【岗位职责】 1、监督中厨房、宴会厨房及员工厨房员工的工作，控制所有设施及成本，增加餐饮部的利润。 2、负责所有中餐的准备、烹饪及装饰工作，以达到质量标准。 3、清楚所有食品的配料、技巧、烹饪方法及设备等方面的知识。 4、建立各种控制体系（卫生、成本等）正常运作。 5、研究当地餐饮市场，极积开创新菜。 【岗位要求】 1、接受过专业技术训练，达到酒店厨师技术水平。 2、有丰富的技术及行政经验，其中在星级饭店工作不得少于6年以上。 3、懂得成本核算，食物原料及食品营养知识。 4、身体健康，精力充沛。 5、本岗位单休。

【岗位职责】 1、全面负责宴会厨房的日常运营与管理，统筹宴会菜品从备餐、制作到出品的全流程，确保各项宴会任务按时、按质、按量完成。 2、根据宴会订单及客户需求，设计并调整宴会菜单，把控菜品的风味、色泽、装盘及营养搭配，持续提升菜品品质与创新能力。 3、制定并执行厨房各项规章制度、操作规范及安全卫生标准，落实食品安全管理要求，杜绝食品安全事故。 4、合理规划厨房各岗位分工，组织、指导及监督厨师团队工作，负责团队培训、考核与绩效管理，提升整体业务水平。 5、负责宴会食材的申购、验收、储存及成本控制，严格把控食材利用率，有效控制食材成本与损耗，定期进行成本分析并优化方案。 6、协调与宴会销售、餐饮服务、管事部等部门的沟通协作，及时处理宴会过程中的各类突发状况，确保宴会服务顺畅进行。 7、定期检查厨房设备设施运行状况，督导设备日常维护与保养，及时报修异常设备，确保生产安全。 8、关注行业动态及市场流行趋势，定期研发新菜品，优化传统宴会菜肴，提升酒店宴会餐饮的市场竞争力。 【岗位要求】 1、中专及以上学历，烹饪工艺、餐饮管理等相关专业优先。 2、具有3年以上宴会厨房管理工作经验，有星级酒店或大型宴会餐饮从业经历者优先。 3、精通中餐（或宴会常用菜系）烹饪技法，熟悉各类宴会菜品的制作流程及标准，具备扎实的刀工、火候及调味功底。 4、熟悉食品安全法规及厨房卫生标准，具备较强的成本管控意识和数据分析能力。 5、具备优秀的团队领导能力、组织协调能力及抗压能力，能适应酒店宴会高峰期的工作节奏。

岗位职责 1、全面负责中厨房的日常运营管理工作，包括菜品研发、菜单设计、成本控制及出品质量把控。 2、能够制作创意融合菜，带领厨师团队完成日常菜品制作，并对菜品口味、摆盘及创新提出专业指导。 3、制定并执行厨房操作规范及卫生标准，把控食品质量，确保食品安全与厨房高效运转。 4、根据酒店经营需求，合理规划食材采购与库存管理，降低损耗，控制成本。 5、定期组织厨房员工技能培训，提升团队整体技术水平与服务意识。 6、协调与其他部门的沟通合作，确保餐饮服务流程顺畅。 岗位要求 1、大专学历,同岗位工作经验2年以上。 2、接受过专业技术训练，达到星级厨师技术水平，擅长菜品研发与创新，能够熟练制作创意融合菜。 3、有丰富的技术及行政经验，在星级酒店/高端会所工作至少2年以上。 4、懂得成本核算，食物原料及食品营养知识；熟悉食品安全法规及厨房卫生标准，具备风险防控意识；具备良好的团队领导力与沟通能力，有较强的厨房管理能力，能高效统筹人员、调动员工积极性。 5、身体健康，精力充沛。 6、薪资面议。

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: Assist Executive Chef or Executive Sous Chef in the running of the kitchen, contributing to the overall success of the outlet in accordance with the hotel’s standards and financial goals. What you will do: • Assists in the preparation and updates of individual Departmental Operations Manuals. • Conducts regular communications meetings and ensures that departmental briefings and meetings are effective and follow through, as necessary. • Ensures that all guests contact culinary employees always provide exceptional guest service. • Ensures that employees also provide excellent service to internal customers in other departments as appropriate. • Handles all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily. • Maintains positive guest and colleague interactions with good working relationships. • Maximises employee productivity using multi-skilling, multi-tasking, and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests. • Provide timely of culinary initiatives for Marketing and Public Relations opportunities to increase awareness and achieve business goals. • Constantly evaluates local, national, and international market trends, vendors, and other hotel/restaurant operations to make sure that the hotel’s own operations remain competitive and innovative. • Work closely with other employees in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests. What you bring: • Experience Minimum two years previous experience in culinary/food & beverage or Hospitality as assistant manager positions • Education College degree preferably specializing in hotel/restaurant management or culinary arts, or equivalent experience is required. 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.协助宴会 厨师长监督宴会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.负责所有中餐的准备、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。 6.研究当地餐饮市场，极积开创新菜。 岗位要求 1.初中及以上学历,同岗位工作经验三年以上。 2.接受过专业技术训练。 3.有丰富的技术及行政经验，其中在五星级饭店工作不得少于5年以上。 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。