有相关工作经验者与国际品牌工作经验者优先录取，欢迎您的加入！

He is responsible for the efficient and successful operation of the designated Kitchen. He controls, checks and supervises the kitchen operations and works hands on as and when needed. He assumes the responsibility for training related functions of all his staffHe assists the Executive Chef in the day-to-day kitchen operations and represents him, in his absence, with all its responsibilities.承担起厨师长赋予的厨房的工作职责。同时也要负责员工岗上培。协助厨师长完成所有与厨房相关的工作。他控制、监测并领导整个厨房的运作。当行政总厨不在时要全权负责起厨房的运作。协助厨师长负责每天厨房的运作

ESSENTIAL FUNCTIONS核心职责· To follow proper payroll & uniform procedures.遵守薪资&制服准则。· To be able to perform requested FS standards at the action stations when facing guest and providing with FS hospitality, Service Culture and Smile在前场工作台面对客人时，遵守四季标准：服务理念和面带微笑。· To set up and complete the mise en place for lunch/dinner according to schedule & roster根据计划&排班为午餐/晚餐做准备工作。· To prepare and plate menu items accordingly to established FS guidelines and food standards.根据四季准则和标准准备出品的相关东西。· To operate all equipment safely and properly in the kitchen and also ensuring they are kept clean after use安全地、合理地使用厨房设备并在使用后清洁。· To read all orders.查看所有点单。· To prepare and present on a timely basis all foods for lunch/dinner service to established standard.及时为中餐/晚餐准备和摆放所有食物，以达到标准。· To respect and accommodate server’s requests regarding guest’s personally, preference and request.针对客人个人喜好事宜时，请尊重并满足服务员的要求。· To handle food and rotate it accordingly to established procedures.根据准则处理和贮藏食物。· To make requisition, obtaining proper signature, submit, pick up of all items needed for the day and the next day with assistance of the Sous Chef on duty协助当班副厨师长申请、签字、上交和领取当日和次日所需原料。· To work closely with standard recipes and plate presentations in order to maintain standard of quality in production and presentation.遵从食谱和摆盘，以确保出品质量。To clean all work areas & throughout at the end of the shift including own fridge, freezer, gasket, knifes and cutting board.下班时清洁工作区域，包括冰箱、冷库、刀具和砧板。· To ensure a neat, clean, sanitized and organized work area保证工作区域整洁卫生。· To maintain a positive attitude toward changes and high level of professionalism灵活应变、态度积极，保持专业水准。· To handle and report any accident immediately, no matter how minor.处理和汇报突发事件，无论事情大小。· To maintain a good working relationship with other employees, providing instruction and encouragement as needed.和同事相处融洽，必要时提供建议支持。· To maintain a full line of communication with supervisors.和主管保持良好沟通。· To respond properly in any hotel emergency or safety situation.合理回应酒店的紧急事件。· To perform other tasks or projects assigned by hotel management and staff.执行酒店分配的其他任务NON-ESSENTIAL FUNCTIONS 非核心职责· Check all necessary , relevant equipments, ensure safe and in operation order.检查、确保所有应用设备准备就绪、运作良好。· Check cutting broads, knifes and all other relevant equipment to ensure safe and in operating order.检查、确保砧板、刀具以及其他相关器具准备到位。· Cutting should be clean, knifes is to be sharp.砧板必须干净、刀具必须锋利。· Check fridge temperature and condition to ensure that is within a proper degree and in order.检查冰箱温度，确保其正常运作。· Report to department head immediately of any unsafe and broken equipment.设备出现故障时请立刻上报部门领导。· Check and ensure all food items are available检查并确保备料齐全· Check all food items such as poultry, raw meat, seafood; dried food stuffs; vegetable items etc are adequate for the day.检查并确保当天所需肉类、海鲜、干货、蔬菜等备料充足。· Communicate with department head for any discrepancies.若有出入，及时和部门领导沟通。· Communicate with all members of the staff for any unavailable items.缺少某物品时，请及时告知本部门所有员工。· At all points throughout the day operation, communication is essential as to ensure smooth and efficient working environment.在每日运营中，及时沟通以使工作更顺畅和高效。· Prepare mis-en-place and all necessary items准备小料和所需物品。· According to the station, prepare mis-en-place for all necessary items for the day.根据不同岗位，准备好当日工作所需物品。· Washing and cutting fruits and vegetable, marinating raw meats, get prepare.清洗、切配水果、蔬菜，浸泡、准备肉类。· While preparing any food items, it is important to follow food handling guidelines for safety of our guests. Work with raw and cooked foods on separate cutting broads as stated in the PWT guidelines.处理食物时，遵守食物操作准则以确保顾客消费安全。根据PWT规范，处理生熟食物时要用不同的砧板。· Check reservation list, banquet events order核对预订、宴会单· Check out all the reservation, BEO for the next following, review and noted down the necessary items need to be ordered to avoid any discrepancies.核对所有预订单、宴会单，检查并记录所需物品以免出错。· Prepare food ingredients as needed根据实际需要准备食物配料。· Check and prepare food ingredients, garnish and other necessary items according to the recipe.根据食谱检查、准备食物配料、装饰和其他所需物品。· Communicate and notify the party concern clearly on any food items need to be prepared.沟通并告知相关部门需要准备的物品。· At all time, throughout the shift, clear communication and cooperation with co-worker / supervisor / department head / managers is relative important to maximize efficiency, minimize the mistake.任何时候，任何班次，和员工/主管/部门领导/经理良好沟通合作，以使工作效率最高化，失误最小化。· Storage of foods, cleanliness of work area at the end of shift下班时，食物储存区和工作区保持整洁。· Clean work area thoroughly with the appropriate chemicals and linens.用化学品和抹布将工作区域清洁干净。· All food items should be stored into container and keep in the fridge.所有食物需放至容器内并贮藏于冰箱内。· Wash and clean cutting broads, knifes thoroughly and place it properly to ensure safe. Knives should be kept dry and not left to stand in sanitizing solution.彻底清洗砧板、刀具。刀具不能浸在消毒溶液中，需风干后存放。· Review food pars, place order for necessary items for next shift / next day.检查备存食物，为下个班次/次日准备所需物品。· Check and review all food pars that been used throughout the shift.检查并确定当班期间所用掉的食物。· Place requisition for any items that need to be ordered for next shift or replenish it immediately if necessary.为下个班次申请、领取或装满所需食物。· Check with dept head before leaving at the end of shift下班前，和部门领导的交接工作。· Notify department head / supervisor on duty personally at the end of shift.下班时亲自告知当班部门领导/主管OTHER其他· To perform other tasks or responsibilities assigned by managers.完成经理分配的其他任务和职责。

1.负责冷菜、水果盘和各种果汁的制作2.负责冷菜的质量和卫生3.接受零点和宴会订单，严格按规格切配装盘，准确向餐厅发放；4.根据餐厅的信息和客人的反馈，积极进行菜品创新，不断调整菜品的变化，提高顾客满意度5.妥善保管好原材料，严格按有关卫生法规及饭店制度，冷藏、保鲜和存放食物，做好开餐后收尾工作6.随时保持个人工作岗位及包干区的卫生整洁，并做好冷菜间的消毒工作7.定期检查、整理冰箱，保证存放食品的质量8.正确维护并使用器械设备，并保持完好清洁；9.完成上级交办的其他工作

岗位职责： -  根据卫生标准严格操作安全生产，保证食品的质量； -  严格遵守每个工作流程,妥善保管各种冷荤原材料，合理用料，降低消耗成本； -  负责对专用工具、砧板、容器等消毒工作，同时也要保持冰柜、烤箱等清洁卫生； -  检查每日餐后的原料消耗，及时申购、补充； -  配合食品卫生部抽查菜品及留样品种并进行化验，确保食品的绝对安全； 岗位要求： -  中专以上文化程度，或相关专业毕业； -  相关同星级同岗位工作经验； -  有烹饪领域的文凭/证书者优先;

冷菜主管主要职责：一、通晓冷菜加工过程，能按照工序要求，妥善安排工作细节，能推出新菜式。二、负责冷菜厨师的工作安排和工作细节指导，组织领用原材料，做好所有冷冻食品的准备工作，督导员工。三、掌握冷菜生产质量要求和标准，有效的控制成本。四、熟悉原材料的产地，种类，特点，计划冷冻食品的成本，检查库存情况，确保用料充足，不浪费。五、接受订单，分派员工有条不紊的加工出品。保质保量。六、负责收集客人对冷菜的建议，不断改正提高自身素质。七、善于言谈，积极与各部沟通，保证设施设备的正常运转。妥善处理突发事件。八、检查员工的仪容仪表，个人卫生，环境卫生，食品卫生。九、关心员工生活，知人善用，有效的督导，及时提供必要的工作指导。切实地调动员工的工作积极性。十、督导下属员工及时关闭水，电，气保证厨房安全。十一、熟练掌握物料管家，完成每日档口叫货，验货，入库动作。认真负责完成每月盘点动作。十二、准确传达上级的工作指令，完成厨师长布置的其他工作。冷菜与点心师傅主要职责：一、服从上级厨师的工作安排，制作门店所有的凉菜品种。虚心学习，努力改进自身的工作质量和业务水平。二、注意个人仪容仪表，个人卫生，食品卫生，用具卫生，凉菜间的环境卫生。三、安全使用，保养本岗位的各种设施设备。保证设施设备的安全。四、对照菜单和客情，检查凉菜原料的售量和质量。保证食品出品的质量，份量。五、经常检查工作规定的温度，防止存放的食品霉变。六、协助控制成本，严格按照操作规范进行工作，不能偷吃偷拿，并监督其他人员。七、对照菜单和客情，检查凉菜原料的售量和质量。保证食品出品的质量，份量。

岗位职责 1.按菜品的选料标准和操作程序选料加工，配制冷菜。 2.根据菜谱需要制作各种冷盘，做到图案新颖，造型美观，配色精巧、细腻协调。 3.综合利用食品原料，定量、定质，按价配制，减少损耗，降低成本。 4.负责食品雕刻，根据不同要求，分别采用不同命题。 5.负责工作区域的卫生，保持厨具清洁光亮。 6.负责所用厨具、器具、设备的维护保养。 岗位要求 1.中专以上学历，或相关专业毕业. 2.有厨房冷菜工作经验，为人正值，有责任心。 3.身体健康，能吃苦耐劳。具备较强的菜点原料加工与制作能力； 4.具有制作符合客人点菜要求食品的能力。

岗位职责1、各类冷荤的烹调制作,根据卫生标准严格操作安全生产,保证食品的质量。2、严格遵守每个工作流程,妥善保管各种冷荤原材料,合理用料，降低消耗成本。3、负责对专用工具、砧板、容器等消毒工作,同时也要保持冰柜、烤箱等清洁卫生。4、检查每日餐后的原料消耗,及时申购、补充。5、配合食品检验部抽查菜品及留样品种并进行化验，确保宾客食品的绝对安全。岗位要求1、为人正直，有责任心。2、有厨房冷菜工作经验3、身体健康，能吃苦耐劳。

岗位职责有星级酒店中厨厨师工作经验的优先考虑，责任心强。

招聘1.内部餐厅厨师3名，2.中西点师傅2名3.冷菜师傅1名要求：有酒店接待或中式自助餐工作经验，熟悉江浙沪菜品，福利：周末双休，享有法定节假日，五险，所有招聘工作地点均为企事业单位餐厅），地址杭州市区，电话13805005209

岗位职责：1.各类冷荤的烹调制作,根据卫生标准严格操作安全生产,保证食品的质量。2.严格遵守每个工作流程,妥善保管各种冷荤原材料,合理用料，降低消耗成本。3.负责对专用工具、砧板、容器等消毒工作,同时也要保持冰柜、烤箱等清洁卫生。4.检查每日餐后的原料消耗,及时申购、补充。5.配合食品检验部抽查菜品及留样品种并进行化验，确保宾客食品的绝对安全。岗位要求1.具有高星级中厨房冷菜工作经验