensure staff adhere to hotel regulations re: fire, safety and emergency procedures
确保员工遵循酒店的规章制度它们是：解雇，安全和紧急事件程序。
17. To be aware of and adhere to company policies and statutory requirements with regards to health and safety, sanitation, fire procedures and HACCP.
根据并遵守公司政策和法规要求，关于健康和安全、卫生、消防程序和HACCP食品安全管理体系。
18.Ensure food is handled in a respectful manner and is processed and stored in accordance with HACCP.
按照HACCP确保尊敬的态度处理食品和储存。
19. Maintain a high standard of cleanliness and sanitation in and around all culinary work areas .and ensure that all colleagues clean their stations after every service.
确保员工保持高标准的清洁和卫生设施和周围所有的烹饪工作环境。并确保所有同事工作结束后打扫他们的服务区域。

Raffles Hainan Clear Water Bay - 12 Kilometers Pristine Beach, overlooking the deep blue tropical waters, an oasis of calm and charm. Raffles Hainan Clear Water Bay - is an oasis by landscaped the 160 , 000sqm tropical gardens over looking the sparkling waters ofClear Water. The hotel has 281 elegant rooms and 32 private private villas, 5 distinctive restaurants and bars respectively serving Chinese, Asian and Western food, fashion, a blend of Chinese and Western. The hotel creates exceptional unique quality and luxury atmosphere, is a quality traveler's spiritual habitat, for every visiting guest to deliver a touch of luxury.酒店坐落于世界第三个“会唱歌的沙滩”清水湾，12公里纯美白沙延绵，是俯瞰中国南海的绝佳海滩位置之一。占地面积16万平方米，拥有11万平方米郁葱热带花园环绕，营造出静谧的自然环境，宛若将宾客包裹在一片宁静的绿洲中。酒店拥有281间格调高雅的客房和32栋私密精致的私人别墅，5间各具特色的餐厅与酒吧分别提供中餐，亚洲餐食和西餐，时尚入流，中西合璧。酒店营造出卓越不凡的独特品质及奢华的氛围，是品质旅行者的心灵栖所，为每一位到访的宾客传递触动心灵的奢华。