Responsibility 崗位職責(zé) 1.Complete?responsibility?for?directing?training?supervising,?coordinating,?of?all?areas?with?the?culinary?department?including?any?projects?requested?by?the?Hotel?Manager?/?Resident?Manager?of?the?hotel?and?its?board. 1.負(fù)責(zé)完成指導(dǎo)、培訓(xùn)、監(jiān)督及協(xié)調(diào)各領(lǐng)域的烹飪部門包括酒店管理層所要求的任何項(xiàng)目 2.Develop menu and meet local market demand, comply with the trend, ensure competitive and forecast potential cost. 2.制定菜單，并符合及滿足當(dāng)?shù)厥袌?chǎng)需求，順應(yīng)潮流，確保具有競(jìng)爭(zhēng)性及預(yù)估潛在成本。 3.Manage the entire kitchen, including employee and facility management and cost control, to maximize the overall value of the restaurant. 3.管理整個(gè)廚房的運(yùn)營(yíng)，包括員工、設(shè)施設(shè)備管理及成本控制從而確保整個(gè)餐廳的收益最大化 4.Understand guest requirements, plan and design menu with F&B?head, and develop food and beverage products that meet local needs. 4.了解賓客需求，與餐飲部負(fù)責(zé)人一起籌劃和設(shè)計(jì)菜單，及時(shí)開發(fā)符合當(dāng)時(shí)和當(dāng)?shù)匦枨蟮牟惋嫯a(chǎn)品 5.To be responsible for the interview, to hire personnel, to familiarize the staff with the hotel, to commend, train, advise and suspend work. 5.負(fù)責(zé)面試，聘用人員，使員工熟悉飯店，進(jìn)行表揚(yáng)、培訓(xùn)、勸告、停職等工作 6.Motivate and train staff to build a strong and dynamic team. 6.激勵(lì)并培訓(xùn)員工，能夠建立一支強(qiáng)而有活力的團(tuán)隊(duì) 7.Focus on and ensure the quality of food safety meets the standards. 7.關(guān)注并確保食品安全質(zhì)量符合標(biāo)準(zhǔn) 8.Ensuring?a?quality?product?for?our?guests. 8.確保為客人提供一個(gè)高質(zhì)量的產(chǎn)品及服務(wù) 9.Complete kitchen organization, improve the layout of kitchen equipment. 9.組織全廚房，完善廚房設(shè)備的布局 10.Keep updating the cooking archive of all the dishes on the menu. 10.不斷更新菜單上所有菜品的烹飪并存檔 11.Secure?profit?margins?while?maintaining?the?Corporate?image?of?the?Company?at?all?times. 11.始終做到令客人喜出望外，保持公司的企業(yè)形象 Job requirements 崗位要求 1.Minimum 3-5 years management experience in a five-star hotel. 1.至少3-5年同等規(guī)模五星級(jí)酒店的管理經(jīng)驗(yàn) 2.Be familiar with the kitchen operation management and cost control method, familiar with the performance, use and maintenance of all the equipment in the kitchen. 2.熟練掌握廚房運(yùn)作管理及成本控制方法，熟悉廚房各項(xiàng)設(shè)備的性能、使用及保養(yǎng)方法 3.Knowledge of cost accounting, food raw materials and food nutrition. 3.懂得成本核算，食物原料及食品營(yíng)養(yǎng)知識(shí) 4.Ability to understand, support, motivate and assist all restaurant operations. 4.能夠理解、支持、激勵(lì)并幫助所有的餐廳運(yùn)營(yíng) 5.Experienced in international buffet and restaurant. 5.具有豐富的國際自助餐及餐廳的運(yùn)營(yíng)經(jīng)驗(yàn) 6.Familiar with food safety standards in restaurants. 6.熟悉餐廳的食品安全標(biāo)準(zhǔn) 7.Healthy and energetic. 7.身體健康，精力充沛 崗位提供：年終花紅、五險(xiǎn)一金、免費(fèi)食宿、帶薪年假及專業(yè)培訓(xùn)等福利 聯(lián)系電話：0471-3366888-6604 簡(jiǎn)歷投遞郵箱：tms.slhh@shangri-la.com 面試地址：呼和浩特市錫林郭勒南路5號(hào)香格里拉大酒店B1層人力資源部 面試時(shí)請(qǐng)您攜帶身份證原件及一寸近期照片