PRINCIPAL RESPONSIBILITIES 主要职责1.    Execute all assigned tasks as directed and delegated from Canteen Manager执行员工餐厅经理指示委派的所有任务。2.    Supervises preparation shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.监督运营，确保执行所有相关的餐饮的政策，标准及程序。3.    Recognizes superior quality products, presentations and flavor.注重确保食品的质量、摆盘及风味达到优良的水准。4.    Maintains food preparation handling and correct storage standards.做好备菜及履行正确的贮藏标准。5.    To implement and follow a departmental daily Briefing / SHOW TIME贯彻执行每天的例会。6.    Maintains purchasing, receiving and food storage standards.坚持执行采购，收货及食品贮藏的标准。7.    Ensures compliance with all local, state (Health Department) regulations.确保遵守当地政府及国家（卫生部门）的规定。8.    Supports procedures for food & beverage portion and waste controls.协助对食品及饮料份量及浪费的控制。9.    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的原则。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 colleagues accidents.有效的调查，报告及跟进同事事故。12.  To be responsible for asset management of all outlet property and facilities.负责所有部门的财产和设备的管理。13.  Periodically plan outside Colleagues activity to promote teamwork.定期举行同事联谊活动以促进团队合作。14.  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15.  Perform any duties assigned by the Management deemed necessary.执行任何管理层委托的工作。 

岗位职责1.监督员工餐厅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.负责所有员工餐厅的准备、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。任职要求：1.员工餐厅厨房工作经验5年或以上，同等职位有经验者优先。2.接受过专业技术训练，达到高级厨师技术水平3.懂得成本核算，食物原料及食品营养知识。

Scope of PositionThe Demi Chef de Partie is responsible to assist the Sous Chef or Chef de Cuisine in culinary operations of a specific kitchen or outlet.Maintain clear communications with the Sous Chef or Chef de Cuisine, including all relative internal communications, and to relay all guest comments both positive and negative.Maintain complete knowledge of and comply with all departmental/hotel policies and procedures.To produce consistently high quality food production and presentation, always meeting agreed standards.Ensure that agreed food hygiene, licensing and safety standards are upheld or surpassed, at all times.Abide by all rules, regulations, policies and procedures of the hotel.Ensure the effective Inter kitchen and inter departmental communications are conducted in professional mannerEnsure kitchen is set up and closed according to Standard Operating Procedures, including correct storage of all foods and meeting hotel Standards.Requirements                        Minimum high school, tourism school or culinary school certification                         Minimum of 1-5 years cooking experience in restaurant or hotel kitchen （or relevant work experience）职责范围厨师领班协助厨师长或副厨师长负责所在的厨房。保持与厨师长或副厨师长良好的沟通， 及时传达内部及顾客的意见和建议。了解并遵守酒店或部门各项规定和程序。负责烹饪， 保证菜品的色、香、味、形， 达到要求的标准。保证食品的卫生、许可及安全标准是被了解并认同的。遵守酒店各项规章制度及程序。确保所在厨房及部门内的良好沟通。确保所在厨房按照标准操作程序装备及收档， 包括所有食品的正确保存同时达到酒店标准。职位要求持有高中、 旅游或烹饪学校证书以上1-5年酒店或餐厅厨房工作经验（或相关工作经验）能够适应不同班次

提供及时、有效而个人化的服务，确保达到专业、高品质的工作水准。遇到不能解决的问题时，迅速汇报，确保高效的服务。Handles guest and employee enquiries in a courteous and efficient manner, reporting complaints or problems if no immediate solution can be found, whilst providing a prompt follow-up.更新技术，提高生产效率。Ensures new technology and equipment are embraced, improving productivity whilst taking work out of the system.熟悉并严格遵守员工手册中的规章制度，及酒店关于防火、卫生、健康和安全的制度。Understands and strictly adheres to Rules and Regulations established in the Employee Handbook and the Hotel’s policies concerning fire, hygiene and health and safety. 严格执行额外的合理的任务和职责。Carries out any other reasonable duties and responsibilities as assigned.

1.确保遵循食谱和烹饪步骤，使用记录以保证食物的美味、外形的美观、新鲜、正确的分量和安全。2.在上级的指导下做好生产的准备工作，根据业务要求遵循每日生产表。3.非常重要的第一印象如干净制服、准备和积极的态度是职责中必不可少的。4.处理设备并通知管理者维护、损坏和维护需求等问题。5.始终遵守安全准则对不安全的工作条件和实践进行报告。6.始终遵守并执行先进先出原则——先进先出程序，在操作中准备标有日期和标签的食物、标注生产日期、生产者和内容。7.始终保持工作区域的清洁，填写每日清洁表并严格遵守清洁安排。8.在需要的时候能够在部门的其他领域工作或提供帮助，必要时参与到交叉训练中。9.在交换的开始和结尾，检查冰箱内的食物；10.维持并执行节能措施，下班后关掉所有设备的开关或者关闭不需要的设备的开关。11.服务结束后，把部门清扫干净并为下次服务做准备。12.准时遵循工作室已经贴出的安排表和报告。13.作管理层要求做的其他的任务。

岗位职责1、在厨师长安排下，负责各种饭菜的加工制作，保证食品质量。2、严格遵守作息时间，不擅离职守，不脱岗，不窜岗，保证食堂按时开餐。3、严格执行《食品卫生法》，作好食堂卫生，保证无过期变质食品。4、厨师上岗必须工服穿戴整齐，厨房内不得吸烟，未经许可不得以任何动用食堂物品5、服从厨师长调动，维护好厨房器具，作好餐前餐后各项工作。岗位要求1、具备厨房的从业经验5年2、身体健康，作风正派。3、沟通协调能力强，服从安排

岗位职责1、根据要求制作出品。2、负责开餐前的准备工作。3、负责每日原材料的领取、清洗、整理的工作。4、严格执行食品卫生法规，把好食品卫生质量关，做好本区域的卫生，要求工具清洁，摆放整齐。5、发挥工作主动性与积极性，做好员工之间的团结与合作，完成上级交办的其他任。 岗位要求：1、身体健康，能吃苦耐劳。2、有员工厨房工作经验，擅长炒锅。3、对食品卫生知识有一定的了解。4、有一定的文字语言表达能力。

岗位职责1、在领班安排下，负责各种饭菜的加工制作，保证食品质量。2、严格遵守作息时间，不擅离职守，不脱岗，不窜岗，保证食堂按时开餐。3、严格执行《食品卫生法》，作好食堂卫生，保证无过期变质食品。4、厨师上岗必须工服穿戴整齐，厨房内不得吸烟，未经许可不得以任何动用食堂物品。5、负责每餐划卡统计，无就餐卡人员不得予以就餐。6、服从厨师长调动，维护好厨房器具，作好餐前餐后各项工作。岗位要求1、身体健康，作风正派。2、沟通协调能力强，服从安排。3、持有专业的上岗证书。

岗位职责：负责员工餐厅菜品的制作岗位要求：1、身体健康，个人卫生良好。2、具有同岗位工作经验优先录用。联系我们:酒店地址：天津市空港经济区中心大道55号乘车路线：地铁站2号线空港经济区站下车，乘坐691公交车至国际温泉高尔夫下车即到咨询电话：022-58678888—2158联系人：张女士邮件地址：recruitment@crowneplazatianjin.com面试时请携带身份证正反面复印件一张，一寸彩色照片一张。 

·         To work as directed from their supervisors.完成主管交办的工作。·         Make sure that food is tasty, attempting presented, fresh, correct portioned and safe.确保食物美味可口，秀色可餐，新鲜，分配合理，安全卫生。·         Check the mise en place and make sure is according to forecasted level of business, fresh, portioned and correctly stored according to HACCP guidelines.检查所有食物，确保其达到预计的水准，新鲜，分盘，根据HACCP的指示正确储存。·         Wash hands before entering the kitchen or returning to work station.进入厨房及回到操作台前先洗手。·         Train colleagues according to LHI Brand Standards, HACCP and local Hygiene guidelines and assures that they are met at all times.向同事培训朗廷的标准，HACCP以及当地的卫生标准，并确保其时刻达到标准。·         Equipment to be handled with care and according to safety instructions at all times.根据安全指示小心使用所有的设备。·         Take food temperature checks as per guidelines and keep record.根据指示检查温度情况，并且做好记录。·         Follow “Clean as you go” policy and keep work area clean at all times.遵守“走到哪里都干净”的原则，随时保持工作区域干净整洁。·         Be aware of accident prevention and help enforce safe work conditions. Zero accidents are our goal. 知道如何预防工作事故，确保安全工作生产，以实现零事故之目标。·         All food items must be covered with cling film (or proper lid), dated, labeled and initialed by person who made it or used it first.所有食品必须用保鲜膜（或大小适当的盖子）封好保存，由制作者或最初使用者制作标签、标明日期。·         If sick, report immediately to your supervisor.一旦生病，立即告知主管。·         Make sure production charts are closely followed and adhered to.严格按照生产操作流程制作食品。·         Cold food for straight consumption is handled with gloves at all times.取用直接食用的冷冻食品时必须戴手套。·         Usage of right chopping boards according to HACCP guidelines is followed at all times.根据HACCP的指示，一贯正确使用砧板。·         Attends the daily Briefing/Showtime training session.参加每天的例会。·         Set up working station properly and on time before each service period.每次营业前，妥善地设置好制作台。·         Make sure all food is prepared according to recipes prepared by the department head.严格按照厨房主厨开出的食谱制作食品。·         Inform supervisor of any problems or complaints when they arise.遇有问题或投诉，立即告知主管。·         Be able to work in another area when needed and take part in cross-training when directed.按要求，参加岗位交叉培训，需要时能调至其他部门协助工作。·         Food in fridges to be checked before starting a shift and containers are changed periodically.在每次交班前检查冰箱内的食品，并且定期更换盛器。·         Proper requisitioning to be done as per requirement and usage of Material Control to be followed as per guidelines.根据需要和指示，做好适当的物料申请。·         Attend and conduct training sessions as required.根据需要参加并且开展培训。·         All meetings to be attended as required.根据需要，参加所有的会议。·         Help whenever necessary in all day dining stations set up.必要时，参与帮助任何时刻自助餐的布置工作。·         Follow hotel policy as laid out in colleagues hand book.根据员工手册贯彻酒店政策。·         Perform any duties assigned by the Management deemed necessary.执行任何管理层委托的工作。

岗位职责1、在厨师长安排下，负责各种饭菜的加工制作，保证食品质量。2、严格遵守作息时间，不擅离职守，不脱岗，不窜岗，保证食堂按时开餐。3、严格执行《食品卫生法》，作好食堂卫生，保证无过期变质食品。4、厨师上岗必须工服穿戴整齐，厨房内不得吸烟，未经许可不得以任何动用食堂物品。5、负责每餐划卡统计，无就餐卡人员不得予以就餐。6、服从厨师长调动，维护好厨房器具，作好餐前餐后各项工作。岗位要求1、具备相应的从业经验1年以上。2、身体健康，作风正派。3、沟通协调能力强，服从安排。4、持有专业的上岗证书。

岗位职责Job responsibilities1.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。All kinds of cold meat cooking, according to the health standards, strict operation, safe production, to ensure the quality of food.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。Strictly abide by each work flow, properly keep all kinds of cold meat raw materials, use materials reasonably, and reduce consumption costs.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。Be responsible for disinfection of special tools, cutting boards and containers, and keep the freezer and oven clean.4.检查每日餐后的原料消耗，及时申购、补充。Check the daily consumption of raw materials after meals, and timely apply for purchase and supplement.5.配合食品检验部抽查菜品及留样品种并进行化验，确保员工食品的绝对安全。Cooperate with the food inspection department to spot check dishes and sample varieties, and carry out tests to ensure the absolute safety of food for employees.岗位要求Job requirements1.为人正直，有责任心。Be honest and responsible.2.有多年员工厨房工作经验。Have many years of working experience in kitchen .3.身体健康，能吃苦耐劳。Good health, able to bear hardships and stand hard work.

负责员工厨房菜品的制作出品，卫生的管理等工作

主要工作职责：按菜单预制和烹饪当日出品，打菜、仓库整理等相关工作。基本任职要求：1.、男性，身高170CM 以上，形象端正，身体健康；2、年龄40岁以下，初中以上学历；3、有四、五星级酒店工作经验者优先；4、能上早中班，能出菜单。

员工餐厅厨师Associate Cafeteria Cook A

招聘人数：1人任职资格：1、擅长各类家常菜的制作，并确保所有的菜品制作达到质量要求和卫生安全标准；2、工作态度积极，服从分配，完成上级安排的其他任务。五险一金＋包吃包住+生日礼物+带薪年假。

Operational  营运Have general knowledge of food technique.据有常规的烹饪技能和知识。Ensure mise-en-place is completed prior to service.确保所有的准备工作已经在开餐之前准备到位。Supervise and take active part in cleaning kitchen chillers to ensure that is clean and safe for operation.积极主动的监督厨房冻库卫生以确保厨房营运的卫生和安全。Ensure that the suppliers are picked up in time.确保供应商及时的到货。Be familiar with kitchen equipment.熟悉厨房的设施设备。Complete other duties as assigned.完成其它分配的工作。Ensure that minimum brand standards have been implemented.确保酒店所有的乃至最细小的品牌标准都要被贯彻执行。Embrace all the standard of Wharf Hotels Global expectations遵循执行全球九龙仓酒店期望值。 Other Duties  其他职责Exercise responsible management and behaviour at all times and positively representing the hotel management team and Wharf International.在任何时间表现负责的管理和行为，并以积极的形象代表酒店管理团队和九龙仓国际。Understand and strictly adhere to Rules and Regulations established in the Colleague Handbook and the hotel’s policies concerning fire, hygiene, health and safety.理解并严格遵守员工手册中的规章制度以及涉及到消防、卫生、健康和安全的酒店政策。Ensure high standards of personal presentation and grooming.确保高标准的个人形象和仪容仪表。Respond to changes in the Restaurants, Bars & Events function as dictated by the industry, company and hotel.根据行业、公司和酒店对于餐饮部职能要求的变化做出反应。Attend training sessions and meetings as and when required.需要时参加培训课程和会议。Carry out any other reasonable duties and responsibilities as assigned.执行分派的任何合理任务和额外职责。

有相关工作经验，年龄56岁以下。

任职资格:20-45岁男女学历不限，身体健康，无不良嗜好，有相关工作经验者优先。经常变换花色品种，烹制方法，掌握好火候，菜肴用料、配料恰当，味道适口，做到一菜多做，现炒现卖。工作时间：每天8小时，每周可安排倒休1天薪酬福利 ：1.按照国家相关规定享受节假日，如需加班按照国家相关规定支付加班费。2.按北京市相关规定给员工缴纳社会保险。3.在职员工均享受酒店各项福利培训（专业技能教育、拓展培训、语言培训、酒店服务及管理技巧培训、）酒店管理专业或相关毕业生将优先享受晋级与培训机会。4.入职满1年上涨工店龄100元，无上限。5.入职满2年的员工，可享受酒店餐厅免费用餐券3张。6.入职满3年的员工，享受3张餐券，送酒店标准间一晚。多发1月岗技工资

·To have complete knowledge of the establishment’s facilities and to ensure proper maintenance and usage of the equipment;掌握厨房设备和设施的正确使用方法并监督员工的使用；·Attends Scheduled Training参加酒店安排的各项培训·Good knowledge of food service techniques and menu contents.很好地了解食品服务技巧和菜单内容;·To complete individualgrooming and conduct according to hotel criteria；掌握符合酒店标准的个人仪容仪表和行为规范;·Be aware and to implement the hotel fire and safety and emergency procedures.了解并执行饭店消防和紧急疏散程序;·Be aware and to implement the hotel crisis management procedure.了解并执行酒店危机处理程序。·Practices the hygiene and sanitation procedures set by the hotel when handling food.(Refer to SLIM Standard)进行食品操作时，执行饭店制定的有关卫生程序(根据集团标准)·Ensures that staffs are briefed on the hotel rules and regulations, which are to be strictly followed.确保员工严格遵守酒店的规章制度。·To maintain high standards of food preparation and service in staff restaurant kitchen, according to the standards set by the Management.按照管理层制定的标准，使员工餐厅厨房所提供的食品和服务始终保持高标准；·Ensure that all menu items dispatched for service are in accordance with established standard of presentation.确保菜单上所列菜品符合出品标准；·Assist in food stock taking as required and ensure that mise-en-place is completed prior to service. Assist the restaurant chef and leader as required.根据需要， 协助食品储存工作并确保为员工提供服务之前做好准备工作，协助员工餐厅厨师主管及厨师长的日常工作；·Contributes and works as a team in the general operations of staff restaurant, offering help to assist fellow colleagues when required.在厨房的总体运营中做出贡献， 作为团队整体， 在同事需要时为他们提供帮助；·Maintains a professional and friendly attitude towards employees during contact.在为员工提供服务的过程中保持职业化的友好态度；·Practices the hygiene and sanitation procedures set by hotel when handling food.处理食品时关注食品卫生安全要求；·Ensures proper use and cleaning of equipment in orderto prolong the use and prevent damage.确保设备的正确使用和清洁，以延长设备使用寿命，防止损坏；·Practices economy where food, paper supplies, electricity and water are concerned; Assists in ensure that position control and wastage reduce policy is adhere to.节约食品、纸张、电和水、煤气等用量，并严格控制食品分量和浪费；·Ensure all tasks and procedure which assigned by restaurant chef or leader are strictly followed up, in order to ensure the quality of work.严格按照厨师长或主管安排的工作内容和程序进行工作, 以确保工作质量符合标准；·Punctually to attend various on job training which are arranged by the hotel, and to ensure staff have the necessary skills to carry out their duties with the maximum efficiency.按时参加酒店安排的培训，具备以最高的效率完成任务的必要的技能。

负责员工餐厅厨房出品

1. 根据标准食谱卡、为员工准备和制作食品。2. 工作中服从管理。3. 遵守本部门的标准及程序。4. 保持高标准的个人卫生及形象。5. 确保正确安全的使用所有装备、机器和工具。6. 高标准的保持工作区域、存储区域、保鲜及冷冻冰箱的卫生、干净整洁。7. 保证准确收货和充足的库存。8. 保证所有的厨房设备正常工作如有问题马上报告。

青岛瑞吉酒店筹备招聘 Commis II of Associate Dining Kitchen 员工餐厅厨师2级

Commis I of Associate Dining Kitchen 员工餐厅厨师1级