1. To achieve departmental goals, in terms of food quality, financial targets, training and high talent morale.实现及达到部门的各项目标：食品的质量，财务的指标，培训和鼓舞英才的士气等。 2. Responsible for the hygienic and safe preparation of food within the venue.负责卫生和安全的场地内的食物做准备。 3. Ensuring that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimising wastage.确保所有食品准备按标准食谱卡片同时维护部分控制和减少浪费。 4. Ensuring that food stock levels within the kitchen and pantry areas are of sufficient quantity and quality in relevance to the hotel occupancy and function forecasts.确保食品厨房和储藏室区域内的库存足够数量和质量的相关性酒店入住率和功能预测。 5. Ensuring that all food products received into the kitchen are of the required standard and quality and that they are stored and rotated correctly.确保所有食品收到进厨房所需的标准和质量,他们正确地存储和周转。 6. High School and Culinary Education Preferred.高中毕业和厨务教育背景优先。 7. 3 to 5 years work experience in international hotel preferred.3-5 年在国际酒店工作的相关经验。 Love the “W” brand and lifestyle, passion with the new market trend, always looking for WHAT’S NEW, WHAT’S NEXT.热爱“W”品牌及其生活方式，总是对市场潮流十分敏感。总是寻找新的东西来领导市场。

DUTIES AND RESPONSIBILITIES职责和任务1. Supervises, coordinates and participates in the activities of kitchen staff engaged in the proper cleaning, cutting, marinating, seasoning and cooking of all food stuffs for respective kitchen.管理，协调并参与厨房雇员为每个厨房正确的清洁及所有食品，切割，腌制，调味2. Suggests breakfast, lunch and dinner menus weekly and submits same to Executive Chef for approval; checks daily menu, function order or forecast to determine kind and quantity of food items to prepare有关每周早饭，午饭，晚饭的菜单和建议，取得总厨肯定，检查每天菜单，宴会菜单或确定的种类预算和食品的品种和数量的准备工作3. Prepares requisitions of food items based on planned food prepared准备预定的食品种类并做出计划4. Observes and tests food being cooked; samples all food prepared.预先注意和尝试食品准备样品5. Supervises dishing out of food portions to guests or employees attends to meal suggestions cafeteria meeting and complaints; reports to Head Chef / Sous Chef regarding same.监督好客人的特别点单或员工的特别推荐，自助餐会议和投诉，并告知上级主管6. Utilizes leftover food; converts unconsumed cooked food to other dishes充分利用剩余食品，转换成为其他食品7. Checks on requisitioned supplies to determine freshness, quality and quantity.检查订单供给食品的质量，数量，新鲜程度8. Prepares weekly schedules of his personnel.准备个人的每周计划9. Trains and evaluates performance of his personnel培训和评估个人的技能10. Ensures that kitchen equipment and utensils are handled and used properly保证厨房设备和用具正确操作11. Ensures that hotel cost control policies and procedures are followed确保落实酒店的成本控制政策和程序12. Supplies other kitchen outlets with their requirements根据其他餐厅厨房的要求提供物品13. Ensure cleanliness and maintenance of equipment, work areas, and cold rooms, in coordination with other kitchens or stewarding与管事部或其他厨房协调确保设备，工作区域及一冷房的清洁及维护14. May act as Head Chef/Sous Chef during his absence在厨师长不在履行其职责15. Conducts preliminary selection interviews of candidates for positions in his section taking into account standards of personnel quality of the hotel组织面试第一轮员工并使之尽量达到酒店要求16. Conducts orientation for new hires for his section advising them in writing of the standards against which performance of their subordinates will be evaluated组织新员工参加迎新培训，并书面告知下属员工今后业绩评估的标准。17. Initiates Commendations and Misconduct Notices执行奖励，惩罚18. Appraises performance of subordinates and recommends appropriated action basing on results of rating给予员工评估和建议19. Identifies training needs of subordinates of personnel within his section根据对象制定培训需要20. Performs duties common to supervisors and other duties as may be assigned.同其他主管同责JOB SPECIFICATION工作要求1. 3 years experience in a hotel of international standards1years in supervisory capacity3年星级酒店工作经验，1年管理经验2. Ability to handle personnel essential有能力进行人员管理3. Cost oriented懂得成本控制4. Personal and neat举止大方，仪表端庄

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3年以上厨房冷菜工作经验3、身体健康，能吃苦耐劳。

 1.负责餐厅本帮菜菜品的出品2.擅长上海本帮菜，对菜的色、香、味、形、营养等方面有心得3.维护好厨房卫生及安全，确保提供安全可口的菜肴产品4.完成上级交办的其他工作。

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、有江浙冷菜工作经验。3、身体健康，能吃苦耐劳。

1. Oversee the production of food within the culinary department ensuring that the quality of the product is consistently upheld.  Implement menu engineering and maximise food revenue whilst controlling costs and other overheads.负责监督所有厨房部门食品质量始终保持一致。制定菜单确保收入的同时和食品的成本在控制内。 2. Assist Chief Steward on controlling HOE & OE breakages, and participate on each inventory.协助管事部经理控制运营物资和营运物品的破损工作，并参与库存盘点。 3. Recipe cards Inspect portion control in all areas, ensuring that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimising wastage.在所有区域里食谱卡检查控制部分，确保所有食物的准备按照标准食谱卡的标准同时保持部分控制和尽量减少浪费。  4. Responsible for the hygienic and safe preparation of food within the food preparation areas by Marriott Hygiene standards. Maintain a food safety program. Out-source a health consultancy to regularly monitor food safety within the kitchens. Quarterly inspect Vendor storage unit to check their hygiene standard and report any issues.负责万豪卫生标准内的食品准备区域的卫生和安全准备。维护食品安全计划。定期咨询健康顾问   监控厨房内的食品安全。每季检查供应商存储单元，检查其卫生标准并报告任何问题。 5. Ensure all equipment is properly maintained and stored, with all breakage’s and breakdowns being properly reported and recorded.确保所有设备的正确维护和储存，所有破损和故障的正确报告和记录。 6. Be fully conversant with the hotel’s fire, security and emergency procedures.熟悉酒店的消防、安全与急救程序。7. 8 to 10 years culinary experience within 5 star hotel and or restaurant equivalent.在5星级的酒店或者相连的餐厅里有8至10年的厨房经验。Love the “W” brand and lifestyle, passion with the new market trend, always looking for what’s New, What’s next.热爱“W”品牌及其生活方式，总是对市场潮流十分敏感。总是寻找新的东西来领导市场。

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。

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.负责工作区域的卫生，保持厨具清洁光亮。5.负责所用厨具、器具、设备的维护保养。

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2年厨房冷菜工作经验3、身体健康，能吃苦耐劳。

1.做好充分准备，以便使工作顺利进行；2.为避免浪费，要进行检查；3.能操作本部门所有的用具及设备；4.负责处理卫生以及减少浪费的发生；5.检查准备情况以确保质量；6.不断增加新的凉菜品种；7.带领员工工作，以确保工作的顺利进行；8.不断培训员工，以提高出品的质量；9.完成上级布置的其它工作；10.建立并保持部门内良好的人事关系。

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

1.负责冷菜制作所需的水果、调料等的提前领取2.负责宴会、零点、自助等各类的冷菜、水果盘的加工、烹制及装盘工作，对出品的质量和要求负责3.不断推出冷菜新品4.严格按标准投料制作冷菜，准确控制冷菜制作成本5.定期检查、整理冰箱、冷库，分开存放生熟食品6.严格控制成品剩余量7.每天对本岗位用到的菜墩、道具及周围环境进行消毒8.检查冷菜间所有设备是否正常，发现问题及时报告厨师长，以便安排维修9.完成上级交办的其他工作

岗位职责1.各类冷菜的烹调制作,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,妥善保管各种冷菜原材料,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。6、指导并管理下级厨师岗位要求1.为人正直，有责任心。2.有多年厨房冷菜工作经验3.身体健康，能吃苦耐劳。4.熟悉江浙沪一带的菜系（冷菜）

岗位职责：1、根据营业常规状况，负责安排当日冷菜品种及重点时令冷菜的制作2、督促分部主管做好原料供应，检查原料质量，在生产过程中有效控制各类物品的消耗，保证食品的成本率。3、保证好冷菜出品的及时性，口味符合大多数人的要求，装盘及造型符合规定要求4、检查库房原料储存，协助成本核算员做好生产过程中的成本核算控制，监督投料，降低用料消耗，控制成本5、每天检查冰箱内冷菜及原料的质量，按照原料先进先出的原则，力求当天制作的冷菜当天用完，严格控制冷菜的剩余量，以防因存放时间过长而变质6、制订计划购买原料，严格控制冷菜的成本费用；7、有同岗位相关经验的优先录用

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.初中以上学历，或相关专业毕业.2.有2年以上厨房冷菜工作经验，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。

1、 根据营业常规状况，负责安排当日冷菜品种及重点时令冷菜的制作；2、 保证好冷菜出品的及时性，口味符合大多数人的要求，装盘及造型符合规定要求；3、积极钻研业务，不断推出新菜品，并根据季节性变化推出时令菜品，不断努力提高菜品质量；4、 制订计划购买原料，严格控制冷菜的成本费用；5、 完成厨师长交办的其它工作任务。

1、 根据营业常规状况，负责安排当日冷菜品种及重点时令冷菜的制作；2、 保证好冷菜出品的及时性，口味符合大多数人的要求，装盘及造型符合规定要求；3、积极钻研业务，不断推出新菜品，并根据季节性变化推出时令菜品，不断努力提高菜品质量；4、 制订计划购买原料，严格控制冷菜的成本费用；5、 完成厨师长交办的其它工作任务。

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3年厨房冷菜工作经验3、身体健康，能吃苦耐劳。

SCOPE范围Under the direction of the Chinese Master Chef and within the limits of established Kempinski Hotels Policies & Procedures, produces quality food to standard within their designated kitchen.在中餐行政总厨的领导下，依照凯宾斯基饭店的制度与程序，按标准在指定厨房里制作出高质量且口感极佳菜品.Big support to the department leaders  for jobs arrangement支持部门领导的工作安排。MAIN RESPONSIBILITIES主要职责Prepare, process, serve and store food in respect to HACCP guidelines and Legal Hygiene bureau rules and regulations, in respect to hotel Policies and kitchen operating procedures.根据危害分析关键控制点、法定卫生局规章制度以及酒店政策和厨房操作程序来准备、进展、提供服务和储存食物Produce food with highest level of care, attention to details and passion. Take great care in seasoning, cooking timing and techniques, food presentation and taste.最大程度的细致、关注细节以及热情来生产食品。在调味、烹饪时间及技术、食物出品及口感上要格外谨慎Maintain the highest hygiene and work safety standards维持最高卫生标准和最高工作安全标准Adhere to recipes standards, portion size, delivery and pick up time, brand standards where applicable as per hotel policies and procedures.严格遵守酒店规章制度中的食谱标准、部分大小、传递以及食用时间、品牌标准Be able to provide food in accordance to outlet requirement and maintain flexibility to work within kitchen section and department of different cuisines as per department need and training specifications能提供满足餐厅要求的食物，与厨房不同菜式分部灵活合作Store properly unused food in order to minimize waste and maximize food rotation适当储存不用的食物以便最小化浪费和最大化食物利用Ensure all food items received meet hygiene safety requirement and specifications. Follow proper control processes, ensure not physical, chemical or pest contamination of received food, check quality, quantity and temperature of food received.确保所有收到的食物都满足卫生安全要求及规格。遵守合适的控制程序，确保收到的食物没有物理、化学危害或虫害，检查其质量、数量及温度Support supervisors and managers to ensure proper stock item rotation and timely reordering of food.支持部门领导以确保合适的库存品的利用以及及时订购食物Support supervisors and managers to ensure timely food preparation with sufficient food quantity provided for each meal requirements支持部门领导以确保每餐要求的足够食物量的及时食物准备Ensure food is served and store at the appropriate temperature at all times in accordance to hotel policy and HACCP guidelines.确保食物出品和储存随时都保持在合适的温度，同时满足酒店政策及危害分析与关键控制点Maintain Hygienic Standards 保持卫生标准Ensure working stations, buffet stations, and all related food preparation areas are properly cleaned at all times确保工作区、自助餐区以及所有食物Always clean and sanitize kitchen equipments, working tools, and working station thoroughly and with care before finishing duty and or starting a new work task.在下班之前或上班时，彻底清洁消毒厨房设备、工具以及所有工作区Maintain highest level of personal hygiene and respect hotel grooming standards维持最高标准的个人卫生，并遵守酒店仪容仪表标准Provide one to one instruction to commis 2 and 3 and trainee when required如必要，对初级员工和实习生提供一对一的指导Maintain a Safe and Secure Working Environment维持一个安全的工作环境Be aware of duty of care, and adhere to occupational health and safety legislation, policies and procedures强调保养职责，遵守工作区健康和安全法规、政策和程序Report any breakage, malfunction, unproper working conditions and working hazard to supervisors and managers immediately.及时向部门领导汇报破损、故障及不合适的工作条件以及工作障碍Initiate action to correct any hazardous situation and notify supervisors/ managers of potential danger采取行动排除危险，向上级或经理报告危险隐患Adhere to the hotel’s security and emergency policies and procedures坚持遵守酒店安全制度、紧急情况处理规定和程序Be familiar with property safety, current first aid and fire emergency procedures熟悉对财产安全、紧急救护和火警等处理程序Log security incidents in accordance with hotel requirements依照酒店要求记录安全日志和事故记录Ensure a high level of cleaning is maintained in your work area维持所在工作区的高水平清洁Demonstrate professional attitude and behavior at all times随时表现出职业态度和行为Analyze, evaluate and improve your personal performance on a continual basis以不断提高的标准分析、衡量、改善你的个人表现Attend department related meetings when required出席部门相关会议Adhere to duty roster, staff leaves and attendance record as requested by hotel policies and procedures.遵守酒店政策程序所要求的排班安排，员工假期以及出勤记录Comply with all Hotel and Corporate Guidelines遵守酒店及公司的所有政策指南Carry out other tasks as directed by your supervisors执行上级交代的其他任务Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.根据业务或酒店需要，其余未尽条款可适时增加

岗位描述：1、按酒店规定着装，保持服装干净、整洁，进入冷菜专间前必须在二次更衣室进行双手消毒。2、严格施行政府颁布的食品卫生法等有关政策，讲究个人卫生，把好食品卫生质量关，搞好刀具及墩头等器具的清洁、消毒。3、禁止在冷菜专间内加工不是直接可入口食品，禁止加工过期、变质、三无等国家明令禁止生产的食品，原料处理上要做到物尽其用，一经发现立即上报厨师长。4、完成每天需领原料单的填写，报厨师长批准。5、餐具制度的严格执行，对领用餐具进行仔细检查，发现破损及时上报厨师长。6、负责样品菜的清爽出样，制作各种卤水、酱汁等调味品，做好餐前预备工作，及所有成品、装饰品的准备。餐前检查各销售菜肴的菜牌是否正确无误。7、按照冷菜规格和要求，拼摆最佳手法、造型、加热、调味等，使冷菜达到色、香、味、形、器的合理化，博得最佳效果。8、按序出菜，做到忙而不乱，并随时保持本区域的清洗卫生。9、当天所剩的熟食品，需用存放于保鲜盒或指定盛器内并包好保鲜膜，整齐存放于冰箱做到生熟分开按冰箱的存放图进行制定存放，并按成品要求设定冰箱温度。10、开餐完毕后，检查本部所有水、电等开关，检查食品是否要求放入冰箱，冷菜专间内的物品存放按5H的要求进行放置并在关门前点亮消毒紫外线灯。11、认真做好每日的原料、物品盘存工作，厨师长检查合格方可下班。12、下班前五分钟行“5H”（1）检查餐具归位是否正确；（2）检查垃圾杂物是否清理；（3）检查菜肴用具是否归位；（4）检查设施设备是否正常；（5）检查区域卫生是否整洁；（6）检查电源水源是否关闭；12、完成上级交代的其他任务。工作时间：8:30-13:00  16:00-20:00工作地址：宁波（奉化滕头店、慈溪达蓬山店、北仑银泰店）

Job Summary – (Role Summary) 工作概述﹣(职位概述)· Prepare food in accordance with portion and quality standards specified in recipes.依照菜谱中份量和质量的标准烹调食品。· Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.          遵守当地的卫生和安全法规，或其它适用的规定，以及品牌规范和当地的规章制度。 Essential Duties and Responsibilities – (Key Activities of the role)主要职责﹣(职务的主要工作)· Produces food of high quality according to standard recipes按照标准菜谱制作高质量的食品 · Assists with the preparation, presentation, decoration and storage of the following dishes:协助进行以下饭菜的制作、装盘、装饰和存储工作：o Meat dishes荤菜o Meat marinades腌肉o Carve meats割肉o Fish and shell fish水产品o Sauces for fish and shell fish水产品用酱o Garnishing techniques and methods of service for fish对鱼进行装饰的技巧和方法· Communicates politely and display courtesy to guests and internal customers与客人和内部客户礼貌、友好的交流。 · Provides direction to the Kitchen helpers, including Cooks, Kitchen Attendants and Stewards指导厨房帮手，包括厨师、厨房服务员和管事的工作。 · Communicates to his/her superior any difficulties, guest or internal customer comment and other relevant information  与上级交流疑难问题，客人或内部客户的意见以及其它相关信息。 · Establishes and maintains effective employee working relationships与员工建立并保持良好的工作关系。 · Attends and participates in daily briefings and other meetings as scheduled按计划参加并参与每日例会及其它会议。 · Attends and participates in training sessions as scheduled按计划参加培训活动。 · Prepares in advance food, beverage, material and equipment needed for the service事先准备服务所需的食品、饮料、材料和设备。 · Cleans and re-sets his/her working area清洁并整理工作区域。 · Implements the hotel and department regulations, policies and procedures including but not limited to:实施酒店和部门的规定、政策和工作程序，包括但不限于：  o House Rules and Regulation酒店的规则和规定o Health and Safety健康和安全o Grooming仪容o Quality质量o Hygiene and Cleanliness卫生和清洁 · Performs related duties and special projects as assigned      执行被分派的相关任务和特殊项目。  2. REQUIRED QUALIFICATIONS      资格 Required Skills –技能要求 · Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company.完全代表酒店，品牌和公司与顾客，员工和第三方交往的能力。· Food service permit or valid health/food handler card as required by local government agency.食品服务许可或当地政府规定的有效的卫生或食品上岗证。· Ability to read and write English具有英语读写能力。 Qualifications –学历· Vocational Certificate in Culinary Skills or related field.餐饮技能或相关专业的职业证书。 Experience –经验· 1 years related experience or formal training or an equivalent combination of education and experience.1年相关工作经历或与正式培训，或与此相当的教育和相关工作经验结合的背景。

 * Min 1-year in hotels related working experience至少1年以上酒店相关工作经验* With teamwork spirit and has proactive working attitude and strong adaptability具有团队合作精神；积极主动的工作态度及很强的适应能力

1、各类冷菜的烹调制作，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，妥善保管各种冷菜原料，合理用料，降低消耗成本3、负责对专用工具、砧板、容器等消毒工具，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，保证宾客食品的绝对安全

1、了解常规冷菜的制作，负责加工制作中餐厅各种冷菜，保证出品质量；2、能制作多种流行冷菜、冷盆；3、负责对餐厅冷菜准备、制作和出品进行把控；4、有本帮菜、川菜冷菜工作经验者优先考虑。任职资格：1、一年以上冷菜厨师经验，工作认真，技能熟练。一经录用，公司将提供良好的福利待遇和发展空间。包吃住，缴交社会保险，定期岗位培训，生日礼金、员工聚餐