职​ ​ ​ ​ ​ ​ ​ ​务​：​厨​师​长​ ​所​在​部​门​：​餐​饮​部​ ​职​位​概​述​：​ ​1​）​参​与​厨​房​运​作​并​侧​重​保​持​卫​生​标​准​的​管​理​。​为​员​工​提​供​培​训​和​指​导​，​准​备​并​提​供​标​准​一​致​的​食​物​。​保​持​足​够​的​供​应​，​ ​并​根​据​品​牌​早​餐​标​准​计​划​和​安​排​早​餐​菜​单​；​ ​2​）​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​。​ ​工​作​职​责​：​ ​1​）​保​证​足​够​的​食​物​库​存​并​合​理​控​制​食​物​成​本​，​合​理​利​用​原​材​料​并​结​合​季​节​性​原​材​料​准​备​相​关​出​品​；​ ​2​）​完​成​厨​房​员​工​的​日​常​工​作​安​排​和​岗​前​培​训​，​确​保​厨​房​员​工​能​够​具​备​单​独​操​作​和​当​班​的​能​力​和​准​备​；​ ​3​）​培​训​新​的​团​队​成​员​进​行​厨​房​相​关​的​日​常​运​作​；​ ​4​）​发​展​后​备​的​人​才​，​培​训​合​适​的​员​工​能​够​担​当​小​组​领​导​的​基​本​任​务​；​ ​5​）​指​导​厨​师​按​照​基​本​的​菜​谱​准​备​出​品​以​达​到​一​致​的​标​准​要​求​；​ ​6​）​根​据​美​居​品​牌​的​早​餐​标​准​制​定​并​编​写​早​餐​菜​单​中​的​季​节​性​食​物​菜​谱​；​ ​7​）​根​据​入​住​率​制​定​第​二​天​的​备​餐​标​准​和​食​物​准​备​原​则​；​ ​8​）​具​有​全​面​的​产​品​知​识​，​包​括​配​料​，​设​备​，​供​应​商​，​市​场​，​为​厨​房​的​运​营​工​作​提​出​合​理​的​调​整​建​议​；​ ​9​）​准​备​厨​房​所​需​的​设​备​和​用​具​；​ ​1​0​）​组​织​准​备​菜​单​和​自​助​餐​菜​品​的​原​料​；​ ​1​1​）​根​据​标​准​的​菜​谱​准​备​相​关​的​食​品​服​务​；​ ​1​2​）​重​新​存​放​自​助​餐​食​品​并​协​助​摆​放​与​撤​台​；​ ​1​3​）​协​助​定​购​、​验​收​及​存​放​货​品​；​ ​1​4​）​完​成​摆​台​、​撤​台​、​服​务​及​员​工​餐​准​备​和​服​务​设​备​的​清​理​；​ ​1​5​）​负​责​保​障​所​有​设​备​的​正​常​运​行​；​ ​1​6​）​台​面​、​冷​藏​库​、​冷​冻​室​、​地​面​和​墙​面​的​清​洁​；​ ​1​7​）​清​洁​厨​房​操​作​间​，​保​持​华​住​酒​店​集​团​和​卫​生​部​门​的​要​求​和​标​准​得​以​执​行​；​ ​1​8​）​处​理​厨​房​垃​圾​，​清​洁​所​有​的​瓷​器​、​玻​璃​器​皿​、​餐​具​、​壶​及​平​底​锅​、​器​具​和​其​他​物​品​；​ ​1​9​）​保​持​清​洁​卫​生​的​厨​房​并​遵​守​安​全​处​理​及​储​存​食​物​的​所​有​原​则​；​ ​2​0​）​保​持​高​标​准​的​个​人​卫​生​并​对​所​有​的​客​人​和​员​工​呈​现​出​一​份​干​净​专​业​的​形​象​；​ ​2​1​）​参​加​相​关​的​例​会​及​培​训​；​ ​2​2​）​严​格​遵​守​全​部​操​作​设​备​及​配​件​的​标​准​存​货​，​确​保​餐​饮​设​施​的​足​够​装​备​。​确​保​厨​房​所​有​操​作​设​备​设​施​的​正​常​维​护​和​保​养​，​保​证​厨​房​的​正​常​使​用​；​ ​2​3​）​跟​进​其​他​直​线​领​导​分​配​的​职​责​；​ ​2​4​）​具​备​基​本​防​火​知​识​，​确​保​厨​房​消​防​安​全​。​ ​技​能​要​求​ ​1​）​完​全​代​表​酒​店​，​品​牌​和​公​司​与​客​户​、​员​工​和​第​三​方​交​往​的​能​力​；​ ​2​）​根​据​地​方​政​府​部​门​要​求​的​，​食​品​服​务​许​可​证​或​有​效​的​健​康​证​；​ ​3​）​具​有​解​决​问​题​，​判​断​分​析​、​激​励​、​组​织​和​培​训​能​力​；​ ​年​龄​要​求​：​ ​1​）​年​龄​3​2​-​5​0​岁​。​ ​资​格​要​求​ ​1​）​酒​店​餐​饮​管​理​或​相​关​专​业​毕​