根据从都的规章、制度及餐饮部的要求，在总经理-营运的领导下，全面负责食品的制作，控制厨房出品。制定各餐厅菜单和厨房菜谱，监督食品供应和食品质量，确定出品价格，控制成本费用，合理安排工作岗位。培训厨房员工的烹调技术、工作意识，协调厨房各岗位的工作，确保厨房工作的正常运作。处理客人的投诉。

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，增加效益。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，与餐饮部经理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，使员工熟悉饭店，进行表扬、培训、劝告、停职的工作。岗位要求1.大专以上学历,同岗位工作经验三年以上。2.接受过专业技术训练。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.懂得成本核算，食物原料及食品营养知识。5.身体健康，精力充沛。

仅考虑外籍人员Expatriate Only完全负责直接培训指导、规划、协调所有区域内的厨房部包括酒店经理/驻店经理对任何项目的要求，为我们的客人确保产品质量，并确保利润空间的同时时刻保持企业形象Complete responsibility for directing training supervising, planning, coordinating, of all areas within the culinary department including any projects requested by the Hotel Manager / Resident Manager of the hotel and its board; ensuring a quality product for our guests, and secure profit margins while maintaining the Corporate image of the Company at all times确保所有厨房食物的外观和温度是一样的并有最好的味道To ensure consistency and highest quality in the taste, presentation and appropriate food temperature for food served in all kitchens.确保所有食物的展示质量和清洁度是最符合公司标准的Ensures the quality and cleanliness of all food displays to the minimum standards of the Company保证以最大的创造力陈列食物Ensures maximum creativity in all food displays紧密配合管事部经理监测和确保所有清洁是按照时刻表正确完成的Liases and work closely with the Chef Steward in monitoring and ensuring that all cleaning are properly done and according to schedule准备资本支出预算以审查次年新的设备要求，以确保最高的质量和生产力Prepares CAPEX budget to review new equipment requirements for following year to ensure maximum quality output and productivity同财务总监和总经理回顾和分析月度损益表Reviews and analyses monthly profit and loss statement with Financial Controller and GM建议/控制机构的任何偏差±5%的措施Recommends / institutes measures for control for any deviation of plus or minus 5%根据业务量和服务标准按照已批准的编制和生产力水平安置员工Maintains staffing level at approved manning guide / productivity level giving due consideration to the volume of business and service standards定期征求反馈监督员对每个员工的工作表现/或亲自观察员工表现Regularly solicits feedback from supervisors on performance of individual staff, and/or personally observes staff performance

Executive Chef 行政总厨

To ensure the smooth operation of the restaurant, to produce high quality products to his/her best knowledge. Train subordinates on food production, Hilton international standards, hygiene rules and regulations, hotel standards and follow hotel policies and procedures as described in the hotels hand book. Is able to manage the restaurant and other departments in the kitchen efficient, well organized, customer focused and train young associates on a daily base.确保餐厅的平稳运作，根据自身的专业知识制作高品质的食品。培训下属员工食品知识、希尔顿标准，食品卫生标准，酒店政策及员工手册规定的内容。有效管理餐厅及其他相关部门，每天对员工进行培训。Supervises culinary preparation shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.监督各厨房生产运营，确保执行所有关于餐饮的政策，标准及程序。Performs all duties of kitchen associates as required.履行厨房员工的责任。Recognizes superior quality products, presentations and flavor.注重食品的质量，呈现方式及风味。Maintains food preparation handling and correct storage standards.做好备菜及履行正确的贮藏标准。Maintains purchasing, receiving and food storage standards.维持采购，收货及食品贮藏标准。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。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。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。Knows and implements Hilton's Hygiene and Safety Standards.了解并执行希尔顿卫生及安全标准。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。Ensure all managers and associates follow all job safety regulations and all hazards are reported to Loss Prevention and Engineering.确保所有的经理，员工遵循工作安全规则，所有的危险都要报告给预防损失部门及工程部。Effectively investigates reports and follows-up on associate accidents.有效的调查，报告及跟进员工事故。Conduct a preventative maintenance inspection on a monthly basis.每月进行预防性维修检查。Purchases appropriate supplies and manage inventories according to budget.按预算购买适当的供货及管理存货。Orders associate uniforms according to budget and ensures uniforms are properly inventoried and maintained.按预算订购员工制服，并确保制服妥善保存。 Visit hotel competitors each month involving supervisors as well.每月和主管一起访问竞争者酒店。Actively involved in training the pastry associates on the fundamentals of pastry按照饼房的基本原则积极参与培训饼房员工。Participates in training staff on menu items including ingredients, preparation methods and unique tastes.按照菜谱参与员工的培训，包括配料，备菜及独特的口味。Train all associates and prepare JSA for each one signed by individuals.培训所有员工，并在工作安全分析上签字。Trains associates in safety procedures and supervises their ability to follow loss prevention policies to prevent accidents and control costs.培训员工安全程序，监督其遵循预防损失政策的能力，以防止以外的发生，控制成本。To develop and implement Manager, Supervisor & Associate training plans on a quarterly basis in conjunction with HRD.每季度和人事部一起执行并履行经理，主管及员工的培训计划。To implement and follow a departmental daily “15 Minute” training program.执行并遵循每日部门15分钟培训计划。Periodically plan outside Associates activity to promote teamwork.定期制定员工活动计划以促进团队合作。Interacts with guests/customers, community, Company representatives, vendors and local education systems as needed.配合客人/客户，团体，公司代表，销售商及当地教育体制的需要。Enforce the Hilton food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests.执行希尔顿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。Trains, coaches, and counsels associates in order to reach a satisfactory level of productivity.培训，指导并建议员工以达到一个另人满意的生产水平。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。Maintain F&B concepts and Mission standards concerning preparation & presentation.保持餐饮的概念及使命，关于备菜和呈送。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。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。The management reserves the right to change / extend this job description if necessary at any point of time during her / his employment. 如有必要 ，部门有权更改或补充该职位描述。

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，增加效益。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，与餐饮部总监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，使员工熟悉饭店，进行表扬、培训、劝告、停职的工作。岗位要求1.大专以上学历,同岗位工作经验5年以上。2.接受过专业技术训练，达到高级厨师技术水平。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.懂得成本核算，食物原料及食品营养知识。5.身体健康，精力充沛。6.英文熟练。

岗位职责（粤菜/淮扬菜背景）1、建立并管理一个高效的厨房团队、监督所有中西厨房的出品。2、拟定员工工作日程安排。3、与各厨房厨师长一起预计、制定和监控每日市场采购单。关注食品成本控制。4、开展新菜肴的试菜和开发工作。5、负责召开所管辖部门的每日例会。6、充分理解并严格遵守酒店的规章制度，例如消防，卫生检疫以及健康安全等。7、监督所有供应食品的质量与数量。8、监督各厨房收到的食品的质量与数量。9、将相关信息传达给餐饮总监。10、经常检查厨房设备，做好维护工作。11、保证每日售货柜台上，自助餐上以及宴会上的食品陈列引人入胜。12、确保所有直接面对客人的员工对于食品以及其制作工艺有充分的认识。13、与本各部门建立良好的联系。14、确保员工执行正确的卫生程序，检查和控制所有相关政策，协助厨房卫生医生 监控国家规定的执行情况。15、负责菜单计划，推荐新菜，并联系组织所有相关厨房和餐厅执行新菜的推出。16、负责做好所有促销和活动的纪录，书写和计算菜谱包括菜肴的照片.岗位要求1、管理并指导员工、保持与酒店各个部门进行良好的沟通、与所有员工建立健全可靠的合作关系，帮助员工尽可能发展潜力，检查员工的出勤情况。2、定期检查所有员工外表的清洁，让他们以自己整洁的外表和制服为荣。3、制定并完善培训计划，主持培训课程。4、评估培训及发展前景。5、愉快和亲善地与客人打交道，做到能引导客人，友善，可靠，并以外交家的姿态服务与客人。6、高度服从性，具有优秀管理监督技巧；培养并帮助员工发展，鼓励创新。7、以此来发展并激励我们的员工。8、制定严格的客人服务标准，工作中做到心中有客人。9、以身作则，积极解决各种问题起到良好的示范效果。与客人和员工保持清晰明了的沟通。10、积极完成各项任务，把握机会学习各种新的知识和技巧，不断提升个人素质。11、灵活机动，应变能力强。12、建立良好的团队精神，协同工作，为了共同的目标努力。13、为各项运营流程的发展献计献策。14、以良好的态度履行自己的职责。15、向客人以及供应商推荐酒店的服务性以及便捷性。16、确保所有厨房设备以及用具的正常运行。

DUTIES AND RESPONSIBILITIES工作职责•Manages all functions of the Food Production and Stewarding operations to achieve the optimum departmental profit•管理食品生产部和管事部所有工作，获得最佳部门效益。•Manages all functions of the Food Production and Stewarding operations to achieve the optimum quality level of food production and sanitation•管理食品生产部和管事部所有工作 ，获得最佳的食品质量水平和实现最高的卫生标准。 •Oversees special events and special food promotions•指导特别活动和特殊的食品销售工作。•Makes recipes and maintains up-dated and accurate costing of all dishes prepared and sold in the Food and Beverage operation•编制菜谱，并准确记录餐饮部制作和售出的所有菜肴的成本并予以更新。•Develops and writes standard recipes•开发和编写标准菜谱。•Develops new dishes and products•开发新的菜肴和产品。•Takes steps to ensure that outstanding culinary technical skills are maintained•采取相应措施确保优秀餐饮技巧得以保持。•Maintains comprehensive product knowledge including ingredients, equipment, suppliers, markets and current trends and make appropriate adjustments to kitchen operations accordingly•拥有综合性的产品知识，包括配料、设备、供应商、市场和最新趋势，并对厨房运作进行适当调整。•Controls and analyzes, on an on-going basis•对各项的水平进行持续性的控制和分析•Develops with the Training Manager training plans, develops training material in accordance with IHG guidelines and implements training plans for the Food Production employees and other Food and Beverage employees•与培训经理一起按照洲际酒店集团的指导方针制订培训计划并编写培训材料，为食品生产部的员工和餐饮部其它员工提供培训。•Develops with the Director of Food and Beverage popular menus offering guests value for money in accordance with IHG guidelines•依照洲际酒店集团指导方针，与餐饮总监一起开发受大众欢迎的菜单，使客人获得物有所值的产品。•Plans and organizes with the Director of Food and Beverage successful Food and Beverage activities in the hotel and overseas•与餐饮总监一起成功的计划和组织国内外餐饮活动。•Attends and participates to other meetings as required by the administrative calendar •按照行政管理日历的要求，参加并参与其它会议。•Keeps an up-dated Hotel Policies and Procedures file•更新酒店政策与工作程序档案•Sets Food Production and Stewarding goals and develops strategies, procedures and policies•制定食品生产部和管事部的工作目标，以及战略策略，工作程序和制度。•Determines with the Finance Director the minimum and maximum stocks of all food, material and equipment•与财务总监一起决定所有食品、材料和设备的最小和最大库存量。•Sets standards of all food and equipment purchases in accordance with IHG guidelines •按照洲际酒店集团指导方针制定所有食品和设备的采购标准。•Monitors local competitors and compare their operation with the hotel Food and Beverage operation•监督本地竞争对手的情况，并将他们的运作与酒店的餐饮运作进行比较。•Works with Human Resources on manpower planning and management needs•和人力资源部一起进行人力规划和管理需求。•Works with Director of Finance in the preparation and management of the Department’s budget•和财务总监一起编制和管理部门预算。•Perform other duties as assigned by superior.•履行上级分派的其他职责QUALIFICATIONS AND REQUIREMENTS任职要求 Completion of a degree or certificate in culinary arts and five years of experience as a chef, with at least one year in a supervisory capacity, or equivalent combination of education and culinary/kitchen operations experience. Must speak local language(s).具有烹饪学历或证书，5年厨师经验，至少1年主管岗位经验，或具有其他同等烹饪学历及经验。必须掌握本地语言。  The statements in this job description are intended to describe the essential nature and level of work being performed. They are not intended to be ALL responsibilities or qualifications of the job.此职位描述所陈述的只是该项工作的核心内容和主要层面，并非所有职责或资历要求。Tel招聘电话: + 86 (898) 8865 8888-7512（working period is 9AM-6PM in working days工作时间为工作日上午9点至下午6点）Email招聘邮箱: hr1@ichaitangbay.com

SCOPE 范围To contribute to and to support Kempinski’s vision of becoming the undisputed leader in the hospitality industry, making our Food & Beverage offer a key differentiating factor for the Kempinski brand. To drive the top line of the Food & Beverage Department in Kempinski Hotel Yinchuan while ensuring sustainable and profitable operations.致力于并支持凯宾斯基成为酒店业无可争议的领导者的愿景，使我们的餐饮业务成为凯宾斯基品牌的关键差异化因素。 推动银川凯宾斯基饭店餐饮部顶端，同时确保可持续和盈利的运营。OVERALL OBJECTIVES 总体目标The job of Director of Food & Beverage is executed satisfactorily when:餐饮服务部总监能够令人满意的执行以下工作：All rules & regulations are strictly established and adhered to within the hotel including hotel’s policy on fire and safety as well as hygiene regulations including HACCP.酒店的所有规章制度都严格按照酒店的消防和安全政策以及包括HACCP在内的卫生规定进行遵守。The sales are driven to the department’s full potential and budgets and forecasts are adhered to.全力推动部门的销售，保证预算与预测。 All costs are in line with sales without compromising quality, i.e. minimum 85% LQA score.在确保所有销售产品质量同时(LQA最低达到85)，控制成本The department or appointed outlets are driven in an entrepreneurial manner, looking for opportunities to generate more business at all times.部门需要有创新精神，不断的寻找新的商机Innovation and new ideas are fostered, implemented and shared with other hotels via corporate office.创新及新的想法能够被发掘和实施，并且通过集团办公室与其它酒店分享At Kempinski, Talent Development is a management responsibility and consequently an integral and important part of daily activities.在凯宾斯基饭店，人才增长是管理者责任，并且是日常工作中重要部分The Director of Food & Beverage is responsible of the following Talent Development tasks for their department:餐饮部总监应该承担以下人才发展责任：Support and implement new Talent Development initiatives.支持和实施新的人才发展计划Identify internal and external talents* that match Kempinski’s DNA values.识别与凯宾斯基DNA相匹配的内部及外部人才Support in growing talent in order to present candidates in quarterly Talent Transfer Calls.通过发展人才，为每季度人才调动电话会议提供候选者Take the time to meet all new Food & Beverage employees.找时间与餐饮服务部所有员工会面Conduct yearly performance appraisals and TTTT’s minimum for middle management, providing feedback on their job performance.对中层管理人员进行年度绩效评估和TTTT最低要求，对他们的工作表现提供反馈。Ensure that a succesion plan is in place to guarantee a seamless, efficient handover for all management positions确保制定继任计划，以保证所有管理职位无缝衔接，高效交接。A Hotel Talent is an employee, who has the ability to do the current job in their hotel and can be promoted to the next level. Mobility is what makes this person a Kempinski Talent.酒店人才是指具备承担其自身岗位职责并且能够被提升至高一级别的员工，可移动性才能够使其成为真正的凯宾斯基人才MAIN RESPONSIBILITIES 主要责任Set an example by reporting to duty punctually wearing business attire according to the hotels dress code &Kempinski grooming standards, maintaining a high standard of personal appearance and hygiene at all times.为员工树立榜样，时刻以凯宾斯基饭店仪容仪表标准要求自己，并时刻保持高水准的形象及个人卫生Provide a professional and courteous service at all times and ensure that all employees follow the example.时刻提供专业且周到的服务，确保所有员工按照标准执行Be knowledgeable of all services and products offered by the hotel.熟知酒店所有提供的服务及产品Have a thorough knowledge and understanding of all food and beverage products and services.熟知并且了解所有餐饮部产品及服务Prepare/consolidate the yearly budget for the department in cooperation with the Finance Department.与财务部门合作准备年度预算。Attend and actively contribute to all relevant staff meetings and hotel trainings.积极参与所有相关的员工会议和酒店培训。Conduct daily operations briefings with the Executive Chef.与行政总厨每日例会。Conduct daily or weekly Food & Beverage meetings.参与餐饮部每日及每周例会。Ensure all departmental operations manuals are prepared and updated annually.确保所有的部门运营手册都是每年准备和更新的。Source the best available products, constantly aim to improve quality, communicate about the products both internally and externally.改进产品质量为目的，确保持续提供产品，并且做到内外沟通Establish good partnerships with suppliers and involve them in activities that will strengthen working relationships, e.g. invite them to the hotel.与供应商维持好的合作关系，使他们也参与到活动中来，比如邀请他们到酒店Monitor and constantly improve quality and guest satisfaction with the given tools (Leading Quality Assurance, Customer Satisfaction Survey).在已有条件下，监管并且持续提供产品质量及客人满意度（卓越品质保障，客人满意度调查）Assist handling of guest complaints.协助处理客人投诉Oversee daily every service (breakfast, lunch, dinner, lobby, banqueting, room service, bar).每天监督一次服务（早餐、午餐、晚餐、大堂吧、宴会、送餐部及酒吧）Prepare a yearly marketing plan for the appointed outlets in cooperation with the Sales & Marketing Department including a competitor analysis.与销售部合作准备年度市场计划并作出分析Follow the local and global food & beverage trends.紧跟当地及全球餐饮趋势Ensure that all managers plan and implement effective training programmers in the appointed outlets.确保所有餐厅经理计划适用于本部门Be actively involved in the operations of the appointed outlets to ensure regular guest contact.确保餐厅与常客保持联系Respond to any changes within the Food &Beverage department as dictated by the hotel management.响应管理层对餐饮部作出的调整Support the implementation of corporate policies, procedures, guidelines, traditions and initiatives.支持并且执行集团政策与程序，标尺，传统及创新Attend all corporate conference calls and the relevant regional and global Food & Beverage events出席所有集团全球电话会议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，增加效益。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，与餐饮部经理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，使员工熟悉饭店，进行表扬、培训、劝告、停职的工作。岗位要求1.大专以上学历,同岗位工作经验2年以上。2.接受过专业技术训练。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.懂得成本核算，食物原料及食品营养知识。

1.管理所有厨房工作，包括管事部工作运营，重点遵守卫生标准和习惯，员工培训，以及监督食品的制作和外观，确保风格的一致性并符合顾客的要求。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；2.编制菜谱，并准确记录餐饮部制作和售出的所有菜肴的成本并予以更新；3.全面了解产品知识，包括了解配料、设备、供应商、市场和最新趋势，并对厨房运作进行适当调整；4.开发新的菜肴和产品，开发并编写标准菜谱；5.关注本地竞争对手的餐饮运营情况，并与酒店进行比较；

 Specific Job Knowledge,Skill and Ability工作技能技巧要求：1.A hands-on trainer who through coaching and leading by example can motivate and impress upon the team the right attitude and spirit of culinary excellence.是一个能够提供培训，领导团队，激励团队拥有正确地工作态度和追求精益求精的厨艺的培训者。2.Extensive knowledge of kitchen equipment and able to train team members.广泛的知识包括厨房设备和能够培训员工。3.Working knowledge of mathematics.工作中数学方面的知识。4.PC and basic software knowledge.计算机基本的软件知识。5.Knowledge in HACCP.在食品安全体系方面的知识。6.Ability to set priorities and to complete tasks in timely manner.有能力按照事情的优先顺序按时完成任务。7.Working well in stress situations,remain calm under pressure and able to resolve problems.在压力下很好地完成工作，保持冷静解决问题。8.Able to work in an moist,hot and sometimes loud environment.能够在潮湿，热和不时吵闹的环境中工作。9.Able to work with and to consume all products and ingredients.能够合理消耗所有产品和配料。10.Can convert recipes and follow them through.能够设计菜谱并按照菜谱操作。Required Qualifications必要的资历要求：1.High School Diploma or equivalent.Better is major cooking.高中或相等的学历，最好是专业烹饪学校毕业。2.Up to date Sanitation Classes.更新卫生课程。3.10-15 years as Head of Kitchen in 4/5 Star category Hotel or individual restaurants with high standards.And at least have 8years work as Main chef.十至十五年管理厨房经验，四/五星级酒店的餐廳或级别很高的个体餐厅并有八年主廚的经历。4.Health Certificate健康证。5.Good command in English(verbal&written).很好的英文掌握能力(口语和书写)。6.Working experience in similar capacity with international chain hotels.具有在国际连锁酒店的相关经验。

岗位职责：1.所有餐厅厨房，包括饼房、主厨房、中餐厨房、行政酒廊厨房、管事部、外卖宴会。2.计划和准备执行高质量的食品和摆设在指定的餐厅。3.严格按照菜谱、标准和摆盘标准。4.在酒店运营之中保持HACCP各方面要求。5.必须对具有持续性的人员培训和SOP’s的提高和改善保持关注。6.必须积极主动参加每日质量会议（每日厨师晨会、团队会议），以7.保持厨房运营持续地提高，达到目标和保持顺畅地交流。8.可以被要求进行外卖工作。9.可以被要求在厨房以外的地点完成工作。10.可以被要求进行盘存工作。11.所有员工都应知道关于住宿率,宴会,预测计划和收益。12.调节厨房内部的岗位。13.与管事部紧密的工作关系确保高质量的清洁和最低程度的破损。14.对于每位客人的要求要作出回应使客人满意。15.积极的学习和适当的改变。16.用虚心的态度去接受有建设性的意见。17.采购和控制产品。18.培训新员工。19.时刻保持自己和所管辖的员工的纪律性和适当的操作。并且检查个人卫生、整洁的工服、操作台的   整洁和卫生、清洁的器具。知道污染食品的危险和适当检查，彻底清理冰箱的需要。向Chef汇报所有的问题并采取适当的行动。20.确保菜谱和成本的存在和更新。21.选择有良好表现和工作态度的员工作为部门标准。22.监控食品的质量和数量是确保最大限度的节约原材料。23.对新菜单提出建议和改变季节性食品的观念。24.组织厨师日常基本的挑战，令客人感受无任何延误的服务。25.检查员工准备的食品质量按需求标准和做出必要的调整。26.监控整个食品操作并确保食品按时和正确地操作。27.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。28.协调、组织和参与和厨房有关的所有产品的制作，检查并依照零点菜单和每日菜单，季节特供菜单。时刻保持预先设置菜单的标准、份量和成本。29.管理培训和确保所有员工在他上任他的岗位之前具有该岗位合格的资质。30.控制、监控和负责获得最佳的成本控制以获得各部分的最佳收益和最佳客人满意度。31.与厨师紧密合作，常规会面决定菜单的选择，以同时让客人满意和获得各部分满意的收益。32.检查所有的时间表以确保所有员工的工作时间和用餐时间准确。33.时刻理解、实践和促进团队的工作方法，达到使命和目标和部门的总体标准。34.召开厨房会议和传达酒店通知和收集员工的反馈意见，确保员工很高的满意度。35.确保员工充分的理解并遵守员工手册内容。36.如有必要 ，该部门有权更改或补充该职位描述。37.完成任何其他合理的职责和被指派的职责。岗位要求：1.高中或相等的学历，最好是专业烹饪学校毕业。2.更新的卫生课程。3.十至十五年管理厨房经验，五星级酒店的餐廳或级别很高的个体餐厅并有八年主廚的经历。4.很好的英文掌握能力(口语和书写)。5.具有在国际连锁酒店的相关经验。

Job Description1.To maintain a high standard of all food preparation, service and hygiene in all the kitchens. 2.Actively get involved in planning and training, development and coaching of staff. The Executive Sous Chef is responsible for inter-department relations, communications and to maintain standards set by Executive Chef or hotel management. 3.Executive Sous Chef will take charge of full kitchen operation when Executive Chef is absent.Job Requirements 1.Minimum 5 years experience in 5 star international hotel and 2 years in the ESC position.2.Demonstrate strong leadership, good interpersonal skill and communication skill.3.Has good interaction with guest as well as colleagues, understand the market trend, be creative and innovative;4.Good execution and follow up;5.Rich experience in SFSMS/HACCP;6.Good at Microsoft office.

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，增加效益。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，与餐饮部经理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，使员工熟悉饭店，进行表扬、培训、劝告、停职的工作。岗位要求1.同岗位工作经验1年以上。2.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。3.懂得成本核算，食物原料及食品营养知识。4.具备领导力及团队管理能力。5.身体健康，精力充沛。

1、Establish policies, procedure and Food & Beverage recipes, oversee and direct all aspects of the Kitchen operation. 建立政策、流程和食品饮料配方，监督和指导厨房各个方面的运作； 2、Supervise the function of all Kitchen employees, facilities and cost, hence contributes to maximizing the overall Food & Beverage department profit. 监督所有厨房员工的工作、设施和成本，从而最大限度地提高餐饮部的整体利润。3、Control and analyses the quality levels of production and presentation, guest satisfaction, cleanliness, sanitation and hygiene.控制、分析菜色和出品的质量水平，提高客人满意度，清洁度和卫生环境。4、Responsible for the production, preparation and presentation of all food items to ensure highest quality at all times to meet guests’ expectation.负责所有食品的生产、准备和展示，确保高质量的食品满足客人的期望。

年薪：15-30万。招聘条件：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，增加效益；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，与餐饮部经理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。

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，增加效益。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，与餐饮部总监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。岗位要求1.中专以上学历,同岗位工作经验3年以上。2.接受过专业技术训练。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.懂得成本核算，食物原料及食品营养知识。5.身体健康，精力充沛。

Job SummaryAccountablefor overall success of the daily kitchen operations.  Exhibits culinary talents by personallyperforming tasks while leading the staff and managing all food relatedfunctions.  Works to continually improveguest and employee satisfaction while maximizing the financial performance inall areas of responsibility.  Supervisesall kitchen areas to ensure a consistent, high quality product isproduced.  Responsible for guiding anddeveloping staff including direct reports. Must ensure sanitation and food standards are achieved.  Areas of responsibility comprise overseeingall food preparation areas (e.g., banquets, room service, restaurants,bar/lounge and employee cafeteria) and all support areas (e.g., dish room andpurchasing).

It is the mission and intent of this position to take full responsibility for the Management and Leadership of a smooth running Culinary Operation and Maximize the highest level of standards at the Hilton.此职务的使命和目标是全面负责管理领导希尔顿酒店各餐厅良好运营和最大限度地提供最高标准的服务。High   School Diploma or equivalent. Better is major cooking高中或相等的学历。最好是专业烹饪学校毕业 10-15 years as Head of Kitchen in   4/5 Star category Hotel or individual restaurants with high standards. And at   least have 8years work as Main chef.10-15年管理厨房经验，4/5星级酒店的餐廳或级别很高的个体餐厅并有8年主廚的经历. Good command in English (verbal   & written)很好的英文掌握能力(口语和书写)Extensive knowledge of kitchen   equipment and able to train colleagues广泛的知识包括厨房设备和能够培训员工Working knowledge of mathematics工作中数学方面的知识PC and basic software knowledge计算机基本的软件知识Knowledge in HACCP在食品安全体系方面的知识 A hands-on trainer who through   coaching and leading by example can motivate and impress upon the team the   right attitude and spirit of culinary excellence.是一个能够提供培训，领导团队，激励团队拥有正确地工作态度和追求精益求精的厨艺的培训者。Creative and outgoing personality.具有创造性及外向性格。

Director of Culinary 厨艺总监热爱“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。

Chinese Executive Chef-中餐行政总厨

Executive Sous Chef 行政副总厨

You 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.