When you join the Sheraton family, you become a member of its global community.  We’ve been a place to gather and connect since 1937.  At Sheraton, associates create a sense of belonging in more than 400 communities around the world. We welcome guests through engaging experiences and thoughtful service.  If you’re a team player who is excited to deliver a meaningful guest experiences, we encourage you to explore your next career opportunity with Sheraton.Accountable for overall success of the daily kitchen operations.  Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions.  Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced.  Responsible for guiding and developing staff including direct reports.  Key purpose on enforcing operational health and safety criteria and international food hygiene regulations.Critical tasks such as ensuring culinary standards and responsibilities are met, hygiene specific, leading team, maintaining culinary goals.Core work activities include:• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions• Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures• Maintains purchasing, receiving and food storage standards• Operates and maintains all department equipment and reports malfunctions• Assists in determining how food should be presented and creates decorative food displaysMinimum Job requirements:• High school diploma or GED; 2 years degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major• 2-4 years experience in the culinary, food and beverage, or related professional area• Five-star hotel experience or related work experience is an advantage• English and Chinese Language Proficiency if possible• Good communication skillMarriott International is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Marriott International does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws.

职责描述：     - 计划，组织和控制所有与食物相关的功能区，同时以身作则，发展和领导烹饪人才，展示高品质的产品。- 不断提高客人和员工的满意度，同时最大化所有责任领域的财务绩效。 - 责任范围包括酒店的所有食品准备区，例如餐厅，客房服务，酒吧，以及所有与食品相关的支持区，如员工自助餐厅，管事人员和采购人员。任职要求：- 具备奢华品牌餐厅或五星级酒店的工作经验- 具有优秀的沟通技巧和快速的反应能力- 具有创造性和主动性- 积极创新并寻求变革和改进的机会- 具备在跨国工作环境中的适应力- 关注和提高客人体验 - 中英文熟练

 1. 至少5年以上相关酒店厨房工作经验，有5年行政总厨经验者最佳。2. 有相关管理经理优先3. 拥有2年制院校以上的烹饪资格证书，3-4年最佳4. 能够解决与客人，上司和员工的冲突5. 能够和其他管理团队保持良好的沟通合作。6. 出色的多任务处理能力,基本的电脑能力7. 能够与所带领的团队成员进行良好的沟通并能带动团队成员的工作热情8. 熟知广泛的知识或菜单开发、知识国内外的菜肴

加入喜来登酒店大家庭，您就成为了其全球社区的一员。 自 1937 年起，我们一直就是人们相聚和联谊的地方。  在全世界 400 多个社区，喜来登的员工无一不创造出了亲切的归属感。我们通过精彩的体验和贴心服务欢迎四方宾客。  如果您是一名热衷为宾客提供称心体验的团队协作者，我们建议您在喜来登酒店探索自己的下一次职业良机。工作职责：- 负责厨房的高效和顺利运作。控制、 检查和监督厨房运作。- 确保所有出品持续维持于最高水平。- 负责培训所有相关工作人员的职能。- 协助行政助理总厨处理日常运作和并在他缺席时代替他的所有的职责。- 必须具有能力和积极性去创造新的菜肴。- 对所有食品的生产及演示建立有效的标准。- 参与产品的开发和确保厨房的顺利运作及工具卫生等健康问题。- 参与同事间的沟通并带领他们有效率地工作，成为同事们专业及纪律的好榜样。-向所有同事提供相向的沟通桥梁，确保制定程序稳定实行。职位要求：- 高中毕业或在酒店/烹饪学校完成技能教育。- 具实践经验，能展示优秀的烹调技术。- 对不同菜肴有良好的知识。- 能监督下属，愿意并且能够培养和激励员工。- 为下属提供在职培训以逹至设定的标准。- 至少5年在5星级酒店厨房的督导经验及最少3年助理总厨的经验。万豪国际集团提供一个机会平等的平台，致力聘请多元化的员工团队并支持文化包容。万豪国际集团不会区别对待残疾，有退伍军人身份或受联邦，州或地方法律保护的其他任何人士。

Key Accountabilities- Responsible for managing and leading the designated culinary team in producing creative and innovative cuisine, and the finest culinary experiences.- Ensure a professional working environment throughout the kitchens and influence culinary members through demonstrating technical skills, sharing knowledge and upholding all hotel standards.- Exceptional attention to detail and unwavering desired to receive guest experience.- Train and develop all kitchen staff to operate to a Michelin standard.General requirements- Experience as Chef de Cuisine in a Michelin Starred Restaurant- Minimum 5 years of French cuisine experience with a luxury brand hotel/restaurant- Service etiquette and 5-star service standards- Fluent communication in English-Due to visa challenges arising from COVID, we will only be considering candidates who are currently working in China

 1、负责西厨房管理工作，并向所有厨房工作人员工作指导、排班、考勤、对厨房管理层和员工候选人进行初试，为厨房工作人员进行工作考核。2、负责西厨用料、调料申领单的签审，定期检查库存食品，采取有效措施，准确控制成本。3、能不断向餐饮部指出新的餐饮主向的工作计划。4、保证所有的厨房正常工作。5、检查厨师的仪容仪表及个人卫生。6、确保所有采购食品的质量。7、建立各种控制体系（卫生、成本等）正常运作。8、极积开创新菜，制订餐厅的菜单、自助单及特殊菜单。任职要求:1、高中以上学历，最好是专业烹饪院校毕业。2、有创新和研发新菜品的能力。3、有丰富的技术经验，熟悉西式烹调。4、至少有3年以上星级酒店厨房管理工作经验，国际联号酒店优先。福利待遇:       一经录用，待遇从优，享受：探亲补贴、工龄补贴、国定加班工资、高温补贴、带薪年假、每年旅游基金、节日慰问等各种福利，还可享受年终奖。       入职即缴纳社会保险（养老、医疗、失业、工伤和生育），工作满一年缴纳住房公积金。       酒店类岗位提供免费工作餐，外地员工可提供酒店式（2-4人间）公寓，独立浴室、卫生间、阳台，公共客厅，免费WIFI。

The Executive Chef is responsible for the operations of allthe kitchens and the delivery of the highest standard of food quality as perSheraton Shenyang standards and procedures. Ensures that all food in the hotel,whether cooked or uncooked is consistent in terms of quality, taste andpresentation as set by him. Ensures preparation of food produce superior mealswithin budget parameters, which will result in a profitable food operation. Heplans meals, supervises and coordinates the work of chefs, cooks and otherkitchen associates. He is also to be familiar with competitive operations withregards to pricing, quality and merchandising.He assists the Food and Beverage Director in the day-to-day F&B operations and represents him, as and when required, with all its responsibilities.Job Knowledge / Skill:l Must have the ability and motivation to create newdishes and establish effective standards for all food production andpresentationl Good command of English and a good communicatorl  At least has5 years kitchen experience in 5 Star Hotel at supervisory level, with a minimumof 3 yrs as Executive chef 

1.Assists the Executive Chef in developing and maintaining up-dated operations manuals for all Food Production and Stewarding sections. 协助行政总厨为所有食品制作和管事部门人员制作并保持最新的运营手册。 2.Assists the Executive Chef in developing popular menus offering guests value for money in accordance with IHG guidelines. 依照洲际酒店集团指导方针，协助行政总厨一起制作热门菜单，使客人花的钱物有所值。 3.Assists the Executive Chef in planning and organizing successful Food and Beverage activities. 协助行政总厨计划和组织成功的餐饮活动。 4.Conducts daily briefings and other meetings as needed to obtain optimal results 按需要召开简报会及其它会议，以取得最佳效果。 5.Attends and participates to other meetings as required by the administrative calendar. 按照管理日历的要求，参加并参与其它会议。 6.Assists the Executive Chef in making recipes and maintaining up-dated and accurate costing of all dishes prepared and sold in the Food and Beverage operation. 协助行政总厨制定菜谱，并对餐饮部制作和售出的所有菜肴的成本保持最新的准确记录。 7.Assists the Executive Chef in setting Food Production and Stewarding goals and developing strategies, procedures and policies. 协助行政总厨制定食品制作和管事运作目标，以及战略、工作程序和政策。 8.Assists the Executive Chef in determining the minimum and maximum stocks of all food, material and equipment 与行政总厨一起决定所有食品、材料和设备的最小和最大库存。 9.Assists the Executive Chef in setting standards of all food and equipment purchases in accordance with IHG guidelines 协助行政总厨按照洲际酒店集团指导方针制定所有食品和设备采购的标准。 10.Participates in the preparation of the hotel's revenue plan and marketing programs 参与酒店收益计划和市场项目的准备工作。

岗位职责1、直接向餐饮总监负责,并能不断向餐饮部指出新的餐饮主向的工作计划。2、保证所有的厨房正常工作。3、检查厨师的仪容仪表及个人卫生。4、确保所有采购食品的质量。5、建立各种控制体系（卫生、成本等）正常运作、6、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2年以上。2、接受过专业技术训练，4、严格的成本管理能力，食物原料及食品营养知识

岗位职责1、协助行政副厨师长确保烹饪部门的日常运行和所有相关厨房的出品及质量保证。2、熟知工作描述中所有关于厨房运营的部分，且团队成员能够执行所有任务。3、确保所有出品均依照品牌标准及酒店要求,确保控制食物成本并达成营运计划的目标，确保专业的人员管理。4、与团队和行政副厨师长合作，准备和更新菜单种类，并组织新菜单的品尝。岗位要求1、具备奢华品牌餐厅或五星级酒店的工作经验2、具有优秀的沟通技巧和快速的反应能力3、具有创造性和主动性4、积极创新并寻求变革和改进的机会5、具备在跨国工作环境中的适应力6、中英文熟练

岗位职责1、向行政总厨汇报,完成餐饮部关于西餐厅推广计划。2、确保厨房正常运作。3、检查厨师的仪容仪表及个人状态良好。4、确保采购食品的质量。5、跟进卫生、成本控制体系正常运作。6、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、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。3、有丰富的技术及行政经验。4、熟悉成本核算，食物原料及食品营养知识。5、身体健康，精力充沛。

岗位职责1. 直接向餐饮总监汇报，负责整个西厨房的有效运营及管理；2. 建立各种控制体系（卫生、成本等），保持西厨房良好的运作；3.  积极菜式创新，并有效配合餐厅宣传推广。

Job Position Summary·         Assist the Executive Chef in the operation and administration, and has overall responsibility in the absence of the Executive Chef in planning, organizing, and managing all activities within the Food preparation areas of designated property.·         Efficient and diplomatic in all situations involving any aspect of Food and Beverage where the reputation of the hotel is represented·         Budgeting and Cost Control·         Assist in the preparation of the department budget.·         Ensure that the Outlets Operational budget is in line and costs are strictly controlled maximising profitability.·         Assist each Outlet Chef to run their Kitchens at an acceptable food cost.Key Responsibilities•           Help ensure that all departmental reports, schedules, standard recipes, menus, food presentation photographs and correspondence are completed in liaison with the Executive Chef accurately and punctually.•           Ensure the proper requisitioning and controlling of supplies.•           Attend meetings and briefings in the absence of the Executive Chef as directed by the Executive Chef and hotel management to attend Executive Committee meetings.•          Help formulate and continually upgrade the Departmental Operations Manual, detailing standards of Performance, policies and procedures and service standards pertinent to the efficient operation of the outlet in accordance with hotel policy.•           Interact with management of other departments within areas of responsibility and to develop solid working relationships with them.•           Assist in planning of menus and designing standard recipes in order to ensure consistent quality in food production, thereby satisfying guest needs and expectations.•           Liaise with Materials to ensure prompt and efficient purchasing, issuing of supplies, stock control and inventory control.•           Liaise with the Stewarding department in order to ensure an adequate supply of equipment and to establish standards of hygiene and cleanliness for all Kitchen areas.•           Liaise with Banqueting and Outlet Managers (or designates) to ensure a constantly good standard of food quality, efficient profitability and creative presentation.•           Liaise with Engineering in order to ensure prompt and efficient repair and maintenance.•           Meet and interact with representatives of the local community and potential guests as required.•           Monitor food standards in each Outlet and Banquets.•           Make recommendations to Management for modernisation of equipment, production methods, presentation and improved guest satisfaction.•           Communicate regularly with Executive Chef and Restaurant Chef de Cuisines (or designates) to keep them informed of policies and procedures, special further improvement plans and guest comments.•           Ensure that all health, safety and emergency procedures and fire prevention employees strictly enforce regulations.•           Provide management with creative ideas to project and enhance the Image of Shangha Resort.•           Maximise employee productivity to minimise payroll costs.•           Liaise with Restaurant Chef’ de Cuisines (or designates) in order to ensure correct scheduling of employees.•           Assist in the building of an efficient team of employees by taking an active interest in their welfare, safety, training and development.•           Assist the Restaurant Chef’ de Cuisines (or designates) to fulfil their responsibilities.•           Ensure that all employees have a complete understanding of and adhere to the hotel policies and procedures.•           Plan and organise all training activities within the department.•           Conduct Employee Performance Appraisals in order to review employees' general performance, discuss existing performance and areas for improvement.•           Supervise department's Orientation Programmes for new employees in order to ensure understanding of the policies and procedures of the hotel.•           Ensure that both he and his employees participate in any scheduled training or development programmes that may improve personal or departmental standards.•           Ensure that his employees provide a friendly, courteous and efficient service at all times•           Identify market needs and trends in terms of food for both hotel guests and the local market.•           Monitor and analyse the menus and product of competitive restaurants and other hotels' including Events Banqueting Departments.•           Plan and implement effective food promotions.•           Respond to any changes in the Food and Beverage function as dictated by the industry, company or hotel.•           In the absence of the Executive Chef or at any further instructions, the  following duties are also carried out and properly performed:•           Communicate to the colleagues the importance of meeting customer as well as regulatory & statutory needs.•           Ensure measurable quality objectives are established and actively participate in the review of these objectives•           Ensure the availability of resources•           Ensure customer requirements are determined and met•           Actively promote an awareness of customer requirements throughout the organization•           Ensure that responsibilities and authorities are defined and communicated within the organization•           Ensure appropriate communication processes are established•           Determine the necessary competence for colleagues and provide training or other actions to satisfy these needs•           Ensure that colleagues are aware of the relevance and importance of their activities and how they contribute to the department objectives. •          Maintain appropriate records of education, training, skills and experience.•           Provide constant coaching, counseling, and discipline to colleagues to ensure their capability to meet the needs of the customer and the organization•           Ensure manning and competence level of selected colleagues is sufficient for the department to meet the needs of the organization•           The above description is not to be regarded as thorough, neither a complete or comprehensive duties, as other tasks and responsibilities of a generally similar nature may be added on a temporary nor permanent basis whenever appropriate.Requirements•               Strong communication skills, verbal, listen and writing•               Innovative, pro-active and reliable•               Ability to work well under pressure and in a multi-cultural environment•               Cost awareness•               intermediate Food and Hygiene training certification•               Managerial & Computer Skills•               High Communication Skills and fluent in English.  Additional Language is a plus•               Knowledge of Product Specification•               Creative in terms of quality/presentation  of food•               Leadership and Team builder•               Versatile & Resourceful•               Ability to work well under pressure and in a multi-cultural environment•               Cost awareness•               intermediate Food and Hygiene training certification•               Managerial & Computer Skills•               High Communication Skills and fluent in English.  Additional Language is a plus•               Knowledge of Product Specification•               Creative in terms of quality/presentation  of food•               Leadership and Team builder•               Versatile & Resourceful•               Culinary diploma or equivalent •              English plus one other language 

Scope of PositionThe Chef de Cuisine is responsible to manage and lead his designated culinary team in producing the finest culinary experiences, and control all aspects of the respective kitchen.Maintain clear communications with the Executive Chef, including all relative internal communications, and to relay all guest comments both positive and negative. Further pass on all necessary communications to the culinary team.To manage the kitchen team to produce consistently high quality food production and presentation in his outlet and the hotel, always meeting agreed standards.He is to ensure a positive & professional working environment throughout the kitchens and influence culinary members through demonstrating technical skills, sharing knowledge and upholding all culinary & hotel standards.Train and develop all kitchen staff to operate to the required standards as established by the Hotel and Chef’s Office, and keep appropriate documentationEnsure that department trainers plan and implement continuous effective training for culinary employees.Ensure that agreed food hygiene, licensing and safety standards are communicated, 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 mannerRequirementsGlobally-recognized culinary qualification.Degree holder in Hotel and Catering Management an advantage8 years of 4 or 5 star hotel experience3 years of supervisory experienceAble to physical workPassion for cookingCulinary strength in his areaAbility to train, develop and lead his team of chefs of varied skill levels while consistently improving guest and employee satisfaction and maximising revenuesHACCP/Food safety knowledgeAbility to take new challenges, perform related duties and special projects as assignedFluently English skillsExperience in Europe and or different Asian countriesAble to work flexible schedulesPositive creativeSelf-motivated and team playerAbility in fast pace environmentInitiativeDiligentNeat and tidyVery professionalAble to work under pressureCreativeFlexibleHard workingGood team leaderGood motivator of staff职责范围厨师长负责管理和带领指定的厨师团队为客人提供一个良好的用餐体验， 全面管理所在厨房的各方面事务。保持与行政总厨的良好沟通， 包括相关的内部沟通， 及时汇报客人的意见和建议。 传达必要的信息给厨师团队。管理厨师团队以确保烹饪符合酒店标准的高质量的食物并良好的摆放在所在餐厅和酒店。确保厨师在一个积极和专业的工作环境中工作， 使各成员能够共同交流、探讨相关技术和知识， 了解并达到厨房及酒店的各项标准。培训厨房员工使其可以达到酒店和厨师办公室制定的相关要求和标准， 并保留相应的文件。保证部门培训计划，有效的、连续的实施培训计划给厨房员工。保证食品的卫生、许可及安全标准总是被了解并认同的。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。职位要求全球认可的厨师资格证书持有高中、旅游或烹饪学校证书以上在相关领域有很强的竞争力具有3年以上管理经验8年以上4、5星级酒店或餐厅厨房工作经验热爱烹饪能胜任本职工作能够培训、发展和领导一个拥有不同技巧层次的厨师团队， 坚持提高顾客及员工满意度， 创造最大的经济效益具备HACCP、食品安全知识能够迎接新的挑战， 承担相关职责及分配的特殊项目英语流利具备欧洲和/或不同亚洲国家的工作经验能够适应不同班次积极创新具备良好的自制力及团队合作精神能够适应快节奏的工作环境

主要工作职责：1、准备、烹调、供应、储存相关菜品2、指导厨房的助手、包括厨房主管、副手、厨师、厨房服务员和管事3、与上级交流意见，如顾客的评论和其他有关的信息4、履行相关的职责和完成布置的特殊工作任职资格：1、具备烹饪技能证书2、有同等星级酒店相同岗位工作经验2年以上。3、形象气质良好，有较强的服务意识，有志在酒店业发展。4、良好的工作态度及团队合作意识。5、在对客服务的每个细节中都保证质量。

岗位职责：1、协助行政总厨确保西厨房的正常运作。2、协助行政总厨确保西厨房的成本控制在合理范围内；食品卫生符合卫生监督局的要求。3、监督采购食品的质量及备货情况。4、监督所有菜品的准备、烹饪及装饰工作，以达到最高的质量标准。5、监督厨房设备的正常、安全使用及正确的使用操作流程。6、极积开创新菜品，制订餐厅的菜单、及特殊菜单并获得行政总厨的确认。7、完成行政总厨安排的其它工作，保持高效的沟通。岗位要求：1、酒店同岗位工作经验2年以上。2、懂得成本核算，食物原料及食品营养知识。3、接受过专业技术训练，有丰富的技术及行政经验。4、特色厨房经验丰富优先考虑。

Duties and Responsibilities工作职责·         Based upon menu item sales figures, review the profitability and popularity of dishes upon the menu and make changes where applicable (this function is be carried out in conjunction with the General Manager)·         在菜单菜目销售数字的基础上，检查菜单上菜目的利润情况和受欢迎的程度，并在适当时做相应调整（与总经理共同履行此项职责）。·         Participate in the drafting of concept ideas and menus for all special events and functions while encouraging all staff to put forward their ideas and utilising them wherever practical·         参与为所有特别事件和活动起草的创意想法和菜单的工作，并鼓励所有员工提出自己的想法并尽量加以利用。·         Supervise the kitchen in the preparation and presentation of all food items in accordance with the hotel’s food and beverage standards and standardised menu guidelines·         监管厨房工作，按照酒店的餐饮标准和标准化菜单的规定对所有菜目进行制作和装饰。 ·         Monitor standards of production to ensure quality·         监督制作标准以确保质量。·         Supervise all aspects of kitchen cleanliness and co-ordinate the effective utilisation of all kitchen attendant within the effective manning levels, ensuring that all kitchen areas are maintained in a hygienic condition at all times and ensuring adherence to hotel standards·         监督酒店清洁情况，在人力配置合理水平范围内协调厨房服务员的利用工作，确保厨房卫生的保持工作达到酒店标准。·         Control of food purchasing levels in liaison with the Stores person·         与库管人员一起控制食品采购水平。·         Control the drafting of rosters, ensuring each area is effectively covered and within keeping of the hotel’s annual manning and payroll budgets. These guidelines to be provided by the General Manager·         管理排班表的起草工作，确保覆盖所有工作领域，却不超出酒店的年度人力配置和工资预算。总经理将负责制定指导方针。·         Maintain a sound knowledge of the hotel’s procedures for purchasing of food stocks, the control of purchasing levels and ensuring all necessary measures are in place to maintain budgeted food cost in all areas, while ensuring adequate food stocks and maintaining standards·         熟知酒店食品存货的采购，管理采购水平的工作程序，确保采取一切必要手段来控制食品预算成本的各方面，同时确保充足的食品库存并维持标准。·         Under the direction of the Food and Beverage manager and with the stores department assist and maintain with the continuous monitoring of all aspects pertaining to the control of the hotel’s food cost·         在餐饮部经理的指导下，与库存部门一起协助对所有与酒店食品管理相关的各个方面进行持续性的监控。·         Purchase all food items from the hotel’s one supplier list, this supplier list is generated by the Stores person·         按酒店的供应商名单购买所有食品，该名单由库存人员提供。·         Be actively involved in the hotel’s Total Quality Management programme, having a sound knowledge and understanding of InterContinental Hotels TQM philosophies, ensuring its effectiveness in the operation of the kitchen, encouraging all staff to play an active role·         积极参与酒店的完全质量管理活动，熟知并理解洲际酒店集团的完全质量管理理念，确保其在厨房工作中的有效性，鼓励所有员工发挥积极性。·         Ensure the highest standards of personal presentation, hygiene and conduct in accordance with the hotel standards·         依照酒店标准，确保个人形象、卫生和行为的最高标准。·         To organize and supervise the training of kitchen staff, motivating all staff to increase skills in food preparation and kitchen management.  Ensure all training given is accurately recorded and that all staff are reviewed and appraised within the necessary time frames as required by the Human Resources Department·         组织和监督厨房员工的培训，以增进食品制作和厨房管理的技巧。确保所有培训均得到准确记录，并且在必要的时间柜架内按照人力资源部的要求对所有员工进行检查和考核。·         Have a thorough knowledge of the labour agreement and manage staff and rosters according to them ·         完整的了解劳动协定，管理员工并按员工意愿排班。·         Ensure the kitchen is maintained to high hygiene standard at all times and safe food handling practices are followed·         随时保证厨房卫生达到最高的标准，并遵守安全食品处理条例。·         Ensure all MAF and HACCP guidelines are achieved and maintained.  Check monitoring procedures daily·         确保遵守MAF和HACCP指导方针。每日检查监控程序。·         Ensure all equipment is properly maintained and stored, with all breakage’s and breakdowns being properly reported and recorded·         确保正确的保养和存储所有设备，正确报告和记录所有破损和故障设备。·         Be fully conversant with the hotel’s fire, security and emergency procedures·         准确记录事故，确保所有隐患均得到检查，以减少未来事故的发生。·         Accurately maintain accident records, in turn ensuring all hazardous situations are reviewed to minimize the rise of future incidents·         准确记录事故，确保所有隐患均得到检查，以减少未来事故的发生。·         To perform any other duties so directed by the General Manager that affect the operation and profitability of the kitchen and department·         执行其它由总经理分派的任务，以促进厨房和部门的运作和利润。·         Works with Executive Chef in manpower planning and management needs·         和行政总厨一起进行人力规划和管理需求。·         Works with Executive Chef in the preparation and management of the Department’s budget·         和行政总厨一起编制和管理部门预算。

Duties and Supporting Responsibilities 1. dministration.2. Organization of production or a la carte kitchens.3. Menu and recipe implementation with given guidance.4. Staff training and development.5. Product and cost control according to agreed standard Job Requested 1. Organizational and administration skills2. Result oriented; interpersonal skills3. Artistic flair, eye for details, taste and presentation4. Team player with initiative and leadership skills5. Able to absorb and pass on information effectively6. Open and eager to everything new7. Cooking knowledge from classic to modern cooking styles8. Committed and career minded9. College degree/diploma from an accredited culinary institution or apprenticeship10. 2 years’ work experience in 5 star hotel or high profile restaurant in similar capacity 

Job Description职位描述The Chef de Cuisine is responsible for running the Ebony kitchen efficiently and effectively. Make sure the agreed quality, hygiene and other standards are kept or surpassed at all times.西厨房厨师长的工作职责是高效运营西厨房，时刻确保本部门产品质量、卫生状况及其他工作标准达到或超过酒店规定标准。Job Requested职位要求1. Result oriented; interpersonal skills.    注重工作成效，拥有良好的人际关系处理技巧2. Artistic flair, eye for details, taste and presentation.    具备艺术鉴赏力，对细节的洞察力，对品味和陈列出的作品有很     高的追求3. Committed and career minded.    拥有强烈的责任感和事业心4. College degree/diploma or above from an accredited     culinary institution.    拥有经认可的烹饪学院大专文凭以上5. At least 2 years working experience in 5 star hotel or high     profile restaurant in similar capacity.    不少于两年的5星级酒店或高级餐厅同等职位的工作经验

本岗位为西厨房厨师长岗位职责1、直接向行政总厨负责,并能不断向餐饮部指出新的餐饮主向的工作计划。2、保证所有的厨房正常工作。3、检查厨师的仪容仪表及个人卫生。4、确保所有采购食品的质量。5、建立各种控制体系（卫生、成本等）正常运作、6、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、同岗位工作经验两年以上。2、接受过专业技术训练。3、有丰富的技术及行政经验，熟悉西式烹调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。

岗位职责1、直接向餐饮总监负责,并能不断向餐饮部指出新的餐饮主向的工作计划；2、保证所有的厨房正常工作；3、检查厨师的仪容仪表及个人卫生；4、确保所有采购食品的质量；5、建立各种控制体系（卫生、成本等）正常运作；6、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10年以上，管理能力丰富；2、有丰富的技术及行政经验，至少熟悉三国以上西式烹调，其中在五星级饭店工作不得少于10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。

职位描述：我们热情，不仅对客人我们规范，不仅于制度和我们一样，带着梦想即刻起，点赞你的生活，从这一份工作开始!只要你有才，虚以待位，只等你来!无限的发展空间，我们的成长邀请你一同参与!岗位要求： 活力四射，聪慧睿智，自信满满

职位要求：-基本英语沟通能力-拥有Fine Dining餐厅或酒店西餐厅管理经验优先-一定的文字语言表达能力。-工作有责任心，做事认真负责。基本工作范围及总体职责：-协助确保厨务部的各项活动与酒店的战略保持一致-组织部门的例会，保证酒店内部信息的有效沟通-知道并保证所有厨务部的所有产品符合酒店和凯悦国际的食品标准-分析当地，国内和国际的市场趋势，了解同行的运营情况保证酒店的竞争力-参与计划菜单的编写； 尽量使用多余的原材料防止浪费；估计客人的数量；预测市场情况；了解流行的菜肴并且勤更新菜单-在厨房里协调员工和客人/员工和其他部门同事的关系， 同时协助部门总监培训下属员工-指导员工依照菜谱烹制菜肴控制菜肴的质量和原材料的使用量-监督食品的准备和烹饪过程，配料的使用量和菜肴的卖相保证烹制完成的菜肴符合标准等等

JOB SPECIFIC DESCRIPTIONTo manage the assigned kitchen as an independent profit centre, in line with the outlet’s operating concept and Hyatt International standards, ensuring maximum guest satisfaction while operating within budget, helping to ensure the financial success of the outlet.QUALIFICATIONSMinimum 2 years experience as Chef de Cuisine or Sous Chef in a hotel or restaurant of good standards; preferably with experience in luxury international brands.  Qualification in Kitchen Production or Management will be an advantage. Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential. Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.