1.根據(jù)預(yù)訂單及附表準(zhǔn)備食品 2.執(zhí)行其主管或經(jīng)理所指示委派的所有任務(wù) 3.注重食品的質(zhì)量，呈現(xiàn)方式及風(fēng)味 4.做好備菜及履行正確的貯藏標(biāo)準(zhǔn) 會(huì)山西面食的優(yōu)先考慮

Organises kitchen operations and prepares and serves a range of dishes, whilst supervising junior members of the Kitchen Brigade. 組織廚房運(yùn)營(yíng)并制作和送上各種菜肴，監(jiān)管廚房團(tuán)隊(duì)中的下級(jí)員工。 Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.?? 遵守當(dāng)?shù)氐男l(wèi)生和安全法規(guī)，或其它適用的規(guī)定，以及品牌規(guī)范和當(dāng)?shù)氐囊?guī)章制度。 Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company. 完全代表酒店，品牌和公司與顧客，員工和第三方交往的能力。 Food service permit or valid health/food handler card as required by local government agency. 食品服務(wù)許可或當(dāng)?shù)卣?guī)定的有效的衛(wèi)生或食品上崗證。 Problem solving and training abilities. 解決問題和培訓(xùn)的能力。 Diploma or Vocational Certificate in Culinary Skills or related field. 餐飲技能或相關(guān)專業(yè)的大專或職業(yè)證書。 3 to 4 years experience as a cook or an equivalent combination of education and experience. 3-4年廚師工作經(jīng)歷或與此相當(dāng)?shù)慕逃拖嚓P(guān)工作經(jīng)驗(yàn)結(jié)合的背景。

具有高水準(zhǔn)的烹飪，在行政中餐總廚的的指導(dǎo)下熟練制作專業(yè)的菜品。圍繞洲際集團(tuán)的五個(gè)核心價(jià)值觀和品牌精神：信任、正直、尊重團(tuán)隊(duì)和服務(wù)促進(jìn)理想的企業(yè)文化 Maintains a high standard of chopping skills and blades and champions the use in specialty dishes under the direction of the Executive Chinese Chef.  Leads & promotes the desired work culture around the five Winning Ways, IHG Commitment and the IHG brand ethos. 遵守當(dāng)?shù)氐男l(wèi)生和安全法規(guī)，或其它適用的規(guī)定，以及品牌規(guī)范和當(dāng)?shù)氐囊?guī)章制度 Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.    直接負(fù)責(zé)所有的炒鍋食物 Directly responsible for the production of the Wok items 通過確保食品的準(zhǔn)備工作、盤點(diǎn)、征用單、庫存控制好食品開支。控制體系應(yīng)在所有的食物準(zhǔn)備區(qū)域是實(shí)行。所有的貨架，箱子都應(yīng)清晰的貼上標(biāo)簽。系統(tǒng)的管理貨倉與冷藏室，為他們附上標(biāo)簽。每次儲(chǔ)存的每樣食品應(yīng)在同一個(gè)地方 Maintain food cost by ensuring that proper preparation, inventory, requisition, food stocks and control systems are in place in all food preparations areas. Have all shelves and bins clearly labeled. Organize the section storeroom and refrigerated storage areas systematically with labels and store every items in the same place each time. 保證食物的安全、衛(wèi)生。所有工作區(qū)域內(nèi)的食物都應(yīng)該與食物的操作技巧保持一致，包括日期、適當(dāng)?shù)膬?chǔ)存、更換等。遵循酒店的政策保持基本食品德衛(wèi)生。每日檢查儲(chǔ)存區(qū)域，保持所有區(qū)域高度的衛(wèi)生 Maintain food safety & protection. All food in working areas should be in compliance with food handling techniques, to include dating, proper storage, rotation, etc. Maintain the basic food safety and sanitation in accordance with the company policies. To conduct daily checks all storage areas and maintain a high level of hygiene in all areas. 完全代表酒店，品牌和公司與顧客，員工和第三方交往的能力 Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company. 食品服務(wù)許可或當(dāng)?shù)卣?guī)定的有效的衛(wèi)生或食品上崗證 Food service permit or valid health/food handler card as required by local government agency. 餐飲液術(shù)或相關(guān)專業(yè)的大專學(xué)歷或職業(yè)證書 Diploma or Vocational Certificate in Culinary Arts or related field. 3年相關(guān)工作經(jīng)歷，或與此相當(dāng)?shù)慕逃拖嚓P(guān)工作經(jīng)驗(yàn)結(jié)合的背景 3 years related experience or an equivalent combination of education and experience.

活動(dòng)訂單和零點(diǎn)訂單 EVENT ORDERS & A LA CARTE ORDERS ·???????? 根據(jù)活動(dòng)訂單和零點(diǎn)訂單負(fù)責(zé)分配工作 ·???????? Responsible for distribution of jobs according to event orders &a la carte. ·???????? 根據(jù)要求的內(nèi)容調(diào)整菜品 準(zhǔn)備食物 FOOD PREPARATION ·???????? 分派員工準(zhǔn)備食物 ·???????? Assigns staff to prepare food. ·???????? 檢查制作好的食物的質(zhì)量 ·???????? Checks on quality of finish product. ·???????? 根據(jù)酒店設(shè)定的質(zhì)量標(biāo)準(zhǔn)準(zhǔn)備食物 ·???????? Prepares food as per standard/quality set by Hotel. ·???????? 確保準(zhǔn)備高質(zhì)量的食品 ·???????? Ensures the preparation of high quality food products.? ·???????? 超越客人的期望，盡可能使客人再度光臨 ·???????? Exceeds guest satisfaction and maximises return guest. ·???????? 隨時(shí)為客人提供有效的服務(wù) ·???????? Provides efficient service to guests at all times. ·???????? 確保所有的設(shè)備都能正常的運(yùn)行 ·???????? Ensures that all equipment is functioning properly. ·???????? 按照部門操作手冊(cè)中描述的行為標(biāo)準(zhǔn)的履行職責(zé) ·???????? Performs all responsibilities to the standards of performance as detailed in the Departmental Operations Manual.?????? ·???????? 幫助發(fā)展和保持中餐廳的美食理念、食品準(zhǔn)備和展示的標(biāo)準(zhǔn) ·???????? Assist in developing and maintain the Chinese restaurant’s cuisine concepts and standards for food preparation and presentation. ·???????? 通過確保食品的準(zhǔn)備工作、盤點(diǎn)、征用單、庫存控制好食品開支。控制體系應(yīng)在所有的食物準(zhǔn)備區(qū)域是實(shí)行。所有的貨架，箱子都應(yīng)清晰的貼上標(biāo)簽。系統(tǒng)的管理貨倉與冷藏室，為他們附上標(biāo)簽。每次儲(chǔ)存的每樣食品應(yīng)在同一個(gè)地方 ·???????? Maintain food cost by ensuring that proper preparation, inventory, requisition, food stocks and control systems are in place in all food preparations areas. Have all shelves and bins clearly labeled. Organize the section storeroom and refrigerated storage areas systematically with labels and store every items in the same place each time.

協(xié)助在堅(jiān)持衛(wèi)生標(biāo)準(zhǔn)和遵守規(guī)章的基礎(chǔ)上管理所有食品和廚房事務(wù)的運(yùn)營(yíng)，協(xié)助員工培訓(xùn)，監(jiān)督食品的準(zhǔn)備和外觀的一致性，從而滿足顧客的期望。 Assists in managing all food production and stewarding operations with an emphasis on maintaining hygienic standards and practices, staff training, and overseeing the preparation and presentation of a consistent food product which meets customer’s expectations. 遵守當(dāng)?shù)氐男l(wèi)生和安全法規(guī)，或其它適用的規(guī)定，以及品牌規(guī)范和當(dāng)?shù)氐囊?guī)章制度。 Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.? 對(duì)以下各項(xiàng)的水平進(jìn)行持續(xù)性的控制和分析： Controls and analyzes, on an on-going basis, the level of the following: o??? Sales o??? 銷售 o??? Costs o??? 成本 o??? Issuing of food o??? 食物發(fā)放 o??? Quality and presentation of food and beverage products o??? 食品的質(zhì)量和外觀 o??? Condition and cleanliness of facilities and equipment o??? 設(shè)施和設(shè)備的條件和清潔 o??? Guest satisfaction o??? 客人滿意度 o??? Marketing o??? 市場(chǎng)工作 按照洲際酒店集團(tuán)的指導(dǎo)方針，協(xié)助行政總廚制定培訓(xùn)計(jì)劃并編寫培訓(xùn)材料，并為食品生產(chǎn)部員工和餐飲部其它員工提供培訓(xùn)。 Assists the Executive Chef in developing training plans, develops training material in accordance with IHC guidelines and implements training plans for the Food Production employees and other Food and Beverage employees? ?3年廚師工作經(jīng)歷，或與此相當(dāng)?shù)慕逃拖嚓P(guān)工作經(jīng)驗(yàn)結(jié)合的背景。 3 years experience as a chef or an equivalent combination of education and experience

崗位職責(zé) 1.在廚師長(zhǎng)的領(lǐng)導(dǎo)下，按菜式規(guī)定，烹制中餐保證出品質(zhì)量。 2.依照分工，完成中式自助餐、酒會(huì)的菜品制作任務(wù)。 3.獨(dú)立完成各類中式菜肴的烹飪，并依照地域及時(shí)令食材的供給狀況進(jìn)行菜品的調(diào)整。 崗位要求 1.兩年以上中餐炒鍋相關(guān)工作經(jīng)驗(yàn)(從事過砧板、打荷) 2.持有烹飪證書，接受過HACCP相關(guān)培訓(xùn) 3.身體健康，吃苦耐勞 4.熟悉粵菜、川菜、東北菜的烹飪技巧 5. 該崗位需每周工作6天? ?? 【G.O福利】： 雙人住宿； 一日三餐國際自助餐廳； 吧臺(tái)飲料暢飲； 度假村內(nèi)所有娛樂活動(dòng)及場(chǎng)地設(shè)施免費(fèi)使用； 機(jī)場(chǎng)接送服務(wù)； 工作滿一年往返度假村和住址機(jī)票； 完善的工作意外傷害保險(xiǎn)及社會(huì)保險(xiǎn)； 國際化G.O團(tuán)隊(duì)； 擁有登臺(tái)演出的機(jī)會(huì)； 每年輪換海外及大中華區(qū)度假村工作機(jī)會(huì)； Club Med海外度假村免費(fèi)房間； 快速晉升通道