1. Supervise the function of all kitchen employees, facilities and costs, hence contributes to maximizing the overall Food & Beverage department profit. 监督厨房所有员工的工作、控制设施及成本，以尽可能增加效益。   2. Control and analyse on a on-going basis the following: 控制并分析以下各项: Quality levels of production and presentation.出品质量及外观 Guest satisfaction.客人满意 Operating food cost.食品成本 Cleanliness, sanitation, hygiene.干净、卫生、清洁。   3. Check punctuality of all staff assigned to him. 检 查所负责的所有员工出勤情况。 Local requirements当地需求 Market needs市场需求 Competition竞争情况 Trends趋势 Potential costs潜在成本 Availability of food products货源情况 4. Inspects, when requested by Executive chef, perishable food items received for quality control. 根据行政总厨的要求，检查购入易损货物的品质。   5. Passes on to the Executive Chef his daily market list requirements. 将每天的购货单上交行政总厨。   6. Responsible for the production, preparation and presentation of all food items, in area concerned, to ensure the highest quality at all times. 负责本部所有食品的准备、烹饪、装饰，达到质量标准。   7. Assist or executes inspections of physical aspect the food preparation areas. 协助并监督厨房的卫生情况。   8. Attend to specific guests as required. 关注重要客人。 9. Check and control daily mise en place according to Sous Chef. 根据副厨师长的要求，检查和控制日常准备工作。 10. Report any pending problems. 报告任何未决定的问题。 11. Responsible for basic on the job training with Demi's, Commis and Cooks 负责对厨师主管、领班、和厨师一级和厨工的基本工作培训。

负责班段内西厨房的食品准备、烹饪制作、出品及管理工作。 任职资格:具备酒店或高端餐厅西厨房工作经验3年以上，同等级别工作经验1年以上。

岗位职责 1负责饼房/面包房日常运营管理，确保产品品质符合标准 2制定生产计划，控制原材料成本，减少浪费 3监督食品卫生安全操作规范执行 4研发新品，定期更新产品种类 5培训并指导员工提升专业技能 6维护设备正常运转，及时报修故障 岗位要求 1具备烘焙相关专业知识与技能 2能适应早晚班工作制 3具有团队管理经验者优先 4工作细致认真，责任心强 5具备基础食品卫生安全知识 6有创新意识，能持续优化产品

【岗位职责】 1、掌握点心及面包的制作技术，负责制作各种面点及配料，掌握各种点心的风味。 2、负责内部日常所用原料的领用，协助制定采购计划。 3、严格执行食品卫生法则，把好质量关，搞好本区域卫生，要求工具清洁，摆放整齐。 4、掌握食品成本核算，协助厨师长制定点心部供应的面点及售价以及毛利率核算。 5、注意安排各种宴会技术力量的合理分配，保证生产流程畅通，合理使用货源，按季节定期更换花色品种，不断改革更新，满足客人要求。 6、合理使用原材料，降低成本以便酒店获得好的效益。 【岗位要求】 1、 有在星级酒店面点制作工作经验5年以上. 2、 熟悉餐饮的相关知识及礼仪。 3、 熟练面点制作工艺及高超技能。

1、需有相关工作经验2年以上； 2、吃苦耐劳，工作认真负责；

西厨主管-热菜1人 【岗位职责】 负责协助西餐热菜厨房的日常运营，统筹早餐、午餐、晚餐零点及自助餐的出品顺序与节奏 熟悉炉、扒炉、炸炉等岗位操作，确保酱汁、汤品、肉类、海鲜等热菜达到标准菜谱要求 定期抽查库存半成品质量，处理食材异味或变质等紧急情况 协助行政总厨研发季节性热菜或新菜单，进行配方测试与成本核算，及其他工作 【岗位要求】 具有强烈的责任心，勇于开拓和创新，作风干练； 拥有较高的烹饪技术，了解和熟悉食品材料的产地、规格、质量、一般进货价； 对成本控制管理、食品营养学、厨房的设备知识拥有相当的基础。

【岗位职责】 1、协助饼房厨师长管理日常饼房运营，确保所有糕 点、面包及甜点的出品质量符合酒店标准 2、协助饼房厨师长监督饼房员工的工作表现，指导并培训新 员工掌握烘焙技巧及食品安全规范 3、根据菜单需求研发新品甜点，定期更新季节性 产品以提升客户体验 4、严格管控原材料库存，确保食材新鲜度并减少 浪费，协助制定采购计划 5、维护饼房设备清洁及安全操作规范，确保工作 环境符合卫生标准 6、协调与其他部门的合作，确保宴会、餐厅等区域的西点供应 【岗位要求】 1、具备扎实的西点烘焙专业技能，熟悉各类糕 点、面包、巧克力及装饰工艺 3、能适应高强度工作节奏，具备处理突发情况及 多任务协调能力 4、了解食品安全及相关规定，持有相关健康证明 5、对甜品创新有热情，具备市场趋势敏感度及成 本控制意识

岗位职责： 1 了解客情，熟悉菜单，负责蒸笼、油锅、烤箱、炒灶等岗位的烹调准备工作。 2 负责原料焯水、过油等初步熟处理，并负责各种糊汁的制作，做好开餐前各项准备工作，确保开餐的顺利进行。 3 及时按规格烹制各类菜肴，保证出品符合规定之质量要求。　 4 遇有大型中餐宴会，服从安排，做好宴会菜肴的烹制工作。 5 保持个人、工作岗位及包干区的卫生整洁。 6 负责所用炉灶等设备的清洁保养，发现问题及时报请维修。 7 完成厨师长交办的其他工作。 工作经历与项目经验：  具有两年以上的炉灶经历，工作勤恳，认真负责。

职位描述 一、厨房管理 1. 菜品研发与出品把控、厨政团队培养与建设、产品质量与产品安全控制等工作； 2. 负责下属的培训和带教，了解团队人员的技术水平和专长，合理安排下属工作，以确保厨房工作的正常运作； 3. 定期巡视检查厨房出品品质情况、卫生安全情况、消防工作情况、厨房设备运转情况、厨具用具使用和维护情况，及时发现问题并调整； 4. 对原材料及成品成本进行核算和控制，把控原材料及人事预算； 5. 执行并有效完成上级领导下达的各项工作任务和工作指示。 二、菜品管理 1. 具备四星级及以上酒店的从业经验，有大型团餐经验，对厨房运营有清晰了解，流程意识强； 2. 具备较高的烹饪技术，擅长淮扬菜、懂养生菜等菜品烹制者优先； 3. 参与新菜式开发和品质把控，制定菜品出品标准和流程，通过品控制度、标准化建立、顾客反馈等多种途径，维护菜品品质稳定； 4. 具有创新精神和迭代能力，根据市场变化推陈出新，并根据季节变化及客户要求合理调配菜单； 5. 了解并严格执行餐饮食品安全相关法律法规，确保产品安全。   任职要求 1. 大专及以上学历，10年后厨管理工作经验，5年及以上同岗位从业经验，有四星级及以上酒店工作经验者优先； 2. 掌握餐饮管理基本理论，熟悉擅长淮扬菜、养生菜等菜品； 3. 爱岗敬业、吃苦耐劳，有良好的个人卫生习惯及职业道德； 4. 沟通能力强，责任心强，思维逻辑性强，有较强的服务意识、团队合作精神、团队管理能力。

任职要求： 1.大专及以上学历，10年后厨管理工作经验，5年及以上同岗位从业经验，有四星级及以上酒店工作经验者优先； 2.掌握餐饮管理基本理论，熟悉擅长淮扬菜、养生菜等菜品； 3.爱岗敬业、吃苦耐劳，有良好的个人卫生习惯及职业道德； 4.沟通能力强，责任心强，思维逻辑性强，有较强的服务意识、团队合作精神、团队管理能力。

1、确保所有食物在准备和制作期间符合所定的标准。 2、食品的加工准备和出品工作。 3、控制成本，尽量减少腐败，浪费，并行使部分管制。 4、确保所有的机器设备及器具的清洁，并能在正常工作后及时清理。 5、在任何时候都要清除冰箱和工作台，并确保工作区是清洁的。

在西厨热房厨师长的领导下，按菜式规定，烹制各种菜式，保证出品质量。 职位要求： 1.专科以上文化程度，或相关专业毕业。 2.熟悉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。 3.1年以上同星级同岗位工作经验 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。 6.工作有责任心，做事认真负责。 7.有国际品牌五星级酒店工作经验者优先考虑。

Job Summary岗位概述： Manages kitchen operations including Stewarding, Banquet Kitchen, Commissary Kitchen, In-Room Dining operations with an emphasis on maintaining hygienic standards and practices, staff training, and overseeing the preparation and presentation of a consistent food product which meets customer’s expectations. Promotes the desired work culture around the Winning Ways and Service of the Hotel and the brand ethos. Accountable for overall success of the daily kitchen operations. Leading staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. 管理包括管事部、宴会厨房、加工厨房、客房送餐在内的厨房并始终坚持卫生标准及操作规范，加强员工培训，并监督相关的食品准备环节，确保美食符合顾客的期望。围绕酒店的制胜方式和服务以及品牌精神，推广理想的工作文化。负责厨房的全面工作，带领员工管理所有相关的职能，不断提高顾客满意度和员工满意度，和最大化财务绩效。 Key Responsibilities 主要工作职责 1.    OPERATIONA RESPONSIBILITIES 运营职责 ·         Manages all functions of the Food Production, Stewarding and related kitchens operations including back of house of culinary to achieve the optimum quality level of food production, sanitation and department profit.      管理食品生产、管事部和相关前区和后区厨房工作的所有职能，以达到食品生产和卫生的最佳质量水平，实现部门利益最大化。 ·         Oversees special events and special food promotions. 监督特殊活动和特殊食品的促销。 ·         Makes recipes and maintains up-dated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.制作食谱，并对餐饮部所有准备和销售的菜品进行更新和准确的成本核算。 ·         Develops and writes standard recipes. 开发和编写标准食谱配方。 ·         Develops new dishes and products. Takes steps to ensure that outstanding culinary technical skills are maintained.开发新的菜肴和产品。采取措施确保保持优秀的烹饪技术技能。 ·         Maintains comprehensive product knowledge including ingredients, equipment, suppliers, markets and current trends and make appropriate adjustments to kitchen operations accordingly. 保有全面的产品知识，包括配料，设备，供应商，市场和当前的趋势，并相应对厨房的运作做出调整。 ·         Controls and analyzes, on an on-going basis, the level of the following: 在持续改建的基础上，控制和分析下列各方面的水平： ·     　Sales 销售 ·     　Costs 成本 ·     　Issuing of food　食品出品 ·     　Quality and presentation of food products 食品质量和外观呈现 ·     　Condition and cleanliness of facilities and equipment　厨房设施设备的维护和清理　 ·     　Guest Satisfaction 顾客满意度 ·     　Marketing 市场定位 ·         Develops training plans, develops training material in accordance with  Hotel guidelines and implements training plans for the Food Production employees and other Food and Beverage employees with the Learning & Development Department. 根据学习与发展部门的培训计划，根据酒店的指导方针制定培训材料，并对参与食品生产的员工和其他餐饮员工实施培训计划。 ·         Develops with the Operation EAM popular menus offering guests value for money in accordance with  hotel guidelines. 根据酒店的指导方针，与运营副总共同开发符合客人需求且及具性价比的大众菜单。 ·         Plans and organizes with the Operation EAM the Food and Beverage activities in the hotel. 与运营副总一起策划并组织酒店的餐饮活动。 ·         Keeps an up-dated Hotel Policies and procedures file and up-dated files on the following Food Production matters: 保持更新酒店政策和程序文件，并更新以下食品生产事项的文件： ·     　Recipe 食谱 ·         Finance 财务 ·     Standards 标准 ·     Personnel and Training 人员和培训 ·     Outlets 餐厅 ·     Promotions 促销活动 ·     Meetings 会议 ·     Projects 项目 ·     Material and Equipment 设备及材料 ·     Miscellaneous 其他杂项 ·         Sets Food Production and Stewarding goals and develops strategies, procedures and policies. 制定食品生产和管事目标，制定战略、程序和政策。 ·         Determines with the Director of Finance the minimum and maximum stocks of all food, material and equipment. 与财务总监一起确认所有食品、材料和设备的最低和最高库存。 ·         Sets standards of all food and equipment purchases in accordance with hotel guidelines. 根据酒店的指引，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. 监控本地竞争对手，比较分析酒店餐饮业务。 ·         Ensure cleanliness of the outlet.确保厨房干净整洁。 ·         Ensure sufficient operation equipment before the shift.确保开餐前有足够的操作设备。 ·         Communicates with Operation EAM on all aspects of the kitchen management, to ensure proper co-ordination of instructions and directives to Executive Chefs.与运营行政副总就厨房管理的各个方面进行沟通，以确保对行政厨师的指示和指令进行适当协调。 ·         Follow up instructions given by Operation EAM and reports back any observations.听从运营行政副总给予的指示并做出汇报及反馈。 ·         Attends all meetings and follows any directives given therein.  Advises Operation EAM on all topics of importance.参加所有会议并跟进所有指示。在重要话题上给予与运营行政副总意见。 ·         Confers with each section leader on work schedules, overtime requirements and duty roster.与部门领导协商工作安排，加班申请和班表。 ·         Streamlines all training requirements between Executive Sous Chef in charge of Training and all section leaders and co-ordinates all arrangements for proper execution of instructions.精简主管培训和所有部门领导之间的所有培训要求，并协调所有安排，以便正确执行指示。 ·         Recommends to Operation EAM changes in kitchen equipment and structure and transmits any recommendations from the rest of the kitchen brigade. Discusses future budget items and keeps track of requirement throughout the year.向运营行政副总推荐厨房设备和结构的转调，并传达后厨所有人员的意见。商讨未来预算物品并跟进全年的需求。 ·         Is responsible to keep a record of all special promotions and activities, writing recipes and taking photographs.负责记录所有特殊促销和活动，编写菜谱并拍照。 ·         Responsible for promotions, advertising bring in Guest Chefs and working on promotional theme menus.负责促销、广告以吸引客人并制作促销主题餐单。 2.    HUMMAN RESPONSIBILITIES  人事职责 ·         Ensures correct hygienic procedures, checks and controls refrigerators to ensure proper food turnovers and cleanliness.确保正确的卫生程序，检查并控制冰箱以确保良好的食物周转和清洁。 ·         Supervises any VIP parties and set ups, decorations and food displays. Liaisons with other departments, including steward and service   for proper co-ordination whenever needed.监督所有贵宾活动和摆设、装饰、和食品展示。与其他部门联系，包括管事部和服务人员确保在需要时做合理协调。 ·         Spot checks before service hours and thereafter in regular intervals in all food producing outlets and buffets and gives immediate attention in case of any discrepancies.在服务前后对所有食品生产点和自助餐点进行定期的常规检查，并及时关注是否有任何差异。 ·         Co-ordinates food orders from Storeroom and direct market and makes constant spot-check on their quality, gives special attention to all imported products.协调仓库和食物订单，检查其质量，特别关注所所有进口食材。 ·         Keeps aware of trends, practices and equipment in the food service industry through trade magazines and other aids.通过贸易杂志和其他辅助工具了解食品服务行业的趋势、做法和设备。 ·         Evaluates the performance of the kitchen staff and gives the General Manager any recommendations for promotions or other actions.评估所有厨房员工的表现并给予总经理任何升职或其他人事变动建议。 ·         Signs and checks all requisitions from other kitchen departments.检查并签署所有其他厨房部门的请购单。 ·         Conducts interviews and makes decisions on recruiting new staff members.安排面试并决定招聘员工。 ·         Works with the Director of Human Resources to ensure the departmental performance of staff is productive. Duties include: 与人力资源总监合作，确保部门员工的工作效率。职责包括： ·     Plans for future staffing needs.计划未来的人手需求。 ·     Recruits in line with company guidelines.招聘员工要符合公司的指导方针。 ·     Prepares detailed induction programmers for new staff.为新员工准备详细的入职。 ·     Maintains a comprehensive, current and guest focused set of departmental standards and procedures and oversees their implementation.保持一套全面的、当前的和以客人为中心的部门标准和程序，并监督其实施。 ·     Ensures training needs analysis of Kitchen staff is carried out and training programs are designed and implemented to meet needs.确保对厨房员工进行培训需求分析，制定并实施培训计划以满足需求。 ·     Conducts probation and formal performance appraisal in line with company guidelines.根据公司的指导方针进行试用期和正式的绩效考核。 ·     Maintains up to date staff records and approves leave requests etc.维护最新的员工记录，批准休假申请等。 ·     Coaches, counsels and disciplines staff, providing constructive feedback to enhance performance.提供建设性的反馈，以提高员工的工作表现。 ·     Regularly communicates with staff and maintains good relations.定期与员工沟通，保持良好关系。 3.    FINANCIAL RESPONSIBILITIES 财务职责 ·         Participates in the preparation of the hotel’s revenue plan.参与酒店收入计划的制定。 ·         Works with Finance and Business manager in the preparation and management of the department’s budget. Duties include: 与财务和业务经理一起准备和管理部门的预算。职责包括: ·     Co-ordinate the preparation of the departmental annual budget;协调部门年度预算的编制。 ·     Manage the Department ’s expenses.管理部门费用 ·         Control the quality and cost of foods in the on-going basis.持续控制食品质量和成本。 4.    OTHER RESPONSIBILITIES  其他职责 ·         Participates in the preparation of the hotel’s marketing programs. 参与酒店市场计划的制定。 ·         Demonstrate Awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines and ensure your direct reports do the same. 了解职业健康安全政策和程序，确保所有程序在职业健康安全指导方针范围内安全进行，并确保你的直接下属也这样做。 ·         Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures. 了解注意义务，遵守职业、健康和安全法规、政策和程序。 ·         Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly. 熟悉财产安全、急救、消防和紧急程序，安全、理智地操作设备。 ·         Initiate action to correct a hazardous situation and notify supervisors of potential dangers. 采取行动纠正危险情况，并将潜在危险汇报给管理层。 ·         Log security incidents and accidents in accordance with hotel.根据酒店要求记录安全事件和事故。 ·         To maintain a high customer service orientation by approaching the job with the customers in mind.制定严格的客人服务标准，工作中做到心中有客人。 ·         To have a positive impact, taking personal responsibility and initiative to resolve issues, always clearly communicating with both customers and colleagues.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。 ·         To be motivated and committed, approaching all tasks with enthusiasm and seizing opportunities to learn new skills or knowledge in order to improve your personal performance.态度积极诚恳，热心本职工作并把握机遇去学习新的技能和知识提高自身能力。 ·         To be flexible, responding quickly and positively to changing requirements.灵活机动，应变能力强。 ·         To maintain high team, focus by showing co-operation and support to colleagues in the pursuit of team goals.建立良好的团队精神，协同工作，为了共同的目标努力。 ·         To contribute ideas and suggestions to enhance operational / environmental procedures in the hotel.为各项运营流程的发展献计献策。 ·         To performs duties and responsibilities in a safe manner.以良好的态度履行自己的职责。 ·         To actively promote the services and facilities of the Hotels to guests and suppliers of the hotel.向客人以及供应商推荐酒店的服务性以及便捷性。 ·         To ensure all operating equipment furniture are in good condition.确保所有厨房设备用具的正常使用。 ·         Your JD would be updated base on needs. We would acknowledge the latest JD signed.根据工作需要或工作调动，您的岗位职责将会被调整，以最新版本为准。 JOB SPECIFICATIONS 岗位要求 Job Knowledge / Skill: a)     Fully familiar in all operation and kitchen. b)     A proven track record of success in a similar role, showing you have the capability to build customer loyalty and guest satisfaction; controlling profit and costs. c)      Strong interpersonal and problem-solving abilities. d)     Highly responsible & reliable. e)     Meticulous, rigorous, with strong work enthusiasm and sense of responsibility. f)       Good oral presentation skills, excellent communication and analytical skills, high loyalty to the company. g)      Be able to relate to all levels of guest and management. h)     Ability to recognize customers and remember their preferences 专业及技能 : 1)     充分熟悉了解运营和厨房 2)     相关工作经验，能够与客人建立忠诚度和客户满意度；控制利润和成本 3)     良好的人际关系和解决问题的能力。 4)     有较强的事业心和责任感，为人处事公正严肃。 5)     工作细致、严谨，具有较强的工作热情和责任感。 6)     良好口头表达能力，优秀的沟通、分析能力，对公司忠诚度高。 7)     能够与客人建立良好的客户关系。 8)     有能力辨认客人并记住他们的喜好
 Education:         Degree relate to hotel management required. 教育水平： 酒店管理专业相关学位。 Experience: a)     10 years international hotel management experience. b)     Pre-opening Experience preferred. c)      Willing to take challenge and working under stress. 工作经验： 1)     10年以上国际酒店管理经验 2)     筹备酒店经验优先 3)     愿意接受挑战并承担一定的工作压力 Additional Skill required: a)     Strong adaptability, b)     Excellent communication skills and interpersonal skills, c)      The initiative, d)     Work knowledge, e)     Solve the problem, f)       The ability to call, organize and train, g)     Own the great Coordinate and communication skill. h)     Gentle behavior i)       Perfectionism j)       Detail oriented k)      Respect internal team member and external guest equally l)       Willingness to help others m)    Grace and elegant presentation n)      Sincere and consideration o)     Good Intelligence Quotient & Emotional Quotient is very crucial. 其它技能要求： 1)     适应性强， 2)     卓越的沟通能力和人际交往能力， 3)     主动， 4)     工作知识， 5)     解决问题， 6)     号召、组织和培训能力， 7)     有较强的协调能力， 8)     行为沉稳， 9)     追求完美， 10)   注重细节， 11)   同等尊重外部客人与内部伙伴， 12)   乐于助人， 13)   优雅端庄， 14)   真诚体贴。 15)   高智商、高情商

岗位职责 1.在厨师长的领导下，出品西餐并保证质量。 2.协助早餐团队完成自助早餐的菜品制作和备餐。 3.检查库存的质量和数量，合理安排使用食品原料。 4. 执行卫生法规及各项卫生制度，严格防止食物中毒事故的发生。 岗位要求 1.专科以上文化程度，或相关专业毕业。 2.熟悉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。 3.1年以上同岗位的工作经验。 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.工作有责任心，做事认真负责，具备良好的沟通能力。

【岗位职责】 1、负责准备餐饮的年度计划，确保部门目标能完全与酒店目标一致并满足员工需要。Responsible for preparing the annual Food and Beverage Business Plan ensuring Divisional Objectives fully address business objectives of the hotel and needs of employees. 2、购买当地新鲜产品，以保证频繁更换的菜单的正常供应，总是能为客人提供花样繁多的菜肴。 Buys locally available fresh products wherever possible and has limited menus which are changed frequently to ensure that the guest is always offered a variety of food items. 3、根据市场导向的价格及产品，引进及尝试市场中出现的新产品。 Introduces and tests the market with new products which are market-orientated in terms of price and product. 4、与餐饮总监工作，鼓励创新，支持市场营销及促销活动。 Works together with the DF&B, encouraging creativity, supporting marketing and up-selling activities. 5、与客人建立和保持和睦的关系，处理所有客人的投诉和要求，以及客人对食物，饮料及产品的询问。 Establishes a rapport with guests maintaining good customer relationships handling all guest complaints, requests and inquiries on food, beverage and products. 【岗位要求】 1、具备在豪华国际品牌酒店担任行政总厨至少两至四年的工作经验（中厨背景优先）； Minimum two to four years work experience as Executive Chef in a luxury international brand hotel. 2、具备丰富的厨房管理、菜单规划及实际操作技能方面的知识与经验； Extensive knowledge and hands on experience in Kitchen management, menu planning and operational skills. 3、全面了解厨房卫生规范及职业健康与安全标准。 Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards.

岗位职责 1、保证所有的厨房正常工作。 2、检查厨师的仪容仪表及个人卫生。 3、确保所有采购食品的质量。 4、建立各种控制体系（卫生、成本等）正常运作、 5、极积开创新菜，制订餐厅的菜单、自助单及特殊菜单。 岗位要求 1、同岗位工作经验3年以上 2、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3年以上。 3、懂得成本核算，食物原料及食品营养知识。

About Four Seasons: Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture. At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us. About the location: Nestled on a private island in Jinji Lake, Four Seasons Hotel Suzhou emerges as a tranquil oasis embraced by lush gardens and sparkling waters. As an urban resort, it stands just steps from the city’s core—yet within its bounds lies a tranquil sanctuary, where the hustle of downtown softens into serene privacy. The Hotel features 199 guest rooms and suites complemented by 11 standalone villas, providing an idyllic sanctuary for family gatherings, romantic getaways, or business stays. About Four Seasons: Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture. At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us. About the location: Nestled on a private island in Jinji Lake, Four Seasons Hotel Suzhou emerges as a tranquil oasis embraced by lush gardens and sparkling waters. As an urban resort, it stands just steps from the city’s core—yet within its bounds lies a tranquil sanctuary, where the hustle of downtown softens into serene privacy. The Hotel features 199 guest rooms and suites complemented by 11 standalone villas, providing an idyllic sanctuary for family gatherings, romantic getaways, or business stays. About the role: This role is responsible for all pastry and bakery production operations, delivering consistent, high-quality desserts, breads and customized pastry products for all hotel outlets, banquets and amenities. It follows standard recipes and hygiene regulations, maintains kitchen equipment and a safe working environment, collaborates closely with cross-functional teams to fulfill guest special requests, and keeps updated with global pastry trends to optimize product quality and innovation. What you will do: - Execute daily pastry and bakery production, ensure consistent premium quality, standard presentation and adequate supply of desserts, breads, chocolates and other pastry products for hotel outlets, banquets and in-room amenities. - Follow standardized recipes and purchasing specifications, strictly comply with Four Seasons and local food hygiene standards, maintain kitchen cleanliness, stable equipment operation and qualified cold storage temperature. - Coordinate with the Executive Chef, bakers and cross-department teams to complete daily production, special customized pastries, display cakes and 3D cake productions as required. - Maintain a safe and tidy working environment, conduct daily equipment maintenance, and properly respond to hotel safety emergencies and operational arrangements. - Keep abreast of international pastry techniques and industry trends, assist in product upgrading and innovation, and complete ad-hoc tasks assigned by management. What you bring: - College degree in pastry, hotel catering management or equivalent working experience. - Solid working experience as a Pastry Chef in luxury international hotels. - Basic English reading, writing and speaking skills. - Fluent Mandarin speaker with valid working authorization in China. What we offer: • Competitive Salary, wages, and a comprehensive benefits package • Excellent Training and Development opportunities • Complimentary Accommodation at other Four Seasons Hotels and Resort • Complimentary Dry Cleaning for Employee Uniforms • Complimentary Employee Meals • An opportunity to build a life-long career with global potential and a real sense of pride in work well done Schedule & Hours: • This is a full time position • The schedule depends on operations need

【岗位职责】 1、负责西厨房日常运营管理，确保食品出品质量、卫生标准及服务流程符合酒店要求 2、根据菜单制定每日工作计划，合理分配厨房人员工作任务，监督各岗位操作规范 3、控制食品成本，定期盘点库存，协助制定采购计划并监督食材验收标准 4、研发新菜品并定期更新菜单，保持西餐菜品的创新性与市场竞争力 5、培训指导厨房员工，提升团队专业技能与工作效率，培养后备人才 【岗位要求】 1、具备西餐烹饪专业基础，熟悉各类西式菜肴制作工艺及厨房设备操作 2、有2年以上西厨房工作经验

岗位职责 1.Supervises pastry preparation shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. 监督饼房生产运营，确保执行所有关于餐饮的政策，标准及程序 2.Performs all duties of kitchen associates as required. 履行厨房员工的责任 3.Purchases appropriate supplies and manage inventories according to budget. 按预算购买适当的供货及管理存货 4.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 5.Trains associate in safety procedures and supervise 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 岗位要求 1.Possesses the ability to perform all functions in the pastry operation 在饼房的运营中履行职责 2.Food and Beverage culinary management experience with demonstrated leadership 餐饮管理经验 3.Extensive knowledge of food handling and sanitation standards 全面的食品加工及卫生标准知识

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 ·           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。 ·           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。

岗位职责 1、为客人和员工提供饮食，按照标准食谱制作并且要符合食品卫生 。  2、监督厨房的正常运作。  3、协助餐厅厨师长管理厨房的正常运作，保证食品的高质量 。  4、协助厨师长制作食谱卡和产品。  5、参与菜单的制作与定期更新。 任职条件 1、烹饪专业。  2、擅长冷菜制作和热菜烹饪。  3、至少两年星级酒店厨房工作经验。 请注意：你的简历信息将会被我们转发到我们的第三方招聘系统进行流程使用。我们会采用合理的安全措施来保护您的个人数据安全，如您继续申请该职位，即表示您已知晓并认可我们的操作。

[岗位职责】 负责所有西餐厨房事务并确保餐点出品标准，为宾客提供独特而难忘的用餐体验； 在餐饮部运作中为所有菜式制作标准菜谱, 保持菜式的新颖性，做好菜式的成本控制及销售； 始终确保餐点质量、厨房维护和库存均符合高标准，确保厨房时刻顺畅运行； 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。 [任职资格】 拥有烹饪领域的学位或证书、或专科学校； 至少5年厨师长及以上厨房负责人管理经验；  法式西餐或意大利餐厅背景，并且现时还具备上锅能力； 具有西餐、全日餐厨房工作管理经验及菜品研发能力； 熟悉并掌握食品安全政策法规。

工作职责 ： To follow proper payroll & uniform procedures. 遵守薪资&制服准则。 To be able to perform requested FS standards at the action stations when facing guest and providing with FS hospitality, Service Culture and Smile 在前场工作台面对客人时，遵守四季标准：服务理念和面带微笑。 To set up and complete the mise en place for breakfast/lunch/dinner according to schedule & roster 根据计划&排班为早餐/午餐/晚餐做准备工作。 To prepare and plate menu items accordingly to established FS guidelines and food standards. 根据四季准则和标准准备出品的相关东西。 To operate all equipment safely and properly in the kitchen and also ensuring they are kept clean after use 安全地、合理地使用厨房设备并在使用后清洁。 To read all orders including BEO, IRD amenities, and others. 查看所有点单，包括BEO、客房送餐面包/甜品和其他。 To prepare and present on a timely basis all foods for breakfast/lunch/dinner service to established standard. 及时为早餐/中餐/晚餐准备和摆放所有食物，以达到标准。 To respect and accommodate server’s requests regarding guest’s personally, preference and request. 针对客人个人喜好事宜时，请尊重并满足服务员的要求。 To handle food and rotate it accordingly to established procedures. 根据准则处理和贮藏食物。 To make requisition, obtaining proper signature, submit, pick up of all items needed for the day and the next day with assistance of the Chef de Partie  or Sous Chef on duty 协助当班主管或副厨师长申请、签字、上交和领取当日和次日所需原料。 To work closely with standard recipes and plate presentations in order to maintain standard of quality. 遵从食谱和摆盘，以确保出品质量。 To clean all work areas at the end of the shift including own fridge, freezer, gasket, knifes and cutting board. 下班时清洁工作区域，包括冰箱、冷库、刀具和砧板。 To ensure a neat, clean, sanitized and organized work area 保证工作区域整洁卫生。 To maintain a positive attitude toward changes and high level of professionalism at work. 灵活应变、态度积极，保持专业水准。 To handle and report any accident immediately, no matter how minor. 处理和汇报突发事件，无论事情大小。 To maintain a good working relationship with other employees, providing instruction and encouragement as needed. 和同事相处融洽，必要时提供建议支持。 To maintain a full line of communication with supervisors. 和主管保持良好沟通。 To respond properly in any hotel emergency or safety situation. 合理回应酒店的紧急事件。 To perform other tasks or projects assigned by hotel management and staff. 执行酒店分配的其他任务。 To be able to interact and swift from Bakery to Pastry if the operational needs require. 工作需要时，在面包房和饼房都可灵活胜任。

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。 岗位要求 1.烹饪专业毕业。 2.有3年以上厨房冷菜工作经验，为人正值，有责任心，具备一定的管理能力。 3.具备较强的菜点原料加工与制作能力。 4.具有制作符合客人点菜要求食品的能力。