崗位職責： 1.?負責管理所有餐廳廚房，包括中餐廚房、韓餐廚房、西餐廚房、宴會廚房及員工餐廳。 2.?根據餐飲指標，負責餐廳的菜單籌劃、更換及產品規格的制定。 3.?組織、制定新菜品的開發，保證重要宴會的接待符合質量要求并贏利嚴格控制好廚房原材料的庫存量和剩余食品，做好成本管理工作。 4.?重視客人的意見，處理好客人對廚房菜點生產方面的投訴，嚴格執行《食品衛生法》，確保工作區域及廚師制作的食物符合國家衛生標準。 5.參加相關酒店會議，組織各廚房廚師長例會并對酒店會議內容進行傳達、布置、檢查。 6.做好廚房成本分析和核算，制定合理的毛利率指標，掌握餐飲市場信息、貨源供應和庫存情況，實行預算管理，做好質量控制，對菜品原材料采購、菜品出品時間和原料種類等進行高標準嚴格把控，在確保最大限度的節約原材料同時關注顧客滿意度。 7.持續性組織員工進行培訓，關注員工日常工作表現，并據此及時更新部門工作流程，以提高工作效率及安全性。 8、熟悉酒店規章制度并確保員工充分的理解并遵守。 任職要求： 1、有豐富的廚房管理知識及良好的溝通表達能力。 2、熟悉中餐、西餐、韓餐菜品，具有菜品創新能力。 3、至少3年以上同崗位工作經驗或5年以上中餐、西餐第一負責人的工作經驗。

1. Make sure that food is tasty, attempting presented, fresh, correct portioned and safe. 確保食品新鮮美味，可口誘人并且配料合理。 2. Buffet food is delivered on time, 15 minutes, before opening the restaurant or banquet function. 餐廳營業或者宴會開始前15分鐘確保自助餐一切就緒。 3. That mise en place is fresh, correct size, portioned and according to business. 確保食品新鮮美味，可口誘人并且配料合理。 4. Will learn and execute the 49-point hygiene standards at all times, train young associates on it and will self inspect his area at least once a month. 認真學習并積極貫徹執行衛生標準49條、對新進員工進行培訓并且每月至少親自檢查自己所負責的工作范圍一次。 5. Train subordinates with Marriott standards and assures that it meet all times. 按照萬豪標準培訓員工，并確保他們遵循這些標準。 6. Ensure that Marriott International documents are filled in correctly and necessary changes are done. 確保正確地存檔萬豪文件，并作必要的更新。 7. Proper handling, maintaining and cleaning of equipment. 正確合理使用設備，及時維修保養。 8. Take temperature checks as required and keep record on the company standards sheets. 按要求檢查溫度并做好相關記錄。 9. Hold periodically class room style training for younger associate in order to increase knowledge. 定期對新進員工進行課堂式培訓，幫助其增加相關職業知識技能。 10. Focus every day on food cost and train our associates on doing the same. 堅持每天強調食品成本控制，并培訓員工增強該方面意識。 11. Follow "Clean as you go" policy and keep work area clean at all times. 遵守“走到哪里都干凈”的準則，隨時保持工作區域干凈整潔。 12. All food items must be covered with cling film (or proper lid), dated, labeled and initialed by person who made it or used it first. 所有食品需用保鮮膜或合適的蓋子封好保存，并由制作者或最初使用者制作標簽。 13. Rotation of foods – FIRST IN – FIRST OUT (F.I.F.O.). ?翻轉食品。 14. If sick, report immediately to your superior。 一旦生病，立即告知你的上級。 15. Creates recipes for associate to follow and key in into Material Control for food cost calculations. 制作食譜配方并存檔至食品成本控制文檔。 16. Creates user records for standardization of products and set ups. 建立檔案記錄食品制作及布置標準。 17. Cold food for straight consumption is handled with gloves and mouth mask is worn at all times in cold kitchen/pantry 冷房直接取用冷凍食品時需戴手套和口罩。 18. Usage of right chopping boards is maintained at all times. 一貫正確使用砧板。 19. Time card must be punched in and out. 出入酒店需拉考勤卡。 20. No associate to be on the property after working hours without authorization. 未經許可，任何員工下班后不在酒店逗留。

1. Make sure that food is tasty, attempting presented, fresh, correct portioned and safe. 確保食品新鮮美味，可口誘人并且配料合理。 2. Buffet food is delivered on time, 15 minutes, before opening the restaurant or banquet function. 餐廳營業或者宴會開始前15分鐘確保一切就緒。 3. That mise enplace is fresh, correct size, portioned and according to business. 確保食品新鮮美味，可口誘人并且配料合理。 4. Will learn and execute the 49-point hygiene standards at all times, train young associates on it and will self inspect his area at least once a month. 認真學習并積極貫徹執行衛生標準49條、對新進員工進行培訓并且每月至少親自檢查自己所負責的工作范圍一次。 5. Train subordinates with Marriott standards and assures that it meet all times. 按照萬豪標準培訓員工，并確保他們遵循這些標準。 6. Ensure that Marriott International documents are filled in correctly and necessary changes are done. 確保正確地存檔萬豪文件，并作必要的更新。 7. Proper handling, maintaining and cleaning of equipment. 正確合理使用設備，及時維修保養。 8. Take temperature checks as required and keep record on the company standards sheets. 按要求檢查溫度并做好相關記錄。 9. Hold periodically class room style training for younger associate in order to increase knowledge. 定期對新進員工進行課堂式培訓，幫助其增加相關職業知識技能。 10. Focus every day on food cost and train our associates on doing the same. 堅持每天強調食品成本控制，并培訓員工增強該方面意識。 11. Follow "Clean as you go" policy and keep work area clean at all times. 遵守“走到哪里都干凈”的準則，隨時保持工作區域干凈整潔。 12. All food items must be covered with cling film (or proper lid), dated, labeled and initialed by person who made it or used it first. 所有食品需用保鮮膜或合適的蓋子封好保存，并由制作者或最初使用者制作標簽。 13. Rotation of foods – FIRST IN – FIRST OUT (F.I.F.O.). 翻轉食品。 14. If sick, report immediately to your superior。 一旦生病，立即告知你的上級。 15. Creates recipes for associate to follow and key in into Material Control for food cost calculations. 制作食譜配方并存檔至食品成本控制文檔。 16. Creates user records for standardization of products and set ups. 建立檔案記錄食品制作及布置標準。 17. Cold food for straight consumption is handled with gloves and mouth mask is worn at all times in cold kitchen/pantry 冷房直接取用冷凍食品時需戴手套和口罩。 18. Usage of right chopping boards is maintained at all times. 一貫正確使用砧板。 19. Time card must be punched in and out. 出入酒店需拉考勤卡。 20. No associate to be on the property after working hours without authorization. 未經許可，任何員工下班后不在酒店逗留。 21. Conducts or supervise daily 15-minute training session and supervise taste panels. 管理并對員工進行15分鐘培訓。