岗位职责/职位描述Primary Responsibilities主要职责· Behaves and acts (as a manager) in an exemplary fashion, embodying the brand mindset. · Carries out and coordinates the organization, preparation, production, presentation and assures the high standard of culinary services offered to guests. · Makes suggestions for improvement. · Manages all kitchen personnel and adapts management practices to the brand culture, working methods, communications, recruitment etc.Helps subordinate develop their skills to the best of their ability and provides support for career development. · Is responsible for food hygiene, safety and quality in the hotel. · Respects the hotel's commitments to the "Environment Charter" (saving energy, recycling, sorting waste etc). 作为经理,行为举止要符合酒店和品牌的标准.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。提出改进建议。管理所有厨房人员的调配,采取与品牌文化、工作方法、沟通、招聘等一致的管理方式。帮助下属提高他们的技能并为他们的职业发展提供支持。对酒店食品卫生、安全及食品质量负责。遵守酒店对《环保章程》的承诺。(节能、回收、垃圾分类等)。Job Requirements岗位要求· Vocational certificate or diploma in professional cuisine .· 5 years of experience.· Acknowledged managerial skills.· Perfect knowledge of HACCP guidelines.· Computer literate in the Windows environment.· Languages: fluent in the national language, knowledge of English recommended.· 持有烹饪专业资格证书.· 5年的相关经验.· 具有相关管理技能.· 了解,熟悉HACCP知识.· 熟悉电脑操作知识.· 语言要求:中文熟练及懂英语更佳.