1、精通中式各系菜品2、具备吃苦耐劳，爱岗敬业品德，责任心强，5年相关工作经验。

1.5年以上工作经验

1.注重质量，严格把好食品制作质量关。2.检查本部门员工仪容仪表及个人卫生。3.每月设计推出新产品、成本控制.4.提出食品新品种及推销方案报厨师长审定.5.根据员工特点搞好技术指导和业务培训.6.完成厨师长交派的其他工作。

岗位职责1、确保备料充足，参与食物的准备过程；2、把控食品质量关，控制食品成本及毛利率；3、确保厨房的设施设备正常运行，并定期维护、检查；4、检查个人卫生情况及所属区域内卫生情况的管理；5、负责切配员工的管理及培训，懂得厨房6S管理；6、完成厨师长下派的其他工作。岗位要求1、热爱烹饪行业，酒店烹饪学校毕业生优先；2、刀法纯熟，掌握菜品装饰艺术与技能，工作细心；3、勤劳踏实，身体健康，无不良嗜好；4、有团队意识，积极上进，服从管理；5、面试需试菜；6、薪资待遇面议。员工福利1、免费提供食、宿2、交纳五险一金3、干净整洁的住宿环境4、带薪年假5、酒店住宿折扣6、定期体检

At Empark Prime Hotel we want our guests to feel special, cosmopolitan and In the Know which means we need you to: 在北京华侨大厦睿世酒店，我们希望宾客感觉风格独特、侨文化、时尚现代和深入洞悉，这意味我们需要你：Be charming by being approachable, having confidence and showing respect. 亲切、充满自信、体现尊重来展现富有魅力的你。Stay in the moment by understanding and anticipating guests’ needs, being attentive and takingownership of getting things done.理解和预测宾客的需要、做到细心周到、具主人翁精神、把事情办好，保持专注当下。Make it memorable by being knowledgeable, sharing stories and showing your style to momentsthat make people feel special.见多识广、分享阅历、展现你的风格来创造令人感觉特别的时刻，做到令人难忘。

1.使用新鲜产品，以确保始终向客人提供花样繁多的菜肴。2.确保根据所设定的政策和方针，尽量利用剩余的食品原料。3. 烹制并确保根据菜单和配方准备食品，以确保食品质量达到酒店标准。4. 严格执行食品分摊政策以便能有效的控制成本。5.在厨师长的指导下，乐于学习及制作新的菜肴。6.为客人提供新鲜食物，即使是最后一分钟准备，也要坚持保证食物的高品质，充分体现餐厅风格及经营理念。7.密切监督烹饪及员工工作，协调他们的工作任务，确保经济省时的出品。8.观察食物准备及烹饪的方法、食物的分量规格及食物的装饰，确保食物按照规定标准准备。9. 确保所有厨房设备的干净整洁，确保工作场所始终干净整洁。10.确保所有厨师在操作中使用正确的工具。11.确保所有厨师正确、安全地操作食品加工机器。

SPECIFIC DUTIES 工作任務 :1. Execute all assigned tasks as directed and delegated from his or her Supervisors or Manager.执行其主管或经理所指示委派的所有任务。2. Supervises pastry preparation shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.协助行政总厨及行政副总厨维持厨房的运营。3. Performs all duties of kitchen associates as required.履行厨房员工的职责。4. Recognizes superior quality products, presentations and flavor.注重食品的质量，呈现方式及风味。5. Maintains food preparation handling and correct storage standards.做好备菜及履行正确的贮藏标准。6. Maintains purchasing, receiving and food storage standards.维持采购，收货及食品贮藏标准。7. 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。8. 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。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。10. Knows and makes sense Marriott's 70 Points of Hygiene and Safety Standards is implemented and followed.了解并执行万豪70项卫生及安全标准。11. 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。12. Effectively investigates, reports and follows-up on associate accidents.有效的调查，报告及跟进员工事故。13. 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。14. 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。15. 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。16. 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。17. 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。18. 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。19. 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。20. Maintain F&B concepts and Mission standards fro preparation & presentation.保持餐饮的概念及使命，关于备菜和呈送。21. 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。22. Follow and implement Prime times during operation hours.贯彻和落实黄金时段的营业时间。23. 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。24. Above all. To lead by example through a “hands on” approach to motivate our associates to excel.总之，通过“传递”的方式激励我们的伙伴，精益求精。

1、根据厨房的年、月度工作计划，带领员工积极完成各项接待任务和经营指标；2、定期参加部门及厨房会议，提出合理化建议，了解每日的预订情况；3、召开班前例会，督促员工做好班前的各项准备工作，并做好餐前检查；4、负责检查出品的质量，保证接受订单和出菜有条不紊；5、负责各类原材料的申领工作，做好成本控制；6、监督卫生工作；7、开展部门培训工作；8、完成领导布置的其他工作任务。

At Empark Prime Hotel we want our guests to feel special, cosmopolitan and In the Know which means we need you to: 在北京华侨大厦睿世酒店，我们希望宾客感觉风格独特、侨文化、时尚现代和深入洞悉，这意味我们需要你：Be charming by being approachable, having confidence and showing respect. 亲切、充满自信、体现尊重来展现富有魅力的你。Stay in the moment by understanding and anticipating guests’ needs, being attentive and takingownership of getting things done.理解和预测宾客的需要、做到细心周到、具主人翁精神、把事情办好，保持专注当下。Make it memorable by being knowledgeable, sharing stories and showing your style to momentsthat make people feel special.见多识广、分享阅历、展现你的风格来创造令人感觉特别的时刻，做到令人难忘。

岗位职责：1.掌握客情和菜单，负责备齐及加工原材料；2.熟悉和掌握宁波菜的制作技术及质量标准；3.定期会开发创新新菜式。4.及时妥善保藏未加工好的原料，杜绝浪费；5.合理使用和维护所有机械设备，妥善保管加工用具；6.完成上级交办的事宜。岗位要求：1.热爱本职工作,工作认真踏实2.懂得各类原料的加工方法,熟悉酒店菜肴的加工规格标准3.具有熟练的刀工技术4.身体健康,精力充沛

1、协助出品的准备工作，并有效开展本部门的工作；2、确保所有货物的清洁、新鲜；3、为避免食品变质，要控制好冰箱的存量；4、指导员工有效工作,监督菜品制作过程，控制成本，保证菜品质量；5、指导和整理厨具清洁及存放各类货物；6、了解次日用餐人次，制定次日生产计划，确保销售需要。职位要求：1.40岁以下，初中以上文化程度或相关专业毕业。2.熟悉厨房砧板操作规程。3.有2年厨房工作经验，1年以上厨房管理经验。4.有一定的沟通能力，和管理能力

岗位职责1.协助出品的准备工作，并有效开展本部门的工作。2.确保所有货物的清洁、新鲜。3.为避免食品变质，要控制好冰箱的存量。4.指导员工有效工作,监督菜品制作过程，控制成本，保证菜品质量。5.指导水台清洁及存放各类货物。6.了解次日用餐人次，制定次日生产计划，确保销售需要。岗位要求1.熟悉厨房砧板操作规程。2.有一定的沟通能力，和管理能力

 Assist the Chef de Cuisine with the day to day running of the department and production of all food items.协助厨师长和日常运行的部门,负责出口及所生产的产品总质量 Able to demonstrate a professional attitude when dealing with all colleagues and train them to consistently adhere to the quality standards of the culinary department at all times.在厨房的工作中与培训中能以专业的态度并坚持实施酒店厨房的标准 Understand the basic philosophy of the company and implement the core values of St Regis zhuhai根据酒店的标准并正确的理解实施瑞吉核心价值. Artistic talent.具有艺术天赋及灵感 

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。

有同岗位工作经验

岗位职责： 1、传达餐饮部或厨师长的相关通知、注意事项等； 2、为厨师配好所需的食材、保证食材的新鲜、卫生等； 3、负责灶台的卫生清理、正常使用。 4、砧板所需技能。 任职资格： 1、年龄18—45岁，性别不限，身体健康； 2、具有责任心，良好的执行能力和沟通能力，能够严格按照标准操作； 3、勤奋努力，对餐饮工作有较高的工作热情。 工作时间： 9:00-14:00  16:00-21:00（月休4天）

砧板主管冷菜烧腊主管

职位描述：1、完成厨师长安排的工作任务，负责每日自助餐、宴会及包房所需原料。2、协助厨师长做好产品进货的检验工作。3、时刻遵守食品安全管理制度及政策各项内容，食品卫生要求，保持砧板、刀具等用具的消毒和冰柜、清洁卫生，确保本岗位区域的卫生。4、订购食物，制作菜单保证食物的数量和质量。5、为中餐热菜厨房提供生鲜食品以及烹饪之前的食品加工工作。6、负责日常管理工作，完成每日采购需求，食品领料，和亲自安排宴会食品的需求安排等。7、管理人员进行训导时，反应灵活，态度合作，与员工和其他部门紧密合作。

岗位职责：     1.能够合理消耗所有产品和配料。2.有能力按照事情的优先顺序按时完成任务。3.在压力下很好地完成工作，保持冷静解决问题。4.能够在潮湿，热和不时吵闹的环境中工作。5.具备有与本职位相配的中西餐烹饪知识，高效率，高质量完成本职工作。 任职要求：1.三至四年厨房经验在四/五星级酒店的咖啡厅或很高级别的个体餐厅。2.高中毕业，最好是专业烹饪学校毕业。3.更新的卫生课程。4.健康证。

岗位职责1.协助出品的准备工作，并有效开展本部门的工作。2.确保所有货物的清洁、新鲜。3.为避免食品变质，要控制好冰箱的存量。4.指导员工有效工作,监督菜品制作过程，控制成本，保证菜品质量。5.指导水台清洁及存放各类货物。6.了解次日用餐人次，制定次日生产计划，确保销售需要。岗位要求1.中专以上文化程度，或相关专业毕业。2.熟悉厨房砧板操作规程。3.有5年厨房工作经验，2年以上厨房管理经验。4.有一定的沟通能力，和管理能力

岗位描述Administration行政职责: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.  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 。3. Seamless working with Recipes, Standards and Plating Guides.严格按照菜谱、标准和摆盘标准。4. Correct usage of all equipment, tools and machines.正确操作所有的设备、器具和机器。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. All team members have to be knowledgeable about occupancy, events, forecast and achievements.所有员工都应知道关于住宿率,宴会,预测计划和收益。8. Every guest request must be responded to complete satisfaction.对于每位客人的要求要作出回应使客人满意。9. Performs related duties and projects as assigned.履行相关的职责与其他分配的任务。10. Close working relationship with the Stewarding Department to ensure high levels of cleanliness and low levels of lost and breakages.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。11. Keeps discipline and proper work practices for himself and the team members assigned to him at all times. Also checks on personal hygiene, clean uniforms, sanitation and cleanliness of the workstations, sanitation of the work tools. Be aware of the dangers of contaminated food and the needs to proper checking and turnover of the mise-en-place in the refrigerators. Reports to the Chinese kitchen Chef on any problems to take appropriate actions.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。向中厨厨师长汇报所有的问题并采取适当的行动。12. Manages all functions of the Chinese kitchen and banquet kitchen safety and staff operation safety.管理所有中厨房和宴会厨房的工作安全和员工操作安全。13. Follow up on any changes in new recipes or work methods pertaining to any new menus, daily specials, and promotional activities as per instructions given by the Chinese kitchen chef.遵照中厨房厨师长要求的任何新菜单的改动和对于新菜单、每日特供菜单、促销活动所采取的任何工作方法。14. Checks all equipments belonging to his department and make sure that all are in good working order, and if necessary reports to the Chef for any faults and problems to be solved. Prepares the necessary work orders to the Engineering department.检查所有归属于该部门的设备，确保所有设备正常运转，如果需要向中厨房厨师长汇报所有问题。准备递送工程部门的维修单。15.  Ensures that recipes and costing are established and updated.确保菜谱和成本的存在和更新。16. Manages the training function and ensures all team member certified in their position before taking charge of an area of responsibility.管理培训和确保部门员工在他上任他的岗位之前具有该岗位合格的资质。17.  Monitor food quality and quantity to ensure the most economical usage of ingredients.监控食品的质量和数量是确保最大限度的节约原材料。18. Reviews all time sheets to ensure that team member working times and meal breaks are accurate.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。19. 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。20. At all times understand, practice and promote the teamwork approach to achieve missions, goals, and overall departmental standards.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。 Profitability盈利能力1. Works very closely with the Chef and meets regularly to determine menu selections and specials that is both satisfying to guest and profitable to outlet.与厨师长紧密合作，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。

岗位职责（一）负责指挥和配制一切高级宴会，对整个厨房的日常生产、计划、原材料的使用、数量，要做到心中有数。（二）负责一切高级宴会、酒会的料头和干货（包括鲍、参、翅、肚、燕窝、干贝类等）高级原材料的搭配。（三）负责熟悉和掌握各种原材料的产地，旺、淡季节及原材料的起货成率，随时变换菜式品种。（四）负责有计划地保管和使用原材料，掌握新旧货源的先用、后用，同各餐厅及宴会部密切联系，及时处理存货。（五）负责检查督促各砧板岗的工作。岗位要求（一） 2年相关工作经历或正式培训或与此相当的教育和相关工作经验结合的背景。（二） 餐饮技能或食品加工或相关专业的职业证书。（三） 按地方政府的规定具有有效健康和食品处理许可证。

岗位职责：1.熟练掌握各种切配技术，合理使用原材料；2.负责切配格式菜肴及刻花，保证菜品基础原料的标准供应，保证出品质量；3.检查本岗的卫生情况，保证食品卫生、环境卫生，检查其他切配中工、切配小工是否按照操作规范工作；4.负责切配员工的培训，定期对设施设备保养维护，检查天然气开关、炉头、消防设备。任职要求：1.素食餐厅切配工作经验3年以上；2.精通砧板切配的刀法，掌握切配料头及水果蔬菜的装饰艺术和技能，懂6s厨房管理；3.热爱烹饪行业，尊重佛教文化，责任心强，品行端正，持健康证上岗。

· 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· Prepares, cooks, serves and stores the following dishes:预备，烹调，提供和贮藏下列菜式：· Appetizers头盘· Savories小食· Salads and Sandwiches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 Demi Chef de Partie, Commis Chef, Cooks, Kitchen Attendants and Stewards.给厨房助手提供指导，包括厨房副厨师，厨工，厨什和管事员。· Communicates to your superior any difficulties, guest or internal customer comment and other relevant information.有关客人意见和其它相关困难时，与你的当值主管进行沟通。 · 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。· Financial Responsibilities财务职责· Works with superior in the preparation and management of the department’s budget and is aware of financial targets. 协助上司准备并管理部门预算，并了解财务目标。· Recycles where-ever possible and enforces cost saving measures to staff在任何可能的情况下进行资源循环利用，增强员工的成本控制意识。· 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。