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

Produces and presents the dishes for the section in line with the cooking instructions and processes defined by the hotel and brand.                                            
根据酒店和品牌的烹饪指导和流程, 制作并展示菜肴。
May be asked to carry out some food preparation in the dining room in front of guests, depending on events or how the F&B offer is organized
视活动或餐饮提供方式而定，可能需要在客人面前在餐厅内准备食物。
Ensures that dishes are well presented, of a high standard and at the right temperature.        
确保在合适的温度下，高质量、高标准的呈现菜肴。
Delivers dishes in good time to suit guests' wishes.
适时提供菜肴, 以满足客人的期望。
Depending on the hotel, may be asked to receive deliveries, check and store merchandise.
根据酒店要求而定, 可能需要参与收货、检查及贮存货品。
Organizes his/her work and timing to suit fluctuations in guest numbers and special events.
根据客人数量和特殊活动的变化，合理安排他/她的工作和时间。
Behaves and acts in an exemplary fashion, embodying the brand mindset.
行为举止要符合酒店和品牌要求。
Carries out and coordinates the organization, preparation, production, presentation and assures the high standard of culinary services offered to guests. 
执行并协调组织、准备、生产、展示和确保为客人提供的高标准的烹饪服务。
Makes suggestions for improvement.   
提出改进建议
Helps subordinate develop their skills to the best of their ability and provides support for career development.                   
帮助下属提高他们的技术并为他们的职业发展提供支持。
Is responsible for food hygiene, safety and quality in the hotel.   
对酒店食品卫生、安全及食品质量负责。
Respects the hotel's commitments to the "Environment Charter" (saving energy, recycling, sorting waste etc). 
遵守酒店对《环保章程》的承诺。(节能、回收、垃圾分类等)。
Develops excellent relationships with guests.
与顾客保持良好的关系。
Adapts to any specific requests made by guests.    
适应任何有特殊要求的客人。
Is regularly available in the dining room.     
定期巡查餐厅。
Heeds any remarks made by guests.   
注意食客对食品的评论。
Evolves working methods in line with brand philosophy.
与品牌理念一致的工作方法。
Develops team spirit and motivation by creating a good working atmosphere. 
通过营造良好的工作氛围，以提高成员的团队意识和积极性。
Organizes and supervises the work carried out by commis chefs and apprentices in the area under his/her responsibility
管理和监督在其所负责范围内的厨师和厨工的工作。                                  Informs the team about cost optimisation and the reduction of raw material wastage; tracks implementation.
告知团队关于节省成本和减少原材料的浪费,并跟踪实施。
Trains commis chefs, apprentices and interns to a high standard.                          
培训厨师，厨工及实习生，以提高其工作标准。
Attends meetings and briefings for kitchen talent. 
参加厨房的会议及例会。
Have good working relationships with the other hotel departments. 
与酒店其他部门保持良好的合作关系。

Sofitel Guiyang Hunter is a premier World Class Internationalfive-star Luxury Hotel of Guiyang combining ,Luxury, modernity, French eleganceand romance .It is located right in the centre of Guiyang’s most fashionableand pulsating urban area of the new Central Commercial district withsurrounding up-market shopping, residences, offices and entertainment centers,only 20 minutes ride to LongDongBao International airport.贵阳亨特索菲特酒店是贵阳首屈一指的国际五星级奢华酒店，集现代、法式优雅浪漫为一体。酒店坐落于贵阳市市中心的繁华商务地段，周围有高端商业、住宅、写字楼及娱乐中心，距离龙洞堡国际机场仅20分钟车程。The Hotel lobby is on the 55th floor of Hunter InternationalFinance Centre and boasts a commanding view of the beautiful Nanming River andthe city with 274 Guestrooms & Suites, 3 Food & Beverage outlets,extensive Events & Meeting facilities as well as the signature So Spa.酒店大堂位于亨特国际金融中心的55层，可鸟瞰侧畔的南明河及整个城市。酒店共有274间客房、3个餐厅、配套完整的会议设施及索菲特特有的水疗中心。Sofitel Guiyang Hunter will be the most luxurious propertyoffering the French touch and romance of Southwestern China.贵阳亨特索菲特酒店将成为中国西南地区最奢华、最具法式韵味及法式优雅的酒店。