Key Duties and Responsibilities主要义务和职责To ensure that the quality levels of kitchen production and presentation are maintained at their highest level at all times确保厨房食品质量及出品时刻保持最高水准To attend the daily kitchen briefings organized by Vice President Culinary参与每天由餐饮出品副总裁组织的部门例会To demonstrate excellent product knowledge of all food and special functions held at the resort准确掌握所有食物的产品知识，以及酒店内举行的特殊活动To review monthly forecast and schedule resources accordingly根据月度预测来相应备料To ensure menus are updated and seasonal changes are made in conjunction with the menu cycles确保菜单及时更新并有季节性变化 To establishes and maintains smooth work relationships in the kitchen.确保时刻控制本厨房食品成本To conduct regular checks on all food products for any expired item.定期检查本厨房内有无任何过期食品To supervise the undertaking of physical asset inventories on scheduled month.监督月度固定资产的盘点To conduct performance appraisals for kitchen employee指导厨房员工完成绩效考评To assist in the process of recruiting new employee for the respective kitchen协助各厨房招聘新员工To perform any additional or special duties, as directed by a superior根据管理人员的安排，完成其它额外或特殊任务To maintain the highest levels of personal hygiene and grooming at all times, as per standard根据酒店相关标准，时刻保持个人卫生及形象To attend all training carried out by the Training Department.根据本厨房负责人的安排参加培训部的所有培训To ensure excellent communication and working relationships with colleagues are maintained and contribute to the team spirit.确保同事间维持良好的沟通及工作关系，倡导团队精神To ensure that a safe, hygienically fit the working environment is maintained at all times and reports any concerns or faults immediately to the immediate supervisor.确保工作环境的安全及卫生，一旦发现任何隐患或错误，立即报告给你的直接上级▪ To ensure all fixed assets and equipment are well maintained.确保所有固定资产及设备都保持良好的状态▪ To ensure all activities are carried out honestly, ethically, and within the parameters of the Chinese Law.确保在酒店内的所有活动都做到诚实、有道德并且符合中国法律▪ To work closely with the HACCP manager 同食品安全卫生经理密切合作▪ To make HACCP standards a priority for the department将食品安全卫生相关规定和标准作为厨房工作的重点▪ To follow the standard recipes given to perfection.时刻严格遵守酒店的标准食谱▪ To inform Culinary VP directly if there is any issue with recipes, cooking methods, ingredients, or costing.如果有关于食谱、烹饪方法、原材料或成本方面的问题，应立即通知厨房副总厨等厨房负责人  Competencies 能力要求Minimum 10 years as Singaporeans cuisine master chef至少10年新加坡主厨经验Hotel experience menu and concept creation skill酒店菜单和概念创作能力Cost control skill成本控制技能Staff management skill工作人员管理技能Basic computer skill基本电脑技能Control daily order and quality check控制日常订单和质量检查Basic HACCP standards skill基本HACCP标准技能

岗位职责/职位描述负责泰餐厅的筹开及团队搭建；负责泰餐厅和食品相关领域操作点和标准；负责在餐饮各部门的所有泰式食物；熟练掌握泰厨房所有领域有关食材的准备工作,烹饪技巧和摆盘展示。

•直接向行政助理经理-负责餐饮汇报工作。 •采用新颖的食物风格和展示方式，始终与时俱进。 •管理澜厨房（和锦厨国际餐厅厨房亚档出品的日常运营。 负责相关宴会茶歇/鸡尾酒/午餐/晚餐食品出品。 •为厨房操作提供功能性的帮助和方向。 •执行食品安全和卫生/HACCP标准和政策。岗位要求：1.至少5年以上的五星级奢华酒店餐饮经验。2.精通制作了解亚洲美食，包括泰国，越南，柬埔寨，西双版纳和云南菜。3.主动性，富有创造力的，优秀的领导能力以及沟通能力。4.善于团队协助管理以及工作主动。5.优秀的中英文听说读写能力•Reports directly to Executive Chef in charge of all food production. •Has a creative approach for food styles and presentation, always up to date with current trends.•Managing day to day operation of the LAN Kitchen and Kwee Zeen ( ADD) Asian Food Production. All Banquet coffee breaks/ cocktails / lunch/ dinner food production. •Provides functional assistance and direction to the kitchen operation. •Good Knowledge of Food Safety and Implementation of HACCPThe must have1.Knowledge of Upper North Asian cuisines including Thai, Vietnamese, Cambodian, Xishuangbana and Yunnan Cuisine2. 5 years above F&B experience in five star hotel with luxury background.3. Self motivated, very creative, outstanding leadership, training and communication skills.4. Ability to work effectively in a team environment and take initiative.5. Strong oral and written communication skills in English and Mandarin. 

Has high knowledge of all preparation concerning ingredients, cooking techniques and presentation of Thai cuisine.熟练掌握厨房所有领域有关食材的准备工作,烹饪技巧和摆盘展示。Conduct functions as interviewing, employee orientation, performance appraisal, coaching, counselling and suspension if necessary, to ensure appropriate Ambassadoring and productivity.行为作用如面试、招聘、员工入职培训、绩效考核、指导、咨询和必要时留职查看，以确保适当的大使人数和生产力。Coordinate functions and activities with Executive Chef/ Executive Chinese Chef &Banquet Chef协调作用和配合行政总厨或者中厨行政总厨和宴会厨师的活动。Ensures food quality and food production standard practices are well maintained at all times确保食品质量和食品出品标准操作都得到良好的维持。Ensures that production is done according to the standard recipes at all times确保出品都是根据标准的食谱所做。Assist or execute inspections of physical aspects of the preparation areas协助或执行对准备区域的物理方面的检查。Attends to clients’ food tastings/or as required by guests参与客户的试菜/或满足客人的要求。Implements the FOOD SAFETY AND SANITATION/HACCP standards and policies at all times执行食品安全和卫生/危害分析和关键环节控制点程序。Establishes and maintain effective employee relations in the department建立和维护部门内有利的员工关系。Conduct monthly food inventory of respective department with the Finance Representative每月和财务代表一起盘点负责自己部门食品库存。Perform any other duties assigned by the Executive Chef执行行政总厨交办的其他任务Responsible for the Implementation of menus under the direct supervision of the Executive Chef.在行政总厨的直接监督下，负责菜单的执行。

岗位职责1、负责东南亚菜制作2、协助做好菜品质量3、完成厨房工作任务岗位要求1、熟悉东南亚美食。2、具备吃苦耐劳，爱岗敬业品德，责任心强。5年相关工作经验

·        Familiar with Brazil or Asian cuisine.熟悉巴西或东南亚菜系的工作规范和要求，掌握配菜的各种操作技术的质量要求。·         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。

岗位职责1、负责东南亚菜制作2、协助做好菜品质量3、完成厨房工作任务岗位要求1、熟悉东南亚美食。2、具备吃苦耐劳，爱岗敬业品德，责任心强。3、3年以上相关工作经验

§  Familiar with Cantonese and Southeast Asian cuisine熟悉粤菜和东南亚菜式§   Minimum of 3 years five star hotel kitchen Wok working experience, preferably in the luxury setting须有3年以上酒店厨房炉灶经验，奢华酒店尤佳§   Ensure that production is done according to the standard recipes at all times.确保所有出品按照标准的烹饪方法制作。§   Delegate work to the Commis assigned to him.带领帮厨工作。§   Check fridge and Products thoroughly to avoid spoilage.为防止食品变质，要彻底检查冰箱。§   Has knowledge of all food items concerning ingredients, cooking techniques and preparation.熟悉所有菜的配料烹饪方法及准备工作。§   Is alert in energy saving.注意节省原料。§   Ensure production and quality meets hotel standards.确保出品达到饭店的标准。§   Hire, develop and retain quality chefs.招聘，发展维持有能力的厨师§   Appraise the performance subordinate chef and use effective coaching and counseling for positive improvement.表扬鼓励行为优秀的下属厨师，并有效的指导积极的改进§   Conduct annual performance appraisals for subordinate chef为下属厨师做年度评估§   Support subordinate chef with an effective training program to make them aware of the expectations and responsibilities that their positions entail.为下属厨师的培训项目提供有效的支持，使之达到其职位的期望和相应§   Establish and maintains good relationships in his section.建立和保持良好的工作关系。§   Follow hotel policies at all times.遵守饭店的规章制度。§   Keep good relationships with all his colleagues especially within his department.和其它员工保持良好的关系，尤其在本部门。

1、有一定的厨房知识。2、热衷厨房岗位工作。3、愿意学习、并且期望在酒店有职业发展。4、具有良好的服务意识、亲和力、沟通技巧和团队合作精神。5、实习时间至少6个月及以上。6、应届毕业生实习优先。

岗位职责1、在西厨厨师长的领导下，按菜式规定，烹制各种菜式，保证出品质量。2、熟悉各种原材料的名称、产地、特点、价格、起成率、淡旺季，协助厨师长检查购进货源的鲜活、质量、数量必须符合要求，发现问题，及时向领班、主管汇报。3、按西厨厨师长厨分工，完成大型宴会、酒会的菜品制作任务。岗位要求1、高中以上学历，或相关专业毕业。2、熟悉西/韩日/东南亚饮食的工作规范和要求，掌握配菜的各种操作技术的质量要求。3、了解食品卫生法。4、能按工作规范和质量标准要求独立进行工作，并有相应的技术等级。5、一定的文字语言表达能力。

岗位职责1、在西厨厨师长的领导下，按菜式规定，烹制各种菜式，保证出品质量。2、熟悉各种原材料的名称、产地、特点、价格、起成率、淡旺季，协助厨师长检查购进货源的鲜活、质量、数量必须符合要求，发现问题，及时向领班、主管汇报。3、按西厨厨师长厨分工，完成大型宴会、酒会的菜品制作任务。岗位要求1、熟悉西/韩日/东南亚饮食的工作规范和要求，掌握配菜的各种操作技术的质量要求。2、了解食品卫生法。3、能按工作规范和质量标准要求独立进行工作，并有相应的技术等级。4、一定的文字语言表达能力。

1、主要负责东南亚菜，零点，早、晚餐自助餐制作；2、确保落实酒店的成本控制政策和程序。3、保证厨房设备和用具正确操作。4、完成厨房工作任务。岗位要求1、熟悉东南亚美食，3年以上厨房工作经验。2、对厨房出品的成本负责，有良好的成本控制意识，成本控制能力强；3、协调性好，能合理安排员工工作，能与其他部门及同事做良性的配合协调性工作；

有酒店厨房工作经验

岗位职责1、在西厨厨师长的领导下，按菜式规定，烹制各种菜式，保证出品质量。2、熟悉各种原材料的名称、产地、特点、价格、起成率、淡旺季，协助厨师长检查购进货源的鲜活、质量、数量必须符合要求，发现问题，及时向领班、主管汇报。3、按西厨厨师长厨分工，完成大型宴会、酒会的菜品制作任务。岗位要求1、熟悉西/韩日/东南亚饮食的工作规范和要求，掌握配菜的各种操作技术的质量要求。2、了解食品卫生法。3、能按工作规范和质量标准要求独立进行工作，并有相应的技术等级。4、一定的文字语言表达能力。

岗位职责：1、负责厨房的管理；2、负责厨房的出品；3、对整个厨房运营负责；4、对成本控制负责；任职资格：1、30~48岁，有6~7年或以上相关工作经验，有3年或以上50人左右的相关管理经验，擅长东南亚菜、粤菜，略懂西餐，能制作西餐简餐；2、有酒店从业经验，有相应的团膳经验，懂大锅及小炒，对团膳的运营有清晰了解；流程意识强3、能根据季节变化及客户要求合理调配菜单，有创新精神，能根据市场变化推陈出新；有良好的食品安全卫生意识；4、对厨房出品的成本负责，有良好的成本控制意识，成本控制能力强；5、协调性好，能合理安排员工工作，能与其他部门及同事做良性的配合协调性工作；工作时间：每周5天8小时工作制，周末双休，节假日休假工作地点：广州天河待遇：9500元/月

岗位职责1、在西厨厨师长的领导下，按菜式规定，烹制各种菜式，保证出品质量。2、熟悉各种原材料的名称，发现问题，及时向领班、主管汇报。3、按西厨厨师长厨分工，完成大型宴会、酒会的菜品制作任务。岗位要求1、初中以上学历。2、熟悉东南亚饮食的工作规范和要求，掌握配菜的各种操作技术的质量要求。3、了解食品安全相关知识。4、能按工作规范和质量标准要求独立进行工作，并有相应的技术等级。