岗位职责1.组建团队，制定管理制度2.负责中西餐热菜厨房出品研发；3.制定岗位职责和工作流程；4.协助行政总厨调研工作；5.协助行政总厨跟进物资选样和厨房施工进展；6.协助行政总厨制定食品安全应急预案。岗位要求1.专业烹饪学校学历；2.有5年以上相关经验，其中至少2年以上的厨师长管理岗位经验，有酒店管理、大型餐饮公司工作经验为佳者优先考虑；3.熟悉中西餐厨房管理和操作流程；4.具备良好的沟通、协调、组织、领导能力；具有良好的服务意识和团队合作精神，有新菜的创新能力和开发能力，能独立负责厨房的所有事务和人员。

岗位职责1.组建团队，制定管理制度2.负责中西冷菜厨房出品研发；3.制定岗位职责和工作流程；4.配合行政总厨调研工作；5.配合总厨跟进物资选样和厨房施工进展；6.配合行政总厨制定食品安全应急预案。岗位要求1.专业烹饪学校学历；2.有5年以上相关经验，其中至少2年以上的厨师长管理岗位经验，有酒店管理、大型餐饮公司工作经验为佳者优先考虑；3.熟悉中西餐冷菜和烧腊厨房管理和操作流程；4.具备良好的沟通、协调、组织、领导能力；具有良好的服务意识和团队合作精神，有新菜的创新能力和开发能力，能独立负责厨房的所有事务和人员。

· In absence of Manager, conducts shift briefings to ensure hotel activities and operational requirements are known在上级缺席的时候，管理轮更简报去确保知道酒店的行动和运作的需求· Apply and store general goods领取及储存日用品· Decorate restaurants & Kitchens装饰及摆放餐厅和厨房· Make buffet menu自助餐菜单的制定· Prepares, cooks, serves and stores the following dishes:预备，烹调，提供和贮藏下列菜式：· Appetizers, Savories, Salads and Sandwiches头盘，小食，沙律和三文治· Applies organization skills for mise en place:应用基础技巧准备：· Sauces汁酱· Produces hot and cold sauces for menu items ensuring consistency.提供热或冷汁，并确保与餐牌项目的一致性。· Eggs, Vegetables, Fruit, Rice and Farinaceous dishes.蛋类，蔬菜类，水果类，饭类和粉类。· Poultry and Game dishes家禽类和野味类· Meat dishes肉类· Meat marinades腌肉· Carve meats切肉· Fish and Shell fish鱼类和贝壳类· Sauces for fish and shell fish跟鱼类和贝壳类的汁酱· Garnishing  techniques and methods of service for fish鱼类的装饰技术和方法· Buffet food自助餐食物· Prepares and presents food for buffets准备和演示自助餐食物· Stores buffet items贮藏自助餐项目· Communicates politely and display courtesy to guests and internal customers.对来宾和国内的客人客气地沟通和礼貌地展示。· Provides direction to the Kitchen helpers, including Commis, Cooks, Kitchen Attendants and Stewards给厨房助手提供指导，包括厨工，厨什和管事员。· Establishes and maintains effective employee working relationships建立和维持有生气的同事工作关系。· Attends and participates in daily briefings and other meetings as scheduled按照预定出席和参与日常简报和其它会议。·  Attends and participates in training sessions as scheduled按照预定出席和参与培训课程。· Prepares in advance food, beverage, material and equipment needed for the service提前准备服务用的食物，饮品，原料和设备。· Cleans and re-sets his/her working area清洁和重新安排你的工作区域。· Implements the hotel and department regulations, policies and procedures including but not limited to:执行酒店和部门规则，政策和程序：· House Rules and Regulation公司规则和规章· Health and Safety健康和安全· Grooming仪容· Quality质量· Hygiene and Cleanliness卫生和清洁· Performs related duties and special projects as assigned完成相关职责和分派的特别任务· Maintain hygienic standards and practices维持卫生标准· Maintain a hygienic kitchen维持厨房的清洁卫生· Clean the kitchen and equipment清洁厨房及设备· Maintain personal hygiene保持良好的个人卫生· Financial Responsibilities财务职责· Works with superior in preparing and managing departmental budget and financial goal.协助上司准备并管理部门预算及财务目标。· Educate employee to recycle where-ever possible and enforce cost saving measures.教育同事进行资源循环利用，增强同事成本控制意识。 · Occupational Health and Safety Responsibilities:职业健康及安全职责：· Understand OH&S policies and procedures. Educate employee to enforce OH&S guidelines.熟悉职业健康及安全政策及流程。指导同事以确保安全贯彻实施。· Understand property safety, first aid, fire and emergency procedures. Operate equipment safely.熟悉财物安全、急救、火灾及紧急程序。安全使用相关设备。· Correct a hazardous situation. Report potential dangerous to related department immediately.更正危险状况。实时向相关报门报告危险状况。· Log security incidents and accidents in accordance with hotel requirements.根据酒店要求，记录安全事故。· Ensure to implement all fire, health, and safety procedures per required by hotel.确保实施酒店火灾、健康及安全流程。

岗位职责1、监督中厨房、宴会厨房及职工厨房员工的工作，控制所有设施及成本，增加餐饮部的利润。2、负责所有中餐的准备、烹饪及装饰工作，以达到最高的质量标准。3、检查存货及成品。4、检查所有食品的准备情况、5、清楚所有食品的配料、技巧、烹饪方法及设备等方面的知识。6、研究当地餐饮市场，极积开创新菜。

· In absence of Manager, conducts shift briefings to ensure hotel activities and operational requirements are known.在上级缺席的时候，管理轮更简报去确保知道酒店的行动和运作的需求。· Apply and store general goods领取及储存日用品· Decorate restaurants & Kitchens装饰及摆放餐厅和厨房· Make buffet menu自助餐菜单的制定· Prepares, cooks, serves and stores the following dishes:预备，烹调，提供和贮藏下列菜式:· Appetizers, Savories, Salads and Sandwiches头盘，小食，沙律和三文治· Applies organization skills for mise en place应用基础技巧准备· Sauces汁酱· Produces hot and cold sauces for menu items ensuring consistency提供热或冷汁确保与餐牌项目的一致性· Eggs, Vegetables, Fruit, Rice and Farinaceous Dishes蛋类，蔬菜类，水果类，饭类和粉类· Poultry and Game dishes家禽类和野味类· Meat dishes肉类· meat marinades腌肉· carve meats切肉· Fish and shell fish鱼类和贝壳类· sauces for fish and shell fish跟鱼类和贝壳类的汁酱· garnishing  techniques and methods of service for fish鱼类的装饰技术和方法· Buffet Food自助餐食物· Prepares and presents food for buffets准备和演示自助餐食物· Stores buffet items贮藏自助餐项目· Communicates politely and display courtesy to guests and internal customers对来宾和国内的客人客气地沟通和礼貌地展示· Provides direction to the Kitchen helpers, including Commis, Cooks, Kitchen Attendants and Stewards给厨房助手提供指导，包括厨工，厨什和管事员· Establishes and maintains effective employee working relationships建立和维持有生气的同事工作关系· Attends and participates in daily briefings and other meetings as scheduled按照预定出席和参与日常简报和其它会议·  Attends and participates in training sessions as scheduled按照预定出席和参与培训课程· Prepares in advance food, beverage, material and equipment needed for the service提前准备服务用的食物，饮品，原料和设备· Cleans and re-sets his/her working area清洁和重新安排你的工作区域· Implements the hotel and department regulations, policies and procedures including but not limited to: 执行酒店和部门规则，政策和程序：· House Rules and Regulation公司规则和规章· Health and Safety健康和安全· Grooming仪容· Quality质量· Hygiene and Cleanliness卫生和清洁· Performs related duties and special projects as assigned完成相关职责和分派的特别任务· Maintain hygienic standards and practices维持卫生标准· Maintain a hygienic kitchen维持厨房的清洁卫生· Clean the kitchen and equipment清洁厨房及设备· Maintain personal hygiene保持良好的个人卫生· Financial Responsibilities财务职责· Works with superior in preparing and managing departmental budget and financial goal.协助上司准备并管理部门预算及财务目标。· Educate employee to recycle where-ever possible and enforce cost saving measures.教育同事进行资源循环利用，增强同事成本控制意识。· Occupational Health and Safety Responsibilities职业健康及安全职责· Understand OH&S policies and procedures. Educate employee to enforce OH&S guidelines.熟悉职业健康及安全政策及流程。指导同事以确保安全贯彻实施。· Understand property safety, first aid, fire and emergency procedures. Operate equipment safely.熟悉财物安全、急救、火灾及紧急程序。安全使用相关设备。· Correct a hazardous situation. Report potential dangerous to related department immediately.更正危险状况。实时向相关报门报告危险状况。· Log security incidents and accidents in accordance with hotel requirements.根据酒店要求，记录安全事故。· Ensure to implement all fire, health, and safety procedures per required by hotel.确保实施酒店火灾、健康及安全流程。

岗位职责1、监督中厨房、宴会厨房的工作，控制所有设施及成本，增加餐饮部的利润。2、负责所有中餐的准备、烹饪及装饰工作，以达到最高的质量标准。3、检查存货及成品。4、检查所有食品的准备情况、5、清楚所有食品的配料、技巧、烹饪方法及设备等方面的知识。6、研究当地餐饮市场，极积开创新菜。岗位要求1、中专及以上学历,同岗位工作经验2年以上。2、接受过专业技术训练，达到X级厨师技术水平。3、有丰富的技术及行政经验，其中在5星级饭店工作不得少于2年以上。4、懂得成本核算，食物原料及食品营养知识。5、身体健康，精力充沛。

岗位职责1.监督中厨房、宴会厨房及职工厨房员工的工作，控制所有设施及成本，增加餐饮部的利润。2.负责所有中餐的准备、烹饪及装饰工作，以达到最高的质量标准。3.检查存货及成品。4.检查所有食品的准备情况.5.清楚所有食品的配料、技巧、烹饪方法及设备等方面的知识。6.研究当地餐饮市场，极积开创新菜。岗位要求1.XX以上学历,同岗位工作经验X年以上。2.接受过专业技术训练，达到X级厨师技术水平。3.有丰富的技术及行政经验，其中在X星级饭店工作不得少于X年以上。4.懂得成本核算，食物原料及食品营养知识。5.身体健康，精力充沛。

南京丽笙精选度假酒店筹备项目 虚位以待

岗位职责1.在厨师长的领导下，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.根据厨师长分工，完成大型宴会、酒会的菜品制作任务。任职资格1.中专以上文化程度，或相关专业毕业。2.熟悉西/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。

Job responsibilities:1. Improve the kitchen organization, improve the layout of kitchen equipment to ensure the quality of dishes;2. Supervise the work of all kitchen staff, control facilities and costs, increase revenue;3. Check the quality of the goods received;4. Constantly update the cooking archive of all dishes on the menu;5. Responsible for the preparation, cooking and decoration of all food in the Department, and ensure the quality standards are met;6. Understand the needs of guests, plan and design the menu together with the food and beverage department, and timely develop catering products that meet the local and local needs;7. Responsible for interviewing, hiring staff, familiarizing the staff with the hotel, praising, training, advising and suspending.Qualifications: 1. More than 5 years working experience in the same position;2. Have received professional technical training, have star hotel buffet breakfast, buffet Chinese food production experience is preferred;3. Familiar with kitchen operation management and cost control methods, familiar with the performance of kitchen equipment, use and maintenance methods;4. Knowledge of Chen Ben accounting, food raw materials and food nutrition knowledge;5. Healthy and energetic.岗位职责：1、健全厨房组织，完善厨房设备的布局，保证菜肴的质量；2、督导厨房所有员工的工作，控制设施及成本，增加收益；3、检查所收货物的品质；4、不断更新菜单上所有菜品的烹饪存档；5、负责本部所有食品的 准备、烹饪、装饰，并确保达到质量标准；6、了解宾客需求，与餐饮部一起筹划和设计菜单，及时开发符合当时和当地需求的餐饮产品；7、负责面试，聘用人员，使员工熟悉酒店，进行表扬、培训、劝告、停职的工作。任职资格：1、同岗位工作经验5年以上；2、接受过专业技术训练，有星级酒店自助早餐、自助中餐出品经验优先；3、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；4、懂得陈本核算，食物原料及食品营养知识；5、身体健康，体力充沛。