• Supervise Western kitchen & Pastry management work.监督餐饮部西厨房及饼房管理工作。• The supervision and management of food quality, cost, and meet the guest needs.监督管理食品质量、成本，满足客人需要。• Train kitchen team members on food production process and operating standards.对厨房的出餐流程和操作标准进行培训。• Together with F&B Director and Executive Chef planning annual promotion plan, and according to the implementation.与餐饮总监、行政总厨一起策划年度推广计划,并按照执行。• Work with F&B Director and Executive Chef to develop and adjust menu according to hotel needs.根据酒店需要，与餐饮总监、行政总厨一起研发、调整菜单，满足客人需求。• Formulate and adjust all kinds of operation policy as required.根据需要，制定、调整各类运营政策。• International hotel group working experience, at least 2 years of work experience in the same position.国际酒店集团工作经验，2年以上同等职位工作经验。• Sofitel experience is preferred.有索菲特品牌经验为佳

岗位职责：-  健全厨房组织，完善厨房设备的布局，保证菜肴的质量；-  督导厨房所有员工的工作，控制设施及成本，增加效益；-  检查所有收货物的品质；-  不断更新菜单上所有菜品的烹饪并存档；-  负责本部所有食品的准备、烹饪、装饰，并确保达到质量标准；-  了解客户需求，及时开发符合当时和当地需求的餐饮产品；-  负责面试，聘用人员.岗位需求：-  大专以上学历,同岗位工作经验5年以上；-  熟练掌握厨房运作管理及成本控制方法，熟悉厨房各项设备的性能、使用及保养方法；-  懂得成本核算，食物原料及食品营养知识。

一、任职要求：1 明确浙江开元曼居酒店管理有限公司筹建标准与开业流程要求，确定酒店的运营标准，编制酒店餐饮采购清册，确保按时开业运营；2 负责编制项目实施计划，协调资源并按计划推进项目实施工作，按时按质交付实施成果。 3 协助管理公司工程部做好各项目厨房图纸的审核工作； 4 协助管理公司工程部确保项目厨房出品流线的合理性； 5 支持门店在筹建期确定餐饮所需的各项物资； 6 负责项目文档体系的维护及知识共享工作； 7 定期到各筹建项目检查情况，编写餐饮开业支持检查报告上交领导； 8 负责监管各门店餐饮经营工作（厨房方向），建立统一的餐饮管理政策、操作流程、产品标准及研发； 9 对各门店餐饮经营工作进行督导； 10 监控门店餐饮动态运营质量，及时了解下级门店服务状态； 11 监控各门店餐饮成本； 12 协助营运总监对门店进行年度审计工作； 13 协助翻牌酒店餐饮出品和流线设计的升级调整； 14 严格执行公司制定的各项规定及产品质量标准，保证集团化管理和发展的需要； 15 执行上级交付的其他工作。 二、任职要求：1 认同开元的价值观，有很强的组织协调能力； 2 学历要求：大专以上学历； 3 工作经验：要求做过高星级酒店厨房两年以上，中端酒店管理过厨房两年以上的； 4 基本素质：有强烈的责任感和良好的敬业精神，全面掌握饭店管理知识，具有较强的决策、管理、组织、协调能力，熟悉饭店的厨房设备运行状况，具备较强的餐饮管理方面的专业技能； 5 适应频繁的出差节奏。 工作地点：开元曼居管理公司本部（浙江省杭州市江干区东宁路379号）

  SCOPE:岗位概述The Executive Chefis responsible for the operations of all the kitchens and the delivery of thehighest standard of food quality as per Sheraton Shenyang standards andprocedures. Ensures that all foodin the hotel, whether cooked or uncooked is consistent in terms of quality,taste and presentation as set by him. Ensures preparation of food producesuperior meals within budget parameters, which will result in a profitable foodoperation. He plans meals, supervises and coordinates the work of chefs, cooksand other kitchen associates. He is also to be familiar with competitiveoperations with regards to pricing, quality and merchandising.He assists the Food andBeverage Director in theday-to-day F&B operations andrepresents him, as and when required,with all its responsibilities.行政总厨的职责是负责所有厨房的运作，确保所有食品按照喜来登的高标准，高质量出品。饭店内食品，成品或半成品保持一贯质量、口味及外观。在预算范围内提供高质量食品并保证利润。计划出品并管理、协调主厨、厨师及其他厨房员工的工作。同时也要关注竞争对手的食品、价格及质量。协助餐饮总监的日常运作，在需要时，担当其职责。 RESPONSIBILITIES:职责描述He is responsiblefor the efficient and successful operation of the all kitchens. He controls,checks and supervises thekitchen operations and works hands on as and when needed. He assumes theresponsibility for training related functions of all his staff.确保所有厨房安全，有效的运作。控制/检查并管理厨房的运作。负责与其相关部门的培训。 KEY COMPETENCIES主要技能 Must have a goodknowledge and understanding of Western and basic Asian cuisines 必须熟知西餐食品及基本的亚洲菜系Must be “handson” and able to practice and demonstrate excellent technical kitchen skills.熟练及出色的技能Must have theability and motivation to create new dishes and establish effective standardsfor all food production and presentation必须有足够的能力创建新的菜肴并对食品的出品及展示作出适当的标准Must be a good trainer是一个好的训导师Good command ofEnglish and a good communicator较高的英语水平及良好的沟通Training skillsand leadership.培训技巧及领导技能With a very Proactive and positive attitude to work, and demonstrate flexibility.积极主动的工作态度及很强的适应能力  

At Amanfayun, we are proud to represent our hotel and our country to guests from all over the world. We treat our guests and our colleagues with respect, and work hard together to deliver the highest quality of service to all.KEY DUTIES AND RESPONSIBILITIES：· Analyse local-market needs and trends, and then lead the definition of the hotel’s overall Food & Beverage offering· Manage menu preparation and pricing in line with the stated F&B objectives of the hotel and the brand.· Develop new menus and food items to meet the taste and dining requirements of the guests. Maintain sensitivity to local cultural traditions and adhere to religious beliefs in preparation and services of all food on premises.· Manage the preparation and presentation of food products to ensure quality at all times. Monitor and check guest satisfaction.· Ensure standards of presentation and preparation of food items meet hotel & brand standards· Maintain the highest standards of Food Hygiene, and adherence with all Health and Safety standards.· Report and take appropriate action to correct any health or safety hazard.We looks for people who have a deep understanding of the needs and desires of the 21st century luxury consumer, and who know how to craft and deliver products and services that will appeal to this group. LEARN MORE ABOUT US:Website : www.aman.comFollow us on Wechat: amangroup

The Executive Chef will be responsible for the efficient running of the division in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. The Executive Chef is responsible to function as the Production Manager for the Food and Beverage Department, to ensure that all the outlets and banquets operate successfully, in accordance with the standard of the hotel and are individually profitable. Led by Executive Chef, the culinary team strives to source the freshest ingredients—local and organic wherever possible—to create authentic dishes and an unforgettable dining experience.The successful candidate will meet the following criteria, • In-depth skills and knowledge of all kitchen operations• Ability to instill safety and sanitation habits in all colleagues• Teach colleagues the importance of consistency in preparation and presentation• Coach and counsel colleagues to reflect Hyatt service standards and procedures• Thorough knowledge of food handling and preparation techniques• Demonstrated ability to effectively interact with people of diverse socioeconomic, cultural, disability, and ethnic backgrounds• Previous Executive Chef experience is highly preferred• Possess strong leadership, communication, organization and relationship skills. effective in providing exceptional customer service and associate relations, and ability to improve the bottom line• Clear concise written and verbal communication skills in English. Chinese language ability is extra points.• Proficient in general computer knowledge• Degree in Hospitality Management or similar• Working experience in China is preferred