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工作职责：1、遵守员工手册中的各项规章制度，确保团队所有成员熟悉理解公司员工手册各项规定并严格执行。2、可以被要求进行外卖工作、在厨房以外的地点完成工作和进行盘存工作。3、准备、提供和保存开胃菜、沙拉、三明治、拌酱及调味料。4、准备冷热调味料，确保质量和连贯性。5、准备和储存菜品，包括：鸡蛋、蔬菜、水果等。6、部门设施设备的维修的跟进，保证一切设施设备的正常运行。7、时刻保持自己和部门员工的纪律性和适当的操作。并检查个人卫生和工服，保持操作台的整洁和卫生及器具的清洁。熟悉污染食品的危险并进行适当检查，彻底清理冰箱。如有发现任何卫生隐患和其他问题需及时向上级领导汇报并采取适当的行动。8、协助财务部定期完成盘点，与管事部紧密联系确保器皿高质量的清洁和最低程度的破损。监督成本并提出可衡量的控制成本的建议，尽可能节约食品成本。9、确保所有员工接受正规的质量与服务规范培训，并配有高效、安全完成其工作的工具和设备。10、了解熟悉公司的消防、安全和紧急程序。11、完成任何其他合理的职责和被指派的职责。职位要求：1、持有当地政府规定的含酒精饮品知识课程证书或食品服务许可证或有效的健康或食品上岗证。2、一定的美学基础知识；3、具备有与本职位相配的中餐知识，高效率、高质量完成本职工作。4、精力充沛，创新思想，有丰富和广泛的烹饪技术、菜单设计和食品促销的经验。5、具有创新力。

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、有多年厨房冷菜工作经验 3、身体健康，能吃苦耐劳。

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.    Execute all assigned tasks as directed and delegated from the leader.执行其主管所指示委派的所有任务。2.    Performs all duties of kitchen associates as required.履行厨房员工的职责。3.    Recognizes superior quality products, presentations and flavor.注重食品的质量，呈现方式及风味。4.    Maintains food preparation handling and correct storage standards.做好备菜及履行正确的贮藏标准。5.    Maintains purchasing, receiving and food storage standards.维持采购，收货及食品贮藏标准。6.    Ensures compliance with all local, state and federal (Health Department) regulations.确保遵守当地政府（卫生部门）的规定。7.    Supports procedures for food & beverage portion and waste controls.支持餐饮部的各项程序及对浪费的控制。8.    Follows proper handling and right temperature of all food products.遵循食品的适当处理及正确的保存温度。9.    Knows and makes sense Marriott's 43 Points of Hygiene and Safety Standards is implemented and followed.了解并执行万豪43项卫生及安全标准。10. Operates and maintains all department equipment and reports malfunctions.操作及维护所有部门的设备，并汇报设备故障。11. Effectively investigates, reports and follows-up on associate accidents.有效的调查，报告及跟进员工事故。12. To implement a departmental daily “15 Minute” training program.执行并遵循每日部门15分钟培训计划。13. Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.确保宾客服务，业务需要和财务目标的实现.。14. Enforce the Marriott food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests.执行万豪食物制备及呈现方式的指南，以确保提供给客人品质如一的美食。15. Responds to guest inquires or concerns within 24 hours in what is deemed the appropriate manner.对客人的疑问24小时内做出回应，以确定认为适当的方式。16. Ensures the Hotel delivers to guests: “Simply Fresh Chef-crafted Food”.确保酒店为客人提供“简单但是厨师精心制作的食物“。17. Maintain F&B concepts and Mission standards fro preparation & presentation.保持餐饮的概念及使命，关于备菜和展示。18. Promote positive inter-departmental relations through candid communication and cooperation.通过坦诚的沟通合作，积极推动跨部门的合作。19. Follow and implement Prime times during operation hours.贯彻和落实黄金时段的营业时间。20. Perform any reasonable request made by the management which is not life threatening or against the law.履行由管理层做出的任何合理的要求，不危及生命或违反法律。21. Above all. To lead by example through a “hands on” approach to motivate our associates to excel.通过“传递”的方式激励我们的伙伴，精益求精。22. Carry out other tasks as directed by your supervisors.执行上司交待的其他任务。

1.    参与菜单编制和新品开发；根据菜单和营业情况，合理安排本组员工工作。 2.    负责安排申领原料，加工、烹调、切配、发放各类冷菜。 3.    督导员工按规格加工制作冷菜，保证冷菜出品的口味、装盘、数量、形式等合乎规格，负责所有冷菜调味汁的制作。 4.    每天检查冰箱内的冷菜质量，力求当天制作当天出售，•严格控制冷菜剩余量。每日开餐前将短缺、过剩食品情况报上司。5.    不断钻研冷菜技术，适时推出冷菜新品。6. 负责对装盘形式和重量进行检查，准确控制冷菜成本。7.    每天检查所用冷藏设备的运转是否正常，发现问题及时报告，安排维修。8.    合理安排本组员工值班、轮休，参与本组员工工作表现的考核、评估。9.    检查督促员工保持个人和工作区域卫生，确保食品卫生安全，督促员工做好收尾工作。 10.  督导员工按规程操作生产，保证设备设施及生产的安全。 11． 完成厨师长布置的其他工作任务。 

Responsibilities工作职责1.Provides a courteous and professional service at all times. 2.Organises and sets up the assigned section of the respective Kitchen as efficiently as possible to increase speed and maximise productivity.3.Ensures that all dishes from that section are prepared consistently and according to standard recipes. 1.始终提供礼貌和专业的服务；2.组织和建立餐饮厨房内分配好的部分，尽可能有效的加速和生产力最大化；3.确保所有菜肴是根据标准菜谱一直准备的。Preferred Qualification and Skills 岗位职责1.High school education, cooking school or culinary institute education or equivalent experience；2.Mandarin speaking is a must and work authorization in China is required.1.食品烹饪相关高中学历或相关工作经历；2.能够讲普通话及具备在中国工作的许可。

岗位职责：1.在厨师长的协助下为员工准备并进行相关培训以维持厨房及酒店水准。2.履行职责并根据每日营运要求为宴会、点餐服务以及特殊促销活动设计所有厨房烹饪之菜品及摆盘。3.协助厨师长监督所有菜品及摆盘的质量与持续性（质量控制）。4.能够在相关区域操作指定的厨房设备。5.保证厨房区域包括仓库、冷房、冷冻室、干货库干净、整洁并做到卫生标准。岗位要求：1.高中以上学历，烹饪相关专业；2.具有酒店或知名餐饮企业2年以上相关工作经验；3.有相关工作经验；4.身体健康，热爱餐饮烹饪工作，有较强责任心和事业心。

岗位职责

Prepares and cooks food according to standard procedures, recipe cards, photographs and given instructions. Assists the Sous Chef in training associatesParticipates in product development and in controlling the smooth operation of the kitchen. Prepares and cooks food in all areas of the kitchen as and when directed. Participates in the control of associates. Participates in associate’s development Participates in the control of food quality, food taste, food presentation, and food requisition.根据工作标准、备料单、照片及上级指示准备食物，协助厨师长培训员工。参与提高食品质量，保证厨房运作的顺利进行。当接到指示时厨房的所有区域都要进入工作状态。协助管理员工，为员工发展提供帮助，参与食物的质量控制，提高产品的菜色和味道。 

位职责/职位描述1.      相关厨房工作经验         Related working experience 2.      业务知识熟练；工作认真         Skilled in relevant technique and knowledge,hard-working3.      熟悉相关菜品的制作等，出品稳定         Familiar with  the production process of Korean cuisine

·         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 Commis, 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 Regulationo    酒店的规则和规定o    Health and Safetyo    健康和安全

岗位职责：1.Prepares food for guests and team members efficiently, economically, and hygienically as per the standard recipes following the standards and procedures.为客人和员工高效率的提供食物，做到物美价廉，要按照标准食谱制作并且要符合食品卫生.2.Hands on supervision of work operations.监 督 厨房的正常运作.3.Assist the Sous Chef/Junior Sous Chef in the day-to-day operation of the kitchen and to help maintain a high Standard of food preparation and presentation.协助厨师长/副厨师长管理厨房的正常运作，保证食品的高质量.4.Planning, Preparation and Implementation of High Quality Food& Beverage Products and Set-up’s in all Areas and Restaurants.计划和准备执行高质量的食品和摆设在指定的餐厅.5.Continuous Organization of Maintenance, Cleanliness and Hygiene according to Safe & Sound Procedures as well the established FSMS Standards.继续保持清洁和卫生依照安全和可靠的程序制定的卫生标准.6.Maintain at all times a professional and positive attitude towards his team members, and supervisors alike, and behave in accordance to the established hotel rules and team member handbook for him and team member under his supervision. To ensure smooth operation of the department.时刻保持对于同事和主管等一个专业和积极的态度，依据酒店的规则和员工手册的要求行为举止，确保部门的良好运营.7.Willingness to learn and adapt to changes.积极的学习和适当的改变.8.Correct usage of all equipment, tools and machines.正确操作所有的设备、器具和机器.9.Check the quality of food prepared by team member to the required standard and make necessary adjustments.检查员工准备的食品质量按需求标准和做出必要的调整.10.Carries out any other reasonable duties and responsibilities as assigned.完成任何其他合理的职责和被指派的职责. 岗位要求：1、3 years Chinese kitchen experience.至少有3年中厨房的工作经验。2、Minimum requirements-High school graduate, Preferred – Completed Technical education in Hospitality or Culinary school高中毕业，最好是专业烹饪学校毕业.3、Knowledge in HACCP.在食品安全体系方面的知识。

1、听从厨师长安排，向厨师长负责；2、负责对各种凉菜食品的烹调工作，保证食品质量；3、负责检查厨房内的清洁卫生与安全；4、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。5、请领厨房内所需的食品原料及一切使用工具与消耗品；

由同岗位经验者优先考虑

Holds a qualification in Kitchen Production and Management.Knowledge and hands on experience in Kitchen management, menu planning and operational skills.Good Guest Relations Skills.Basic Computer SkillsEffective trainer, experienced in the delivery of skills training.Basic Knowledge of kitchen hygiene practices and occupational health and safety standards.Minimum two to four years work experience as Chef de Partie in a hotel or large restaurant with good standards.Preferably with experience in luxury international brands.

本职位工作地点在：南京市鼓楼区广州路188号苏宁环球套房饭店。岗位职责1.拟订本组工作工作计划，督促员工实施。2.提出控制毛利率的实施细则，确定原料配比方案，拟定新菜品和时令菜品推出方案。3.分派员工工作，组织制作各种冷菜。4.计划并安排领用当日各种原料和调料，严把原料质量关。5.严把冷菜质量关，负责本组员工业务考评，根据员工特点进行岗上培训和业务指导。6.负责本岗位各种设施、设备、用具的安全使用和保养。工作地点：广州路188号苏宁环球套房饭店联系人：周女士联系电话：83232888-1786

岗位职责1.为客人和员工高效率的提供食物，做到物美价廉和要按照标准谱制作并且要符合食品卫生。2.监督冻厨的正常运作。3.协助厨师长管理冻厨的正常运作，保证食品的高质量 。4.在厨房运作方面支持厨师长工作，保证提供高效率的服务。5.管理并参与本部门的制作工作 。6.协助自助餐/散点的装饰和饰品。岗位要求1.大专以上学历,同岗位工作经验2年以上或冷厨工作经验的优先考虑。2.接受过专业技术训练，达到五级厨师技术水平。3.有相关经验者优先考虑。4.身体健康，精力充沛。

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.有多年厨房冷菜工作经验3.身体健康，能吃苦耐劳。

根据工作标准、备料单、照片及上级指示准备食物，协助厨师长培训员工。参与提供食品发展，保证厨房运作的顺利进行。当接到指示时厨房的所有区域都要进入工作状态。协助管理员工，为员工发展提供帮助。参与食物的质量控制，提高产品的菜色和味道。Prepares and cooks food according to standard procedures, recipe cards, photographs and given instructions. Assists the Sous Chef in training associates.Participates in product development and in controlling the smooth operation of the kitchen. Prepares and cooks food in all areas of the kitchen as and when directed. Participates in the control of associates. Participates in associate’s development. Participates in the control of food quality, food taste, food presentation, and food requisition.

岗位职责1、熟练掌握凉菜菜品的制作程序与标准，提供令顾客满意的菜品。2、熟练掌握并遵守每道菜品的操作程序和工艺要求，确保菜品色、香、味、形均符合要求；3、按菜品标准及制作方法餐中制作凉菜菜品，在保证菜品质量的前提下，提升出品速度；4、与厨房员工保持良好的沟通，与同事和睦相处5、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。6、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。7、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。8、检查每日餐后的原料消耗,及时申购、补充。9、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。

·Supervise the service and delivery of menu items in assigned restaurant ensuring a high level of quality and consistency.监督所在餐厅的服务和菜单内容的提供情况，确保高品质和一致性。· 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。

位职责/职位描述1.      相关厨房工作经验         Related working experience 2.      业务知识熟练；工作认真         Skilled in relevant technique and knowledge,hard-working3.      熟悉相关菜品的制作等，出品稳定         Familiar with  the production process of Korean cuisine

In absence of Manager, conducts shift briefings to ensure hotel activities and operational requirements are known        在经理缺席时进行交接班说明，确保了解酒店的活动和运营要求。-       Participate in the planning and costing of menus        参与菜单的计划编制及成本计算-       Develop and write standard recipes        积极发展于手写菜单配方的标准-       Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly        确保全面了解的产品知识，不仅包括食品成分、设备、供应商、市场、当前动向，提出一些适当的建议，并对厨房的运作作出相应的调整-       Works with Supervisor in the preparation and management of the Department’s budget        和上级领导一起编制和管理部门预算。-       Control of food purchases levels in line with business volume and liaise with the store person        与库管人员一起控制食品采购水平。-       Maintain personal hygiene        保证个人卫生-       Provides direction to the Kitchen helpers, including Commis, 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。-       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 。-       Works with Supervisor in manpower planning and management needs         和上级领导一起进行人力规划和管理需求。-       Identifies training needs, develops formal training plans and conducts training sessions for accounting and operational staff in coordination with other departments        确定培训需要， 与其它部门合作制定正式培训计划，对财务和运营人员进行培训。