• 五险一金
• 节日礼物
• 技能培训
• 带薪年假
• 岗位晋升
• 领导好
• 员工生日礼物
• 人性化管理
• 包吃包住
• 每周双休

Professional Techniques / Production   
专业技能/产品
· 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。
Administration 
行政
· 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)。
Customer Service
宾客服务
· 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。
                                                                                                                                         
Management and Leadership of the Kitchen Team
管理、领导厨房团队
· 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。
Main Complexity/Critical Issues In The Job主要复杂/关键工作事项
· Ensures that the workplace remains clean and the safety of consumable goods by always respecting HACCP regulations.                                                                                                                                              始终遵守HACCP的要求，确保工作场所保持清洁和食品安全。
· Is actively involved in meeting the department's targets:  
- By following the cooking instructions to the letter.
- By avoiding waste and loss of food items.
- By respecting the procedures and internal audits applicable in the hotel.
积极参加部门会议并达到部门目标：
-严格遵照烹饪说明完成工作。
-避免食物的浪费和损失。
-尊重酒店内部审计流程。
· Helps conduct inventories. 
协助进行库存盘点。

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